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Thanks to Alimac for posting his Sweet and Sour Gochujang Chicken cook and recipe. I made it today and it is indeed deeeeelicious. Plated.

Some of you might remember I lost everything in a wildfire five years ago. Making a long ( I mean really looooong) story short, we moved in a couple daze (not a typo...it's been a daze) ago. I designed but, did not build the kitchen cabinets. Two sinks with a dish drawer next to each one. 48" dual fuel range with 52" hood. The house has 10' ceilings with 8' doors. I am going to coffer the ceiling but not right away. The last pic is one of the dish drawers open.

Apologies English sense of humour 😁 I seem to have a compulsion to do it all again with more beer.

You would be very welcome but for the small complication of COVID and all the random rules that govern everything we do. Let's make it a date to eat Southern food together somewhere, somehow, when all this is over. In the meantime I have ordered catfish from our local fish market (will be brought back from the London market tomorrow morning) and have found fresh groundnuts, called "monkey nuts", at our local greengrocer today. So I am all set to start practising for Christmas. Think I am going to enjoy the journey.

Scored some meaty az ribs from my butcher I think 1.8 kilo gave them some Pecan and smoked over jam wood Sent from my SM-T835 using Tapatalk

You won't be disappointed. I find I read all the recipes in Raymond's voice as well. It's the Morgan Freeman or David Attenborough effect. Or maybe it's just me. Dear Santa...

Salmon Sunday, Truffle salt, Dill, Parsley and a shake of Salmon seasoning. If you don't have any Truffle salt in your arsenal....you should. Cajun fries and ketchup, cauliflower rice, & zucchini. Oh this is one of the better Rieslings, accompanied with a meal or alone.

I've just discovered these folks up in Napa - Trefethen. They make a lovely dry Riesling. I visited them this past September and joined their wine club.

Nice company to the salmon Tyrus. I have been rediscovering Rieslings over the last few years and really love the dry Riesling. If you can source a Riesling from The Clare Valley, grab it. They are all good. Unlike the goon we used to buy when we just hit legal drinking age.... horrible sweet boxed wine in a silver pillow. Have you ever played Goon of fortune? Too late to start if you haven’t. https://en.m.wikipedia.org/wiki/Goon_of_Fortune Young folk across Australia are still waking up in the middle of a paddock, in summer with a silver plastic pillow- once filled with Riesling and now blown up- stuck to their face. Sent from my iPhone using Tapatalk

Thanks Tony. Some of this farm to table deal has to be about using what I've got to hand here. I hope, one day, to make it back to the States and I may buy some of his specialty ingredients but he is soooo specific that he seems to be urging us all to go out and buy stuff for every recipe that we cook. Big source of food waste. All of that said, I am so pleased with this book that I am planning my Christmas dinner around it. Nibbles to start will be boiled groundnuts, devilled eggs and chilled oysters. Thinking will follow with a fish dish, maybe substituting monkfish for catfish in one of the recipes. Then grilled quail. Looking at a whole beef fillet next, maybe substituting the beef for his lamb loin in the lamb and rhubarb recipe or I might find a different Southern recipe to try. And finally, he had a plum upside down cake. I think I will make one with quince. The Husband is on board with the Southern vibe although he did draw the line at my suggestion of chicken wings for Christmas lunch. Should be lots of fun!

Toney, records I don't keep, however a couple years back I was in Vail and managed to experience an extremely long market that exhibited a wealth of flavor, craft, BBQ and ambience . Time has passed and although I can't refer you to a name because it's all gone I found this at a local Super market holding, something quite similar. Quality is subjective over time, this replacement fit the bill when I ran out from the first so as you asked this is what remains of the second. Seems a pilgrimage to another store is upon me. I'm sure with a little effort you could find a variety of these salts to enlighten your day, or not. Choices, what's a person to do. Hey, if you find or stumble upon somethin good..........let me know, my bottle is empty and awaits the next arrival.

Oh, you've seen my pizzas then! LOL! Typically, it's Australia!

If it weren't for the blocked view, I'd have suggested infrared night vision goggles!! LOL!

@tekobo - I want to come to Xmas dinner at your house!!

Yes, and a bit of arsenic, too (the actual seed inside the pit). But, from what I read, the cyanide is trace amounts and in a chemical form that reacts with enzymes in your GI tract to convert to actual cyanide. So, my guess is that it would be OK to burn them and not worry about contaminating your food.

More beer makes it more better IMHO.

Trying to avoid Thanksgiving dinner burnout. Grilled a Prime NY Strip for dinner last night. Direct, lower grate, mesquite chunks. Rubbed with Cowlick and Gunpowder. Repurposed the green bean casserole by sautéing some spinach and mixing it in - creamed spinach green bean mashup! LOL! Nice baked spud. Sautéed mushrooms and chimichurri on the side.

Don’t know how I missed this post, but here’s the chart I consult for my back yard. My skies are Bortle 4. https://www.cleardarksky.com/c/CfMtnOvrVAkey.html?1 Our local astronomy club also does observing from a local microbrewery close to this location (Bortle 3’ish): https://www.cleardarksky.com/c/FnMtnObkey.html?1 I know you saw this one on Instagram. Post it here for the locals too.

I thinly sliced some red pepper and cooked it in olive oil. Added the Bok choy, Oyster sauce, Garlic sauce and heated the blanched Bok choy. The only thing I would do differently is adding some garlic to pan with the red pepper next time. I thought the garlic sauce would be enough, but it could have used more. Thanks

Did a roast chicken this evening. I was going to light the KK but I was on a video conference call and frankly, the rain was horizontal and it's just a couple of degrees over freezing. Made up a recipe which was loosely based on one for Thessalian Quail. If you're able to find Thessalian lemons, they're incredibly scented and fragrant but I had to make do with regular supermarket versions. The recipe is simple and involves stuffing the bird with a mixture of onion, breadcrumbs and pine nuts. I cooked it using a Lemon infused olive oil to exaggerate the citric flavours but the dish also features bay leaves, julienne orange peel, juniper berries, clove, thyme, lemon juice, flat parsley, black Greek Olives (I used kalamata), red wine, fresh breadcrumbs and toasted pine nuts. The dark base surrounding the chicken is due to the breadcrumbs absorbing the wine and caramelising. The scrapings are utterly heavenly and the flavour combination is very hard to describe and complex. It's a bit like trying to describe certain Japanese dishes - they're alien to the western palette and the there are no direct comparables. I was going to do it with some Caponata but after 11h of video conferencing and talking on the phone, I just wanted to eat so made some cous cous and added some sultanas. The sweetness of the sultanas worked well but next time, I think I'll make sure I include aubergines.

Beautiful Tyrus! The sauce is so good isn’t it! Very unique but so tasty! If you liked the bok choy, try this recipe, it takes them to another level. https://rasamalaysia.com/restaurant-style-chinese-greens-with/ Sent from my iPhone using Tapatalk

Here's some Gochujang Chicken for you. the sauce is the boss and sticks to the chicken well. I added more for dipping, yum. It was a first for me with bok choy and it won't be the last. Since the KK does chicken so well it only enhances the recipe.

Seeing that you live in Iowa you can do like the French do. Get a live pig because in Iowa you have plenty, train him to sniff out truffles in the ground. They say those critters are good company and when he's past his prime...pork chops. You know those high end stores are going ask for more than they deserve. As I recall....I did pay about that much at the Vail market, hell, you might think we lived in Hawaii or some secluded island paying that much. It will be interesting to see how you use it.

One of my "go to" spice stores, The Spice House, up in Milwaukee, has the white truffle salt. @Tyrus - hope you're right about it being dynamite on a lot of stuff, seeing as a 3 oz jar was $27! Another choice is truffle butter and oil from D'Artagnan - both black and white.

I have been using the geekhom gloves for a number of years, can move hot coals, can hold 600f grate for about 1 minute. in my opinion, for the work i need to do, they work well, they are a breeze to clean, leave them on, 'wash' your hands with dish soap or just toss them into the laundry and air dry. one con: the fingers of the gloves are short and lack a bit of dexterity.

Anybody tried smoking with materials other than wood? I'm thinking of things like peach pits of pecan shells.

There is an ice cream recipe for apricot noyau which involves breaking out the kernel of the apricot, grinding it and infusing milk with the ground kernel. Not dead yet but I am sure that is because only small amounts are used in the ice cream and it is not my main diet!

It’s parked up at my brothers house. Sent from my iPhone using Tapatalk

Skipped the deflector. Turned out amazing. Got it to around 500 degrees at the stone. Gonna try getting a little hotter next time. Thanks for all the replies.

What a traumatic experience and to had to go through that with your contractor on top of it all. Now, you have a dream kitchen, it is stunning. I hope you safely get your KKs home soon.

Thanks @Basher The Wolf range is awesome. We had a Wolf 36" in the house that burned down. The gas cooktop at the ranch we were living at sucked! I cooked most everything on the KKs and woodstove. I hate to admit this but, I haven't moved my KKs yet. The 16" won't be a problem. I'm not looking forward to putting the 23" in the back of my truck...again!

Thanks @tekobo The two sinks and dish drawers are due to this nasty habit my wife has of always finding something to do at the sink as soon as I start preping a cook. Drives me crazy! I'll take some more pix and post them. The contractor we hired does good work but, it was really expensive and so slooooow! He was released due to lack of performance. Here's a pic of what the house looked like the day he was released after almost three years.

I have a pair of these and they are great for handling meats off the grill. AmazonSmile : RAPICCA BBQ Gloves 14 Inches, 932℉, Heat Resistant-Smoker, Grill, Cooking Barbecue Gloves, for Handling Heat Food Right on Your Fryer, Grill, Oven. Waterproof, Fireproof, Oil Resistant Neoprene Coating : Garden & Outdoor They also make some nice welder type glove (don't own these, but they look good). RAPICCA 16 Inches, 662℉, Leather Forge/Mig/Stick Welding Gloves Heat/Fire Resistant, Mitts for Oven/Grill/Fireplace/Furnace/Stove/Pot Holder/Tig Welder/Mig/BBQ/Animal handling glove with 16 inches Extra Long Sleeve– Black - - AmazonSmile If you want "gaudy", I have a pair of these, too. AmazonSmile : BBQ Gloves - Grill Accessories - Premium BBQ Grill Accessories - Best Cooking Gloves - Grill Gloves - Grilling Gloves - Fireproof Gloves - Grilling Accessories for Men Women - Barbecue Gloves : Garden & Outdoor Unfortunately, they appear to be out of stock. But, I do like them, despite the over-the-top design. These are the recommended replacement. AmazonSmile: Dragon Knuckle Heat Resistant BBQ Gloves New and Improved to Withstand 1472ºF - Grilling Barbecue Charcoal Grill Tools Kevlar Nomex Cut Resistant - Great Gift: Home & Kitchen

Text expander/ canned heat deflector info: I've learned it's easier to give people what they want than to educate them. I supply them because people coming from the glazed-pot Kamado world think they're very important. The glazed-pot Kamado's lose heat through their walls and having more thermal mass inside the grill helps reduce temperature drops when the ambient temperature changes. Because KK's are so well insulated, this is not a factor. That being said I have not use the heat deflector in one of my grills for probably 10 years. I'm confident that using foil to create your indirect area then putting your drip pan on top of the foil on the lowest grate gives you a much better performance.. i.e. less airflow, less evaporation, and more retained moisture in your meat. https://komodokamadoforum.com/topic/10026-heat-deflectors-in-the-kk/?tab=comments#comment-121321

I cant seem to remember but i did mine for around 7.5hours ..........not sure i did it right ........need to give it another try at Christmas

Egg salad with KK bacon for breakfast.

Pizza night here. Made two loaded pizzas so there will be some for a snowy day. Pizza Crust.

I bought one in Aspen , Co. last year and hauled it back to Albuquerque , NM . Rented a trailer from U-Haul ( it was a motorcycle trailer with a ramp and worked great ). Also had boxes of Coco and Coffee Char on trailer. Here are some pictures of how it was strapped down . Checked straps after the first 10 miles very slight tighten on one strap , and she didn't budge an inch. We also went over Independence Pass which is a little over 12,000 feet , 2 lane road , and lots of switch backs . Very difficult drive no problems . About 500 miles each way. Here are some pictures . Make sure to you put the smaller strap over the top really helped stabilized everything . The box is " Critical " you can see it the pictures below. Here are some pics:

Troble, a fantastic Thanksgiving dinner with ALL the trimmings. This is just how I'd like my plate to look.

We made Gochujang chicken tonight, such a simple, but very tasty meal. Sent from my iPhone using Tapatalk

No turkey here but I went back to my go to method for cooking duck breast last night. Quick and delicious on the Solo Bonfire. Over wood.

Roasted turkey at 290 main grate. Smoke pot with apple chunks and rosemary. Wet brined 24 hours in apple juice, black peppercorn, rosemary, thyme & sugar dry rubbed with some olive oil, butter, garlic, Montreal steak seasoning, rosemary & thyme. Kerry gold butter stick tucked under the skin on top of the breast gravy, Yukon gold Parmesan/sour cream/chives mashed potatoes, coconut milk & maple syrup sweet potatoes mashed potatoes, creamed spinach & kale, homemade stuffing with lots of celery and honeycrisp apple chunks served with French vanilla ice cream and homemade bread pudding Happy Thanksgiving to Everyone on the board. I’m truly thankful to be a part of this community. Thank you all for your hospitality and contributions

The filled in plate setting from earlier! Boneless turkey breast and legs. Direct, main grate, 350F, smoker pot with apple chunks. Rubbed with lemon pepper and dried roasted garlic. Turkey had been injected overnight with Butcher BBQ marinade. Green Bean casserole. Stuffing. Plated with the gravy and cranberry relish. Dinner rolls and Bubbly!

I had a productive day yesterday. Rotisserie chicken on the KK Whilst I was brewing 70l of Red IPA Sent from my iPhone using Tapatalk

Best turkey yet...considering it was my first. Turned out great, got rave reviews. KK wins again. Don’t mind the missing leg, it didn’t make it to the table...

I smoked a 20lb turkey. Made some creamed spinach & kale, sweet potatoe mashed, Yukon gold Parmesan/sour cream/chives mashed potatoes, homemade stufffing. all ready to be reheated in oven To finish I’m making Bread pudding Thanksgiving is my favorite meal. I’ll eat this for at least 4-5 days. It’s just my family and wife’s parents to but I can’t help myself. I love thanksgiving! Turkey just got pulled

Happy Thanksgiving. A twenty two lb fresh not frozen bird rubbed with a citrus black pepper rub and smoked with apple. Cooked to 165, tender and moist with a crispy skin

Here...we...go! IMG_0012.MOV

Scored a butterflied leg of lamb gave it a reverse sere Sent from my SM-T835 using Tapatalk