Leaderboard

Bruce, wow, what a great job and you'll find the more you use it the more things you will want to cook with it. I agree with you jeffshoaf, that is the best colour to cook with. Works perfectly every time. A A very little bit of water (2T) some thick slices of a sweet onion set on Low until you get some colour then set it to Ext Low until onion is cooked.

I experimented with curing bacon the other day and it turned out amazing. I can never go back to store bought. Recipe and photos below for those who want to try. Dry Curing Rub Pork Belly (2.5kg) 40g salt 40g brown sugar 5g curing salt 5g ground white pepper 5g coriander seed 5g ground mace (nutmeg as a substitute) 5g onion powder 5g garlic powder 5g ground ginger 5g ground fennel seed DAY 1: Remove skin from pork belly. Mix the curing powder and rub pork belly thoroughly. Place in a Ziplock or vacuum sealed bag. Place in refrigerator. DAYS 2-6: Turn the bag over every morning. Day 7: Remove from bag and rinse pork belly thoroughly with cold water. Pat dry and place on drying rack in refrigerator for two days to rest/dry. Day 9: Smoke on KK at 200-225f to an internal temp of 150f. Hickory is great, but other woods are too. Let the pork belly cool for an hour and them place it back on the cooling rack in the refrigerator overnight. Day 10: Slice/portion/eat

Knotty wood plum pellets using the KK external smoker unit and Meat Church Holy Voodoo seasoning on this bird produced the best turkey I have personally had to date. Cooked at 275-300 for approx 2-3 hours until both breasts probed at 157 internal. Breasts were both injected with butter and I finished it by brushing the skin with butter. Rested in Oster at 160 degrees for 3 hours before serving.

So back in the day little Timmy decided he would tip over their outhouse just for the fun of it. He did it and ran to his friend’s house. When he came home hours later, his father was waiting for him. Father: Tim, did you push over the outhouse? Tim: No sir Father: You remember when George Washington cut down the cherry tree? And then told the truth? He didn’t get in trouble. Tim: OK, I admit it. I pushed it over. Father: Then come over here so I can tan your ass. Tim: Wait a minute. What about the story of George Washington telling the truth? Father: George Washington’s father wasn’t in the tree when he cut it down.

Hello everybody a follow up on my purchase of the vermiculite musui kamado. I made some rice in it and it was the best rice I’ve ever made! Sorry no pictures but then I made some waterless minestrone soup and it turned out great very tasty. Just wanted to share that with you all. Have a wonderful Thanks Giving!!

Smoked chuck roast. You want a smoke ring like this? Then cook hot & fast at 300 degrees. I’m also a fan of the heat deflector plates that no one seems to like here, they allow you to get the fire burning hotter for that good smoke ring without your temps getting too high. I notice there is a drop of about 35-50 degrees with the same vent settings when using the deflectors. Also I have become a full fledged convert to the KK external smoker, cooking hot and fast you get excellent smoke flavor without it being over powering. Knotty Wood pellets are my favorite fuel source and produce delicious BBQ. Been falling more in love with my 21. Getting an offset smoker soon hope to make a comparison in the future. [emoji482] Sent from my iPhone using Tapatalk

I’ve been wanting to make my own pasta for a few years now but have prioritized other things (like my KK) over investing in a pasta maker machine. I’m thinking about making 2022 the year I start rolling out my own dough and I was wondering if any of you fine people have any recommendations. I’m hoping to make lasagna, gnocchi, spaghetti, fusilli & a farfalle pasta got any advice for me as I start this process? Thanks in advance

For pasta that starts with flat sheets of dough, we use a simple hand cranked adjustable roller with a couple cutting attachments. Dough made by hand. But for extruded pasta (tubes of various shapes), you would need a machine.

I would add that a wood log fired Santa Maria grill clearly should produce much more wood smoke than a KK with the typical amount of wood chunks. If you lit the same amount of wood fuel in a KK (which Dennis clearly states you SHOULD NOT DO), I'd imagine there would be plenty of smoke for the equivalent size and shape of meat. Also note that Amazingribs.com has said in the past that the amount of smoke that binds to the meat is affected by the temperature and moisture of the surface of what you are cooking. I think they recommended putting your meat in the freezer for a few minutes before you cook so that more smoke will bind to the outermost layer of your meat.

That's a beauty, MacKenzie!

That's the best color for the MK - it cooks way better than the other colors!

Practice run boys. Sent from my iPhone using Tapatalk

Fired up the 42 tonight. This thing has a ton of real estate and I am enjoying it. Basket splitter split about 50/50 with the fire on the left side. Used the cold smoker attachment with wood chips left over from a hickory tree felled in my old front yard to generate smoke for those steaks. They smoked up on that top grate on the right side away from the fire while the veggies were cooking down low. Then I put those steaks down on the lower grate for the final sear after taking the veggies off. Everything turned out great. Needless to say , I'm really enjoying my KK. The steaks were as good as they could be made. They were just choice strips from kroger (nothing fancy). Salt, freshly cracked pepper, sage, garlic powder. Veggies were just EVOO and sea salt and the great KK fire. Yum.