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Hey All I thought there might be some appreciation for this and I took these pictures and the video with the KK community in mind. In June, we went to Cragside in Northumberland, the former home of Lord and Lady Armstrong which is now operated by the National Trust. Armstrong was a fascinating character - he was an engineer (albeit a whimsical and eccentric one) and industrialist. The house is beautiful but is also full of innovations and is the first home in the world to be powered by hydroelectricity. The kitchen had a lot of precursors to modern conveniences, albeit slightly primitive but they were early conceptions - a gas stove and dishwasher from what I recall. What particularly drew my attention was the hydraulic rotisserie. I've included a couple of iPhone images below to give context but the video shows the gears exposed in the floor along with the driveshaft in motion. While the National Trust keep the kitchen in service and bake Victorian cakes for the cafe once a week, the meats were plastic props hence the speed of rotation in the video. Anyway, I thought there would be some appreciation here for Victoria era KK style over engineering. Alex IMG_7342.MOV IMG_7346.MOV

So excited to join the KK Community! The Big Bad arrived Wednesday set up Saturday, brisket Sunday.

Yup, @Braai-Q is fully responsible for me going with Ox Grills and not Solus Grills which was The Husband's original choice. I am so pleased he intervened. We are still at least two weeks away from being able to use the grill with garden renovations only starting next week if we are lucky. Speaking of searing in the KK: I cooked baby octopus, pork tenderloin and lamb rump directly on birch charcoal from Oxford Charcoal. I really like this cooking method. Photo of the in-KK cook is not great but just look at the results.

Was running out of lump so 500 was tough to keep but turned out well all the same.

Looks a bit like the rotisserie I found at Biltmore in Asheville, NC

Just some ribs gave them some 321 rub then some Gunpowder then some more 321.on they go..Looking good..Ready.. Sliced..And plated . Sent from my SM-T835 using Tapatalk

Saw this on Instagram and grabbed it from Amazon Prime for less than $20. I've read the important parts and it's a good read if your goal is to make the Perfect Pan Pizza. He has some interesting dough ideas and techniques. He not only explains the how but also the why. Will be giving some of this a try next weekend.

Baharat Spiced Porter Road Chicken over coffee wood lump. Perfect fall meal.

Fire in the hole! Day two and couldn’t wait to try out the cold smoker. Had a pork loin marinating for 4 hours today. Using some mesquite pellets.

I don't want to sound judgemental but do they sound a little confused here with where to cook what? "Place the grate in the lowest position for a gentle heat, ideal for smoking “low-and-slow” barbeque," LOL

35 days into drying phase and 40 days from wet salting. Weight is down to 1.72kg's and funnily they smell sweet.

BLING.. That's a great looking KK. Mine arrives in Port tomorrow, very exciting

Kalamazoo are frightening price wise. I looked around for an Argentine Grill in the UK and everything was a bit crude and then I came across Ox Grills who were very happy to customise to my design. If I was paying what Kalamazoo are charging, I'd expect something of a transcendental experience.

Second cook down. Cleaned up some grout. I have one tile that moves when I push it. I did put more around it but it’s going to need a thicker coating that will end up higher than the titles. Thoughts? Hickory smoked pork loin was delicious.

Looks great Next time I’ll bring the wine !

First cook using the flat top Sausage, peppers and onions like we used to get at the Jersey shore. Did not get a pic of the sausages split lengthwise and finished. But, wow, what a time travel to flavor. Turned out great, had a roasted beet-goat cheese salad with it.

Tell me about it Tyrus, it’s taking forever! I started some eye fillet ends where the steak cuts thin out about 3 weeks after the sirloin and snuck an inch off the bottom yesterday. It was gooood, so tender and flavour was great. I used a slightly different method where I added all the spice mixes with the original wet brine, rinsed it after 5 days, tied and hung with no cheese cloth( hence it was too easy to pinch an inch). The spices had penetrated well and were very subtle. The meat was sweet, almost creamy texture. I can imagine how it will evolve over the next few weeks. Oh, and that’s sliver of freshish bay leaf on top for the eagle eyed- that’s you Tyrus. [emoji2956] Sent from my iPhone using Tapatalk

Welp. Just bought it on Kindle for $2.99. Looked at the table of contents and appreciated two things right away: 1) sourdough recipes, and 2) Not a single mention of “Chicago”.

Thank you sir. Didn’t notice that. I filled in a bunch this am but mostly on the damper top. I’ll keep looking.

There are definitely some funky recipes in the book but......... The way he mixes, proofs, and stretches the dough along with his reasoning behind that makes sense to me. For years I've been trying to recreate a pan pizza I used to get when I was a teenager. I've come close but haven't hit the mark yet. I hope this book gets me even closer.

Have seen that, but have found Reinhart’s books to be a bit hit and miss. Looking forward to your complete review...once you’ve cooked the entire book.

Those Vanderbilt's didn't lack for much, even had a bowling alley tucked in there.

All spic and span with a gloomy charm about it. I like it and incidentally have one of those long handle copper pot hanging in my He shed. All the modern conveniences of the day and a trailblazer for things yet to come. Would have liked to have tasted a dish or two that was prepared in there

I may have had something to do with that. 😁

Yes, the Noori seems to be a bit like the Arteflame, another curious sort of grill I’m not interested in owning.

Interesting, although Noori sport the Union Jack, it reads like english is their second language. The Kalamazoo Argentine grill is very sexy..... and expensive. Sent from my iPhone using Tapatalk

This is kind of interesting. Refractory cement, etc. https://www.noori.com.br/?lang=en

Had to look up what grill floss was Toney, looked like a 3/8 in. wrench for $16.99. lol I saw that wrench in the shed sitting in a draw some years ago and said one day I'm gonna put a handle on this and sit it by the KK. Well, I don't think I'll get an invite to "forged in fire" anytime soon but maybe, just maybe it might lead to a new line of custom wrenches like Bruce picked up on. This is what happens when you got time on your hands........and for my next invention,,,well, you'll just have to wait.

Nice looking handle Tyrus good for cleaning the gril grates and nice and comfortable next time you have to tighten a 3/8 nut lol.

Made some hamburger buns today and you just know I have to check them out for dinner. A KK burger is hidden under the cheese and other toppings. From my phone some bun pixs.

I remove the smoke tube (whatever it's called -- the one that leads into the KK) and inspect it after every use. Usually it has accumulated crud. When it does I disassemble the whole thing and soak in PBW overnight.

Doing the season run for the Argentine grilss Have to repeat fro the bars and flatop Having a Cuban and a beer while I watch it 1/2bag of lump Sorry for the glare, but facing West at this time of day It certainly kicks the heat

Today is National Lobster Day in the U.S., so for lunch we had sous vide lobster rolls with a whisper of mayo, some lemon juice, parsley, chives, and a lot of butter, along with a glass of Schramsberg sparkling wine and some Cape Cod chips. Yum!