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Decided to finally post my kitchen toys resting at home. The blue/green and purple/pink with burl are the 20cv chef/gyuto hybrid that I got for my wife and I mentioned in another thread. Not the best sharpener so I mostly use a KME but I also have a couple stones and try free hand, often use a strop. Those with a sharp eye will likely recognize a few of the others. Sent from my iPhone using Tapatalk

Here is my first Cassoulet on my new KK 😉 Cassoulet is a traditional dish from my home town Toulouse, France. It's made with duck confit, sausage, pork belly and Tarbais beans

Tee hee @Tyrus. Tell us more! I've run out of space for new cookers and need to live vicariously through others.

I love Thai beef salad. Another nice thing to make is a dipping sauce with chillies, sugar, lime and fish sauce. Delish.

The Work Sharp came and I quickly familiarized myself . Then I said, we need a few "new to me knives" to sharpen, and so it was off to the neighborhood antique store. What I found, still in the box and never used was production Japanese Damascus steel Cleaver A-10 steel, 67 layer 7 inch with a nice displaying grain steel from wave to raindrop . Made by Tuo cutlery and fashioned with a paca wood handle, an $80-110 blade for $25. I also found two Case xx 1980's slicers for twenty dollars, they both needed work, one having some chips and the other couldn't spread butter. Brought them all back to life on the Work Sharp. I remember 5698 mentioning the mirror finish and I thought about the Edge pro sharpener, seems a good sharpener for Japanese knifes and easy to use and respectably priced. Saw a video of it in use and said maybe later, thats if I step up and start buying single production knives and wanting that mirror finish. Worksharp has come out with a new adjustable sharpener similar to Edge Pro but at a fraction of the cost. This one utilizes diamond stones that you simply adjust with a twist of a dial whereas the edge pro you change out the stones. Same principle and technique, it would depend on what your trying to achieve. They both get you there easily, although the worksharp has limitations on the length of blade.

He hits me the wrong way sometimes, too, especially when he perpetuates one of the classic BBQ "myths" - by saying something like sealing in the juices by searing. I just groan. He knows better, but is saying it because he suspects that most of his audience really believes it and doesn't want to stir up the pot by correcting it.

Forgot to add the additional unboxing and move to the back yard pics. Having good neighbors is easy with a KK. Sent from my iPhone using Tapatalk

Understandable. Mostly, I just like having sharp knives and a variety of style, but I’m not too far down that rabbit hole. Different styles because there is often a best tool for the task...and there is the 12 yr old at heart and shiny object factor too. Like a good cooker, a good knife will last a long time. And I intend to keep most of these for a long time. Sent from my iPhone using Tapatalk

I bought the very smallest of the four MSR pots (.475 Liter), I don't like the idea of a super large item in the firebox. When I get it I will make a post showing how much wood I can fit in it and what my results are.

Troble if you happen to have a little left over wagyu( only because it’s so rich) I’d highly recommend a Thai beef salad. They are very popular here amongst friends and easy to make. The secret is in the dressing. Crushed garlic, grated ginger, finely sliced fresh chilli, lots of fish sauce and lime juice( to taste) and a dash of soy sauce. Slice the left over beef and take it back to room temperature. Whatever you have for the salad between greens, tomato, cucumber- anything fresh. The lime cuts through the rich marbling in the beef to leave a very tasty and fulfilling meal. The fish sauce sounds and smells horrible on its own, but trust me, with the other ingredients this is delish and essential. Sent from my iPhone using Tapatalk

I mostly watch the forum and marvel at the wonderful things that come off the KKs of the experts, but this turned out really well. It is Meathead Goldwyn's stuffed pork loin, with some minor spice variations because his onion and spice level is a bit heavy for my taste. The pork loin came from Costco. I cut it in two pieces, sliced it out into a sheet, prepared the stuffing and rolled it into the pork loin, then cooked at 225. It took about three hours. It looks and tastes great, a bit of ham flavor that went great with the stuffing. It also makes enough to feed an army, or a large family, so it is great for gatherings. Next time I will try to slice it thinner so it is more of a roll. I got no complaints.

I made a smoker pot using the stainless 1.6 liter Stowaway pot from MSR and used it on a sirloin tip roast cook yesterday. I cheated and drove a nail through the bottom instead of drilling the holes but it worked well. Since the lid clamps on, i didn't have to make a flour paste seal - the lack of desire to deal with the flour paste is actually why i hadn't made a smoker pot before. I got the pot from Amazon: https://www.amazon.com/dp/B000FBWSRW?ref=ppx_pop_mob_ap_share

Yes, it is up a tad higher on the newer grills that have the separate ports, but I seem to recall Dennis saying that it was still low enough down to the fire to help burn off the volatiles.

In honor of the snow finally melting and starting to show signs that spring might actually be around the corner, a nice steak night dinner. Prime ribeye, gunpowder with heavy S&P, direct on the lower grate. Coffee wood chunks. Nice Hasselback potato with Peruvian green crack sauce, shroom & chimichurri. Note the tiny spot of snow left on my deck. There are a couple more spots, too. Should be gone by the weekend.

As the song by XTC goes - You're the Mayor of Simpleton!

It's an upper limit on the parts. I suspected that it was more about the internal battery than the electronics, but this is not my area of knowledge/expertise. Best advice - don't do it. Just use a Thermapen instant read to check it during the reverse sear.

The Guru port injects the smoke into the firebox, so the cold smoker does force the smoke through the fire, similar to the DO smoker pot. I would say that they generate very similar smoke profiles.

@Basher love how you credit my "style" then flippantly say how easy it is to cook that way. I may be a simpleton but it's effective!

Still not its final home since there needs to be some thawing and pavers placed, but let the burn in begin! Going all in with a first trial on pizzas since I’ll have it hot enough too. Wish me luck! Sent from my iPhone using Tapatalk

Nope. I lost a probe doing this. That thermometer in the tip blows up. It’s one downside with them and not an easy one to fix. Stick to manufacturers recommendation. Sent from my iPhone using Tapatalk

Fir some reason, Steven's shows used to irritate me - I think it's just his manner of speaking and presentation. That being said, i searched Prime video for project fire and project smoke but they don't seem to be available anymore. I did find his Primal Grill, but they only have session 3 available so I'm watching it and working thru my irritation.

Some beautiful handles on those knives BOC. Ah, before I trap myself down that Rabbit hole I believe there may be another cooker in my future first. They are a gorgeous sight to see just hanging there.

It is, indeed. Guy in Canada makes them, each piece of wood has two rare earth magnets in it to hang a knife in each slot. He also does a bunch of live edge from rare burls or woods that hang your knife on the side showing outward like most magnetic racks. I like his stuff, but there are plenty of magnetic options out there. Sent from my iPhone using Tapatalk

I was just referring to the style of the IPA. Some early additions of hops with piney, resinous, dank flavors and higher IBU’s. Sent from my iPhone using Tapatalk

Yes please.

@tony b @MacKenzie @Basher @Tyrus @jonj it should be noted that your box will also allow you to make the dish I made tonight which is my wife’s favorite dish from Peru. It’s called Aji de Gallina. It’s basically a spicy Peruvian chicken curry like dish. I can provide recipe if interested but it’s a non KK cook

Yep, Tyrus, that is our balloon and I am the pilot. We got the balloon in 2002 and have been flying since - slowed down since my four girls who were my crew went and grew up, went to college, even got married! (What's up with that?) That profile picture was taken by the event photographer at the Albuquerque International Balloon Festival in 2008. We thought that was pretty good - a picture of our balloon by itself four inches off the Rio Grande, with 500+ balloons in the area but none in sight. I did touch the surface of the water for a nice Splash n Dash. That picture was actually used as the icon to open the photo gallery on the event website that year.

Woohoo! Not long now! This is going to be the slowest 4 days ever haha! Sent from my iPhone using Tapatalk

Either beef tenderloin, T-bone steaks or lamb chops And since I have tons of space I am going to make some nice buttered garlic shrimp on a cast iron skillet Sent from my iPhone using Tapatalk

Will do! I ordered every accessory on the list too Sent from my iPhone using Tapatalk

Very exciting! Please take loads of pics of for us. We love seeing the arrival and uncrating journey. Sent from my iPhone using Tapatalk

Troble, you could have fit two pizza's up there, what were you thinking? The stand alone was gorgeous. Basher, I could taste the chillie and loved the color. Jonji it was all done so well, do you eat like that every night? All I can say is, you might have to build taller fences around your houses.

Nice weather for a change so I decided to smoke some pork yesterday. Small (2 1/2 pound) shoulder and baby back ribs. Marinated overnight in Wicker's Marinade (local vinegar-based marinade), then on the smoker at 9:00 am, 225°F, plus hickory wood chunks (yes, I know it was a late start...). No rubs or other seasoning were used; just meat and marinade. Ribs added at 3:00 pm Shoulder wrapped after the stall (158°F) Ribs pulled at 7:30 and plated for dinner (the small bowl is sauce, not catsup). Not much smoke ring on the ribs but plenty in the flavor. Pulled the pork shoulder at 200°F (around 9:00 pm), foiled, toweled, and into cooler to rest. Took it out at around 10:00 for a small taste test, then into the refrigerator for today. I'm pretty sure this is my first smoked pork shoulder. I've always smoked pork loins or hams and used the shoulder for carnitas or chili verde. I grew up with sliced smoked pork, so have generally not been a big fan of pulled pork. The butcher paper worked well to absorb the excess fat from the shoulder. The taste test of this shoulder was very good, so I may have to reconsider the loin versus shoulder issue for the future, assuming the time difference works. However, I am still going to slice this one.

Rib on the bone slowly taken up to 45c( 113f) then seared down low on cast iron aka Troble style. Rubbed in paprika, chillie, cumin, salt Removed at 58c( 137f) Pretty easy cooking like this The iron plate made the initial warming period indirect, then easy sear Sent from my iPhone using Tapatalk

Cheese, pepperoni & veggie pizza

Sirloin tip dry aged for 23 days and roasted over pecan to medium, served with onions, green beans, and asparagus along with some leftover roasted potatoes. Very tender and tasty but a bit too much smoke.

Second try's a charm. Based on my bread baking recipe, I guessed a Bao dough recipe based entirely on freshly ground flour, 2:1:1 Soft:Red:Rye, and raised the hydration. Handled like a charm. Back to my advice to just cook BBQ as I know best how to do, ignore any proposed techniques from books on producing filling.

2 KK's. Around 10 total grills depending on how/what you count. Hey I'm trying to reform. I've swore off buying another grill at least the last 2 or 3 times I bought a new grill. But this last new grill really will be the last. . . . . . ...........

My favorite local grocery store started their 5 for $25 meat sale today and I picked up a ton of great meat. Their meat dept. is top notch! First cook was Steven Raichlen’s inside out cheeseburger, I’m sold on this method! Also a Maharaja Imperial IPA for you West Coast IPA fiends like me. [emoji482] Sent from my iPhone using Tapatalk

Ooh. Thank you very much! Looking forward to some authentic goodies!

Tonight I grilled the A5 Wagyu Pichana in pretty much the exact same way as last night. Indirect for 2 minutes a side, seared in the cast iron pan for 2 minutes a side. Meat ended up more medium than last nights medium rare. While the Pichana was very tasty I didn’t feel like it was so far and above a normal high quality prime grade Pichana cut that I’d normally get. The filet was worth the money but I wouldn’t say this cut was anything life changing. It was damn good though I did a slow baked sweet potato with Labneh, rainbow carrots in the cast iron pan while the meat was resting with butter, brown sugar. Truffle salt and thyme. Cesar side salad & Grigich Zinfandel round out the plate. Fun experiment. Didn’t mess up the meat. Ate some tasty steaks that I normally wouldn’t order at a restaurant. Gave me a shot of confidence that I could cook the finest cuts of meat.

You set an excellente' table Tekebo, welcoming arrangement.

My Trompo King came a few weeks ago. Looking forward to giving it a try!

@MacKenzie, @Basher, @tekobo your boxes are in transit @Tyrus & @jonj yours will go out next week. I had to order more achiote paste from Amazon For all of you my recommendation is to make the Adobada sauce. In each package should be enough materials for two large batches of sauce. You can then use that sauce on chicken, pork or beef and it should make any of that food taste great. I make one batch of sauce for a 9lb pork butt when I made the tacos, and it's more than enough sauce, so that should give you some scale. Any type of recipe that calls for adobo, adobada or al pastor sauce/marinated will work. What I gave you was the ingredients to make those flavors at home.

Without a doubt the best meal I’ve ever BBQ’d in my life. Japanese A5 Wagyu Filet Mignon, seasoned with pink Peruvian salt & fresh cracked black peppercorn. Seared on the cast iron pan at 550 degrees over mesquite wood Served with lemon juice, garlic, butter salt & pepper basted asparagus with roasted Yukon gold potatoes with truffle salt, rosemary, thyme, garlic and finished with Parmesan cheese. Side salad was Cesar The meat was more like seared ahi tuna and melted in your mouth. Amazing

Glad to find others knife lovers. I begun with Victorinox sharpening with cheap Norton whetstone. Then bought some Shun. Now, I’m in love with my Kanehiro apogamie super Nakiri. Bought good synthetic Japanese stone. Can’t be happier. I also have a shirogami 2, Kikuichi Yanagiba. More specialized, but funny too. Envoyé de mon iPad en utilisant Tapatalk

Dennis, Starting to break in my cold smoker some more so I appreciate your tip on using the blower at it’s lowest setting. I was making Salmon candy last week and was trying to smoke at the coolest temp possible while still have coal lit. I was able to smoke starting at about 150F up to 185 (over the course of 4 hours) and the top vent was only slightly off of the gasket, hence very very low air flow. It seemed like I had more smoke coming out of my cold smoker then out of the 21”KK. I had the blower at about 1/2 so I will turn it down in the future once I know the pellets are lit. Question, does anybody try to plug the side vents on the cold smoker once pellets are lit to force more smoke into the KK? Thanks!

Beautiful, Randy. I've only flown once and certainly enjoyed it even though we very nearly came down on the highway, a very big no no. It was touch and go for a few mins.