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made the most random stuff tonight..

Received my KK on Tuesday of last week and decided to go all out for my first cook. Coming from a BGE there is definitely a learning curve but it is not too bad. Friday I did the burn in process. Saturday, smoked an 18# brisket, 2 pork butts, and a few slabs of ribs. The day of the party I grilled venison backstraps, chicken kabobs and lamb chops. There are a few things to figure out but I will say the decision between the 23 and the 32 is a no brainer. The extra space makes cooking so much more enjoyable. Everyone at the party was very impressed and can’t wait to try what I cook next.

Made arancini with black chanterelles and a mozzarella centre last night. Fried rice balls. With added cheese. What's not to like?

Thank you all! Very helpful content. I do agree at times paralysis by analysis can take over and appreciate that the simple approach works just fine. Looking forward to testing and learning all the different techniques.

Beautiful spread, and lovely bread as always. Congratulations on your milestone, and I'm very sorry to hear about your dog. Remi

I forgot to take pics as I was cooking the duck but here are the results. We like serving duck on a board, it was a special occasion type of meal. We were celebrating my 30 years of sobriety reached the previous day. Unfortunately we didn’t feel much like celebrating as we lost one of my dogs the previous night. Isn’t Karma a bitch 😔

@Tony8919 you’re not a dip your toes in the water kind of guy are you LOL it all looks fantastic !!!!!

Welcome to the club. 1. I use the divider to split the basket 50/50. Even with half a basket, I easily get 12+ hours of burn time on a low (350f) cook. I have the protein on the left and fire on the right. Never had an issue with burn time or uneven temps. 2. Never used a smoker pot. Just throw some wood chunks on the fire. 3. Very rarely that I light the entire basket as I normally use the splitter so I have a hot / warm side. I fill half the basket and light a few areas withe my MAAP torch. Leave the bottom vent fully open and lid up for about 20-30 min. The basket is then roaring hot. If I need to speed things up, I will use a little workshop blower to add more air. 4. I find the dome fills very evenly with smoke. My setup for smoking sessions is fire on the right. I install the lower grate, and then use the split main grate on the left. Add my protein to the main grate with a pan underneath to catch drippings. See the photo. I use a SmartFire temp control and get rock solid stability.

Here are a few photos That’s the last of the rump, maybe 3 months under tallow And a sirloin dry aged for about 2 months- I plan to cook this whole in the KK so will post photos and description of the cook and outcome Sent from my iPhone using Tapatalk

Cooked a prime brisket and 4 pork shoulder butts in the KK42 this past weekend. Rub on pork is just salt and course black pepper (after an ACV spritz). Brisket is McCormick Montreal Steak seasoning. This cook is for Christmas gifts. I like to give (and the family likes me to give) frozen BBQ on Christmas. It's consumable, it's something they'll definitely use. It's better than the BBQ people can get in most places they live. This time, I did what I normally do when I cook pork. Pull and bag in vac seal bags put bags in ice water bath to cool it down fast. 1 hr later after it's nice and cold, vac seal in chamber sealer and put them immediately in freezer. Pork BBQ tastes like it is right off the smoker when you warm up in sous vide and cut the bag open. I have been doing this for years but upped my game with the KK and the VacMaster VP215 that I bought in 2021. For the beef I did a similar thing except I didn't slice in pencil width pieces, I sliced in larger pieces that would fit in the vac seal bags. This way hopefully since it's not already fully sliced, when it's warmed up and sliced it's still (hopefully) almost like it was fresh off the KK. I have never had brisket turn out almost the same when warmed up, but I gave it the best chance possible. This was one of the best briskets I've ever done (and definitely best one that has ever come out of my KK). This is maybe the 5th or 6th I have done in 2 years on the KK. This picture is about halfway through the cook. When it fits, I've been doing everything on the upper grate these days. The results on this cook were amazing. I will continue to use this same setup. I use a Thermoworks Billows, temp 225. I put the pit temp gauge on the main grate, food on top grate. The cooks just keep getting better on the KK. 2 years - not sure how many cooks I have done for BBQ (probably 15-20), maybe 100 total cooks, and it feels like the KK is just now broken in. Cheers! - hope everyone is having a good leadup to the holidays. Oh one other note. I love the 42, b/c look how much I can do just on one grate, and it was all absolutely perfect.

Nothing like pork belly burnt ends, KK style. It took hours to render it, but in the end, it was a real hit. Sauce was Head Country, brown sugar, and honey.

Nice! I was trying to think of what to do with the brisket I smoked and put in the freezer. I made some chili with it from this recipe yesterday for the Packers/Chiefs game. Made a great halftime dinner. I really like the recipe and will definitely make it again next time I have leftover smoked meat. I had a slice of the brisket when it came of the grill to try it. And I had some more after I thawed and warmed it up. For just a Costco USDA Choice brisket, it really tasted good. I've definitely improved my brisket game on the KK. So I used up the flat for the chili, now I need to use up the point! https://www.chilesandsmoke.com/smoked-brisket-chili/

A PROPER bowl of red - not a bean in sight!! EXCELLENT!

It is a cold windy miserable day here so I resorted to comfort food, steamed fresh spinach, homemade fresh pasta and meatloaf. Up Close.

Duuuuuuude [emoji1786] It’s taken forever to find some plate ribs around here. Sent from my iPhone using Tapatalk

@MacKenziethanksgiving dinner would be my “death row meal”. I love it more than any other plate. I forgot to do green beans this year but the turkey was the finest I’ve cooked in my life to date so that was nice. Wet brined for 24 hours in hot water, apple juice, kosher salt, garlic powder, black peppercorns, fresh cut lemon thyme from the garden, Montreal steak seasoning, fresh cut honeycrisp apple chunks and a pinch of brown sugar. Then rubbed with Irish butter, thyme, rosemary mix and place two slices of Irish butter under the skin on top of the breast meat smoked on the KK at 225 with apple wood for 5 hours until thighs were 165 and rested for 3 hours before carving. Absolutely tasty. My new bar for Thanksgiving turkeys

Happy Thanksgiving!

Pork Rib on the KK today. This time of year one starts out in the sunshine and the next thing you know it is pitch dark and a flash is needed to grab a pix.