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Mrs RD & I had a fabulous weekend staying with @tekobo and @Sharky in their lovely home. Our culinary experience is mainly UK / Europe / Indian / S.E.Asian and @tekobo was once again about to open our eyes to things new. Mexico beckoned - @Troble has already excited us with his accounts of Mexican cuisine just south of the border and when things have settled a bit - that is going to be our next long haul backpack destination. We arrived to find this sitting in the 32" : ( Sorry the pic was taken as we were about to tuck in ) Veal Short Ribs. ( We'd had delightfully seared tuna loin as a starter ) This was to be the tortilla filling. @tekobo and been lured to the burrow entrance by @Syzygies, and had clearly emerged triumphant. The corn kernels had been cooked and treated with lime and prepared to go into the recommended Indian made roller grinder to make the tortilla dough. Here's a picture of it in action , with Mrs RD gazing into it as if it were a crystal ball. It's her birthday next year - maybe my choice of present has been made easier. We were introduced into the ways of the tortilla press and the result was just amazing. Tekobo gave us a packet of Maseca and lent us a tortilla press from her collection and as the haze lifted we saw this rabbit hole....... Three-Way Chicken was a friendly bet which will have to wait for the moment as there is a break in the weather and I need to sort he vegetables out and harvest the hops.... Cheers RD

keeping it simple for todays lunch, thighs marinated in teriyaki, squash, orange bell peppers, onions and a couple of jalapenos. The bread is an Italian take and bake loaf.

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!

You mean like this?? Picked these over the weekend. That's a 3 gallon bucket. Maybe 25% of what's on the plant?

Was in a bit of a rush for dinner last night, so I bopped on over to the supermarket to grab something in the butcher counter to toss on the KK, when I spotted this - Flamin' Hot Cheetos crusted, stuffed & bacon-wrapped chicken breasts (stuffing is cream cheese & jalapenos). Just had to hit it! Direct, main grate, 325F, apple wood chunk. Plated with melting potatoes and a side salad (yummy yellow tomato!)

Hi Dono, I've had HEAPS of smoke with the few low/slow cooking sessions I've had with my KK. My first brisket was cooked with a handful or two of mesquite pellets in a simple foil pack with a few holes stabbed into it... so much smoke that I was worried the neighbours would call the fire-brigade, and got told off by the wife as even with all windows shut the house was smokey inside...(photo below). More recently ribs done using the KK external smoker attachment again with pellets; also heaps of smoke. After the epic smoke-fest that was the brisket, I toned things down when doing my pulled pork- and used a few wood chunks as you have done; with a more subtle smoke profile (and happier wife). I'm sure others will chime in- but there are options if you want to up the smoke! Cheers Remi

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.

Sort of @tony b, yours look a hell of a lot longer than mine - I filled two of the plastic containers - total weight was about 3 kg - that's about half the fuggles. Got the East Kent Golding and then the Cascade to do. It takes ages - almost 3 hours to pick those - final trsualt goes down the hatch a bit quicker than that. Note how there KK is keeping an eye on things. What type are yours ?

Is King Ranch chicken something everybody knows about or is it just us people here in Texas? Well anyway if you know what it is you can use the King Ranch chicken recipe but substitute pulled pork from your Komodo Kamado! Hokey Smokes Bullwinkle, that’s good. If you have never heard of King Ranch chicken look up a recipe and make it once then substitute smoked pork another time…

You aced those ribs!

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..

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.

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

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

I’m not a food and safety scientist but this is what USDA guidelines are cooked food sitting at room temperature is in what the USDA calls the “Danger Zone,” which is between 40°F and 140°F. In this range of temperatures, bacteria grows rapidly and the food can become unsafe to eat, so it should only be left out no more than two hours. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety (Go to - Keep Food out of the "Danger Zone") Whether you follow it or not…to each his own. But in the spirit of sharing best practices, I find it important to mention. Have I eaten food that has sat out longer than this and been okay? Definitely. Sent from my iPhone using Tapatalk

On your longer cooks, like ribs, butts and brisket, you can try spraying them periodically with apple juice/cider vinegar/water/bourbon/beer - whatever strikes your fancy. Smoke likes a damp surface to stick to, so by lightly spritzing the meat during the cook after the bark sets (several hours in), say every 30 mins to an hour, you will pick up some more smoke flavor. Just be careful and don't overdo the spraying each time, as you don't want to wash off that lovely bark that you've worked so hard to create.

Mesquite wood.

Like a pro already. Lovely ribs.

Looks great!

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

Fantastic- those look great!

Thanks all for the warm welcome!

I like those dark tiles for sure. That thing looks like it's brand new. I wouldn't mind seeing the new Terra Blue Pebble installed. I've just seen photos of the pebbles loose. My wife likes the Autumn nebula tiles and their variations. We shall see.

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

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

I’ve found that for brisket, the rest is more important than the cook in terms of texture/tenderness. For butts, I haven’t found it makes as much a difference, but I always aim to rest at least a couple hours. Careful when resting though, even in a cooler. You do not want it to rest below the critical temp where bacteria can start to grow. Even in a yeti, rule of thumb is no longer than 4 hours to make sure it stays above that. Anything longer, throw in the oven at 180-200 and keep it wrapped (yes in the towel too) to be on the safe side. Some people will say they’ve kept it in a cooler longer, 6 or even 8 hours without going below temp. But if that is your plan, make sure to have a wireless temp monitor on hand. We are all at home cooks…so we’d probably serve it anyway. But there’s a definitely a gray area of risk between following the guidelines for food safety, it’ll probably be okay, and your guests actually getting sick. Sent from my iPhone using Tapatalk

Very nice!

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.

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.