Leaderboard

Hi there. I would have though it mad to be even considering shipping char across the ocean if not for the enthusiasm that so many have expressed for Dennis' product. He was very kind with helping me with an initial search for potential sources of similar in the UK and did similar for a roti motor. At the end of all this it may well be worth setting up a reference page for UK newbies. The Husband will be pleased to read of @Syzygies' support for Argentinian grilling. Our current grill is old and decrepit and he has found a new supplier just down the road from where he grew up in Norfolk, England. We can't ignore that karma and maybe, in five years' time, we will be knocking on their door for an extra grill to supplement the KKs. Progress being made with building our KKs. Patience is a virtue, patience is a virtue, patience is...

Well, I finally got around to making another batch of bacon, but this time I used Purple Crack instead of the juniper berries called for by Ruhlman in his brine. All rubbed down and rested for a week. Onto the KK for cold smoking. I initially had some charcoal going in the bottom of the KK to bring it up to 150F, but it eventually went out and I didn't bother relighting it. So, this was truly mostly a cold smoke. I used a combo of small pieces of Fruita wood chips and pellets. Both were a blend of fruit woods. Had a sheet of aluminum foil on the lower grate to be a heat shield. Tried the new trick of several lit small chunks of charcoal into the cold smoker - worked great, never went out, but I did tap the sides a couple of times which seemed to kickstart heavier smoke production when it started to wane. Total smoking time was 4 hours. Rested overnight in the fridge wrapped in plastic. Then sliced up. Can't wait for breakfast in the morning to try it out.

I was grilling on green eggs for 15 years or so i also had a large and i upgraded to a 23 kk and let me tell you what a world of difference you are going to elevate your cooking experience.. my buddy has the 19 tt(and its just him) and i have a family of 4 and if i had his not that it wouldnt do the job but not enough real estate for me it comes down to how many you are cooking for ..the 23 is perfect for all my needs and handles what ever i throw at it good luck on your choice

Hello to All, looks like a great group, enjoying posts and recipes and, of course, new 23 KK. Notice that many have names for their new family members... mostly seemlingly male... Here are some photos of the dragon landing...if you will notice in pic #5, the new KK, she spoke to me, "I will be called Daenerys, Mother of Dragons... and I will live by the pool...". So must obey my new queen, and feed her frequently... Fun learning what she likes so far, and appreciate all the good advice already online- Best to all, Barry

I cook some naan bread. This is Raks recipe. I used almost the exact recipe. I just cut the amount of yeast. Using the CI Pan was so easy. I didn't loose hardly any heat during my putting them in the pan, flipping them or getting them out. This will be our go to recepie and method of cooking for now on. They were chewy.. Love that. Also I used Ghee to grease the Pan. Worked Perfect.

If you'd like to help out with the relief efforts from Hurricane Harvey in the gulf coast, these guys do a tremendous job and you're supporting our BBQ buddies at the same time. https://operationbbqrelief.org/apis/volunteer/home/latestupdate

Now that my son is off to college me and Mrs skreef eat lite meals for dinner these days. This was one of those lite meals. Was just winging it a bit last night. Shrimp and Basil Bruschetta. Accompanied by French Onion Soup. I've made Bruschetta a few times in the past but this was definitely my best so far. Will have to make some more soon and post it as a recipe. Just a few ending pictures.

Sorry, inside joke here on the Forum. Purple Crack are Tazmanian Pepperberries. AussieOra was kind enough to share some with a few of us here in the US, as they are very hard to come by, even in Australia. They have a tendency to turn food purple and are also quite addictive - hence, the name!

Actually, I don't even own a conventional oven. When I had the kitchen remodeled years ago, I only put in a stove top and a GE Advantium microwave/convection oven/vent hood over that. I eventually got a Cuisinart countertop oven for some baking needs. Everything else gets cooked on the KK. The area under the cooktop, where the oven would be, is a couple of pullout shelves with pots, pans, and lids.

Thanks Bruce- Have done a few lower temp cooks, learning my way around temp control, did burn in without problems; have company coming for Labor Day so plan on getting more ambitious with a full brisket...

I cooked this Prime dry aged New York strip steak at a very low temperature as the KK was coming up from about 150 to 250 F maximum temperature before thie sear. Apple wood for smoke. The steak was two inches thick and took approximately one hour and 30 minutes to cook. I then rested the steak and brought the KK up to 500 degrees for a quick sear. The steak was at 118F internal when pulled for the rest. Sort of like using the KK as a sous vide heat source.