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Really happy with the flavours with this ,accents of the lemon myrtle ,pepper berry the uncle dougies marinade injected into the breast the apple rub . But the brioche bread crumb mix with the pineapple head was amazing .ready to go....This chook needs a chiropractor lol..carved it up yum best chicken you will ever have is on a KK..and plated with the marinated vegetables. Those grill mates do add a bit of taste to the veggies . Outback kamado Bar and Grill

ROFL

Ha ha. I love that this African immigrant is getting to comment on classic British food. A bit like when I used to represent England at a regular four countries meeting that included an Englishman who represented Wales, a Scot and a Northern Irish representative with an incomprehensible (to me) accent. I am sure there is a joke in there somewhere. It made me giggle inside anyway. Bubble and squeak is a meal made up of left overs from Sunday that was made and eaten on washday Mondays when mum was too busy to cook a proper meal.

Started with just enough hot water to dissolve salt and sugar, added ice to chill, then added a quart of buttermilk along with a couple packages of drumsticks and let them brine for 24 hours. Used a new little toy to hang them on the main grate at 225-235 until 170 internal. Used a small cube of "mapple" for light smoke. Served along with fresh broccoli seasoned with salt, pepper, lemon, parmesan and of course, purple crack. Also field peas.

So I took the brisket out of the bag and gave it some more rub .put it on at 250f over cherry .looking good so far might give it a spritz I'm going straight.

I'm a bit ambivalent about the MEATER. Mine works well enough. I like it a lot, and find myself using it more than any other Digital Thermometer other than my Thermapen. That said, the company has created such incredibly bad blood with their backers and the BBQ community in general that I wonder whether they'll ever recover. I also worry about the durability of the device from an unknown company with a bad reputation out of the gate. Over in "The Pit" at Amazing Ribs I recently spied some MEATER bashing and stepped in to provide a dose of reality -- it's real and, if not spectacular, it works. But the bottom line is that Apption Labs and MEATER are widely regarded as a fraud. I love the wireless probe concept, but waiting for Thermoworks or another reputable company to release their version before I go all in with a full wireless solution.

Hi there @Chanly1983. Guessing you will have/will soon be placing your order. Exciting eh? I had a long, drawn out process of choosing my accessories when I was getting my KKs. Your idea of getting everything now so you don't regret it later is a good one. However, you may find that you never use some of the things you buy. I use about half of what I bought. One of my current constraints is that I don't yet have power to my ODK. That means I have never used my CyberQ cloud kit and fan, nor my rotisserie or the Octoforks on my KK. I am not sure I will ever need or want to use the Cyber Q but I will definitely be trying the rotisserie when I finally get power. If I was only allowed three Dennis accessories they would be: pizza stone, rotisserie and sunbrella cover. Three non-Dennis accessories would be my MAPP torch, MEATER thermometer and cast iron plancha. A close fourth would be my La Chamba cookware - having stuff you can transport straight from the KK to table is great. Oh yes, and I do use the smoke pot a lot. And my cheap spiral cold smoker... You can see why we should rename this forum "the KK shopping channel!"

https://www.amazon.com/gp/product/B01LXT4PA9/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1 I looked at a bunch of these and settled on this one. I like the locking legs and the option of using the drip tray if I wish to put veggies underneath or just use it for indirect cooking, but I've found I really like using it without the tray because I get so much better browning, almost like rotisserie. I've also hung leg quarters on it and they held fine, I think I preferred the quarters even more than just the drums, and as @MacKenzie says, it works for wings also.

It depends upon how low you go in the freezer, right from 2015- Pork steak dinner, with creamed potatoes and corn. Sous vide the pork steak for about 5 hours at 139F. Put it in the fridge for the next day's dinner, something else came up. Next day seared on the KK and then put back in the sous vide bath to heat up. Plated. Other than it was a little dry it tasted just fine.:)

You will be able to hang wings on it as well as drum sticks.

Tell me about it! I won't be trying the Mozza recipe for a few weeks yet. I need to re-visit the Ken Forkish Enzo and 48hr doughs first to see if I can make them reliably. I may also want to go back to @Pequod's Chicago South Side for a bit of yummy reassurance before I launch myself on the Mozza recipe and @ckreef's latest. So much food, so little time! That's so funny @MacKenzie. You know what that has taught you don't you? Eat pizza at home!

Did two pork butts yesterday. One for me and one to send the nanny home happy. Used salt free dizzy dust and then made tacos with the pulled pork, hot pepper vinegar sauce , and avacado mayo slaw. Home made half sour pickles on the side.

Gave it a spritz of apple cider vinegar and water ,

Sfdrew28 I am also a gadget guy and I curious if you bought the fan as well and how would you attach it? as for the color choice I tried getting the wife involved, “whatever color floats your boat, but the food but be pretty damn tasty!” I am a lucky man

I’m a cyberq guy. I know in my heart they’re not necessary, but I like gadgets, plus the security of being able to wake up, see that my whatever is taking longer than I thought, and up the temp to a specific point without getting out of bed. Sent from my iPhone using Tapatalk

Decisions decisions decisions! Between accessories and color choices this has been almost as time consuming as buying my house! But I LOVE to cook and after drooling over these cookers for years I am going to make a decision tonight or tomorrow! The worst part is if I order today or tomorrow I probably won’t get it until late next week then I leave right after work on Friday for 3 days Then I have to wait for table to get built and shipped. I guess this guy gets 3 x-masses this year! thanks again everyone for chiming in on this and that.

Congrats and welcome to the KK family you are going to love cooking on it As far as baking steel is converned i went to my local welding shop and had them cut me up one it was far cheaper and bigger then What baking steel web site wanted plus it is custom

@tekobo, I recently bought a Cyber Q also, that I haven't used yet because I've been too lazy to set it up on our network. I plan on using it for temp monitoring, not control with the fan, except maybe on an overnight brisket cook. I just got sick of the flimsy jacks on the Smoke thermometer, and knew Guru had better quality cables and jacks in the unit itself. I had a DigiQ from years ago, so all I had to buy was the Cyber Q unit itself as I already had the cables, fan etc. I really would like a Meater, but I've been hesitant because of some of the terrible reviews, but there are obviously some happy users here...

When we went to London around six years ago, we went for lunch to a seafood restaurant in the financial district called "Sweetings", apparently opened in 1830. I had some of the best fish of my life, and some wonderful shellfish. Really great experience - not a tourist place, felt very old school British. I tried something I had to ask what it was, called "Bubble and Squeak", with a name like that, I just had to try it. As I remember, it was a combination of potatoes and cabbage(?), and I liked it very much. Apparently that is a classic British side? Maybe @tekobo can shed more light on that. We also enjoyed London's Chinatown very much also, went on a dumpling crawl!

That looks good. Potentially less hassle and more stable than threading the legs through skewers as I have done in the past. Happily, there are a few different versions available in the UK. Will look to see if they have locking legs like yours. AND they do wings too. Yippee.

Newer grills came with bolts and wingnuts that keep it locked like this: If your grill doesn't have this, contact Dennis. You can retrofit to a locking door. I did this with my 23". The 32" (as in that post) already had this feature.

TY Aussie, it's been a fun adventure so far. It did get it's first set of rain showers yesterday. All seems well. Hopefully the rain will move through by the weekend so I can try again.

Yum yum Sent from my iPad using Tapatalk

Wow what a great cook! Sent from my iPad using Tapatalk

Great toy and great looking cook. Of course, I want your drumstick hanging toy. Where did you get it from?

Aussie did you wrap in foil or paper? Troys selling rolls of butcher paper but it’s a massive roll. Sent from my iPad using Tapatalk

Very nice. I am building my way up to a brisket cook Sent from my iPad using Tapatalk

Thanks for fixing. Sys admins never get credit for the work they do. So kudos to you. Sent from my iPhone using Tapatalk

Thank you for all of your recommendations! Especially tekobo. We are definitely looking forward to exploring London and have lots of ideas of what to do.... Its awesome to have some foods to need to try. I'm particularly interested in the tapas place and the modern Indian food. We love Indian food. Where we live, most of the Indian population is from the punjab region, so it would be very interesting to try other types of Indian food!

Yes, that is a hen house - sans hens... We are maintaining it so when my wife retires she can carry through with her threats of getting some chickens for it... That is all on her...! We have a neighbor behind us that does have birds, and he brings us fresh eggs from time to time... I'm afraid those drumsticks are from Kroger...

Love anchovies. In fact, I splurged on a nice bottle of Colatura di alici recently, after seeing Andrew Zimmern's show where he went to the facility that makes it.

I'd call that one "kitchen sink" chook! Sounds like you threw half the cupboard at it!

Thank you for all of the responses. My dear friend loves my cooking... And she is typically down for anything I cook. Except pork. She has a weird thing that she won't eat pork because pigs don't sweat. She said "hey I want to talk to you about something. I am throwing a 50th party for my husband". My instant reply was "and you want me to make brisket" and she said "no I was wondering if you would help me.". I agreed and then she told me those were his favorites. I should add that They eat tri tip medium rare-medium. It's not them. She didn't even say they wanted some well done. We just have different lunch periods and so I eat with a lot of people who are at work and I know would be there who will not touch beef that is not well done. We have had numerous discussions about it. These people actually asked me why I have never had them over for dinner (although I did smoke a turkey for friends giving) and I replied that they wouldn't eat my food. I actually cooked ribs for mothers day and because they were a little thinner than normal they finished about and hour early. So I wrapped them and thought it would hold just fine. They were disgusting. So I am really hesitant to do ribs for a crowd. They did not hold well at all.

Aussie you outdid yourself on this cook! It looks delicious. Nice cook

Beautiful cook! Any pix of the finished bird? Everything looks super tasty!

My boss came down to the local office the other day. Asked a coworker if she made homemade pizza. Then proceeded to tell her about this "really good" frozen pizza you cook "homemade" in your oven. I just laughed to myself and walked away. Most of the world is clueless.

That goose looks really tasty.

My grandson wants chicken wings wifey=picanha I like pizza, my daughter would never forgive me if she saw one of the 3 little pigs in there

What fun! London is a great city to visit. You must use buses when you can and sit on the top deck so you can look around. There are online apps that plot routes and the buses have screens on board that tell you the upcoming stop so you can get off at the right stop. So...food. @tony b is wrong about the boiled meat but right about curries and fish and chips. A Sunday roast with all the trimmings is also typically British - it's the continentals who boil their meat. You can combine a trip to a gastro pub for a roast with a chance to sample the ales. My favourite casual-ish eats in London are these: Konditor and Cook - great cake shop. German. Barrafina - fantastic tapas and you sit at the counter, watching them cook your food. No appointment system but if you turn up about 15 mins before they are due to open, the queues are very short and you get seated quickly. Spanish. Nandos - casual, grilled chicken chain. South African/Portugese. Oklava - fab upmarket Turkish restaurant. I love the food here. I have also asked a friend who knows more to tell me her favourite local Turkish restaurant. If your family like grilled meat I think a typical local Turkish restaurant will be a great thing to try. Dishoom - a chain of restaurants that do small plates. Surprisingly good. Modern Indian. Kulu kulu - revolving sushi bar in the heart of Soho. I haven't been there in a long time but used to love it. There are lots of other Japanese nearby so pick one of them if you like sushi and your guide says they are better. Well, as you can see, we embrace all nationalities' food here. If you make it to the South Bank there are lots of food trucks and lovely places to sit outdoors. There are wild gardens on the top of the National Theatre and Queen Elizabeth Hall. I live about 1.5hours' journey from London by the sea near Portsmouth. You would be very welcome to come down to see the sea, our historic sites and eat off our KKs if you have time. If not, and I happen to be visiting London when you are, I can bring you a KK care package. Brisket, anyone?

Mouth...watering.

To all of you Moms out there i hope you all have a wonderful mother’s day!

I was busy doing a ton of yard work this morning which led into early afternoon starvation. I needed something NOW! That is the reason one needs to have some pulled pork in the freezer and some Lebanese Mountain Bread. Once the sandwich was built I just had to melt that cheese but not cook the lettuce so out came the MAPP torch. Here we go- Now add the purple crack, sauerkraut relish and it's ready to eat. Last Sunday when I was out in the ODK I noticed these 3 eating and playing in the field. It was some cute to see the cubs rolling and tumbling over each other while Mamma ate.

Nothing like having the capacity to cook 10 butts at once! Or more if I used the upper rack.

Last night - St. Louis Ribs, Garlicky Potatoes cooked next to the ribs, and not shown were Crowder Peas put up last year.

Tyrus, oh my Tyrus, wherefore art thou? Hast thou forsaken me? Awww, come on....come back, you are amongst friends. @Tyrus, @Tyrus, @Tyrus

I've done both ways, too. I have a Kamado Joe half-moon CI griddle (for the Classic) that I use. I put in the basket splitter and put the griddle over the lump side. I can only get 4 patties on there - which is enough for two burgers (I do two 2oz patties per burger - more surface area for crispy bits). Works well when it's just the wife and I. If any of the kids are home, I have to do it in shifts. No big deal, though - I smash them very thin and they are done in about 2 minutes.

Try the no-knead version of the Thin Crust recipe. Minimal work. Just mix it up, throw it in the fridge, ball it the next day, then back in the fridge for 48 hours. Just bring to room temp for at least 2 hours before rolling it out.

Got myself a small chunck of beef .got it 165 then foiled with some beef stock and chocolate cherry stout .then let it go to 205f and pulled

Astute eye! They were made by the blacksmiths down in the Amana Colonies as part of a Churrasco setup. They did several other pieces for me over the years - a custom pot rack for my kitchen remodel, and the BBQ table on my deck.