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For Father’s Day, we decided to skip the steak this year and take some baby back ribs for a spin. They were glistening and covered in a glaze of their own drippings long before I applied any sauce. They had a distinct hint of bacon flavor and were by far the juiciest ribs I’ve ever made (and I’ve made tons in the KK). Definitely making these again. Plated on the obligatory heavy duty bbq paper plate, country style whipped potatoes, and side salad.

Most folks here know how much I don't love fish so today I was feel brave. Sure don't want to ruin my KK by putting fish on that grate. I decided to cook rather than throw out 2 year old haddock fillets. No guarentee that I was going to eat it but I was going to cook it. Started off by marinating cauliflower in a mix of melted butter and Frank's Hot Sauce. Breaded the cauliflower just before putting it in the air fryer for 15 min @ 350F. It turned out to be a little over done but still good. I am sure my KK will never the same after seeing this go on the grate. Oh well it will be out of my freezer. The miracle of a KK cook. Fish is done. Plated. I'll live to cook another day. Now I have to go out and air-out my KK.

Just checked my KK and I'm happy to say you'd never know there was fish in my grill.

Hazmat .might have to get Dee to collect the parcel lol Sent from my SM-T835 using Tapatalk

I've done several Prime Rib roasts (although boned). This is the method I use. Trim, tie and apply chosen rub to roast and refrigerate overnight. On cook day, remove roast to counter to warm slightly (insert temperature probe to monitor), start and heat sink KK to 200°F. Smoke roast on upper grill with chosen woods (I use apple and cherry via the "cold" smoker) to internal temp of 112°F. Pull roast and tent while opening all KK vents to achieve 500° - 550°F dome temp. After removing the temperature probe from the roast, using the sear grate, return the roast and sear all sides, about 1 1/2 minute per side or less. Remove roast, reinsert temp probe (it should be about 120°F at this point), wrap in foil and towel and insert into cooler to allow temp to rise to your chosen doneness (I serve at around 130°-133°F - medium rare).

You know Mac there's a story in there somewhere. A little girl having a bad experience with a fish years ago...maybe. Well we got the cure, a Dr I know works well with these cases. His name is Dr. Vinny Boombah and you can reach him at 8675309 any time is a good time. It was a nice presentation Mac, looked great. Did you say the fish was two years old? Looked purdy fresh to me, heck I'd ,put on a bib and pull up a chair and enjoy that meal too, providing you take the first bite...you know 2 year fish and all

Tekobo, I think I'll take option #2

Hi David. I just took a look and the Octoforks site is there but there don't seem to be any products advertised for sale. I dropped Keith, the owner, an email but given it is at his octoforks address that may well have been a waste of time. Will revert if I hear anything. Having said that, although Octoforks are really helpful for some non-standard roti cooks they are not essential and many people don't have them.

Oops, sorry. I didn't notice it, as I was focused on the stickers. Glad that Charles took care of it. I'm going to the Post Office tomorrow to repost it as "BBQ Seasonings." No mention of liquids. Just in case. Plus, I want to push them about having to pay for new postage, given that I didn't do anything contrary to their rules for shipping it. Liquids aren't forbidden, just flammables, per their own website. Fingers Crossed that it goes through this time! Redacted versions of the pictures.

Looks similar to my cowboy ribeye that I did for dinner last night. Loving the half-grate for doing the corn while reverse searing the steak on the lower grate. Plated with some Melting Potatoes. I can't wait for the local corn to start coming in, as the stuff from the supermarket is just not that great - very starchy (several days old).

So I finally broken her in. My first cook ever not just on my 19”TT KK but on any Komodo. Considering the high gusty winds and cold weather we had that weekend I’ll take it. I didn’t take hardly any pics because I was so focused on everything else but...ringing in my ears was “if there’s no pic it didn’t happen”. 😄. So I took a couple. Two weekends ago I did a brisket and rack of baby backs...this past weekend half a pork butt and another rack. All was delish but the brisket point was a creepy stringy texture even though I thought that I cut against the grain...looking at the pics I guess not! Anyway...here’s some pics. I’m just a padawan but it’s fun learning! 😄

Tony, seeing that plated dinner is making my mouth water.

Nice snags, MacKenzie! Tonight's dinner was a grilled Mexican Chicken Salad with Elote corn. Salad dressing was a smooth guacamole. Plated with Margarita!

That looks yummy!

Speaking of OctoForks I thought I would give them a spin for dinner. Plated. Dipping cauliflower in homemade Ranch Dressing. Made the Ranch Dressing before starting dinner so it didn't have long to blend the flavours but it was still delicious.

I know the feeling. Opening the freezer door and looking in can be quite the adventure. Most times it turns into CSI story and decisions gotta be made. Lucky you have those glaciers flowing in the backyard up north, a quick jaunt out the back door with a pic-ax and there it is, ( voila ) a meal as fresh as the day you placed it in, although 20 feet from where you left it. Give the Doc my best

OK. Good news, Keith did respond. He said his website is under re-construction but you can get in touch with him direct to buy. His contact email is on the website and the details of the products are back on there: http://octoforks.com

You are so funny Mac. Your next challenge, if you will accept it, is to try out a robust fish like a red mullet. They are soooo tasty (and fishy!) when grilled. The other option is to pat yourself on the back go back to cooking things that you actually like.

Here's another cauliflower recipe that works great on the grill, from Ranjit Raj's Tandoor cookbook (highly recommended).

My latest brainstorm that keeps me from sleeping is to take the #1 - 3 liter cast iron potjie pot with legs and attach a 3/8" threaded stainless pipe to the bottom which will go down and have a T bit pointed like an arrow with small holes drilled in it. This will nestle down into the burning charcoal and ensure all vapor travels thru the hottest part of the burning charcoal and burn off any gas that might be released. This will also ensure that the pot does not smother your burn. The lid would have a threaded shaft dead center with a butterfly bolt to tighten so it stays put. Whatcha all think about my KK pot smoker on steroids?

Delish nicley done Sent from my SM-T835 using Tapatalk

Saturday's cook of marinated chicken thighs ready for the grill. Plated with some air fries. Sunday dinner with some leftover KK thighs, rice and first of the season spinnach with some real farmer's butter. The butter is just over $10 a pound and it is worth every penny.

Father's Day Meal I took a Porter Road flap steak out of the freezer. Never had that cut but it is similar to flank/skirt and looks like a huge skirt steak. It didn't disappoint. Started with some beverages including this margarita I made for the wife. Next up, put this huge steak on the 23". Took it to just over 120 or so and removed it while the 23 went nuclear. Got a nice sear. Sliced it up. Plated with some chimichurri and box mac n' cheese (It is fathers day and I'm pleasing all palates) And this was a nice instagram post from my daughter. She really knows me.

Love the look of that dinner, Tony.

I didn't know there was so much hate for a simple Miller Lite. I will try and find a micro brew that is free range, cruelty free, filtered through a hobo's beard, and funded only through micro transactions for my next post.

I dry aged some bone in rib eye roast. This batch was aged for 33 days. -1 Salt, pepper -2 Grill at 200F, starting reverse sear -3 Cooked internal to 126F, took it off the grill. -4 Open all vents, searing all sides -5 Resting -6 Sliced. Family loved it.

Done some shorties gave them some butt rub. . Ready to go..smoked over black cherry..looking good. .sliced ..and plated the butt rub tasted good.. Sent from my SM-T835 using Tapatalk

I don't have a KK yet (saving up to get one with an upcoming yard reno) but I do have another super insulated kamado (Keg) which can create some issues getting enough combustion for good, continuous smoke. I found the best results come from putting your wood chunks UNDER the lump charcoal for each cook. I suspect this somewhat emulates what many have found from using the smoke pot method as well. I also cook at slightly hotter temps as well than often would be typical. It does take some effort for each cook to place new clean wood chunks underneath (a bit of coal reorganization) but I have been very happy with the results after trying many different options and techniques.

So I tried hot and fast results were awesome. The low and slow beef ribs were soft, juicy and flavorful. Now chicken on the extended grate. I can’t believe how much more room I have now.

On its way again. Fingers crossed it makes it all the way there this time! And I was SOL about the postage rebate, since it was "rejected."

That's sad. I really like my OctoForksTM