Leaderboard

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!

Here I am on a beautiful not-too-hot summer Saturday gearing up for dinner tonight and a shawarma cook tomorrow for several guests. I love my 42 SBB. It is the perfect grill and perfect smoker. Sent from my iPhone using Tapatalk

so i drove to macau from hong kong for the first time today across the HZMB bridge. it’s basically a huge, long ass road and tunnel that physically connects lantau island hk to macau and zuhai, china. and in order to drive on this multi-billion dollar waste of money, i need to apply for a permit to drive on it, buy mainland car insurance, buy macau car insurance, buy hk car insurance, carry my taiwan travel card, my hk id card, my hk drivers license. and reserve a car park space in macau. all this for the privilege of driving from hk to macau without shlepping on a ferry or bus with the plebs. but i can only park at the border in macau. i cannot physically drive in city in macau. i need an actual macanese license plate which they stopped giving out to the public years ago. and the only way to get one is to buy one, which i was told costs in the realm of $20,000+ USD. anyway, now that im here. im sitting in a casino shopping mall eating a cake and coffee. bored out of my mind while i wait for my wife to finish attending her concert in cantonese. i refuse to attend because 1. i don’t understand the language. and 2. cantonese vocalized sounds terrible. and everything is fake here. fake london, fake paris, fake venice…%uck, i can’t wait to go home..🙃🤣

Gasket: If it's not leaking, I suggest leaving it alone for now. That was an early version of a heat deflector with a different density and heat transfer than the baking stone material. We no longer suggest using solid objects to create indirect airflow.. Heat Deflectors.. I used to supply them because people coming from the glazed-pot Kamado world think they're very important. The glazed-pot Kamados lose heat through their walls and having more thermal mass inside the grill helps reduce temperature drops when the ambient temperature changes. Because KK's are so well insulated, this is not a factor. That being said I have not used the heat deflector in one of my grills for probably 15 years. I'm confident that using foil to create your indirect area then putting your drip pan on top of the foil on the lowest grate gives you a much better performance.. i.e. less airflow, less evaporation, and more retained moisture in your meat. https://komodokamadoforum.com/topic/10026-heat-deflectors-in-the-kk/?tab=comments#comment-121321 Both grill-shaped baking stones and drip pans are available on the website in the 23" grill accessories page. https://komodokamado.com/collections/23-ultimate/#related-collection-items

My husband's away for a few days and I decided to try being a vegetarian teetotaller while I was on my own. Otherwise known as drying out and slimming down. The only problem is that my Texan girlfriend was in town for just one night and I had lured her to dinner with a picture of a nice T-bone steak. She arrived with this tea towel for me but quickly got with the programme and we had a lovely evening, sober at dinner for the first time in our acquaintance. I tried out some BBQ recipes from Francis Mallman's Green Fire and they were all a success, washed down with homemade lemonade. I didn't get photos of the fennel and spring onions on the konro grill but this one, shows cooked black beans and broad beans getting some char. It made the black beans a bit crunchy and very tasty. Next came the smashed potatoes, grilled with a fennel seed and fennel pollen topping - intended to replicate the flavours of a porchetta and... it worked! The beans were mixed up with the grilled fennel and spring onions and a bit of vinegar and oil to make the centrepiece salad which we ate with our smashed potatoes. Surprisingly filling. Dessert was one of the weirdest things I have ever made. Grilled stone fruit - I used a plum, a peach and a nectarine - with grilled Raclette cheese! Texan was NOT weirded out. We considered what it might need to lift it. She suggested white balsamic vinegar. It was the perfect match. And yes, I know the picture is not the best but I promise you it was tasty. In fact, I am coming round to thinking that I can eat less meat and still enjoy a meal. Shock! Horror.

Couldn't resist a nacho cook this evening, it is quick, easy and fast since I had a bunch of topping leftover from a pizza cook this last weekend.

Where's the beef !!!!!! Sorry, i couldn't help it 🤣

That looks sooo delicious @Adam Ag 98. I don't think there is enough time left in my life to eat all the tacos that I believe I deserve but I'm going to die trying and this recipe will help!

Since it was built as a charcoal starter and to help pre-heat the KK, it wasn't really built for cooking. So I doubt you could repurpose it as a wok burner - not enough BTUs to get wok hay.

I am sorry [mention]Poochie [/mention] . You may remember. For a while I had buyers remorse. My original order was for a 32. Dennis had a 42 cancellation and the rest is history. I feel I would have very similar experiences with the 32. I probably would not have been able to do over 100 lbs of raw pork at the same time but otherwise very similar. Also I feel the 32 being smaller might be the better smoker. Although I have done some great things with the 42. Def superior to “the green one”. It is not about “need”. And if you already have a 32 I know how much you love it. Keep loving it. Move the KK and love the KK 32. I still wonder what it would be like if I had the slightly smaller one. Sent from my iPhone using Tapatalk

Rob, I'm sorry! My new meds are working, and I no longer fall down rabbit holes like this. The way to think about any problem like this is to get so much practice that one doesn't need to think at all.

Pork tenderloins. Asparagus. Corn in the foil with some butter. Sent from my iPhone using Tapatalk

Well Luke did it again last night in Knoxville. USA Pro Men's Elite Criterium back - to - back - to back National Champion! https://www.cyclingnews.com/races/usa-cycling-pro-road-national-championships-2023/criterium-men/results/

Yummy cauliflower bake with harissa based marinade and peppers. I have made this at least 6 times and It is probably the only meal that would persuade me to become a vegetarian. Before and after about an hour at 180C It is another Ottolenghi recipe, this time from his Flavour book. i have no affiliation with him other than loving the things he does with vegetables. Link to online copy of the recipe is here https://www.irishexaminer.com/recipes/?c-recipeid=4124 I freestyle with the different types of pepper flakes, using what I've got rather than what he asks for and make my own rose harissa. Never disappoints.