Leaderboard

Roast chicken - salt & pepper with a bit of garlic powder & rosemary rub. Olive oil binder carrots, sweet onion & celery with salt & pepper garlic mashed potatoes with sour cream, Parmesan, rosemary & butter. Finished under broiler

Wet snow falling all day didn't hinder this KK cook of baby back pork ribs. About 5.5 hours at 260ish. Plated.

I have been hearing more and more about the Denver Steak recently and thought I would give it a try. It is a great cut of meat if you haven't tied: https://www.tasteofhome.com/article/best-steak-youve-never-heard-of/ After marinating the Denver in a Sweet Memphis rub (with some soy sauce and white wine vinegar) for 12 hours, I smoked it on the KK23 for about an hour at 220f with some hickory and then seared it at about 700f for 90 seconds on each side.

sorry i'm late to the discussion. i read the op has already bought knives, but i wanted to chime in after sharpening and repairing my stainless and carbons today. i think anyone who appreciates knives should own two sets. one german stainless for everyday household use. and the another carbon/japanese set for personal use. and whatever you choose to use should be sharpened by yourself on whetstone. this way you discipline yourself to maintain them, especially the carbon ones. but it's hard not to get carried away by expensive knives with pretty handles. i have some that i never use because i treat them like baseball cards, which for a knife unused is pretty useless.. but the best thing about knives, especially the carbon variants, is that they are a joy to sharpen, and it makes you feel really good running the blade through a paper test like cutting air in half..

A couple of warm days and it was time to pull the cover off the Santa Maria. This was a Tri Tip with a salt concoction called Sex on the Beef and a Pork loin with Mississippi Grind. It was nice to get back into that saddle and watch/play the fire after the winter. I do believe those were Maine potatoes, only grown in Maine.

The rest of the story to come later.

I have been hearing more and more about the Denver Steak recently and thought I would give it a try. It is a great cut of meat if you haven't tied: https://www.tasteofhome.com/article/best-steak-youve-never-heard-of/ After marinating the Denver in a Sweet Memphis rub (with some soy sauce and white wine vinegar) for 12 hours, I smoked it on the KK23 for about an hour at 220f with some hickory and then seared it at about 700f for 90 seconds on each side.

@tekobo simply place inside the air fryer 180-200 and 10 min to start (i recall cooking for longer but can't remember the time) and cook until the fat renders and the skin turns crispy. season when done. but it will take a lot of chicken skins to make a snack size bowl. prepare to open windows because of the smoke.

no pain, no gain, @tony b 😁

I took advantage of the nice weather Tyrus was talking about. I mixed up some bell pepper and onions with chicken stock and some spices and simmered them in the KK while getting ready to cook some sausage from SouthMarket BBQ in Elgin TX. While that was going outside I made some rice pilaf inside. Once done I combined everything and let it simmer for awhile. Then served with stuffed cherry pepper and one of my favorite cheeses. It made for a nice meal after an 8 mile walk in the morning.

Spring is so close, Tyrus I can smell it.

@MacKenzie I hear yah! We got some of the big wet stuff yesterday morning. Fortunately, stopped after a couple of hours and melted quickly in the afternoon. Just that time of year, I'm afraid.

@tekobo i have the drawer static kind of air fryer. but they don't stay flat. it will curl up into odd shapes. if flatness is needed, maybe cook them between screens? but never tried this method..

That’s a beautiful meal !!!!!

@David ChangAwesome, thanks so much for the info.

yes, i have (or had) the same probe. you just pull out the clip with some pressure. and slip it back. gently squeeze the clip with some pliers if it gets too loose. this probe failed on me and fb says they only have 6 months warranty. so i bought thermoworks probes instead. thermoworks seems to have better construction and a huge selection of thermocouple probes. they also have a silicon spool that fits the +- plug nicely. magnetic too...

Snow ????? Oh yuck 🤮

My probe has an alligator clip too and I just take the clip off and slide it through and put the clip back on. It works great that way 👍

As others have mentioned, there's a main grate-level port for the probes, along with little silicon plugs for the port. The plugs have a hole for the probe cables and are probably slitted so you can slide them over the prior cables - if you look at the plug from the end, it looks like a little black donut with one side sliced thru from the edge to the donut hole. If you notice that your fire isn't going out after closing all the dampers, there's a good chance that you've neglected to put the probe port plug back in after removing your probes... Don't ask my why I know this!

As already stated you won’t need to lay them over the gasket. They will go through the port 👍

Congrats !!!!!

Congratulations from an expat Arizonan now living in Sun Valley, Idaho, with a blue Komodo. Dan

The newer models have a port in the wall that you can run your cables through. No need to pinch the cable between the lid/body/gaskets! You'll even get little silicone 'plugs' that have a cutout for cable so it helps prevent excess heat loss. The only other thing is depending on which probes you have you MAY have to buy a straight temp probe vs the angles ones so they fit through the port. I know some people have bent them to fit but I just bought straight probes (I have a Thermoworks Q so they are the thermocouple connectors. I think the 'pro' connectors fit fine though.. I can't remember).

Now, that is fun with food.

I bought my KK back in May 2006 I believe, so it's bang around ten years old. It's been sitting in the same spot, out in the crappy miserable Seattle weather the whole time; taking a beating year after year. Rain, snow, hail, moss, even the occasional tree-hugger... She's cooked many Thanksgiving and Christmas Turkeys and Hams, countless smokes, sears and oodles of pizza. It just dawned on me that something must be seriously wrong. My tiles are still intact, the damper spins open and closes perfectly, the lid hinge is still meticulously balanced. In fact it looks like and functions like I bought it yesterday. I'm so confused. Shouldn't it have died a horrible MK death by now and look like a sad naked mole rat? Cheers to @DennisLinkletter for making one of best purchases I've ever made!

You can say that again Bill and unless the forecast has changed there is a waring out for Mon. 15-25cms of the white stuff.