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@Poochie

Crazy weather this year. We had a t-storm last night about bedtime. Lots of lightning, but hardly any thunder. Managed to get this pork butt done and the grill put up before it started. Local market ran a pork sale this weekend - bone-in butts were $1.59/lb. How do you pass that up?? One went on the KK yesterday morning at 7:30am, with smoker pot of hickory and apple chunks, Guru set at 250F. Butt was injected the night before with Butchers Block pork injection. Rubbed just before going on the KK with a mix of Soo's Slap Yo Daddy and Fergolicious BBQ American Pie Luv Rub. FINALLY Done after 11 1/2 hours! This was only a 7 1/2 lb bone-in butt, so I was surprised by how long it took to get to 195F internal. But, I did inject it, so those usually take a longer to cook. It was falling apart when I picked it up off the KK. Double wrapped in foil, then in a bath towel, into the cooler for 3 hours. Still just warm to the touch for pulling. Put up in 9, 8 oz, vacuum sealed bags, with a bit left over for a sammie tonight. Should hold me for a while.

I made a dough ball that looks like Venus 😳 it is a marbled rye and it probably tastes better than Venus 😁

antoine westermann’s poach and roast chicken. this time finished on the kk rotisserie. IMG_1667.MOV

I’m sure you all are tired of my same old boring pork tenderloin cooks but given the price of meat lately I’ve been going to Costco Business a lot more and they sell these two packs (4 loins) for $16 so I grab one everytime I’m there tonight I did a pork tenderloin that was marinated overnight in a dry rub of salt, garlic powder & black pepper. Cooked indirect and reverse seared in my cast iron with some Irish butter. Air fryer potatoes tossed in truffle salt, olive oil (didn’t have any duck fat), garlic powder and rosemary and topped with Parmesan cheese after frying also tossed some green beans in panko crumbs, Parmesan, and salt put in oven at 400 for 15 minutes made a red wine reduction sauce to top the pork tenderloin.

Wings and a chuck roast. No blower, no external thermometer, just fire, lump and meat. Very very tasty.

Peruvian Pollo a la Brasa with roasted potatoes and Peruvian “crack” saice

Inspired by The old Spring Tavern tucked out in the mountains outside of San Fran there lies a restaurant that likes to make Tri Tip with horseradish sauce. I managed to take a few pics and although the meat got away a little it still made a great sandwich.

manjang meat market, seoul imagine going to your butcher, but they only have the best possible korean beef, and there are 5,000 shops selling it.. and you buy and cook it in the market restaurant.

greetings from seoul.. hanwoo beef bbq 1++ why charcoal tabletop grilling never caught on in america i dunno…

First time smoking a meatloaf on the grill. Recipe from Meat Church...altered a touch as I didn't have the fancy worcestershire sauce they used. Just good ol' Lea & Perrins. Ground up a spare chuck roast for the ground beef, added some pork sausage and I used the Rufus Teague's Touch o' Heat BBQ sauce both in the loaf and for a glaze at the end. Tasted great. Definitely one of the best meatloafs I've had. I like the BBQ sauce touch over the traditional ketchup.

I bet that bacon would be good on some sourdough!!!! I made this yesterday

Cherry wood chicken with a Tart sauce. Topping the chicken was a total of 7 or 8 spices with a good dose of grated lemon using Truff and Olive oil to hold it on. The sauce was an emulsified Olive oil base with a white wine vinegar, from what I remeber adding was Maldon Sea salt, ground pepper, dijon mustard, thyme, rosemary, fresh cut cilantro, fresh garlic, fresh tomatoe, fresh green onion top, fresh squeezed lemon, capers, yellow pepperconi and a dash of hot sauce. Use the salt at the end to open and raise the flavors some, just before you tuck it into the frig for it all to come together, 1-2 hrs. Sorry I don't use teaspoons, it's an eye thing. Sprayed chiken at 145 degrees with light spray of Canoila oil to crispen the skin. Plated with your staple norms for a few nice colors to compliment the bird. Cooked at 350+ indirect

The turkey I rescued from the store yesterday, finished with SPG, Jamacian Jerk spice, Lanes Sweet Heat and ending with some Head BBQ sauce. Really easy cook, wish they were all like this

I had fun re-visiting this thread just now. Some old friends are still around, others have moved on to pastures new. All good. In the hood. As @Tyrus would say. So...a cooking programme here called the Great British Menu has these new style konro grills called kasai being used by the chefs who come on to compete. I was curious because, up until last year, they were using the traditional Japanese konro grills. It turns out they are British made and had some fun new accessories available. They are not sized the same as the traditional konros and I found that my medium konro approximates to their Little Kasai. What a treasure trove of fun accessories! https://www.sousvidetools.com/japanese-bbq-s I could not resist and am now the proud owner of a heat mat, a 50:50 plancha and a skewer rack. I can't wait to use them!

Sausage and Salmon. Yesterday I made the sausage and a while ago I did this salmon 3 ways, the last a little nicely charred on the end was a Wellington. One thing I'll never order at a restaurant is salmon, after being disappointed so many times I've found it's always better at home on the KK. This sausage was incredible, used 1/2 cup of rub, hot sauce, Mexican oregano, paprika, garlic powder, dried onion, chopped Jalepeno and chesse cubes and a bit of Sant Fe powder. Remarkable, smoked over Maple and ready to grill. The cutting board was a gift recently for a belated birthday, anywho it says in Polish, "For my brother," Always wear under wear.

cold smoked salmon. i can only do this during the cold months. too hot do do it any other time of the year... switched to a battery powered air pump to reduce the amount of cable clutter. when the smoke generator gets going, the smoke is beautiful, but i find i have to keep lighting it every hour using wood chips.

Oh man, i really like smoking a nice chuckie

Snow storm coming tonight so last evening I did a chicken thigh cook while the weather was nice. Plated.

making some korean food before i fly to korea tomorrow 🤓

my wife told me to put it back on the grill. i agree..😅

I do have a cute butt, don't I!! 🤣

Hey everyone I got a nice lamb shoulder gave it a trim then injected it with some apple and mint sauce asprinkle of rub then wrapped to rest overnight .will update the cook tomorrow. Sent from my SM-T835 using Tapatalk

@Tyrus this was hardlined gas, but our first choice was a charcoal restaurant but it was a 10 table deep wait, so we opted for gas. shame because they use some crazy chunky lump charcoal here as big as my fists

I've decided that the best thing to do is keep the one I have. It's so easy to think you need to upgrade because that 42" is so big and beautiful. But in the real world, my 32" is big and beautiful and cooks like a dream. When we move, it'll move with us. I cooked on it again yesterday...like I do 3 or 4 times a week...and just had that "aha" moment that told me how perfect this cooker is. It also told me to shut up about selling it. So thanks everyone for the input, but we can put this issue to sleep.

Pork tenderloin with roasted carrots and crispy Parmesan potatoes

@Troble I think I’m going to need to get a roti spot for my 32, those birds look delicious! @Tyrus the color on that chicken is great! I did my first chicken cook on Sunday for an Oscars party we hosted. Two birds spatchcocked, indirect with a half basket and apple pellets in the cold smoke generator. Initially thought to cook at 250 for a while, but lunch plans ran late and I decided closer to 300 would be a safer bet time-wise. Think they ended up cooking around 290 for a couple hours. I removed the skin and pulled the meat for sandwiches with a vinegar-based sauce. The smoke flavor was perfect! Skin was a little gummy/rubbery which didn’t matter in this case since it was removed, but I think I’ll try a higher heat next time to see if I can get a nicer texture on that. Between cooking and hosting, I didn’t remember to get a single photo of the food, just the KK smoking away

"That's basically the whole plan" I like a simple plan. Can't fail. I made the same mistake as you, not buying the KK I should have first time around. I am very happy with my current 32, 23, 16 combo but I should have listened to the advice to buy the biggest I could afford instead of going for the 21, 23 combo that I did buy. That said, you have the opportunity to pick a different colour and...move over to the dark side and choose tile over pebble.

nothing pizza. just some flake salt and olive oil.

Not to steal Tony's thunder, but I recently filled up my little freezer with 99¢ /lb bone-in Boston butts... I now have 7 in there, plus one that is my sister's, plus a big rack of St. Louis ribs ($1.59 /lb), a turkey (my sister's), a turkey breast ($1.49 /lb I think), and some other odds and ends. The butts are all around 8 lbs. I'll have to admit that Tony's looks better than mine right now!

Looks good C6Bill and so easy too, Nice plate. I was Prevites just the other day and picked up a couple of packages of Boneless short ribs for a cook I'm going to do on the new cooker, whenever it arrives. The quality and selection is better than my old place, first name basis with the butcher what more could you want

After Tyrus posted his turkey breast I had to go get one

No bark on my cherry chunks, you know bitter taste and all. Well, it was a first for me, I had a rack of beer, some free time and an open road for this little experiment. Just remember now, you go to far you got charcoal and don't worry about rushing to take them off the grill long after the fire dies, there fine, they won't spoil.

@Tyrus, I'm surprised those cherry chunks don't have a better bark.

Heylo.. First I heard of this.. There was recently an upgrade.. I've written my forum Wizzard to fix this. Thanks for the heads up!

Those won’t get tender unless you wrap them in foil Tyrus lol

I considered putting together a time lapse of a hundred pictures or so, but it wouldn't be very entertaining because my KK still looks pretty much like it did when new. So I'll just leave these here. There should be tons of even older pictures in my post history. Tag number: . 2013 (oldest picture I have on my phone): Most recent picture:

Or Troble, you can get yourself a dry aging meat fridge. These two cuts have been aging for 3 weeks, I have a strip loin that’s been aging for 70 of days…… but keep nicking steaks off it. No freezing required Sent from my iPhone using Tapatalk

y'all screwed when dennis comes out with the 52...

Son: "Daddy, I fell in love and want to date this awesome girl." Father: "That's great, son! Who is she?" Son: "It's Sandra, the neighbor's daughter." Father: "Ohhh, I wish you hadn't said that. I have to tell you something, son, but you must promise not to tell your mother. Sandra is actually your sister." The boy is naturally bummed out, but a couple of months later: Son: "Daddy, I fell in love again and she is even hotter!" Father: "That's great, son! Who is she?" Son: "It's Angela, the other neighbor's daughter." Father: "Ohhh, I wish you hadn't said that. Angela is also your sister." This went on a few more times, and finally the son was so mad, he went straight to his mother crying. Son: "Mom, I am so mad at dad! I fell in love with six girls and I can't date any of them because dad is their father!" The mother hugs him affectionately and says, "You can date whoever you want. He isn't your father!"

@tony b I’m headed to Peru March 24th after having to cancel our trip in 2020 & 2022. I’m going to come back with recipes specifically on that sauce. Last time I was there was 2014 and my cooking skills have improved a ton since then. Just you wait I’ll have a bunch of new stuff to try for sure

AS Poochie said, "Ive memorized the prices." They travel back and forth and we always try to find the slope. However, when we really want want to skip the Superdupermarket the alternative might be your favorite butcher. C6Bill featured these guys last year and since then the've opened another store. In these particular stores away from the main market you find the prices slightly higher but the quality and rotation of meats better. So here I traveled today with a few pics taken, one to shock, one to think of and one to say I'd buy this everyday. The first is a question of balance, should you pay the price or wait for your next birthday. The second was something maybe you could help me with since I haven't had this, corned ribs as to corned beef brisket. The last, is a treasure, on the grill, on the roto, forgiving, and always a favorite "the Turkey breast",... and if you look closely it's already wrapped. The step out to the store I've always take as an adventure, never disappointing because I always come back with something,,, like the great outdoor huntsmen does, cept I hunt in sneakers down narrow haunting aisles .

They put them on sale around here for 99 cents to 1.19 a pound. Prime briskets are 3.99 at Costco. Tri tip is $8.99. jYardbirds go on sale for 89 and 99 cents here. Pork belly is around $3 a pound. I guess I got carried away. I buy so much meat that I've memorized the prices.

Many decades ago I used to make cheese and bacon sandwiches, they were sooo good. So, yesterday I made a loaf of Italian bread and you know what I wanted for breakfast this morning. 😁

The breakfast bacon story continues. Smoking. I expect to slice and package it tomorrow. Gotta love that cherry wood for smoking.

A handsome looking plate Troble, like that cast iron, what brand is it. Sorry to say my dinner was a bit hard tonight, thought I'd smoke up some cherry chunks on the off set. 5 and 1/2 hrs at 275 they still wouldn't probe tender. Actually they were a bit high in water content, so I kiln dried them for smoking chunks. My next cook will feature smoked cherry wood, you might say it'll be double smoked. These pieces will provide some nice smoke in the smoke pot.

Dude, you've got more toys than Santa

oh i totally agree it's for a show. i clean and season it more than i use it 😄

Looks tasty, Tony.

I'm celebrating Tekobo's birthday by smoking a couple of slabs of bacon. It's -11C here and a beautiful sunny day for a celebration. Here's the teaser, the initial smoke, just waiting for the good stuff. Happy Birthday, Tekobo and Many More. 🎂