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Well while i am awaiting some daylight here are some more pics...... I don't want to say what everyone else has said but.... this is indeed a Bentley compared to any other car manufacture (insert lawsuit here) pic 4 shows a problem i had not looked out for, a added pallet N.B.Ask the delivery driver to off load the KK before he leaves i don't think it clearly shows how high this was now off the ground my son in pic's 10 + 11 is around 20stone and he was slipping on the ply as we offloaded her. Whew the cabinet should be a breeze 💨

Inspired, I did a rib-eye cap steak from CostCo last night. Direct, lower grate, mesquite chunks, rubbed with Dizzy Pig Raising the Steaks. Plated with a huge baked potato loaded with Peruvian green sauce, sauteed shrooms and creamed spinach. Chimichurri for the steak, too. Side salad and dinner rolls.

My daughters birthday so Tri-tip with French au Gratin potatoes (3 cheeses) and roasted squash was her treat. Missed the pic with the squash.

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

This is the fundamental principle behind sous vide cooking - temperature AND time.

I know this isn't a cook with a KK but I thought it might be of interest, particularly now that travel has become some form of fantasy. This is a meal I cooked in Namibia last year, around a year to the day. My iPhone helpfully reminded me with its memories feature and I remembered taking the pictures with the intent of sharing a few of them on here. We were in South Western Namibia in the Namib Rand Reserve which is also an International Dark-Sky Association (IDA) Dark Sky Reserve. Watching the night sky unfold with the smell of grilled meat and the anticipation of a meal while enjoying a gin and tonic does takes some beating. We managed to find some Karoo Lamb which I'll be honest, looks better than it tasted but it was surprising to have found Lamb at all given how arid Namibia is. We made up some sosaties - a type of Malay influenced South African kebab and cooked those alongside. The fire arrangement was very effective and the folding frame with multiple tiers to allow for temperature control can be had for about US$10-20 in most outdoor shops. I've got quite a few pictures of our commitment to BBQ (or Braai as it should be referred) in Namibia. Doing baked potatoes in the hot sand is incredibly effective until you realise two things: food competition and where you buried them. There were a couple of times where I would have quite cheerfully stayed up all night just to keep an eye on the food as an excuse to just enjoy the night sky and sounds of nature. Most of the wood that you cook with is camel thorn or rooikraans (a type of Acacia) and I've included a shot so you can see what it looks like. It burns incredibly well as you'd expect of any wood in such a dry climate.

Burn in complete i think just over 4 hours at 500 -530 i did not see any tiles raise and only when i moved the lid to close it down did i hear a venting but could not see where from solvent smell not there... now what to cook for the first one ? so impressed with the temp control.

Fabulous. Had you already agreed who was going to 'run into fire' and act as the human shield if the KK got away from you? Corner of the house and the garden wall would be my first thought. Particularly with the extra gradient offered by the additional pallet. I think the ominous skid tells a story....your son didn't ship with ABS from factory huh? 😀 Once you get it on the wheels and off the ply and on a horizontal surface, it makes it so much easier. You almost forget the suffering that preceded that moment of euphoria. When you get the second one to go with it, it's going to be a piece of cake. I remember one of the first things when my 32 turned up and I was putting the grills in - those grates are heavy, I can only imagine what the 42 must be like. Watch your fingers! Enjoy your unpacking and first cook.

These beef short ribs came from a side of beef that we just bought. The last side we got from this farmer was amazing but we didn’t get short ribs last year. The rub is just salt, pepper and garlic. We will be using apple wood for a mild smoke flavor. I’ll let you know how it goes. Sent from my iPhone using Tapatalk

I'd vote a brisket for the first cook or you could go the whole hog, literally.

Nice job on the offloading. After a few hours of admiring the beauty, don't forget it's main purpose. 🔥

1 hour 15 into the burn in i started slowly its currently heading towards 350 time for some breakfast. After i check Onyxia a few more times.

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.

Chicken for the first cook.

Now, off to the races!!

Ribs and feet, my favorite. Let me know when it's done

Fantastic, it's home and up and running. I see a fabulous cook in your near future. What will it be????? Decisions, decisions.

What a fantastic day for you. Congratulations !!

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.

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.

Thanks Troble. Growing up in Africa and going back regularly, I've done a lot of outdoor cooking. I've had my meals interrupted by Hyaena, Lion, Baboons, Elephant and Buffalo on at last a dozen or more occasions. The birdlife also seems to like inviting itself along too!

We are pretty lucky here and can get meat that's born and bred within a few miles from where we live. One of the butchers we use frequently and also does nationwide delivery is : https://www.braceofbutchers.co.uk A lot of their beef comes from a farm just a mile or two away, various breeds of cattle, although we avoid Charolais etc. No doubt they'd provide you with a well hung full packer if you asked.

Incredibly simple. A reminder that for all the kit I have, you can achieve great results with technique and motivation! I'm not sure what the gin scene is like in VA but the UK has a proliferation of gins and I've seen seen gin in everything from lurid green to neon pink. The gin we were drinking was actually infused with Rooibos which is a Fynbos species used to make tea. It literally translates from Afrikaans as 'Red (Rooi) Bush (Bos). Pronounced as Roy-e-boss. The colour comes from the infusion. It's a dry gin but is quite honeyed - Rooibos is particularly refreshing drunk as an ice tea and is popular as an afternoon refresher with a little orange juice or honey. It does have a slight sweetness, perhaps toward an acacia honey but not sickly sweet. I think it works really well with the juniper. Never tastes the same drunk in the UK though! This is the bottle if you're interested: New Harbour Distillery Rooisbos Gin. It's a middle to upper middle market gin.

My local butcher doesn't do mail order but I also use Thomas Joseph or Turner and George. Try these links: https://thomasjosephbutchery.co.uk/ https://www.turnerandgeorge.co.uk/packer-cut-brisket.html

Thanks for that graph tony. Useful. Sent from my iPhone using Tapatalk

What a fantastic camping trip. I can just imagine the night sky. I'm with Steve, I've never seen gin with that much colour, interesting. Thanks for sharing.

well to be fair i think you are right i normally cook a brisket every 2 to 3 weeks it would be a interesting comparison (i think i already know the answer tho) but to get a good full packer here in the UK is hard any links @RokDok @Sir Bill @Braai-Q @tekobo

@Braai-Q thank you for sharing! That looks awesome. I absolutely love cooking outside over a fire in the wilderness. Your trip looks phenomenal

That's a pretty cool setup. So simple but effective. I've never seen gin with such a dark color. Looks like dark rum. How was it?

Smoked salmon is my kryptonite Basher, think I'm paralyzed from looking at your pics.

Sovroc, when my KK first arrived one side was slightly out of position due to shipping. Aware of that caution I believe I consulted with Dennis and made the necessary adjustment so that the basket would have even support. (23 KK 2 piece box) Once your KK has a number of cooks and the drippings have settled in below any type of adjustment at this point is not recommended, they are considered locked in place at this point

Yes @MacKenzie thats exactly what i needed to know i will check when its light here to see if it has moved during transit but i don't think it has,I certainty will not be removing it. We took everything else out to lighten it for the ramp of death. Pictures to follow on the other thread.

I've read that about chicken also and the key thing is, as Steve M mentioned, holding it at that 150F for the critical time.

I am pretty certain that I have read on the forum that one should never remove the firebox. It is what you are referring to as "the inner concrete ring". It holds the SS charcoal basket.

Wow, a feisty one. Show that grill who's boss. Meanwhile, we'll be waiting...

Worth all the pain and suffering though!

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.

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

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

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

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.

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.

Another EVO fan... I always do my fish on the EVO but I'm pretty lazy. Also gets the skin pretty crispy.

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.