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Nicley done ribs are a great feed Sent from my SM-G965F using Tapatalk

All, I found a simple fix to a problem I was having. When I first got the KK, it created a beautiful seal. The first latching position would already make a pretty good seal, and I could feel the second latching position really pull it tight. Over the years, I had to push it to the second position to have it even feel closed at all, and I could see that there was even still a crack to leak air. I was going to mess around with replacing the silicone seals or replace/bend some of the metal parts in the latching system, and then I finally realized that you can simply loosen the two bolts on the lower part of the latch, shift the plate down, and tighten the bolts back up. Presto, the KK seals as tight as it did brand new. The plate had probably just shifted a bit over the years. I'm embarrassed it took me this long to figure it out. Just in case this helps anyone else out there, I thought I'd post this. I recall a thread about this long ago, but figured it might be a helpful solution for someone else too!

The weather in the UK has been miserable. It's like someone flicked the winter switch and I don't think it has stopped raining in the last 24 hours. We felt Sunday would be a good day for a 'pub lunch' aka Sunday roast so laid in ingredients and set the challenge of cooking most of it in our 19KK. Despite it raining constantly. It was also 6 degrees. So, we cooked a 1.6KG topside of beef (sourced from a farm about 2 miles from us) and added the traditional Yorkshire puddings, roast potatoes and decided to go with cauliflower cheese as another side. It was just the two of us and a dog who very much wanted in on the action. If you've never done a traditional English Sunday roast, it's about sequencing and timing if you want to eat everything hot. We did a rub on the topside and gave it 45 mins while the KK was bedding in - quite simple - salt/black pepper/olive oil together with tiny amount of oregano and braai spice (I made it a while ago and think I had cumin seed, coriander seed, cayenne, chilli, salt,thyme in the mixture). Put a small piece of coffee wood in once we were ready to cook. Took it off with internal temperature at 52°C but ambient on the Meater+ was about 50°C out on the TelTru in the dome. Not that much of an issue as I was only interested in the internal temperature but I would have expected them to be much closer in a heat soaked KK after temps had stabilised with the meat in. Yorkshires came out well - second time doing them in the KK (210°C for 20mins). Put some water in to increase vapour in the KK. We have a range cooker and all the ovens have a fan assist function which produces a lot of steam and makes for incredibly good Yorkshires. On our first attempt, we'd found the Yorkshires to be a little dry and the texture wasn't quite right - bubble size/density wasn't great and it wasn't particularly elastic and aerated. They should be light and fluffy. The additional water vapour created sufficient steam to resolve this. Be interested if anyone else has had the same experience or has a different method. Given we were cooking the potatoes in duck fat and the Yorkshires were being cooked with a duck fat base, I thought I'd cut out the cream for the Cauliflower cheese to reduce the richness. I didn't want to overpower the dish with smoke but wanted to get some coffee wood smoke into the cauliflower so I cooked the cauliflower separately in a foil tray as an indirect cook and threw coffee wood on to the coal for smoke. Gave it 15-20 mins at 175°C and it tasted fabulous - it was a little underdone deliberately but I was pouring a bechamel over and finishing in the oven. I made a roux, added whole milk, Cheddar Cheese and nutmeg. Topped with a little grated cheese and cooked in the oven. I could have done it in the KK stacking shelves but didn't want to end up see sawing temperatures and messing timings up. The cook graph for ambient temperatures on the Meater app showed a rock solid horizontal line once I'd reached target temperature. Would have been easy running with the 32KK as well but the oven was just as easy and the cauliflower already had the right level of smoke I wanted. Few pictures below taken on iPhone. We had it with a lovely bottle of Peyrouzelles 2017.

@tony b this recipe is easy to make and source ingredients and it’s damn close to the Peruvian green sauces we like. Although mine is never quite as green but give it a whirl. Super easy to make, stores up to a week or two potentially and it’s abasing over potatoes. https://thisishowicook.com/voodoo-in-air-and-peruvian-green-sauce/

Troble, those chickens look wonderful and that plated chicken with the sauce is eye catching. Guess I'll go to Tony's for dinner tomorrow, it's handier.

It's not that the plate shifted, it's that the food grade silicone gaskets get a bit compressed over time and exposure to high temps causes it to shrink a bit. That being said, I have many, many grills out there with the original gaskets well over 12 years old. I know this because I don't sell that many new ones. But when the grill is latched in the second position, simple press firmly down on the handle.. if it moves down at all.. You need a latch adjustment.

While I grew up in Laguna, my family was from SD. My great grandparents lived inside Mission Bay, third house from the jetty. My great grandfather had a large pharmacy in the gaslight district during the depression. My grandfather Art grew up in SD and went to San Diego State where he was the center and captain on the SDSU basketball team which won the state championships.

Sort of aioli meets chimichurri.

That looks great, thanks for posting.

@Troble - thanks for the green sauce recipe. Similar to what I found. I have a small jar of pickled jalapeno slices that I plan to use and omit the vinegar. Will post pics after dinner tonight.

Easy peasy, will do, Troble.

@MacKenzieyoull have to teach me how to do that next year after I grow all my aji peppers im going to need to pickle and can them

Beautiful colours Mac. Good looking chook’s Troble..... and caught drippings. Beef ribs last night. Sent from my iPhone using Tapatalk

Making pickled peppers today, peppers right from the garden. Did these jars in the pressure cooker for 10 mins. I did get 4 jars, one is hidden in the background.

You got me on the Peruvian chicken & green sauce. On the planning menu for tomorrow.

Another steak night. Choice Reserve Ribeye, direct on lower grate, mesquite and coffee wood chunks. Side salad, crusty bread and 2x baked spud, with some chimichurri sauce on the side. Nice TJ Zin to go with it all. Up close and personal!

Inspired me Aussie. tasmanian beef ribs. I see why you keep cooking ribs. they never look like much on the butchers rack, but grow into a superb meal after slow cooking.