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Here is the finished product. Look at that smoke ring! Simply delicious! Sent from my iPhone using Tapatalk

My wife says that I'm enough to drive her to drink which generally prompts me to offer her one. I try to be helpful. 😀 There is no such thing as a bad G&T, it's only bad when your glass is empty. If you can get your hands on Rooibos, the infusion is easy. It's not the same as running it through a still as part of the distillation process but if you steep it for a day or so, I'd say it wouldn't be that far off. When we have parties, I do a spring punch and instead of getting carried away with sugar, introduce some sweetness with rooibos and honey.

Was in the mood for Italian, so hot Italian sausages/snags on the grill, direct, main grate, 325F. Plated with fettucine with a puttanesca sauce. Side salad didn't get in the picture? But the chianti did! 😄

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.

Great to see your KK in position and looking forward to seeing how you use it. I love brisket but don't do that many. Given most butchers bone and roll brisket I usually ask the farmer to bone it and send it whole and I do the trimming myself with varying degrees of success. I buy from both of these suppliers regularly and, given they mainly supply restaurants, I am sure they will know what you want if you ask them to provide you with a full packer brisket. Talk to Richard at https://www.huntsham.com and Dan at https://www.lakedistrictfarmers.co.uk.

Good video.. Never complain about how old you look.. we've earned all those "character lines" on our faces! If I needed to make lost of pulled pork commercially maybe but I would miss my BARK.. I salt first then slather heavily with French's mustard then add my salt free spices to cover the mustard. The mustard reduces down, absorbs smoke and fat to become a chewy magical jacket. I would also refrigerate the pulled insta-potted pork before I smoked it.. First, if cold more condensation of the smoke/vapor will take place and second I can smoke it longer before it gets to where it's over 195º and breaking down turning to baby food.. But yes I love my instapot too.. I got a brisket the other day that the flat was only 2" thick at it's thickest.. I cut it off and instapotted it and then smoked it cold with my smoke generator at 250º. It was still moist!

I think with state run spirit stores, ours is a bit muted on just about everything. That does sound really refreshing. Despite my limitations, your post did inspire me to prepare a few G&T's with our plain old clear versions on this mild and lovely evening while I wait on the chicken wings to stop spinning. Cheers

I dated a South African for 7 years. I’ve been there 4 times. She was from Capetown a d her family lived in Constancia so it was a nice visit outside the flight. I know Roobois tea very well and I have find new prices of being in our early 20s and going on a backpacker trip through the Kruger and eating springbock stew under the stars before going on our night drives. Very beautiful country South Africa

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.

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

Sovs I am on a mission to expand my repertoire of good sauces. Do you have the recipe for this whiskey and peppercorn? Sent from my iPhone using Tapatalk

I don't think I have ever achieved that nice of a smoke ring on my vision grill or my offset smoker. I am now getting the hang of this grill and it is living up to all of expectations.

I really had no idea how old I looked... https://youtu.be/tXEqWF8XGmo

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

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

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

I've found the most important thing with cooking a chicken is to ensure it's at room temps. It always amazes me how long the cold can stay deep inside the bird and in the bones. Probe your wanna be room temp birdie with your Therapen to really know.. you might surprise your self. I know every time I've seen blood in the joints it's been a rush to room temp birdie.

https://www.nichibei.org/2020/03/the-gochiso-gourmet-vermicular-for-me/ The following is a quote from the above link. I found it interesting and would like to try it but need to read more. And poultry, whether chicken or turkey, needs to be fully cooked. The temperature is usually set at 176 degrees to just get the proteins cooked, but low enough that dry breast meat isn’t an issue. So I followed the recipe listed in their included cookbook and brined a boned turkey breast overnight, then drained and dried the breast and formed it, wrapping it in Saran wrap, then cooked it at 176 degrees. Because the recipe only called to “sous vide” it for 30 minutes total, I actually cooked it at 176 degrees for 80 minutes, turning it on each side for 20 minutes. And despite the additional cooking time, it was as moist and tender as turkey gets. In fact, the Mrs. says she’ll be on the lookout for turkey breast at every supermarket trip. I also spiced then wrapped boneless, skinless chicken breast (without brining) and cooked them at 145 degrees for three hours with the same tender, moist results!

Since I'm not travelling this year, keeping it simple. Plan is a turkey breast (boneless), with some legs (my favorite!) Going to inject them with Butcher BBQ marinade the day before and rub the outside with EVOO, lemon pepper and dried roasted garlic just before going on the KK. Main grate, direct, 350F, apple wood chunks in the smoker pot. Cocochar to not over smoke the bird. We're supposed to get snow tonight turning to rain for the next couple of days, but assuming the forecast is correct (🤞), should be OK on Turkey Day.

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

While you're there I highly suggest their smoked wings. Probably my favorite wings I have ever had.

The Feet didn't achieve the smoke ring I was looking for.

Those short ribs look incredible.

Excellent. After 7 years, I expect you support all the right Rugby teams and act in an appropriate way when people ask if you'd like 'wors... Constantia is a superb part of the world. I think you can find beauty in so much of the world though, you just have to look.

Those ribs look lovely @Boom Boom

Looks extra tasty, and that is a great smoke ring, Boom Boom.

Halfway done. Sent from my iPhone using Tapatalk

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.

Chicken for the first cook.

@tony b chimichuri & Peruvian green sauce? That’s my favorite combo. Looks amazing

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 💨

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.

@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.

Highly recommend a pork butt for first cook. It is low and slow, very forgiving in case your temperature has volatility, and it is ALWAYS more delicious than you can imagine. Just be sure to target a finish time before when you plan to eat. The temperature will stall for a few hours if you don't foil (I don't). When done, you can keep it hot for a while after it comes off the KK (foil, towels, and a cooler), but it tastes so amazing when it's fresh off the grill. You have to make sure you taste a bit when you first take it off. I find brisket to be higher risk.