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Hmm. I'm wondering if I should have added the double bottom pan to my order - if only to catch the drippings. The rest is a story as to why I'd care that much about brisket drippings... In the Lake Texoma area along the TX/OK border, just north of the border in Colbert, there was a BBQ joint called P-O Sams. It was mythical to me as a kid from my dad's stories of growing up and eating there in his early adulthood. They'd sell beer to minors and he and his friends frequently went there on weekends for dinner and a beer. When I was a kid P-O was re-opened by Archie. In this tiny area of the world is a recipe for BBQ gravy invented by P-O. Part of its base is drippings, then additional liquid (broth/water/whatever), flour, and a boat load of spices like cayenne, S&P, paprika, etc. nobody knows the actual recipe and anything you get today that is even close is only someone's guesstimate. Periodically roadside BBQ stands will open and have gravy on the menu, but it is only ordered by people who know WTH they are looking at on the menu. It is an insanely delicious gravy poured over brisket, ribs, chicken, my shoe, your forearm, etc. Smokey, spice, rich....pure f'ing liquid gold. When I was 20 a guy in my home town opened a bbq trailer and served the gravy. Over multiple beers one evening he told me "Adam - any idiot can smoke a brisket - it takes a GD genius to make this gravy" If he's out of prison for becoming a meth head/dealer I need to see if he'll part w/the recipe.

Cabbage and Bread Dressing with Roasted Spatchcock Chicken is on the docket for today. Cabbage and bread dressing is ready for the chicken. Done. Plated.

I remember asking if you had visitation rights...that turned out to be an understatement. A few doors down...over at the neighbors, now that's keeping the separation anxiety to a minimum. Three new KK's on the way, I know there's a surprise in here somewhere. Either it's a color not offered in the brochure or something unique about your choices your not giving up. Anyhow, it seems your surviving quite well, I hope your wait is a short one.

@Basher as promised. I added some extra spices, garlic, shallot, smoked paprika, and silk chili https://www.thehungryhutch.com/roast-chicken-cabbage-bread-stuffing-recipe/

I was hoping for a reopening of the double drip pan debate when I saw these posts. I have ordered a double drip pan for my new 23 and one for my new 32. Looking at the pros and cons, the pros seems to be that I will indeed be able to collect drippings for sauces, roast vegetables, shield pizzas and cook paella in them. Another pro that I am hoping for is that I can start off with a layer of water in the bottom and this will help to stop the fat from fatty roast like pork or duck from smoking quite so much. Has any one used the double drip pan this way? The main con is going to be finding space for all the accessories and grates that will come with 3 KKs, including two great big double drip pans. I think I can live with that if they bring the benefits I am hoping for. @Adam Ag 98, I just made something called a "mother sauce" and it helped me make some insanely good brisket burnt ends this week. The recipe for the mother sauce is here if you want to give it a go: https://www.theguardian.com/lifeandstyle/2014/may/09/perfect-pickle-sauce-recipe-pitt-cue-co or you could buy their really good book: https://www.amazon.com/Pitt-Cue-Co-Tom-Adams-ebook/dp/B00GU2RJR4/ref=sr_1_1?crid=2QSE23K3LR5ZY&dchild=1&keywords=pitt+cue+cookbook&qid=1598858757&sprefix=pitt+cue+co%2Caps%2C220&sr=8-1 I have the metric UK version and I don't know if this version from US amazon works in F and cups etc. I find cup measures very annoying but I guess you US folk might find metric equally irritating. Do post your recipe if/when you track down your jailbird!

As a kid I worked a summer at Schaller's burger restaurant on the Lake Ontario shore near Rochester, NY. They really did serve great classic burgers. There were nights I was the only one working who wasn't tripping on psilocybin. We'd draw straws for who got to turn on the machine that chopped 50 onions at once. Everyone else stood by to carry the unlucky one into a walk-in freezer, where staring up at the fan for twenty seconds restored some sight to one's eyes. Man did that sting! Impressive machine, though... Our hot sauce was legendary. To first approximation it was just grease. The secret recipe was actually to take every mistake burger that week, and cook it down. In a pot of grease, of course. You'd swear your napkin was the best burger you'd ever had, with this sauce on it.

Mac nice looking meal, along with all the other tasty looking meals Basher, and Aussie made. Yumyumyum yum!

The lamb shank- being smaller came off earlier. With one of the best reds I’ve tasted. That’s a Hugh Hamilton 2013 pure black Shiraz. With lamb shank rolled in greens The pork hock is still cooking. Stay tuned. Sent from my iPhone using Tapatalk

Just another 4 pizza night

Wow @Tyrus. Those ribs look sooo meaty. Was that a two hour cook? Interested to know how you did that cook. Those back to back chickens look good too but I would be hard pressed to eat the blue chicken. 🤪

Great, I will post the link to the recipe tomorrow just in case you'd like to look at it.[emoji4]

Thanks, Bruce I was really surprised at the taste of dressing. No strong cabbage flavour at all, so I loved it and will make this recipe again.

And the pork hock was demolished. Sent from my iPhone using Tapatalk

Pork ribs yum Sent from my SM-T835 using Tapatalk

19 hour brisket cook. Low and slow at 235 degrees until 170 degrees, then wrapped in pink butcher paper until 205 degrees internal. Probe test didn’t pass until then. Meat Church Holy Cow injection and rub. Smoked using Hickory wood over Fogo Quebracho. Sprayed it every hour for the first 5 hours with a 50/50 mix of apple cider vinegar and apple juice. I walked to get the mail and could smell the hickory clear down the street. Used foil pouches this time and had thin blue smoke the whole time. I know Meathead believes the smoke ring isn’t an indicator of smoke penetration, but I was really surprised to see the lack of a pronounced one with this prime brisket. IMG_0206.mov

Hello there. Oh yes, I've been cooking many things but haven't posted. Lazy I guess. Oh, I found small splits with lump charcoal work well on the Santa Maria grill. Having a forest nearby doesn't hurt, either. Here's a few pics. I did some Morrocan chicken but didn't have a real Tandori so I used this Blue chicken from China, yum. Back to back chicken on the skewer and two hour ribs. Sorry to steal your post again

Where have you been @Tyrus? Hope you've been cooking and eating well. Here I plan to enjoy what is left of the summer cooking on the Argentinian grill when I finally figure out how get the coals lit as fast as I could in the KK. A bit more practice with that Weber chimney should do it...

Paid today, expecting it to ship on the next container so ~mid October~ is my guess when it makes it to DFW. I got a charcoal basket splitter, pizza stone, the rotisserie w/the reducer and motor, grate grabbers, 110lbs of Cocochar and 24lbs of Coffeechar. Since I've never cooked on anything other than NG or propane I have no idea how fast I'll go through the char but can't wait to find out if I should have lied to my wife and bought 4x as much Off to the "how to cook" forums!

Moving the Forum to a new Server Monday at Midnight (PST), please expect it to be offline for a few hours. It should be zippy again after..

Thanks Troble... Yeah, the taste was amazing. The smoke flavor was definitely there and not over-done.

Here are the greens in the cook. Fried/ steamed leaves with coriander and a little parsley and a solid pinch of the Sri Lankan spice mix- made by my Sri Lankan sister in law. Sent from my iPhone using Tapatalk

Shanks and Hocks tonight. Slow cooked to 95c. That’s 203f. Lamb is rubbed with Sri Lankan curry spices. And the hock is marinated with soy sauce, salt, oil, cumin. I expect this will be a 3- 4 hour cook at around 130c- 140c. That’s 260- 270f. Sent from my iPhone using Tapatalk

End result. 12+ hours, which surprised me. The last, bigger one cooked much faster. You never know what you’re going to get with a brisket.

Had a good friend over for a surf & turf dinner last night - rib-eye cap steak and shrimp on the bar-bee. Lower grate, direct, 350F, mesquite & post oak chunks. Lemon Pepper & SPG on the shrimp. SPG and Gunpowder on the steaks. Sides of curry rice and sautéed zucchini, mushrooms and onion. Sourdough bread.

Thanks for your insight @tekobo I am very excited for the arrival of my grill. I spoke with Dennis yesterday and it looks like we have about 6 more weeks to wait. I think I might keep my Vision grill for sides and other things or just as a place to hold things warm while I finish on in the KK. My goal is to improve my cooking performance while downsizing the inventory of grills. If I find that I’m not using the vision at all I will then sell it or give it to one of my kids.

Welcome @Boom Boom. I like the fact that you have called this 32 your "first". It means you know that an addiction is on its way! If I was to have only one KK then it would be the 32. I should have got one in the first place but, at the time of buying our first two, I didn't like the idea of being "limited" to a 32 and a 16 which was all that we had space for. I think the 23 and 21 combo that I did get was great for being able to do two decent sized cooks alongside each other. I have now sold both and am going for the 32 for cooking things like whole brisket on the bone and suckling pig and for making a steam oven for bread. In the main I think I will have the 32 set up for two zone cooking. I am looking forward to using the 16 for small pot cooks, a few chops or steaks and as a fire starter for my other (non KK) grills. The 23 might end up being the least used but I expect it will be just the right size for pizzas when I don't want to have to get the 32 up to temperature, plancha cooking and for sides or low and slow when I am grilling on the 32. Thanks for asking. It helped to think that through. Not very sane, getting three KKs but I doubt that many of us are. Sane.

Yes I am Bruce. Three, in fact. They are in production and Dennis kindly sent me some progress photos last week. It'll be a while before they actually arrive here in the UK but I am enjoying the anticipation.

@Basher I did not. I took “throw everything into a ziplock bag and call it good” approach....however; to be fair, I did tenderize the tri tip quite a bit prior to said maneuver

Just to follow-up - signed the PO for the kitchen this week. Despite my wife's budget which was exceeded before adding the KK, she approved! Had a chat w/Dennis to order terra blue but filtering out as many of the tiles with heavy brown edges as possible. Lead buried - we went w/the 21". We could have built a much cooler kitchen setup with bar top, built in KK, etc., but that meant interfering with the view from our home into our backyard/pool area. We spent too much on that area to limit our view to only when we're actually using the pool. At the end of the day we put a small counter w/an EVO and some storage on 1 side of the patio, a small counter w/storage and fridge on the other under our TV. It left room in the middle for our furniture where we already installed speakers, fan, flush in ceiling electric heaters, etc. A kitchen that accommodated the built-in 22 simply ate up to much space. Bonus w/the 21 as others and my wife said - I can roll the KK out by the pool when I want. It'll mean getting some plywood strips cut to sit on top of the synthetic turf b/w concrete deck pads when rolling, but having it mobile will be a bonus long term. If I can span the deck pads w/out knocking it over or breaking my foot Gotta protect this view! Not the natural beauty so many of you have but this is what's available in suburbia in north texas!

I am posting this with a heavy heart. I appreciate all of you and the friendships made over the years. I love cooking with my KK’s and everything that comes with it... but I am done in 2020. This is taking up too much of my time. I am struggling to keep up with the everyday chores of cooking, cleaning and maintaining my home, so something has to give. I have decided to get rid of my gear. Below is a list of what's available. Serious inquiries only, and please don't insult me with low offers. Thanks for reading and understanding... 1. Vacuum cleaner 2. Dustpan and brush 3. Mop and bucket 4. Lawn Mower 5. Leaf blower 6. Laundry detergent 7. Iron 8. Broom