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What do you do after 4 solid days of oppressive heat? Break out the bucket of duck fat and make something good! First, get out the bucket of duck fat - yes, that 3.5 pounds of duck fat and it was only $25 at my local butcher - WINNER! First off, let's do some garlic confit in duck fat. Jars went into the pressure cooker for 30 minutes. Well, since we have the bucket out, let's do some nice potatoes in duck fat, with fresh rosemary, thyme and garlic. Oh yeah, Happy National Tequila Day! Had a margarita (or two) to celebrate! Onto the KK, with some more of the local sweet corn! Skip to the chase - plating. 2 nice burgers (ground brisket), with cheddar cheese, the potatoes, and the corn. And, since we have a skillet full of nice seasoned duck fat, let's just slather that onto the corn instead of butter! Oh yeah, Duck Fat Rules, Baby!

Shuley, that sauce on the side is Kraft Catalina Salad dressing. I don't know why but I love that stuff, always have.

Between this topic and my seeing the latest S.R. project smoke with the cold smoked salmon, it pushed me over the edge and made me order the KK Cold Smoker accessory NOW! I had always intended to buy one, but was in no hurry to do it... It was a mildly expensive weekend as in addition to the cold smoker I also went online and reviewed Sous Vide products on the market and ended up ordering the Anova Wifi version. I'll have the lay the responsibility for the Anova purchase squarely at MacK's feet... She has tempted me too many times with her posts!

Aussie I always tried to justify the cookers I had and always argued that the KK was too flashy and expensive. Then after seeing a few on the guru, I would visit the KK website once and a while and say why would people spend that kind of money. i seem to remember reading a post in the KK sub forum and it was about how a KK cooks better. I thought total BS. I went to the site again and started viewing the different tiles and sizes. I started viewing daily, then hourly and Robert messaged me to join the zkK forum. Next thing I know I'm a full blown addict and getting rid of my old cookers. All that I will say about KK is that if you like Kamado cooking.... It is the best Nothing else that you can say. It is totally worth the investment

You are better off using the short grill probe to monitor your grill's temps.. the one you have in is the meat probe/thermocouple/ thermometer.

I wish that there was a way for all of us to converge and have a KK cookout marathon somewhere. It would be EPIC!

Here is the plated shot. I had some peanut sauce left over from the chicken satays so I used some on the meat and the coleslaw.

My sister and BIL came to visit so me and Mrs skreef took off work for a week. I'll use this thread to chronical what I cooked for them. Won't be a lot of pictures but I'll try and take a couple for each cook. . Friday night me and Mrs skreef where home alone so I started our time off work with a pizza fail. Pepperoni looking good. . Had the Blackstone at 500 so I figured 4 minutes. At 2 minutes everything was looking good. Then I stepped inside for a moment and got distracted (it's at this point I blame Mrs skreef for the distraction). When I went back out it was at 5 minutes and the pizza had burnt. Lesson for the day - Never walk away from the Blackstone when there is a pizza on board. . Saturday sister and BIL arrive. I had baked beans going on Prometheus. We grilled some smoked pork chops on Cassiopeia and served it with a summer coleslaw. . More pictures coming as the week progresses. Sent from my XT1585 using Tapatalk

Did my first low and slow today using the coco char. I plan on doing a wagyu brisket this weekend and wanted to get at least one low and slow out of the way. I had to work part of the day but figured I would get it going and let it burn to learn the best settings for 225-235. Filled the basket this morning and lit in the center at 0730. Had the lower vent open just a hair and the top about 1/6th turn. It came up to 225 (my target) by about 0930 or so. I let it sit as is to see where it settled. Over the course of the next 4.5 hours, it slowly creeped up to about 240. At 2pm, I put the short ribs on the grill and closed the top vent just a little. It settled in pretty good at 225-230 for the rest of the cook. The Kurobota baby backs are very small so I put them on about 2 hours behind the short ribs. I took them all off at the same time; 5.75 hours on the short ribs and 3.75 on the baby backs. all turned out pretty tasty. I was a little surprised to see the temp continue to rise for about 6+ hours but it could have been due to the ambient temperature rising as well that eventually hit about 100 F.

Sorry to bust your chops CC...but Mickey Dee's also has the best burgers on the planet. NOT!

Plan B sucks. Use the force. Rob

Beautiful and mouth watering!

dstr8, I am going to try this ASAP, thanks for info,pixs, and video:)

@HalfSmoke - try the Vulcan mind meld!

Oh my goodness, CC, you are in so much trouble but I bet it put a smile on your face. Did you tell them you used your secret weapon, the KK?

Truer words were never spoken!

I don't have experience with that bean but for maximum flavor/taste its dependent upon when the roasted bean peaks after being roasted. So if this bean peaks in 14-days, just as an example, ideally you'd vacuum seal beans in 2-4 day lots, near the bean's post roast peak. To keep it simple for this bag maybe just vac seal 1/2 of the beans and into the freezer...and call it a day. As you drink the coffee/espresso from these beans, assuming you can be consistent each day with how you make the coffee/espresso, note the flavor differences as the bean ages. Dan

Listen, you guys, I would never lead you astray. The more you work with the SV the more possibilities you will see for its use. I've had mine a few years now and would not part with it. Just read up on it so you do things safely.

LOL - and...I just finished speaking to Dennis about a few things and the carbon steel (he corrected me from SS) baking plate was discussed. He mentioned that SS really has poor heat retention whereas carbon steel is superior when also taking into consideration its heat conductivity. I told him my favorite pans to cook with indoors are my three forged carbon steel pans from Blu Skillet Ironware...LOVE THEM! Anyway...then the discussion turned to his teak cabinets. I'm pretty certain I will end up ordering a left side table, deep configuration though I'm waiting on some pictures of the interior layout of the tables to make final decision on what I wil do.

Komodovader may the Force be with you always!!

Direct at 500* with a good bed of coals. 4 minutes per side (for these md sized tails) and no more for a perfect md well. Any longer and you start entering the rubber stage. If it was a large tail 5 minutes per side Sent from my XT1585 using Tapatalk

CC, you mac&cheese looks perfectly delicious and sounds the same. Those lucky party goers.

Father?

NO ONE can resist the POWER of the DARK SIDE of THE FORCE!! Do not try to resist, it will only cause more agony! Embrace the dark side, and soon you will join the KK Jedi Knights!! Rob

Just look at the amount of meat on those ribs, all the better eating.:)

Bosco keeps reading my mind! No doubt I'm being mind controlled! That's exactly where I am right now...thinking through that range of options from: Low end: add a KK to my existing lineup High end: the full bosco My gut says that going low will result in my incrementally crawling to the high end and dumping my existing lineup anyway. Movement soon either way I hope. ...and it will be pebble. Definitely pebble.

Wowsers the cooks look fantastic and lobster on the bbq have to love that great cooks my friend i agree with Aussie they wont leave if you keep spoiling them lol

Ribs look great excellent cook yum yum

Great cooks don't spoil them to much they might not leave lol Outback Kamado Bar and Grill♨

Great looking ribs Outback Kamado Bar and Grill♨

Ribs look great. I'm sure the brisket will turn out perfect.

Sounds like its going to be a week of great food. You might have to loosen your belt a notch.

Those look great. Dang that is a serious amount of meat on those ribs.

Scallops AND lobster! WOWZERS! Very nice. Kudos (again!)

They are getting spoiled in a big way.

Today (Sunday) we went out to eat lunch at a Mexican restaurant and had a really big lunch. Everyone wanted a nice light dinner. . Stuffed scallops on Cassiopeia and dwell in the shell lobster Tails on Prometheus. Served with a side salad. Sent from my XT1585 using Tapatalk

Hope the family appreciates all the great food that they are going to get! I eat that pizza in a NY minute!

Please, please, please box up some of those ribs and ship 'em here to ChezChef in OKC. I need to eat something that looks that delicious! Kudos.

Isn't that what toys are for? LOL!

Charles - great beans and pork chops and slaw! And if you wanna send that pizza out west, I'll eat that bad boy. Beautiful pics, great cooks. Your relatives are lucky, lucky, lucky! Looking forward to seeing more.

Yes, Ken, it's local corn. They pick it daily and sell in roadside stands. Can't get any fresher than that! @bosco - Yes, I liked the marinade. Followed your lead and did one with Q-Nami. I liked it the best, no Duh! @MacKenzie - you know the best of cooking is playing with your food! @Steve M - G&T = Mother's milk!

Looking forward to them:) So far everything looks tasty even that so called burnt pizza looks good.

Thank you! It's been a wonderful ride thus far! I have never been to Oklahoma before! I am super excited that I will be visiting Texas this fall for my cousin's wedding. I have not been to any of the Midwest for anything more than a layover before.

Awesome! I once cooked 12 Beef Tenderloins on my 23" OTB

WOW! That's a lot of meat. Digging the idea of leveraging the sister for the 32" BB. Hope it works!

That's an epic cook. I wondered how many it could handle