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Did some chicken thighs on the KK today. Served with creamed potatoes and some of last summer's pickled hot peppers.

Birthday dinner here tonight- grass fed eye fillet, with asparagus and cherry tomatoes blackened on the KK. Rum and raisin white chocolate cheese cake to follow. I was a happy birthday boy that’s for sure.

Beautiful birthday dinner Remi! Is it your birthday? I cooked some pichana on the rotisserie today, and a loaf of bread. Sent from my iPhone using Tapatalk

Snake River Farms Wagyu Brisket. Rubbed with soy sauce, Worcester, salt & pepper homemade cornbread man n cheese sweet corn on the cobb ribs two ways. Honey mustard, salt & pepper, aji Amarillo, aji panca & bbq sauce honey mustard, dizzy dust, bbq sauce

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i previously posted the shokupan bread i made into fruit sando. you can look for the recipe in my last post in desserts. so to finish off the bread loaf, it's time to make gyukatsusando. this is a japanese deep fried steak sandwich that is panko coated and cooked to rare. it's dressed in katsu sauce and the shokupan is toasted. served with lemon and some raw cabbage and sesame dressing (also a traditional side when eating fried katsu). some mustard was also used as condiment. in order to make the steak in to a square shape, i used a slice of bread trimming as a template, then stitched two pieces of beef together with toothpicks and fry them attached. just remember to remove the toothpicks before slicing. fry oil should be around 175c. it's recommended to use high quality beef (waygu, A4-5), so you can bite into it like a normal sandwich and not have to use a knife and fork. enjoy!

The neighbor came over after he was fishing in Cape Cod Bay and dropped off these Poagies. I soaked them in Italian dressing with sliced onion and sliced red pepper for 6 hrs. Nothing to look at, but the fish was ever so fresh having a slightly sweet taste, cooked over lump with pieces of maple wood smoke on the Santa Maria. And a sprinkle of Maldon salt

Yes, typo on my part.

its been raining for weeks and finally got to cook on the kk… smoked bacon (was pancetta but i’m scared to eat it raw) 😅 smoked chicken and sausage. used a new battery powered air pump so now i’m running the kk smoker untethered from the outlet.

We just took delivery on a 21 with autumn gold pebbles. We were looking at the 23 but this one became available out of the Las Vegas warehouse so we jumped on it. Looks like it will be just right for the two of us. We mostly need it for smoking, roasting and baking. Our typical cooks are brisket, ribs, pork belly, pork shoulder, pastrami, oysters, breads, pizzas, strombolis... (but I'll throw pretty much anything on the smoker) We've been using a small home built water smoker that requires a lot of temperature management. It was a real thrill doing the burn-in and seeing the KK sit for hours at a constant temperature on a fairly windy day. This is my first time seeing a KK in real life and wow, it's exactly like everyone says. Cheers, Eric & Sarah

It’s just a bourbon glaze, has a little crushed red pepper. Sent from my iPhone using Tapatalk

He got the correct color and shape of tiles on his first shot, well done !!!!!

Pichana and bread looks perfect !!!!

@remi Happy Birthday !!!!!

I'd eat that! 😋

I smoked 10 pounds of bacon on the KK recently but last night I smokes a few slices in the WFO. I'm looking forward to breakfast, truth be told I look forward to breakfast everyday.

A couple of days near 100 F here in California. Nice to be able to bake bread outside in the KK.

Day 6 of COVID called for a Porchetta here tonight- around 1.5kg, so all done in an hour or just over at 400f. Sliced and served in milk buns with some Dijon, pickled fennel, salad and pickles. Good times. IMG_4254.MOV

Tri Tip yum Sent from my SM-T835 using Tapatalk