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It was really lovely to be joined yesterday by a group of people who know what it is like to want or to have or to build a KK. Thank you for bridging continents and time zones to make it happen. Today I have the best of all feelings. Waking up and remembering that you have a KK in the garden. There is no feeling like it. I lay there for an hour in the dark. I am up now and it is still dark. And cold. Soon, soon, I will be able to get out there and cook. Hooray for KKs. Hooray for Dennis. Happy Christmas!

Day 1 of the butcher box challenge. Bone in NY strip rubbed with olive oil, pink Peruvian salt and black pepper. Seared in the cast iron pan on the searing grate (first attempt using searing grate), seared with beef tallow thyme abs rosemary sprigs fired up the side burner to make a succotash with edamame beans, sweet onion, orange & red bell peppers, garlic and sweet corn that I roasted in the husk on the KK Tossed some chanterelle mushrooms in olive oil, sea salt and thyme put on KK utilized my griddle to make cornmeal griddle cakes First time using the KK, side burner and griddle at same time. It’s December 55 degrees. Wife said it was best steak of her life. Served with Joseph Phelps cab

I couldn't resist lighting the KK after seeing tekobo's 3 KK stash, even though I had to do this for the first time this season- Char Sui Chicken thighs- Add a little sauce and we are off to the races.

It was certainly the most exciting Zoom call I had in my day. Watching an overgrown and highly excited child marshal a group of slightly confused blokes to line up her new toys in a beauty parade for the benefit of an international audience who were offering advice throughout. The British weather prevailed as it always does and created an ambience that could best be summarised by this picture: I have no doubt that when they arrived early, @tekobo arranged a dress rehearsal and the seamless unboxing was far too polished to be authentic. From my own experience, the fact that there was not a divorce level argument over when you lift from a count of three or any skinned knuckles is an advertisement for getting help and supervising. I love the fact that there was a multi-cam setup although I regretted going full screen at one point and getting a bloke's rear end at 4K on my monitor. It was a bit too real. Look forward to those first cooks....

Amazing introduction for me to an uncrating. It was very cool to get to meet everyone, and it only elevated my excitement for my upcoming delivery. But this was certainly not about me...most importantly, beautiful new setup@Tekobo! Thanks for putting it together and bringing us all to your virtual garden to celebrate with you. I can’t wait for the first food pic with all three in action at same time. Christmas dinner at your house just got a whole lot better! Cheers! Sent from my iPhone using Tapatalk

I had a super fun day today. Thank you to all the KK friends who joined the call to watch the unboxing of my new KKs. It was a bit weird, viewing the arrival of my KKs via video while talking to you and sometimes forgetting that the KKs were actually here with me in real life. It's official. I have defected. I switched from pebble to tile. And here they are. The autumn nebula colour that was on my shortlist the first time around is now mine and I love it. I won't be giving them names or dedicating my KKs to anyone but I will note that I am copying @tony b with this choice (I think!). The matt black on the 32 makes me think of @MacKenzie. She was the only person I told about my choice. I was wavering and thinking that I might want glossy black tiles. She said "no, we want a classy look here". The thing that made me smile the most was the "we". She was owning this choice of mine. And the 16 is truly a brawny bambino. @Paul was the first person to respond to my first message on this forum and he posted pictures of his 16, fully loaded, to help with my choice. I didn't get a 16 that time around but I have one now and am looking forward to cooking on it. There are lots of neat little innovations with the KKs since I bought my previous pair in 2017. I for one love this sexy fitted look with the sunbrella cover. I still have a room full of bits to tidy up and store. Tomorrow I am going to fit the rotisseries so that I am familiar with them and confident when I do want to use them in anger. First cook? Too dark and wet tonight and I am too tired but will certainly start trying things out tomorrow.

It ended up pretty similar for outcome of cook. Reverse sear took a little longer, hard to distinguish the difference in crust and texture- always expected flavour to be the same. Big difference is ease of cook. Reverse sear definitely easier. Forward sear needs attention at the beginning of cook to manage flare ups- seen by excessive smoke. Reverse sear allowed me to build into the management of this. The outcome was a huge hit. Exactly what was desired. Medium rare with the edges more medium for those not liking the juices. The fat rendered beautifully. Although they look burnt outside, they were not. This was the Balsamic effect. Sent from my iPhone using Tapatalk

We have the same problem. I still cook it rare and she gets the end cuts.

My first Zoom call and definitely the first KK Zoom un-crating .. It was lots of fun, multi cameras running.. I forgot to take my nap earlier as planned so I was dead tired but hung in there the full three grills. Congrats Kemi.. Looking forward to your first cooks..

Hi guys well I got the email and she will be delivered on Wednesday a 21" kk my first one and first komodo. I will soon update with photos but I will not be home until mid January to see her......

Côte de boeuf with chips for dinner tonight. This is 32 day aged Red Poll cattle. Food miles? > 2. Not cooked côte de boeuf before but going to use the Fireboard and reverse sear. Will try to remember to take pictures of the after. Thinking of an Austrian red to go with this. Likely a Judith Beck Ink.

As long as it's works is my guess, although I prefer the slower rise to bring to temp with a browning and then down low to bring on the heat. Why go to a restaurant when it looks that good!👍

Picked up my butcher box and I have to say I’m more excited opening this than any Christmas present....I think that’s a sign of a problem

Prepared two lamb noisettes yesterday. These are boned out barrel ribs( mid rib section) rolled. I’m loving this cut as the fat roll around the outside making it easy to render at high heat while also having very tender, lean lamb in the middle that can remain medium rare. First rubbed with salt, pepper, cumin, chilli. Then placed in bag with fresh mint and balsamic vinegar to marinate overnight- prefer two days but this will do. Given I’ll cook two today, I can experiment with reverse sear and forward sear and will report back on the difference. The juice in the bag will be reduced on the stovetop for red wine balsamic sauce. Stay tuned, I’ll finish this post within 24 hours. I’m taking bets. Who would favour reverse sear( slowly bring to rare temp on the split grate then finish on searing grill), who favours forward sear( seared on the lower grill first then raised to the split grill and slowly bring to medium internal temp)? Sent from my iPhone using Tapatalk

PBW works great on grease. There's always Dawn - if it works on oil slicked birds!

A mix of Raspberries and Blackberries, that's it. An American secret, so don't let any Canadians know.

@Basher That looks absolutely delicious. I can taste it. Great tip for the marinade and Beurre Balsamique ( :-)) We are having " Toad in the Hole " tonight - the consolation is that it comes form one of these : ( That's not the picture I had in mind - the thumbnails are too small and I 'm still celebrating @tekobo arrivals !

Here are some cray tails cooked before yesterday’s lamb. With the beurre Blanc sauce. This was good...... but the lamb stole the day. Sent from my iPhone using Tapatalk

Thanks @tony b for the tips and compliment. I ended up doing a forward sear, worked well but I left the cast iron pan on the lower grate too long after I took the steaks off (was doing other things) and had a massive grease fire that almost got real bad. Spilled grease all over my new concrete then frantically spraying the grease with a hose in the dark and scrubbing with a wire brush so it didn’t set in, while steaks are cooking. Cleaned it again this morning and looks like things will work out, but I digress. the Joseph Phelps is my wife’s favorite and since yesterday was the last day of school for her after a long semester I surprised he’d with the meal and wine....she was happy 😀

Scrooge wouldn't like that! What!, no razzleberry dressing? A feast!

@tekobo I am sorry I missed such an event. I must admit that I do have KK envy now. What are you planning on cooking today? congratulations on your journey to this point. You must be so excited. Happy day!

Really sorry to have missed it @tekobo, it must have been incredible. We did toast the arrivals in the RokDok household last night. What a set up !! Best RD

I'm greedy. I would eat both as long as the lamb turns out nice and pink. I love a lamb noisette, me.

Wow! @tekobo you outdid yourself. Very nice. Welcome to the tile side.

Can’t believe I missed a Zoom uncrating of the triad, but great looking setup. Definitely Matte Black. 🐮👍

Wow tekobo, absolutely amazing! I’m gutted I missed the video, but it looks you had tons of fun! All three of those KK’s are magnificent. What a perfect arsenal of cookers, with those you can truly take on anything! Sent from my iPhone using Tapatalk

Seeing your 16 on its nifty mobile stand (with teak!) reminds me I never did get around to building one like MacKenzie’s. So many projects; so much procrastination...

Troble I’ll cut the belly shell away from the cray tails, add a touch of salt and defrost them on the split grill to try and soak in a little smoke, then finish them on the lower grill. While they are defrosting I’ll make up a buerre Blanc sauce. It was delish last time- reduce some white wine, apple cider vinegar with onion, crushed purple crack and pepper and a sprig of marjoram and cumin. Strain this reduced stock into a dash of heated thickened cream then slow stir in a stack of butter. I have grown some fresh dill to sprinkle over the top. I’m doing a trial run today with some friends. Also baking a ham on Xmas with this. The KK will be working overtime- double pay given its Xmas day! Sent from my iPhone using Tapatalk

Well done Tekobo. Now the fun begins...... which one to cook on first? Sent from my iPhone using Tapatalk

This paints a good picture Braai. Can we expect Something like this Tekobo? tenor_gif6483472565858288577_68964341286080.gif Sent from my iPhone using Tapatalk

I was gifted this Wagyu rib fillet from a client. Marble score 9. About 220 grams fills you up- less than half a pound. Sent from my iPhone using Tapatalk

Thanks all. Tyrus this is definitely the easier method and a less stressful cook. I meant to say, the sauce from this cook was amazing. I poured the bagged marinate into a pan, added some stock then reduced to 30%, then stirred in a few dollops of butter. Beurre Noir Sauce???? Not sure what you’d call it? Anyway, caramelised with a subtle acid tang from the vinegar. Sent from my iPhone using Tapatalk

I neglected to say that it was good to meet @jonj, @BOC, a momentary flash of @Sir Bill, @MacKenzie, @DennisLinkletter and I'm not sure who was on from Australia, audio was terrible but picture was fine. If I've forgotten anyone, I'm sorry, I don't know everyone's real names.

@Basher - beautiful work my friend

Never in question, Robert.

Well Mac, it’s clear that your talents haven’t faded in my absence.. Sent from my iPhone using Tapatalk

YES, I highly approve of the tile style and color choice!! Most excellent!

I'd eat that!

I vote reverse sear! Looks good @Basher

I can’t speak to lamb, but with beef I have had better results with reverse sear keeping the interior medium-rare or medium without a lot of grey meat at the perimeter. So, I’m going to stick with reverse sear for this one. A great experiment.

Scored a nice piece at the local supermarket yesterday - 2 1/4 lb, bone-in. I'll get a couple of meals out of it and maybe that sandwich, too? Definitely going to be a red wine. I'll just have to be inspired the day of to chose one out of the cellar?

It's going to be very merry at that dinner table! I have a Tenderloin and it will be accompanied by some Fondant potatoes with the remainder of sides to be determined. 😉Pick out an excellent Riesling wine to pair with that, definitely white with seafood or the river water, but I certainly wouldn't refuse a nice red if offered.

My daughter requested Beef Wellington, so Beef Wellington it shall be. The wine will be a local red. Probably Petit Verdot. About a dozen wineries in my little town, so placed my order with one of them. Apparently I'm a regular..."the usual?"

@Basher what are you gonna serve with those bugs? @tony b can’t you make sandwiches with leftovers? I do not know what I’m making for Christmas. We’re in heavy lockdowns in CA and my kids preschool says if we visit with a family member outside out our household we have to keep our kids out of school for 7 days so the wife and I are still talking about Christmas plans....meanwhile I’ve been focused on meal planning my butcher box I’m picking up today. But I was thinking of doing a roast of some kind for chistmas Nothing fancy like a prime rib like @tony b because the Mrs. likes her meat well and definitely not bloody.....will finalize our plans this weekend and likely shop Monday

I'd like to set my expectations for tomorrow's Zoom call. The driveway: Red carpet. @tekobo: Cocktail dress, cocktail in hand. Music: Mandatory, something energetic. Extras: Must include man on crutches. I expect @DennisLinkletter to make opening remarks as well. I was going to Photoshop a theatrical poster but sadly the demands of clients and finance meetings have taken from the important tasks of the day.

I read some place that if you live in Singapore and are doing the burn-in for a KK you only need a couple of tea candles to reach burn-in temps.

Tekobo, would I ever love to see that at my breakfast table. Gorgeous.

Love sticky toffee pudding! Never tried to make it though. Killer pizzas everyone!!

Pizza bug has hit here too. Blue cheese, egg and rocket.