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Simple reverse sear for Thanksgiving

Well I am sure that 9 out of 10 members in a Facebook group would not actually own a KK but would be happy to tell us how to use it correctly and why their $30 Walmart grill is much better lol

A policeman pulls car over for speeding. As he walks to the car, he hears the guy tell his wife to keep her mouth shut. Policeman: Hey buddy, do you know you were going 50 in a 25mph zone? Husband: No sir. I never speed. It must be a mistake. Wife: Now Henry, you know you always say speed limits are for idiots. Yes officer, he was speeding. Husband: Shut your mouth! Policeman: You aren’t wearing a seat belt either. You know the law. Husband: I had to take it off to get my wallet out to retrieve my driver’s license for you. Wife: Really Henry? You never wear a seat belt. You said they put them in cars for losers. Husband: If you don’t shut up I’m going to slap your face! Policeman: Miss, does he always talk to you like this? Wife: Not always officer, just when he’s been drinking too much.

@Steve M were stuck with the same footprint too as one of the cabinets where the fridge go is one big custom made piece which limits the fridge size/selection. They don’t make the wood floors we had and we were never really fans of wood floors in the kitchen anyways so I told my wife that she should just get the tile she liked rather than trying to match something close with wood and we then got new backsplash and had the existing cabinets restained. I replaced the fridge, dishwasher and range top since they were all 15+ years old. Installed a farmhouse sink and all said it took two weeks and wasn’t insanely expensive just more of a kitchen facelift but the water/floor situation had to be dealt with immediately

Another family weekend- with the father in law visiting for the first time in almost a year. Bistecca fiorentina for the adults- reverse seared over some peach wood chunks, regular basting with butter with a brush of bouquet garni from the garden. Some yoghurt and cumin marinated lamb ribs for snacks, roast potatoes and salad. Burgers and pork sausage for the kids. Local Italian butcher knew what to do- pulled the giant primal from the cool room and sawed the pieces to my preference... nice to have a butcher like that a 5min walk from your front door! Possibly the most remarkable steak I have ever eaten- certainly the best I have cooked. Tender, moist, smoky and so full of flavour. Never considered a condiment as it would have been superfluous. Really finding my groove here! Another win for the KK!

Smoked some chuck roast and made chili with it. I know that looks like a lot of veg, but with 4+ lb of chuck it was still a pretty meaty affair. Turned out nice.

Wet brined 22lb turkey. Smoked with apple wood. Homemade stuffing, sweet potato mashed potatoes with coconut milk and maple syrup, Yukon good mashed potatoes with sour cream, parmesan & chives, green beans with Parmesan & bread crumbs, homemade gravy. Not pictured homemade bread pudding

@Basher - we finished our kitchen remodel yesterday just in time for Thanksgiving. Before & after pics. nothing like cooking my favorite meal on Thanksgiving to break in the new kitchen

Hello All my name is Troy and I’m in the process of getting a 32 KK cobalt blue pebble....I’m originally born and raised in San Diego and lived here my whole life except for the one year in 2007 where I sold all my possessions and traveled around the world by myself and found much inspiration from the food and culture I experienced on my trip my parents lived in the house I grew up in for 40 years and my wife and I moved into it 5 years ago. Being in San Diego I’m very lucky to have incredible weather, produce and seafood and I cook outside at least 4-5x/week. We have a natural gas fire magic grill that we inherited along with a killer double side burner that I use for wok cooking my wife’s favorite Peruvian recipes (she’s from Peru). I also purchased a 22.5 WSM about two years I ago and I’ve mastered brisket cooking on that thing and I mostly make brisket, pork butt, whole roasted chickens (with Peruvian green sauce), baby back ribs, whole turkey, and I’ve messed around with a few tri tips. But my wife says I’m obsessed with my cooking.....reading this forum for the last 4 days it looks like I might’ve found the right group to hang out with We recently contracted with a landscape designer who should be submitting our design for review around New Years and we’re doing a massive backyard remodel to help unlock the potential of our backyard. this deadline has forced me to make a decision on my smoker and while I was originally thinking I wanted to get a lone star grill so I could do true Texas BBQ with real wood I decided on the KK because it’s the best and because of the versatility. I already cook so many different types of food and I really want to make pizza with my 4 & 2 year old girls as they grow up. Heres a quick rundown of what I’ll be cooking Brisket, ribs, chicken, pizza, bread, corn bread, buttermilk biscuits, Moroccan clay pot, gyro and my “holy grail” adobada tacos (I saw how you guys have been doing gyros meat and I think I could do the same thing with pork shoulder/adobada rub. I tried it once in my WSM and it looked good tasted good, people loved it but it wasn’t authentic to me.....I was toying around with getting a true Trompo on my gas grill to do Adobada/gyro but I think this can be accomplished with a KK/diffuser I have a few questions.... 1. I never cooked seafood in my WSM because I didn’t want to have my meat taste like fish. I’d like to cook whole fish on my KK and I cook salmon weekly on my gas grill with a plank. Is there any concern with cooking seafood in the KK and having the fish stench cross contaminate? 2. Is the rotisserie that comes with the KK sufficient if I want to roast pork shoulder adobada style? Or do I need an Octofork? How would one go about getting a diffuser to fit my 32? 3. What other accessories are “must have”? I’m gonna get the cold smoker...do you need an extra charcoal basket? What it used for? I’m also leaning towards getting the basket splitter/reducer 4. I think I’ll need to invest in some cast iron pots for the KK I can see myself cooking risottos, chili and chicken soup low and slow on that thing is there a preferred brand of cast iron? 5. Where does one find the yakitori grill or the thing basket that could hold a whole fish? I want to cook whole fish as well as grill octopus on the KK 6. I’m planning on constructing a small gas grill with fridge and side burner for quick cooking if needed I’m sure I’ll use the KK 80% of the tine but sometimes I need to grill up some chicken real quick for quesadillas for my kids and like I said I have been using my gas grill for my salmon in the past. Is is sacrilegious you have a gas grill with my KK? My KK won’t be in the US till February and my backyard won’t be done till May so I got lots of time to research but any ideas on how to integrate this thing into a backyard would be appreciated. When it’s all said it done it’s gonna be great. My parents were there 40 years and I plan to be there 40 years with my KK so we’re doing it right. anything I’m forgetting? I’m really excited to be part of this community, you guys seem to really take care of each other and are passionate about your cooking Troy

Great job on the kitchen !!!!!!

We just enjoyed Thanksgiving with the family of a mathematician friend and colleague. There was no apple pie. A Lamaze recommendation to bring apples to her delivery left an impression on their adult daughter. Of course I recommended Cien años de soledad. Great things can come from obsession. The waves are a gift. One needs to learn to surf. The Beatles couldn't read sheet music. Cooking is learning to see the simple.

Excellent looking steaks. Only thing worthy of them might be a dab of chimichurri sauce. Would compliment the butter and herb treatment.

@Remi, what an awesome feast, your father-in-law must have been pleased to say the least.

When you see what's for dinner here you might wonder what happened. I'll tell you. We Canadians had our Thanksgiving dinner last month. This is a pulled beef sandwich with sauerkraut coleslaw.

Thanksgiving dinner last night. Turkey breast (11.8 pounds) dry-brined overnight and grilled at around 325°F for 4 hours with one small chunk of apple wood. Being just the breasts, it keeps falling over sideways (in the KK and on the board - I should have thought of that earlier). Plated with mashed potatoes, dressing, beer bread and creamed greens, accompanied by Abiouness Rose and Schramsberg sparkling wines. Turned out very well.

The pastrami turned out excellent. Here is the recipe and photos: Dry Curing Rub Brisket 1 teaspoon curing salt for every 5lbs of brisket 2 Tbsp whole black peppercorns (crushed) 2 Tbsp course black pepper 1 Tbsp whole coriander seeds (crushed) 1 Tbsp coriander powder 1 Tbsp brown sugar 1 Tbsp paprika ½ Tbsp mustard seeds (crushed) ½ Tbsp fennel seeds (crushed) 2 tsp garlic powder 2 tsp onion powder ½ tsp mustard powder DAY 1: Mix the curing powder and rub brisket 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 brisket thoroughly with cold water. Soak in cold water for 3 hours, changing the water every 30 minutes. Use the rub recipe above WITHOUT THE CURING SALT, and rub the brisket thoroughly. Pat dry and place uncovered on drying rack in refrigerator for two days to rest/dry. Day 9: Smoke on KK at 200-225f to an internal temp of 165f. Hickory is great, but other woods are too. Let the brisket cool for an hour and them place it back on the cooling rack in the refrigerator overnight. Day 10: Slice/portion/eat

Thanks guys for the information. It will come in Handy this Thursday. I think I’m going to set the bottom vents and then only mess with the top turn wheel as you guys suggest. Definitely going to heat soak it. Thanks guys.

Finally, it happened, i Got it unpackaged with the help of 2 good friends. 1 had tried it before, which took away most of the stress having a double pallet to cope with. I had to let it wait over the weekend to get it fired up this Sunday. It’s really a breeze to work with. Started with nothing fancy, buns baked at reasonable low 180c and then turned it down to 110c to make some fajitas out of flank steak for some Mexican dish. It was moist and temperature regulation was really stable. Not many pictures as it’s typical rain these days. We managed to take one when meat eventually was put on the first time.

Big fan of reverse searing. For cuts > 2 inches I’m looking for 105° F. Usually, I’m doing this inside and will start in a 200° oven and finish on cast iron as hot as I can get it. If the cut is not as thick I’ll take it out a few degrees lower. Yesterday I cooked a 3 lb American Wagyu tri-tip from Hunts’ Point on my KK. The grate temp was about 235°. I took the meat off and got the temp up to about 475° and seared on the inverted top grate for a couple of minutes per side.