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Wings wings getting coated with Panco. on KK

Who doesn't like a pickle or some veggies done up in a jar as a pickled salad. It's summer and as an alternative for an extra side these always work. Make it yourself 50/50 white vinegar to distilled water, salt, sugar and all the spices, coriander, pepper corns, mustard seed, tumeric, celery seed cummin seed, dill, or whatever growing in herb garden, throw it in but ease your way into this..all things don't pair well with each other. Salt is generally 1 tspn to 2 or 3 for sugar depending upon how sweet you prefer. Good for around 30 days and 3-4 to mature , a week is better.

Chicken yesterday so steak today, reverse seared. Cooked at 245 until at IT of 112, it carried over to 122. Then seared 😁 I too was too busy eating to take a plated pic lol @tekobo

Schrimp on the Barbie with taeta tots and grilled smoked veggies finished with a good Kolsch (Fruh) and a Calif pinot noir Line 39.

Lovely looking cooks all. Veal steaks for lunch. Indirect most of the way with a quick sear at the end. One was thicker than the other so I was able to cook them in the same time frame with one rarer than the other. Turned out really well with home made fries, mayonnaise, peas and hot sauce. No plated pics, was too busy eating.

I was feeling really lazy in this heat today and decided to just let a chicken spin for dinner. I typically just spatchcock but I have to say this chicken was absolutely fantastic. I may be spinning more in the not too distant future 😁

IMG_3565.mov Hello All, I am moving my KK with me to Belgium. The movers contracted a crane to lift it off the deck, so I found it worthwhile to record the process. There seem to be an issue uploading the videos, but we’ll start with some photos while I try to sort it out. Due to coordination issues between the movers, seacan delivery company and the crane’s, the KK was first lifted off the deck by the crane to be moved onto the street. Then the crane left and the seacan arrives a couple hours late… Once the seacan arrived, and they tried to pick it off the street and raise it up onto the liftgate of a truck. However, the elavation difference between the truck carrying the seacan and the KK was too large; hence, they took it to the warehouse and ultimately moved it with a forklift. Note that I have kept the large majority of the crate that it originally came with since I expect to move quite often. Whilst the bed may last a few more moves, the top portion will have to be replaced because it sat uncovered in the backyard facing the ever changing weather for a year and a half. Cheers, Franck IMG_3565.mov

I ordered side tables for my 23 Ultimate and they arrived today. Thank you to @Komodo_Kamado_UK for the home delivery service. @MacKenzie was more impatient that me and sent me a message to check if I had opened the boxes after waiting patiently for precisely 3 hours and 8 minutes for an update. So, I opened the boxes. Meat hanger for the 32 Big Bad and side tables for the 23 Ultimate. I was worried when I approached the 23 Ultimate. I have the grate hanger permanently attached on the left and the rotisserie motor bracket on the right. Was I going to need to take both off because they would not fit with the side tables in place? Happily the answer was no. On the right hand side we fitted the rotisserie motor bracket over the top of the side table bracket. I texted Dennis a photo while I was doing this and he suggested the rotisserie motor bracket should go under the side table bracket. Wouldn't work for me because of the small vertical screws on the rotisserie motor bracket that you can see in the right hand side picture. I will see how things work but I may need to size and cut a new shaft to go between the rotisserie motor and the KK to take account of the extra depth introduced by the new side table bracket. I took off the old accessory hanger on the left hand side and installed the new one under the side table here: So, I get to keep all the functionality that I used to have AND I have new side tables. Very happy. Looking at the time stamps on the photos, we went from unwrapped table tops at 18:10 to fitted tables at 18:40. Not bad. How do I know that Dennis is NOT going to insert a post telling me that I have the tables the wrong way round? Because I already got that from him on WhatsApp and fixed it before posting. So there.

I am not keen on lean meat and could never see the point of rabbit until we had a wonderful meal at Filippo's in Piedmont, Italy way back in 2017. It included rabbit, cooked slowly over fire right beside you in the dining room. It was a memorable experience. I don't have Filippo's experience or skill but my 32 Big Bad gave me a leg up in the tools department. Here is Filippos set up: Here is my husband's job of getting the rabbit attached to my KK spit. Here is the rabbit, cooked at 150C in the KK. Took under an hour and I took it off at about 70C. My father-in-law had fond memories of eating rabbit in post-war England - a source of protein when meat was still heavily rationed - and came round specially to try some. It didn't disappoint. Nice, moist and tasty. Served here with fennel forward sides. Eating the front leg was not dissimilar to eating a chicken wing.

Yup. I have owned five KKs in total. Sold my first two - a 21 and a 23 in blue pebble - and bought these three in tile. I am therefore fully qualified to say that tile cooks better. I sought advice from the forum before I bought my first two KKs. I was right to get two but wrong not to have got the 32 in the first place. I thought that the "go big or go home" rhetoric was just that, macho rhetoric. I should have listened. The 32 is the ideal KK and does most everything I've ever wanted to do.

i will keep some and give the rest away. its tasty but i don't really have the appetite for it these days..

pastrami in about an hour ago. barely fit the grate..

Taco party yesterday. We make too much food, and it all went. This is what was left of carnitas from two kilos of pork butt. Carnitas is typically a stovetop pork butt braise. However, it just felt wrong not involving the KK and smoke somehow, and one of my guests always want ribs. This could have been the best version I've ever made; I started by smoking 1 1/2" slices for several hours in a cazuela, using apple wood in a one quart smoke pot. The meat was easily trimmed of excess fat at this point, and the cazuela drippings replaced the recipe lard. Proceed as normal from here, stovetop recipe.

Mixing magic with what you have. Here's a combo I found, the Habarnero Jam was around a while and gathering dust, a gift from some time ago. You get to a point where you have to use them, so I mixed up a sweet and tangy batch for these chops over the Kamado. It's all science, you know...flavor combination science.

Chicken thigh dinner with potato salad, greens and veggies.

Chicken dinner, always a winner. Used the upper rack to get the chicken skin nice and crispy using reflected heat from the dome. Crisped up these potato slices while the chicken was resting. New to me recipe from Francis Mallman's Green Fire. Enjoyed by all. Worked well with chilli sauce and ketchup.