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Ribs were on the go yesterday Sent from my SM-T835 using Tapatalk

Ha! There's a problem with my spreadsheet-based incremental development approach to tuning recipes: So far, no matter where I start, I end up with the same standard recipe. I came back from Morocco two summers ago making their thick flat bread, kept tweaking it, and ended up right back where I was before the trip. These days, I'm working on sourdough rye / pumpernickel / mountain bread. I figure if I keep the rye at 50% this won't turn back into my standard recipe. What I do for unusual grains is have a "guest" slot in my standard recipe, 10% of some odd grain I have around. 10% never throws off the results, but we can taste it. 20%, even what's supposed to be another version of hard wheat, and the bread can act funny. At 10%, I do like emmer in the guest slot. As for sourdough ancestry, I'm somewhat of a heretic. I once took home some "California Gold Rush" sourdough starter from the founder of Shenandoah Vineyards (now long retired) and lost it. There's a lot of malarky out there on how one even gets a starter going. The truth is that unless something fairly awful wins fast, the culture is taken over by whatever rides in on one's starter flour. When one gets starter from someone, that culture is exactly like the aliens that shepherded life on this planet billions of years ago: It keeps the peace and watches over the nascent local culture until it can get established, then disappears without a trace. One might just as well use a bit of yeast and save lots of trouble. But wouldn't the yeast take over? If one bakes regularly, one's kitchen is permeated with yeast, like a French vineyard that ferments using whatever comes in on the grapes themselves. Yeast will always be a component of one's sourdough. The other components will coexist just fine. For other fermentation processes such as the hot sauce I make, I don't trust what's on the chiles. Of course, we have supply chains we don't understand; perhaps garden-grown chiles would be different. But there's a spectacular local pickle shop that relies only on the natural produce to get fermentation going; I love their products but I've reached the uncomfortable realization that they don't keep. Huh. I did lose my starter last year sometime, forgetting it a week too long in the fridge, and I tested my theories: Just add a half teaspoon of yeast to a flour/water mixture, and feed it each day as if it is starter. One actually doesn't need to wait more than a day to make bread with this culture, it just becomes more sourdough-like with time. That's exactly what happened with mine. On my recent Giusto's grain run, through miscommunication we ended up with a 50 lb sack of rye berries rather that 25 lbs. I've been using straight freshly ground rye to feed our starter. Wow. It adapted instantly. You could probably just stare cross-eyed at a straight rye starter mixture, and have it take off like gangbusters. Though after reading about ergot (a toxin common in the Middle Ages, where one believes one is hallucinating that one's limbs are falling off, except they actually are falling off), I'm happy having some yeast supervise the starter.

One could do that, and I love vegetables, too, but somehow I think showing up with a plate of smoked, grilled eggplant (yum!) would not have the same salutory effect.

Well folks, I don't know where you are, but here in Denver we are on pretty strict lock-down and self quarantine. My Fitness Center and my Tennis Club are closed for at least the next 60 (probably 90, maybe more) days. We are in self--imposed house arrest, rapidly discovering which liquor stores deliver and how to use Instacart. But you know, since you can't sit on the porch and have a glass of wine with your friends and neighbors, you still want to reach out and have some sense of communion and community. And you have to DO SOMETHING with your time, right? So, okay, today I made babyback ribs and sauce for all my neighbors up and down the streets: it gave me something to do between noon and 6PM, and I have a half-dozen or so very appreciative friends and neighbors. So I don't consider barbecue a solo sport or activity, and maybe in these trying times your friends and neighbors would appreciate reaching out with the gift of smoked meat and such. The before and after, shown below. Also my "mother" bbq sauce recipe- I never make this exactly the same way twice, but this is the base I start with. Johnny Harris BBQ sauce- Jim's version Feb 2007.doc

A beautiful day yesterday (looks like today is going to be as well - hurray!), so off to the grill. Straight up pasta puttanesca with grilled Italian sausages - main grate, direct, 325F, no wood chunks. No pic, but I ate one of the leftover snags for lunch today as a classic grinder - sautéed peppers and onions with provolone and grainy mustard.

My comment was of course tongue in cheek. I'm impressed at the commitment levels. Unfortunately and fortunately, we have a French bakery within 2 miles of our house. They import their flour from France and Italy. If you give the slightest indication that you have a comprehension of the French language, they will never speak English to you again. Like ever. So it does encourage a level of laziness on my part when it comes to trying to make my own bread. I'm still on my quest for the perfect chimichurri and peri-peri. I'm growing my own Peri Peri chillies which I got from Mozambique and this is the year that I will perfect it.

Fish night! King Salmon cold smoked with KK coffee chunks for 1 hr then indirect cook while preparing to sear tuna. Sides include sweet potatoes and stir fry cabbage.

Welcome aboard. I came from a Weber gas and a Weber Smokey Mountain. I had never cooked on any type of Pellet or Kamado grill. I just received my 32BB Thursday. Friday I was able to get my grill at a stable temperature pretty easy. There is plenty of knowledge in this forum. Don’t be afraid to ask for some help. I did and it help prepare me for my first cook.

Winds finally died down early evening and the sun came out last night - so grillin' time! I used the FoodSaver to force marinate some pork souvlaki for dinner. On the lower grate, direct over the basket splitter, a small chunk of peach tossed in, as it was going to be a short cook (about 20 minutes). Plated with some mint basmati, tzatziki, and a nice Greek salad. My last bottle of Bonny Doon rose. Randall Graham has sold the winery, so I don't know if I'm going to be able to get more? This was seriously good. Brought back memories of my trip to Crete a couple of years ago.

New to forum here. Previous Holland Grill (gas man) for 15-20 years and present Memphis Wood Fired griller/smoker. Considering going back to school after seeing these Komodos'. Anyone here make the change from a Memphis or other pellet-type unit? Thanks for any opinions up front and thanks for letting me join in!

Emmer isn’t hard to find, but haven’t baked with it. As for the rest...we’ll let @Syzygies go first...

I've been watching this thread with interest and feel that some of you might want to try Emmer Wheat and an ancient Egyptian recipe otherwise you're not trying hard enough. 😄 Like this guy:

You didn’t need much help to nail those first cooks on the KK bigshep. Welcome Braz. If you can cook on a kettle, the KK will be easy, and much more versatile. Sent from my iPhone using Tapatalk

Welcome aboard! Have never used a pellet grill, but if you can light a fire and you can cook, you can cook on a KK. The learning curve is shallow.

Sign of the times: I actually read the first sentence as "Thanks for the TP!" and wondered how I'd missed out on this!

What a great idea those ribs look delicious and I’m sure your neighbors are a happy group of people. If I did that in my neighborhood I’d have to grill mostly vegetables most of my neighbors are vegetarians lol

Isolation Pork Belly Bao bun cook last night. I always enjoy these so much, both the making of and the eating of. Sent from my iPhone using Tapatalk

Long time charcoal guy here (never owned a gas grill in my life and never will!) Closest that I've come to a pellet grill is I have a couple of friends who have them and they do turn out some nice food and are generally easy to use. However, you're going to quickly find, as others have said, that you're about to up your game with the KK. Just takes a few cooks to get the hang of setting the vents for different temperatures, as it is very repeatable. First rule of KK cooking - Don't chase the temperatures! For almost all cooks +/- 50F of cooking temperature from your "target" isn't going to make any noticeable difference in the final product. So, don't fret if you're off a bit and continually try and tweak the top vent to hit it exactly. As we homebrewers say, "Relax, have a homebrew." (which translates as - don't overthink this and make it complicated - it's not! Second rule of KK cooking - Go buy a bigger belt size! LOL!

Can’t recall if I’ve done naan, but definitely do pitas all the time. I use a baking steel for these.

I did not know about the first step oil procedure when I used the Boos cream on my side shelves. Read about it later, when I bought some for my Uncle who was making a nice wood bowl. I did rub in 3 applications of the "cream" until the wood stopped absorbing the coatings. I'm confident that the "cream" penetrated deep into wood....which I believe is the feature of using the oil first. I treated my shelves when the teak was new and it still had plenty of natural oil. @BARDSLJR may want to consider using the oil first, if he goes the Boos route.

I agree with that, nothing like a plate of ribs or a nice tri tip or a nice juicy steak. Now I’m making myself hungry for some meat guess I’ll go check the freezer. Everybody stay safe and happy grilling.

Welcome, you will find the KK amazingly easy to control and your cooks are going to taste better, I kid you not.

Braai I find it hard enough baking bread with modern ingredients. I can’t source any of that stuff Tekobo bakes with. Pequod seems to knock out loaves consistently. I’ll be stuffed if I know how. I’m trying again tonight. Have a theory that it’s too hot and humid here for dough- even 60% is hard to handle and it does very little for hours, then up to full rise and backs off within 30 minutes. Today’s dough has spent time in the fridge just as it starts to rise. Looking pretty good.... so far [emoji1696]. Sent from my iPhone using Tapatalk

Tekobo that looks tasty Sent from my iPhone using Tapatalk

I use mine all the time as a heat deflector. I wrap the tray in foil and add water to reduce the smoke from drippings that might otherwise burn off. Were the holes to stop warping or to diffuse rather than deflect the heat? I have had no problems with warping, even when the dish was placed directly on the bars of the fire basket. Anyway, have fun with your new to you toy.

@alimac23 - Like your Grainfather setup - sweet!! What were you brewing? I just kegged a Red IPA, about to keg an Irish Extra Stout this week, and I have a wheat wine aging for late summer/early fall. Should get me through the lockdown til May?

Jon B, you are lucky that you only have 3 daughters, one more and you wouldn't any of that awesome looking butt left for yourself.

@alimac, what an awesome loaf of bread and seeing those other cooks it shouldn't be surprising that your beautiful daughter will eat it all.

Thanks for the tip!!!! My 3 daughters and their families are all working from home and locked up tight. When they found out I was cooking the pork they put in their to-go orders. I delivered care packages last night. Last nights dinner and my lunch today is all that is left. 👍

Nice! We love pulled pork. A little tip: If we don’t eat it all, we use the Food Saver and shrink wrap it up to save for later. When you reheat it (either bring water to a boil and then back off the temp, place bag into water for 20 min or so, or use a Sous Vide) it tastes just like it did when it came off the grill. I actually used the Sous to reheat some baby back ribs last night. Sent from my iPhone using Tapatalk

@SSgt93 Your pork butt cook looked so fantastic.........I had to cook one. I tossed a 10 lb. one on the 16"TT yesterday. Turned out great!!!

Wow, some seriously impressive cooks there everyone! One positive out of the corona situation, everyone’s got time to slow down a bit, and the cooks just lately certainly reflect that! I’ve been in the garden a fair bit, busy brewing and baking bread, all things I love, but rarely have time to indulge all at the same time. Our daughter is 9.5 months old now too, and she’s seriously into her food, she amazes me every day, we’re so lucky to have a little girl that will eat literally anything (for now)! Here’s a few random shots of other bits I’ve been up to: Sent from my iPhone using Tapatalk

I ate a small piece and it had flavour for sure and yes, my fingers are yellow. I'll use it in my morning smoothie along with a whole concoction of fruits and veggies. :)

Time to put a ball and chain around your KK Tyrus. Mac that turmeric is suppose to have excellent health benefits. I’ve always found it lacked flavour- and turns everything yellow. Let me know your preferred method of consumption. Sent from my iPhone using Tapatalk

Six feet and NO closer: Alright...I’ll let you a tad closer as long as you don’t drool and wash your freakin’ hands! Sourdough with DOP San Marzano tomatoes and mozzarella di bufala. Mangia!

Started a ~20lb(pre-trim) brisket last night for dinner today. Kitchen sink rub, ~265-270f, did not wrap. Woke up later than planned and had overshot by a few degrees. Great results in any case. The KK overnight stability continues to impress. Cheers

I know it's crazy. My wife started in the spare bedroom and filled bags of clothes she didn't want, then to the porch where alot of plates and kitchen equipment was to be shipped out. Next she's in my closet thinning out things I've only had for 10-20 years...you know treasure, you can't find those clothes anymore, irreplaceable items. This virus is worse than a curse. Why don't she throw out the rake? Toney, make more beer!

Well, between retirement and corona lockdown, yeah, I got a lot of time on my hands now! Having to get creative on projects around the house to stay busy. Weather still hasn't turned yet here to be doing much yardwork. And, when it comes to "raking" leaves, that's what leaf blowers are for! Not a good day for it today though, seriously windy!

Ok. So decided to truly give a try to the splitter today with 3 NY strips. Usually I sear at high heat on the lower grate, take the steaks out, put the upper grate in and drop the temp a bit before putting the steaks back. Today I got the grill up to 475 with the splitter. Seared 3 NY strips on the hot side and then moved them indirect until cooked. Same great taste but easier to deal with than what I was doing previously. Only negative is space with the 21" would allow for only one more steak. A few pictures below.

I've had a turmeric plant growing in my living room window for more than a year now. It has started to look like it is succumbing to the virus so I harvested the entire crop. Cleanup.

Some fantastic meals and cooks lighting up the screen here, I couldn't pick a winner. The only conclusion I could come to was, "Y'all got way too much time on your hands." You could be raking leaves...........better yet, you could be raking my leaves.

WOW Mac!! That’s a different looking cook and your plated pic is making my mouth water, amazing

Ooops sorry I spelled your name wrong Basher my bad

Breakfast, poached egg on toasted homemade whole wheat bread with cream cheese and steamed spinach. In the pouch with the egg is black pepper, Urfa chili, red pepper slices and some chives. Served with winter green and a slice of bacon. Poached and plated. Sprinkle on the cheese.

Pork Loin Bruce. I like the of those pork buns Sent from my iPhone using Tapatalk

Bashed is that’s pork shoulder on the rotisserie? It looks delicious

Alimac those pork buns look yummy I love that photo of the steamer basket and cutting boards with all that yummy looking food on them!

Harder to get than TP! Let the hoarding begin! LOL!!

Friday night is usually steak night here. The rain held off, so here we go! T-bone and bacon-wrapped asparagus on the lower grate, direct, basket splitter, with coffee and mesquite chunks. Plated with a twice-baked spud and sautéed mushrooms. Nice red wine to go with it. Just because you're in lockdown, doesn't mean that you can't eat & drink well! Stay safe out there!

I could post pictures of the duck/andouille gumbo I am doing later this week, but I do not think it would be as impressive.....thank you, Lafayette, Louisiana.