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@Braai-Q that is one fine looking burger! I grilled up a few lobster tails tonight, basted with butter, garlic, rosemary & thyme. Cooked on half grate at 375 with mesquite wood and coffee char. Served with sour cream Parmesan & rosemary mashed potatoes and Kono Sauvignon blanc from Trader Joes

Winging it's way on a boat? Is this a SpaceX edition? 😆 Talking of cars, I had to wait nearly 2 years for a car I ordered a few years back. I had a bespoke colour and a whole lot of customisation done at factory so it's the very definition of a first world problem and one that if I sought any sympathy for would get me mercilessly pilloried by my friends so I had to suffer quietly. But the emotional torment of constantly changing delivery dates and the timescale drove me insane. It only had to leave the dock in Hamburg and the dealer gave me the ship number but by the time I received the information, the ship had already docked, off loaded and was somewhere near the horn of Africa. Captain Philips was still far too fresh in mind having only been released a few years earlier! Hanging around on this forum is a good coping strategy and builds anticipation and we all understand. I only recently realised that @tekobo was sans KK which is akin to losing a limb in her world. However, she is probably one of the few people on the forum who can claim to having owned the entire range...

Rah-stah time again, mon! 3 day marinade of the jerk chicken. Direct, on the main grate, smoker pot with pimento wood, pimento leaves and berries (aka allspice), 325F. Plated with "rice & peas" (Jamaican curry rice and drunken black beans). The surprise of the dinner was the garlic toast! Yes, really! Probably some of the best that I've ever made. I think that I stumbled on the trick - low & slow in the oven - 275F for 15 minutes and then shut off the heat and let it ride until serving time. Righteous, mon!

Two Years ?? That's almost like getting the car before the ink on the order form is dry. I ordered my Morgan from F.H. Douglass in South Ealing in 1982 and went to pick it up from the factory in Malvern in March 1989. Had to sell it in 1992 just before the first RokDoklette was born. She was very nearly called Morgan.

Spun a chook in the dark last night. Rotisserie basket, 375F, direct, injected with Seasoning Stix and outside rubbed with Slap yo Daddy, apple wood chunks. Another squirrely MEATER+ performance on the ambient temperature. Meat temps were good, just really odd behavior again on the ambient probe. I'm beginning to wonder if it's gone off somehow? It started out weird - very slow increase, then shoots up after 30 minutes, but plateaus out well below dome temperature (375F). Probe wasn't overly gunked up after the cook, as I had made sure to put it in as parallel to the axis of rotation as possible, so juices wouldn't run down it and bake on (my theory on the last cook with it.) OK, onto the plated pics - garlic mashed potatoes (sous vide) and sautéed green beans. Chicken was falling off the bone and very moist. Decent crispiness on the skin, too.

@RokDok I bought a Tesla and coundn't understand all the people watching their Boat with their car on winging its way from the USA, Totally get it now 🙂

Now I understand what everyone is talking about when you unwrap this beauty. I can’t believe it is really mine. IMG_4310.MOV

I bought a copy of The Pizza Bible by Tony Gemignani. I've read through most of it, but haven't tackled any of his recipes yet. I've tried various methods before to keep it simple, including the 2 ingredient one (AP flour and Greek yogurt) and some "no kneed." I just don't make pizza that often to hone in on a "go to" recipe. Not just the work to make the dough, but the amount of charcoal that it takes to heat soak everything up to cooking temperatures for a 12 minute cook (I'm normally just cooking for me) just rubs me the wrong way. Plus, having to buy more ingredients than I need for one pizza (pepperoni, mozz, etc.) only to not use it all up - I hate wasting food. I'm just too miserly! 😜

Really i haven't been looking 😏 (i am such a bad fibber) It's been teasing me it went right past Southampton. Then to Rotterdam Netherlands Then it left dock early and headed North!!!! (The wrong way) grrrrr . Now its anchored in the North sea, probably surrounded by pirates as we type @Braai-Q did mentioned Captain Phillips. And we recently had a boat near Southampton with some stowaways on that had a special forces intervention. Nerves what nerves lol The burn it will be easy after this,what did we all do before the internet.

Three days to go Sovsroc before ti arrives in Southampton !

I got a great recipe from @MacKenzie that I use takes at least 24 hours advance but I usually give it 48. It definitely got me on the path to good dough https://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html

Piling on here - I'm 64 years old and I've NEVER owned a gas grill. With a charcoal chimney, you could get up and going in 10 -15 minutes for basic grilling. (I've switched over to a MAPP gas torch and air blower to start mine for a bit more control.) I just plan for about 30 minutes lead time to do my prep work in the kitchen and the KK is usually ready (or close enough for government work), depending upon target dome temperature. The notable exception is pizza - which takes hours to heat soak the KK and pizza stone to 450F. But, a gasser can't cook a pizza like a wood-fired oven - the KK IS a wood-fired oven. Cleaning out the ash is not a biggie. If I'm ambitious, I'll haul out the shop vac (with drywall filter) and can be done in 30 secs - easy, peasy. If I'm lazy (usually!), I'll just clean it out with a metal scoop. Takes maybe 3 minutes. @tekobo - the 42" KK actually has TWO springs for the lid! Dennis overengineering things again! You know, the KK makes a great chili pepper roaster, too! I just fabricated a cage with wire fabric (1/4") and insert it into the rotisserie basket. Key - use the half-moon of the rotisserie basket to your advantage and leave the ends of wire cage half open to make loading and unloading the peppers easy. Been using this thing for years now. Oh, the other trick - cut the stems off so that they don't get caught in the wire mesh.

It was pitch dark out when I started this cook as a result I used my phone for the pixs. Bone in skin on chicken thighs with roasted carrots fresh out of the garden. Grilled. Plated with some of the summer's pickled peppers.

@MacKenzie here you go. I did a small cook of pork loins. Obviously it will take some time to figure out damper settings. I was impressed with the amount of smoke you could get at a low temp. IMG_4324.MOV IMG_4342.MOV

Chorizo, Za'atar onions, cabbage and carrots, smashed potatoes and pickled green tomatoes. Love those caramelized sweet onions with Za'atar.

Geez. That's a long time. Did you remember what you ordered? Given the new model development cycle on a new car is 3-5 years. Morgan is better than 'Plus Four'. Please tell me that you didn't call her 'Plus Four' (or whatever other model designation existed at the time). 😁 I interviewed someone today, about the same age as your RokDoklette as it happens. Her name was Eva Brown. Her parents had to have known.

Great Name depol it

@Braai-Q I’d say it’s a bit on the sweet side but I like it like that. I’ve never really played with the ratios too much other than to increase it to 1.5x and I usually make 5 pies. As the recipes calls for it makes 3 dough balls. but truth be told. I roll out the dough with a pizza roller because it’s fast and I bang out the pizzas in 5-10 minutes while each one cooks individually on my KK.

Meanwhile, on the other side of the screen, this is me: They look awesome. I just dropped that picture to my wife and I can tell when she opened the picture as I just heard 'Oh come on....'. Last seen finding somewhere to deliver.

Happy cookin to you. I like the backdrop for your KK, it definitely commands a presence.

Tony, tasty looking dinner and thanks for that garlic bread tip.

As a last resort! I'm not a baker and don't pretend to be one. Plus, to do it properly, one needs to plan several days in advance. I was looking for a better option than Papa Murphy's for a last minute decision for pizza for dinner. But, yes, in the future, I'll likely make my own when I plan enough time ahead.

For what it's worth to your decision, I have had a top of the line (for when it was made) 48" gas grill since the mid-1990s. Still have it. Even with a gas grill one shouldn't immediately begin cooking, although it is possible. With my high BTU gasser it would take at least 15 minutes to get the grates (3/8" porcelain over steel) to cooking temperature, which really is important for grill cooking. Otherwise, it is similar to plopping a steak into a cold pan and expecting a sear. It just isn't going to happen. In 2016, I bought my first KK. I haven't used my gas grill for cooking since. It has been demoted to seasonally roasting chili peppers. A final thought. Work flow is important in cooking anything, whether indoors or out. Simply start your process by lighting the grill, then proceed with getting the rest of the cook together. Unless you had completely prepped the food earlier in the day, the KK will be ready before you are.

Had a craving for a proper burger yesterday. UK is now in lockdown so we decided to embark on a homemade adventure involving the KK. We also decided to try 'tater tots', never had them and only ever heard mention of them on US television. So, we went to the cookbooks and found what looked like a good recipe. Had to make buffalo sauce and ranch sauce from scratch and also made garlic aioli and a quick pickle to go in the burger. Results below. Tasted good. Tater tots are like gnocchi meets a dirty nachos via American style spicy wings. We added pan fried bacon and chives. I realise that we need to get a burger press. We don't often do burgers from scratch but I could have done with the uniformity for cooking. Mrs BQ was the maker and the shaper. It made them a bit more awkward to eat but didn't impact the flavour. Now slobbed on the sofa arguing over whose turn it is to go and get another beer....

@Boom Boom The reason I ask is that I assume your KK is the Cobalt Blue, but when I look at your KK the grout does look dark grey and the tiles are further apart than others I have seen - I prefer yours! Would you mind posting a photograph of your KK like the bottom picture for comparison please?

Catching up on a couple of cooks. Couple of nights ago, did a pre-marinated pork tenderloin. Some lame peppercorn stuff, so I amp'ed it up with some Suya pepper rub (my recipe.) Got so tied up with all the sides getting done at the same time as the pork; plus, the stupid MEATER app was beeping at me to get the meat off the grill, that I forgot to take a picture of it on the KK. . DOH! But, I did get a plated pic. Served with potato gnocchi with alfredo sauce and sautéed green beans with Japanese yum-yum dressing. The Suya pepper rub really helped this pork flavor-wise. But, the marinade did it's job, as this thing was melt in your mouth tender! I DID remember to get a grill shot of last night's dinner of Persian chicken breasts. Main grate, direct, grape vine chunk, 325F. A paste of orange zest, olive oil, fresh cracked fennel and coriander seeds, with sumac and roasted garlic powder. Plated with couscous with an orange juice, olive oil, and parsley dressing and roasted broccolini with Everything Bagel seasoning and more of that Japanese yum-yum dressing.

Some gratuitously meaty pictures to show the cutting and cooking of that mighty sirloin. I have not included the picture of the cooked steak cut up for eating because it was wonderfully blue. Good for us (every single scrap was eaten betweeen five of us) but I would like to leave you imagining that it was cooked exactly to your liking.

Aaash you won’t have to worry about items getting too hot beside your KK. Choice will depend on the location of your KK. If you can fit the cupboards in, take the cupboard. If not, I use the shelves all the time for shuffling food in an out, bbq gloves, plates, etc Sent from my iPhone using Tapatalk

'Coz you're not from the South, honey! LOL! Slice, bread them puppies up with seasoned cornmeal (Whistle Stop is very good) and fry them! Remoulade sauce on top! Heaven! Also very Southern: Chow-Chow - pickled mixed vegetables, but the base is green tomatoes. It's a relish. Treat them like tomatillos and make green salsa or enchilada sauce with them.

I pickled some of mine, they do make crispy pickles.

And finally, the third rack, which was a little bigger than the other two, took about 30 minutes longer to cook, but came out BEAUTIFUL. Nice, crispy, dark bark. Insanely delicious aroma..... Can't wait to start cutting these up and serve to the family.

And here we have a photo of progress at 3 PM, about six hours into the cook, and we are running around 193-195 range for each of the three racks. So I am estimating finishing around 4 or so. Perfect. I was earlier concerned that it was cooking so fast that I might finish too early, and I reset the Guru to 250*. Of course, it would have taken most of 90 minutes to fall that low from 285. Around 2:30 I popped the goal temp setting back to 285, concerned that I achieve a good bark. I am loving the Guru. Can't wait to do a brisket or a turkey.

Snuck in a cook yesterday before the weather takes a downward turn here for a couple of days. Sunny today, but super windy, with windchills hovering around the freezing mark. Flat iron steak on the lower grate, direct, coffee wood, post oak and mesquite chunks. Rubbed with Oakridge BBQ Carne Crosta and Santa Maria rubs (not mixed, each side got a different rub). Plated with 2x baked spud, shrooms, side salad and chimichurri.

Gearing up nicely! You'll be all ready to go when that big crate arrives!

Early prototype is the rumour. He went through a '70's Disco phase. You'd have to have him confirm for sure.

Sovsroc, sounds like you are all set.

Watching the slow journey,its now on the way to Rotterdam charcoal arriving tomorrow, monolith fire starter and guru arrived today, need some space to start ordering the meat. we have also just cleared out our old spice / sauce cupboards because i wanted to start with all fresh stuff ...also 3x plywood sheets have arrived