Leaderboard

Tri tip yum Sent from my SM-T835 using Tapatalk

We were all having scary thoughts about the Cleaver showing up on the veranda!

So the dry aging fridge has remained wrapped until we fumble through the new kitchen renovation. However, the local supermarket( a 7 minute walk away) has been closed for 9 months after smoke damage from a fire. They opened yesterday and displayed this. Yum yum. Sent from my iPhone using Tapatalk

Greek Night last night. In true traditional style, started off with the Greek salad and some rakia (apple brandy) in the gazebo. Beautiful afternoon for eating outside. Made my own mashup seasoning for the ground sirloin. Onto skewers on the main grate, 325F, cherry wood chunks. I briefly thought about using the vertical skewer, but this was only a 1/2 lb of meat, so it seemed too small a quantity to try it. I liked this so much though that I might try it on the vertical skewer with more meat and use thinly sliced beef instead of coarse ground. Plated with the pita bread, tzatziki sauce, cherry tomatoes and nice Rose wine.

Well it is in the garage for right now, as soon as the rental company gets their skid steer back, later today or tomorrow. They are going to come over and move it to the back yard for me, save me the cost of renting it for the day so no unboxing today but I did take a few slats off to inspect before accepting delivery to say I’m thrilled would be a serious understatement 😁😁😁😁😁😁

Originally I was going to wait until Monday to uncrate mine but I may sneak it in on Friday too depending on weather. I have some work on the house happening and wanted to keep my KK safe in the crate while the work is being done but the work got pushed to Monday at the earliest.. so everything is up in the air now.

I hear you on the flavour Troble, however, where’s the theatre in 5 butts? Your table presentation would not have been as spectacular, your guests were provided with some theatre, anticipation, expectation, dramatic presentation, and choice. All this enhances the entertainment. Plus, you had a special chance to see how different muscles interact and change over heat and now know your preferred slice( who ate the cheeks?). For a special and memorable occasion, I’d enjoy witnessing and tasting the whole pig experience over butts..... as a guest and a cook. Well done, I thought the theatre was sensational from afar, and certainly would have been better in person. I have no doubt your guests were entertained and will talk about “Trobles whole pig experience” for many years. $160..... pffffft, you could have spent a lot more than this on fine steaks that still would not raise the bar on the whole pig experience. Sent from my iPhone using Tapatalk

It came in this week and I got it up on my deck and the wings on. Next thing is burn in. 32BB matte black. I built the deck and I’m highly confidence it can support the weight (I overbuilt it to start with). For the deck topping it’s 5/4 IPE with 16” OC and 2x10 joists. One of the guys that helped me move it is a forensics structural engineer and he commented that the deck didn’t even creek when we moved it up there on the pallet.

Well, dammit. Now pebble people can start saying that their grills cook as well as tiled grills!! Sent from my iPad using Tapatalk

Don’t tempt me Dennis! Those terra pebbles look great!

New tiles never before made.. Terra Blue Pebble, Bronze Metallic Pebble and Autumn Nebula Pebble Have been asking the factory to make this for years.⁠ I think they're going to be great.. Autumn Nebula The Terra Blue are sorted for shade, tone and character... So there will be both light and darker versions

Nice week day lunch. Galician steak with sweet potato fries and salad.

Dennis, you posted this just as I was finishing my post above. Glad to hear the flipping the half grate is “approved”. Also helpful to be reminded that I could just go indirect on the lower grate over the splitter.

The half grate is built to sit on the left side over the direct heat.. If you are a lefty, you can also use it flipped over on the right. the 1/4" frame would be on top but does not effect cooking.. You can cook indirect over the splitter on the lower grate also..

Thanks a lot for taking the time to answer my questions @Troble. Super helpful. Good to know that flipping the pig was not a big deal. I work out too but I think I might ask for some help if I go that route! I am hosting a friend’s 40th birthday party next week and have a little piggy on order. We are allowed up to 30 in the garden now and it feels like a great opportunity to have a great looking centerpiece like a suckling pig. Will hang it in the dry ager for a few days to help to develop the flavour a little. I hope you found that brisket place in San Antonio and that it was as good as they made it out to be!

Funny that you should mention Gyro, as that's what I made for dinner last night. Check out the pics over in the Everyday Cooks postings.

@Basher - still got that receipt for the dry ager? LOL

Hit the nail on the head!!

Oh you can count on it, I didn’t have time to arrange for the skid steer but I will call about one first think in the morning. I’d like to get it into place before the rain starts. My 442 is in the shop right now getting a few upgrades so I can always leave it in the garage overnight if needed. And I have Friday off so I’ll have plenty of time to do a nice unboxing and venting, then have it ready for the weekend

Nice!! Make sure you get lots of pictures of the delivery!

I just got the call, mine is being delivered tomorrow 😁😁😁

For me, it would be an overwhelming and very welcome surprise. There are some threads on cooking with vertical skewers, I posted about the Trompo King which triggered replies with other options for vertical cooking. I'm marinating my chicken now for a shwarma cook tomorrow.

I'd say it is worth a call. As I said earlier I was told Friday I needed to wait for a call but on Monday me calling got the appointment set up.. so I think some of it depends on who you talk to. I feel LOADS better now that it is here safe and sound.. even if it is still living in a crate in my garage.. haha

Thanks all for the warm welcome! I only hope that my husband loves them too (I sort of surprised him with these purchases 😇). The BB will be bronze metallic and the 21" in cobalt pebble. I will definitely upload pics. I should be getting the BB delivered tomorrow. I'm a bit scared about the stairs and carrying it through the house to get to the backyard but will make it happen. Looking forward to sharing cooks. Has anyone made meats gyro-style on a vertical skewer?

@tekobo apologies for the delay I’m actually traveling for work and flew to San Antonio for a dinner last night. Trying to see if I can squeeze in a lunch trip today for a highly regarded brisket place the locals are talking about..... let me try to answer you questions I used my hands to flip the pig it wasn’t very hard at all, it was 24 lbs and you know I work out 😀so I just picked it up, flipped it, sauced it and then flipped it back. I was going for pulled pork from the start so I thought saucing it would be a good idea. I started at 5am at 250 and I flipped it around 11am, cranked it up to 325 after I flipped it to try to crisp the skin. Took it off at 1pm but honestly it probably could’ve stayed on another 30-45 minutes but my guests were hungry. I pulled the pork to make sandwiches, it was soft, juicy and moist but the pig cost me $160, it was also previously frozen so not sure that affected my outcome but both my wife and I felt that my pulled pork had more flavor than the pig and for that price I could’ve bought 5 pork butts easily and cooked them I removed the eyes because we have 6 kids under 5 at the house and I didn’t want to scare them. I actually didn’t drink that much because I was too busy playing in the pool with my friends kids who I hadn’t seen in a year and there were two that were one years old that I hadn’t even met yet. The kids always like me to be the monster in the pool and toss them around and make them fall off the floating animals so I did that all afternoon and woke up sore the next day I wouldn’t change anything about the cook other than to try to find a fresh pig not frozen and I would leave the pig on a bit longer in an effort to crisp the skin more. That being said I don’t think I’ll do the pig again or very often given that my wife and I both preferred my pulled pork over the pig

Hi Forrest.. Always remember that temperature is airflow.. Charcoal always burns at the maximum volume for the loud airflow. Are you sure you had the lid latched? From where the damper top touches the gasket what is "barely cracked" the ear moves how much in inches? The smoker airflow is above the charcoal and so does not really contribute much to airflow thru the charcoal. It's always the damper top setting that controls the exhaust airflow which determines the temp.. And if it's not leaving the damper top, it's not airflow. Always light only a large orange volume of charcoal for low and slow cooks.. The aquarium pump on low would take minutes to fill a balloon.. it's not causing high temps.

Cooked the secreto hot and fast yesterday. Was a lot like skirt steak, on steroids. Bought some more immediately. Salt, pepper, a bit of garlic powder and a coating of chilli vinegar. 10 minutes in KK, flipping every 2 minutes. KK was not heat soaked. Ate with chips, salad and a hot tomato sauce. Delicious. There is a Steve Raichlen recipe online that recommends romesco sauce.

Yes, I was told to use them as landscape pavers! I use foil as a deflector and to catch juices / oils from the cook! Good Luck Gloria!

I will check it before every cook now, live and learn! Sent from my iPhone using Tapatalk

Good deal..this is kind of a common occurrence particularly on newer grills..or owners simply learn to check the doors as a matter of normal maintenance. Sent from my iPhone using Tapatalk

I’m seeing another kk in my future! Sent from my iPhone using Tapatalk

Oh, you were talking about the Cleaver showing up on the veranda - I thought you were talking about the pooch! 😄