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Showing content with the highest reputation on 02/24/2021 in all areas

  1. I decided to do an experiment using pork shoulder and Shichi-mi tōgarashi. I thought the flavours would lend themselves to the dish and would give me the basis to use leftovers for Okonomoyaki. Well, the results weren't quite what I was hoping for and I decided that I would make a pork pibil and set about creating a citrus cure (the togarashi has orange peel in it). It worked beautifully. So a togarashi rub on its own. Meah. The taco pork pibil recovery was a winner though. I know my KK well and couldn't figure out why my temperatures were coming up high. I realised that the rubber bung where I had put my Fireboard probe wasn't back in. I realised this as I was watching the graph on my app. I went to sleep pondering why my temperatures were higher on settings and then at 3am, I woke up, ran downstairs and checked it. Sure enough, in the dark, I had not realised I hadn't put the rubber bung back in. For those of you with new KKs, how are you finding the stainless steel upgrade? @rokdok and @tekobo
    6 points
  2. Well GB, I've only had my 32 for 3 or 4 weeks now, so it's been steaks & duck breasts thus far. Going to do the rotisserie and use the Meater for the first time at the weekend. Haven't even looked at the smoker yet, but we have apple and cherry trees in the garden - they'll need a bit of surgery soon so I'll have wood to smoke. So, haven't smoked any grain, and I can't truly remember if I've ever had Rauchbier, but I have kilned / roasted oats with apple wood in my WFO to make Oatmeal Stout. I did wonder (fleetingly) whether it would be possible to kiln home malted barley in the KK - if it did overdo you could always do an overnight mash with a bit of pale malt to provide the enzymes. However, a few years ago I got a bag of barley from a local farmer and malted it at home in plastic containers. That worked well and I thought that the kilning would be relatively straightforward. The chitted grain was fairly wet and I put it in metal trays in the ovens of our range overnight. Next morning Mrs RD came down to make the tea and the stone floor surrounding the cooker was a lake of thick, brown, sticky sludge. The interior of the ovens were similarly coated. When I inadvertently leant on the oven door to clean it out I broke the spring so the door wouldn't close. The engineer came out - the spring was truly broken and there were no spares available so had to go to a specialist spring maker. Because the malt was still a bit damp it wouldn't go through the grain mill so I had to use my industrial meat mincer and even then it was touch and go. I used the stream water, hops from the garden and cultured yeast from the apples in the garden and added some hedgerow berries to some for good measure. Three years down the line and it tastes interesting - the bottles with the wild apple yeasts definitely taste Gauze-like. I'd get away with smoking some malt - but I think the flashbacks would need to resolve a bit more before I tried home malting again.
    5 points
  3. One step at a time. Not it’s final home or even with the tables yet, but she’s off the block and ready for fire soon. Sent from my iPhone using Tapatalk
    5 points
  4. ... keep your hands and wallet where you can see them.
    4 points
  5. Pequod I dropped into a local astrology warehouse about 2km from work called Sirius Optics. They have the Nexstar Evolution 6 on sale...... I’m still very scared. As I picked the brains of an old fella who told me about his “amateur” setup after 8 years of star gazing, he blew my mind. Not sure I can take this much further. Too many rabbits [emoji235]. Dam you Pequod this is suppose to be a bbq blog! [emoji854] Sent from my iPhone using Tapatalk
    4 points
  6. Polar Vortex has been shed! It was in the mid-40s today and sunny. Snow is melting like crazy. Yesterday was nice, too, so back to grilling! Chicken legs quarters, one rubbed with Yardbird and the other with Slap Yo' Daddy. Direct, main grate, peach wood. Plated with some nice spicy pasta puttanesca and a side salad with feta cheese. A very nice Clos Pegase chardonnay to go with it.
    4 points
  7. Post Oak smoked (Syzygies foil method) burgers then reverse seared over a soapstone. Delicious! Sent from my iPhone using Tapatalk
    3 points
  8. I just realize something I think is pretty cool that I never thought of... I am turning 42 this year. Didn’t think of that until now. I didn’t come from much and I was just thinking about how happy I am that I am fortunate to have one of these bad boys. Sent from my iPhone using Tapatalk
    3 points
  9. The true test with smoke is to wave some into your face.. it your eyes burns like hell, it's not going to taste nice.. It's basically wood alcohol fog so of course it burns..
    3 points
  10. To celebrate the tease of an early spring (it was 45F), threw some snags on the grill and made some coleslaw to get me in a summertime mood. Our local supermarket (HyVee) makes good bratwursts. These are bacon-cheddar and jalapeno-cheddar. Color on the coleslaw is from the purple crack. Trader Joe's tater tots done in the airfryer, with Peruvian green sauce (the other crack!) @Troble will catch the beer homage!
    2 points
  11. Wrong thread. Go here:
    2 points
  12. All I know is when I’m grilling, I’m at peace. Some people do Yoga, I grill. Sent from my iPhone using Tapatalk
    2 points
  13. Beautiful looking KK BOC. Makes me warm to tiles..... until I remembered that pebbles cook better. Sent from my iPhone using Tapatalk
    2 points
  14. It was a rookie mistake. I caught it early enough but a 14h cook was about 8h as a result. But I think the flavour profile would not have changed so I saved some charcoal. Maybe? Useful to share with those new to the KK. A black KK with black bungs and used at night has disadvantages.
    2 points
  15. Too bad Braai-Q, a simple overlook and boom..out go the lites. No big deal, tomorrow is just a few hours away. Your still batting 998.9.
    2 points
  16. I know you get doom scrolling on Twitter but what's the equivalent on this thread? Hunger scroll? Some great looking cooks on the thread. KK kudos.
    2 points
  17. Might be my favorite part of the packaging so far. How many positions does the latch have again [emoji23] Sent from my iPhone using Tapatalk
    2 points
  18. An easy test to do, just keep a tissue handy, just in case!
    2 points
  19. Took a break phone conference calls to get a better look... Sent from my iPhone using Tapatalk
    2 points
  20. Dory is in the house!! No longer to be found. Too bad it will have to stay for a few weeks while I wait for this snow to melt a bit. Patience is a virtue they say, yes? Sent from my iPhone using Tapatalk
    2 points
  21. G’day folks. Haven’t posted many cooks lately because I’ve been busy with a few things. Still cooking and eating 😳. One of my major distractions has just been eliminated 🤔. Another distraction has been building my time machine. It has the ability to look into the past! Here it is: Here it is looking at 2.5 million years ago: 2.5 million year old light. This is pre-processed. I’ll post the fully processed image later. Something streaked across the sky during exposure. Here’s a look at 7500 years ago. Also pre-processed.
    1 point
  22. I’m so excited I won’t be able to sleep tonight!!! Sent from my iPhone using Tapatalk
    1 point
  23. Gorgeous, I'm sure you are thrilled.
    1 point
  24. What an ugly mess that had to have been, and to break the stove on top of it. I'm surprised Mrs RD will even let you near the kitchen again! I was an partial extract brewer (mini-mashes) for many, many years. As another experienced brewer told me, "why spend hours trying to mash 10 pounds of 2-row, with all kinds of possible hiccups (like stuck mashes), when you can buy the base dry extracts for your brews - same results every time, no hassles." Made perfectly good sense to me. But you took this to a whole another level, in the opposite direction, trying to malt your own grains. An interesting experiment, one time, but wouldn't be something that I'd want to do on a routine basis.
    1 point
  25. 1 point
  26. 1 point
  27. Ha. If only. We might be able to leave home in about a month's time. That and the fact that I probably do a lot fewer time and temp critical low and slow cooks mean that I have not seen the need. Yet. Never say never.
    1 point
  28. Come to the Dark Side. The *real* dark side! As in, you've got the bug and are about to spend sleepless nights under the stars. My advice: If you don't want to spend much, look into an 8-10" Dobsonian. They're inexpensive and provide exceptional views. Only problem is lack of "GoTo" and tracking. You'll have to learn to star hop. The great thing about the Nexstar 6 (or more) is that it has both of those. You don't need to know much to get going. Push a button and you're looking at something spectacular. That said...if you can afford it, an 8" (or more) is the way to go. Basic math -- 8" collects nearly double the light of a 6".
    1 point
  29. @Tekobo The simplest way to put it...it’s easy to understand why you have 3. Sent from my iPhone using Tapatalk
    1 point
  30. Tekobo although I agree with you and the Meater is my go to for regular cooks, the Smartfire( or other fan controllers) are brilliant for long, low temp cooks, despite having wires everywhere. I can drive away to an unlimited distance and get on with a day while still monitoring the KK oven temp and internal protein temp through the app in my phone. Work, kids sport, elsewhere commitments are no problem I can raise temps remotely if it’s cooking too slow, and wind the KK oven temp down to 100c if it’s too fast. Braai your last cook leaves my gilled T bones for dead. Have you walked into your butcher and seen lean steaks on sale, then noted half a tray is heavily marbled?.... I hand selected a few of these out. That’s the good wife’s cooked to medium... didn’t get a chance to photo the others. Sent from my iPhone using Tapatalk
    1 point
  31. Wow this thread is cracking me up. Thanks for all the love. 3 holes 1/8" each was a spontaneous choice, though in hindsight seems close enough. I have the first 2 quart smoke pot, and I'm sure it was $20 at some drug store. Crime of opportunity.
    1 point
  32. Boneless leg of lamb. Marinated in balsamic vinegar with garlic, cumin & mint. Started on the rotisserie but finished on top grate. Cooked over coco char with mesquite wood served with garlic & olive oil cous cous along with roasted baby potatoes with garlic, thyme, rosemary, red onion and truffle salt homemade Tadziki with fresh dill grown from seed in my herb garden
    1 point
  33. Did some bone in chicken thighs last evening in the dark.
    1 point
  34. @Troble, @tekobo, @tony b, @MacKenzie, Next week Paella! There is only two of us and we are going to be eating pork all week! 😜
    1 point
  35. Snuck in one more cook before the snow returns today. Pre-marinated pork loin (local market has been running a BOGO special on them.) This one was roasted garlic and black pepper. I slathered on some Dinosaur BBQ Wango-Tango. direct, 350F, peach wood chunk on the coals. Plated with a nice pasta and side salad.
    1 point
  36. 1 point
  37. Peach wood smoked pulled pork, used the Syzygies smoke pot modified method. Sent from my iPhone using Tapatalk
    1 point
  38. Wow! Buzilo congrats on that decision to invest. You had better start fattening up the goat! Where is that video? I think it should come out with every 42” order. Sent from my iPhone using Tapatalk
    1 point
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