Leaderboard

Just got back from vacation so I thought I would treat myself to some lamb chops. Sorry no plated pictures, getting lazy!

Got everything I wanted to get done today. I was able to fill in all the cracks. Got the gasket installed. Gave her a good wipe down and in the process noticed a few cracks that need to be filled and 2 tiles that had cracks in them that I didnt notice the first time around. Just going to leave those there as they are not noticeable. Called Dennis and he was able to walk me thru the adjustments to the front draft door to get it to sit flush. It is almost perfect. May need to tweak it a little more but not much. Here are the before and after shots. Been a long road but happy with the result. Burn in is set for Wed which means the first cook is a brisket next week. Before FINAL!!!

When my missus chucks a spaz and hammers my KK I'm sending it to you for repairs lol Outback Kamado Bar and Grill

Nice to have a day off with nothing to do so decided to get in a quick 18 holes in the morning and try and finish up all the tiles with my dad in the afternoon. The biggest issue I was having is removing the dried acrylic material holding the tiles on. Doing some research on the internet they said to use water as a lubricant when using that nylon brush drill attachment. I stopped by Home Depot and they had a non-cement grout haze remover and with that and a little elbow grease everything came off. Here is the substance I used After removing all the leftover residue from the first day of laying tiles I went about adding the remaining ones. After a few hours I have finally finished with all the tiles. I didnt want to mess with the cap so I am leaving that as is with a few broken tiles on it. I ran into some gap issues and used heavy duty wire cutters to cut tiles in shapes that I need. The only thing left now is filling in some large gaps on the lid and polishing up the tiles to make a nice shine. I just ordered the permatex off amazon to install the gasket. I will do this last thing. I got the new thermo installed and the shelves put back together. One thing I need to adjust is the new dual damper door. The bottom right corner doesnt sit flush with the frame. It sits out about 3/16". I am so close to finishing this project. I think 1 or 2 more solid days of work and she is good to go. Here are the pictures with all tiles on. It is not an expert job but unless you are close you really cant tell. Alot of the tiles that sit out will be smoothed over with added acrylic grout. here is the gap in the draft door. The bottom right corner almost comes out flush to the edge. When I push on it to sit flush with the frame behind it it moves that 1/8"-3/16"

Just a PSA. Snake River Farms has these on sale for $64. Regular price is $79.

My wife bought a hunk of corned beef at the grocer and the cooking instructions intrigued me. There were several sets of cooking instructions on the label and I immediately went to the smoking instructions. " Start a fire and add your preferred smoke wood, set the fire to 275º. Rinse and pat dry the corned beef and add your rub of choice. Put it on the fire and cook to an internal temperature of 165º. Remove the meat from the fire and wrap it in foil, then return to the fire. Cook for about an hour longer or until an internal temperature of 195º." It seems a pretty standard BBQ competition, and/ or Franklin technique, (absent the butcher paper) has made its way to the masses via the grocery store.

We're lucky here in Iowa, as we have one of the top Salumeria in the country - La Quercia. Made me hungry for a snack. Fortunately, I have some La Quercia Borsellino in the fridge!

We tell all the newbies that the first thing to do after your KK arrives is to go buy a bigger sized belt - you'll need it sooner than you think!

If my missus hammers my KK's, first I'm going to burn the body. Then when I send @golfpro2301 my KK I'm going to include a large jar of cement looking powder so he can mix it up into the grout. If the missus is going to cause the problem, she can also be part of the fix - LOL Fortunately I'm talking about Mrs skreef. She loves the KK's so I really have nothing to worry about.

I am definitely excited. Going to go online and find the right pepper mill for this. I want a small mill with 2 or 3 position adjustable for how course the grind is. If you read different articles this is actually a really nice treat being able to offer a fresh grind table side at Reef's Bistro.

I think I've gained 10 pounds since I joined this site. All of the food looks so delicious makes me hungry and I have to go out and eat!

Here we are. The rub. The sear. The finish and the wine Envoyé de mon iPhone en utilisant Tapatalk

After 14 years this is where I'm at with the KK lineup. The final grill the 21" Supreme will be shipped later this spring. It's the grill I was trying to build when I created the 22" standing grill which is discontinued. I will also faze out the 19" standing grill. I believe the new 21" is a great size and price point. Full Size Standing Grills Square tiles Pebble & Bronze metallic tiles 42" Serious Big Bad $9,200 $9,460 32" Big Bad $5,900 $6,100 23" Ultimate $4,260 $4,440 21" Supreme $3,500 $3,620 Table Top Grills 22" Hi-Cap Table Top $4,120 $4,280 19" Hi-Cap Table Top $2,800 $2,900 16" Hi-Cap Table Top $2,080 $2,150

The New Zealand location and the sense of humor made me think of Aussie Ora.................... QuickThinker.mp4

Garvin

So I got to wondering about freezing and thawing steaks. I was wondering what freezing would do to the final texture of steak. Ckreef remarked something about how he doubted a person would be able to tell the difference even if they were side by side. So I decided I needed to know. This would have great application for me as I only like to grocery shop once a week but usually cook fish first out of my groceries- or if I found a good sale I could stock up if I found the texture to still be good enough. So I picked up two similar rib eyes. I seasoned both heavily and vacuum sealed them both i wanted to make sure they were a similar as possible in their preparationone went in the freezer one went in the meat drawer in the fridge. I waited more than 36 hours, and the frozen meat was definitely rock hard. Then I moved it to the meat drawer to slowly defrost (I had one bag labeled so that's what the weird black mark was)then a could days later I pulled them out and they were ready for a reverse sear flipped every ten minutes or so since that is what Kenji recommends and every one of his recipes I have tried is AMAZING . Now it is time to sear! Action shot! this is where the difference started to emerge. as you can see, the steak closer to the camera started to kind of break into pieces. This is the one that was frozen. resting for ten minutes. And slicingabove not frozen. Below previously frozen and side by sidevirtually indistinguishable. My husband though the lighting made them appear more done than they were so here is from the dining room mid dinner In terms of texture and/or flavor, neither of us could maker a preference, meaning I will definitely be freezing steaks on sale. The only disadvantage is that the steaks don't keep their shape quite as well which doesn't really matter. This happened again when I later bought two more steaks which were sealed and frozen before cooking. Overall, a fun and useful experiment

I have a 23" and a 19", both in bronze, (the only real color[emoji41][emoji41]). The 19" is more capable than 90% of Kamados out there, the only others are other kk's. whatever color you pick, you're gonna love it! Sent from my iPhone using Tapatalk

Awesome! I think a 19TT would serve you well, no matter what color you choose.

Still on track for my order for middle of May and I am leaning towards a 19tt but now not sure about the color, still love that green glass but wouldn't mind a black pebble or see if Dennis has a black and green pebble combo. If I went the custom pebble way, I would ask for mostly black with green mixed in. Garvin

Just learned something new today. Thanks, @Garvinque!

@mguerra - everyone wants to be or believe they're the next Aaron Franklin and meat packers are sure gonna help the huddled masses get there. Live cooked over a thousand briskets in my life. I THINK I'm pretty dadgummed good. I KNOW I couldn't carry water for Franklin. And I don't care if if foil, paper, or leave it unwrapped, Franklin knows something I don't. But I'm still learning.

Then I got the Raging River covered, Charles. Will keep the heat level down on the house lamb blend for Dee. Can't wait - like Christmas!

The sear grate is the upper grate (the one with legs) turned upside down and place directly on top of the charcoal basket handles. The lower grate is the one with the opening at the front and has it's own ledge in the side wall and sits a few inches above the charcoal basket.

Looks fantastic.

The material we use as grout is not traditional off the counter grout material in any way. It's a NASA spin off high-tech acrylic insulation with nano-ceramic spheres that has properties perfect for this application. For the final grouting of the spaces between the tiles, I would do your best to clean it up with a soft white Scotch brite for glasses pad before it completely dries.. The unknown factor of that cleaner with this product leaves me a bit apprehensive.. Please give me a call I'll walk you thru the door rod adjustment.. I have a video but can't find it right now.

Congrats on a first brisket cook! Sent from my iPhone using Tapatalk

Wow yeah that's looks deliccccccccsh

Epic first cook! That looks amazing.

Who would have thought that you could have this finish after seeing the original shot, awesome job.

I got peach and cherry covered.

When I retired, this is one of my presents to myself. I had always wanted a dedicated space to brew so I didn't have to haul all the stuff in and out of the basement up to the kitchen on brew days. Yes, Ken, it's a nice red, but I actually re-purposed the box to stash some nice beers for short-term aging. But, what you can't see for that box is the stash of good Bourbons that I brought back from last year's KY Bourbon Trail vacation! My bar is overflowing, so I'm having to use some real estate in the brew room to store it! Damn, what a major problem to have - LOL!

Pretty close to Aaron Franklin's method. Take as much of the "hard" fat off as possible. It doesn't do anything to help keep the meat moist. It's not going to melt much and like he said, it just becomes insulation on the meat, keeping it from cooking. But, if you like to cook yours fat cap down, then leave some of that "insulation" on, otherwise, trim it as shown.

Its a new beginning! Your invited! Envoyé de mon iPhone en utilisant Tapatalk

OK, then, I'll have to get a bit creative then. You running low on anything that you'd like more of, or some other Dizzy Pigs you want to try? btw - finally got to try the Bush Lamb seasoning tonight on some lamb chops. Nice! Need to find an excuse to do a leg or some Denver ribs, so I can really test it out. I'll probably send you some of my "house" lamb seasoning blend, so you can compare. Mine is a blend of different Mediterranean influences, so you'll have to tell me how spicy/hot you'd like it? When I make it, it has a kick to it because I skew towards Moroccan over Greek.

Ken, I'm not nearly that high tech. But, I have a nice arrangement in the basement with a dedicated burner & vent hood, a nice deep commercial sink for cleaning and lots of nice stainless table tops. I'm in the middle of brewing the Oktoberfest right now. The boil is just about done. So, back to the brew room to finish up.

Sous vide boneless cross rib roast for dinner today. Started it Fri about 6pm at 135F. I'm pretty sure 36 hours would have been just fine but I didn't want it for breakfast. Should have put it on later Fri. night but no harm done.:)

Went onto the website last night where I'm ordering you a few items. They only had 2 of the 4 items listed. I know they sell all 4 at their store. Going to call them Monday and see what's up with this. (fortunately they did have the 2 main items I want)

The donair meat was from the freeze as was the pita bread so this was a quick fix. Pita bread, donair meat, melted cheese, greens, salami, tomatoes, just made donair sauce and sliced red pepper. Plated.

Bacon is ready finished off with maple syrup and cherry rub smoked over peach and pear Outback Kamado Bar and Grill

I think I was married to that lady once........................