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Flat iron steak. Marinated for 24 hours in soy sauce, Worcester, garlic, Montreal steak rub and a little bit of honey. Grilled at 350 over coco char with mesquite wood and then finished on the lower grate (first time doing this after 9 months of KK ownership) served with some grilled sweet corn roasted in the husk and grilled asparagus and baby carrots using this new little tool my mother in law got me. super tasty, healthy, & clean. Love the mesquite wood flavor. Will continue refining my lower grate game

sooo close tomorrow i will show more pics including the beast slope I have not hurt this much for a long time in a good way cuts bruises and aches

KK chicken is hard to beat. Sent from my iPhone using Tapatalk

Made a Trader Joe's run this week and had to get a pack of their chicken shawarma. Tasty stuff and no work! Direct, main grate, 325F, apple wood chunks. Plated with coconut curry rice and roasted broccolini. Side salad with feta cheese.

Pirates dealt with ☠️ I have cunningly lured our son out of bed early with the promise of a bacon sandwich and whatever steak he would like for next weekend, so we can release the Beast off of the pallets.I did not want to attempt it on my own. As far as the Goat goes Helper number 3 (see pic 2) is looking very guilty and full !

So....is the beast now installed in his/her final location? Photos, photos, pleeeease!

I type this with a stiff back and a big grin i have got the old girl Onyxia off the pallets and onto the ground now, i have never owned a grill like this and i am easily confused The burn in, do i just leave in the charcoal basket on its own picture 1 or with the slider divider attached to it picture 2. (Assume full load of charcoal so no attachment attached to it.) I have had a look and i cant see a definitive explanation of all the configurations for a 42. So far i see a basket with a attachment that allows you to slide dividers left and right with various inserts on top to shut off other sections so you only fill the centre of the basket. i thought it would be a 50/50 left right split so as i am unsure of everything i thought best to ask. If the slider config in pic 2 is removed i have seen a video then attaching 2 x upright legs to the basket with a clip on floor so you can then put stone diffuses on. Last question for now, is pic 1 also referred to as a firebox (again i assume yes but best to ask) Thanks all Sovs

I have seen some charts that show how long the meat needs to be at a certain temperature in order for it to be considered safe to eat. I found that the conventional wisdom of 165 is way conservative and basically means the second it hits that temp, it is safe to eat. 150 on the other hand requires maintaining that temp for 3 minutes. I have modified somewhat when I bring it off but still afraid to push it quite that low. I still bring it off the grill when it is in the 150's knowing I am safely over the 3 minutes mark and it is definitely juicier now.

Beef short ribs, sous vide for 72 hours at 136F then seared on the KK.

Years ago I had printed an article on cooking chicken up to 148 from Thermopen. The idea was cooking the chicken up to 148 and then then let it stay at 148* the chicken will be safe to eat. I tried it with a Chicken Breast. The temp reached 148 and I let it go in the KK for additional 8 minutes. The dome cook was at 280. I took off the breast and let it sit for 5 minutes. The temperature of the chicken went up to 151. The Chicken Breast was cooked perfectly to my liking. It was very moist. I just wonder if doing the same way when cooking a whole chicken and doing the same way will the Thighs be cooked enough to be safe to eat. And I am not a big fan of eating chicken breasts.

Cleaned up the gravlax this morning after 7 weeks curing in the cold room. The pellicle was well set and the oils were more prominent through the flesh when sliced. After breakfast, I’ll tuck some away for Xmas day. Sent from my iPhone using Tapatalk

I haven't owned a 42 but, for all other KKs I would expect to fill a basket full of charcoal to do the burn in. With the sheer mass of the 42 I would go for a full basket as per picture 1. For configs of the slider, I think there may be a video on Dennis' instagram feed from when he first introduced the slider. Will take a look... Exactly right.

sometimes it takes a person from out of town to teach you about your own city... Thanks, Boom Boom.

That looks very tasty! Took advantage of the nice day yesterday by doing a 1/2 rack of baby backs. Indirect, main grate, Guru @ 275F, smoker pot of hickory and apple. Ribs rubbed with Dizzy Pig Crossroads. I did sauce 1/2 of the ribs with my house sauce for the last 30 minutes. Ribs were on for 3 hours. Plated with airfryer tater tots w/Peruvian green sauce and hushpuppies. Side salad.

Found it! This is a short video of the sliding basket config for the 32. https://www.instagram.com/p/BtmADV0nkz0/?utm_source=ig_web_button_share_sheet and the home page for the 42 on the KK website shows the various basket configs if you click through the photos.

OK i think bottom inner concrete ring is the firebox and the basket is just that a charcoal basket that can be taken out after many cooks where as the concrete ring stays put I will check first thing tomorrow to make sure it has not moved during transit. If i am wrong please chip in thank you.

Still, we had some excellent threads it wouldn’t hurt to resurrect! And Roadside Chicken is one.

I've had a busy week. Then I come on here and find out that you wrestled it from the Somali pirates! Looking forward to the grand reveal. I assume the goat is in the garden already?

Tyrus I believe I used apple or cherry. I have a few different woods and sometimes I forget what I used. As a side note, I live in St. Louis Missouri and I travel over to Kansas City quite a bit. I found a place called the The Wood Yard. It is a Restaurant and an actual wood yard. You can buy a log of cherry, apple, peach, mulberry or any variety of wood for $1 each. I think I spent $15 and i have enough variety to last me for at least a year. I cut them into chunks and since the KK is so efficient it doesn't take much wood to achieve the flavor that one is looking for.

Tony, you have my mouth watering with that dinner.

Troble, what a delicious looking dinner.

Great pixs and looking forward to tomorrow's batch. Fingers crossed for sunshine.

Got the team ready to go here are some pics you lovely lot. We had 1 shirker in pic 2 always 1 🤣 Dark now so i will finish with some help tomorrow morning. Very pleased so far 😁despite the driver nearly leaving because the pallet got stuck between the main gates broken English "Boss say i have to go" quick phone call then we cracked on even getting 1 neighbor and another lorry driver to help

Made my favorite Peruvian dish Lomo Saltado grass fed top sirloin with Peruvian pink salt, garlic and cumin sauce has soy sauce, pisco, aji amarillo, red onions, garlic, cumin, red wine vinegar, chicken stock, tomatoes and cilantro. Served with French fries and white rice

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.

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

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.

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.

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

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're gonna pitch a Wing, Ding Doodle, all night long! Wing night, direct, lower grate (trying to balance crispy with not overcooking them), 325F dome, peach wood. Half rubbed with Suya pepper rub, the other half with Hot Wing Dust. Plated with airfryer tater tots, with Peruvian green sauce and carrot/celery/cucumber sticks with blue cheese dressing. A nice homebrewed pilsner to go with it all!

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.

https://minimalistbaker.com/roasted-butternut-squash-soup/ Made this soup today for the first time but not the last. I did substitute chicken broth for the veggie broth that I didn't have on hand. Veggies ready to roast. Soup is done and ready to blend in the Vitamix. Ready to serve, except it is not for dinner today. Having burnt ends, spaetzle, carmelized onions and cooked squash passed thru the spaetzla maker.

Beef ribs yum the lanes Apple pie gave it a dark tinge Sent from my SM-T835 using Tapatalk

Cheese pizza, pepperoni and the wife mixed hers up tonight and did pepperoni, bell peppers, mushrooms & black olives. NY style pizza crust courtesy of the great @MacKenzie turned out great. @tony b made the dough Thursday wasn’t sure when I’d cook it this weekend but was good today

Taken some inspiration from Tyrus. This is boned out lamb marinated in truffle and balsamic vinegar with a touch of cumin. Not burnt, that’s the balsamic caramelising. And some grilled lettuce- taken from Lennox Hastie. Sent from my iPhone using Tapatalk

Bun Thit Nuong last night, I love this dish! Sent from my iPhone using Tapatalk