Leaderboard

Hello! Been quite busy lately, so didn’t post. But reading and seeing about your great cooks was amazing. For tonite, a couple of Mexican roadside chickens. With some salsa verde made some time ago (kk roaster tomatillos, Serrano peppers, onions, garlic, lime, …). Chicken was cooked at 450F for 45 min. Some pecan chunks in the coal. It was fabulous. Very moist and tasty. As you can see. You can easily fit 2 small birds on the half grid of a 23! Envoyé de mon iPad en utilisant Tapatalk

Did smoked “Texas Chili” today for first time - used MeatChurch seasoning and recipe (https://www.meatchurch.com/blogs/recipes/texas-chili) Came out fantastic, I highly recommend! short version - smoked a small Chuck roast yesterday, today chopped it up and mixed with browned ground beef and some breakfast sausage along with diced and crushed tomatoes, onions, garlic, one can of beer, and the chili seasoning in a large cast iron Dutch oven. Left lid off and smoked at 225-250 for 5 hours with hickory and some cherry wood chunks, then put lid on for last two hours. Stirred every hour and added toppings. IMG_8810.MOV IMG_8780.MOV

Made a huge dish of Mac & Cheese with Butternut squash this evening. https://www.irishexaminer.com/recipes/?c-recipeid=6857 I did roast the squash on the grill earlier in the day. Also add a green habanero pepper and some slice of tomato. I really liked the results. Plated with some pickled hot peppers. Picked these from the garden today, jalapeno and habanero.

Delivery estimate is 11/2. I'm going to see if I can get it Friday November 5 when I have a day off and I have some people around to help me get the thing uncrated. I will take lots of pictures and share here. If the crew I am hanging with is up for it, I can set up a google meet and let forum people join. Not to steal @tekobo's thunder. Your grill arrival was incredible, Tekobo. Anyway - I will advise next week when it's getting close.

First attempt at pork ribs here tonight, with a final rack of beef ribs that I didn't cook last time. Made my own simple rub for the pork ribs, cooked for 3hrs at 285F, then wrapped and had them off a couple of hours after. Beef ribs went on earlier and cooked 6.5hrs. Both were smoky and delicious. Now I've finally ticked off all of the major KK cooking styles I wanted to try (most of them only once so far): Brisket, pulled pork, beef ribs, pork ribs, spatchcock chicken, roti chicken, roti porchetta, leg of lamb, simple grilled steaks/ sausages, paella, pizza, reverse seared thick cut steaks (tomahawk, fiorentina). Now I get to do them all again...

@Snake Plissken 👍 on making "real" chili!!! Love those guys over at Meat Church. Watch their YouTube vids all the time!

Or go to plan B. For a low and slow, I start a few pieces of lump or lump briquettes and pour them in one small area of the smoker. Then I set wood chunks from the hot area to the cold area. No more than 2 inches between chunks. . Simple old school method. No pot, no flour glue, no mess. And it'll last way past the 140 degree mark when the meat stops taking on smoke. I know the pot is very popular on here but I've never had a problem getting smoke flavor. Clean smoke flavor. Fire away troops!

That's cool. The ship mine is on should reach California this Friday. I hope they let it dock before Chirstmas.

Wood fiber using pressure and heat forced through holes make pellets and in so doing secrete lignin as a natural binder. Different shape, same smoke. It's all in what you prefer, having said that I still prefer the pot with a simple addition for tight fit. Apple wood chunks the other day on some salmon

Just don't drag me into it with you! LOL!! 🤣

Awesome looking cooks! And as we've all learned in life - Sh!t Happens! My latest 'trick' that I've gotten off of YouTube vids for brisket & beef ribs is to slather the butcher paper with Wagyu Beef Tallow instead of spritzing. I cold smoked the tallow beforehand using the cold smoker and cherry wood pellets. Works for ribs also, but use high grade pork fat - Leaf Lard (what bakers use.) Again, cold smoked with cherry wood pellets. Just another tool in the old BBQ box!

Also big thnx for the info and pics, my lid won't stay up noticed today and am out to remedy the problem. Had to move it from its spot, had it on pavers which eventually subsided due to its heft. New slab and some talavera tiles (on their way). Been 3+ yrs and the 32 still brings a smile to my face every time i walk out into the backyard

Oh, I know! There are a couple of rabbit holes that I've avoided so far - this one and the bougie clay pots (La Chambra) is another. I don't do those high-end knife sharpeners either, but do love a good knife and will pay $$ for one. Plus, these folks get go off the deep end when it comes to coffee gadgets - grinders and various espresso machines!!

Tony, I steamed them in the Vermicular, cooled them in the fridge and next day sprayed them with oil and cooked them in the Instant Vortex Air Fryer for about 8-10 min or so at 395 - 400F. Just winged it.

Tony and his lovely bride came to Louisiana for a visit. First thing Tony's wife tells me is that Tony is getting very forgetful lately. Tony: I tell you what Poochie, I sure love this Louisiana food. I ate the best seafood platter I've ever had last night. Poochie: Don't keep it a secret, where did ya'll eat? Tony: Right! It was...ummmm uhhh ummmm. Wait! What's that red flower that's real pretty but has thorns? Poochie: A rose? Tony: That's it! Hey Rose, what's the name of that place we ate at last night?

An easy dinner and more squash. After all it is squash season. This time a very small butternut squash that I wasn't sure was going to even ripen before the killer frost hit but there it is. Served with chicken burger and roasted potatoes.

All your food looks great, Tony. That chili BOC made had to be good. Beans and all. And MacKenzie nailed with that chop. I can't wait to get my KK so I can share too!

Last night was bacon-wrapped shrimp. Seasoned the shrimp with cajun seasoning. I par-cooked the bacon first, so that the shrimp wouldn't be overcooked waiting for the bacon to finish. Started out on the main grate, but wasn't getting the bacon to finish up quickly enough, so I dropped down to the lower grate for the final few minutes. Slathered on a little BBQ sauce, too. Sides of pasta puttanesca and salad.

Here is award winning pit master Harry Soo’s setup video for his Weber Smokey Joe. Works fantastic on the KK for long cooks. No cast iron pots needed. Be sure to use a little less fire than Harry does when using the chimney to start things or the temps can get away from you in the KK. Also, there is lots of smoke in for the first hour when I am preheating but then it tapers off beautifully to a clean blue smoke. The method works fantastic. Enjoy.