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This makes me want a 42” [emoji848] Sent from my iPhone using Tapatalk

We're having a short run of unseasonably warm weather (upper 50s) and I took advantage to reclaim valuable real estate in my chest freezer by finally cooking this full packer cut brisket that I bought on sale back in September ($1.98/lb). Simple, straightforward cook - 250F with the Guru (it was an overnighter), with the smoker pot full of post oak, mesquite, hickory and apple wood chunks. Indirect with AL foil on the lower grate. Simple rub of Lane's Brisket rub with CYM slather. Was a 14 hour cook - I screwed up and didn't take it out of the freezer in time to fully thaw, so it was still frozen in the middle (37F) when it went on the KK @ 5pm. Had to get up @ 3am to wrap it in the pink butcher paper when it cleared the stall (173F) and slather on the Wagyu beef tallow (needed, as this was just a "choice" grade brisket - hence, the cheap price.) Finished @ 6am at 203F. Cut off the point and cubed it for burnt ends, which went back on the KK for 45 minutes. Rested the flat for 5 hours before slicing. And YES, there's pictures! The smaller piece of protein was a pre-marinated pork tenderloin (apple bourbon) that I did for dinner. It's gonna be a while before I do one of these again! I'm sticking to pot roasts from now on - a much simpler cook and not as much BBQ to put up in the freezer.

Inventive technique there! Very OTB thinking in keeping with the KK tradition!

But it will be a barrel of the highest quality!

Adam is very clear in his book that you need to get to the stage with hot coals, create a level bed and blow off the ash just before putting the meat on. I want to try pork chops this way as I hope it will reduce smoking. Some articles that came up on a quick google search: https://www.finecooking.com/recipe/clinched-strip-steak, https://www.cookinglight.com/cooking-101/meat-clinching-a-revelation-in-grilling and https://www.theguardian.com/lifeandstyle/2015/may/27/dirty-barbecue-dirty-steak-clinching

Hello BBQ and Kamado enthusiasts! It’s a new useless guy checking in. I’ve never cooked on a Kamado but I took an interest their versatility some time ago. I didn’t have to research much before I decided that I wouldn’t bother with one until I could get a Komodo. My curiosity recently piqued again so I’ve been lurking a bit and thought it polite to say “Hello” so the ice is broken should I get to a point where I can ask an intelligent question or two. Many thanks for the wealth of information I’ve so far gleaned here!

I like it- but would never have thought to do it... would've thought that putting the meat directly on the coals would have it covered with dust and ash? Or do you brush it off after- or does that not actually happen? And if not- how/why?

@Basher wow that’s a ways to go looks like you are doing open heart surgery on the kitchen. I’m sure it’ll be worth it when it’s done but can’t imagine how difficult that is.

We do a lot of simple grilling with that configuration. I leave the center rack flipped sideways unless we really need the space to allow easy fire access for starting or adding smoke wood. Tonight was boneless pork chops, arugula salad, and roast butternut squash. Sorry, missed getting the plated picture.

@tekobo I cooked at 225f until I got an internal temp of 115. Then rested for 20 minutes with the vents opened up more to get good red hot coals. Then I tossed it in to sear 😁

Hi Everyone Our KK (23" Cobalt Blue Tiles) arrived a few weeks ago now, and we couldn't be happier. In terms of a name - it was pretty easy.... lots of things in Australia are called Bluey (Blue cattle dogs, blue bottle jelly fish, blue ring octupus, you can even get into a blue at the pub (aka fight), and my personal favourite is people with red hair are called bluey, and every name tends to end with a "y" Johnny, Mikey, Issy etc.....). So bluey it is.... After tracking the journey every few minutes (literally) for ~month from Indonesia to Singapore to Melbourne and finally to Sydney the delivery day finally came. Unboxing the KK was pretty easy, was like a kid in a candy shop.... Unboxing complete, now to get her into position. We decided to take the top off. Process was really simple and once you took the top off and removed all the internal moving the KK into position was a breeze! Daisy chained a few planks of ply and it moved easily into it's new purpose built home (NB: Thanks to this forum we choose not to put it on our new deck, with lots of white, and instead built a new mini deck just for the KK. Based on first few weeks I think it was a very wise decision).... Relatively simple move with my son (15 - big strapping lad) & I up one step... And there she is.... In position and looking great. You know the saying. "Happy wife, happy life".... We were tossing up between a KJ Big Joe 3 or the KK, and in her words "The KJ looks 'meh', the KK is very sexy"... Who am I to argue.... After unboxing we did the curing process which was really easy. Started at ~9am in the morning and took it really slow, ramping up 50F every hour until we reached ~500 - 550. We had some venting on the top of the KK but no big issues. A simple touch up with the supplied grout and she was good to go. So now onto the fun stuff. Our first cooks. An when I say first cook, I mean first cooks. I love my cooking, but have never owned a smoker / ceramic cooker or any low & slow BBQ previously so we were entering unchartered territory. Previous BBQ was a "gasser" (never heard that expression before this forum!). Which was fine but pretty boring. Cook 1 - Rotisserie chicken. Given our amateur status, we thought we would start of something simple. So chicken it was... Got the KK up to temp and attached the rotisserie to the motor (pretty easy to do) an dafter ~1hr we had our first taste of cooking with the KK. It was pretty amazing.... IMG_6441.MOV Cook 2 - 8 hour slow cooked leg of lamb 5 hours in the KK @250f then put it into the double drip pan, added some red wine, herbs, stock and covered with foil for another 2 hours then rested for 1 hour and fall off the bone lamb for dinner. Pretty good for first attempt.... Cook 3 - quick grill of marianted chicken breast. Had some left over charcoal from the previous night, so thought I would try and see how I could reuse on a simple & quick grill. Pretty good, although next time I'll cook it on the lower level. Cook 4 - Pizza We bought a second charcoal basket, which i wasn't entirely sure i would use, but it was already proved useful. After reading the posts on this forum on best set up for pizza I hand selected some nice big chunks of Kamado Joe Big Block charcoal placed them into the second basket and then light in a few places (NB: I'm using the JJ George grill torch to get it going). Let the KK get up to 450f, added the heat deflector and the pizza stone (NB: Both we pre-heated in the oven). Added some pizza's for the boys and they were pretty good, but it took a while. I removed the heat deflector as I think this was consuming too much energy and cranked the KK up to 650f and the pizzas were awesome. Faster cook time, better crust and all round hit with the family!! Cook 5 - Beef short ribs You read lots on how amazing the beef short ribs are, so we gave them a crack. We got some nice Angus beef short ribs from the butcher and the young fella got into the process of preparing the seasoning. Set them on the KK @250f for ~ 8hours (wrapped at 5 hour mark, cooked for another 90 mins, then rested). Used the drip pan and a pizza stone under the drip pan as a heat deflector (didn't use the big one provided). Result was pretty good although I did make a rookie mistake. The heat deflector was not big enough for the total food area so 3 of the beef racks were amazing, one was dry... Cook 6 - spatchcock turkey We are on turkey duty for Christmas lunch, so we thought we better have a test run before the big day.... Used the double drip pan, added some veggies (parsnip, pumkin, onion, potatoes, herbs), spatchedcock the turkey, injected with butter infused with herbs & garlic, made a foil heat deflector for the lower grate (learnt from the pizza mistake) to cut the radiant heat, put the double drip pan on the upper grate @350f ~2 hours until at temp. Everyone loved the result (NB: Going to try a rotisserie to see which one we prefer). So.... if you've made it this far thanks for all the sharing / advice on the forum, it really helps a novice like me. We are loving the experience so far, learning things after every cook and I'm sure we'll keep improving over time. Thanks again & chat soon. Sean IMG_6413.MOV

I love Adam Perry's approach to layering flavour. I always have a jar of his four seasons blend to hand - it is easy to make up and is great universal seasoning. I have only "clinched" or cooked direct on coals a couple of times. Sounds like I should try it again as that steak of @C6Bill's looks awesome!

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.

Simple reverse sear for Thanksgiving

A guy was driving and saw a turkey walking on the side of the road. When he pulled up to it the turkey ran ahead of the car. The guy notices that the turkey has 3 legs. He went 50 mph and the turkey sped up and passed his car. Then turkey took a turn down a dirt road and the guy drove after him. He pulls up to a house owned by farmer tekobo and she just happens to be rocking in a chair on the porch. Man: Pardon me young lady, did you see a 3 legged turkey run by here? tekobo: Yep. I raise them Man: You raise them? Why? tekobo: I like the drumstick, the husband likes the drumstick and my little brother likes the drumstick. Man: That’s amazing. How does it taste? tekobo: I don’t know. We’ve never been able to catch the damn things.

After college and starting my business, I'm finally at a point in life to invest in a grill. I've used a gas grill for the past year. Not any gas grill but a Holland Grill. It has served me well but I need something with a bit more versatility for my family. I've considered a pellet grill but quickly dismissed it. I wanted something without electronics, augers, motors, etc. I need stuff that reduce stress in my life not add to it. Considered the Komodo Joe and others but weaned something large enough to accommodate our family but also for holidays and parties. I wanted a grill large enough to cook meats and sides simultaneously. After endless amounts of research, reading forums, and watching YouTube videos I've decided on the 32" Big Bad. I ordered it in the Cobalt Blue square tiles but wish I would've went with the pebble. Oh, well. I'll like it no matter the tile shape I'm excited to begin my journey of cooking with a KK. I have a lot to learn and hopefully plenty of time left on this planet to do so 😎 Grill is expected to ship in the next few weeks and hopefully make it to WI by early February.

Welcome to the club, Cheesehead_griller. Once you have it at your home you won't think about color or tile shapes very much. You'll be too busy enjoying the cooking process. And if you let tekobo and MacKenzie tell you what to purchase, you'll lose your home and have to wear a barrel wherever you go.

Stop right there! My view is that you should not start your KK journey with regrets. Get in touch with Dennis and ask for a change if you really want pebble instead of tile. A month or two's delay, if any, will be worth it. I think the 32 is a great cooking machine and you have made the right choice there. If you want extra versatility I would get a second KK while you are at it. I have three and I love having the ability to cook a whole meal outdoors, using different temps in each grill as necessary. Your KK, your choice, my two penneth's worth.

Folks in America, don't forget to set your scales back 10 lbs Wednesday night!