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My first attempt at tandoori chicken and naan on my new KK32. Naan recipe: https://www.recipetineats.com/naan-recipe/#wprm-recipe-container-58510 Heated pizza stone & dome to 550°F, cooked for 1 minute per side. Chicken recipe: https://www.thedeliciouscrescent.com/persian-grilled-chicken-kabobs/ Dome @ 550°F, cooked chicken for ~15min (turn 90° half way through the cook)

We were out on our first night back in Padova, Italy yesterday and came across this sign in on of our favourite bars. Thought of you @Basher I hope your renovations are going well.

Snuck in a Monday cook. Short ribs. 3 hrs with pecan and bourbon barrel chunks, 3 hours in a Pinot to braise, 1.5 hours in the cooler to rest. Ribs were from nearby teXga farms in north Georgia. Rub was a riff on meatheads big bad beef rub.

this came in today. american wagyu srf zabuton (gold label) first time eating denver steaks. these taste like strip steak without the fat cap.

Tee hee. Good to see the KK shopping channel is working as well as ever!

Ya, that was my concern as well. I'm guessing the curved dome and convection currents really move the heat around.

I agree the notched is more versatile.

Well... which do you want the notched or the one with holes? I think the notched is probably more versatile.

I really like their gold grade, i have several roasts and tomahawks in my freezer right now

That looks great @LedHed! Looking forward to getting hold of a meat hanger and trying that out.

this A5 saga (similar to kobe, but from a different prefecture) boneless short rib was the last piece of waygu i made. cooked reverse sear on a weber go anywhere. i think this is good to eat once in a while, but my wife and i prefer chewy gamey old beef cows rubia gallegas. or hanwoo beef from korea. anything with a strong bovine taste really.. i just ordered a chunk of zabuton waygu arriving tomorrow. gonna be slicing steaks and small pieces for yakiniku.

Hey Bruce, I'm glad you are checking up on me. I think of you often.

Tandoori Chicken and naan on the pizza stone. Link to the post in KK Cooking

@tekobo truth be told that post was edited to be less transparent about the amount of alcohol consumed….I thought I might scare you guys and I shouldn’t post public information like that. You never know when @tony bmight post it on TikTok or Twitter

Two day marinated chicken schwarma. Mediterranean Seanad with red onion, garbanzo beans, bell pepper, baby heirloom tonsties, cucumbers and mint pearked cous cous with olive oil & garlic homemade tadziki toasted pita

@poochie this is the charcoal packaging. probably hard to find in Lafayette... 😆

Definitely interesting. Thanks for posting @LedHed. I can see some good uses for this: 1. Tandoori cooks - I was surprised at how the papaya element of tandoori marinades helped to tenderise meats. That effect would be great here. Meats that would normally take longer to cook will cook quicker and can be cooked over direct heat on this hanger to get those signature singed edges in a hot and fast cook. 2. Low and slow smoking of poultry - you could get a beautiful all round colour and good smoke flavour and then turn up the heat to crisp up the skin. 3. Cold smoking cured meats - this would have worked perfectly when I was smoking my cured goose breasts for instance. I would not stick the spike through a side of bacon but would use a meat hook to hang it off the top hanger. Yeah, liking this idea. Dennis called it a duck hanger. I’ve not tried to cook duck the oriental way and am not sure how one would deal with the fat rendering out into the fire but would be keen to see someone try!

@DennisLinkletter If you're open to suggestions, I had these ideas. They may add complexity from a manufacturing perspective, but would give more flexibility in how you position the meat, and the ability to hang more items (thinking chicken leg hangers).

this is cooked and sliced cold. what do you guys think? the meat breaks apart in fine lines. the underside has some dry patches that are not good to eat. i used the double layer drip pan as a deflector. i did not wrap. i pulled at 205f on the flat. 12.5 hours @ 250f the taste is very good and the cure went all the way through. 6 days in the brine.

It turned out fine, but it didn't blow me away. Fair smoke ring and the meat was moist. Next time I'll leave wrap later. The people a the party were used to a braised brisket so this was fine for them. I served the flat last night and kept the point for myself for leftovers for the next few days. 😈

So the thermometer read 170 and I decided to wrap. I was somewhat surprised at the lack of bark, but I wrapped anyway. I put her back on, reinserted the temp probe and it read 162. I must have had poor initial temp probe placement and that would explain the lack of bark. I think I’ll just keep it wrapped and forgo the bark at this point. Hope it still turns out well. Lesson learned. Sent from my iPhone using Tapatalk

every time i eat one, i don't know what i'm eating...is it an apple? a nut?

I finally managed to build a fire that's not way too big for what i was grilling - a dry aged ribeye and a couple of thick pork chops. The steak was for dinner and the chops for later in the week. I'm really enjoying this grill; it's just a bit overkill for these small cooks.

18 hour smoked Wagyu Brusket with smoked potatoes (rosemary, thyme, olive oil, truffle salt & a dash of paprika)

So the dry aging fridge has remained wrapped until we fumble through the new kitchen renovation. However, the local supermarket( a 7 minute walk away) has been closed for 9 months after smoke damage from a fire. They opened yesterday and displayed this. Yum yum. Sent from my iPhone using Tapatalk