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Lamb shoulder slow cooked with wine, stock and creme fraiche. Finished with frozen peas and mint. Super yummy.

Another try at pizza. My last was unconvincing. This one more satisfying: Envoyé de mon iPad en utilisant Tapatalk

Made kebabs with some of the rarer bits off the leftover leg last night. Plated with mushroom couscous and a nice salad.

Today my ship came in. Well, the UPS man delivered. I bought a load of corn to start my nixtamalisation journey. A bit daunting. I bought some masa harina to see what the end product is like. Made a few tortilla to go with our chilli tonight. Not bad for first try. Good but not transcendental noting that this is, admittedly, just the dried corn flour. I look forward to seeing how the wet masa turns out. It feels like the start of a journey. I hope the destination turns out to be worth it...

Hi @Troble, I am sorry that the pictures were so poor. It was our first contact with friends post lockdown. We were only allowed to eat in the garden so it was a bit of a rushed event, trying to cook and eat before it got too cold outdoors. I cooked the meat on the 32 and the flour tortillas on the 23. It all went well and I served them with pineapple, pickled cucumber, an arbol chilli sauce and other things that i cannot remember. I do remember that I forgot to serve slices of lime. Alchohol and happiness induced forgetfulness. Next time!

I am in this camp. Having a thermometer in your BBQ gives us the comfort of precision but I tend to simply use it as a rough guide. Just so long as the temps are in the neighbour hood of where I need to be, I’m happy.

Thank you so much for sending over the ingredients for this dish @Troble. My pictures are not great but the taste was fantastic!

On my KK I simply cook on the main grill, perhaps with a drip pan to control flareups. For example, chicken tandoor gets basted with ghee. You could baste my old hiking books in ghee after a spice marinade, and you'd swear that this updated Charlie Chaplin classic dish was best thing you ever ate. Yes, once you see it you won't need anyone else telling you this, it will be your opinion too. It's a real, published in India masterpiece that makes no compromises but is nevertheless easy to execute if one has the spices. It's all about spice and marinade handling.

Guess I missed the memo about rotisserie lamb cooks. Well done gentlemen

I posted this in the Cooking thread, but thought it appropriate to repeat here. Boneless leg from Porter Rd, so it was trimmed up nicely to start with. My house rub, with a bit of extra mint tossed in, made into a paste with Duke's mayo and shoved inside with a teaspoon, along with rubbing the outside. Rotisserie cook, with smoker pot of coffee and apple woods, 275F until rare (120F).

Lamb was the calling of the day. Rotisserie boneless leg, with smoker pot of coffee and apple woods, 275F. Pulled at rare (120F). Made some au gratin potatoes to go with it. Two types of Boursin cheese (chive & black pepper), along with cheddar and the top coating of parmesan. Excellent. Plated with the steamed broccoli and a lovely Merlot. Lots of leftover lamb, so thinking a nice stew in the claypot for dinner tonight??

Having beautiful weather this weekend (70s). Thus inspired, Caribbean pork chops for dinner last night - Cuban mojo (left) and Jamaican jerk (right). Direct, main grate, 325F, with an AL foil pouch with pimento wood chips. Plated with brown rice and sautéed green beans.

Hello from Texas....Aledo. I just wanted to throw out a quick hello. I recently ordered a 32” BB and some accessories. I am waiting patiently, not really, for the big arrival in a couple of weeks. Tracking says it is anchored just outside port waiting her turn to be unloaded. I’ve been prowling around for a few weeks and am very impressed with everyone’s knowledge and the willingness to share it. I initially ordered the 23” Ultimate and after a lot of deliberation, came back and changed it to the BB. I’m not sure about y’all, but I always seem to have buyers remorse when I don't take the step up when I have the option to do it. So this time I did. Rather have more than not enough. I have never used a komado style cooker before, just a stick burner and a Blaze gasser. I was getting tired of being chained to my stick burner for 12-14 hours and was shopping a KJ BJ III. That’s when I tripped onto the KK website..... found the forum and the rest is history. I was very impressed with the KK quality and user feedback. It’s a pricey buy, but I believe long term it will be worth it. I guess my next buy will be a good blue tooth thermometer. The one I currently have is on life support. I’m leaning towards the ThermoWorks Signals, but still shopping it. I may add the billows but think I’ll hold off on a control fan for now. There is a lot of info and opinions about thermometers and fans on the forum. Takes a while to get through it all. Anyway, happy to be here and look forward to my first cook. Have to say I love this forum – everyone is awesome!

I was gifted this steak, lucky me. Served with air fries and roasted carrots.

Here is a very old thread where I make Tandoori Chicken from "Tandoor: the Great Indian Barbecue" on my previous ceramic cooker: Tandoori Chicken

Tekobo I’m waiting for you to open a restaurant. Just not sure what you would call it? Foods of the Planet? Sent from my iPhone using Tapatalk

@tekobo Yay! I am glad you enjoyed it i can tell by the color at the bottom of that first pic that you nailed it. Did you make tacos and serve with pineapple?

It was a 2.75lb leg. It was done in about 90 minutes, including the rest at the end.

Winner winner lamb dinner. What’s going on with all this lamb? Great choice for a shoulder tekobo. Sent from my iPhone using Tapatalk

Congrats Dono, a choice well made. Unfortunate you loosing patience with the offset, it is time consuming and a game that involves one's all. You'll appreciate the break, and the unique pleasure a KK can offer from the constant care of the offset, but I doubt you'll forever depart, yet maybe entwine the two for a useful marriage. They'll be no disappointment in performance with the 32, it covers the bases...I just hope you chose tiles, don't be dissuaded, stick with the original and your path is certain

Haven’t landed on anything specific yet, but do appreciate that info!!

You can use a controller but you don’t have to. If you like tech and toys by all means get one. I have three, and never use them anymore! You only need three temps for your KK. Low and slow which is anywhere from 200 to 280. Roasting at 350. And a hot grilling/ pizza fire which you don’t need to measure, you see it. Barely crack the vents top and bottom and you’ll get the low and slow. And only start a LITTLE charcoal. Roasting at 350 is just a little more open on the vents, you’ll learn it quick enough, but again only start a little charcoal. For L&S and for roasting start only a half charcoal chimney at the most. For a hot fire start up a full chimney. That’s it. You will learn to gauge your fire temp by reading the smoke output, you won’t even need the thermometer. Yeah, you’ll get that good! And then you sleep peacefully, confident.

Love that dinner, Tony.

The weather finally warmed enough for me to finish that paver patio and get the big blue pig in its final resting spot. Now just need to get the boat in the water, and some bloom on these flowers and the summer will be set to be epic. Giving my first brisket on the KK a try this week [emoji1303] historically my briskets have been great but the learning curve has thrown a few curves my way on other cooks, so we will see if I can still hit a home run. Sent from my iPhone using Tapatalk

For several years we have wanted to build a shed to store things that really shouldn't live in our basement (like gasoline powered equipment). The purchase of "Babe" (as in Paul Bunyan's big blue ox) this past summer (21" Supreme) pushed us over the hump. Totally home built from plans. Babe lives inside during the winter months, rolling out for cooks then back under cover. Will remain on the porch now (under sunbrella cover) till the snow flies. Tried a brined ham for Easter roughly following these directions - https://www.daringgourmet.com/how-to-smoke-a-ham/ Used apple wood in the pot with coffee char for fuel - turned out well if I do say so myself. John

The recipe I was using for roasting in the KK stipulated leaving the fat on and cooking "meat side down". It makes sense that you would want to remove the fat for rotisserie, however, as you would want the leg to cook evenly, which it obviously couldn't do with a 1/2" fat cap on one side.

Who mentioned lamb? They inspired me to take a leg out of the fridge for tonight. Anyone tasted the Saperavi grape? Very tasty- oldest known grape on the planet. Both were delicious. Sorry, only video on the KK spit roasting. Started direct and after 25 minutes( once dripping) placed a roasting tray to catch the drippings with mint sprigs and a home made BBQ/ balsamic sauce watered down. Sent from my iPhone using Tapatalk

Plum wood smoked and reverse seared “Top Sirloin” it definitely didn’t look like sirloin to me and the marbling caught my eye, no other package even looked close to it so I think I lucked out at $5. Made a board dressing to go along with it and finished with some Kamado-San rice. My 475 ML smoke pot even fits in my Big Green Egg MiniMax! Sent from my iPhone using Tapatalk

Pizza Easter Sunday Kind Of Night

Beautiful dinner, Tony. Glad it was you who stole my sunshine and replaced it with snow.

I know this boneless leg of lamb I got from Costco is an Australian lamb, but sorry, they don't indicate the breed. The lamb, as usual, turned out to be fabulous- nearly every time I do this, I end up saying the same thing: Why don't we lamb more often? Of course, it was a six pound piece of meat, so now I will be soliciting favorite recipes for leftover or reheated lamb roast, as we probably have enough for four more nights. Hmmmmmm. Curried lamb, lamb hash.... BTW, it turned out great- very simple recipe to make a paste with fresh garlic and rosemary rubbed all over the roast and cooked in 32" KK at about 350* for 2-plus hours, flavored with cherry and apple wood. I will look for the Don Bocarte anchovies. The meat turned out great: the pita bread, not so much- I should have read the instructions and heated on the grill for two or three minutes (looking for a little change of color). If I had READ THE DAMN INSTRUCTIONS, I would have seen they recommend very light heating for 30 seconds. So the pita that I hoped to use came out over-cooked and hard, with no discernable pockets, and we had to serve the meat and grilled peppers on top of it. Also, My daughter offered some commercial tsazki (SP?) mix which we used with the yogurt, and we would have been better off with just a little fresh mint (which I could not find this time of year). But I am reminded again how much we really, really like lamb. Thank you Australia...Happy Easter and Happy Spring, everyone!

Amazing cook troble! The brisket and lamb shoulder I started last night, both finished off superbly today. Sent from my iPhone using Tapatalk

You look like you're heading in the right direction. There are so many different ways to do lamb but I think many of the western style recipes centre on garlic, rosemary, mint as the point of departure and simplest way of doing lamb. It's just a flavoursome meat anyway. Greek, Moroccan, Lebanese, Israeli, Indian, Malay all have variations. I'll write up a good recipe but the anchovies was something that I first tried about 20 years ago and have sworn by ever seen. It provides a dimension of umami flavour that hits all the right notes. How did it turn out in the end?

My wife is getting her 2nd Pfizer shot tomorrow morning. she works in the schools. In anticipation of her not feeling well or being able to help with the kids tomorrow we decided to do our big cook today and just eat leftovers tomorrow I’ve stated before that brisket is my favorite thing to cook and my first love in BBQ. I usually cook mine unwrapped. I’ve recently been turned on to the venerable @tony b favorite rubs and have been working my way through some of them so today I did my Easter Brisket @tony bstyle and it did not disappoint. In fact I’m now re-evaluating some of my go to choices for brisket which says a lot considering it’s my favorite thing by cook. Thanks @tony b for the recommendations Lane’s BBQ Brisket Rub Butcher BBQ Brisket Injection Slow cooked at 215-220 for 12 hours, wrapped in pink butcher paper for 3 hours and ramped up to 250-275. Note -( I have not wrapped a brisket in pink butcher paper in 3+ years, it was how I first started cooking brisket but I’ve since grad away from it....may need to return to it based on today) I also never usually inject my brisket but did today abs the meat was extremely juicy Incredibly juicy and flavorful. Wife loved it served with garlic, sour cream, Parmesan & chive mashed potatoes and homemade cornbread Happy Easter All

Lamb remains my favourite meat, especially the African breeds we are now farming here for meat. If you see Dorper or Meatmaster breeds, try it out. I just took delivery of 10 more lambs and distributed amongst friends so I expect to be cooking some more soon. Sent from my iPhone using Tapatalk

This this totally non nutrional cook last evening, a poutine, just because I'd made this awesome mushroom gravy and wanted to try it on something. Put the fries in the bottom, smother with hot gravy, add some poutine cheese curds and put it under the broiler to melt the cheese.

Did some quick pork steaks and I picked some Apricot wood for smoking. I also scored some Persimmon wood as well. We did the pork steaks with the Apricot and it was very good. I would call it it subtle. Sent from my iPhone using Tapatalk

And the half grate is essential. It will allow you to work several temperature zone from warming up high and grilling down low. I have the double lined tray, I like it, however don’t use it that often. Dennis has engineered this with heat circulation in mind. I’ll send you a photo when I get home. Sent from my iPhone using Tapatalk