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Showing content with the highest reputation on 06/02/2021 in all areas

  1. My 42" KK has arrived!! It came right in the smack middle of the time window and everything went very smoothly. Seeing how HUGE the crate is in person was like.. it is even bigger than I expected.. hah. Driver was great and the back of the truck didn't bow at all so no nerves. Getting it up the driveway slant was a bit of a chore but the KK is now safely in my garage until I am able to uncrate it. We are having some backyard work done in the next few days so I don't want to move it back there until then. It'll also give me some time to plan on how I am getting it back there (going to empty it out of everything and we should be good to go). Here are some pictures of the arrival!
    7 points
  2. Hi Its Memorial Day int he USA today so I dropped an extra video today. This one is the process I used for my first burn and I went ahead and did a cure of the acrylic jacket while I was at it. According to the KK manual, the objective here is to get up to temp slowly and maintain a 500-550 degree F for a couple of hours. Why? Well watch my other video on venting that has all the latest info on construction, humidity & solvent venting etc. Thanks for all the nice notes and appreciation on this forum. Its appreciated. I'm trying to create a down and dirty Kamado You Tube channel: so your Views, Likes, Comments and Subscriptions really help. Thanks all. More vids coming: Rotisserie, Lighting, Cold smoking, and on and on! Oscar
    3 points
  3. @tekobo apologies for the delay I’m actually traveling for work and flew to San Antonio for a dinner last night. Trying to see if I can squeeze in a lunch trip today for a highly regarded brisket place the locals are talking about..... let me try to answer you questions I used my hands to flip the pig it wasn’t very hard at all, it was 24 lbs and you know I work out 😀so I just picked it up, flipped it, sauced it and then flipped it back. I was going for pulled pork from the start so I thought saucing it would be a good idea. I started at 5am at 250 and I flipped it around 11am, cranked it up to 325 after I flipped it to try to crisp the skin. Took it off at 1pm but honestly it probably could’ve stayed on another 30-45 minutes but my guests were hungry. I pulled the pork to make sandwiches, it was soft, juicy and moist but the pig cost me $160, it was also previously frozen so not sure that affected my outcome but both my wife and I felt that my pulled pork had more flavor than the pig and for that price I could’ve bought 5 pork butts easily and cooked them I removed the eyes because we have 6 kids under 5 at the house and I didn’t want to scare them. I actually didn’t drink that much because I was too busy playing in the pool with my friends kids who I hadn’t seen in a year and there were two that were one years old that I hadn’t even met yet. The kids always like me to be the monster in the pool and toss them around and make them fall off the floating animals so I did that all afternoon and woke up sore the next day I wouldn’t change anything about the cook other than to try to find a fresh pig not frozen and I would leave the pig on a bit longer in an effort to crisp the skin more. That being said I don’t think I’ll do the pig again or very often given that my wife and I both preferred my pulled pork over the pig
    2 points
  4. 2 points
  5. With the fun I had to move the 23incher in the backyard, I wish you all the best with yours[emoji6] Envoyé de mon iPad en utilisant Tapatalk
    2 points
  6. and thank you to @Buzilo for helping push me towards a 42" instead of a 32".. haha
    2 points
  7. Thanks Jonj. I haven’t been smoking near as long , but have had very good results in the wsm. I have enjoyed all of my Weber gassers (my current one is a 2005 platinum summit rebuilt it to new last year) but now as I used the wsm more and more I really got to notice the difference between gas and charcoal flavors so I had started researching the Kamado styles…. We were moving towards the primo, then saw the KK… well as they say “game over man” so now I work to see how to budget for this new obsession and getting the boss on board 😉.
    2 points
  8. Hey there @Troble. How are you feeling? Guessing you must have hit the drinks hard once you had got the pig cook and all of your food out for the guests. I would have! Now, lots of details required to inform future pig cooks: How did you turn the pig? Why did you take the eyes out? Aesthetics or some other reason? How did it taste and what did your guests think? What would you change, if anything, about the cook? How long did you cook for and at what temp? How much did the little piggy cost? Oh yes, and how did you serve it? Was it pulled or did you cut it? Thank you in advance! I have a party to cater for soon and am considering my options.
    2 points
  9. Hello fellow KK fans. I was going to publish a simple first burn in video showing the process I used to cure my 32" KK. Dennis and I touched base to make sure I had the latest information and to avoid some of the mis-information on You Tube about the KK. So after an hour long conversation, I had a couple of pages of notes and realized, this is more complicated than I realized. At the end of the day, the headline is, this is no big deal. ALL Kamados vent, this is the story specific to the KK. That said, I know we have lots of new owners coming into the obsession, this is helpful info. Thanks Dennis for taking the time to share this latest info. As always, happy to take comments to make sure I have the best info available. Please like, share, and comment. I'd like to grow the channel as a place to get helpful KK info.
    1 point
  10. I just got the call, mine is being delivered tomorrow 😁😁😁
    1 point
  11. Nice, can't wait to see it! Still no word on mine, I may break protocol and call the shipping company anyway, hopefully it's made it to Atlanta by now!
    1 point
  12. Thanks all for the warm welcome! I only hope that my husband loves them too (I sort of surprised him with these purchases 😇). The BB will be bronze metallic and the 21" in cobalt pebble. I will definitely upload pics. I should be getting the BB delivered tomorrow. I'm a bit scared about the stairs and carrying it through the house to get to the backyard but will make it happen. Looking forward to sharing cooks. Has anyone made meats gyro-style on a vertical skewer?
    1 point
  13. We were all having scary thoughts about the Cleaver showing up on the veranda!
    1 point
  14. @Basheri agree with you 100% but I won’t be doing the pig again this year most likely. But for special occasions and when you want the theatre as you mentioned it’s great. I don’t regret it at all just won’t be making it for every party. Brisket & pork butts will be the staples. Pig will likely be a once a year thing
    1 point
  15. So the dry aging fridge has remained wrapped until we fumble through the new kitchen renovation. However, the local supermarket( a 7 minute walk away) has been closed for 9 months after smoke damage from a fire. They opened yesterday and displayed this. Yum yum. Sent from my iPhone using Tapatalk
    1 point
  16. I hear you on the flavour Troble, however, where’s the theatre in 5 butts? Your table presentation would not have been as spectacular, your guests were provided with some theatre, anticipation, expectation, dramatic presentation, and choice. All this enhances the entertainment. Plus, you had a special chance to see how different muscles interact and change over heat and now know your preferred slice( who ate the cheeks?). For a special and memorable occasion, I’d enjoy witnessing and tasting the whole pig experience over butts..... as a guest and a cook. Well done, I thought the theatre was sensational from afar, and certainly would have been better in person. I have no doubt your guests were entertained and will talk about “Trobles whole pig experience” for many years. $160..... pffffft, you could have spent a lot more than this on fine steaks that still would not raise the bar on the whole pig experience. Sent from my iPhone using Tapatalk
    1 point
  17. Luckily I have the plywood here and ready and it is a mostly flat trip to the backyard. It'll mostly just be getting it only the plywood to start (I have a plan for that) and then up a very small ramp at the end to get to the patio. I know I shouldn't be too nervous.. but you know how it is.. haha
    1 point
  18. Oh and thank you to @DennisLinkletter for all his help in this process. I am sure more photos are to come (in Square as requested ) and I'm sure we'll be talking soon once I get it uncrated and moved. I can't wait to see it unwrapped!
    1 point
  19. 1 point
  20. INDEED! Plus, lots of bubbly to celebrate that momentous occasion! 🍾 I've been a member of the retiree's club for 8 years now. Never looked back with regrets! Enjoy the ride, man!
    1 point
  21. That’s a great looking spread on that table Troble, Well done Sent from my iPhone using Tapatalk
    1 point
  22. @C6Billit wasnt that hard honestly and I’m super glad I did it given that today was a special occasion for my family. For your retirement you totally should, I’m just saying I’ll likely not do it too often though
    1 point
  23. My understanding is even if one is new, it is still a good idea to do a burn in just to make 10000% sure everything is set and vented. I've got a 42" coming (hopefully this week as long as the shipping company can set an appointment) and even though it is part of the newest of the new batch I'll still be doing a burn in just in case.
    1 point
  24. Thank you, I am doing one 7/1, it is my first day of retirement so need to cook something a little special. I appreciate you sharing all the details. It gives me a fighting chance at success lol
    1 point
  25. 5.5 hours in ham and shoulders are 170. Flipped it sprinkled some rub on it then sauced it with the sweet bourbon sauce, then flipped it back over, opened up the vents to get it over 300 to finish and crisp the skin. So far so good
    1 point
  26. Almost four hours in. Shoulder and Hams are 150 degrees. watermelon salad done, 4 trays of cornbread in the oven
    1 point
  27. This is one purchase you will be soooo glad you made.
    1 point
  28. Since we know Dennis likes to over engineer thing, I imagine he will come up with a v shaped bottom with an auger system to move the ashes out of the front of the KK. I imagine he would work some kind of gear mechanism run off of the roti motor. Thinking some form of teak knob on the shifter that shifts from roti to augur mode. I think we would see it first on the OMG52 or possibly on the WTF102, but not on the LOL1002 as that will have the revolutionary walk in ash room with the in the wall vac system.
    1 point
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