Leaderboard

Tri Tip injected with a Korean bbq sauce and dusted with some lanes magic dust Sent from my SM-T835 using Tapatalk

So good to be home. I found this little pork loin in the freezer. Salted, cumin, paprika. I’ll do this at a higher temp- 400f direct and have built to fire up to the from of the basket. Sent from my iPhone using Tapatalk

Non KK cook my wife’s parents are visiting from LA so I made my wife’s favorite Peruvian dish Aji de Gallina, which is essentially Peruvian curry boiled chicken breast, pounded and shredded. Sauce consists of red onion, cumin, garlic, oregano, cumin, Aji Amarillo paste you take take a loaf of white bread and blend it with some of the chicken water, walnuts add blended mixture, add chicken broth, add evaporated milk, add 2 chopped Aji Amarillo, add shredded chicken serve with white rice (traditionally they also serve it with 1/2 hard boiled egg but I hate hard boiled eggs and don’t do that always a little added pressure when I’m cooking for the parents who are from Lima but fortunately they said I nailed it and it’s better than they can find in LA gave them both to go containers to take home father in law made Chicha Morada which is a sugary purple Peruvian corn drink that the kids love

Here’s the end result of the pork loin Sent from my iPhone using Tapatalk

Pretty cold here today at just on freezing and with pretty heavy snow so my enthusiasm for being outside doing a cook was not at its peak. So we decided to go for Okonomoyaki tonight. Can't claim credit as it was Mrs BQ on the grill. If you don't know the dish - this describes it and what goes into it. We tend to do Osaka (authentic style) and use all Japanese ingredients as substitutions do compromise it. We tend to do ours with a combination of sliced belly pork (have to get it from a Japanese butcher as our local butchers can't seem to get it looking like the picture attached, even when cut slightly frozen). Cooked on our teppanyaki grill which is the equivalent of a KK in terms of build quality and design. The domes are burger dome covers and are used to help generate steam which cooks the mixture through without burning the bottom. You then finish with Kewpie mayo, Okonomiyaki sauce, Katsuobushi (dried bonito flakes), Aonori (dried green seaweed). They can be incredibly decorative but in my enthusiasm to dig in, I forgot to take a picture. I'm tempted to do a version in future with left over pork or brisket but will probably do it with a schichimi togarashi rub so the flavour profiles work together. I'll just buy it in versus making it from scratch.

I received my 21" Komodo Kamado right at the end of the year. After doing the curing cook, my first few cooks were higher temp cooks for skirt steak and pork chops. Last night I started an 18 hour brisket, using a mix of the coffee charcoal and the much harder extruded coconut charcoal. I've also purchased some Binchotan and am excited to try that next time. I used an UltraQ to manage temps, and with a full basket of charcoal I had to keep the top vent only 1/8th of a turn open in order to keep the temps around 225F. Like everyone else says, it is amazing how well this thing holds heat! I used Meat Church's Holy Cow rub, and this is the first brisket that my formerly vegetarian wife has not only liked, but absolutely loved. I'm sold!

Since @tekobo mentioned football, I'll share my cook for the weekend's games. I made chile verde, starting with turning 6 pounds of pork loin and pork shoulder into carnitas yesterday, finishing up this afternoon with the rest of the cook. Four pounds of tomatillos, 1 1/2 pounds of tomatoes, 1 1/2 pounds of Hatch and poblano chiles, etc. Game one is about to start.

I have been using my MAPP torch for years and certainly never noticed any petroleum smell or taste. It is only running for maybe 20 sec and then I hit the coals with the Milwalkie mini blower to get the coals burning.

You're going to be blown away by that Kurobuta pork. Heritage breeds are just so crazy good. Last night was steak night. New cut - Sierra steak from Porter Rd. Similar to flank. Cooked direct, lower grate (thin steak), mesquite and post oak, rubbed with Gunpowder. Grilled a piece of haloumi cheese and the romaine lettuce for the Cesare salad. Plated with a nice 2x baked spud. Chimichurri sauce and sautéed mushrooms for the steak. Interesting cut of beef. Good flavor, but you have to cut it against the grain.

Well I understand the dilemma and I was in that same hotel, checked out about a week back.

Kurobuta pork shoulder on the left, Costco pork roast on the right. Can’t wait to see/taste the difference. Never done Kurobuta pork before. The fat cap on it is amazing. Pure white and buttery soft. Update - Right before the wrap -

Thanks to folk on the forum I've combined a little retail therapy with preparation - you'll know who gave me these ideas. I've got a couple of sheets of 18mm ply, and I have tongs etc. I've cleared a couple of 5' x 2' shelves in the garage to house the "extras". First, the reading list - the essentials - love Meathead's science. Next 110 Kg of coconut charcoal, plus some of my usual local charcoal. For lighting, a cordless leaf blower and Mapp torch, plus a popular pair of gauntlets. Xmas presents from Mrs RD and the RokDoklettes, a personalised grill apron with matching leather gloves, Meater (plus - thanks for that tip -I can monitor the cook from the pub next door), and a pair of bear claws. My stocking contained lots of spices. Last, but not least the 9.2 % Bronze Triple and 10.2 % Matt Black Stout, brewed to toast the arrival and of course essential (seriously) "Adult Beverage" for the burn in. Cheers RD

Well, at last after four months it is almost here : Surabaya to Singapore on the Bangkok Bridge, a little sojourn in Singapore and then a cruise aboard the HMM OSLO. I've followed it around the world and now it is so close. It's now parked at the Nab anchorage to the East of the Isle of Wight, waiting patiently for its slot at Southampton, which will hopefully be later today. I live just North of Dorchester- I feel I can almost see it !

Today was a cook on the KK approx 5 and 1/2 hrs long with temps ranging purposely from 225-275, all good. The ribs went on around 2 and the chicken breasts at around 4. On the ribs I had a Texas rub (homemade) and the other was dusted up with a Mississippi Grind, a recent purchase. I never got to taste the ribs because, I employed someone to work for me and as payment and he insisted on ribs vs any monetary payment. The final touch for saucing was something my wife brought home called Honey Aleppo Sauce, a purchase from Trader Joe's. This sauce on a heat scale would come in at around a 4 on a scale of 10, but because of it's complexity you could bring it up some without destroying it's message. 50/50 with a mayo makes another good sandwich sauce. It provides a golden color to finish and works well with the meat as an ending. As I stated, it's unfortunate I couldn't taste the ribs, however I did eat the Chiken that was treated equally and so reluctantly passed those ribs on down the road. Featured is the large Coke colored paperweight with the base he made for me out of cherry on his lathe. (Shopsmith) The piece will be illuminated with a twinkling yellow led light to catch the eye. Chiken and Ribs, it was a warm winter day...the time well spent. A perfect fit all around

Wrapped the two shoulders at around 3 and am now, at 3:30 up in the 190s for both, so we are well on our way to probably coming off around 5-5:30. Here's one of the shoulders just as I took off for wrapping.

Fortuitously I had this email from Milk Street (the Cooks Illustrated folks) about a new hybrid knife that they had developed - a cross between the Nakiri and a Chinese cleaver (you listening @Syzygies?) Milk Street Kitchin-to Knife | Milk Street Store (177milkstreet.com)

It amazes me how many "good cooks/chefs" don't remove the green sprout from their cloves of garlic?! I am "knife poor." I can't tell you how many chefs knives and Santoku's that I have. @Troble For your budget point, you can't really go wrong with Shun knives. My Shun Nakiri is one of my "go to's" for everyday tasks. Amazon.com : Shun Knives These guys have a lot of nice options, if you want to explore more traditional Japanese knives. They span a large price range, so don't freak out if the first one you look at is over $500. Shop All Knives | KORIN

That does look juicy with great bark. Sounds like everything is tight, once in the zone it's on cruise control. Hope you weren't pressed to run out and check on it, if you did out of curiousity that'll soon pass. I seldom check, and if I do and notice a climb it's not problem, the meat internal is what I'm looking for as long you didn't get any high spikes. Just watch the top hat when you open the lid and make a mental note of where it's at, it will move on occasion and then a spike or fall in temp could occur. A 1/4 turn for on mine sets me at 225, a slight bump jumps it up, once your comfortable it's all good.

and some prime rib. The potatoes were first soaked in a salty brine then layered layered on top of each other with chopped onion, mozzaella, parmesan and a can of Campbells cream of chicken soup layered into each.

All the essentials. Brushed suede and a gun case for your torch, nice touch. Be careful though about wearing that attire on the street, my understanding is that in Merry ol'England the executioner had a similar set up. Don't want to upset the neighborhood kids

Can you give an idea as to what you’d like to spend? Knives are a whole new rabbit hole, so budget helps with suggestions. Sent from my iPad using Tapatalk

@RokDok see you got some of the pro q coco good job it burns well i had a pallet delivered with 12 bags of normal. The KK takes ages to go through it, i have used 1 bag of charcoal and 3 boxs of coco this includes the burn in (7.5 hours). Also like you i have been spending out on "extras" ever since Sovs

Welcome @Wilsonj. Don't panic. It is a bit like getting to know your long term partner. This one doesn't need a pre-nup and will forgive you for pretty much every mistake you can/will make along the way. Assume it will take a while to get into your stride. Make sure you enjoy the journey.

I haven't posted in a few weeks but not for lack of cooking! Here are several items I've done during the holidays and recently. 1st two pics - Tenderloin stuffed with Fior di latte, parrano, and roasted red bells. Smoked over coffee char (I think - probably also leftovers from other cooks) then final sear on the evo. A tad overcooked but its tenderloin so still very good. 3rd - greek lamb chops, green beans, and (over-cooked) greek potatoes. 4th - pork belly burnt ends and a few thick slices for tacos. Fogo yellow and a chunk of post oak. I pulled the thick slices before done to use for tacos. 5th - Finished pork belly - I also threw some brisket in after the last pic. I'd picked up a brisket point for my wife to use for her Vietnamese soups. 6th - Guajilo salsa cooking! 7th - searing the pork belly and tortillas 8th - Final product of the smoked/seared pork belly - tacos w/guajilo salsa, pickled red onions, Mexican creme, and cojita cheese! Also grilled some corn to make elotes! We prefer to remove from the cob before coving in mayo/mexican crema/cojita/and spice. Hello 2021, goodbye resolutions! Edit: The order wasn't what I expected but put your elementary caps on and draw lines from the picture to the description

Mac., I sent a carrier pigeon with a message and never got a response, that was my champion, he made the trip I'm sure, you didn't eat him because he was fat, did you?

Tony, it doesn't seem to be available in Canada but I do have an inquiry into them to find out.

Agree with all above. Most important is to know what is important to you. This is hard to know when you don’t have much experience with quality knives. Carbon vs stainless is probably the most important stating point. For me, this decision was driven by laziness and the at home situation of battling a school of thought that everything goes in the dishwasher that is a mantra from some I live with (they shall not be named for the safety of me). The acid/corrosion test and edge retention is what was most important to me. Ended up with stainless. If you go VG10 with demascus or a better steel, I don’t really think you can go wrong. My only real suggestion...if you see one you think you like, just get it. If you get sucked into the the knife forums online, you will second guess all your moves but you could have been ignorantly happy with a great knife without knowing all of that. Shun and wusthoff are always good. Had a modem to give it a go, it is good. Kamikato was my least favorite of these I tried, but it’s my clever and I still use it all of the time. A lot of others that are really good at a higher price point too. Have a custom chefs knife on order that should become my go to. It was a luxury purchase to go with my KK, but otherwise not necessary for what I do most likely. Sent from my iPhone using Tapatalk

Thanks, and congrats on your BB32 also! I have the MAP torch. That was the best investment so far. I had angst about how difficult it might be to start a charcoal fire, but 10-20 sec with the MAP and things are going well.

I second that. I've never noticed any petroleum smell or taste using my MAPP torch either.

Thank you! I'll need to get a stainless wire brush. Or check to see if the one I already has is or not. Its a bit dirty, so I can't tell! What are your thoughts on the spiral brushes that don't have those nasty wires that come out ? I stepped on a couple of these, and they aren't fun.

Did exactly this, thank you! And fire went out with coals left in the morning. I'll add pics later. Busy at moment. But I have them.

Nice job!

Thanks Basher, We usually cook fairly basic things, Scotch fillet Salmon fillets or cutlets Chicken breast Now I have a more capable cooker I'm busting to try a d Boston butt among other things. I have the rotisserie too, so I'd like to try a whole chook. Of course there are the sausages..... and I'd love to get the hang of doing roast veggies well. These still end up in the oven. Cheers Jamie

I'll try and remember to look for that sauce on my next road trip to Trader Joe's. I like Aleppo pepper.

Wilsonj, I am excited for you! I too am awaiting arrival of my baby it is approaching the Long Beach port. I haven’t owned a gas grill in a long time and I wouldn’t go crazy in advance buying things until you see the need - that is the minimalist in me talking. However, the Steven Raichlen leather BBQ gloves are a fantastic way to protect yourself and I have owned mine for years worth their weight in gold. Also I would ditch the MAPP torch , leaves a petroleum taste buy a Looftlighter which lights with really hot air! The rest will play itself out with how you cook and all your adjustments. Have you named your baby? Color? Give me details!

Darn it, Tyrus! You made me drool on my iPad!

@5698k I’m willing to spend a few hundred dollars on a couple good knifes. Something good, that will last, but I don’t need the KK of knives. I’ve spent so much money this year on my house that my wallet needs a break. I was thinking of throwing up to $500 on the knife purchase.

So, the adventure begins, or rather, began at 7:30 AM. Two photos: one, the briskets out of the refrigerator, ready for cooking, after being heavily rubbed with Dizzy Pig's Dizzy Dust the night before and left in the fridge to self-marinate overnight. Second, on the smoker as the Guru is just beginning to ramp it up. As of right now, 45 minutes in, we are at about 150* in the smoker. I should mention it is winter here in Denver, Colorado, and we started at 32*F.

Troble, it was 5-6 months ago I purchased a Misen knife on line. I was constantly seeing the infomercial pop-up between videos so it was one day I decided to watch it and since then I haven't regretted that decision. Many, many knives to choose from and as Basher stated Carbon or SS, this particular knife is a high carbon stainless as described. It has half bolster allowing you to choke up higher on to the blade and a thinner blade than German knives. It is made in China though and it's cost is around $65 or less. I've sharpened it once with a Kota 1000x6000 stone and it came back pretty well. If I drop the knife., no worries the investment didn't break the bank. Handles are black, light blue and red. If your looking to purchase a Japanese or German knife someone else would better assist you there. This knife for my primary use checks the boxes and meets the need around the grill. It performs all the tasks...unfortunately, in my heavy hand a better quality knife would be a chance. Good luck,

Get that camera ready.

Wow, so many fantastic cooks. Hats off to everyone. Inspiring, they are.

Wow that pork loin looks amazing! Sent from my iPhone using Tapatalk

Troble I do have a weakness for a good knife. First decision is stainless or carbon steel. Stainless requires less maintenance- more rust resistant, however, carbon steel is harder and will hold an edge longer. I’d reckon you could look after a carbon steel knife. I have a few and just wipe them down after use and immediately dry them to store them. If you decide on carbon, pick the steel. I am a big fan of Aogami blue super steel. Holds an incredibly sharp edge for a long time and easy to sharpen. I’ve just purchased a ginsan steel knife- technically it’s a Japanese stainless, however, it has a Rockwell hardness around 62- 63. Too early to rate this knife yet. Out of the box it’s very sharp as most knives are. I struggled with plenty of sharpeners until I purchased a whetstone. They give the best polished edge and with a little practice you can pick it up easily. There is a Russian diamond sharpening system that’s extremely good- it takes a little longer to set up and sharpen knives. I’ve just purchased the Ken onion work sharp tool that sharpens with a belt to get a slightly convex edge. Theoretically this will be a stronger edge. It’s easy to use and quick. Stay away from draw through ceramic discs, I’ve found these to be very inconsistent. I’ll be interested to see what you choose. I have found the French cook Jaque Peppin entertaining lately. Sent from my iPhone using Tapatalk

Nice cook; nice base. Seems to be a good exchange all around.

@tekobo I’ll buy/ship for you if you want no problem @tony b can’t beat BOGO @jonj I love some chile verde, making me hungry @Braai-Q never heard of that before, thanks for the info looks tasty!

Surprised by that. I have not tried this in my 32 but here are clearer pictures of the setup I used in the 23 in the summer. In the summer I used the upper/pizza grate turned upside down in the 23. In the shot above I just used the lower grate throughout.

It’s 86 degrees here today in January. Peach tree flowers are opening. Feels like summer I’ve done the lobster cooks 3x now. First time I paid $16/each, then it was $24/each. Then they disappeared for about 6 weeks cause China was buying them for $65/each. Now they are back for $30/each but after a long week here in the US decided to treat myself and the wife one of the lobsters had this pink stuff in it I guess it’s called a tamale, highly sought after in sushi restaurants I was told but that one was incredibly pink and tasted like Maine lobster claws grilled over coffee char with garlic, butter, parsley & chives slow baked sweet potatoes with Greek yogurt and grilled asparagus

Here been busy but continue to be inspired by y'all. Chicken shawarma inspired by @Troble. Just four thighs made a good meal for two. I used a shop bought ready mix of shawarma spices. Delicious. The chicken went into tortillas made to @PVPAUL's family recipe and method. I cooked them first in a cast iron pan and then passed them directly over the flames. All topped off with a hot pepper mash sauce inspired by @tony b. See? I've been thinking of you.

Made a care package of pulled pork sandwiches for the 11 teachers at my kids preschool. Each bag had a bottle of BBQ sauce, bag of cole slaw, bag of pulled pork and bag of Hawaiian rolls. cooked 3 bone in pork butts on my 32 KK. Took a lot longer than normal and had double drip pan on lower grate. Started at 215 for 6 hours, then took it up to 245 for 7 hours, then wrapped and finished at 275 for two hours. Finished in broiler for extra crispyness

Rib fillet Steaks tonight that my son wanted to buy and cook. Here’s how they turned out. Pretty good. This with a truffle butter. With the left over heat we wanted some school holiday snacks. Sent from my iPhone using Tapatalk