Leaderboard

Dennis was kind enough to send me the picture of my KK today! Hasn't been shipped officially yet (super soon) but I can't wait to see it in person! I love how it looks!

Yes Troble, My link hadn’t posted across. It’s interesting how intimate he is with fire and very different techniques with different cuts. My mates have ordered me one of these today. Except it’s on a trolley with a few Tailored variations. Can’t wait to test it out. Sent from my iPhone using Tapatalk

This bloke is excellent. Showing how he cooks beef and lettuce over fire. It’s about a 20 minute video. Sent from my iPhone using Tapatalk

@Syzygies i was fortunate enough to have an office in Austin for a few years and was flying out there every 2 weeks and I got to eat a lot of BBQ. I ate at Franklin's, Stubb's Salt Lick, Slab BBQ, La Barbecue. I like Franklin's brisket, but that is because I am a brisket man and prefer the salt & pepper rub. I have had Carolina BBQ and as mentioned earlier I've eaten KC BBQ a number of times and I have determined that for me I am a central TX BBQ like guy but that is mainly due to the fact that I like brisket best and I am not the biggest fan of sauce. KC is all about the ribs and I agree with you that there were some great tiny "hole in the wall" shack type places that I went to that I can't even remember the name of now that were always consistently good. So for me I like TX, KC and Carolina BBQ in that order, with the asterik that I have yet to make the pillgramage to eat at Rodney Scott's place I do believe that some of the stuff us KK owners here cook on this forum is up there with the best of the best, however the one element that I am missing in my personal repetoiire is that I don't yet make my own kick ass BBQ sauce. It's one of my goals for 2021 to learn how to create my own "signature" BBQ sauce. I always appreciate your tips @Syzygiesthank you for sharing so much of your knowledge. I will definitely look into the BBQ book you recommended above.

@Jadeite congratulations that’s a good looking grill

He’s my favorite @Basher you referring to this? https://www.theworlds50best.com/stories/News/50-best-masterclass-lennox-hastie-teaches-how-to-barbecue-like-a-pro-.html

Well, had been to Costco awhile back, and had a 6lb boneless lamb leg, decided it needed to succumb to the smoke! I rubbed it with a mixture I make out of Tony Chachere's Original Creole Seasoning, and Walker & Sons "Slep Ya Mama" hot stye seasoning.. I like to take a 17oz can of Tony's and mix it with an 8oz can of Slap Ya Mama. To me a great mixture as the Tony's isn't quite hot enough, and I dont want to mix two things with salt, so it comes out perfect for me.. I named it "Slap Tony" LOL At any rate, I coated the leg with mustard, then very generous amounts of Slap Tony, and Lawry's Garlic Salt. Then sprayed it down with avocado oil. Fired up the smoker with Royal Oak lump and some hickory chunks, put the lamb on straight away, indirect @ 240. I know some folks like to get it up to temp first, but to me it soaks up more smoke & flavor, and one less time I have to open the lid ;)] Smoked for 2 hours, then boosted the temp to around 300 and it took just about another 2 hours to get to my target Internal temp of 135. Pulled it, double wrapped in foil, and let it set for 30 minutes, cut the net off and sliced it up.. OH MAN! I was good! Sorry the picture isn't better, I was tired & hungry and wanted to dive it. As you can see, when you cut off the net, is disrupts the crust quite a bit, and flings the crumblies around as you can see on the cutting board.. Next time I will discard the net and tie it myself to get rid of that issue, and can then also score it both inside and out to hold on to more seasoning It was most excellent with some mashed potatoes and green bean casserole While looking around on the net for lamb related stuff, saw a youtube video of a chef making boneless lamb leg, with a mixture of pomegranate molasses and spices.. That, is next on my lamb list OH DUH! it is here on the KK forum LOL... Nice job by the way, looks great and I am going to do one too!

Yes. Like @Troble said. I gave my electric guitar to a student because I couldn't reproduce the sounds in my head. I can't reproduce the BBQ sauce I can taste in my head, either. On one hand I get lost in the middle, prepared foods, aisles of the supermarket, and I don't aspire to a gift for grabbing bottles and mixing them. I've long harbored the prejudice that sauce hides inferior meat, and the most spectacular meat is best appreciated with salt, pepper, and smoke. I'm still there for ribs; for butt and brisket I stop at the local Mexican grocer to buy an assortment of dried chiles, and make up a rub. I do like Chinese and Japanese barbecue sauces, and we've been experimenting with Char Siu Bao and Ramen, where barbecue meats could find a shining role. This will be a summer exploration. Until we were canceled by the pandemic, I've cooked a barbecue lunch each summer for Laurie's Greek church. Four pork butts or so, cole slaw, several pounds of Rancho Gordo beans as a pot beans side. We serve barbecue sandwiches that need to appeal to a diverse crowd (when the Eritreans contribute to a pot luck I always finish the red sauce left on their platter with whatever injera bread is left), so a mainstream sauce is mandatory. My favorites (in this category) are from Smoke & Spice. The attached PDF is my wall sheet for big batches of their Bour-BQ-Sauce for the church lunches. It's scaled to bourbon bottle sizes. At many commercial BBQ places, including in KC, the sauce (with much more bite than the above recipe) was my favorite thing. Bour-BQ-Sauce.pdf

@Troble, yes the sweet potatoes were roasted in cast iron for about an hour at 400 F with evo, salt and pepper and a dab of butter to finish.

With apologies to @Troble, but I saw what he had for dinner the other night and thought it looked really good, so I decided on a similar combination last night. Pretty much straightforward tri tip with santa maria seasoning, roasted sweet potatoes and grilled asparagus. It was a very tasty combination, so thanks TR for the idea.

@braindoc I’d be shocked if they didn’t have a pallet Jack. Take Forrest’s advice abs have some cash and I’m sure they’ll help you as long as they can sheen it around your pretty. If you need to go over grass or dirt run out and get a couple of sheets of plywood to lay down

I haven’t watched that link yet. Will try to get to it today but congrats on that grill. I want something like that but not sure I’ve got space (translation - the OK from the Mrs) I think I’ve made the joke before that if I wasn’t married with kids and was going and single I’d be stalking Lennox at his restaurant and figuring out how I could work in that kitchen. He is truly inspiring. Thanks for sharing I hadn’t seen or heard of that and I’m super excited to watch it when I get some time to focus on it

Yup, my shipping notice from Dennis came very early this morning. Hey Forrest: I’m real curious if the trucking company will have a pallet jack or something to move the KK to its resting place.

Surprise Forrest. Congrats too!! Just in time for the weekend.. Send us pics. The delivery company has had mine since Tuesday. Still waiting for them to schedule the delivery....so close. Hopefully, tomorrow. GrillnBrew, fingers crossed for Memorial Day.

I got an E-Mail notification early this morning from KK that my grill had shipped, I called the shipping company this morning and they stated that the shipment was out for delivery today, lol! I hadn't even set up delivery, I had to call them and convince them to bring it tomorrow even though it was already in transit to me today. So I should be getting it tomorrow. Stoked!

@Saucier, having lived in KC for more than four decades, there have been a lot of great BBQ joints here over the years. The originals are Arthur Bryants, Gates (still held in the family) and Rosedale. These three fought it out for the KC BBQ title for decades, are still standing and basically serving their original style of Kansas City BBQ. Bryant's for cayenne and vinegar-based sauce, Gates for a spicy tomato-based sauce and Rosedale for a sweet tomato-based sauce. If you want a true Kansas City experience, you would go to one of these. Newer places, but still in the Kansas City tradition, are Jones, Big T's, R.J.'s Bob-Be-Que Shack, BB's Lawnside, Smokin' Guns, L.C.'s BBQ, Joe's Kansas City, and Wyandot Barbeque. There are a bunch of newer, upscale restaurants like Q39, CharBar, Fiorella's Jack Stack (Martin City!), all of which serve very, very good smoked meat, fish, fowl, etc., and where I happily eat from time to time, but I wouldn't call them actual Kansas City BBQ. Jack Fiorella's father's BBQ joint, Smoke Stack BBQ was one of the greats but, sadly, no more. Once of @Troble's articles mentioned Harp Barbecue, a place I haven't yet been due to this past pandemic year. It seems to be more Texas-Tennessee BBQ than Kansas City, but I appreciate his mention and homage to Henry Perry, the one true father of Kansas City BBQ. Here's a screen grab from a local television story last July 2 - Henry Perry Day - in Kansas City showing part of his original advertisement: We probably won't see his like again anytime soon... Seriously, any of the above places would be a great experience. It depends on what kind of BBQ experience you are seeking, only having one shot at it. Best wishes and good luck!

The company I work for is based in KC. I have spent many months in that town over 20 years. I loved BB Lawnside. https://bbslawnsidebbq.com/ Looks like the local blues bands are off the schedule due to covid. Another good one is https://smokingunsbbq.com/ in north KC. I am certain you'll eat well regardless of the joint you choose.

Took some time to come around.. but Dennis and @Buzilohelped bring me around to the larger size AND the fact that having the KK in hand faster is just better! I am SUPER excited!