Leaderboard

BB 32 completed her journey to NC and finally to my house this morning. The lift gate wasn't very deep so the driver had to place the crate 90 degrees to where it should be facing, and you can see from the one picture that it was tilted at a precarious angle. What you can't see, or only part of is that I was behind the crate pushing on it so the pallet jack could roll off the side of the gate. Got it off the lift safely and wheeled it into the garage for inspection. My first thought was that there is no way this is a 32", it had to be a 42" because it's so big. I've read hundreds of times that nothing can do justice to the beauty and quality of the grill until you see it in person, and that is so true. I kind of just sat there and stared at it and rubbed the tiles without saying a word. Now comes the fun part of getting it from the garage, around the side of the house and onto the patio beneath my deck. Probably going to rent a pallet jack and do the leapfrog with two pieces of plywood, but will need a few strong friends to navigate it down a short but steep hill. I'm guessing that will be a weekend project.

Beef plate ribs cooked hot and fast at 300. Smoked with Almond wood pellets using the KK external smoke unit. The smoker was a boss and ran through the entire cook without tending to it! Beef ribs imho are even better then brisket and these turned out amazingly tender and delicious. I wish I would of taken a pic of the smoke ring it was perfect. Oh and can’t forget the cold Kolsch on a hot Southern Utah day. Cheers KK fans! [emoji482] Sent from my iPhone using Tapatalk

Peaches and pork chops - great combo! Direct cook on the main grate, peach wood chunks (what else?), 325F. Peaches get cut up for the spinach & arugula salad with shallot vinaigrette made with peach balsamic vinegar (again, what else??) Topped off with a nice Viognier. Perfect light summer dinner!

Well spotted. '67

Yep- kids had a lot of fun ripping off all of the plastic and cardboard! Removed the ramp from the top- may try and take the crate off tonight; but the wife is quite small so not sure how much strength will be required to lift it up and over... If it seems to tricky, I may just crowbar one side off and tilt off instead. Lovely to get a good view of those sleek black tiles!

I used the crowbar and took the top and one side off , it really isn’t heavy.

Congrats! Absolutely get those people to help.. it'll really help reduce the stress level by a huge margin! You'll feel amazing once you get it to its final home in the back yard!

Agree Forrest that beef ribs out do brisket, also imho. So rich and full of beef flavor. Great cook!

Good work Remi! I pryed one side of the crate off and tilted it off, the clearance under my pergola wasn’t enough to allow me to lift it up and off, the process is nice and easy. Sent from my iPhone using Tapatalk

Tony, thanks for the fast response! All valid points. I'll take it off until ready for use.

It's here! Although, as always- life is never simple; despite telling them I wouldn't be home between 11am-12pm- they of course came at 11:30am! So I was juggling being at the vet; pouring rain; home-schooling two kids during our current Melbourne lock-down; all while a delivery driver idled outside my driveway with a 600kg crate. Nevertheless- part 1 is a success. A big box in my garage...

@tekobo here is the ceviche recipe that I use. This is real Peruvian de iced however I use aji amarillo as my pepper of choice. I can only get them in jars, but I’m trying to grow fresh aji Marino in the garden. You could use some of that aji amarillo paste I sent you and it would work just fine. Note you can use any fresh fish, they had local trout there I use local halibut at home wgen my wife and I went to Manchu Pichu we stayed at this really nice hotel in the town below Machu Pichu, Agua Calientes. The hotel had a restaurant called Sumac and they offered a complimentary 30 minutes arrival gift/class to show you how to make a proper Pisco Sour and Peruvian ceviche. This little pamphlet/flyer was the leave behind that I still keep to this day 7 years later note later that night we are at their restaurant and I had the best Lomo Saltado (my favorite Peruvian dish) that I’ve ever had in my life. I was asking the waiter so many questions about how the chef made the sauce that the chef invited me and my wife back into the kitchen (had us put hairnets and everything) and he showed me how he made it and I took two videos of his entire process (board isn’t letting me upload) needless to say that stay at that hotel really shaped my culinary life

Got to play with my new toy tonight - Easy Kabob. Just ran across it on YouTube and thought WTF, let's see if it actually works as well as in the videos. Cut to the chase - It Does! The tricks are a bit obvious - keep the meat cold and don't make it too wet/sloppy. Mixed up a 50/50 batch of ground beef (90/10) and ground lamb, with some basic seasonings. Stuffed it into the gadget and ran the skewer through it. Works as advertised. Ignore the blobs at the ends of the skewers, that was just me slapping on the leftover meat onto the ends. The nice even part was made by the Easy Kabob. On the main grate at 325F, direct. No smoking woods. Short cook. Plated with rice pilaf and served on Trader Joe's Naan with homemade tzadiki sauce. Side Greek salad. My favorite hot weather (it's in the upper 80s here - insane for this early!) wine - Vinho Verde.

Beautiful cooks, Troble. Everything looks delicious.

I’m too lazy to use the basket splitter most of the time. I just shove a pile of coals to the corner and use the half grate/lower grate combo for indirect & searing. Works great for me this way

Seeing as I never wanted to spend the cash on those high-end vacuum sealer machines, I have an easy "work around" for that for my FoodSaver. I make the bag a bit longer than needed. Then, I put the food & liquid in the bag; seal it without vacuum; then freeze it. Once frozen, I cut the bag open and then vacuum seal it.