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second cook on the 19 kk. first time splitting the charcoal basket and cooking dual zone. i pretty much maxed out the grill space and in the back of my mind i think i will probably get a 32 😄 tandoori chicken. i am shocked how this pretty much tasted like restaurant quality. at times the skin tasted fried with garam masala. palek paneer. first time cooking this. fantastic naan dip. naan made from scratch.

Me and Mardi Gras Bear were eager to kick off "Fat Tuesday!" Lunch was a Shrimp Po'Boy. Panko fried Cajun shrimp with homemade remoulade and cocktail sauces on a baguette with some shredded cabbage & carrot. Behaving myself a little with a non-alcohol Hurricane. Dinner of red beans and rice (maybe my best ever!) and a "real" Hurricane this time! Hope all y'all had a great Mardi Gras! Laissez les bons temps rouler!

@tekobo yeah, a 32 for me would need to be in my forever home and setup on the ground floor. i live in a rental and grill on the roof. i would be nevous to live under the weight of a 32..

Yeah, it looks like Tony came down to my area and didn't say squat. Oh yeah, damn hippy!😃

I agree with Tyrus, great cook David. And now you have the itch for a 32. First time that's ever happened on here 🙂

Troble good job, coincidentally I just made that same meal although it wasn't wagu, but "choice" I believe. In times such as this when costs are pretty high the local market was having a sale at $4.99/lb on petite sirloin steak Angus. If your familiar the Picanha just sits on the top, so I asked for the cap. A few minutes later the butcher comes out with a 8lb roast, huge. Fortunately the manager seeing this knew I ordered a cap and instructed the foreign speaking butcher to adjust the cut. A moment later I had a steak looking identical to yours @ $10.20. With a little Fleur de sel and ground pepper and an ending sear I had a steak that was remarkably tasty. The store butcher did this to me once before and rather than look for an enterpreter I took the whole piece, no room in freezer this time. The Pichana cut is phenomenal and my favorite too, however for this piece and it's associated tenderness I believe just a good fat cap melting over it is all that's necessary IMHO. $4.99/lb?, can you imagine, little things can make your day. So please, go out and have a good one.

Roast chicken

After a long week of work (I did denver>Austin>Dallas (black ice)>Denver (blizzard)>Denver this week). my boss told me to take my wife out to dinner. In lieu of that I picked up a wagyu Picahna cut. Cooked it over the grill for a bit then finished in cast iron pan Roasted some potatoes with truffle salt , garlic, rosemary, thyme and olive oil. grilled the asparagus in the cast iron pan with wagyu juices while meat was resting

smoked iberico baby back ribs. first time doing a bbq type food on the kk.

Did pizza in the kitchen oven yesterday-

Finally the blizzards let up enough so I could grill some pork patties today. Plated with steamed and roasted cabbage, rice and pickled beets. It sure was nice to cook on the KK for a change.

Had an excuse today to fire the Big Bad up. We made some Birria Tacos! Did not get any final pics but they turned out great 10/10! The picture Is about 2 hours In and she started to get pretty nice and MOIST. The grill was very easy to maintain the temp, It's was low 30's out here in Texas today and I was surprised on how easy it was to tweak the temperature. I think next I'll try and smoke a Pork Shoulder.

Shrimp marinated in Greek dressing, in the shell or with it off, it's good as change, tasty. This particular one has the olive oil. Crab cake, fish cake, stuffed Quahog with butter, cole slaw, Aldi asparagus and some tartar sauce.

Took advantage of the rare "warm" day here in February (upper 50s) to do some grilling. Lamb chops for dinner. Scored these monsters (1 1/2" thick) at CostCo. Direct, lower grate, grape vine for smoking wood. Melting potatoes with shallot crack sauce and a nice side salad. Decent Merlot from Trefethen.

Well, it's a big deal at my house! Actually, I cook Cajun year 'round. We used to have a specialty market dedicated to Cajun foods. They actually drove down once a month and bought things to stock the store. You could always ask them to pick up something in particular for you and they were happy to bring it back! I miss the fresh boudin! Confession, I thought that I had some Tasso in the freezer, but when I went to look, I couldn't find it. Too late to order it online and with my old supplier gone (many years ago 😢), I went scrounging around most of the local markets to no avail. Had to improvise - a combo of country ham and Nduja. Worked pretty damn good! @Poochie Hell Yeah, I'm an old Hippie! Proud of it, too! ✌️ ☮️

Gosh, some really lovely looking cooks. I remember @Basher had a view about why your chickens were coming out with a colour gradient @Troble. No sign of that on your most recent cook. Did you work out a reason? @David Chang, I love your Indian meal. Laughed at the thought of you getting a 32 up those stairs of yours, hernia by hernia as you said when you hauled the 19 KK up with your mates. It may be that having two 19 KKs will work for you. For my part I like the flexibility of being able to run two grills at different temps for different parts of a meal.

I didn’t know that was a big deal in IA 😂

Great cook David, colors, arrangement and thought. Yum

Like Zelenskyy, Joe Rogan is a comedian by nature and talent, quick thinking and opinionated . They cut to the truth and touch you in mysterious ways, however when the comedy is over they all like,.. like ourselves, a good steak rolled over easy to a soft med/rare. If not, it's always open to discussion.

A week of work in Hawaii, yup I’m sure lots of work will get done lol

I used a pot, boiling water, and mixer my grandma gave me when I was 18 when she taught me how make mashed potatoes. Normally I use sour cream but didn’t have any this time so it was just 1/2 a stick of butter plus 2% milk, garlic, salt, pepper and rosemary had to leave the family with some food before I took off to Hawaii for the week for work

I wish this forum had the option to ignore a thread. I come to this forum to talk about food and grills.

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Because it is an ongoing debate on here and some of us are probably enjoying the show 1883. PS: I am still on team beans but it did make me smile. https://www.instagram.com/reel/CaXab4xFfby/?utm_medium=copy_link Sent from my iPhone using Tapatalk

We've been flat out since mid-December when we bought a new house. Since then we've been preparing our current house for sale- which is epic amounts of work as I'm sure you all know. Little time for KK cooking- and then we also decided at the last minute to move out temporarily for the sales campaign (a very wise idea when you have young kids and pets!) So it's been awhile between posts for me. Our house sold at auction on Friday night- a sensational result; and so we've moved back in. The auctioneer even made a few KK references to ensure that the bidder knew that it wasn't included with the sale (just like the home brewery). What better way to celebrate than with a simple KK family grill- sausages of varied sorts, scotch fillet and eye fillet steaks, kofta, grilled asparagus and sweet potato with tomatoes from the garden. In three weeks we do the big move to our new place- where one of my big decisions is where to put the KK. We have secured excellent movers that are not easily intimidated by the KK, which is a big relief.

An Afro-Mexi mash-up = Suya Pepper steak skewers meets Mexican Torta. Torta with sauteed poblano peppers, onions, and garlic in a crema with lime and cilantro, fresh tomatoes and pickled jalapenos. Airfryer tots on the side, with a nice cooling salad.

Done

Same day pizza dough. 65% hydration cooked at 625f for ~5 min each. The kids were halfway through the first one by the time I finished cooking.

It’s getting close to being chili 😁

I had a good idea where I was going I went with butcher paper over a Texas crutch as it is for chili. Overall I am happy with the results, not the best flat I have ever cooked but the point is perfect 👍

And now for something not poultry related 😁 Tomorrow I will turn this into brisket chili for the super bowl on Sunday 😊

Spun some chook the other night - jerk chicken thighs. Foil pouch of pimento wood chips, leaves and berries (aka allspice). Plated with some roasted spuds and homemade coleslaw. Yah mon!

I just happen to have some fresh bread lol

So far so good. Overnight brisket…check. Resting while its friends enjoy the KK sauna. Sent from my iPhone using Tapatalk

Oh my!

Took advantage of the last "warm" day this week (it was 22F yesterday - today it's 4F) to do a rack of ribs. These were the first ribs that I've ordered from Porter Road. I love their beef, so thought I'd give their pork a try. No regrets - these were some of the juiciest ribs that I've ever had - anywhere! I didn't do anything extraordinary either - no lard slather, no pink butcher paper. The only thing I did was overnight marinade with yellow mustard and dry rub (Dizzy Pig Dizzy Dust) and after a couple of hours on the grill, I spritzed them with apple juice & bourbon every 30 minutes or so. Cooked indirect, average temp 250F, 4 1/2 hours, with smoker pot of hickory and apple. There is NO Sauce on these ribs, they are just this shiny & color from the fat and the spritz. Plated with homemade potato salad (tater sallat!)

Brisket pics

Roasted chicken. Butter, kosher salt, black pepper, olive oil, fresh marjoram and fresh thyme marinade. Alice of Irish butter under the skin over the breasts. Fresh squeezed lemon juice and lemon rinds on cavity right before placing on grill roasted crispy Yukon good potatoes. Booked in kosher salt and baking soda for 10 minutes then tossed in duck fat, fresh thyme, garlic powder and truffle salt. Roasted in over at 450 for 75 minutes stirring every 20 minutes sweet onion, carrots and celery underneath the chicken

Pork butts with mustard binder and DAS BBQ rub from a home town joint. Pork loin roasts with DAS BBQ high octane sauce with espresso infusion as binder with Jansal Valley coffee chili rub. Both came out good. I slightly overlooked the loins. Flavor was awesome. This batch of pork BBQ from the shoulder butts had great bark but I think I prefer wrapping and going a little lower temp to pull than 203F. A little too much fat rendered out of this batch and wasn’t quite as moist as I usually want. Flavor and bark were incredible though. Chewy. Bacon-y. Smelled like Heaven. Sent from my iPhone using Tapatalk

Trying to get in a couple of cooks before the deep freeze hits on Wednesday (single digit highs and lows 10F below zero). Chicken thighs on the main grate, 325F, direct. Plated with mushroom risotto with some truffle salt, Greek Salad.

Brisket - usual Worcester & soy base. Meatchurch Holy Cow rub Busted out the external smoker for the first time in over two years of ownership. Pretty easy to use and used some mesquite pellets for smoke flavor sour cream, garlic, Parmesan & chives mashed potatoes homemade cornbread

Celebrated the successful break-in of my new, electric snowblower yesterday. We'd gotten over 6" of snow Friday, with significant drifting (close to a foot). Steak night! Prime NY strip, marinaded in Shio Koji with SPG, then rubbed with SureShot Sid's gunpowder (my go-to steak rub now). Grilled direct on the lower grate with some mesquite chunks. Plated with a nice 2x baked spud with some cheddar on top, sauteed mushrooms and spinach in Bearnaise sauce. A nice bottle from Trefethen (interesting blend of Petite Verdot/Cab/Merlot).

Hey Troble, no worries at all. This is for the dough: This is how to freeze the dough balls: Sent from my iPhone using Tapatalk

I tried out a new pizza dough recipe tonight. The recipe called for a double fermentation, and took 48 hours to make, I’d definitely go to the trouble of making this dough again. The best thing about the recipe is that you can freeze the dough balls as they reach peak fermentation, then use them when we you need them. I’ve got another 4 dough balls frozen, ready to go! Sent from my iPhone using Tapatalk

Great looking meals everyone. Like @alimac23 I’ve also been a busy busy recently so not posting as often… we bought a new house a couple of weeks before Christmas so have been flat out since then getting our current house ready for sale in February- it has been an epic marathon of cleaning/ de-cluttering and beautifying. I hope it all pays off. Did manage to knock out a small brisket today while cleaning windows (250F, peach wood chunks, some salsa, salad, roasted spuds). 9hrs plus a one hour rest. It was sensationally good. Perhaps the last proper KK cook before the move (some holidays coming up, and we plan to move out for the 3-4 week sales campaign).

Bourbon marinated bone in pork chops crispy baby potatoes boiled in water with kosher salt & baking soda for 10 minutes. Then tossed in duck fat, garlic powder & truffle salt. Then roasted in oven at 450 for 60 minutes, stirring/mixing ever 20 minutes. Then tossed again in the bowl with the residual duck fat and fresh rosemary grilled asparagus with olive oil, garlic powder and momofoku savory seasoning J Russian River Pinot Noir

Smoked 2 chuck roasts. Did them all the way to 210 degrees before opening the kk. While finishing them in foil I began grilling. First some peppers. Potatoes wrapped in foil, brushed with olive oil, kosher salt in pouch. Grilled the burgers and 2 portobello caps. When potatoes were pliable in pouch, removed from pouch and direct grilled. Brushing with olive oil and turning often till skin was crisp. Sprinkled potatoes with kosher salt. My wife started plating before I could show all finished products together for the grilled items. Chuck roast is meat candy. Turned out awesome. It is cooling in bags now and I will vac seal it later tonight. Burgers shrooms peppers and potatoes all stellar. Cool thing about this much room in your 42 is you can warm up the dish you are bringing the food in on. I had plenty of room to just Chuck it in the grill for a couple minutes. Boy do I love my 42. Beverage: founders porter in a frosty mug. Awesome choice for the weather we are having. Sent from my iPhone using Tapatalk

2 chickens. Saw the front to back split that @tekobo had made for the 32 and was inspired to try a setup for the 42. Will need to adjust the temp down a bit for future cooks- the dome was 400f, but the back half was quite a bit hotter. The results were great- I’m looking forward to trying the setup with pork or beef. cheers

All of my cooking will be done in the oven today. I had an issue with a clogged drain. I tried to flush it with some industrial drain cleaner first. then I ended up having to replace the drain pipe in the basement and unfortunately the water and acid that ate through the pipe happened to run right over all of my smoking wood 🤬I wish I knew it ate through the pipe before I tried to flush it for 10 minutes lol Oh well, I hope I remember how to use an actual oven lol Lost my peach, apple, pear and coffee woods. luckily my post oak survived. This is a Buffalo Chicken Dip, a modified version of the Franks Red Hot recipe, I used Truff. I’ll post a pic after I bake it

Smoked some Scotch Bonnet peppers in the KK. Low temp, about 100C with maple pellets in the hot/cold smoker attachment. I put them in my dehydrator afterwards and plan to grind them in small batches for some good smoked chilli flavour. The singed peppers at the top came as a result of overcorrecting and letting the temps get away from me for a short while. That said, opening up the top hat helped the smoke pull better through the hot/cold smoker and it stayed lit for all of the cook after that.