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Road trip. Very long road trip. We drove 15 hours on Sunday to the South of France and a further 6.5 hours into Italy today and my 16KK came with us: Here is Dan the Man, helping us load her into the back of the car Sitting pretty in the boot My husband had originally planned to attach loads of ties to the KK but instead decided to leave the back seats up and we packed all the rest of our stuff around the KK. Resting now after all that driving. Will post photos in a few days when we have her all set up and ready to go.

Hello everybody!!! Happy Saturday to all of you. I haven’t posted anything for awhile, I just wanted to say I do check in almost everyday. Today I just turned another year older and am celebrating my 80th year on this beautiful planet that we live on. You all have a great grilling day and keep those yummy pictures coming!

I’m doing my first ever Bacon smoke early next week. Following Meathead’s “Simple Bacon Recipe”. A friend of mine shared some with me and I thought it was very good so going to try this one out. Picked up a 8lb pork belly and started curing it yesterday. Before this I’m looking forward to smoking 3 racks of ribs on my 32” KK. Will use both the smoke pot and cold smoker until the ribs are cracking nicely on the bend test! Going to dry rub with Oakridge BBQ Dominator Sweet rib rub. Once cooled down going to vacuum seal and reheat via Sous Vide for a quick easy meal when in Canada on a fishing trip! If I think of it I will send pics to the KK forum. All the best,

I think that works perfectly - no pressure to share!

@tekobo the problem is i have little access to bone in sub-primals. we certainly get a lot of variety. korean, american, australian, japanese beef, but nothing suitable for dry ageing because nobody in hong kong has the means to dry age at home besides restaurants and idiots like me. so everything is sold as single portion cuts. i can however buy from restaurant wholesalers, but they offer pretty generic beef. usually american or australian grainfed. i can buy french polmard, but they are single serving cuts. and there's a guy that can get me rubia gallega sub-primals but it costs a fortune.. and on top of that my wife says she doesn't like dry aged anything. well that's just great..😂

The breed of animal also makes a big difference. I like Dexter beef and also Longhorn. It would be worth checking on breed as well as how the animal is fed as you progress with your mission. My ultimate steak was aged 198 days (I had been trying to hit 200 but I counted wrong!). Not sure I would go to that trouble again but we very much enjoyed it. Link to the post I put up at the time.

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

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!

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.

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

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’m guessing that is the only KK anyone would ever take on a road trip lol Looking forward to seeing what you cook up 😁