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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

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Showing content with the highest reputation on 06/04/2021 in all areas

  1. Three varietals of weenies + good beer. [emoji482] Sent from my iPhone using Tapatalk
    6 points
  2. Well I decided I'd start the process today of uncrating. Had to do a little modification to the process to get the crate off (Not enough vertical clearance to remove it straight up) but it worked great. While still dusty/dirty.. it is beautiful!
    5 points
  3. Nice week day lunch. Galician steak with sweet potato fries and salad.
    5 points
  4. I bought a package of 4 cordierite pizza stones. They are 7.5 inches square and 3/8 inch thick. Thought they might come in hand as heat shields or whatever. Late the other night I started pizza and needed a quick setup so here is my first 7 inch pizza on the stone. Loaded and ready to go on the KK at 530F. Baked.
    4 points
  5. Meanwhile- I've got a 20min APA on, 100% homegrown cascade....
    4 points
  6. Well it is in the garage for right now, as soon as the rental company gets their skid steer back, later today or tomorrow. They are going to come over and move it to the back yard for me, save me the cost of renting it for the day so no unboxing today but I did take a few slats off to inspect before accepting delivery to say Iโ€™m thrilled would be a serious understatement ๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜
    4 points
  7. Greek Night last night. In true traditional style, started off with the Greek salad and some rakia (apple brandy) in the gazebo. Beautiful afternoon for eating outside. Made my own mashup seasoning for the ground sirloin. Onto skewers on the main grate, 325F, cherry wood chunks. I briefly thought about using the vertical skewer, but this was only a 1/2 lb of meat, so it seemed too small a quantity to try it. I liked this so much though that I might try it on the vertical skewer with more meat and use thinly sliced beef instead of coarse ground. Plated with the pit
    4 points
  8. Great cooks all around, folks! Rocking the KKs! Simple wing dinner last night. 3 different dry rubs (no sauce). Direct, main grate, started out at 275F and finished at 350F. Peach wood chunks. Plated with air fried duck fat sprayed fries, side salad, carrot & celery stix with blue cheese dressing and some Peruvian green crack sauce for the fries! Sorry no pic of the can, but a Cigar City Jai Alai (one of my favs!)
    3 points
  9. I'd still do it classical Franklin - equal parts by volume of salt & pepper to let the flavor come through, low & slow with some nice wood chunks (post oak if you have it), wrap in the pink butcher paper after the stall, cook to 203F and make sure to let it rest, still wrapped, a couple of hours at least when done. I'm now partial to doing chuck roasts, as they are about this size or slightly bigger (~4 lbs). Technique works great. I'm looking forward to my next one to try out the Waygu tallow trick in the Mad Scientist BBQ video that I posted.
    3 points
  10. Some chicken thighs with Kamado-San rice. Sent from my iPhone using Tapatalk
    3 points
  11. I typically donโ€™t wrap my briskets, but I believe this would be an exception. Secondly, I believe this is a textbook candidate for dry brining..basically salt it as much as you would under normal circumstances, let it sit uncovered overnight, then season as you care to minus the salt, and cook normally. Sous vide would be another option if you have that capability. Sent from my iPad using Tapatalk
    2 points
  12. I hope that you do realize that the basket is round in a 21" (and in the 23") and you can position the direct/indirect sides anywhere that you want in the "approved configuration" of the splitter and cover?
    2 points
  13. I have no idea either and I agree to do the burnt ends kind of defeats the purpose of this meat.
    2 points
  14. The current offerings are: Sent from my iPhone using Tapatalk
    2 points
  15. With 40L on tap at home, adult beverages are never a problem!
    2 points
  16. I agree with the OP, 1/2 grate for me is best used for indirect. I make it work with my 21โ€ Supreme at least I can configure it for two zone cooking using the 1/2 grate indirectly. I just have to use the basket splitter in a way it was not intended. Sent from my iPhone using Tapatalk
    2 points
  17. Hi All, Thought it was time to introduce myself. I've been reading the forum over recent weeks having come to the decision to order a KK over recent months. The COVID lockdown last year led to the upgrade and reinvigoration of numerous hobbies, and I had set myself the goal of upping the cooking game in 2021. Our 17yr old gas grill is on its last legs, and I had already decided to go for a proper charcoal BBQ to replace it- a mate at work uses a KJ which he raves about, and then further research led me to the KK website and the new obsession. My habit is usually to do things properly
    1 point
  18. I see that the splitter SS covers and the half grate go on opposite sides of the grill. Wouldn't it be better if they were on the same side?? That would create a great way of cooking indirect on the half grate and then just take down your meat for searing to the lower grate without having to take anything out of the grill.
    1 point
  19. Hi. I ordered a Wagyu brisket online without really paying any attention to the weight. It was sold as a 1.6kg piece and is, as you would expect for that weight, skinny and small. Any ideas about how best to cook it? I thought I could treat it like the flat on a larger brisket and turn it into burnt ends but that would seem to be coating the flavour of something that should really taste quite good on its own. Grateful for advice.
    1 point
  20. While I agree with Tony in principle, in this case Forrest's 21" KK basket (and firebox) appear to have a squared-off rear, so it may only fit in one way. On my 23" KK, both my baskets were "generally" round, but I had to persuade the basket I use with the splitter into a bit more perfect roundness with a 4 pound hand sledge so it now fits into the firebox in all directions. YMMV.
    1 point
  21. I called this morning, and the grill has just arrived at the local hub! I was told I would get a call this evening to arrange delivery, not sure if they deliver on Saturday, but at least I know I'll be cooking on it next weekend!
    1 point
  22. Thanks Robert, Tony. Simple seasoning definitely feels like the right way to go, as does wrapping. I won't sous vide but dry brining does sound like a good call. Will look up the video that you refer to Tony. I am starting to imagine a very tasty Wagyu brisket burger in my future and that feels good.
    1 point
  23. That's the ONLY thing that I miss about my old job and all the travelling!
    1 point
  24. Sent from my SM-T835 using Tapatalk
    1 point
  25. You are going to enjoy just playing around with your KK when it arrives. The fun thing is that nothing ever has to stay the same and there is lots to learn and change to suit what you want to do. My preconception, having had a 23 and a 21 originally, was that I had to use the splitter to achieve two zone cooking. Now that I have a 32, and with @BOC's advice, I realise that the fire basket is infinitely "configurable": simply by moving the coals around to just where I want them. There is enough space in the 32's base to create separation without using the splitter if I want that extra flexi
    1 point
  26. Great cook Sent from my SM-T835 using Tapatalk
    1 point
  27. Haha snap! Iโ€™ve got 4 kegs in the kegerator, beers never an issue Sent from my iPhone using Tapatalk
    1 point
  28. Very nice! Congrats! Also a great idea to take some slats off for inspection.. my crate was basically pristine so I just did the old flashlight through the slats inspection but given how good my crate was it was clear there wouldn't be any damage.
    1 point
  29. Thanks @tekobowe went to Smoke Shack https://www.smokeshacksa.com it was featured on Guy Fieri Diners, Dive & Drive In apparently. I had some chopped brisket, brisket grilled cheese and some ribs with sweet tea and fries. Great sauce. Good brisket. One of the perks of my work travels is eating all over, and I love TX BBQ. Got an interesting rub that Iโ€™ll be trying out soon
    1 point
  30. The half grate is built to sit on the left side over the direct heat.. If you are a lefty, you can also use it flipped over on the right. the 1/4" frame would be on top but does not effect cooking.. You can cook indirect over the splitter on the lower grate also..
    1 point
  31. Jose, this newbie was wondering the same. I am hoping that you get feed back from the experienced members.
    1 point
  32. @Basher - still got that receipt for the dry ager? LOL
    1 point
  33. Tri tip yum Sent from my SM-T835 using Tapatalk
    1 point
  34. Two things concern me with this statement Ckreef. Firstly, only 10 grills? I thought you had more than that. Secondly,This last grill will be the last? - Iโ€™ve heard that before..... more than twice. [emoji1781] Sent from my iPhone using Tapatalk
    1 point
  35. 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. . . . . . ...........
    1 point
  36. Thanks for the welcome and the helpful tips thus far. Regarding the brewery questions- I set things up initially in 2008 with these brewing vessels/ stainless bench etc etc, and didn't spend a single dollar on brewing equipment for 13years; so it owes me nothing as of about 5 years ago (based on very conservative estimates, and not counting my time of course!) The upgrade consisted of changing the kettle to electric, adding a RIMS tube, electric control panel for better control of mash temps and repeatability (sourced from Grounded brewing in Tennessee), adding a whirlpool fitting to my k
    1 point
  37. Impressive with the beer making apparatus, neat and clean which only leads me to the thought that the beer must be of a quality brew. After a few cooks on your KK you'll be telling yourself, "Why didn't I come aboard years ago." Although after a quick passing of remorse that regret will fade and you'll be enjoying another fine brew with a superbly cooked meal. The only thing now in the way is a bit of anticipation, it's keeping you waiting....luckily you have a double tap close by to ease the anxieity. Congratulations...calls for a toast
    1 point
  38. Wow, Remi, firstly, congrats on the decision to invest. You are correct in your research and will now be the envy of your mates with their KJ. Donโ€™t embarrass them, the cooking methods are still very similar and you will share recipes and ideas. The KK has far better thermodynamics so what they can do, you can do easier. There are many questions in your post and I may not answer them all. There are several Aussies here- alimac in Perth with Aussie. Iโ€™m in Brisbane and there are several more. The best local charcoal is Gidgee wood charcoal. Sourced from south west Qld and Iโ€™m pretty sure they
    1 point
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