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Rib on the bone slowly taken up to 45c( 113f) then seared down low on cast iron aka Troble style. Rubbed in paprika, chillie, cumin, salt Removed at 58c( 137f) Pretty easy cooking like this The iron plate made the initial warming period indirect, then easy sear Sent from my iPhone using Tapatalk

Cheese, pepperoni & veggie pizza

I mostly watch the forum and marvel at the wonderful things that come off the KKs of the experts, but this turned out really well. It is Meathead Goldwyn's stuffed pork loin, with some minor spice variations because his onion and spice level is a bit heavy for my taste. The pork loin came from Costco. I cut it in two pieces, sliced it out into a sheet, prepared the stuffing and rolled it into the pork loin, then cooked at 225. It took about three hours. It looks and tastes great, a bit of ham flavor that went great with the stuffing. It also makes enough to feed an army, or a large family, so it is great for gatherings. Next time I will try to slice it thinner so it is more of a roll. I got no complaints.

My favorite local grocery store started their 5 for $25 meat sale today and I picked up a ton of great meat. Their meat dept. is top notch! First cook was Steven Raichlen’s inside out cheeseburger, I’m sold on this method! Also a Maharaja Imperial IPA for you West Coast IPA fiends like me. [emoji482] Sent from my iPhone using Tapatalk

I made a smoker pot using the stainless 1.6 liter Stowaway pot from MSR and used it on a sirloin tip roast cook yesterday. I cheated and drove a nail through the bottom instead of drilling the holes but it worked well. Since the lid clamps on, i didn't have to make a flour paste seal - the lack of desire to deal with the flour paste is actually why i hadn't made a smoker pot before. I got the pot from Amazon: https://www.amazon.com/dp/B000FBWSRW?ref=ppx_pop_mob_ap_share

Sirloin tip dry aged for 23 days and roasted over pecan to medium, served with onions, green beans, and asparagus along with some leftover roasted potatoes. Very tender and tasty but a bit too much smoke.

Looks like it works great! More than one way to skin a cat, as the saying goes!

Nice weather for a change so I decided to smoke some pork yesterday. Small (2 1/2 pound) shoulder and baby back ribs. Marinated overnight in Wicker's Marinade (local vinegar-based marinade), then on the smoker at 9:00 am, 225°F, plus hickory wood chunks (yes, I know it was a late start...). No rubs or other seasoning were used; just meat and marinade. Ribs added at 3:00 pm Shoulder wrapped after the stall (158°F) Ribs pulled at 7:30 and plated for dinner (the small bowl is sauce, not catsup). Not much smoke ring on the ribs but plenty in the flavor. Pulled the pork shoulder at 200°F (around 9:00 pm), foiled, toweled, and into cooler to rest. Took it out at around 10:00 for a small taste test, then into the refrigerator for today. I'm pretty sure this is my first smoked pork shoulder. I've always smoked pork loins or hams and used the shoulder for carnitas or chili verde. I grew up with sliced smoked pork, so have generally not been a big fan of pulled pork. The butcher paper worked well to absorb the excess fat from the shoulder. The taste test of this shoulder was very good, so I may have to reconsider the loin versus shoulder issue for the future, assuming the time difference works. However, I am still going to slice this one.

Two things concern me with this statement Ckreef. Firstly, only 10 grills? I thought you had more than that. Secondly,This last grill will be the last? - I’ve heard that before..... more than twice. [emoji1781] Sent from my iPhone using Tapatalk

Hello Fellow KK owners, we are in the process of a kitchen remodel and have decided to include a Steam Convection oven as part of our project. I'm very excited to add this capability and have watched some youtube videos on it's capabilites. I'm curious to see if any of you here in the forum already own this technology and where and how you like to use this technology when cooking. Techniques / styles / recipes etc. All the best, Paul

Sure looks very tasty.

Great cook randy. Sent from my iPhone using Tapatalk

Nicely done. You should definitely post more cooks!

This is the key!

Just started watching Chef's Table BBQ - excellent show!

Second try's a charm. Based on my bread baking recipe, I guessed a Bao dough recipe based entirely on freshly ground flour, 2:1:1 Soft:Red:Rye, and raised the hydration. Handled like a charm. Back to my advice to just cook BBQ as I know best how to do, ignore any proposed techniques from books on producing filling.

2 KK's. Around 10 total grills depending on how/what you count. Hey I'm trying to reform. I've swore off buying another grill at least the last 2 or 3 times I bought a new grill. But this last new grill really will be the last. . . . . . ...........

No I was not aware! Bonus!

Ok, first Char Siu Bao experiment in 40 years. Needs work but very promising category. Using freshly ground flour was a distracting challenge, but that actually worked. The primary issue is a savory filling. We know how to make spectacular BBQ on a KK. And any Chinatown sports many places that make spectacular Char Siu Pork; they learned from previous generations. What any cookbook suggests is neither. Don't be pulled off your game. Make the best BBQ you know how, exactly as you already know how, then sauce it appropriately as a Bao filling. That's how any restaurant works: They respond to the equipment they have. This is an awesome way to eat BBQ.

Tee hee. Happy to help. I have had a total of 5 KKs and currently have 3. I cannot wait for the summer. Cooking and eating outdoors with the various means of cooking available to us is going to be such fun. Whether cooking on a Solo stove, an Argentinian barbecue or an over engineered KK, cooking over live fire is unpredictable and brings joy when you get it right.

I like chefs table on Netflix and the season of BBQ chefs table was my all time favorite

I made a holder for the grill temp probe out of a wine cork (have plenty of those lying around - LOL!) I just cut a chunk out of each side, leaving a center strip the width of the gap between the grate rods and just deep enough to hold itself in place. If you make this strip too long, it will likely snap off on you as cork isn't very strong. On the other end of the cork, I just tap in a small nail. I clip the grill probe's alligator clip to the nail. You can buy similar devices premade. But, mine works, and probably cost me $0.02 for the nail. YMMV BBQ Probe Tree - Probe Organizer (bbqguru.com) Why, you may ask? If you clip the probe directly to the grate, you're going to get a falsely high reading from heat conduction from the grate. What you really want to be measuring is the ambient (air) temperature, which is what the actual cooking temperature is. I usually place the cork a couple of inches away from the meat, so the meat temperature doesn't overly influence the grill temperature reading. But, you don't want to get too far away, as you want to be monitoring the air temperature that the meat is seeing; especially if you are cooking indirect, you don't want the grill probe to be exposed to direct heat from the charcoal basket.