Leaderboard

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.

Yep, Tyrus, that is our balloon and I am the pilot. We got the balloon in 2002 and have been flying since - slowed down since my four girls who were my crew went and grew up, went to college, even got married! (What's up with that?) That profile picture was taken by the event photographer at the Albuquerque International Balloon Festival in 2008. We thought that was pretty good - a picture of our balloon by itself four inches off the Rio Grande, with 500+ balloons in the area but none in sight. I did touch the surface of the water for a nice Splash n Dash. That picture was actually used as the icon to open the photo gallery on the event website that year.

I've had my eye on that pot for years. Thank you! I don't really mind the flour paste thing. It's actually a bit romantic, like using flour paste to help pots that don't quite fit right in Morocco. For my steamed dumpling experiments, I much prefer a bamboo steamer to metal, it's a live drawing reflecting the hands we have in common with primates. And my earliest, never-reported experiments with alternatives to a cast iron Dutch Oven ended in culinary disaster: They came apart, caught fire, and infused my food with creosote. Still, that pot looked promising. I have other interests and a psychotic number of branches open to explore, and a cast iron smoke pot works. Sometimes I actually find the maturity to leave well enough alone, so I never tried it. Early on, there was a "smoke bomb" branch of this research. People would commission a stainless steel tube, threaded at both ends, and stainless steel caps. Think "pipe bomb". They'd drill the requisite three 1/8" holes in the middle somewhere (I feel like this is some Monty Python movie). These were expensive. I suppose once one had found one and paid for it, it was easier than flour paste. I like rustic. Of course, Dennis reacted by building a professional device. If I were to make any change, it would probably be to buy his smoke generator.

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.

Update: Estimated delivery is March 8!

Hey Remi! I’ve only just seen this thread now, I’ve been off the forum for a while as we had our second daughter 4 months ago now, so had my hands full with the two of them! I’m over in Perth. I’ve got a 32BB too and absolutely love everything about it, it’s without doubt one of the best purchases I’ve ever made. I’m also into brewing too, love your setup. I went the Grainfather G30 and G70 route, along with the glycol chiller and jacketed fermenters. I’lol ask a friend of mine about charcoal and wood over your way, as he owns a business called BBQ’s of the world here in Perth, but a lot of his stuff comes from over east. The rotisserie motor I bought is this one, it fits well and has worked flawlessly: https://www.bbqspitrotisseries.com.au/bbq-spit-rotisserie-motor-stainless-steel-10kg Depending on how close the KK is to a Power point, you might want to consider something like the looftlighter, I’ve had mine for over 5 years now and it’s still going strong. It gets the charcoal up and running in minutes. Fingers crossed your KK is making its way over, have you had an ETA yet? Sent from my iPhone using Tapatalk

Troble if you happen to have a little left over wagyu( only because it’s so rich) I’d highly recommend a Thai beef salad. They are very popular here amongst friends and easy to make. The secret is in the dressing. Crushed garlic, grated ginger, finely sliced fresh chilli, lots of fish sauce and lime juice( to taste) and a dash of soy sauce. Slice the left over beef and take it back to room temperature. Whatever you have for the salad between greens, tomato, cucumber- anything fresh. The lime cuts through the rich marbling in the beef to leave a very tasty and fulfilling meal. The fish sauce sounds and smells horrible on its own, but trust me, with the other ingredients this is delish and essential. Sent from my iPhone using Tapatalk

Here we go! KK is on the truck!

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

Wouldn't it be easy to make an adapter? A better solution would be to mod the rear door using a Guru adapter: BBQ Guru Adaptors I'm actually rather surprised that Dennis doesn't sell this as a smoke generator accessory.

Either beef tenderloin, T-bone steaks or lamb chops And since I have tons of space I am going to make some nice buttered garlic shrimp on a cast iron skillet Sent from my iPhone using Tapatalk

@tony b thank you! I thought it was my best crust ever. I brushed it with a lot of olive oil and also got the stone up to 550 for an hour before I put them on. Thought that was the difference

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.

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

I bought the very smallest of the four MSR pots (.475 Liter), I don't like the idea of a super large item in the firebox. When I get it I will make a post showing how much wood I can fit in it and what my results are.

I used the largest one - 1.6 liters - since that was the closest size to the 2 qt cast iron pot most folks seem to be using. I placed it on top of the charcoal just before loading the meat. I didn't put it on earlier since i didn't have a feel for how long the smoke would last and it started smoking almost immediately; the cook was about 1.25 hours and it was still smoking. Dome temp was around 300 degrees F. I want really thinking about using this on a high temp cook, but now I'm thinking.... I wonder if the sear grate is closed enough to the charcoal to get the nasty stuff to burn off? If you're doing a reverse sear, you could put the smoke pot on the seer grate and slow roast/smoke the meat, then take off the pot, open up the air flow to get the temp up, then sear without exposing the pot to the sear temps. My KK is a 23 inch ultimate, Terra blue tiles since they're the bestest.

With all the home brewers here, we may need to add another sub-category to the recipe section!

Unfortunately, the challenge to those of us with older KKs is that you can't run Dennis' smoker and the Guru fan at the same time - it's a shared port. Of course, Dennis solved this problem with the later models with separate ports. He's willing to ship the parts to folks with older KKs to drill that separate smoker port, but I'm waaaay too nervous about doing something like that to my KK. Others have done it successfully - I just won't be one of them.

You betYou bet

Forrest you are onto this rivalry in a flash. Don’t listen to those tilers. Pebbles rock! Buzilo I’m looking forward to seeing this uncrated. Sent from my iPhone using Tapatalk

Troble, you could have fit two pizza's up there, what were you thinking? The stand alone was gorgeous. Basher, I could taste the chillie and loved the color. Jonji it was all done so well, do you eat like that every night? All I can say is, you might have to build taller fences around your houses.

How about this guy called Chubbs bbq down in Texas. He's originally from New Hampshire (live free or die), his delivery is so quick and his personality, cooks and fabrication builds will amaze. Just discovered, a good watch, he doesn't stop. UTube///// Another one is TrendKiller on UTube, no muss no fuss and a great cook, he's also a builder of BBq Santa Maria grills. This guy is so fluid on his cooks at times I wonder what kind of training he may have had in the past. Recipes on both

Hi Remi My Name is Frans, please feel free to contact me on a private message for my phone number, I have a 32 as well. Victoria/ Metung

Great looking cooks everyone! @Troble those pizzas are stoopid good looking!