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Tri tip with air fried veggies and a potato bake....... Sent from my SM-T835 using Tapatalk

Speaking of blue... The Husband and I were watching a food programme in France. I think it was one of Rick Stein's. We saw some lovely French tiling and decided that would be great for our BBQ area. We asked our tiler what he thought. He is in his seventies and has spent the last fifty years visiting France regularly. He showed us this pretty panel. And then he hauled out his treasure trove of reclaimed tiles. We fell in love with these ones. Everything has been measured up and the wall has been prepared so we are looking forward to a rhapsody in blue, coming to a chimney near us very soon.

A few photos from yesterday's cook...first time doing St Louis style ribs..... Pre-cook....slathered and dusted with Dizzy Pig Southern BBQ-style rub; halfway through cook (the smoker is maybe a little crowded with 9 racks) and then two pictures of the finished product. The rack Daneta and I kept for ourselves was smaller, thinner, and maybe on the outside and more exposed to direct heat: it was a bit dry and crispy in places. My neighbors all report that theirs was juicy, fall-off-the-bone and delicious. We kept another thicker one for ourselves that we will reheat tomorrow night, so more reports then. I would say the taste was pretty good: nice spice, nice smoke. Lastly, two photos of the finished product. I cooked this batch at 275-300 for three hours ( I was not trying for 300...I find I still fight temperature creep with my 32"KK and obviously still have much to learn about using the KK effectively), spritzing with a 50/50 cider vinegar/water mixture 3-4 times. Then as I wrapped them, spritzed again and a light slather of diluted (with water to thin it out) barbecue sauce. The sauce largely disappeared in the second phase of the cook, which lasted 2 1/2 hours. Next time I will probably try for 2 hours for the second phase and do something to keep the temps between 250-275. The wood used was 2/3rds apple, 1/3rd pecan. smoke flavor was good.

Tekobo these floor pavers are French limestone. And although they are close to white, they do not absorb stains- tested with bat poop, our worst night stainer. Hardwood shavings leach a stain that lasts about 1 week then it fades away. Archie( son) and Billie (dog) will hang around much longer. Sent from my iPhone using Tapatalk

Took some time today to prepare the cilantro crema sauce, sliced radishes and sliced pineapple to accompany my adobada tacos. These are crucial ingredients that provide the necessary acid, crunch and sweetness to complete the dish. Home run

Thanks @Troble! It’s on a truck right now East bound and down. Can’t wait. Pizza on a grill is something I have never done but is high on my list to start with the 32. My wife is gluten free so finding a good GF dough will be key but I see that as for sure something I’ll dive into. I’ve been working on my brisket game as well. I’m no Aaron Franklin by any means but I’m getting better with each run. Done 4 of those so far. Figured I’d cheat a bit and bring in the heavy artillery with the KK. Just finished up a little burger run tonight on my kamado, I still like this grill but the upgrade can’t get here soon enough!

Chicken drumsticks, salad from the garden, and first attempt at scorched rice. I only used 1 c rice maybe I should have used more, the flavour was there but not very much colour.

I thought I'd try a sourdough loaf in the Musui from the Vermicular. The edges are ground to make a super fit and I thought if the bread was baked in the Musui in the kitchen oven I might get a nice spring. Here it is-

If you have that amount of ribs on the grill and close the door the moisture inside your KK won't fall to the point and dry the meat. Look at your chicken, always moist coming off the grill, the same applies to your ribs especially on the KK. If you wanted to pop the lid to check for where your at and see moisture content, you may spritz....other than that if your riding a low and slow wrapping is a step unneeded. Keeping the temp at 225-40 will give you the ribs that bite off the bone vs fall off the bone. The lower the temp the longer the cook which coincides with the ability to adjust for tenderness and control of your cook.........giving you the result you want. Ribs for me do better at a lower temp over a longer period for best results, we all do things differently......it never hurts to wrap, it aids the process along. All depends what you see when you open the door.

All this KK Shopping Network peer pressure! Okay, I ordered the Modernist Cuisine steel yesterday: https://shop.bakingsteel.com/collections/steels/products/modernist-cuisine-special-edition I first made a template to be sure it fits the way I expected on the various grates.

San Diego ROCKS when it comes to craft beer. Been there twice for the National Homebrewers Conference, and FINGERS CROSSED, it's scheduled to come back there next year! Can't wait, seeing as how this year's conference in Nashville was cancelled because of the virus.

Yes, put the Musui in the oven when I turned it on to heat. Used the parchment to help control the drop into the casserole. The bottom of the bread was well cooked, good job there was a layer of paper under the bread. I'm not expecting to make many boules, rather have the loaf shape. Just wanted to try the Musui I thought it might keep more steam inside than a regular casserole. It is still cooling so I have not cut it yet.

Ben - congrats on the purchase you won’t regret it. I will tell you though that after cooking on my KK fir 3 months now I’m in love with my spit rotisserie, as well as the pizza stone. They allow you to do so much with the KK I also use the bed frame stoppers to hold my KK in place but it’s easy to roll it around if needed looking forward to your first few pics

Getting caught up on some more recent KK cooks. Have been out of commission for a while on post worthy cooks as it was tough getting high quality meats/ingredients at the peak of stay at home mandate. Bone-in Pork Shoulder Rotisserie Chicken Bacon Wrapped Strip Steak Small Brisket and just for fun, some recent chicken breast on the fire pit....

Contact me anytime if you’d like to come check it out

Took my leftover carne asada and grilled it on my KK. On Friday I cooked the carne asada on my griddle while my adobada was spinning on the KK. The carne asada today was far superior than what I cooked Friday. I cooked it over direct heat got it crispy and threw in a piece of mesquite wood for added flavor took the carne and used the crema sauce from yesterday to make more TACOS! Also re-used the adobada...

jonj, that was the first one I ordered from them, years ago.

I know I'll get in trouble Antonio but, taking a second look at your bird makes me think if you might have been a photographer for Playboy....just the way the background fades out and your subject remains sharp'. Gotta love that roto, it's hypnotic.

Like we tell folks when they get their KKs - just go out and buy a bigger size belt, because you're going to need it!!

Pictures, pictures and more pictures!!!

Did you preheat the Musui then lower in the loaf using the parchment paper? In my cast iron days flinging the loaf into a hot Dutch oven always felt like the wild card in the whole process. I also use my "aluminum disk" steam generator in our indoor oven. Comparing crusts with a Dutch oven always seemed to me to be apples & oranges, as in one can make great bread either way. I never did controlled experiments to articulate exactly what the difference is. Can you?

@Basher, love that pix.

I’m in San Diego. It’s on tap everywhere here but finding bottles is a bit more of a special treat

I'm gonna gain weight just looking at these pictures.

Well you get me multiple times a week with your multi component execution. But this is a good dish, my contribution to the KK community 😀

I have some 3x5 pics of the 2nd floor main and third floor bedroom loft unfortunately digital cameras were not around. Most house reno's at first turn out to be a monster hiding under the stairs however, you're in the traveling lane now and nothing ahead but, blue skies. Good luck

My daughter just got back from 3 months at the Dept of Defense National Fire Academy at Goodfellow AFB in San Angelo , Tx. She is now a certified firefighter and paramedic for DoD . We are all more than proud of her. She was the only women in a class of over 20 , as well as being the oldest at 33. Everyone else in class were you men in their late teens to early twenties fresh out of boot camp from one of the military branches. She did everything physically that they did with no short cuts , and always finished in the top half as well as top 5% in the class room work. There was over a 50% washout rate. So after 100 days of lousy meals she requested a special first night home dinner. Prime Tri-Tips with board sauce grilled on the KK 23" , New Mexico green chili cheese corn casserole , grilled asparagus and romaine lettuce , and finally homemade lemon and shortbread cookie ice cream . We've never seen her eat that much . Again we are all very proud of her , glad to have her home. Here is picture of her training ( she is in the front on the hose ) as well as some of the tri-tips with board sauce.

That al pastor is killing me right now! Seriously hungry!

I used this as my template recipe I was supposed to make a cilantro Mexican crema but I got too busy to do it and I forgot to cut up some pineapple chunks but overall the flavors were on point. If anybody is from an area that doesn’t have a plethora of Mexican food (this means you @Basher) this is the playbook to make amazing Mexican food. You can buy the peppers and achiote paste from amazon. You can get pork butt from your butcher. All you really need to do is find good small taco tortillas and you’re in business. This dish looks great but also is great for parties cause you only cut the outside. It took about 120 minutes to cook through an entire 8lb pork butt at 500 degrees. But man it’s good and I got tons of leftovers plus gave a plate to my parents and neighbors. side note I was also spraying it with pineapple juice prior to carving and closing the lid. I think that was a good move to assist the fresh outer layer in added carmelization side note I originally started out with the lower grate on thinking I could slide my cast iron past on top of it and use it to catch meat carvings....wrong....not enough room so I had to remove the lower grate and then used a foil tray directly over the coals to catch the meat carvings. This worked great and allowed the meat to crisp up and although there was a bit too many black pieces In the foil tray by the end if the night and I had to separate the meat from burnt residue it all worked out and the meat was crispy so I would definitely recommend using a foil tray to catch the meat and help provide indirect heat

Tijuana style pork adobada tacos with homemade carne asada & homemade guacamole

Definition of torture - this thread when you don't have your KK yet. I'm tempted to drive to California and haul it back on the top of my Accord. Probably not my smartest idea, but if you keep posting pictures like that, I'll have no choice even though it would end up looking something like this.

Congrats you are gonna love cooking on that beast great color choice

Both. My son is into cheese and I'd like to try smoking that as well as trying my hand at bacon and salmon. I like my brisket smoky and I was thinking I might be able to give steaks a little intense smoke before I do a sear. I obviously haven't played with it but I'm hoping you can control the quantity of smoke a little better with the gun vs tossing random chunks in the fire. Pellets are also plentiful and cheap fuel K

My 32 actually rolls much easier than my 23. My KK’s are also on the edge of the patio. I use these: https://smile.amazon.com/gp/product/B07215FC8N/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1

Congrats Ben. You’ve made an amazing choice in the BB32! I made the same choice, nearly two years ago now, and have loved every single minute of ownership. Make sure you book the day off, or chuck a sickie on delivery day. Take your time to uncrate the beast, the whole experience is absolutely amazing!!! Here’s some pics to get you excited, and a bit of what to expect. As good as these are, nothing will prepare your for seeing your grill in person!! Please please remember to take some good pics, I get immense pleasure looking back on my delivery day experience, and we all absolutely love seeing them on here too! Sent from my iPhone using Tapatalk

There's a tag inside each KK that would help figure this out. I bought my 23" well over a decade ago. I'm very proud of my serial number. Apparently there were only eight people before me.

Yesterday was the first cook on my ‘new to me’ KK. I wanted to try a long smoke, and choose a small pork butt as the subject. 4 lbs. On the 23 at 7am: About nine hours of smooth sailing at 235 to 250. After settling in, the Kk held temperature like no cooker I have used before. And then plated for the family: Served with naan, cucumber and yogurt sauce. My wife wanted to try a Mediterranean style dish. Wife made the naan dough and we cooked that on the KK just prior to serving. I’ve been smoking pork butts on Kamados for years, but never had this set it and forget it experience. Always had to chase temps- some kamados more forgiving than others. This would make me foil the meat at the stall just to get the cook finished. The KK allowed me to do the entire cook without foiling, and the result was fantastic. The fat was rendered thoroughly, and I don’t get that result when I need to wrap. A great first run!! Eric Sent from my iPhone using Tapatalk

Thank you, thank you, THANK YOU to @Tucker for these incredibly well made moving boxes for my KK’s! These are super sturdy and will definitely survive the move unless the movers severely manhandle them. Please consider these a community resource. I will gladly send to anyone who needs them for a move once I’m done with them in February. Just PM me or post here.