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Forgot about this page and made a post on KK cooks - sorry for the duplication! Hello all KKrs. It has been a while since I've posted but not for lack of cooking. Did my first beef cheeks this weekend for the purposes of a good old barbacoa taco. Smoked at 260ish for 4 hours with only an S&P rub, leaning heavily on the fresh ground pepper. I made an adobo with guajillo and ancho chilis, onion, garlic, fresh graded cinnamon, dried mexican oregano, salt, and white vinegar, and water. Since I couldn't find wagyu beef cheek and took whatever was available at the store (I assume choice), I added about 1/2 a cup of wagyu tallow to the dutch oven as it started heating alongside the cheeks the last 30 minutes of the cheek smoke. Put the cheeks in the adobo in the KK after 4 hours. I realized 3 hours into the adobo braise I'd forgot to put the lid on the dutch oven so the sauce had cooked down a lot. I added a couple of cups of water, put the lid on, then continued the braise in the KK for another 1.5 hours, 4.5 total. Then shred the meat, scoop off some of the extra fat from the adobo, return meat to broth. Before serving I'd put the meat in a bowl and mash with a spoon to get the liquid to the surface, returning the liquid to the pot and leavingn the meat flatted in the bowl. Finished off with a fresh roasted tomatillo salsa that was fiery from the serano. Canned charro beans from HEB (they're fantastic - just add some S&P while heating). Smokey, rich with fat, spicy (not hot) from the adobo sauce - it is perfection on a corn tortilla Lunch is going to kick-ass for the next few days!

Had my neighbor and his family over today, asked him what he wanted me to cook he said brisket. So I made brisket again. This time I took a page out of @C6Billbook and used Holy Cow. Turned out great Caesar salad, rosemary/garlic/sour cream/Parmesan mashed potatoes & cornbread

I was pushed over the edge by the KK Clean Crew. 16 KK cleaned out.

Not so shiny anymore...

@tekoboHere where I live the only thing the neighbors would find offensive about that smoke is that they didnt get any of the ribs. once that smoke gets on the wind it makes people hungry.

Pork Rib cook today. The KK was rock solid for 5 hours at 250F. I hope these critters are not out tonight. I don't need them up at my KK. There are twins roaming around and a single bear.

@Firemonkey, that reasoning says I should invite my neighbours round to keep them on side. Not a bad idea, once I have got better at working my 16.

Looks like Yogi is searching for a "peek-a-nik" basket!

I think that's the secret, they need to know the smoke does not represent a problem, just you cooking.:)

Your post made me laugh a lot @jonj. The only reason my previous post did not include a picture of my grate soaking post-cook in the kitchen sink is that I could not be bothered to dry my hands and go and hunt out my camera. I imagine that would have been a direct pull on your guilt strings. Glad to have been of help! 🤭

Then I'd have 2 handsome dudes on my lawn. Better to use DT.

@tekobo, after I saw your picture of the lamb chops on those clean grates, I had to go out and apologize to my own (shamefully neglected) 16KK. I've spend half today cleaning its and the 23's grates and will finish up tomorrow. And yes, they were in pretty bad shape from the winter but much, much better now.

Reminds me of an old saying, "have KK will travel" or originally said, "have gun will travel." A very old western Tekebo, depicting a gentlemanly-gunfighter for hire. You've taken it to another level Tekebo, all the other BBQ's are hiding & shaking in their boots.

My husband and I managed to lift the KK out of the car between us. Here is the base coming up the apartment building in the lift. And being wheeled through the apartment once we got it on the base. Here is the KK, spring back in and the couple of tiles that came off in the move re-grouted into place. Lovely bundle of asparagus from the market. Lamb chops followed. Feta and lemon zest enhanced the asparagus. Yummy dinner. Welcome to Italy!

I asked for a rack of ribs from my Italian butcher yesterday. When he heard they would be going on the BBQ he insisted on cutting them between each rib like this: I suspect it is because they don't use smokers as much here and expect to have to cook their BBQ ribs a bit more quickly. Anyway, I followed the Italian theme and marinaded with balsamic vinegar, peperoncino and salt. Had to cut the rack in half to fit it on my 16KK and it only took 2.5 hours to cook at about 150C. A bit too salty and slightly dry so I think I may shred and eat with pasta later in the week. Fun to try but will need to take a different approach next time if I do go for the pre-chopped rack.

Been awhile since I’ve made pizza and my two little sous chefs each wanted to make their own pie. KK ran a little hotter than normal and we were a bit out of sync on our timing of pies so I got the first one a bit crunchy on one side but it all worked out and my 7 year old sliced all the bell peppers herself and did all the toppings so she was pretty proud two pepperoni & a bell pepper w/black olives

Normal everyday type stuff here - some asparagus and some chicken. Chicken prepared with simple spritz of Apple Cider vinegar, salt, pepper, and parsley flakes. Seasoned about 1 hr prior to grilling.

I had an attack of the dreaded white smoke this evening. I am desperate not to offend my neighbours in Italy and was horrified to see these plumes of white smoke coming out of my KK when I lit it. This was down to the fact that I did NOT put a shield in when I cooked my ribs low and slow(ish) last night. My cocoshell briquettes (yes they are briquettes but are very very good and are my go-to) were soaked with fat from last night's cook. Past experience says that you can never get rid of that fat and they will smoke for ever more. I aborted the cook, will wait for everything to cool down and will then dispose of those coals and start fresh. From what you described of your set up @PenultimateGriller, this does not sound the same as your problem but I can empathise.