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Had to take a few days to eat through all the leftovers from last weekend. Tonight’s meal was marinated pork tenderloin, marinated two days using this recipe https://www.slapyodaddybbq.com/2016/04/sweet-pineapple-soy-grilled-pork-tenderloin/ beussel sprouts with red onion, garlic, prosciutto (didn’t have any bacon or pancetta) and Balsamic glaze along with air fryed Yukon gold otatoes tossed in sea salt, garlic, olive oil, black pepper, paprika and finished with Mexican cheese. Served with bottle of Justin cab

I recently adjusted my spring as the lid wasn’t opening quite the way it was when first delivered. I needed to slightly adjust it again today to get it right where I want it. I decided to lubricate the hinge and spray a little creeping lubricant into the hinge pivot point. I then opened and closed the lid a few times and I quickly realized that I added too much tension to the spring. It was opening faster and harder than I’d like, so I readjusted the spring and removed a little tension. The moral of the story is we should lubricate our hinges on occasion as part of our routine maintenance. My spray lubricant of choice is Boeshield T-9. It’s amazing stuff. If you haven’t used it before, give it a try. I’ve been using it for years on my 5th wheel in a multitude of places including hinge and latch mechanisms, etc. It worked wonders on Cronos’ hinge. 😊. It dissolves corrosion, displaces water, and leaves a thin, waterproof lubricating film. We’re making pizza tonight. I hope you all are enjoying your weekend!

Need to catch up on a couple of dinners. First, simple lemon-pepper chicken legs, direct, main grate, 350F, cherry wood. Plated with curry rice and sauteed zucchini and mushrooms. Last night was a Surf-n-Turf dinner. Found a piece of pichanha in the freezer, direct, lower grate, mesquite. Market finally started to get some fresh corn (likely from FL), roasted on the half grate. The Surf - pesto shrimp pasta. Chimichurri mushrooms for the steak. Side salad w/blue cheese to round it all out. For early in the season corn, it wasn't too bad.

I found out why the temperature confusing. On the web site it says 153 one place and 156 in another. The cookbook says 153F so for regular or small eggs that is what I'll use and for my largest eggs it will be 156F. My free range eggs are not graded, just put in the box. I get them from a friend. They have a smooth as silk mouth feel.

Welcome to the Obsession! You're going to fall head over heels in love with this grill once you start cooking on it. Pork butts are a slam dunk 1st cook - impossible to screw up. Plan B, do a whole spatchcocked chicken - again, almost impossible to screw up. Both cooks will amaze you on how well this elegant piece of yard art cooks!

When I received my KK my daughter said that's a Colossus, and so it stuck. I never think of the name so much when introducing it to an admirer but, it remains forever with it's christen name. I believe my KK may be related to yours after hearing your chosen names. Yah, I think I'll have Colossus send out out a signal next time he's smoked up to Cronos and Hestia your New Greek companions. And don't forget to wash em down down with a squirt of Windex like the they did in My Big Fat Greek Wedding, that'll cure everything. Enjoy

No, my dog Kipper is!

Must. Fight. Urge... To spend money on this! Mac, you’re not making it easy. 😊

Antonio, there are a number of factors to consider before you cook the brisket. For me it's fat content, how you trim that fat, the selection of meat, is it select, choice, prime or wagu and even how the meat appears or bends when choosing. That's only the beginning, and as Toney mentioned a cold piece will accept more smoke in time placed on the grill at a governed temp. You may even choose to wrap and add some beef broth or whatever flavor enhancers into your mix at 165 for a moister piece. It's all trial and error, I have found briskets with less fat coming out on the dry side and wished I may have chosen the other. An easy answer Antonio is find a way most comfortable to you and follow that branch, it will change and branch off into better results but, unfortunately that's the path we all follow. Good luck, one small step for man one giant leap for mankind.

Antonio if by “not good” it was bitter or creosote like in flavour, then this is a fire management issue. Maybe you didn’t get enough air flow to burn off the bad smoke. It happens if you get the fire hot, then close down your bottom vent. Get your charcoal well lit with the lower vent open 10mm plus third smallest circle. Open your top vent 2 full turns until your thermometer reads around 150f. Then wind you top vent back to about 1/8 to 1/4 turn from closed. Let the fire settle for 20 minutes before putting your food in. Play around with your top vent so you get familiar with the consistency of temperatures. Leave the bottom vent alone. I’ve muddled my way through creosote cooks and found my main mistake was trying to wind down temperatures using the bottom vent. It smothers the fire. Sent from my iPhone using Tapatalk

Cooked a brisket yesterday while I planted out the garden. Used some eucalyptus scrap from some house repairs for some smoke flavour. It was pretty good...... drinking, then got thinking, this house was built in 1913, so that wood was felled about 110 years ago! Sent from my iPhone using Tapatalk

A little cottage cheese, so easy, just add milk heat to 158F and lemon juice, wait 5 mins. and strain.

One of my favorite pieces, I listen to it often. The San Antonio Symphony did a glorious performance of it one night.

2 or 3. Water isn't necessary. The meat takes smoke to 140 degrees, you may add along the way to that point, nice brisket.

That's a job for a two KK owner!

Hello there I try to cook my second brisket my first the wood flavor is not good. please do you can help me the best way to cook a beutiful moist brisket with great smoke ring thanks

If you haven't figured it out yet, Wingman, one of our favorite pastimes on this Forum is coaxing others into spending money on new toys! It's part of the rationalization process for us after we've bought it!

Tonight's dinner - pork chop! Direct, main grate, 350F, peach wood. Rub was Cider Maple. Plated with roasted broccoli with Parmesan crisps, and a mushroom & pea risotto. A light rose from CostCo.

WOW!

Troble, gotta love that pork tenderloin.

That's it Tony, fresh corn, I'm moving in.

Smoke flavor is imparted by condensation on the meat. So, a cold piece of meat will condense more smoke vapor.

Alot of history and memories in the things we have that are silently replaced, keep the the things you need and treasure the ones you let go. I remember that kamado from the beginning, seems to me he's in the backyard living the life in retirement. The yards a comfort Basher, you did good.

YOLO is what I call my 32BB

CONGRATS AJR and welcome to the KK madness.

🤤

Thanks guys. I'll probably use the plywood the entire way. The pavers are pretty even, but I don't want to get started only to find the 600 lb beast wedged between two pavers. Thankfully it's pretty level from the front to the back, and no stairs or else I'd hire professionals. Any tips on what to cook first for an amateur BBQist? I grill one heck of a steak if I do say so myself, and plan to cook many on the new Ultimate, but never done low & slow real BBQ.

Congrats on the new KK! Standard method is 2 sheets of plywood, where the first overlaps the 2nd by an inch or so. Roll the KK off the packing crate using the include ramp onto the first sheet. Then roll it from the first sheet to the second, move the 1st sheet of plywood, rinse and repeat. Even easier with 3 sheets of plywood. If you have 4 burly friends, you can use 2 2x4's and the lifting straps that are attached to the legs of the KK. Slide the 2x4's into the loops, have the 4 guys lift and carry it to the final resting spot.

I've done soft boiled eggs, hard boiled eggs and now poached eggs in the vermicular, all three were the most delicate egg whites I've ever had. Here's the poached one today. 30 mins @156F. Burlap & Barrel Silk Chili and Zanzibar Black Pepper sprinkled on top. I goofed today when I double checked my temp. setting it was only 153F. Stay tuned because tomorrow the egg will be paoched at 156F. I think one could just do it the same way in sous vide, get the water to temp. then just set the egg in the water. I put it in the ramekin after it was cooked.

Had some plant arrive today. Here is a before photo That old kamado says it all Sent from my iPhone using Tapatalk

Kay. Actually, "The Kay" as grammatical cue that we're not talking about a person. This is common in many languages. Her nickname, in the rare event that something goes wrong, is "Oh Shuck!".

Bronze Behemoth

I rarely refer to my KK by her given name - Shahrazad. Captivating, mystical and you fall in love with her more with time.

That is a top drop. Beautiful winters evening here. About 12C That’s about 55f Sent from my iPhone using Tapatalk

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