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Grilled some chicken breasts rubbed with Chicken Sh*t indirect and finished direct with oak wood. Used that for my strawberry summer salad w/Parmesan & candied walnuts. Also used the chicken to make the kids grilled chicken, black beans, yellow corn and quinoa this evening I busted out my side burner to make my favorite Peruvian dish in my cast iron wok.....Lomo Saltado. It consists of sautéed meat (usually sirloin ) in soy sauce, set on fire with pisco and sautéed I a mixture of red wine vinegar, aji amarillo, cumin, salt, pepper, tomatoes, red onions, Garlic, soy sauce, chicken stock, cilantro and French fries. Served with white rice. It’s all about the “jugito” if you don’t end up licking the sauce off the plate you did something wrong. I literally installed this power burner in my island specifically so I could cook this dish and use it as a gateway for my kids Peruvian cuisine/heritage....

I've become enamored with this recipe for Taiwanese Street Corn from Milk Street, with a couple of "enhancements" by me. Basics are to grill the corn in the husk (my SOP) and then shuck and slather on the sauce, turning and basting to get a nice caramelization. Basic sauce is Oyster sauce, Worcestershire sauce, Gochujang, rice vinegar, cilantro and sesame oil. I kicked it up with some fish sauce and the star ingredient - Szechuan pepper oil. Staggered cooks - used the half grate for the veggies and lower grate for the steaks and red onion. A grilled Cesar salad with grilled romaine and red onion, a side of asparagus, the corn and crusty bread. Everything direct at 350F, with mesquite wood chunks. Steak is just sirloin with coffee/ancho rub and Gunpowder. Half of the grilled onion went into the salad, the other half into the sautéed mushrooms. Plated with the nice Pinot Noir from the pot roast dinner the other night.

Couple of top Loins tied & Spun on the 23” , Olive oil and bit of dry seasoning , cooked lid down at 550f for an hour, plenty of smoke ! opened lid to flame and finished for 30mins with a sprinkle of Sea Salt to help get that crackling going [emoji39] . Carved and served with some fluffy white buns & some delicious sage stuffing . Yum .... Sent from my iPhone using Tapatalk Pro

Burger time at this diner. I put all sorts of things in these burgers, a few leftover olives, black garlic, minced onion, white and black pepper, garlic powder, paprika, chili, powdered mustard, ketchup and salt. Pickled some sweet onions in cider vinegar, with maple syrup and salt. Melted some smoked cheese over the burger and loaded the bun with lettuce fresh from the garden, relish, bbq sauce, mayo, ketchup and mustard. That's my story and I'm sticking with it.

Updated now that I am back to 2 kk and a santa Maria grill

Going for a loooooooong brisket cook today. All seasoned up and been on for 2 hours so far. Love how stable temps are for cooks like this. The old vision made me do quite a bit of babysitting to get the outcome I wanted. Couple early pics, more to come later this afternoon.

I’ve got to stop looking at this thread while I’m away from home.

Sorry, thought I was posting to this topic earlier. Brisket is coming along well and Ole Heavy has been stuck on 225 all day, so nice to have that stability. I was going to wrap in butcher paper but decided to leave it as is for now because the internal temp is tracking well for dinner tonight. Few more hours to go!

Thanks Mac they don’t eat it. It’s too spicy for them. Aji Amarillo is a very spicy Peruvian pepper. I’ve given my oldest a taste when I made a less spicy version and she loved it but my wife and I like the heat so this dish is for parents

Wow, that looks fantastic! great job.

Nice burger! Look Aussie, no beets!!!

Oh that was me. Just came, haven't tried it yet. Looks similar to KK extruded, but I'm expecting a different flavor profile, probably more pronounced. And I build a door-sized shelf into the back of my rear shed just to hold Dennis charcoal, including KK extruded. I have every generation including the first draft that pleased me more than Dennis, and various generations of Sacramento POSK extruded. I'm a hoarder. Cannabis dealers took great care of me in college, because they would come by during a drought. "Oh, you still have that!?" Well, not after they left. So I won't need to spend $$ on actual binchotan, as much as I miss Japan and admire the stuff.

Updated photo

Just got a 19” lil’ isla...have had a lot of fun cooking on it! looking forward to meeting you all and hearing more about the KK universe. I will post some photos soon. Cooked my first brisket ever. Also had success with baking beer bread. It takes a while, maybe 2-3 hours +, to get to higher temperatures. Not sure if this is normal or if I’m doing something wrong. Cheers! - Kyle

Hey all! Back on the forum, have been away for some time. I have to say this is a fantastic pie tonight! Best on the KK so far. Envoyé de mon iPhone en utilisant Tapatalk

Troble, that DOES look goood. I hope "The Girls" loved it.

What a feast, Tony.

I can relate Syz. I still have a couple of boxes left of the original RJ cocochar. It was good stuff - even Naked Whiz liked it. I also have Dennis' first attempts at it, too. Pretty good, but he wasn't happy with it (is he ever??) I just keep stacking the newer stuff on top of the old boxes and never seem to get down to them? Unlike you, I NEVER had anyone coming round to repurchase my stash!

Yes, and you can get your pizza up nice and high too.

Welcome to the Obsession and thanks for sharing your pictures. Your adventure is just getting started - have fun!!

I see Solo is replacing the Old Yukon with a new Yukon only 27 inches in diameter now.

Yum Sent from my SM-G965F using Tapatalk

Thanks for the tips and warm welcome! i have only used Royal Oak lump and BGE lump so far. Both have had a lot of small pieces. Will look for a better lump. And try the coconut KK charcoal! Here are a few pics of the new KK

All y'all are killing me with these cooks! Almost embarrassed to post mine from last night, but here goes! Trader Joe's Cabernet Rosemary Pot Roast, indirect, 275F w/Guru, smoker pot with post oak, mesquite and coffee wood chunks. Corn and crusty bread from the local food Coop. Pulled the roast at 185F (target was 195F, but it was running way behind schedule for dinner.) Plated with sous vide mashed Yukons and mushroom gravy. Lovely Pinot Noir.

Here are the beef ribs cut up. Very tasty. 2 lamb cutlets left over Troble, not even 1 meal. 4 adults, 5 kids. Funny night. My 14yo daughters first boy friend- self discovered in a big city. Turns out his mother and my wife have been friends from school. So we all caught up for a feed and a few bevies. Sent from my iPhone using Tapatalk

Her is the cook I’ve pulled the lamb off earlier. Here is the lamb. It smells soooooo good. Use a dry curry rub on one rack, cumin, chillie and paprika rub on the other rack. The beef back ribs have been marinating in soy sauce, molasses and a bbq rub- Lanes. Finished lamb Finished ribs Sent from my iPhone using Tapatalk

Great looking pizza Mac and Troble. I’ll have beef back ribs and also lamb racks on tonight. Going to stretch the KK real estate to its limits Sent from my iPhone using Tapatalk

Had my mother and sister in law over. Sister in law is now vegan so made a vegan cheese vegetarian pizza. Mother in law was super impressed with the Hawaiian

I saw some 00 flour for the first time in a local store so I bought a bag. Decide to give this recipe a try https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough It was a real pleasure to stretch this dough out. It is definitely different than my usual dough, more chewy and tasted just fine. I need to use it with my usual loaded toppings to see how I like it. I had two dough balls and they were in the fridge for almost 48 hours. Just out of the fridge about 30 mins. This is a phone shot. Stretched to make a 12 inch pizza. This also is a phone shot. Baked on the KK at 550F for about 5-6 mins. Crust.

Dinner of grilled boneless chicken breasts, a nice slab of red onion, and a tasty hard roll. Direct, 325F, cherry wood. Plated with pineapple salsa and a nice tomato & cucumber salad with feta cheese. Pleasant Italian white table wine. Beautiful evening on the deck.

Updated: Grill Shack population grows by 50% 23" Dark Nebula joins the family !

normstar, I trust you are open to hearing a woman's point of view, I put the steak on the grill at 250-275F and just let it be until the internal temp. was 125F. Take it off the grill, cover and open the vents and when I have a good set of lump in flames the steak would go back on the grill to sear for perhaps a minute then flip to do the other side. When doing steak on the grill I like mine to be reasonably cooked. I'm not into rare. Now if doing the steak by sous vide I'd have the bath set at 132F and it would come out cooked but it would look very red:) I do my burgers the same way but I'd cook them on the grill until the internal temp was about 150F not the usual 160 or so because normally I'd grind my own beef so hopefully missing all the bacteria contamination associated with ground meats from the store. It certainly takes longer to cook this way but I'm not is a rush, just want to enjoy the results. That's my 2 cents..

That has to be a sales gimmick? If they cancelled the 30” due to dents, that’s a packaging problem, not a size issue. Now they have sold out of 30”, BUT, you can still get one if you place an order. This doesn’t seem straight to me. Sent from my iPhone using Tapatalk