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Hi All, Nice to join after a long time lurking. I got my new cobalt blue pebble 32 a couple weeks ago and still learning but having a blast so far. Here is my 4th cook and favorite so far - slow smoked beef ribs. S&P rub ad 9 hrs at 250 with some Hickory smoke. They turned out incredibly tender and juicy with a nice barque on the ends. So far so good!

Simple cedar planked salmon on a Caesar with some crunchy bread and wine.

Thanks! I told my wife I wanted to post a pic and she went all Martha Stewart! The salmon was back to room temp before I could eat…lol.

I believe I have more tile choices today at one time than I've ever had and because we now sort for uniformity most tiles have 3-4 different versions. Tile colors go in and out of fashion, basically what colors designers are using in bathrooms, kitchens and pool areas. I can use most 25 or 28mm glazed ceramic tiles.. no glass tiles. For 18 months, all grills have been built to order, the tweed patterns do not take longer or cost more than the tile version used. We still do the odd ball tiles from time to time... Did these three in the last 6 months or so..

Don't tell me Tony is still pushing tiles, I guess what they say is correct, you can't teach a retired engineer new tricks.

We started the day with Eggs Benedict (non-KK) and Mimosas, after which I decided to cook some baby back ribs for dinner. Usually I marinate the ribs overnight in Wicker's Marinade, but as this was a late decision, I used Gate's Hot & Spicy dry rub with a duck fat binder. I smoked the ribs (and later, beans) at 225°F for 5 1/2 hours (no wrap), with the temp rising to 247° at the last 30 minutes. It was a windy day and I opened the dome several times at the end adding the beans, probing the ribs for temp, etc. so had some temperature rise at the end. Also had the last of the farmers' market tomatoes and cole slaw, accompanied by a 2010 DuMOL Ryan Pinot Noir. Finished (after a bit of a rest) with still warm cherry pie made by Jackie. All in all, a pretty good day. Lewis Hamilton won his 100th F1 race in the morning, so yay! The Chiefs beat themselves with four turnovers against the Chargers in the afternoon, so boo! However, the food was good, the wine was superior, and the day was beautiful.

First attempt at beef-ribs here tonight (or any type of ribs ever actually...) 6.5hrs, 275F a la Franklin, debuted the KK hot/cold smoker with some mesquite. Served with potato salad, cos, and Franklin's espresso BBQ sauce. Another win for the KK- no surprises there.

Took delivery of my 32” Big Bad earlier last week (which I have nicknamed “The Cookie’n Monster” after the blue Sesame Street character), got it up into its new home on my porch yesterday, and it’s being christened as we speak with a rack of St. Louis cut ribs. This is my first post, but I lurked here for a couple of years leading up to my purchase. This forum is a fantastic resource and I’m glad to be part of it. I’m mostly preaching to the choir, but for those folks who are still considering the purchase, it is everything people say it is and more. Truly the best of the best, and a purchase for my lifetime and beyond. TNSmoker

Tiles or pebbles is the number one question right now. World problems for sure. I do like the different versions of nebula pebbles and tiles. Olive and gold included. Do you have a picture handy of your pit, Tony ? I can’t remember what yours looks like MacKenzie. I’ll decide by Wednesday. Unless I don’t.

Suya Pepper porkchops. Direct, main grate, 325F, apple wood chunks. Plated with polenta with parm & chives, green beans and a nice rose.

For those who are not aware of the sheer size of a BB32, it is plenty of room to spatchcock a bird. even a 25 pound one 😁 Nothing fancy, just a little rub and cooked for 2 hours and 10 minutes at 375 degrees.

I was in London last week (picking up an award for my father who is unable to travel), and the food highlights of the trip revolved around Fergus Henderson's St John Restaurant and a pub staffed by alumni of that kitchen, The Anchor & Hope. Well-deserved slurs aside, I've been trying to believe that British food can be truly spectacular; the signature chicken pot pie from Tamasin Day-Lewis's Tarts with Tops on was one of the best things we ate last winter. The two restaurants above are game-changers for one's perspective on British cooking, and by far the best food I've ever eaten in the UK. There's a generational difference between the two places, in every sense: The first has white tablecloths, a Michelin star, takes reservations, and I'm not the oldest person in the room. The second has sanded wood tables, no reservations, I could be the oldest person in the room, and is a true madhouse in the evening as the 6 pm kitchen opening approaches. I was only able to get a table because a bartender spotted me through the crowd and introduced me to the list keeper as one who had kind words for their cooking at lunch time. They're alumni gunning for St John's crown, and the no reservations policy is a brilliant way to assure energy in the room. I'm still torn which place is better; if the descriptions don't bias you, why choose? Fergus Henderson has a pair of books available in the UK, the first of which is now a paperback in the US: The Whole Beast: Nose to Tail Eating. At the song for which it sells, I'd call this an essential cookbook. Only partly a carnivore's circus, but very on-topic for the KK crowd, with many dishes that would benefit from a bit of smoke, and lots of advice and recipes involving brines or cures. The sides also would go great with any KK fare; a bit of anchovy, caper, parsley dressing on broccoli transforms it into a dish that can hold its own at a barbecue table. More generally, I want to think of my KK as my go-to oven for that extra edge, for any dish that pops into a 375 F oven. The flavors here are certainly lusty enough to stand up to an outdoor fire.

Wrap your briskets or shoulders in towels and hold in a cooler for many hours before service. They come out much more tender and juicy. I speculate that the retained heat continues tenderizing the meat, and dissolving the collagen. But since there is no ongoing fire nor airflow there is no drying effect. Well toweled, they will stay quite hot for a LONG time. These meats always taste much better with their “original” cooking heat than a reheat. Filling all the airspace in the cooler aids the heat retention.

WOW! Gorgeous! Welcome to the Obsession! You're off to a running start with your new KK with that rib cook!

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Very nice!

For evening service put your brisket on the fire at 5 or 6 AM. It will be done with time to rest, if you do an Aaron Franklin 275° cook. For lunch service cook it the day before starting around noon. Rest it until lunch the next day, it will be fine and likely still warm. Don’t worry about the food safety aspect of this, the meat comes off the fire sterile, if you wrapped it with foil or butcher paper partway through the cook it can’t get contaminated. If you cooked it naked, use clean or gloved hands to wrap it and you will NOT have a food safety issue even if the temp goes below 140°

Very smart looking cherry pie

I used the large basket for this cook. But that’s really good info!

When I find myself stuck with making a choice, and apparently we have a few choices here, I just say, "love the one your with."

About an hour to get the breast to 160 internal. Sent from my iPhone using Tapatalk

nope. I have had my egg for years and the only time I ever cracked my firebox I accidentally spilled liquid into the grill. For the first few years I used the old wire-style electric starter and then I went to a looftlighter, but I only light about a baseball sized amount of charcoal, open the vents, close the lid, walk off and come back and set the vents and let my egg come up to temp slowly. It's not luck. You take care of your stuff, it lasts.

Sorry to hear that you missed out on that opportunity, but you'll be just as happy (maybe more so) with the one that you pick out for yourself, despite the delay! (Hint, Hint - Dark Autumn Nebula tiles cook best!) 😄

You should have a bag of "spare plugs" in your repair kit that came with your KK. Yep, I've had troubles in the past with the rotisserie expanding and being difficult to remove once the cook is finished - a PITA sometimes. I trimmed my rotisserie rod down and one of the end pieces on the basket, too. One piece of advice, as I made this mistake - the pointy end on the rod unscrews and you should remove it after skewering your food, which shortens the rod about 1/4". It will help with the expansion issue, without trimming. Now, I have to leave the pointy end on, otherwise the rod is too short to reach the holes inside the KK. Doesn't make for the best fit.

Forrest, how long did it take to roast that cluck at 450*? Thanks!

Love all the crazy good looking cooks! @remi for a 1st rib cook - you nailed that one! Nicely done! @C6Bill - damn, that's a big bird! @Poochie Sureshot Sids line of rubs have become some of my fav's. I got turned on 1st to the Gunpowder and have tried several of the others now. All pretty good. https://smile.amazon.com/Sure-Shot-Sids-Gunpowder-Seasoning/dp/B00N276QL0 @mguerra Happy to see you back posting cooks again, Doc!

Some Spatchcocked BBQ chicken, roasted carrots, Kamado-San rice. KK ran this cook at 450, smoking plum wood in my KK external smoking unit. I’m really starting to believe that hot and fast is the best way to go with super efficient Kamado style cookers. You avoid incomplete combustion and dirty smoke profiles. Really starting to love the KK external smoke unit! Sent from my iPhone using Tapatalk

I tried Adams Steak au Poivre as a rub on a pork shoulder. Wow, it was most excellent and got rave reviews from Mrs. Guerra as well as the coonies ( and beagle). IMG_0225.MOV

Just another steak night but this time it was a Solo campfire cook. My first one of the year.

Just another steak night. Prime grade ribeye cap marinated in Shio Koji & Sureshot Sid's gunpowder (my go-to!), lower grate, direct, 400F, mesquite chunks. Twice baked spud with cheddar cheese, sautéed shrooms with the smoked wagyu beef tallow, simple salad & crusty bread. Decent TJ red.

I waited until fresh peas were in season and then...cooked them. They were nothing like frozen peas. More like a robust bean. Ironic because the notes in the recipe for Braised lamb, peas, creme fraîche and mint in The Book of St John refer to Fergus Henderson being told, by a wise old chef, to wait until fresh peas are in season and then use frozen. That dish and many others from all of Fergus' books are well worth making. I love the freedom he gives you by being imprecise by referring to glugs of oil, enough stock, medium oven and, best and most mysterious of all, disciplining your mint. This is a photo of that dish on the KK when I made it in March this year. It was delicious. We made the pilgrimage to St Johns Bar and Restaurant last month and I decided to tag this on to @Syzygies' post here because I know how much he loves that place. We got there early, before anyone else, and left after most. The sign of a good lunch. Don't be put off by Fergus' nose to tail reputation. This is a place to take a chance, it all tastes great. Faced with the menu below, I imagine some of you would find it challenging. St.JOHN Smithfield LUNCH 10.07.21.pdf I was not so sure about the more out there stuff and so my choice was the first of each list below. Everyone enjoyed what they had chosen and I might even be tempted to try to make tandoori cubed ox heart one day soon, the papaya marinade would tenderise it nicely. There is something to be said for using, and enjoying, every part of the animal that died to give us that premium steak. Starters that we chose Deep fried lemon sole and tartare sauce Rabbit offal and radishes Rolled mutton and celeriac Smoked eel, potato and dill Main courses to follow Roast veal rump, carrots and trotter Grilled ox heart, jerusalem artichoke and aioli Grilled mackerel, peas and horseradish Pigs tongues, butter beans and green sauce I am not a dessert person but we thoroughly enjoyed sharing a plate of 12 warm madeleines, dipping them into the lovely sweet wine that our waiter recommended. Heaven. Ly.

Cooked a brisket from a local farm on Saturday, cook went pretty well as I am learning my vent settings and configurations. I started with a full basket of Fogo black bag, and started it in one spot. With my KJ, I leave the lid open for about 10 minutes to make sure I have a good fire going, then close the lid and close down the vents. I did the same thing on the KK, and couldn't believe how quickly the charcoal caught and the fire I had going. I closed and sealed the lid, shut the cap down all the way and then opened it up about 3/4 turn. I opened the bottom left vent about 90 degrees and set the right vent on the pencil sized hole. About 5 minutes later the dome was reading 400, I knew the fire needed to be choked down more. I closed the left bottom vent completely and set the right to the pencil-sized hole. About 30 minutes later I was at 250, so I added some pecan chunks to the fire, when I could smell the pecan, I put the brisket on and the temp was at 265. After 3 hours, I went to check (pic below) and the temp was about 265, a little higher than I wanted but nothing to be concerned about. Opening the lid, my sunglasses fogged up from the moisture, never had that happen before, and I could see condensation on the gasket. The aroma was incredible, I thought I had smelled "good smoke" before when it was thin and blue, but the intensity of the pecan and beef from the kk was a totally different level. A few hours later I went to take a temp reading as I knew it was nearing the stall, and the grill temp was up to 300. I wrapped the brisket, closed the cap down all the way and opened it up about 1/3 turn and set the lower vent to the smallest opening. Two hours later I went to probe and the temp was up to 330, again I wasn't worried as the brisket was wrapped, but I was surprised the temp had continued to increase. I could still smell the pecan, so I thought maybe another chunk had caught fire and thus the temp increase. When I removed the brisket, the grill temp was about 340, so I shut the cap, the lid and the bottom vent. I let the brisket rest about 90 minutes (people were getting hungry), and then sliced it. After smelling the meat all afternoon, people were grabbing slices as quickly as I could cut them. The flat, which I have always used for sandwiches or tacos, was really tasty, not dry at all, I actually put a couple pieces on my plate. The point was melt in your mouth heaven, my hopes of making burnt ends disappeared as quickly as the slices I was cutting. Thankfully I didn't cut it all and I do have some for leftovers. Overall, I was impressed with the way the KK performed, and I'm guessing the top cap is going to be my key to nailing my temperature. The other thing, I had put the lower rack in and put the drip tray on that. I then put a foil pan in the drip tray hoping to collect some of the rendered fat from the brisket. Everything in the pan was burnt, there was not even any juice remaining. What is a better way to set up the pan to collect juices and fat without burning? And thanks for all the posts so far, I doubt my brisket would have turned out as good as it did if I hadn't researched everyone else's cooks first!

Alas, just last night put the last three anchovy fillets left over from the caesar dressing I made from scratch the week before in my wife's Chef's Salad. Not the sort of thing I keep around on hand, although I should, at least as a paste. Did manage to make a paste with one whole bulb of very fresh garlic, a lot of fresh rosemary, and a little olive oil. The results shown in attached photo. Leg of lamb is on the grill. Results in about 2 hours, eta, more or less.

I'm thawing out a 2.5 lb boneless leg of lamb from Porter Rd for tomorrow. Plan is to rotisserie with coffee wood chunks. I have my own house lamb rub that I've developed over the years. It's a mashup of Greek/Turkish/Moroccan styles of spices/herbs. It leans more oregano than mint, but has both in it. The Moroccan style brings the heat (cayenne) and a hint of cinnamon. My other fav is the simplest - tons of garlic & rosemary. Stab slits into the meat all over and jam in big slices of garlic and tufts of rosemary leaves. Then hit the outside with S&P.

And finally, the third rack, which was a little bigger than the other two, took about 30 minutes longer to cook, but came out BEAUTIFUL. Nice, crispy, dark bark. Insanely delicious aroma..... Can't wait to start cutting these up and serve to the family.