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In my ongoing quest to tick off each major type of KK cooking- tonight was time to spin the first chickens. Thanks @Troble for the excellent recipe... Not able to source the proper chilis here in Melbourne at present, but we made do. Enjoyed a barrel-aged Firestone Walker (recently acquired a mixed 24-pack of historical releases from those guys)- happy days! IMG_3063.MOV

Smoked a chicken on the Komodo kamado with lump and apple wood and roasted fingerling taters in the drip pan. It was the first time i used the cold smoker and it worked well. Filled it about 2/3 full of loose apple wood chips and it pumped smoke for a bit more than an hour. Tighter packing and filling it should get me more time but I'll need to figure out how tight the chips can be without the fire going out

Chuck short ribs on the 16TT. A variation on meatheads big bad beef rub. Sorry, no plated picture.

Father's day gift from the wife and kids... put it to good use today!

Tee hee. I looks like a good night was had by all, including the photographer! Looking forward to meeting to eat again, soon!

Thank you everyone for the tips. It looks like that double bottom pan may end up on the crate after all. You guys are great!

Surf & Turf night. Seafood truck came to town and I loaded up on fresh shrimp. Surf = bacon wrapped shrimp with cajun seasoning & a slather of sauce. Turf = Denver steak with Dizzy Pig Raising the Steaks. Direct, lower grate, mesquite wood chunks. The "washed out blob" in the pic is the slice of rustic Italian bread from the local bakery - one of my favs! Plated with a nice baked spud, shrooms, and side salad. Decent Beaujolais to wash it all down with.

It's our friend Peter's birthday, and his wife asked if a bunch of us would meet in the village pub this evening at 8pm to celebrate. So, as we live next-door to the pub we suggested that the bunch came here for some food first. Now having been under the spell of @tekobo 's KK cooking wizardry - and having eaten her fab veal short ribs we thought this would be a great dish to serve tonight. In view of the fact that it's a pretty significant birthday for Peter, slow cooked ( braised really) rib is moist, succulent and above all soft, it would be easy for him to eat. We could even cut it up small for him if he forgot to bring his teeth. There is a commercial butcher at the end of the road. I know them well and I ordered the short rib from them. An unusual request here in Blighty : " So, let's get this straight Dok - you want Pork Spare Ribs, but not separate - all joined up and not in Pork but in Beef - so - bones with a lump of meat on them". " Yes, indeed , I think that would be a reasonably accurate approximation of my requirement " So, picked them up this morning : The thing is that they are frozen. Mrs RD is always giving me tips and advice and very helpful in pointing out where I've done things wrong, but she suggested browning them in a pan first. 8/10 Roasting them over direct heat with some cherry wood initiated the smokiness, gave a decent Maillard and really helped with the thawing out : Whilst this was happening Mrs RD made a braising stock of : Softened Onion & Garlic, Star Anise, Fresh Ginger, Coriander Powder, Chinese 5-Spice, White wine vinegar, soy sauce and beef stock, which we poured over the browned ribs, followed by a couple;e of bottles of stout from a batch I'd made in 2017.: Both pans now in the KK at about 150 celsius with hunks of cherry wood from our tree which had a haircut a month or so ago.

The way he put to me was that they always use black unless another color is requested. I think they have a grey too. He also said the grout can be darkened by applying silicone or Armor All.

Easiest answer - call Dennis!

I was inspired. Got beef short ribs on the KK now for dinner tonight.

There’s bronze tiles, and there’s everything else. Sent from my iPad using Tapatalk

No question, pebbles all the way. Some folks have tiles and they say the same thing but what they don't tell you is that had to get tiles because Dennis was all out of pebbles.

Here is the double drip pan in the 23 being used to roast potatoes And here is the double drip pan from the 23 in my 32. It is easy to handle and holds more than enough veg for most purposes i.e. you may be better off getting the double drip pan for the 23 for use in the 32. That gets over the challenges with weight and cleaning of the pan for the 32. I have both and am happy to pick the right pan for the job on the day.

Pooch here is an example of DD pan. Also another use I have most enjoyed from the cold smoker is smoked tea. Sent from my iPhone using Tapatalk

I do have to say that I have found a good use of the double drip pan - the base for my vertical spike for doing shawarma/gyro/al pastor cooks. I typically don't put veggies in it, but I've enjoyed seeing the pics from others that do it. The reason for the double bottom was a suggestion by several of us here when Dennis 1st rolled out the single pan, was to make sure that the drippings for gravy, etc. didn't burn. It works. I did use it once for a Thanksgiving turkey to make the gravy - yeah, it was a tad smoky, but I liked it. Cold smoker - I've done cheese, salmon (both cold and "warm" smoked (140F), nuts and most recently - smoking beef tallow and pork leaf lard. I have used it to add smoke to hot cooks, but generally default to the smoker pot, because my older KK doesn't have the dual ports - so you have to choose smoker or Guru for your cook. I like using the Guru on long cooks, so I HAVE to use the smoker pot and not the cold smoker. As noted, pellets in the cold smoker are the only way to go - hard to keep wood chips lit. Buy high quality ones that don't have a lot of "binder" added - that's what gunks up the smoker. I like these guys: Our Smoking Pellets - BBQ Lumberjack wood pellets for smoking

That one is made with green habanero peppers. Best guess on the rest - garlic, cumin, cilantro, salt, vinegar. Play around with it and keep a bottle of the original for reference. That's typically how I copy rubs/sauces. @Troble - that's quite the impressive pantry re-stock! You look like you're set for a while! I'm getting a pretty decent crop of Aji this year, so I'm hoping to get enough to make a batch of hot sauce. Not enough peppers last year to bother with.

We’ve just got back from the pub but Peter was pretty happy with a slice of covid secure birthday csk

Well? I followed the trail down to here and came up empty. Need some hunger inducing pics please!!!!

Looking forward to seeing what you do with the fresh chillies @Troble. Most Mexican recipes seem to use dried chillies. I have also been trying to figure out how that addictive El Yucateco green sauce is made. I have a bunch of chillies coming on stream and would like to make some killer sauces.

@tony bmy wife’s family was in town last weekend from Peru and they brought me a TON of spices and sauces from Peru. I’m going to be refining this recipe with some of the rubs they brought me plus my Aji Amarillo plant has about 30-40 peppers on it that are about to turn

I feel your angst @tony b, they are actually in Beef Dripping - which we rendered earlier. Old fashioned fish and chip shops here used to use beef dripping.

I'd eat that! Please tell me that those potatoes are going into either duck or goose fat??

About 5 hours in now and the ribs have shrunk a bit so all four can go in one tin, not needed to add any further liquid so far : I'm flipping the ribs every hour or so and basting to keep them moist. My first two cookbooks which I bought about 35 years ago were the Roux brothers, and The Manoir aux Quatre Saisons by Raymond Blanc. It was just about possible to cook recipes form the first - the latter was very difficult, but I did like the first few dozen pages on how to peel shape and cook vegetables. In particular potatoes. I like to carve them into little boat shapes : : And, before you ask ... all my injections are up to date - I haven't missed any.

Looks like those are going to be GREAT !!!!!!

It's been done, but as Robert says, you need to discuss it with Dennis to see if he can make it work.

I’ve inquired about it, and I believe Dennis is willing, but the size of the tiles is a factor also. Call Dennis, I think that’s your best option. Sent from my iPad using Tapatalk