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We’ll being sort of locked up these days I decided to spend the day cooking. While the KK was not included in this cook I thought I would still share with the forum. I was speaking with my 90 year old Uncle and he shared with me a simple salsa recipe his mom used to make when he was a kid. Being the proud owner of a pig like Mocajete I decided to make the fresh Salsa like Grandma...Simply a roasted tomato, garlic, banana pepper, green onion, cilantro and salt. Next up was a kettle of home made pork with Mole tamales....probably about 100 of these and in the final pic a plated traditional Mexican fare.......Tamales, Frijoles y arroz!

Burger day today before tomorrow's snow/rain. Did a nice slow and low cook, about 275F until 160 IT. Cheese was previously smoked Cheddar. Dressed. Plated.

I received great news today. My 32BB has landed in Richmond, Va. terminal.

@Tyrus, I'll have half a chicken and a whole Guinness, please.

Success

A lazy Sunday afternoon on the other side of the world. Chuck roast with Eats Barbecue Rub and Chicken with Morrocan spice

Today I was at Tractor supply looking for some needed items and noticed this charcoal chimney on the shelf. What set this particular one apart from the standard chimney was it's trapped door to release the charcoal as opposed to pouring or turning the chimney to remove the hot coals. When using my offset I pour the lit coals into the fire box to establish a coal bed and simply add wood on top to hasten a nice fire. Everyone has their own way of starting the fire, using a mapp torch or some solid igniter firestarter to move the process along. Up to this point I haven't used the chimney method in the KK to start the fire because it's been clumsy and cumbersome and I lacked the space but seeing this trap door version I think I may take another look. Anything to cut some time off the preheat. Now it does take a little while to get a roaring chimney but I'm thinking once it's dropped into your basket that time will be considerably reduced. This method should only be considered by those who are comfortable holding a fire...although this trap door makes things simpler and safer.

Strung two fresh elk tenderloins together with twine and smoked it. Iron Skillet sear after and here are the medallions. Was fantastic.

Sourdough beer rye bread.

@Basher happy day. We poured concrete today!

I revamped my 15% home ground whole wheat bread recipe and this is the first loaf. Baked in my indoor oven. I did sift the ww flour and used the excess bran to sprinkle on top of the bread before baking. Did an overnight fermentation in a coldroom that was about 55F, then took the loaf upstairs to sit on the counter for about 1.5 hours during which time the oven came up to 450F.

Among so many other great photos, I liked the finished brisket on the grill with the KK logo underneath.

Dinner last night was a Cajun spiced porkchop with sides of mushroom risotto and crispy kale chips with rosemary & garlic focaccia. Grilled direct on the main @ 325F with an apple wood chunk.

Taken off grill and resting

Smoked and reverse seared Prime Beef Tenderloin. Smoked to 127, pulled and wrapped in butcher paper. Smoker temp back to 650 and 90 seconds per side.

Very cool chimney.. that being said, unless you are grilling at high temps, most people light too much charcoal using them for low and slow.

It's sacrilege, I know, but I think of my KK as an awesome chimney starter. I light coals for other uses in the KK and then either lift out the hot coals individually (binchotan) or lift out the whole fire basket to dump hot hot hot briquettes and/or charcoal into the Argentinian barbecue. Super efficient and no need to buy yet another fire making tool.

Projects are moving along nicely! Thanks for the pictures.

What would be perfect is if the chimney diameter just fits over the handles on the charcoal basket.

Bat...it's what's for dinner Bat...NOT the other white meat Where's the bat!

I have spent the last few months practising bread making in the KK. Thank you to all who have gone before for all your guidance. This post is a chance to document what I have learned and to ask others to share their journeys too. First, taking inspiration from @Pequod's KK as a steam oven post and @Syzygies' updates, here is all the kit set up in my KK, See here if you want to learn more: I heat soak the KK and contents for at least an hour before introducing the shaped loaf and, very quickly afterwards, some chunks of ice onto the aluminium disc below. Before I did it I was really worried about how to introduce the ice and anticipated a big, dangerous whoosh of steam. It is more gentle than that and, once the ice is in, I shut the lid quickly to get this: 492D96A9-6CE0-476E-A2A3-A0114D77ADF5.mov It is too cold to stand outside checking how long the steam lasts. Will do that one day. My ambition was to test the difference between a loaf cooked without steam: and one cooked with: The one cooked with steam is prettier. I do not have the right vocabulary to describe the bread, yet, but we found the crust on the steam cooked loaf more pliable. I cannot for the life of me remember which loaf was which in the next picture. I think the steamed one is on the left. More experimenting to do and I am looking forward to making baguettes soon.

Gorgeous burger, MacKenzie! And Hey Look, Aussie - no beets!!!

I can only dream of making loaves that look as good as @Pequod's and @mackenzie's. Beautiful crumb, blistering and all round goodness. Bravo!

@Basher happy day. We poured concrete today!

Indeed. I'd have it on my opening computer screen, that's until the kids complain.

A wooden deck only adds to the excitement Mac however, taking the necessary precautions by having some water around, stationing the chimney as it comes to life on the bottom grate of your KK and putting on some nice kevlar gloves minimize all that worry. Besides all you have to do is squeeze the handle and it drops out from the bottom, all self contained.

@Tyrus 100% agree. I can’t wait to eat the leftovers today

Just so long as you don't have a wooden deck.

There is plenty on our bats Jon. Sent from my iPhone using Tapatalk

I like mine with raisins and sprinkles and of course some butter

Can't wait to see the uncrating pics!

I'd eat that in a heartbeat! Inspiring me to break out my molcajete.

Success, that's an understatement.

Gorgeous dinner, PVPAUL.

What he said.

Wow Tony that’s is making my mouth water! That plated shot is beautiful.

I thought that was only Ozzie!

That's more like my minimum order when I buy a half or whole animal. These hoarders are amateurs, that is all I can say! And NO, I do not want a power shortage round here! Will have to rely on The Husband's hoard of about X hundred bottles of wine to keep us going. Uh. Maybe not so bad after all.

After 11 hours here what the brisket looks like so far

Lazy Sunday afternoon roast leg of lamb boned out. Sent from my iPhone using Tapatalk

Pizza night.

Friday dinner on the KK -fire in the middle and sides on the sides -yum. Ready for the weekend, but the Georgia spring pollen effect is in full swing - the blue pebbles are going to be yellow/green by the end of next week.

Alright...I'll just leave this right here, but with a NSFW warning:

Same to you, Tony. I know it's true because I just saw my first chipmunk of the year.

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Good luck with that. Your best bet is to ride out in the country. Those little stores out in the middle of nowhere are still stocked. I guess they haven't herd the news about a new virus going around.

I plan to go shopping tomorrow. Will be curious to see what the shelves look like, as it's been a week since my last shopping trip?

I hope this happens everywhere the old sick and fragile are the ones that need things most let's start to act like human beings and consider others that may not be as well of then you . Sent from my SM-T835 using Tapatalk

Baked these this morning. These are 70% hydration, Using KA bread flour and KA whole wheat. My starter and leaven are both 100% whole wheat. Fermented over night in the fridge, approx. 18hrs. Baked in the oven using a clay baker. The first loaf looks nice, good oven spring, the crumb is denser than I would like and a little on the gummy side. The flavor is great, nice mild tang. The second loaf has not been cut into yet. The oven spring is good, blew out at the slash. Not sure what the cause of that is, should I slash deeper? Pequod, breadwerx, great info. Kook on KKers steve