Jump to content

Leaderboard

Popular Content

Showing content with the highest reputation on 01/06/2020 in all areas

  1. The most common meal I have historically grilled are steaks. So I anticipate reverse sears on the 32BB will be often. I discussed this with Dennis prior to my purchase. He advised me of the flexibility of the 32BB with this type of cook. I’m glad I listened to his advice. It’s a great setup. My wife and two daughters are filet people and I’m all about a ribeye. I’m a medium rare guy along with one of my daughters. My wife and other daughter prefer medium. When I married my wife 25 years ago she was a well done type of steak person. I have slowly converted her to a medium type. I caught her sneaking a few bites of my medium rare ribeye tonight. It was the ribeye cap portion too! My favorite. You can see the photos of my technique and setup. The ribeye was salted about 3 hours prior to cook. All steaks were brought to room temperature with the filets salted right before the cook. I used a smoking pot from the forum recommendations with a blend of oak and citrus. There is a Steak house in Orlando Florida called Charley’s. I would frequent it often when I served in the US Military. They used a blend of citrus and oak. It adds a great “unique” flavor to the steaks. They claimed it was an old Seminole Indian method. I slow cooked the steaks along with sides for about 45 minutes at 250-275 degrees. I took the medium rare steaks off early and they rested longer. The Meater + temperature probes are awesome! I temp checked the top of the sear grates with a laser temp gun when the KK gage read 475 degrees. The top of the sear grates were trending around 775 degrees. That’s plenty of hot for me. Each steak was seared for approximately 2 minutes each side for a total of 4 minutes. The meal was served on a salt block heated on the KK during the slow cook along with the sides. If anyone has advice on how to balance different temperatures on steaks for multiple people so everything is ready and warm at the end of the cook, please let me know your technique. Oh yeah, I got so excited and hungry over the steaks, I almost didn’t get a picture of the sear marks. My wife said it’s one of the best steaks ever.
    5 points
  2. This started as a 15 lb prime brisket ( thank you, Costco): pretty much followed all of Aaron Franklin’s methods for trimming, slather, seasoned with 50/50 salt and pepper. Into the 32” KK at 11 pm last night, off at 10:45 this morning at a perfect 203*. Got up at 4:30 am and wrapped in butcher paper. Used large lump Komodo charcoal and post oak. Temps were 275-300 ( would have preferred 250-75, but what the heck). Impressions: I usually don’t have access to post oak and use fruitwoods. This is noticeably more of an acrid smoke flavor (in a good way) than the sweetness I get from the cherry or apple. I think it is a better match for the beef brisket, though I will stay with fruitwoods for pork. Bark was excellent, brisket completely done and tender. After really ruining the first 4 briskets I tried, the last two have been excellent...I think I’ve got this.
    4 points
  3. Oh yea of little faith .lol .well Mac this time I did make the salad Dee is in Geraldton a 5 hour drive from where we live .visiting her parents I think I done a good job lol Sent from my SM-T835 using Tapatalk
    3 points
  4. I have spent the last few months practising bread making in the KK. Thank you to all who have gone before for all your guidance. This post is a chance to document what I have learned and to ask others to share their journeys too. First, taking inspiration from @Pequod's KK as a steam oven post and @Syzygies' updates, here is all the kit set up in my KK, See here if you want to learn more: I heat soak the KK and contents for at least an hour before introducing the shaped loaf and, very quickly afterwards, some chunks of ice onto the aluminium disc below. Before I did it I was really worried about how to introduce the ice and anticipated a big, dangerous whoosh of steam. It is more gentle than that and, once the ice is in, I shut the lid quickly to get this: 492D96A9-6CE0-476E-A2A3-A0114D77ADF5.mov It is too cold to stand outside checking how long the steam lasts. Will do that one day. My ambition was to test the difference between a loaf cooked without steam: and one cooked with: The one cooked with steam is prettier. I do not have the right vocabulary to describe the bread, yet, but we found the crust on the steam cooked loaf more pliable. I cannot for the life of me remember which loaf was which in the next picture. I think the steamed one is on the left. More experimenting to do and I am looking forward to making baguettes soon.
    2 points
  5. Bucked up to the gale force winds yesterday and did a roadkill chicken on the upper grate. It was a Lemon-Rosemary bird from Trader Joe's. I added nothing to it this time. In the past, I amp'ed it up with some lemon pepper, but it was a bit overkill. Went KISS this time! Direct @ 375F with hickory and peach chunks. Plated with lemon, mint risotto and sautéed veggies (zucchini, broccoli and green beans).
    2 points
  6. I'd say you nailed that.. How many of you use grill grates? I'm not sure I fully understand what they do so well and why folks love them.. I guess make dark grate marks without over heating the space between the grates???
    2 points
  7. I’ve been getting these from Oliver’s Butcher here in Denver. They are beef chuck ribs which my butcher there says have better flavor than plate ribs. It certainly is a LOT of meat, and really rich. I think one of these racks could feed four people ( or, as used to say in Louisiana, two hungry Cajuns.)
    2 points
  8. Yeah! What Mac said lol.
    2 points
  9. I believe the part about the beef ribs, they look delicious but the part about you making the salad is stretching it a bit.
    2 points
  10. I tried Dennis’s recommendation of using a pizza steel. It made a great pizza. The crust was excellent. I used a 3/8” thick 16” diameter pizza steel. I was at 475 degrees for about 1 hour on the 32BB before adding the pizza. I also used parchment paper to help slide the pizza on and off easily. With the setup, I also used the 32BB pizza stone and inverted the KK pan with the pizza steel on top of the pan. So the pizza was cooked between the elevated pizza steel and the bottom of the pizza stone. See photos of setup. I used a temp gun and checked a few areas prior to the cook. The pizza steel was trending around 625, the bottom of the pizza stone 575, and the top of the pizza stone 525 with the 32BB at 475 degrees. It took 6 minutes to cook the pizza. I also cooked a pizza on top of the pizza stone as a comparison, it took 9 minutes to cook and was good but lacked the char and extra crisp on the bottom of the pizza. The pizza dough is Neapolitan style homemade recipe from “Glen an Friends Cooking”.
    1 point
  11. I am very fortunate not to be going through what the eastern states are at the momment is absolutely off the Richter scale. The area of some country's have been destroyed. Not to mention the wildlife. My heart goes out to all involved. Got some bass straight shorties a double pack. .prepped one of them and vacuumed sealed for another time..most will know I have a pretty warped from the norm experimenting streak in me lol. I gave the bottom some purple crack.and gave it a triple rub a coating of butt rub a sprinkling of grill mates and a dash of Gunpowder. .they are waiting ..on they go over jam wood can't wait.. Sent from my SM-T835 using Tapatalk
    1 point
  12. Great advice Tyrus. From this point forward, I can’t trust my family alone with my KK cooked ribeye steak. I’m carrying it with me.
    1 point
  13. @Sygyzies, thanks for the Turbokey round grill tip. I've been using my Konro grill but a round one will be so much better. The legs should just fit outside the Solo fire cavity making the grill much more stable. It is being shipped as I write.
    1 point
  14. Well done or should I say M/R. In the future Herbie, when leaving the room and your steak unattended...take a picture. Ya see, the changing of your wife from medium to M/R is making her more carnivorous and your steak is no longer safe. Great job, great pics and great technique. Pull the M/R off first and let them sit, finish those that will go longer, the M/R will heat up again at sear and all will be served warm, but you probably knew that anyhow.
    1 point
  15. 1 point
  16. Those ribs look delicious Aussie! Salad looks delish also.
    1 point
  17. Ribs turned out great had a great bark..carved.. and plated.. tasted so good . Sent from my SM-T835 using Tapatalk
    1 point
  18. BTW, I should have mentioned, it is COLD here in Denver right now: mid 40s in the day to high 20s or so overnight. So the extended burn life of the 32" KK is really that much more impressive. I think I am getting the hang of using the KK, but it is so VERY efficient and well-insulated, that the challenge is to pre-heat it only to the level you want to stabelize at, because if you overshoot it, it is very challenging to bring it down again. The 32" KK is a real thermal beast.
    1 point
  19. True dat! The Washington, DC suburbs are somewhat renowned for having a rather high concentration of them. ‘tis why after 25 years here we’ve decided to migrate two hours south into the heart of Virginia’s wine country.
    1 point
  20. I made up a avocado salad with spicy broad beans ribs are almost done..... Sent from my SM-T835 using Tapatalk
    1 point
×
×
  • Create New...