Leaderboard

We exposed my son to lobster at too young an age and continue to PAY for it. Of course 22nd birthday request was LOBSTER AND STEAK. you cannot beat the kk 2 zone cooking.

Fresh from the garden, 3 med- lrg zucchini stuffed, drizzled with sauce and dumped on with cheese. Stuffing was a Pepperidge farms with Italian herbs, added 1 med shallot, 1 halve of red and orange sweet pepper , 1 clove garlic, stick of celery, some basil, chive, or green onion top and whats in arms reach you like, all diced and sauteed down. Add chicken broth to boil and add stuffing to mix, let sit. Fry up Italian sweet sausage, dice and add to mix. Scoop out boats and cook on KK at 350 top shelf to desired tenderness, 45 min, has a little crisp still present. Add sauce to top, close and let sit a couple then add parm mozzer mix cheese. I used apple to smoke, on top naked. Great as a main course or sliced for hors de hourves. Some sour cream might work to garnish however, I didn't try. Inspired by a fried provolone breakfeast seen recently. Pennsylvania beer. Tasty

It can be quite windy around here so I thought a heat shield was in order. A friend on mine whipped this stainless L shaped one and I can flip it over depending on if the wind is coming from the left or right. This is heavy duty stainless steel and it will not be flopping around. I added a small fist full of hickory pellets, maybe too much. These potatoes were already boiled. Done, it took about 20-25 mins. Plated.

Here is my very first picture. Done with a standard telescope and a high end webcam. Took a video of saturn then used special software to convert it into a picture. After that i was hooked. Soon after saturn I did some major upgrades. Taught my son how to do all this years ago. At this point in his college career he couldn't care less. My son and a friend out by the telescope many years ago. It was remote controlled from inside the house. Much nicer on the colder nights. Here he is doing his thing. He actually had a good understanding of what was needed to produce a good astrophotography picture. Here is one of his better images. I could talk for hours about astrophotography.

That looks like one fun hobby. Happily, I am not planning to move anywhere dark anytime soon so no KK shopping channel effect here.

This is indeed zucchini season. Remember to roll up your car windows at church! Our favorite indoor version, from Italian Regional Cooking by Ada Boni, the remainder pile cookbook many of us of learned from back in the day (we make boats also, rather than tubes):

I've tried a few different versions of fried provolone over the last few days. I've come up with what I think is the ultimate version. Fried Provolone with sun dried tomatoes and Italian herbs. @MacKenzie do you recognize that small grate. I've found a few different uses for that grate.

Yep! Have a Dobsonian reflector and some nice eye pieces from my first go at it and always wanted to do astrophotography, but put that on hold until I could move somewhere dark. But that first attempt wasn’t a total loss. My daughter was a preschooler at the time and apparently loved those nights out so much that now she’s a physics and astronomy major, planning on an astrophysics Ph.D. I’ll give her the Dob if/when I acquire a new setup.

That lump of meat looks superb. Tekabo I'd season this with your favourite spices, leave it in the fridge for at least 10 hours then slow cook it straight from the fridge with the KK temp around 90C- 100C until the meat comes 5C short of the internal temp you like, then crank up the heat and reverse sear. For me, final meat temp is around 50C. For my wife it's closer to 60C. If you like blue, and judging by your last sous vide cook, maybe your preferred final temp is about 45C. Not many people can handle blue. 50- 55C is our preferred compromise? It looks like there is enough marbling in this chunk to handle a long slow cook. The longer time in the KK will allow an even colour and texture distribution through a big chunk of meat and a smokey crust............ mmm, I can smell it! Good luck with the cook. I'm going to have to order my KK this week. This website is driving me crazy.

As you know I don't have the bolts but that sounds like a perfect solution.

Skip the seafood kebabs. Actually sounds like lots of fun and great eats.

Could have been much worse - along with the lobster, you could have gotten him used to Wagyu steaks!!

Thanks @MacKenzie. I am wondering if I need to drill a round hole at the bottom of each of the two vertical slots in the bracket to make it easy to slip the smoker off when done i.e. without needing to fully remove the bolts. Will see if others with similar configuration come up with a magic solution. If not, holes will be drilled.

Those wings look yummy Mac. My favourite too!

Thanks Syzygies, but I believe all of those parts were there in one form or another except, the eggs. I'll remember em the next time but, it all stayed together well. Summertime...live it, love it, kiss it,.. for it will soon be gone

See, it was "shake-n-bake," but I didn't help!

I've tried many of the classic heritage breeds - they are all excellent - NOT your other white meat! We have a local butcher shop that specializes in these breeds, along with higher quality beef and the owner raises the lambs. It doesn't get much better than that!

Looks like you did sort of a "Shake-n-Bake" on half of those wings, MacKenzie. What was the prep?

1 & 2 - just experiment with your setup for the types of smoking you want to do and gauge it from there, is my best advice. 3 - I've never tried it, so I have zero experience with using natural convection with the smoker. 4 - just use my regular Kevlar gloves to take it out and replace the plug. I usually dump out the pellets into an old terracotta planter and put back into the KK to snuff them out. 5 - see #4. Sounds like you're well on your way with this new toy!

Charles, that is stooopid good!

Yeah, it's pretty good, but the pork is better! There are more pigs in Iowa than people - by a large margin!

No! Most likely selling the 23, but keeping the 32. Enough for our needs and less to move.

Wings are my favorite, trade a boat for some wings

The problem is not leaving the lid open at high temps (that causes other issues with the grout in the lid) but closing and leaving it in the latch in the first position. This half-latched position destroys the gaskets because you then have hot air traveling over them.

No idle threat here. I promise @Pequod, if you buy a 42 I will make sure you get a goat to go with it.

I agree with Pequod, sell both and get the SBB42. Then in the future when you move again Dennis May have the SSBB52 in production lol