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Lamb soaked in Balsamic for 5 days and the last day rosemary and thyme were added. The leftovers make great sandwiches

Food. You're welcome. I cook most everything on the main grate. Exception being steaks. They go on the lower (sear) grate. The sear grate on the main grate elevates food into the reflective dome of the KK for pizzas and such. If you're worried about the lower grate being too low use longer tools to reach the food.

Nicely done Charles. I had the wonderful opportunity to visit Italy last year, and I hate to say I went in hating Italian food, and left a tremendous fan. The dishes were absolutely amazing. Next trip might have to be Reef’s Bistro.

Welcome back, ckreef! What an entrance that was - holy cow!!!

This is the Cliff Notes version but here is the Sunday afternoon meal. It's actually 9 courses but I combined a couple courses so it's served as a 7 course meal. It was supposed to be 10 courses but in the middle of all this I forgot to cook one of the courses - oops by that time I was 1/2 a bottle of Prosecco down and well that's my excuse and I'm sticking with it - LOL. I used this guide for a full course Italian meal: https://toscanaslc.com/blog/guide-to-the-traditional-italian-meal-structure/ Here are a few "action" pictures And dinner is served........ Aperitivo - chilled Prosecco with Cranberry Cheese (Mrs skreef made me do it). Antipasti - tomato crostini drizzled with extra virgin olive oil and 18 year aged balsamic vinegar. Primi - Cheese tortellini drizzled with Alfredo sauce. Secondi - XL (7 Oz.) Meatball served in sauce. Insalata and Formaggie Frutta combined - Spring mix leafy greens with feta cheese and fresh blueberries served with a blueberry balsamic vinaigrette. Dolce and Caffe combined - Savoiardi (lady fingers) stuffed with orange flavored Italian sweet cheese and dipped in dark chocolate. With a side of espresso and some Canadian sugar in the raw. Digestivo - finally Limoncello served in frosted glasses to wash it all down. I am officially stuffed - LOL - Thank you once again @MacKenzie for what's in the little Sponge Bob cup

Had some lean ground pork so decided to make pork cheese burgers for dinner. Pickled peppers from this summer's garden. Caramelized sweet onion on burger. Plated.

I have no inherent "grate bias," as I cook on all of them, but the main grate sees a majority of the duty. It's one of the things that makes the KK unique - the versatility. When using the lower grates, I don't bend over the grill (usually will get you a face full of smoke!). As Paul said, just score longer tools. tekobo makes a good point about the weight of the grates on the 42". Consult with Dennis to see what will work out best for your cooking needs and physical capabilities.

What do you have against hotdogs? I cook all kinds of snags on the KK, including hotdogs. 😄

Thank you @tekobo I hope to see your new KK's as well

So you must! When UK lockdown is over you must make your way over to our neck of the woods so I can introduce you to a cobalt blue KK in person.

Hi @Siu. I am with Paul, I use the main grate most of the time. One potential consideration with the 42, if you have a bad back, is the weight of the grates. Moving them to fill up with char for example, might be a challenge. Others on the forum who own a 42 are better placed to say.

@ckreef well when I was doing my research I remember seeing many of your posts and they were inspiring. It’s great to meet you.

Personally I'd only do hamburgers and chicken drumsticks on the KK because they will taste sooo much better. Save the gazzer for hotdogs.

Its a very nice place to lurk while awaiting delivery (3 days now anchored in the north sea) It has to be pirates

Hi Tekobo - that is close to what I ended up doing. After tinkering every 10 - 25 minutes the first 1.5 hours it settled at 260 with the bottom open 1/4", no holes, and the top just under 1/8th. It parked there for 1.5 hours until I pulled to wrap. 5 minutes after closing it was up to 270 so I closed the top some more (barely open) for the final 70 minutes. When wrapping I pulled each individually and closed behind while wrapping, so it was never open more than 15 seconds each time. When I removed it was 245. Should I have just left where it originally was and it is natural for it to overshoot temporarily after opening a bit? Overall I'd say they were near perfect. I neglected to mention in previous post that I also added a dash of Tony Chacheres's. Licking my fingers upon wrapping I was afraid I'd used too much sugar, but it turned out great. The more traditional rub was better but both were very good and not too dissimilar in flavor. Edit to add - total cook time was just over 4 hours for 3.36 baby back loin ribs. Didn't remove silver skin just trimmed some of the fat from the back. I tried but it was just disintegrating so I said screw it, we'll see how it turns out. That's how I'll always do it from now on. Last night I started watching the Aaron Franklin Masterclass and he said he doesn't pull the skin either so great minds, or broken clock twice a day, whatever Final edit: Great bite too - not fall off the bone like they were braised but just firm enough that there was some chew. Didn't require a lot of work to clean the bone.

Yes, absolutely. And there are great differences between flours and different brands of the “same” flour (e.g. what we call “bread” flour in the US) in terms of water absorption, protein content, etc. Professionals have the advantage of same ingredients, conditions, recipes, every day. We home bakers will never have that level of practice or repeatability. So...that’s my long winded way of nodding up and down.

Laughed out loud. On your BFF, he is indeed good and I learned a lot from watching him. My point was less about chasing hydration and more about realising that I needed to use my brain and not assume that a recipe's author had actually taken into account how I soak, drain and handle the dough at my end. Soooo many variables with bread and I am the biggest one.

Grilled some chicken breast dusted with garlic powder and chicken shit rub cooked 350 on half grate with mesquite wood used some of the chicken tonight to make an orecchiette pasta with heavy cream, butter, pancetta, garlic, red onion, peas and then finished in the broiler with Panco bread crumbs.... will be using leftover KK chicken to make fried rice later this week

@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

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....

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.

I've always been surprised by how much moisture the skin carries and the difference that letting it sit out uncovered for 10-12 hours or so makes to the crispiness of the skin. I then pat dry with paper towel to ensure it is as dry as possible before it goes on the rotisserie. Then cook it at about 150°C. I find you get it much crispier if you have it directly over coal but you have to watch for flare ups and it makes a bit of a mess unless you put a container under the coals. I have been known to put foil at the bottom of the KK to make clean up less awful. It's a fabulous dish on the KK, particularly when you can impart some smoke from flavoured wood. This is what it should look like:

Grilled some chorizo and plated it with Mac & Cheese and a spinach side salad. Running out of this summer's tomatoes. Plated. Silk Chili and Zanzibar Black Pepper on the Mac and Cheese. Side salad.

Did a Porchetta on the KK last night with Apple and Pear wood. Came out fine but it was a bit fattier than I like. Served up with Sicilian Caponata as I got a bit carried away and bought a few too many aubergines at the local farm shop when I was there the other day. I just did a drive by on the dish while in the fridge (Caponata is superb cold as well) on the way to getting milk out for my morning coffee. Had to make myself stop at one large spoonful. Breakfast of champions! 😆

Fat Bastard would have loved last night's baby back ribs - LOL! Indirect (there's that damn pesky thin sheet of aluminum foil again - ha, ha!), smoker pot of hickory and apple, 250F. Rubbed with Eat This & Sucklebusters Bamm. Plated with tots w/Green Crack, side salad and crusty bread.

Left over KK rib fillet steaks were diced, added with onion to stock, reduced with rye flour, then cooked for a tasty puff pastry meat pie. Sent from my iPhone using Tapatalk

Cleaned the leftovers out of the fridge today. Still tasty. Za'atar sweet onions, steamed cabbage and carrots, smashed potatoes and beef roast from a previous KK cook and then there are those pickled hot peppers.

I've been meaning to do Suya Kebabs for a while and I had them absolutely ages ago so much so the taste was a lingering and nearly forgotten memory. @tekobo very kindly sent me some Tekobo Approved Suya so I thought I would take the opportunity and make some this weekend. Spoke to our butcher and he had some good looking skirt so I bought just over a kg and dry brined it on Saturday then cooked them on Sunday. I didn't do much more than slice and massage Suya into the meat. Worked it through, double wrapped the bowl with cling film and into the fridge it went. I was feeling hungry and lazy on Sunday and couldn't be bothered with threading the kebabs (they'd be coming off anyway) so I just used a wire basket to toss them through over a fire. It's the same technique I use with squid in chili pepper. I just used some ground nut oil once removed from the fridge and worked it through the marinaded meat. Here's the fire which I thought was rather attractive and the food just after it went on. Unfortunately, clocks went back yesterday so by the time they were cooked through, light levels were low and a quick snap on an iPhone would have just been a noisy, dark image. Left overs are going into a chili con carne tonight together with brisket left overs. I did make the Suya ridiculously hot and I knew I'd gone too far when my wife turned bright red and started to try and climb into the pot of Greek yoghurt we had in the fridge. The last time I got into trouble like that was when I made a Peri Peri Chicken and used African Bird's Eye chillies and didn't deseed them.

Apple pie ribs yum Sent from my SM-T835 using Tapatalk

Beef ribs with coffee rub. 6 hrs and 40 mins. Coffee char.

Followed up with lobster tails given my chef mate Steve Miller was over to help with some delicious Buerre Blanc sauce. That’s about 1.5kg( 3.5lb) of tails. So good. Sent from my iPhone using Tapatalk

Big Saturday footy final night here in Bris Vegas. Well done to the Richmond Tigers with a convincing final half. Here is the footy final feed Beef rib fillet on the bone. For something different I put this on the spin. Very pleasing outcome. Btw spice with garlic, cumin, pepper, chillie and a little onion powder. Salted desperately. Spun to medium rare then grilled low down for some char. Sent from my iPhone using Tapatalk

Was seriously foggy yesterday afternoon, but still warm enough for short sleeves. So it was International chicken thighs in the fog! 4 different rubs - Jerk, Berbere, Peri-Peri, and Shawarma. Main grate, peach wood chunks, 375F. Near the end, I tossed on the leftover hunk of the haloumi cheese - it picked up some more nice smoke and was better than the night before. Trying not to be a total piggy about it, I only plated 2 of the thighs - Jerk and Berbere. Side of pasta and nice salad with crusty bread. To help the tomato sauce hold up to the spicy chicken, started out sautéing mushrooms with some Nduja and Bomba. Surprisingly no heartburn after all this spicy stuff! I credit the haloumi cheese and the wine - LOL!

Pizzas here tonight. Sent from my iPhone using Tapatalk

Saying goodbye to nice weather, decided to do it up right with a nice steak dinner. Ribeye cap, SPG and coffee rub, direct on lower grate, with mesquite and post oak chunks. That's haloumi cheese next to it. Plated with 2x baked spud (cheddar on top), sautéed shrooms, salad with homemade raspberry vinaigrette, side sauces - Peruvian green crack and chimichurri. The haloumi cheese with a schmear of green crack on the crusty bread was a smash hit!

Honey mustard spiced rubbed pork chop, sweet corn, garlic, Parmesan & sour cream mashed potatoes served with a side of grilled asparagus

Freezer diving today and came up with some smoked meat that I did earlier. Found some rye bread and I was off to the sandwich bar. Toasted the bread, added some mustard and pickled peppers that were made a few weeks ago and took the torch to the Swiss cheese.

Been a bit slack posting i have not forgotten you all . You are a bunch of great people . Work and life have distracted me .but Ora is still chugging along . Meaty pork ribs .yum Sent from my SM-T835 using Tapatalk

CA King Salmon. Cooked indirect with mesquite wood. Served with tricolor quinoa with sweet onions, carrots and celery accompanied with a side salad of arugula, strawberries, candied walnuts, Parmesan cheese and raspberry vinaigrette . Salmon topped with homemade basil pesto the woman who sold me the salmon yesterday and caught the fish told me I would taste the difference because it was oceanic salt water salmon, that it would be tougher meat and more firm and less slimy than the freshwater river salmon. I 100% tasted exactly what she said and that was without a doubt the best piece of fish I’ve ever cooked or eaten. WOW

Pizza night - the adult pizza was goat cheese, fig, caramelized onion, balsamic reduction and arugala. Two cheese for the kids. One no sauce. 48 hour dough, cooked @650f. It took about 2 hours to get to temp. No blower or other acceleration.

Wife wanted to run it back on the lobster dish. So I went to the dockside harbor market today what a treasure. Picked up 4 live lobsters plus a fresh CA King Salmon which is my favorite fish ever. Best part is you get to talk to the fisherman that actually caught the fish and it’s literally “fresh off the boat” the woman who caught my salmon was telling me how it’s so much better because it’s salt water salmon not freshwater and she had about 15 of these fish to sell. I grabbed one now have to figure out how to break it down properly....but tonights was lobster tails basted with butter, garlic, salt, pepper, chives and parsley from the garden. Served with grilled asparagus brushed with the same base as the lobster and served with mashed potatoes (garlic, Parmesan, sour cream, chives, butter, heavy cream). Finished with a savignon blanc from Marlborough New Zealand....incredible my cook/prep took to long for the kids to eat lobster so I was forced to eat 2 & 1/2 lobster or 5 tails which I did so under protest 😀 I know @MacKenzie hates seafood but it would be a crime against food if I did not cook CA lobster and CA king salmon. Those are arguably two of the top seafood products in the world and certainly are the top two in my region. When they are in season and available you go....no questions asked sorry Mac

Lamb shoulder here today. It’s literally just gone in the KK. More pics to follow. This was from an amazing butchers called Bully Butcher, they had some incredible Futari Wagyu cuts yesterday, check out the prices on these beef short ribs, $296 per rack!!!! Sent from my iPhone using Tapatalk

Seems like ribs are the cook of the day. Last nice day for the week (we might actually see some snow flakes in the morning!), so a 1/2 rack of baby backs on the main grate, indirect, smoker pot of coffee wood and apple, initially at 250F, but it crept up to about 275F after about 2 1/2 hours. Why, DNK?? Didn't touch a thing and there's almost no wind. Rub was a mix of Eat This BBQ and Lane's Signature, with a dash of purple crack. Plated with my signature potato salad (yeah, it's that good!) and some Taiwanese street corn (oyster sauce, Gochujang, rice vinegar, Worcestershire sauce, sesame oil, and cilantro.)

I was fishing around in the freezer and discovered that I had a dairy cow brisket. This was Thursday. I put it on last night and gave myself the perfect opportunity to test the new Fireboard 2. Simple homemade rub (think it's a variation on Meathead's brisket rub). 110°C for 14 hours. The temperature showed 1-1.5°C variation throughout the whole cook on ambient and then held with no further intervention for a further 16 hours. The app on the FB2 is really well thought out and a pleasure to use. I smoked it using whisky barrel wood and should have soaked it for more smoke but didn't want to overpower the cook. Lesson learned for next time. Soak the wood. I did it on the 19KK as I feel it has been neglected of late. It emerged with a lovely wobble, bark and smoke ring. Once I'd wrapped the brisket and it was resting, I put the last of our tomato crop in to roast - they're predominantly green - around 4 kilograms of San Marzano and Cherokee Purple. That'll be turned into a salsa - a 'Tomatillo' Salsa Verde. I have no idea if substituting green tomatoes for tomatillo will work but we'll see. I recently ordered some Angus & Oink Scotch Bonnet ketchup with some regular AO BBQ ketchup. I wasn't paying attention to the labels (the bottles are identical) when I plated and served myself a liberal dose of Scotch Bonnet. Mrs BQ described the smell of it as 'scorned and angry'. Fortunately, I can handle hot sauce but I'm suffering from a cold at the moment and my sense of smell didn't detect it. Male bravado is a fine thing and I think I've intimidated the cold because my sinuses have since cleared. So if you like a hot sauce, AO Rampant Angus Scotch Bonnet is pretty good and has a depth of flavour versus just being about the burn. Even better if you have a cold it seems.

A few ribs before walking to the AFL semi final. Unfortunately the Brisbane Lions lost Sent from my iPhone using Tapatalk

MacKenzie, avert your gaze ... Swordfish with mesquite smoke wood, broccoli, and wild rice mix.

Got this Wagyu Tritip from Crowd Cow earlier this week. Started in the KK until it hit 120 and let it rest while I brought the Evo grill up to high. Served with the Peruvian Sauce, sautéed Mushrooms, and french fries. It didn't disappoint. Searing on the Evo

Thinking that today might be the last day of Indian Summer, decided to celebrate with a nice steak dinner. Prime grade rib-eye cap, with garlic pepper rub internally, and Gunpowder on the outside. Direct, on the lower grate, with a chunk of bourbon barrel stave. (Note: I deconstructed it by taking off the original butcher's twine, seasoning it, and then putting it back together with a combo of skewers and twine.) Plated with a HUGE 2x baked potato and sautéed mushrooms. Was gifted some lovely raspberries from friends who have bushes in their backyard, so onto a nice arugula salad with Roquefort cheese. I had taken some of the raspberries and made a nice vinegar with them, which went onto the salad, too. Plated!

Wagu steak .yum Sent from my SM-T835 using Tapatalk

Baby back ribs, lobster tail, mashed potatoes and grilled asparagus