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Managed to get a nice crust on this thick flank of beef on the solo stove last night. Photo not so good. Taste, with a pomegranate molasses and balsamic dressing, was great.

Bourbon sausages, sweet corn on the cob. I ate an extra corn for my buddy @tony b Served with Stone Mustard

Bun Thit Nuong again this evening. It’s funny how you “forget” about dishes that you love. We used to cook this all the time, then life / children / season changes happen, and you forget it exists. We’ve recently rediscovered this one, and we’ve been cooking it every Friday night for a few weeks now, it’s so good! Sent from my iPhone using Tapatalk

Hard to beat snags over a fire. Kabana sausage actually Sent from my iPhone using Tapatalk

We are going to migrate the forum to a new faster server Monday night, It will be down for a few hours starting Midnight PST. Thanks for your heads up.. It should be much more zippy after...

Finally got enough shishito peppers off my plants to grill up a batch. With ponzu & shoyu sauce & Maldon as an app. Injected a chicken breast with Tabasco Garlic Marinade. Hit the outside with Sucklebusters BAMM and Slap Yo Daddy. Direct, main, peach chunks, 325F. Plated with leftover polenta and a redux of the sautéed green beans.

Yes I am Bruce. Three, in fact. They are in production and Dennis kindly sent me some progress photos last week. It'll be a while before they actually arrive here in the UK but I am enjoying the anticipation.

I have to ask what 3 you're getting? I'm finalizing my order for my first KK. I went with the 32 so that I could make room on my patio by getting rid of my offset smoker, and my Vision grill which is housed in a table that is falling apart. I feel like this will give me the cooking space that I had on my offset but with better temp control and then all of the versatility that i had with my Vision.

Welcome to the forum Wilson! If you do get the KK23 you will be a happy man they are not only the best KKs made but are works of art! And believe they are so much more impressive when they arrive. The pictures are great but up close and personal they are awesome!

LOL well Tekobo that’s a surprise! But you know what they say “if two is good then three is much better! Can hardly wait to see your new collection of KKs. I’m happy for you.

My pleasure Wilson! A burger smasher is a good investment too, I got one of these: Sent from my iPhone using Tapatalk

I use a cast iron plate on top of the grill for mine Sent from my iPhone using Tapatalk

Hi everyone, I'm considering buying a 23" but was wonder how people cook smashed burgers, fish, pancakes etc. Probably missing something obvious, but is there a griddle type accessory ? Thank you. Regards Jamie

Found a pic of it as the one's on the forum are so old that they're missing now.

Thanks, man!

also - the round steel is used for pizza as well.

I use the round steel from this site. it is all flat on one side and the other is flat with a trench around the perimeter. https://shop.bakingsteel.com/ I now have a santa-maria grill w/ 1/2 of it flat.

Welcome to the Obsession, boom, boom! You're going to be blown away once it arrives and you see it "up close & personal!" Then, once you cook on it, you'll wonder why you waited so long to replace that offset!

I have a cast iron griddle plate that I got to do them on the KK. I use a solid metal spatula with a large can of something to smash mine down. I have a bacon press, but it's got a pig imprint, so I don't use it on burgers! LOL!

I have a bacon press, same idea as the burger press only the bacon one is rectangular in shape. Wait until you taste the improved flavour of the food you cook on the KK.

They work so well, they’re also amazing for cooking bacon, put that on top of the bacon in the pan, and it pushes it down and gets it nice and crispy. Sent from my iPhone using Tapatalk

Chicken dinner looks lovely, Tony.

Nothing worse than a tainted salad.

Bruce, I hope you are prepared for the answer to that question. LOL

Yes, I've done sautéed fresh beets. They are OK. I haven't roasted them, which I might give a try someday. In general, I like root vegetables (well, maybe not turnips so much - taddies & neeps are OK) and I prefer them sautéed or roasted over other preparations. The exception being potatoes and parsnips, which I also like mashed. I just have bad childhood memories of the pickled beets that my Mom would put on salads; even if I picked it off, it still "tainted" the rest of the salad.