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Last nights dinner and lunch for today. Ribs and Boston Butt. West Indies Pirates Gold marinade with Borsari coffee rub smoked with KK coffee wood.

Smoked ribs today. First cook in the new spot fir the KK. Turned out great. Moist and juicy. I had a moment today where I was putting my ribs on the KK and I looked around at all the work that had been done over the last few months and I took a deep breath and soaked it in and just for that moment everything felt good and right in the world and I was doing what I dreamed I’d be doing months ago....

Ready to rest Sent from my SM-T835 using Tapatalk

@MacKenzie first time I forgot about the crazy world we live in right now and just relaxed. That’s what I love about cooking

Two 40' Containers of Charcoal Scheduled!!! I have a container of CocoChar loaded last week, had to send it from a different port in Java to get around the freight issues but it looks like it worked.. A 40' container of Coffee Lump will load on the 7th.. 20' of 22 lb boxes and 20' of 44 lb polypropylene bags..

Got hold of a nice sized collar but .and injected it with a mixture of pinneapple juice ,apple sauce,brown sugar ,honey ,Dijon mustard and a dash of bourbon. then gave it some pecan.. On it goes cain't wait. Sent from my SM-T835 using Tapatalk

Bourbon sausages

Well, the rains finally came and the cooking out streak ended. 😪 But, all was not lost, Indian spiced fried shrimp, with homemade pesto & cream sauce on angel hair! While not grilled, it didn't suck!

Indeed. Sliced up and fried like bacon, with sous vide eggs on thick toast. btw - was watching Cooks Country last night and used their SV technique on the eggs = 167F for 12 mins, then 1 min in an ice water bath.

That’s what is all about Troble!

Has anyone heard when the coco will hit the U.S.? Looks like no details on the KK website either.

Gave it some sauce Sent from my SM-T835 using Tapatalk

HURRAY! The rain held off and I was able to get my country style pork rib cook in tonight - keeping that string alive! Indirect, 250F, smoker pot of hickory and apple wood chunks. Plated with overly roasted potatoes (not very good, as the herbs were burnt), but the hushpuppies were tasty! The rib was great, very juicy and a bit of a smoke ring. Honestly, this thing was almost a pound and I couldn't finish it. A nice chunk leftover for another meal!

All I can say, Troble, is where's mine?

I’ve been refreshing too much lately with the extra time at home. These 3 oils had minimal difference. The danish oil ended a fraction lighter. This was after 3 coats applied with steel wool. I’ll try some different application techniques. Interesting product. As the oiled absorbed the surface had a very smooth waxy feel. Water beaded and I’ve read this wax can take 28 days to set properly Sent from my iPhone using Tapatalk

Now all you need are hands on that clock, two pieces of chives should do it.

Pics of the waxed grill, pics of the virgin cook, pics, pics, and more pics!!!

Very nice setup looking forward to pics of your first cook have fun and stay safe.

Troble, what a great cook.

Very nice ribs and congratulations on your new outdoor area!

Welcome Eric, I look forward to seeing your restored photos... and cooks. Sent from my iPhone using Tapatalk

Thank you Jonj !! I am going to work on your suggestions this weekend- I really appreciate it!! Also going to attempt my first KK cook tomorrow, and hope to have some pics to share. Eric

Troble I see you have a smooth concrete finish. If you want hidden stoppers and you don’t want your KK to move much. Maybe a couple of large galvanised washers under your wheels will be enough to hold it in place...... and easy to move and re set the position if you want to. You would only need to to set 2 wheels. Sent from my iPhone using Tapatalk

Did you notice that marateus azureus has adopted the Stars and Stripes? Sent from my iPhone using Tapatalk

The people on this forum are awesome and they were a big reason why I felt comfortable jumping into the KK world with both feet.

Others will have their own opinions and procedures, but here is what I would do. First, wash the exterior with soap and water to get the surface dirt off, then dry. Second I would use Zep Fast 505 to clean the grease and stubborn dirt from the exterior. You can also use a Mr. Clean Magic Eraser with the Zep for the stubborn areas. Third, rinse and dry to remove excess Zep (or whatever your chosen cleaner is). Fourth, now the surface is clean, carefully check all the grout joints to be sure they are intact and regrout if needed. You can obtain grout from the KK website, if you didn’t get any from the original owner. Finallly, I use Meguiar’s Ultimate Quik Wax to give a final shine to the tiles and stainless steel. I should add, all the above have been recommended in various Forum threads over the years.

A little late, but here is a just finished shot of my St. Patrick's Day baby back ribs. Duck fat and dry rub plus hickory chunks. They came out quite tasty, although no plated or cut shots exist.

Thanks everyone. Being in lockdown just means more opportunity to cook, so you might as well make the most of it. Unfortunately my streak is probably going to end, as we're supposed to get rain late this afternoon into early evening and again tomorrow, so I'll be cooking indoors most likely. Bummed because I had picked up some nice country style pork ribs that I was looking forward to doing for dinner tonight. Guess they'll have to wait until the rains stop. 😪

IMG_0068.mov

Correct Mac, those multiple cooks look great tony. I think everyone is going into lock down while tony is coming out of hibernation. Sent from my iPhone using Tapatalk

Tony, you sure are on a cooking streak, a winning streak at that.

As the song goes, "Keep on rockin' in the free world!" The morning showers gave way to afternoon sun, so Game On for grilling dinner! Moroccan chicken with couscous. Chicken breasts rubbed with green Harissa and za'atar, direct, over cherry wood, 325F. Plated with couscous with green onions, parsley, roasted garlic and toasted pine nuts. Tahini sauce. Side spinach salad.

Last night's dinner was chicken adobo with fried rice. Chicken thighs with Badia Adobo seasoning, direct, apple wood chunk. Initially @ 325F, then flipped to skin side down and cranked up to 400F to get nice crispy skin. I think I nailed it! Plated with the fried rice, which I did in my paella pan and got a bit of nice crust. The sauce is coconut cream, tamari, sugar, rice vinegar, chicken stock and a LOT of garlic. I liked it!

@Basher it’s almost done. Put the fridge in and slap some paint in there and it’ll be done. I sincerely appreciate all your help on this and appreciate the insight you provided. Thank you very much.

I love it.

The KK has assumed its final resting spot. I took a picture of the view from my couch living room. The KK stands out and shines. Need to figure out a better way to anchor the wheels but I can’t wait for my first cook this Friday.....ribs

When will it be available Sent from my E6810 using Tapatalk

Seems as if you could have slid some half-size boxes underneath the pallets and gotten a few more in. 😉

@tony b yep I’m definitely doing herbs. Rosemary, thyme, basil for sure. Also going to do some form of tomatoes we eat a lot of cherries so that’s possible, maybe some red or yellow peppers. Outside that everything else is up in the air

My "garden" consists of pots on my deck (keeps the critters from snacking out). I typically grow tomatoes (cherry varieties do well in containers), chile peppers, and a variety of herbs - chives, basil, thyme, rosemary - occasionally, sage, mint, or tarragon - whatever you like to cook with.

Gotta love raised bed gardening.

Herb and vegetable boxes went in today....getting close....now have to decide what to plant

Bard I have been using danish oil on my timber. My KK remains new and does not need any, however, I have a hardwood deck table that is semi exposed and the danish oil made a remarkable difference. Danish oil is a combination of Tung oil, linseed oil, and citrus oil. I like it for a few reasons, 1. It can be applied with a rag and really easy to apply without messy clean ups. 2. It smells delightful, fresh and citrus like. 3. It can be touched up without needing to sand it back to a base. 4. It’s food grade. The product I have settled on is called Organoil Danish Oil. https://prep-productions.com/product-item/danish-oil/ There are other danish oils in the market. Give it a go and let us know how you find it. I just bought 4 litres more today for the Benchtops on my new ODK. Sent from my iPhone using Tapatalk

@Tyrus I have ordered a hand held I was just using what I had on hand at the time. @tony b I found the thermometer once I unpacked all the boxes this morning. I’m about 6 hours into cooking two 9lb bone in pork butts