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Gotta love the Jr .gave them some dizzy..on they go..looking good ..and also ready .. Sent from my SM-T835 using Tapatalk

So you may be familiar with my husband @Wingman505 you may also know we just bought a 32” big bad! You may have also read that he planned to bug me until I agreed to a 23” too... well, it happened much faster than we all would have anticipated 😱 Just got off the phone with Dennis and everything (super nice and great to talk to him, by the way!)... So on to my question - what is an actual award for being the coolest, most understanding, most unpretentious, super smart, and wicked funny wife? A gold star and copious amounts of appreciation ain’t gonna cut this one folks! Suggestions for cool crap for me... and go! 🤣

Found it...........................

I think the Steven Raichlen smoked chickens we had last night helped soften the blow of the purchase. Also I recently purchased a zephyr blue HD Street Glide Special and have been doing $500-$1000 in modifications to it every month. I told her no modifications for a while to offset the cost. The grill took precedence for me. Back to the smoked chickens... A-friggin-mazing. The best chicken we ever had was Sous Vide and seared in ghee. Our spatchcock chickens were unbelievable. @Christinelynn cut off pieces of breast meat and I'd hold it up in my hands and squeeze it and juices would literally drip out of the meat. We spoke to Dennis about it last night while discussing our new grill purchase. He's pretty proud of how chicken comes out of his grills. I think those chickens helped convince Christine we need to cook on these things primarily.

Hey there @Christinelynn, it is always great to talk to Dennis. When you get to that stage, you know good stuff is about to happen. I am the wrong wife to advise on this dilemma though. I talked about KKs for so long that my husband finally gave up his Argentinian bbq and bought me two KKs. I bought him a new Argentinian bbq in return last year. Although Sinbad the cat knows it was really so I could learn to play with fire. That said, @Wingman505's transition to two KKs was super fast and you definitely deserve a reward! You have already won the Best First Post Ever award. A very warm welcome to our world.

I've been catching up on everyone's cooks. Drooltastic. It is 06:43 here and I now have a hankering for meat and red wine. A good start to an excellent day methinks. Will exercise first to justify it. I have been sorting through cookbooks to reduce my collection and picked up one of Heston Blumenthal's "perfection" books. He devotes quite a few pages to the perfect burger. His perfect burger minces chuck, aged short rib and brisket. I was planning on trying it out before I saw Tyrus' post. Now there is NO way I am mincing my brisket. Yum.

Outdoor lights were installed today. Construction is officially done. Still have to install patio lighting and outdoor furniture but close to done and functional celebrated with some vino and took my iPhone out for a spin. Got some cool shots

Today I made the decision. I will own a KK32BB. Within a year. I've been a happy Primo XL owner for about 4 years now. Love the versatility of ceramics but always wanted more. The wife and I are planning a major renovation of our garage and "back yard". Quotes bc w live in the urban hell know as Jersey City and what we consider outdoor space is laughable to most. That said, "it's gonna be freakin' goarjus" (a little NJ lingo there) ESPECIALLY w my blue ceramic sculpture that doubles as a cooker - I haven't decided between Terra Blue light, Terra Blue dark, or Cobalt. I can't WAIT to cook suckling pig and picanha on the rotisserie, make two pizzas at a time, and two briskets too. Welp, see you around.

@Christinelynn not a jewelry person. She wears fake costume stuff besides her wedding ring. She wears that stuff despite my best efforts to purchase her new, real stuff. I'm pretty lucky in that respect. I have to beg her to spend money on herself. Our marriage roles are clearly reversed. I'm the spender that has to be kept in check, and she's the responsible money manager.

Morning mist photos. I think you’ll all appreciate the hidden storage behind the island, small but important feature

I think the trick here is to find a balance. This shouldn’t be a one and done. But rather, an opportunity for the slow drip that lasts a lifetime. Would you rather have $10,000 today, or a penny a day with compound interest? Start small. “Hey Wingman, remember those two KK’s? Howsabout cooking me...[insert favorite food item here] with a nice bottle of wine?” Wingman eagerly complies. Being Wingman, he thinks you’re singing his tune. Soon it becomes, “Hey Wingman, remember those two KK’s? Howsabout I remodel [pick your favorite room in the house]?” Again, Wingman complies. After all, he gets some benefit from this as well. He’s also only half paying attention because his brisket hit the stall and he’s freaking out about where to buy pink butcher paper. Keep working it another year or so. “Hey Wingman, remember those two KK’s? There’s this really cool $5M cottage in Malibu. Comes with a Lamborghini.” By now, Wingman doesn’t even realize what’s happened. He nods up and down, drool dripping from his chin. That’s from the tri tip sandwich he’s finally mastered. This is called gaslighting. Look around. It works.

Too late! Sous vide pork belly, seared on KK with air fried sweet potato and mushrooms and not a pretend breakfast egg in sight. The Husband doesn't like fatty belly so I had this all to myself. I added fermented hot sauce that I made last year on @tony b's advice. I didn't like it when I first made it but, six months later, it is tasting really good. I was going to get rid of the two "perfection" books of his that I have, but that burger recipe made me think twice. I do have two go to Heston recipes. This one for oxtail and kidney pudding is so good that I make it once a year, over two days, and invite a select group of friends to a totally decadent dinner. https://www.sbs.com.au/food/recipes/heston-blumenthals-oxtail-and-kidney-pudding I have made this very slow roast in the IDK a few times and once in the KK. It is good and relatively simple. https://www.theguardian.com/lifeandstyle/2011/dec/14/slow-roasted-rib-of-beef-with-bone-marrow-sauce-recipe

More on the "Men cook with fire" gender stereotype: I used to have a beach house share on Kismet, Fire Island. Each town is known for its excesses, and one can question my motives for needing to reveal the town. Cherry Grove had the best partying, and all were welcome as long as they weren't too insecure in clutching an opposite-sex partner's hand. Passion consumes everything on Fire Island. The best club alas burned down. This story is about fire. One Fall night I found myself alone in the house with a prominent motivational speaker; she traveled too much to make it out to the house much, but was finally free. A strong personality would be understating the situation. It was cold, we needed a fire. I assumed a bit too much control, setting the fire. It wasn't that I didn't believe women could light a fire as well as me. I didn't believe anyone could light a fire as well as me. Rather than protesting directly, she proceeded to describe the importance of fire in pottery. How in Japanese lore, a potter struggled for years to replicate a glaze desired by the emperor. He finally gave up, and threw himself into the fire. Oxygen restriction is now recognized as an important technique in developing glazes. As the story goes, the pots he died for came out exactly as he sought. Huh. I guess women do understand something about fire. I relayed this story to a Chinese scholar. She promptly corrected me that the original legend was from China. Of course.

"Men cook with fire" gender stereotypes aside, women are a key presence here on this forum. The partner debate can go either way. I had to work on Laurie to get our first off-brand "Richard" K, which fell apart. Dekes can work. I had Laurie believing that I wanted to build a wood-fired pizza oven in the middle of our lawn. After a few years of kamado outdoor cooking, it was Laurie's idea to upgrade to a KK. We were both thrilled to speak with Dennis. I projected bonding with a kindred spirit who exemplifies OCD as a life force, a positive expression of the species. What else could explain the beauty of a KK? What did Laurie project? Um, err, um, let's just say Dennis has a gift best left unexplored. I was so happy to get the KK, I just watched Laurie's reaction with amusement.

There are times when I actually have to avoid this forum because it makes me think about inappropriate meals at odd times. Usually when I can't do anything about them. There was the 11:30pm brisket the other day which is your 6.43am burger of this morning. The problem I have with Heston is that I think he sometimes does things because it's expected, not because it needs it and I've tried a few of his 'set a day aside to cook this' recipes and come out the other side thinking that it wasn't really worth the effort. While I'm the first to embrace a complicated recipe, there is also joy in something simple. Have an egg with your burger which will make it breakfast and have your cranberry juice in a wine glass. Then seamlessly transition around lunch to red wine. 😄

BAM!

Wow. I really enjoyed reading the Anson Mills article. Tangentially, the article reminded me that I really miss Italy. The Husband and I would laugh about the fact that a meal wasn't a meal for an Italian unless they had eaten some bread and would wonder how so many of them stayed so elegantly slim. And now I realise how much I miss breaking bread with my Italian friends. We have stayed in touch through the crisis by the magic of Whatsapp. In the words of Vera Lynn, "We'll meet again, don't know where, don't know when, but I know we'll meet again, some sunny day". No war here thank goodness, just a virulent virus. Stay safe!

I admire the effort @tekobo. It's a bit like how my day started. Checking the forum as a break from the relentlessly 'new normal' and decided that maybe today was the day to 'fatten the curve'. I thought I'd do a classic French scrambled eggs on sourdough toast. Browsed the thread. Then felt like pizza at 7.30am. Made the dough then realised we were short on toppings. Other than Wild Garlic. Essentials trip to the shop later and selection of ham, salamis and other oddments acquired. Currently waiting for the KK to reach temperature......

Who has the oldest Komodo Kamado? I think Dennis L. has the oldest KK

Interestingly, you can eat Nettles raw (I actually went down a rabbit hole on this to satisfy my own curiosity). The trick is forcefully picking the leaves (tightly compressing the hairs), then folding the top of the leaves over the underside where the hairs are and then eating as a parcel. I suspect technique is something you learn quickly. Lots of health benefits and Nettle soup made well is excellent. I took a look at the video and cut the timecode in at the point. It's Garlic Mustard or Jack by the Hedge - I do know it. I don't think it tastes that much of garlic (compared to wild garlic), far more akin to the mustard flavour of rocket which is what threw me off the scent. There is some more information on it at Wild Foods UK if you're interested.

@tekobo thank you very much. Yes I am happy and I’m not going to lie it’s been a paradise being able to take my kids in the pool at the end of day to reward good behavior and then to be able to go out there at night and completely relax. It sucked for the first month of this quarantine when the girls couldn’t go outside because our yard was under construction but now I’m very fortunate I will most certainly show daylight pictures and progress of plants. The pineapple guavasa are alreday starting to flower and look super cool. I still have to plant my vegetable gardens and install the citrus and passion fruit. I also have to install music. I feel like I post too many pictures already as a newbie so I try to update big milestones. There a few more to go still till we’re done we’re in the process of picking furniture and getting ready to order Edison bulbs and candles for the patio/bbq island. I still have to install the passion fruit and orange and lime trees. But I also still have to get a new roof, install roof integrated solar, install 3 Tesla powerwalls, install 2 EV.chargers tent my house for termites, I then plant my citrus trees and passion fruit, plant my vegetable boxes. Then I will be done. ETA end of June. Major renovation

You must be so happy with the results @Troble. Loving the lighting! I also love the glimpses of all those plants. It would be great to see them in the daylight and to follow their progress as they fill out. Awesome.

We like to tell folks that they've never really had a decent roasted chicken until they've had one cooked on the KK. There's just something magical that happens inside this grill to a nice whole bird! And, the upside is, it's practically impossible to mess one up! ckreef actually tried to overcook and dry out a chicken, as an experiment. He almost couldn't do it!

True, the JD does spark less than the Fogo, which is like the 4th of July!

Reminds me of a beer experiment that I did with the POSK back in the day. A smoke infused Czech Pils. I named the beer Bong Water! Took 4th place in the club competition with it.

...and if you try sometime, you just might find, you get what you need.

Gorgeous, what a fabulous yard and ODK. Lots to look at and to roam around. Beautiful.

@Christinelynn I suggest at least a years supply of your favorite meals cooked on the KK's by Wingman. He can practice this skills and you will be the beneficiary!!!

Awesome Troble. I looked back at your original post and photos and see how far your family home has come. There must be so much satisfaction out of creating what you have out of long term family home. I’m definitely getting creative enjoyment out of our Reno and look forward to relaxing around the finished fire, kitchen and letting the KK run free without smoke blowing into the house. Sent from my iPhone using Tapatalk

Syz I do enjoy reading your posts. Keep then coming, not sure I have a response to your story, however, they do keep me amused. Thank you. Especially your words, something about managing the French, dough, like managing smoke... and breasts. Not sure what they had to do with the story but man, This made me laugh out loud. [emoji122] Sent from my iPhone using Tapatalk

Jc I went with the brown pebble. Arrived about 9 months ago. Dennis was was quicker with his delivery than I was with my renovation. To be fair, my Reno has kept growing. Sent from my iPhone using Tapatalk

Still got the bong?

Oh is that Steve Sando swinging the hammer? I still reckon that’s Bruce Pearson. Sent from my iPhone using Tapatalk

It is not how I recall that one... @Wingman505 is batting .333 🤣

"The Girls" made me do this pizza cook, eh Troble. I did two identical pizzas and some days are stones and some days are diamonds. This was a diamond of a day. 10 inch pizza shell. Starting to dress them up. Dressed. Baked. Served.

It’s a rainy day in the 757. I decided to toss 8 porterhouses on YOLO the Dragon. Porterhouse Pork Chops today.

I have a good electric power washer, that I bought for maintaining an IPE deck. It revolutionizes BBQ grate cleanup. There's a bit of setup and teardown, but I'm outside puttering, I don't even notice. What I don't like is getting my hands greasy while scrubbing haphazardly at nooks and crannies, to poor effect. The power washer gets it done, better than I ever could by hand. We gave away our rotisserie long ago because it wasn't worth the cleanup. I'd consider one now.

+2. PBW is magic. Like hydroxychloroquine, except it works.

+1 on PBW.

You need to get some Powdered Brewers Wash (PBW). Check you local homebrewing supply shop or go online. Mix up some in warm water and soak the basket in it overnight. All the gunk will just rinse off or with just a wipe with a damp sponge - easy, peasy! I was going to post the pic of the job it does on the basket, but I can't seem to upload them - multiple tries. Just trust me (others on the Forum will corroborate) it works! But, the stuff isn't cheap.

You mean this guy?

All I can say is WOW!

A good start. Also do poached eggs using the SV. This one is a bit trickier, as it's not forgiving at all on the cooking time. I'm talking down to the quarter minute! 167F bath, eggs straight from the fridge, 11.25 minutes, then immediately into an ice bath for 1 minute. Perfectly set white (the liquidy part will cling to the shell, so you only get the "good part" of the white) and a yolk that's just runny. Go to 12 mins if you want to set the yolk more to a jelly like consistency. Play with the time until you get them exactly how you like them.

Bought my 23 OTB 10 years ago. Still cooking with all the original equipment. Unit 610, Levi Blue, cranking out great food for friends and family. Kook on fellow KK'ers Steve

When I Photoshop, I try to Photoshop with a wink. I guess I've stared at too many cold war photos with a shadow going the wrong way. Laurie thinks my Photoshop was too subtle. I very nearly bought one of the first Dennis KKs. I didn't understand the very interesting lineage, and misread them as copies. One can actually listen to Manfred Mann's Mighty Quinn. Dylan's original is wretched. Nevertheless, I think of the original as single malt scotch, the copy as Dewars. Boy did I get this wrong, but I made this right later.

I think I remember older KKs used a square rod to transition and newer ones use hex.

Welcome to the two KK club!

Olive and gold 23”/32” combo is tough to beat, but not very original. 😜

Better to have it and not need it. Then to need it and not have it.