Leaderboard

It was so good!

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

A couple of spatchcock chickens prepped with Thunderbird Wings Chicken Scratch. Sent from my iPhone using Tapatalk

Got some beef ribs on the go.looking good ... Sent from my SM-T835 using Tapatalk

Sous vide ribeye about to finish on coffee lump.

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.

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.

Received my 32BB and cooked some butterflied chicken.

Did some pork belly burnt ends today and Mac & Cheese. The pepper is from my garden and they are unbelievably hot, I've eaten raw jalapeno peppers before from the store, they don't even compare with the ones in my garden for heat. The cheese is a white cheddar that I smoked at the beginning of the summer. That is maple syrup and butter the burnt ends are sitting in. Plated.

I'm waiting for a Jessum router table that cost a fair fraction of what I paid for my KK. If the other end is closed, I can imagine a captive nut to help hold everything in place. Or, place an order at Ponoko to form fit the wrench, and fit that into a nice wood handle, with appropriate glue. In any case, making a few of these is clearly in my future.

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

It's much more convenient to use with a handle. Has anyone placed one on? Fit to form, a little longer and definitely easier to use. Maybe Dennis will make it an accessory

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.

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

Can’t really say as this was a new cut of meat for me. Just wanted to try the rotisserie out and the tri tip is what I was cooking.

I like the cook and will be doing beef tonight myself, nice clear pics but they give me a sensation of vertigo. lol

I'm eyeing the Focaccias and Sicilians. I already have one great sourdough focaccia recipe that I love, but haven't done Sicilian. That said, I'll be scaling the size to a 10x15x1 pan rather than the 12x17 he calls for -- just a tad huge for only 2 people.

To fix your loose tile, you will need to heat up the grill again and push it down as it cools to reattach it. Then put the grout on it after it cools.

Love the wooden handle idea .but have to thank syzygies for the idea .works a treat Sent from my SM-T835 using Tapatalk

Took a couple of reads and looking at the pictures but think I get it now. Unlike traditional Kamados where the firebox is stationary and you adjust by moving the food, this one has one cooking level and different fire grate positions. With one cooking level, putting the fire grate at the lowest level creates the most distance from the food. Doesn’t seem it would have as much control or be as versatile as a KK where you can use multiple positions during the same cook. Reverse sear would certainly be an interesting endeavor. Sent from my iPhone using Tapatalk

500F did a nice job on your pizza.

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.

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.

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

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.

I hope the burn in went well. The pizza looks awesome!

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

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

Yeah I wasn't pleased but it didn't touch even the plastic wrap so everything was good. We decided to build a ramp to get her up to the higher level and it worked well. Luckily it rolls well on the wheels I need to figure out the piece that screws into the cold smoker and the extra bracket that comes with the side tables but I have her in position and ready for burn in tomorrow. Will be doing pizza tomorrow night.

The 500* tests for Fogo Eucalyptus, Jealous Devil, and Komodo Kamado CoffeeChar have been posted at the bottom of post #3 in the original Guru thread. I wasn't impressed with the Eucalyptus lump. Both the Jealous Devil and the Komodo Kamado CoffeeChar lumps had pieces that were the perfect size for me. They both did a good job with the 500* test. I need my controller for something else this weekend so I won't be able to start the low-n-slow tests until next weekend.

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.

Jon B. I've bought several whole tenderloins at my butcher that generally weigh around the 8 lb area at a cost of a little over $100 or say $12.99/lb. As in Tekebo's link above describing them as long and tubular hits the mark and they are also tied with butchers string when presented. That could be a portion of one from the wider end closer to the tail end of the steer. The narrower end in the opposite direction offers the filet. I haven't visited Wegman's since my butcher provides a better than competitive price point and tenderloin is one meat I've found you really can't miss at.