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Bacon oh yeah Sent from my SM-T835 using Tapatalk

Just another 4 pizza night

My standard line is that if you don't use your drippings for Au Jus or gravy it's a waste. You can also make an awesome roux inside the pan with the drippings and what's left. I can't imagine doing a rib roast and not using the drippings.. Lotta great flavor there.. also added what's there and a smidgen of the fat to my pulled pork.

Catching up on a couple of cooks. Sunday dinner - duck on a stick. 3 different preps - French (red wine, herbs de Provence, powdered roasted garlic & tarragon), Asian (oyster, hoisin and soy sauces with 5 spice powder) and classic Chinese Duck Sauce, with some extra apricot jam and szechuan pepper oil. Direct, 350F, main grate, cherry wood chunks. Plated with duck fat spuds (hint, hint tekobo!) and a nice Pinot Noir. Birthday dinner last night - rack of lamb (rubbed with Dijon and Penzey's Greek seasoning). Direct, main grate, 325F, grape vine chunks. Plated with a nice salad, more duck fat spuds and Bubbly! After dinner - a lovely late harvest Zinfandel. Very port-like. Better than cake!

OK. First I'll share with you a tasty Texas good dry rub for the ribs. No sauce. BBQ Pork Rub, Mix the following ingredients and rub over your pork ribs. Store the remainder in a glass jar for later use. 1/2 cup Garlic Powder, 1/4 cup Brown sugar, 2Tbls salt, 2Tbls Black pepper, 2Tbls Ancho Chilli powder, 1Tbs Ground thyme, 1 Tbs Ground Mexican Oregano and if you don't have the Mex you can use regular Oregano. The nice part about these grills is the ability to move the grate up and down from the fire. That in mind you want approx a 6 sec hand from the fire at a height you can withstand for your meat. A distance where it will cook and turn the meat a golden color, finding that safe distance is the key. The two hour rib is proportional to thickness so with that in mind expect the larger and thicker ribs to go a bit longer. You can always move things along by adjusting the height but you risk the darkening or charring of the meat. You can probe for tenderness and check for temp between the bones as the look of the ribs become something of your liking. I use a mix of apple cider vinegar and apple juice say 50/50 as the cook goes along. As Basher mentioned, another method to cut the time on ribs would be too place two racks of ribs on a screen on a cooking sheet. Pour apple cider vinegar beneath, cover with foil and cook in oven at 350 for 1 and 1/4 hours. At this point they are cooked and all that remains is to pretty them up. Put on the rub and grill them to a nice golden brown then add your sauce to finish. Hope that was helpful, tricky course to navigate with these grills but they're alot of fun so enjoy the ride.

Hello there. Oh yes, I've been cooking many things but haven't posted. Lazy I guess. Oh, I found small splits with lump charcoal work well on the Santa Maria grill. Having a forest nearby doesn't hurt, either. Here's a few pics. I did some Morrocan chicken but didn't have a real Tandori so I used this Blue chicken from China, yum. Back to back chicken on the skewer and two hour ribs. Sorry to steal your post again

Ooooh. Thank you @Tyrus and @Basher! Lots to try, starting with pork ribs for one tomorrow when The Husband has his weekly night out with friends. I need to build my confidence/patience with lighting the Argentinian grill. I am looking forward to the simplicity of grilling a rack over direct heat. My Patagonian bbq book recommends 1hr 45 mins in total and nothing but salt and pepper. I will try to build some layers of flavour with rub, spritz and sauce. Don't have KKs yet but I do have another grill and I don't have to travel.

I have a small shop so nearly everything in it is mobile. It is the way to go. time to make some sawdust!

The last photos were blurry, here is a focused one.

I'll definitely try this one, thanks! Once I get close enough to my 'texoma gravy' to print I'll share the details.

Great description Tyrus. Made me hungry and I’ve already eaten dinner. This drones on a bit..... but similar methodology and I think would be better on on Santa Maria grill rather than an opened KJ. The 6 second hand rule is GOLD. Thanks Sent from my iPhone using Tapatalk

Tekobo I see you searching for a KK substitute. If you prefer a firmer rib. Sous vide for 2 hours at 95c, then finish them on your charcoal grill for a crust. Internal temp at 90c will be firm, but not tough Sent from my iPhone using Tapatalk

Guess what I'm about to have a slice of for my snack, yup, pizza. Those are looking great, Troble.:)

I keep starting fires in the Bonfire with a plan to transfer the hot coals to my Argentinian or konro grill. Haven't done so yet. So much easier to just keep on cooking over the Bonfire. I used up the pomegranate dressing on some quail yesterday. They were good but a KK would have done the job better, helping to cook the breast close to the bone. No bother, just popped the quail back on, half eaten, when we got to the redder bits.

Getting there Just finished putting the new table saw onto a cart so it is mobile. In process is a 2hp cyclone, portable.

I added (with help from a few friends of course) a 14' x 24' extension to my existing 12' x 24' workshop. This gives, me a full 12' x 24' inside space for woodworking, all of my lumber and raw materials are in the new section along w/ lawn tractor and other assorted lawn things. Half is a deck, so I can roll my machines outside to work when the weather is nice. I used a brilliant metal spike collar holder for the 6" x 6" posts, as good as concrete with the benefit of not having to dig holes. Just need to do a new ramp to the extension (pile of wood on deck), then it will be done.

What a humongous piece of beef. Think I'd have to go down to the bank and make a withdrawal to buy a piece that large. Two guys from Denmark that are a pleasure to watch, and the eating adlib is a bonus. Yah, it's nice to have all the tools available just in case something comes along with a bit of a challenge. Thanks for the vid, it made me smile,..it also made me hungry.

Tucker you certainly have a great arrangement there and all under cover.

I think birthday wishes are in order Tony, and what a nice birthday dinner. Happy Birthday, Tony and many more!

Yah! You're going to find that cooking on your new KK will surpass anything you ever did on a gasser. That's a decent amount of cocochar, but you know there's lots of other lump charcoal out there to cook with. We all have our favorites - my current stock is Fogo Quebracho and KJ big block.

Nothing like your own bacon done of the KK.

Troble is that egg, capsicum, olives, tomato? Sent from my iPhone using Tapatalk

LOL, thanks, Basher, it was my pleasure.

Hi @woody. I use a mix of wood and charcoal in the Solo most of the time. A couple of days ago I used wood on its own for a quick cook with skewers across the top of the stove to cook Portobello mushrooms and some pomfret fish. Good fun.

I was hoping for a reopening of the double drip pan debate when I saw these posts. I have ordered a double drip pan for my new 23 and one for my new 32. Looking at the pros and cons, the pros seems to be that I will indeed be able to collect drippings for sauces, roast vegetables, shield pizzas and cook paella in them. Another pro that I am hoping for is that I can start off with a layer of water in the bottom and this will help to stop the fat from fatty roast like pork or duck from smoking quite so much. Has any one used the double drip pan this way? The main con is going to be finding space for all the accessories and grates that will come with 3 KKs, including two great big double drip pans. I think I can live with that if they bring the benefits I am hoping for. @Adam Ag 98, I just made something called a "mother sauce" and it helped me make some insanely good brisket burnt ends this week. The recipe for the mother sauce is here if you want to give it a go: https://www.theguardian.com/lifeandstyle/2014/may/09/perfect-pickle-sauce-recipe-pitt-cue-co or you could buy their really good book: https://www.amazon.com/Pitt-Cue-Co-Tom-Adams-ebook/dp/B00GU2RJR4/ref=sr_1_1?crid=2QSE23K3LR5ZY&dchild=1&keywords=pitt+cue+cookbook&qid=1598858757&sprefix=pitt+cue+co%2Caps%2C220&sr=8-1 I have the metric UK version and I don't know if this version from US amazon works in F and cups etc. I find cup measures very annoying but I guess you US folk might find metric equally irritating. Do post your recipe if/when you track down your jailbird!

As a kid I worked a summer at Schaller's burger restaurant on the Lake Ontario shore near Rochester, NY. They really did serve great classic burgers. There were nights I was the only one working who wasn't tripping on psilocybin. We'd draw straws for who got to turn on the machine that chopped 50 onions at once. Everyone else stood by to carry the unlucky one into a walk-in freezer, where staring up at the fan for twenty seconds restored some sight to one's eyes. Man did that sting! Impressive machine, though... Our hot sauce was legendary. To first approximation it was just grease. The secret recipe was actually to take every mistake burger that week, and cook it down. In a pot of grease, of course. You'd swear your napkin was the best burger you'd ever had, with this sauce on it.

Hmm. I'm wondering if I should have added the double bottom pan to my order - if only to catch the drippings. The rest is a story as to why I'd care that much about brisket drippings... In the Lake Texoma area along the TX/OK border, just north of the border in Colbert, there was a BBQ joint called P-O Sams. It was mythical to me as a kid from my dad's stories of growing up and eating there in his early adulthood. They'd sell beer to minors and he and his friends frequently went there on weekends for dinner and a beer. When I was a kid P-O was re-opened by Archie. In this tiny area of the world is a recipe for BBQ gravy invented by P-O. Part of its base is drippings, then additional liquid (broth/water/whatever), flour, and a boat load of spices like cayenne, S&P, paprika, etc. nobody knows the actual recipe and anything you get today that is even close is only someone's guesstimate. Periodically roadside BBQ stands will open and have gravy on the menu, but it is only ordered by people who know WTH they are looking at on the menu. It is an insanely delicious gravy poured over brisket, ribs, chicken, my shoe, your forearm, etc. Smokey, spice, rich....pure f'ing liquid gold. When I was 20 a guy in my home town opened a bbq trailer and served the gravy. Over multiple beers one evening he told me "Adam - any idiot can smoke a brisket - it takes a GD genius to make this gravy" If he's out of prison for becoming a meth head/dealer I need to see if he'll part w/the recipe.

Paid today, expecting it to ship on the next container so ~mid October~ is my guess when it makes it to DFW. I got a charcoal basket splitter, pizza stone, the rotisserie w/the reducer and motor, grate grabbers, 110lbs of Cocochar and 24lbs of Coffeechar. Since I've never cooked on anything other than NG or propane I have no idea how fast I'll go through the char but can't wait to find out if I should have lied to my wife and bought 4x as much Off to the "how to cook" forums!

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.

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.

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!

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

Well now, Tucker. All well and good to see the brand new outside (looks outstanding, by the way), but what about the inside?? I want to see some tools!

Getting used to it, finding that the fire does not need to be large at all to create a good temp. lighting is kinda simple, build a small log cabin of kindling with newspaper in it. love the modular grates, 3/8" round, v shaped argentine, and flat top. it takes care of large volume cooks and the flat top is beautiful for scallops. we reduced to two KK's, finding the 19.5" handles many day-to day, while the 23" handles large smoking tasks.