Leaderboard

It is so cold here that I put my squash soup which is now in jars in the ODK to freeze. They claim it will be -15C tonight. It took some determination to light the grill for supper but it tastes so much better then done in the kitchen. Chicken thighs, and roasted carrots on the grill with B&B smoked paprika, Zanizbar black pepper, and purple stirpe garlic. Plated.

Yep, got these at Costco. Always grab a pack when they have the prime cap available, vacuum seal and freeze, and done. I've seen some act as if it is sacrilege to cook fish on the KK - here's my Mahi from last night. Indirect over 1/2 basket, regular grate, put some aluminum foil over the top of the basket splitter in case anything fell. It was perfect. Excellent fish tacos! Wednesday is seafood night @ the house since the trash goes out that night. We'll cook it other times as well, but Wednesday is almost always seafood.

Retire? Ebikes aren't retirement, to tell you the truth, you would probably travel 3x the distance on an ebike vs a conventional bike and enjoy the same benefit of exercise physically within the same time frame. Don't discount an ebike because it allows assistance, but think of it as a carrier to give you that objective you couldn't accomplish with a normal bike. That's the truth, so help me God. Toney, I had the 5 speed purple banana seat Schwinn, bought it at Sears,.. today?,,,wish I had it. I know where I left it, it's not there

I had these at a restaurant years ago and I am trying to replicate. Cold smoke then cooked over heat. Make sure they aren’t overcooked. Old fashions as well. Sent from my iPhone using Tapatalk

We expect live updates - as it happens !

Sleep tight people tomorrow is the day

A bowl of roasted squash soup for lunch. It tastes like pumpkin pie. Yummy.

Nailed this prime ribeye cap steak last night. Sides are ugly but done right instant mash potatoes are one of life's guilty pleasures. 1/2 basket cocochar with some leftover fogo and/or coffee char (I forget what was in my leftover bowl I keep in a cabinet next to the KK). Indirect on main grate about 270 then up to 310 when wife started complaining that I was running much later than my estimate. Pulled at 118 internal and opened the blast furnace. tossed back on and alternated about 45 seconds per side on sear grate until internal hit 125, then I just kept it on the less seared side a little over a minute and pulled for the final rest before we ate. edit to add this line: Didn't cut too early, I spooned some of the juice onto the steak that had settled in the foil wrap while resting. Brought to room temp with only kosher salt, then added pepper at the table. I've cooked a lot of prime steaks - sous vide then sear in cast iron, front sear on a webber NG then indirect for a bit (tough with a steak 2.5" thick like this one).....this was the best damn steak I've ever cooked. Then just begrudgingly split with my wife. Good news is that she never finishes hers

Enjoying a brief respite in the weather here (sorry, MacKenzie). Yesterday was in the upper 50sF, today upper 60sF, before heading back south over the weekend with rain and 40sF. Last night was a couple of petite sirloin steaks. Direct, sear grate, mesquite and post oak chunks. Rubbed with Gunpowder and Raising the Steaks. Plated with roasted spuds, parsnips and broccolini with parm/garlic/parsley butter. Mushroom and caramelized onion sauce.

@Troble - be careful with those really old pressure cookers - they were known to explode/overpressure. Didn't have all the safety features that the news ones do. My mom had one with the weight on the spindle to regulate the pressure, it would hop up/down and sputter steam. As a kid, I thought it was neat. Now as an Engineer, it was pretty scary.

An outdoor freezer Mac, lucky you. 5 degrees F, ice skating on the pond tomorrow, along the sides to be safe. Looks good Mac, and you know it's always better on the grill.

This is a cast iron pan and very good on the kitchen stove for a burger, mushrooms, etc. The wooden handle comes off so it can be used in the KK or oven. I am finding more uses for it than I thought so I'm glad it is not turning out to be more flexible than I thought it was going to be.

Ebikes were never really a thought. Both me and Mrs skreef sit on our butts 10+ hours a day at work. We figured we needed a bit of exercise. I imagine a few years down the road when we retire we'll consider a ebike.

The last of the burnt ends for dinner. For breakfast I made Tamagoyaki for the first time. I expected I'd end up with scrambled eggs but it was my lucky day.

We are only 100 miles away - I reckon we'll see the plume of smoke.

Citrus brined chicken with fresh Rosemary. Cooked over lump and red oak on the rotisserie. 4 breasts 2 leg quaters and 4 skinless thighs with room for more. Glazed with a sweet mustard sauce to finish. By bringing the forks into each other it minimizes movement which secures the meat, no string. As the meat firms up the little jiggling you had disappears.

Like we tell new owners, who've never cooked on a similar grill before - Don't chase the temperatures! Once heat soaked at a specific temperature, it's very hard to lower the temperature again, given the mass of the KK. But, during initial heat ups, you can tweak it back down if you overshoot some (see note below). You'll just end up frustrated if you are constantly messing with the top vent opening to hit some magical target temperature. So, as you're doing, get a feel for the top vent settings (lower vent is not important as long as it's open to supply enough air to keep the fire going - which isn't much). Top vent settings are very repeatable, so make some notes to follow until you've gotten it down pat. You'll find that it doesn't take much movement of the top vent to see a noticeable change in temperature. Give the KK time to stabilize temperature before making any adjustment to watch the change. Also, part of the "Don't chase the temperatures" mantra - don't fret if you miss your target temperature by +/- 50F. All it means is that the cooking time will be a bit different is all. Your food will come out fine. You should be cooking to internal meat temperatures and not by time, anyway. Good luck with the burn-in and happy cooking!!

Meet big blue!

I've had this one for years, works like a charm.

Well, decided I would do a test run on my smoked turkey recipe before Thanksgiving. So I decided to cook a fresh 1/2 turkey breast from Publix. I brined 8 hrs in a mixture of 1/2 gallon water, 1/2 cup kosher salt, 1/2 cup brown sugar and 1 tsp of each of the following - rosemary, sage, oregano, marjoram, thyme, garlic & black pepper (boiled and cooled brine ahead of time). Dusted with a little Cajun season just before placing skin side down on smoker. Smoked somewhere in the 2 1/2-3 hrs range (red wine was flowing) at 250 degrees. When Guru meat probe indicated 165, I turned off the fan and let it sit on KK till it hit 170, then rested inside on butcher's block for 10 minutes. Below are the results and I think the juice flowing out should put to rest any thoughts of poultry at 170 has to be dry. My wife commented on how this was the most juicy turkey she had ever eaten (including my fried version). -=Jasen=-