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i used to make these for mountain bike trips up to Newcastle; finally tried it out on the KK a few weeks ago. Flank steak mince always wins in burgers! Reverse seared them - bloody good. Just picked up the warming grate for the 23 so will have to do these again soon

My wife came home and gave me a tube of something. Hey, Sweety what's this? You needed some underwear right? It comes in tubes??

Had to replenish my bacon, that is one thing I don't like to be without at breakfast time. Did a 3 hour cold smoke with cherry pellets, the cold smoker worked flawlessly for the entire smoke. Then when the KK was ready the pork belly can out of the fridge for a hot smoke. Oh my goodness the ODK smells wonderful as does my fridge and kitchen. Interesting how the 2 pieces came out so differently. They were one pork belly that I cut in half for easier handling. All sliced, packaged and in the freezer. All set for breakfasts for a while, 10 lbs of pork belly. While I was out smoking I notice those same flying insects that plugged my torch, have plugged my rotisserie hole. What next.

Try this... https://www.youtube.com/watch?v=OvfuAcjLGws&t=7s

Long time no post...... hot and fast beef ribs. 350 for 2 hours on smoke. 350 for 2 fours wrapped in paper. pulled at 195 IT when probed like soft butter.

Funny I just fixed my oven after 6 odd months had a power out that killed the clock on it with out the clock the oven does not operate but the grill does .where was I cooking .Ora and the Jr. Goes to show you don't need the oven but Dee wanted it fixed .cost me $200 rip off for the part lucky I saved on labour it was me lol Sent from my SM-T835 using Tapatalk

Oh it definitely does, just for the sinners and of course we never tell, we only offer a white lie. And you know those don't count

You must have an AC/DC motor, hah just kiddin,,,an Australian joke. Funny you mention that condition, while your making the adjustments the grill coals are firing up and your like one of the Three Stooges working like a mad man trying to get it off. Don't worry about it, it happens to best of us. Love lamb and that one looks exceptional. You inspired me to break mine out for tonite, will cook for me and the dogs since the wife left for Germany with her sister to cruise the Rhine. Just me and the dogs, my trusty KK and Monday night football...ain't so bad.

Sensational tekabo. The spit came together easy enough cos I’ve been watching everyone here do it for years. One little issue, through the cook the walls or the rod must have expanded. Despite setting the rod length right before loading up, there was not enough spring movement to take it off. I had to play with pliers to shorten the rod slightly while the lamb started dripping into the fire. It took about a minute to adjust. Glad it wasn’t any longer. Flavours were great, fluked the internal temp. Just a hint of smoke The lamb was Dorpa crossed with Meatmaster- both South African breeds that are becoming popular amongst farmers here. 8 months old and very tender. Lamb is definitely my favourite..... and there is plenty left over for sandwiches. Sent from my iPhone using Tapatalk

Aussie is coming to dinner. New to me recipe and I did like it and plan to make another batch tomorrow for the freezer. These are good warm or cold, nice to snack on. https://www.onceuponachef.com/recipes/balsamic-glazed-roasted-beets.html#tabbox Peeled beets- Baked and glaze is on, balsamic vinegar and maple syrup. I went back for seconds and normally I would not do that for warm beets but these were tasty.

As an emigrant from my home country and an immigrant here in the UK, I find that street food is one of the things I miss the most and love to eat when I get to go back to Nigeria. Cooking suya on my KK has been a dream cook for a while but I have been nervous about not getting it right. Thanks to you all pushing and encouraging and trying it out yourselves, I finally got around to making my own suya tonight. For the back story see this thread for the weirdest segue from marmite to Nigerian cooking: Today's cook started with the suya rub that my father, who is visiting from Lagos, brought over for me. It is from our family's favourite suya stand. Had to pay homage to my dad, here is his ever neat handwriting on bottle one of the four that he brought for me. Even though investigation by my mother revealed that the primary cut of meat used for suya is the hindquarter (sirloin, rump, top rump etc), one of my favourite cuts of beef is skirt and so I used that. Here it is all trimmed of membrane. I cut the meat thinly, parallel with the grain, and marinaded it in salt, dry rub and oil for a few hours. Here it is all skewered up. The first cook was at 225C for 8 mins in total. "Plated", with extra dry rub sprinkled on at the end of the cook. You would normally get a portion of this in newspaper with your choice of raw red onion and tomato. The second cook was better at 300C for 6 mins in total. The Husband was happy with the crunchy bits on the latter cook and my father, who had been out for a walk but made it back just in time for the second batch, declared it "better than the original". What more could I ask for? I know a number of you have your own suya cooks planned. That is awesome. I look forward to seeing how they turn out and what you think of our food.

mk1, delicious looking ribs and an awesome smoke ring.

Nice and meaty

Ha - worth a try; Satay burgers maybe! Mos burger do that I think. The sauce is a combo of mayo, home made bbq sauce and mustard; I try to make it sticky to hold stuff together and aid in the eating! Sent from my iPhone using Tapatalk

Never done a Flank Steak burger before. Looks tasty. What's that light brown sauce? Dare I ask - peanut butter burger?

I have to give that a go; one of the few cuts here that doesn’t require extending the mortgage

Received my 32BB and cooked some butterflied chicken.

Ollie coordinates dinner with smoker - what’s not to love!

That looks awesome - I’ll be doing that next Aussie day for sure

Never seen that before. But you guys down under get different motors than us folks here in the States. I swapped the direction of my motor a long time ago (there's instructions on how to do this here in the Forum), so the main part of the rod wouldn't unscrew. I've also tried to use LokTite on most of the connections so they don't come apart. Not sure what happened this time, but I'm going to apply some more LokTite to it, just make sure!

Seafood marinara with ckreefs linguine on it goes..gave it some puree. .yum.looking good.. And plated.. Sent from my SM-T835 using Tapatalk

Ribs turned out great .,plated. . Sent from my SM-T835 using Tapatalk

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.

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.

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

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

Why wait for Xmas - Hamburger Buns https://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe#reviews 170 to 227g lukewarm water* (I used 180g.) 28g butter, at room temperature 1 large egg · 418g Unbleached All-Purpose Flour 50g sugar 1 1/4 teaspoons salt 1 tablespoon instant yeast *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time. TOPPING 43g melted butter INSTRUCTIONS Mix and knead all the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough. Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk. Gently deflate the dough and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy. Brush the buns with about half of the melted butter. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust. Cool the buns on a rack. Yield: 8 large buns. (92g or 93g for 8 buns or 82g for 9 smaller buns.) · For slightly smaller buns, divide the dough into 12 pieces instead of 8. Bake the buns for 12 to 15 minutes, instead of 15 to 18 minutes. And how about "slider buns" — about 3" in diameter? Divide the dough into 24 pieces and bake for 12 to 15 minutes.

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.

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!

We should ask you Charles do you ever cook inside? Instead of listing the Outside Cook’s you should list all the cooks from inside I bet the inside list will be a lot shorter LOL

First post but not first cook. Have been learning by trial and lots of error over the past 3 weeks. First brisket - 3.5kg post fat trimming; simple salt and pepper rub with some thyme & rosemary; oak chunks; 225F for 12h; 1h rest; KK23 performed amazingly overnight as meat went in at 23h30. Not enough time to get through stall as I had to take out when guests arrived (181F internal). Nonetheless very satisfying. Next attempts will trial Texas crutch vs. 300-350F method I’ve seen on the Forum.