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Move over Troble, mini chicken schawarma on the Konoro. Plated with Fried Rice.

I made a dish that I haven’t had in ages, this evening. Bun Thit Nuong with a Nuoc Cham sauce. It’s basically thinly sliced pork belly, marinated in a whole host of lovely ingredients, then cooked hot and fast on the KK. You then plate it up as in the pics below, on a big bed of vermicelli noodles. It’s so simple but so tasty! Sent from my iPhone using Tapatalk

After summers on the Aeolian Islands and Pantelleria, I've developed a lifelong love of capers. We're cooking for ourselves and our foodie neighbors (while they remodel their kitchen) and I used the last of our capers in the stellar swordfish recipe from My Calabria. Crisis. Worse, one of our two favorite sources (Les Moulins Mahjoub) had become impossible to find in 500g jars. I found exactly one US source, Four Star Seafood in San Francisco. They'll deliver out to us $100 minimum for $5 flat fee. So I added a box of frozen shrimp as part of my order. CAPERS IN SALT #4/7 – 2.2 LBS - Buon Italia Wild Mountain Capers - (100g.)/ (500g.) - Four Star Seafood Gulf Shrimp U10 - Head On - 4 lb box - Four Star Seafood I've been asking everywhere after shrimp heads for stock. They apparently just throw them overboard or something. A four pound box, at half the price I'd pay for similar shrimp at Berkeley Bowl, is half shrimp, half heads. The heads fit nicely in the Vermicular with a liter of chicken stock, half a liter of water to cover. Cook 200 F for 45 minutes; any fish stock can over-extract. Then compost the heads; your worms will love you. This will either go into a Catalan Fideua or a gumbo.

We have a ridiculous number of plastic vacuum bags because they are very cheap to buy in industrial quantities. I use them to store food for longer in the fridge or to pack spices or nuts. I assuage my guilt about plastic by putting the food into oversize bags and vacuum sealing. Each time I take some out of the bag, I cut the top off, take what I need and then reseal along a new cut line. Believe it or not, it helps to keep carrots fresh and non-wangy for ages.

Good looking stock Syzygies. I remember you saying that rye bran(?) made your leaven go mad. Been meaning to tell you that it works wonders for a hot compost heap too. Wingman, you do know that Mac is not of the male persuasion? We claim her as one of ours. Thank you.

I'd eat that, too!! Did some Thai red curry chicken last night. Marinated boneless chicken breasts with Tabasco Garlic Marinade & Penzey's Bangkok spice rub. Direct, main grate, cherry wood chunks. Chopped up the chicken and finished it off in a classic red curry - coconut, peanut butter, red curry paste and basil. Topped with crushed peanuts, more basil and some scallions. Served on coconut rice.

I'd eat all of that!

Good god, ma’am. 😊 You can take the man out of the military, but not the military out of the man.

@Tekobo, thanks.

I do the same as you Tekobo, pack large quantities in bag, then cut the seal off, take out what I want and reseal.

Thanks Mack, it’s one of those old favourites that slipped off the radar for a while, it’s firmly back on there now! If anyone would like to try it, this is the recipe I use: https://www.hungryhuy.com/bun-thit-nuong-recipe-vietnamese-grilled-bbq-pork-with-rice-vermicelli-vegetables/ Sent from my iPhone using Tapatalk

Agree with everything that's been said, especially on the saving charcoal by shutting it down after a quick cook. One thing that I plan to do when I light it up to do a few steaks or burgers - I'll throw on a couple of chicken breasts/thighs or pork chops for other meals later in the week. I cooked some ribs, and at the end I cranked up the KK, and put on a couple of steaks, it worked great to finish the ribs and cook the steaks at the same time.

Adding to the comments already posted regarding use and fuel. We use our two KK's each week. I load them up w/ charcoal (lump or extruded) and by doing small cooks (chicken, dogs, burgers, salmon, etc) on either cooker I can make one load of charcoal last upwards of 5-6 cooks.

Hello, all. (Heyas, Ceramic Chef!) I have admired KKs for as long as I’ve known about them. I’m now in a position where, if everything goes according to plan, I can get one. Right now, I use a LBGE and a Weber Performer; the BGE handles all the low and slow, the Weber does all the grilling. It’s a nice pair, each doing what each does best. The KK (I’m looking at a 21”, there’s just the two of us and no big groups) would have to replace BOTH units. So what I’m asking: Who fires up their KK for a single hot dog, or burger? Is that a thing? I’ll typically drop a dozen or so briquets in the corner of the Weber for that kind of cook. Easy in, easy out, no project. Just a simple grilling. Because 75% of the time, that’s what I’m doing outside. That, maybe a couple steaks, maybe a few chicken thighs. I’ll do a brisket once a year, a butt once or twice a year, ribs maybe half a dozen times a year. I got no illusions about needing a KK. I don’t need one. I want one. I can justify it if it replaces both the other cookers, and it will create more space on the deck, giving up two cookers and tables. I was looking at a 19” tabletop, but once you add in the stand, you’re within a couple hundred of the 21”. I figure in for a pound, etc.

I purchased a non-KK branded Tel-Tru from their website in anticipation of my 23” delivery. I bought the same model that Dennis supplies, but without the KK branding. It was ~$23-24 with shipping included. This way, I’m patient as Dennis works through some understandable supply issues (his branded KK thermometers are specially made), and I have the accuracy I want. I’ll shelve this one once Dennis ships the replacements. I Figured having another one around can’t hurt anything... 😊

Dennis posted that he was having trouble getting the normal Tel-Tru thermometers, so was having to make substitutions. He said that owners would get a Tel-Tru when he finally gets more. So, contact him directly and make a request for the upgrade.

Lucky neighbours.

pequod came up with these: https://www.amazon.com/gp/product/B07215FC8N/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1 which several of us then bought. Mine work great.

Concur with @tekobo (hey, it happens now and then!). You can also purchase the basket splitter to give yourself two zones and reduce the amount of lump in the half basket. But, yes, you’ll find yourself using less charcoal overall due to the superb, but low airflow.

Slow roast shoulder of lamb for my in-laws' 58th wedding anniversary yesterday. It was delicious shredded with saffron rice, fried onions and yogurt with lots of garlic.

Hey there @Mosca. It's clear that you are not a kamado newbie. I don't know how insulated a BGE is but I have found the insulation in a KK to be phenomenal. You talk about dropping a few briquettes into a corner of your Weber for a small cook. I am guessing that is because you burn them out for that one cook. Well, in a KK, you can light up the centre of your full basket of coals, put a grate low down in the KK (or high up if you wish), do a quick cook and just "switch off" the burn by turning off the air flow. I would bet that you will use fewer coals up on a quick cook in a KK than you do with the dozen or so coals on your Weber. I am in a similar place to you, trying to make a decision about my next KK(s). Like you, I can see that the 21 is very similar in cost to the 19TT + stand so I guess it just depends on the look that you prefer. If I was only getting one KK I would go for the 21 over the 19TT for size and versatility. My guess is that you will be hooked when you get your first KK and will want another. In the meantime have fun choosing. Pebble, tile, colour....?

Took some of the smoked pork butt from last week and made sweet pork quesadillas. I’m surprised at how much the smoke still comes through. Fantastic.

It's hard to post my supper after seeing Tony's. I used up the ends of the pastrami, my idea is eat up the worst parts first then there's nothing left but goodness. Swiss cheese, pickled onions, pastrami, lettuce and rye bread.

Was inspired to do a Moroccan dinner tonight. Za'atar pork chops (yeah, I know!) with roasted harissa seasoned mixed veggies (carrots, potatoes and onions). Direct, main grate, grape vines. Plated with crusty bread and a simple rose wine.

Sliced up the pastrami this morning. I see a smoked meat sandwich in my future just need some Swiss cheese.

Agrodolce tonight in the KK Along with 3 cheese potato and mushroom bake And some Wagyu striploin The agrodolce sauce has juice from 2 lemons, about 1 cup of over fermented Kambucha tea( strengthens to a vinegar) and about 2 tablespoons of bush honey. Sent from my iPhone using Tapatalk

Getting ready for my first Brisket 😅 8,5 kg US Wagyu Texas style, wish me luck

Sprinkled a chicken breast with lots of spices, chili, garlic, pepper, salt, fennel, cumin, dry mustard, paprika and basil. Coated with finely freshly ground corn and then wrapped in parchment paper. Hit it with the rolling pin, driving the corn and spices into the chicken as well as tenderizing and flattening the chicken. A little ghee and oilive oil in the Vermicular, heater to 475F added the chicken, left untouched for 4 mins., turned the heat down to 300F, flipped the chicken and let it cook covered for 4 more mins. The chicken was very moist and tender. I will be doing this again. The Swiss chard is fresh from the garden.