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The lamb noisette was sensational. The fat on the outside rendered beautifully. I rolled it around the lower rack for 7 minutes with the dome reading 150c. (300f) I’d call that medium. Inside was very tender. Here it’s plated. The mint chips are very subtle. Worth trying. I’ll leave the shoulder wrapped with a little stock for another hour. Sent from my iPhone using Tapatalk

Did a roast chicken this evening. I was going to light the KK but I was on a video conference call and frankly, the rain was horizontal and it's just a couple of degrees over freezing. Made up a recipe which was loosely based on one for Thessalian Quail. If you're able to find Thessalian lemons, they're incredibly scented and fragrant but I had to make do with regular supermarket versions. The recipe is simple and involves stuffing the bird with a mixture of onion, breadcrumbs and pine nuts. I cooked it using a Lemon infused olive oil to exaggerate the citric flavours but the dish also features bay leaves, julienne orange peel, juniper berries, clove, thyme, lemon juice, flat parsley, black Greek Olives (I used kalamata), red wine, fresh breadcrumbs and toasted pine nuts. The dark base surrounding the chicken is due to the breadcrumbs absorbing the wine and caramelising. The scrapings are utterly heavenly and the flavour combination is very hard to describe and complex. It's a bit like trying to describe certain Japanese dishes - they're alien to the western palette and the there are no direct comparables. I was going to do it with some Caponata but after 11h of video conferencing and talking on the phone, I just wanted to eat so made some cous cous and added some sultanas. The sweetness of the sultanas worked well but next time, I think I'll make sure I include aubergines.

Post-Thanksgiving burn-out Pork Chop dinner. A nice, thick Iowa chop, direct, main grate, apple wood chunks, 350F. Rub was a chipotle based one. First time using it. Not bad. Sides of melting potatoes and steamed broccoli.

@tekobo I have to admit that Charles is "good/bad" influence on me depending on how you look at it 😀. I didn't see his post until today ........ So Charles cannot be blamed for this purchase. Like Charles, I have been looking for the perfect camping/boating charcoal grill. One look at the PKGo and there was no choice................... I HAD to have it!!!!!! Now........ what I'm I going to do with the Acorn Jr., the Weber Char-Q, the Woodfire, the Cobb, the Joe Jr. and the Grillerette that I bought for use on the boat????? Seeing that they have all been replaced by the new kid on the block. Maybe if @ckreef "is/was/will be" a bad influence.... I should buy a camper trailer so I can have a home for one of the above grills. The boat will not share the PKGo!!!!!!!! (joke...not happening) Hi, my name is Jon. I have a problem and it is not Charles fault.

Mine arrived yesterday Charles. Had to sneak it into the garage when no one was looking. Told everyone it was for my son-in-law....except for him. He has the big PK grill......but will share this one. A 1/4 steam pan fits nicely under the cooking grate and takes one side of the grill. Perfect barrier for 2 zone cooking. .

Here's some Gochujang Chicken for you. the sauce is the boss and sticks to the chicken well. I added more for dipping, yum. It was a first for me with bok choy and it won't be the last. Since the KK does chicken so well it only enhances the recipe.

Here is the shoulder cap. Tasty. If I had to choose, I’d run with the noisette. Braai I have been playing around with this perforated cast iron dish. Fresh mint leaves, or spinach with whole cloves of garlic roasted in this dish alongside the meat and they make tasty chips with a concentrated green flavour- the garlic infuses into the greens. Layers of spinach with whole cloves is best. The mint is ok. To this above, from this below. Pretty simple and kinda like a green Biltong. Sent from my iPhone using Tapatalk

Lamb noisette salt and peppered and lamb shoulder cap marinated in truffle balsamic vinegar, mint, cumin and chillie. With spuds. The shoulder went in at room temp, noisette was 2c( cold). I’ll reverse sear both but leave the shoulder cap on longer. Sent from my iPhone using Tapatalk

Beautiful Tyrus! The sauce is so good isn’t it! Very unique but so tasty! If you liked the bok choy, try this recipe, it takes them to another level. https://rasamalaysia.com/restaurant-style-chinese-greens-with/ Sent from my iPhone using Tapatalk

Nice helmet Aussie, had a Shoei with similar looks. That shield protects you from the pesky bugs that can hurt. I remember once while riding I opened the shield to cool off a bit and a traveling wasp lodged itself between the cushion and my cheek. Touch and go for about 30 seconds. Ride to live, Live to ride

Here’s one to look out for. I’ve used it heaps to turn leafy greens into crisp chips in the KK. That’s with some fresh mint to sprinkle over tonight’s lamb. Spinach and bok Choy with garlic cloves have also proven tasty Sent from my iPhone using Tapatalk

I love this site especially for the language /slang that has evolved .I must say I gave the forum chook and road kill. Ckreef gave me Kewl. I got some new plates for my bike . Sent from my SM-T835 using Tapatalk

Some of you might remember I lost everything in a wildfire five years ago. Making a long ( I mean really looooong) story short, we moved in a couple daze (not a typo...it's been a daze) ago. I designed but, did not build the kitchen cabinets. Two sinks with a dish drawer next to each one. 48" dual fuel range with 52" hood. The house has 10' ceilings with 8' doors. I am going to coffer the ceiling but not right away. The last pic is one of the dish drawers open.

Yup I couldn't resist. The newly released PKGO. PK's latest addition, a table top version for camping or tailgating. Can be used as a single unit with a lid or used as two open top hibachi grills. Dual top and bottom vents. Even comes with a probe port in the back of the lid. Should make a great addition to the Travel Trailer. Had to try it out with a few quick burgers for lunch. "Hi my name is Charles ........ I have a problem ........."

Troble the spuds just had a little olive oil over them after rinsing. Salted after cook as I find salt before can draw moisture out and changes the texture once cooked. Placed around the edges so they were not directly over the fire. Lamb noisette is rack of chops sliced off the bone and wrapped up. Maybe you call it a boned out loin roast. It’s a quality cut- uniform in shape with the fat layer on the outside so perfect to reverse sear and my wife doesn’t really like bone. Sent from my iPhone using Tapatalk

Now @Jon B. did you have this on order already or was it @ckreef's bad influence that has you lying to your family???

@Basher thanks for the detail. Really fabulous looking cook. I’m finding myself gravitating towards more lamb and really enjoy reading your posts about different ways to prep. I am curious what a noisette is in American English. Got a translation? also not be overlooked but those potatoes look great. You just throw them direct on grill? Any other tips?

Mint chips? Tell me more....

Sounds tasty Braii-Q the ingredients are an exotic blend.

I thinly sliced some red pepper and cooked it in olive oil. Added the Bok choy, Oyster sauce, Garlic sauce and heated the blanched Bok choy. The only thing I would do differently is adding some garlic to pan with the red pepper next time. I thought the garlic sauce would be enough, but it could have used more. Thanks

Seeing that you live in Iowa you can do like the French do. Get a live pig because in Iowa you have plenty, train him to sniff out truffles in the ground. They say those critters are good company and when he's past his prime...pork chops. You know those high end stores are going ask for more than they deserve. As I recall....I did pay about that much at the Vail market, hell, you might think we lived in Hawaii or some secluded island paying that much. It will be interesting to see how you use it.

I have been using the geekhom gloves for a number of years, can move hot coals, can hold 600f grate for about 1 minute. in my opinion, for the work i need to do, they work well, they are a breeze to clean, leave them on, 'wash' your hands with dish soap or just toss them into the laundry and air dry. one con: the fingers of the gloves are short and lack a bit of dexterity.

It’s parked up at my brothers house. Sent from my iPhone using Tapatalk

I've just discovered these folks up in Napa - Trefethen. They make a lovely dry Riesling. I visited them this past September and joined their wine club.

Thanks @Basher The Wolf range is awesome. We had a Wolf 36" in the house that burned down. The gas cooktop at the ranch we were living at sucked! I cooked most everything on the KKs and woodstove. I hate to admit this but, I haven't moved my KKs yet. The 16" won't be a problem. I'm not looking forward to putting the 23" in the back of my truck...again!

Thanks @tekobo The two sinks and dish drawers are due to this nasty habit my wife has of always finding something to do at the sink as soon as I start preping a cook. Drives me crazy! I'll take some more pix and post them. The contractor we hired does good work but, it was really expensive and so slooooow! He was released due to lack of performance. Here's a pic of what the house looked like the day he was released after almost three years.

Nice company to the salmon Tyrus. I have been rediscovering Rieslings over the last few years and really love the dry Riesling. If you can source a Riesling from The Clare Valley, grab it. They are all good. Unlike the goon we used to buy when we just hit legal drinking age.... horrible sweet boxed wine in a silver pillow. Have you ever played Goon of fortune? Too late to start if you haven’t. https://en.m.wikipedia.org/wiki/Goon_of_Fortune Young folk across Australia are still waking up in the middle of a paddock, in summer with a silver plastic pillow- once filled with Riesling and now blown up- stuck to their face. Sent from my iPhone using Tapatalk

Scored some meaty az ribs from my butcher I think 1.8 kilo gave them some Pecan and smoked over jam wood Sent from my SM-T835 using Tapatalk

Salmon Sunday, Truffle salt, Dill, Parsley and a shake of Salmon seasoning. If you don't have any Truffle salt in your arsenal....you should. Cajun fries and ketchup, cauliflower rice, & zucchini. Oh this is one of the better Rieslings, accompanied with a meal or alone.

I swear this is my last one - LOL Of course Lang offset smokers is only a few hours drive from my house. Right down where we like to go camping...

with the lid closed, it looks like a alien smiling

1952 For straight up grilling they are top of the class and the build quality is right up there. For low-n-slow....... Well I had 2 Boston Butts on the main grate of my 19" table top KK today. Just finished chunking the meat up. A chunk of the bigger butt (26 oz.) is vacuum sealed and in the freezer labeled Camping - St Augustine, FL - Christmas Break. Just needed charcoal searing while going camping to compliment my CampChef griddle/burner setup.

Here...we...go! IMG_0012.MOV

Scored a butterflied leg of lamb gave it a reverse sere Sent from my SM-T835 using Tapatalk

Argh they have a photo of a 23" and with text and pricing for the 42" and call it a Komodo not Komodo Kamado... I've written the author