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KK made the works! Shorts Ribs

It is rhubarb season so thought I'd give a try at rhubarb galette. I need to practice a little but the flavour was great. The vanilla ice cream I had made it earlier this week so that was a nice addition to dessert. I can tell you this, I am going back for seconds.

Argh.. a larger Table Top.. This one is already difficult enough to move around the factory during production! BTW I'm in the process of making teak removable counter fillers.. something like the left side here.. This is only a photoshop-ed mockup. The idea is to fill the square hole in counters.

And here we are about halfway, at 3.5 hours and 170 degrees, on our way to 203*.

Left over Reyes filet into a Thai beef salad. Sent from my iPhone using Tapatalk

Well, got to say. It worked. After a while I could see the smoke again. It must have been the piece of wood it was on. Either way, super consistent temperature as everyone knows. Honestly, the easiest Smoker to use. such a good brisket. Photos below.

First cook - Baby Back Ribs!

Pizza night

More grilled chicken thighs last night. Classic poultry rub with green and pink peppercorns, direct, main grate, 325F initially, 375F finish. Apple wood chunks. Plated with homemade pesto pasta, crusty bread, nice salad - on the deck again. Wine is a Chardonnay & Viognier blend.

First things first: Dennis, look away from this post for awhile. No cooked meat and no KK action until I finally get through these hellishly complicated recipes from Heston. His perfect burger is a 1:1:2 mix of chuck, brisket and aged short rib. I have started my journey with 4kg of short rib meat cut off the bone. It had been dry aging for 31 days and needed a good strong knife to get through it. Given the meat next to the bone is often the tastiest, I worked away to scrape the meat out from between and on top of the short rib bones It broke my heart to cut up a brisket but this is what 2kg of chopped brisket looks like Twice through a 3mm grinder plate with the brisket and short rib meat. I know, that looks fatty and not at all appetising. The next stage is to cool the mince. Separately I have 4kg of chuck, cubed and salted, sitting in the fridge for six hours. I doubled the amount of chuck in the recipe because I was worried about the fattiness of the brisket and short rib. All three meats will be put through an 8mm grinder plate later today and there is an interesting technique that I am looking forward to trying. I will be back with pix later. In parallel I am using the rest of the short ribs to make his perfect chilli. The ribs on a long horn cow are massive so I had to quadruple the quantity of brine in his recipe. Beautiful short ribs Sitting in brine in the Kong cooler for the next 12 hours. Off to do something other than cooking for a while...

Like @Troble, Saturday night is turning in to pizza night with the kids. 😊

Awww yes! KK food envy. Today I think I'd like to go with Troble's chicken schwarma and Mac's rhubarb gallete. Yummy! Instead I will have to settle for leftovers from last night's cook. This baked ham was originally smoked in the KK many months ago and then frozen. Soaked, then simmered and then glazed with sugar, rum, English mustard and baked in the KK. Turned out nice with boiled potatoes and a very old fashioned but tasty parsley sauce (no pix, in my tummy!).

First two photos- meat at start, after trimming some of the hard fat off; and same cuts, seasoned with coarse salt and pepper. More to come.

Those pizzas look fantastic. I’m intimidated by making dough but will probably try pizza tomorrow. 3 hours in. Climbed to 250-275.

So far so good. The interesting thing about the burger recipe is the fact that you need to get the strands of minced meat aligned. That means you don't mince the meat and then mix it up. Instead you lay it out in strands and then roll up in cling film to maintain the orientation of the strands. The idea is that this gives a more open texture to your burger. This is what ours looked like when we laid it out as it came out of the mincer. I ended up following the recipe with 2kg chuck added in to the minced 2kg brisket and 4kg short rib meat. With an 8mm hole grinder plate, you end up with some chuck meat to chew within the matrix of meat and fat from the brisket and the short rib. We then rolled each batch of mince up to get something that looks more like a meatloaf than a burger. All three rolls are sitting the the dry ager to cool before getting sliced into individual patties. The rest of Heston's recipe sees you making your own burger buns, ketchup and cheese slices. That will take the rest of the week! In the meantime I think I will buy some burger buns and will try out my first Heston burgers tomorrow. The chilli recipe has been a bit of a headache. Heston specifies a list of chilli powders that are not available to buy in the UK. I was straining to be faithful to the recipe and even contemplated ordering a load of spices from the US. Then I reminded myself of what someone said recently. Recipes are a source of great waste. You buy a bunch of things to cook a particular recipe and then never use them again. And here I was, looking to buy this very specific list of chilli powders and get them shipped from the US. Err....no. I will go round my local shops to see what they have tomorrow and will raid my cupboards for the rest. All good fun. And all because I decided to give my Heston "perfect" recipe books a try rather than give them away. I hope I don't regret that decision.

This is my 22 TT. It might be best to take off the top first. We used a pallet jack to lift it to the appropriate height and then moved it back and forth to get it to the right position. Best of luck. I just wish Dennis made a bigger TT since I like the aesthetics of a TT.

@AJR you cooking on that bad boy today? Cmon fire something up! Your KK looks great. Tons to start enjoying that bad boy. If you need any help getting set up hit me up I’ll be around all day

Pork Marbella, chive blossoms, they are delicious, fingerling potatoes and greens from the garden.

Never let it be said that one man can't move a 23 Ultimate...alone...in flip flops...in 110 degrees. Probably not the smartest thing I've ever done, but it worked. And it's incredible.

Hey guys, Long time board reader, long time drooler over all things KK. I've been reading this forum for five years now, pining away for the time I would be able to have a KK of my own after having one of the best meals ever cooked by a friend on his 23 Ultimate. Just pulled the trigger on a 23 Ultimate in Cobalt Blue. Wanted the 32, but couldn't justify the price difference to the boss. Maybe after she's had a few meals on it, I'll be in the market for a 32. Thanks to everyone for already answering 99% of the questions I would have asked had they not been answered in the forum already. And thanks to Dennis for answering the other 1%. Now the interminable wait for it to ship to AZ from California. Adam

Break those shiny grates in!!!

I use it. Load it with root vegetables and 1/2 inch of water with a few herbs and spices under your roti cooks and low n slow. The veges rock and with watered cooks it’s an easy clean. I’ve tried this once with an oil base under a roti cook and it was too hot. Over did the veges. As expected, the engineering of this double pan is excellent and unique. Sent from my iPhone using Tapatalk

That looks like it has settled in the double latched position AJR- that’s where you want it for cooks. Keep an eye that no smoke is leaking out around the lid. No problem if there is, plenty here have adjusted their lids. Sent from my iPhone using Tapatalk

@basher that is helpful to know. I think that even if I don't choose to go for this particular mix of cuts in future, the idea of laying out the strands and rolling them up like this could be a keeper. The proof will be in the eating!

Cool. Thanks for the videos, and putting my mind at ease. Maybe just loosened it up from the high heat yesterday.

Interesting Tekobo. I have read that the biggest error in making patties is most people knead the mince and ingredient together into a tight patty. The article suggested to treat the mince very delicately to leave small air pockets throughout the patty. These pockets steam cook the mince and hold moisture and tasty fats leaving a very juicy burger. It looks like your method has this similarity. Sent from my iPhone using Tapatalk

Hey there @PaulW. I would definitely get the smoke generator and the rotisserie. They will expand your options considerably. I don't have a second basket and this brings me to an important point - storage. You really need somewhere to store all the extra grates and other kit when not in use. If you don't have other arrangements I would consider buying a cabinet from Dennis. I have not seen the need for a spare basket and you will need it less when you get your second KK and can have one in one configuration and the other in another.

That looks perfect my friend. 😊. If the latch is freely hanging when the lid is open, it should catch the first position and not compress the gasket. The second push position slightly compresses the gasket and locks it down. I think it looks good to go. IMG_0122.MOV IMG_0121.MOV

You will want the warming grate for 2-level 2 zone cooking, and as the name suggests, warming. 😊 The teak tables are incredibly well built. I did a bonehead move and very slightly split one of the wood planks a quarter inch. I had a woodworking buddy of mine secure and shim the wood for a couple of days. Looks good as new, but I had to order a replacement despite Dennis’ encouragement not to. My OCD couldn’t handle knowing it was there. If I could go back I’d have ordered the smoke generator for both of my KKs, but I too built one of @Syzygies smoke pots and it works amazingly well. He stated his wife won’t let him smoke food without it, and I have to agree with that wholeheartedly. Also, I did not follow the advice of many forum members and neglected to purchase a second basket. Big mistake. It’s a PITA moving the coal aside when reducing the basket, and it’d be nice to have different types of coal in each basket. I could use one basket with coco char for low and slow cooks, and the basket with the splitter for 2-zone and searing. Good luck with your purchase. Dennis makes it easy and painless. Just try to be patient awaiting it’s arrival... That’s easier said than done!

Thanks for those tips. I just spent a while reading posts about the Syz's dutch oven. What a great concept. I still may go with the smoker attachment as I'll probably play with some smoked fish. I'm generally not a rotisserie guy but if I just heat the rear of the KK with he firebox splitter, it might produce some amazing results. (I'm thinking rotisserie duck) There will be a big learning curve from the Primo. This forum is chock full of so much great info, I could spend days and days sifting through stuff. Man-O-Man, this is gonna be a long 3 months!!

Definitely get the 2nd basket to go with the splitter. It makes swapping out a breeze. Consider the pizza stone and rotisserie option. Make a Syz's dutch oven smoker pot, unless you think that you're going to cold smoke some foods (cheese, fish), then the smoker attachment is a must. Load up the shipping pallet with as much cocochar and coffee wood chunks & charcoal as will fit.

roast a whole chicken. spatchcock it. season it with your favorite rub for chicken. direct heat on upper grate @ 350F. skin side up to start with. after 30 minutes, flip it over, bump the temp up to 400F to crisp up the skin, another 15 minutes. You'll be blown away.

Beautiful job Basher. I really like your moms tiles and how your incorporating them into your space your backyard is spectacular. The fire pit, the limestone, the tiles, the lighting, the countertop.... it’s just beautiful man. It’s been a pleasure watching you do this and thank you for sharing your brainpower with me on mine BTW your KK really pops with the color contrast of the stones and the placement. It looks really great. Cheers to you sir!

This is going to be very interesting to taste. Looking forward to the cook and the reviews. Great use for the cooler, that came in handy.

Thanks. I absolutely love the cobalt. Deciding between the pebble and square tile versions. As far as accessories, I’ll definitely need the basket splitter, and maybe a second basket. I’m used to only lighting half a firebox in my Primo and I typically reverse sear my steaks and cook a bunch of things indirect. I’ll need to get a feel for how 2 zone cooking will work in this beast. Wondering about using the warming grate to cook indirect. I’ll also grab the lower grate as well for sous vide sears as well as drip pan holder for low and slows. Debating the hot/cold smoke generator vs just tossing some wood chunks on the coals vs some type of wood basket/foil pouch for low and slows. I’ll probably also go with the teak table - it’s gorgeous and functional and can be the center for my outdoor kitchen. Sent from my iPhone using Tapatalk

Tony, so nice to be eating outside especially with a dinner as nice as that one.

TelTru is in Rochester, New York and was shut down by the governor. I bought everything on Amazon and a few online grill stores and still ran out. I have 100 on order but will still be few weeks they say. These are the least offensive ones I could easily buy scores of. Of course I’ll send out the proper TelTru when I get them.

Definitely taking the day off to enjoy the delivery and setup. Gotta figure out my first cook that evening, probably something easy so I can get the feel of the new rig.

Nice shawarma cook! I did chicken thighs last night, too. Lemon Pepper on the main @ 375F, with cherry wood. Grilled asparagus. Plated with Basil rice (plucked a couple of leaves off my new plants). Sauce for the chicken was capers, lemon zest/juice, garlic and EVOO. It was a nice evening, so dinner was outside in the gazebo.

83 degree weather calls for Mediterranean food. Chicken schwarma with Mediterranean salad and homemade Tadziki first time I attempted this I cooked the chicken at 350 and I was only able to get bone in chicken thighs, so I did a mixture of bone in thighs and breasts which wasn’t ideal today I did boneless skinless chicken thighs and I also cooked it at 475-500 like I did my adobada/al pastor and I shaved the outside every 15-20 minutes avd jet the carvings fall into an aluminum tray below to crisp up. results are in and the high heat/foil tray crisping method was far, far superior to my initial attempt at this dish. Will be utilizing this method going forward

Finally finished. Only 9 months after Dennis delivered h KK. Just a few minor finishes. Sent from my iPhone using Tapatalk

Yes Mac they will go on the fire pit seating ends. I’ve put an order in for another 8. They have far greater meaning, look personalised, and It also helps supplement her pension. Sent from my iPhone using Tapatalk

I use mine as a heat deflector under the main grate when doing a pizza that is on the upper grate, it allows the topping to cook more without burning the bottom crust and I also use it to collect the drippings when roasting a chicken.

Here‘a another video from the other side. There’s kind of a double motion the second time, but the second latch is a heck of a lot easier than it was yesterday. That expected? Just doesn’t seem as tight as it did. IMG_4785.MOV

Can't wait to see the finish of this one!!

Great start.

Thanks Dennis, that would be terrific. We live in a crazy world right now, so it's understandable.

23 Ultimate. Come on by...but you bring the Steaks.

No harm, no foul, in my book! I'm about as non-PC as it gets! I, too, think Blazing Saddles is an awesome movie.

Hello Jonj, I think I need to clarify my comment regarding “Midwestern” folks preferring “FOTB” ribs. About 7 years ago I attended a local BBQ and brew outing in which they had about 6 to 10 BBQ folks providing their BBQ. This included a “Vote” (pretty unofficial) on which BBQ place was the favorite. Afterwards I was talking with the outfit that won and confirmed with them that they “steam” their ribs prior to smoking / grilling. Based on this and other friends likes etc I somewhat formulated this opinion. I understand this is “stereotyping” and probably not really accurate and probably not politically correct (however I don’t always like to be politically correct.....like I love the movie Blazing Saddles!) I apologize too all you folks out here from the Midwest that prefer their ribs competition style!!! Cheers, Paul