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Smoked Bone In Short Rib pappardelle pasta bone in beef short rib. Dry rubbed with salt, pepper and garlic powder. Left in fridge 48 hours Took bone in beef short rib and smoked over coffee char with mesquite wood chunks for 10 hours at 225. Cooked a couple of pieces of applewood smoked bacon, sweet onions, garlic, carrots, mushrooms, red wine beef stock, thyme and rose Barry in a Dutch oven on medium. Added smoked beef ribs to sauce along with smoked bones and simmered on low for 7 hours served with Pappardelle pasta and fresh Parmesan Reggiano cheese along with a Justin Cab could be quite possibly the most flavorful and rich dish I’ve ever cooked. Really tasty

My turn to try chicken shawarma on the trompo. Used recipe recently posted. With kefta (little Libanese store made), fingerling potatoes, taboule salad and tzatziki. Wonderful dinner. Sorry for the Dark outside picts. My outdoor kitchen with proper lightning is planned for june. Envoyé de mon iPad en utilisant Tapatalk

@Bruce Pearson - Glad to see you posting again. We've missed you. Hope everything is OK there??

Not far now....

@Jadeite welcome to the KK party. I’m sure you’ll be delighted. As others have said, it’s quite a step up from the BGE. In my house, upgrading meant keeping the BGE and I’m glad I did. Over my grilling journey, I’ve learned a formula for the ideal number of cookers and related cooking toys (I mean tools) a person needs. Somehow it always seems to be however many I currently own + 1.

I’ve got crispy skin it’s 84 degrees out today LOL!

Hi All, Now that my final payment has been made an my BB32 is on it's way, I thought it is a good time to introduce myself. I'm in Allen Texas just north of Dallas. My background and path to the BB32 is similar to a lot of stories I've read on the forum. I've been using a Large BGE for about 10 years. At the time I switched from a gasser to the BGE I was so impressed that I gave my very nice Weber gasser to my brother (which he still uses). I'm supper excited to join the next level experience of the KK. Like a lot of you I started out thinking about the 23. Talked to Dennis and even got on the build list for a 23....next day upgraded to the 32. My 32 is on the boat, hopefully arriving late April.

There is a lot of variety of thyme. Some are quite hardy while others are not. One variety survive our freezing Quebec winters, but lemon thyme is very sensible. One of the first to wither in fall in my herb garden. Envoyé de mon iPad en utilisant Tapatalk

The rosemary yes. The thyme no. Thyme plant didn’t like the winter. There’s is one tiny stalk left with some new growth showing so I’ve left it but it has nothing to pick harvesting some potatoes today though which will be fun with the girls. been battling raccoons lately who’ve been coming in nightly to dig up my yard and drink from my pool. Sprayed some mountain lion pee around my property yesterday. No visit from the raccoon last night. Not sure predator pee can solve your bear problem.....

I’d pay to eat that Troble. Quality effort. Sent from my iPhone using Tapatalk

My skin is crispy too, but it's because it's 48 degrees here.:)

I went to school in Austin (before Franklin's) so The Salt Lick will always be #1 to me. Hutchin's is the best in DFW area hands down IMHO. Sadly the original McKinney location suffered a kitchen fire a couple of months ago so it's closed at the moment for repairs. Accessories: basket splitter, pizza stone, H/C Smoker, grate grabbers, rotisserie spit, cover, coco char, Coffee Char.

Hi All, Thought it was time to introduce myself. I've been reading the forum over recent weeks having come to the decision to order a KK over recent months. The COVID lockdown last year led to the upgrade and reinvigoration of numerous hobbies, and I had set myself the goal of upping the cooking game in 2021. Our 17yr old gas grill is on its last legs, and I had already decided to go for a proper charcoal BBQ to replace it- a mate at work uses a KJ which he raves about, and then further research led me to the KK website and the new obsession. My habit is usually to do things properly the first time and not have to do them again- and it seems fairly clear that in terms of kamado cooking the KK is clearly the best way to go. We are a 4 person household with young kids, and tend to grill on our gasser at least once a week, but also love to make pizzas at home. With interstate family who often stay with us when they visit, the idea to cook for larger groups easily by preparing a spectacular slow cooked piece of meat appeals- not surprisingly my attempt to slow cook a brisket on a gas grill with a hood didn't go so well! Like many on this forum, I am also a keen home brewer for the last 15 years or so, and updated my brewery during the 2020 lockdown (photos below for those interested)- so in 2021 it's BBQ time. After corresponding and chatting with Dennis I've ordered a 32"BB in matt black tile (in terms of style the wife prefers minimalist- not that that is easy for a KK)- side tables, roti spit, KK cold smoker, baking stone, basket splitter and grill grabbers have also been ordered. Should arrive in 2 months or so. Being imported to Australia charcoal and wood are not options (strict customs here)- so will look for a good local source. Dennis has set me up with a customs agent here in Melbourne, so all of that is already pretty clear. I'd be keen to hear of any tips and tricks from Australian owners regarding delivery and any difficulties you had- hoping it gets delivered on a pallet jack and I can convince them to do more than just dump it in the driveway! Have a garage door in the back of our garage which opens into the backyard- so am hoping I can convince them to run it through; and there are two small steps then into the backyard area (not sure how high those things can be jacked)? No doubt there will be lots of questions along the way. An initial question I have is how you would usually set-up at 32" with a basket-splitter and the half main grate. Let's say I use a half basket set-up; then I have a direct side and an indirect side; but then on which side does the half main grate go for most common day to day use (ie two indirect levels and a direct lower level vs two direct levels and an indirect lower level?). Specifically for Australian owners- would appreciate your recommendations on the following to source locally before the KK arrives: - good sources for hardwood lump charcoal and smoking woods - locally available gas torch or similar for lighting (Bernzomatic JT850 I've seen mentioned)? - Roti motor for 240v and Australian plug - smaller items: heat proof gloves/ baking steel/ any other small essentials Look forward to posting photos when it arrives- and learning lots. It seems a great forum. Remi

Welcome to the club fellow Ontarian!! J. Sent from my SM-G973W using Tapatalk

I put the chicken at around 300 and let de temp rise to 400. Seemed a good strategy. I could have waited a bit more to begin the slicing, tho. Began the cooking a bit late and we were hungry[emoji17] Envoyé de mon iPad en utilisant Tapatalk

@Bruine that was the other question I had. I’ve tried this at 425 and 375-400. I think 400 is probably the right place to settle

The double bottom pan did a great job. Enough to crisp the pieces, but no burning. Even with heavy fire to bring a 400F in this cold windy night Envoyé de mon iPad en utilisant Tapatalk

Yeah that is weird. It’s lemon thyme so not sure if that has anything to do with it. It’s weird I used it maybe in November and it never grew back. It just had one tiny stalk with a few small leaves for 3 months, but it’s starting to show some life now....go figure. I started strawberries, cherry tomatoes, San Marco tomatoes. cucumbers, zucchini, summer squash, red/yellow/green bell peppers, jalapeño, sweet peppers and aji amarillo a couple weeks ago. The high heat this week got some of the peppers to start sprouting. Looking forward to making my own pizza sauce with tomatoes from the garden I had to cut all the baby fruit from my mango, avocado, peach and apple trees. Wanted them to focus on branch and root growth but they were prolific in flowering, so all in all garden is coming along quite well

@Bruinei started with a mixture of breast and thighs a now I’m 100% thighs. Glad you took the plunge. It’s a real fun and can be a pretty healthy meal

Absolutely stunning Remi! The excitement is starting to build I bet! Sent from my iPhone using Tapatalk

That and that fact that you gave me a tutorial for which I’m forever grateful to you for @MacKenzie

Hit 90 at my house today

My kids are just about the same age and they LOVE making pizza too.. so it'll work out perfectly

That's why Troble's pizzas turn out so well.

After staring at all of the wonderful photos of food over the past several weeks, I realized I have posted any food pics in quite a while. Then it hit me, I haven’t cooked much in months. Guess life got a bit busy. Time to correct that. Here are some cooks I’ve done this past week. Bone in Rib-Eye. Decided to try the rotisserie for something different. After resting and ready to cut. Fingerling potatoes. Had a last minute idea to throw Parmesan cheese in the pan to make crisps. Worked perfectly. Plated Might as well do some Picanha. As usual, forgot to take pic of the finished plated product. Also decided to try a new spin on wings. I’ve heard somewhere you shouldn’t operate heavy machinery when drowsy. Guess that should apply to cooking on KK’s. I typically do wings direct heat on the raised grid for crispy skin. Totally forgot to take the basket splitter out. Will definitely be trying this again.

I found one little package of ribs at the bottom of the freezer so here goes- After @235F for about 5 hours. Plated.

Troble I wish I had a KK parked up on that lawn. I’d get mobbed by a steady stream of walkers, runners and bike riders who exercise along that path. Here is a glimpse at Surfers Paradise from here. Sent from my iPhone using Tapatalk

Tri tip grilled cheese with meunster cheese on garlic sourdough bread with horseradish sauce on the side

Welcome, Flashdaddy. You are going to be sooo thrilled with this purchase and just wait until you taste the food you cook on it.

Tri-tip rubbed with Dizzy Pig “Cow Lick” rub per the recommendation of @tony b grilles asparagus, slow cooked seeet potato baked potato & Cesar salad J Pinot Noir to round it out cooked indirect around 375-400 on half grate. Seared and finished lower grate. With mesquite wood checked in at 82 today down from 85 yesterday

He passed on the big Bosco deal. I'm sure he stayed strong with Kim. 😂

Cheese, pepperoni, veggie pizza. Nailing the crust lately with a few minor recent changes, most notably brushing olive oil on dough crust and then also when taking the dough ball out I’ve been holding the ball with my fingers on the outside edges hanging it vertically and slowly spinning the dough and letting gravity help distribute the dough evenly

And with that information, I'd like to announce that both of my KK's and ALL accessories are now up for sale.

All I want to know is....Did you bring your knives rolled up in the leather? Reminded me of Crocodile Dundee saying, "Now this is a knife." You really have it well Basher, beautiful beaches and weather to compliment. We have some nice beaches also, but because of the cold and wind they aren't so inviting once the leaves start to fall. We know they're right where we left them and although we can't frequent them as often I find the return trip more than my small cup can hold. Nice photo, thought it was a painting at first. You better hurry back.........all the neighbors know your gone and they're in the pool.

I’m coming to Perth Sent from my iPhone using Tapatalk

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. . . . . . ...........

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.

Great beer setup and I expect great beer. I think you will find a taste improvement of whatever you cook on the KK over other cookers. [emoji4]

Impressive with the beer making apparatus, neat and clean which only leads me to the thought that the beer must be of a quality brew. After a few cooks on your KK you'll be telling yourself, "Why didn't I come aboard years ago." Although after a quick passing of remorse that regret will fade and you'll be enjoying another fine brew with a superbly cooked meal. The only thing now in the way is a bit of anticipation, it's keeping you waiting....luckily you have a double tap close by to ease the anxieity. Congratulations...calls for a toast

Wow, Remi, firstly, congrats on the decision to invest. You are correct in your research and will now be the envy of your mates with their KJ. Don’t embarrass them, the cooking methods are still very similar and you will share recipes and ideas. The KK has far better thermodynamics so what they can do, you can do easier. There are many questions in your post and I may not answer them all. There are several Aussies here- alimac in Perth with Aussie. I’m in Brisbane and there are several more. The best local charcoal is Gidgee wood charcoal. Sourced from south west Qld and I’m pretty sure they distribute to restaurants in Melbourne. I haven’t liked the mangrove charcoal, however, some do. There are plenty of great Aussie woods to add flavour and you don’t need to get caught up with the American woods- they are good, I just don’t think it’s economical to ship them half way around the world when the locally sourced timber is special. Any eucalyptus and particularly the harder timber works, also local fruit trees. Avoid pines, generally softer wood, and milk sap wood like mango. I’ve liked silky oak, carambola, cherry, apple, pear. You don’t need to add much to the charcoal for extra Smokey flavour. Rely on Dennis for his distributors, he is trusted and genuinely wants a good result for us as his customers. Once your KK has cleared customs, you can source any delivery company with a pellet jack to deliver. A sheet of ply will help you over two steps and a 6 pack to bribe the driver will mostly get them to take it to your back yard. The ply is cheap from any scaffolder, concreter or builder you may know. Otherwise, Bunnings will sell it. PM me if you have any other local queries, or sing out to this group- they have plenty of knowledge to share.

While I grew up in Laguna, my family was from SD. My great grandparents lived inside Mission Bay, third house from the jetty. My great grandfather had a large pharmacy in the gaslight district during the depression. My grandfather Art grew up in SD and went to San Diego State where he was the center and captain on the SDSU basketball team which won the state championships.

Basher, it's a world of difference. It looks so beautiful especially after a long winter. It even snowed last night and the ploughs were out.