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Showing content with the highest reputation on 07/01/2021 in all areas

  1. A little bratwurst action tonight! Sent from my iPhone using Tapatalk
    8 points
  2. A generous friend gifted this beautiful wet aged wagyu rib fillet. I’ve spent the last week 2000kms( 1200 miles) away with 20 friends in The Barossa Valley over indulging in wine and fine food. The company was superb. After fasting all day, I whipped this Thai Beef salad up this evening. As mentioned previously, the secret is in the dressing. Garlic, ginger, chilli, fish sauce, lime, lemon, tamarind. Gin lime n soda to quench the meal. Sent from my iPhone using Tapatalk
    6 points
  3. Well the cooking has begun
    5 points
  4. My daughter had the same reaction when she found out I was meeting @tony b in Santa Rosa. She asked if I ever watch TV?! People wind up missing all the time after a face to face with someone they met on the internet she told me.
    5 points
  5. Ok, so the KK is loaded up with coco char and some peach wood. I’ll be starting the fire at 4:30 tomorrow morning and be putting the piggy in at 8. As there are going to be thunderstorms off and on all day I’m going to cook it flat instead of in the torture chamber. Looking for 300 degrees for 3.5 hours and an hours rest so BBQ Sundae’s should be served between 12:30 and 1. From what I have read here I will stay with skin up until I want to sauce and then flip it back over after saucing the meat side. Wish me luck !!!!!
    5 points
  6. Meant to send this back when I smoked it but since we were hosting Christmas I completely forgot until I was perusing the forum for inspiration for this weekend. It came out perfectly! Sent from my iPhone using Tapatalk
    4 points
  7. LOL! Well your correct about most of the post Forrest. Tiles not so sure. They are all great in MHO.
    4 points
  8. Nice to see another KK in the neighborhood Bill. They left out several key ingredients, I will give them a pass and will keep their identity anonymous and refer to it as an isolated incident, I thank you for the Italian referral it's just up the street so to speak, I didn't know. Basher, In my area a large presence of Portuguese settled here and many restaurants sprung up serving their ethnic version of this dish/appetizer with phenomenal success. I believe if another restaurant wishing to bring their version forward should always be aware of it's reputation. On this occasion I certainly bettered theirs. No doubt, no argument there
    3 points
  9. Ok, that little piggy was absolutely delicious !!! Well worth the expense in my humble opinion, while it isn't something i'd do on a weekly basis it is something i will be doing a couple times a year. Anyways the only issue i had was i did not get the skin crispy. I should have cranked the heat for the last 30 minutes but was busy with a few things in the house. And the BBQ Sundae was made up of a Slice of sourdough, baked beans with bacon, then the pork and a little BBQ sauce and then topped with apple cherry coleslaw. Then serve with pickles, Fritos and some cranberry sauce on the side. And of course ice cream cake, can't have a retirement party without ice cream cake. Thank you to all who have contributed to this thread, it made it really easy to have a successful cook And thanks to Dennis, the temp control on the KK is so easy, I set that thing at 300 and walked away for 2 hours, it never flinched !!!!
    2 points
  10. Now that's friend, and you certainly made great use of the wagyu.
    2 points
  11. @C6Bill, really looking forward to seeing some pix of your cook. Good luck!
    2 points
  12. The rub was salt and pepper. Only. Horseradish Sauce 1 pound horseradish root - peeled, ends trimmed, cut into 1/4-inch dice - like a carrot .75 cup water, or as needed - divided A third of a cup of distilled white vinegar 1.5 teaspoons kosher salt Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container. Stay away from the fumes. It will gas you out. Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Sent from my iPhone using Tapatalk
    2 points
  13. Wishing you luck. I’m sure it will be awesome!
    2 points
  14. We need a front to back splitter for the 21 and 23 with non-round baskets. This setup is kind of ghetto to make it work. Otherwise a 1/2 grate that splits side to side would work fine too. Sent from my iPhone using Tapatalk
    2 points
  15. To average folk explaining evaporation, condensation, convection, conduction, insulation, and air flow isn’t going to stick. What will stick: Just show them the grill and state: “it is the Rolls Royce of Big Green Egg’s”. They’ll remember the shape, the shiny pebbles, and the way the food tastes. If you chose tiles, well you’re on a losing track. Sent from my iPhone using Tapatalk
    2 points
  16. It was an absolute blast having Mrs & Mr @tekobo over. We never stopped laughing - of course helped by the frequent sampling of various vintages of home-brew / cider. And great watching Mrs T cook and sampling some different food / cooking styles - definitely recommended to get together with other KK owners - there is so much in common. We'll be meeting up again soon - we have a gig which would really interest you @tony b - it's at our local brewery (The Cerne Abbas Brewery) - it's in the countryside just outside the village next to the fields where the organic Maris Otter is grown before being floor malted.... Was really hoping to convince Mrs T that an apple scratter and press was an essential extra bit of lateral kit for the KK - we'll see. Did get hooked though by her sending the link for the marbled pork - ending up getting that plus a couple of suckling pigs - your turn now @tekobo.
    2 points
  17. I don't know which I like better the pork or the cake. You are off to a great start.
    1 point
  18. Wish that I had friends like that!
    1 point
  19. @Basher a perfect looking steak. We’ll done, I’ve been thinking about getting some Wagyu for this 4th of July weekend here in the US, might pull the trigger now thanks to you 😀
    1 point
  20. Basher, In a disposable pan: -1-2 beers (Pilsner works good) -1 stick of butter -1 bell pepper any color -1/2 white onion -1 bag of Sauerkraut drained Cook them doggies indirect at 350-400 for 45 minutes-1 hour until internal temp is 170+ Then just throw them direct over the coals for color. Serve on a toasted bun with the cooked pepper, onion, sauerkraut, and some stone ground mustard.
    1 point
  21. Bratwurst poached in beer Forrest? I’m interested. Talk me through that. Sent from my iPhone using Tapatalk
    1 point
  22. She’s a beaut! Sent from my iPhone using Tapatalk
    1 point
  23. Tyrus either the restaurant is serving poorer food, or you are preparing better food and thereby lifting your expectations. Probably both. Sent from my iPhone using Tapatalk
    1 point
  24. The high insulation and the way the air is driven through the charcoal basket leads to: 1. Predictable temps - this is key. I have cooked everything from low n slow, rotisserie chicken, a whole pig, little tofu skewers to souffle in the KK and I can rely on the temperatures holding to within +/-10C of target temp for the whole of the cook (if I don't fiddle unnecessarily with the vents ). 2. Versatility - if you have the 32 you have a great multi-tool. All the grates that come as standard give you a massive range of things that you can cook at different levels and direct or indirect. 3. Ease of lighting/saving fuel - I cook so much more often on my KKs because I can get them up and running fast and because, when I shut off the vents, the charcoal is snuffed out quickly and available for future use. More cooking = more practice = better food. 4. Lots of fun - I have never owned a BGE and I imagine you can have lots of fun cooking on one of those too. I am just glad that I did not waste time and money on the intermediate step of owning a BGE. Have fun!
    1 point
  25. Looking good! Congratulations. The chicken looks amazing.
    1 point
  26. Congratulations, it’s a beauty !!!!!!
    1 point
  27. High-quality insulation reduces airflow which creates better barbecue. Charcoal always burns at the maximum volume for the allowed airflow, if you can burn less fuel to maintain your cooking temperature, you will have less airflow, less evaporation, and Bingo.. more retained moisture in your meat. And that's better barbecue. And commonsense would dictate that less airflow gives the vapor that's released from the charcoal more retention time therefore more opportunity to condense on your food. Condensation of course is how the vapor is transferred to the food. So less airflow not only gives you more retained moisture but more smoke flavor. And that's better barbecue.
    1 point
  28. Actually KK’s have no ceramic in them, and it’s the only truly insulated kamado grill available. The insulation prevents heat loss, so less fuel is required to maintain a given temperature..less fuel, less airflow. Sent from my iPhone using Tapatalk
    1 point
  29. Welcome to the Obsession! Over time, you'll likely want to pick up the missing grates for your KK, as they will add a lot of flexibility to your cooking! Along with some other accessories like the pizza stone and basket splitter.
    1 point
  30. You got the best looking and cooking tiles and color!
    1 point
  31. Looks great! So happy you gave it the love and care it deserves too You are going to love it!
    1 point
  32. DannyG, your KK setup is beautiful and you have so much more fun in store for you.
    1 point
  33. Awesome @DannyG. I agree that you can do a lot with the upper grate sat on the firebox and even your "normal" cooks likes burgers and steaks will benefit. The other grates are good when you want to go low and slow (main grate for me, sometimes with firebox splitter) and hot and fast (upper grate - plain for chicken and with pizza stone for bread and pizza). No rush, you have a world of fun to explore and I expect you will build your KK repertoire over time.
    1 point
  34. This is my second cold smoking attempt since getting the KK a few months ago. Really simple, albeit takes a couple days, and a nice salty fish jerky snack. Cold Smoked Salmon: one NZ king fillet (top) and one wild BC sockeye fillet (bottom). Skin on from local fish market. 1:1 kosher salt and brown sugar mixture + fresh dill cured for 48hrs. Completely cover each filet. Wrapped it in plastic wrap/press-n-seal and put in a sheet pan in the refrigerator. Added a little weight on top with another sheet pan and some condiments. After 2 days, remove from cure and rinse in cold water. Soak in cold water for 30 minutes to pull out some of the salt and then blot dry. Let sit in refrigerator open to air overnight to dry out further and get tacky. Cold-smoke with alderwood pellets. Microwave pellets first to get them hot/dry for best longevity. I just fill the canister and burn it until empty. Typically about 8-10hrs. Could probably do less, but still experimenting. Cut in paper thin diagonal slices with the grain like lox. Open to suggestions! Sent from my iPhone using Tapatalk
    1 point
  35. I had to keep this cook secret because it was for a surprise party for a friend last weekend. I am really pleased about how it turned out. Like @Syzygies, I have a soft spot for the chef Fergus Henderson. Ever since a friend gave me The Book of St John a couple of years ago I have wanted to make Fergus' quail stuffed suckling pig. It was part of a banquet menu that started with a huge and comforting cucumber, butterhead and lovage salad and ended with strawberries in wine. Everyone enjoyed everything but the pig was the star of the show. I picked up the pig from the farmer a few days in advance and had it hanging in my dry ager. I felt rather sorry for it and promised to make its death worthwhile. On the morning of the party I seasoned and browned the quail Then covered them in a 50:50 mix of creme fraiche and dijon mustard. Fergus' way of "seasoning the pig from the inside out". After the trouble that I had with keeping the first piggy that I did sewn shut, I asked the farmer to cut out a bit of the rib cage to make it easier to sew the pig up at the top end. I managed to get 11 quail into the pig. Sewed it up with a specialised butcher's needle and string. Was easy compared to my previous attempt with upholstery gear. Had to do a bit of manhandling to get the piggy's legs going in the right direction. It had been prepared for a hog roast and, apparently here in the UK that sees you having the legs sticking out. The pig was to be cooked in a pool of apple cider, topped up through the day. The ground under my KK is uneven and so I ended up turning the pig around and topping up with a full bottle of wine to keep the liquid from burning too much at one end. It cooked for 4.5 hours at 180C. After resting for about an hour, the piggy was ready to carve and eat. It was spectacular, having my friends cut it open like a wedding cake - sounded a bit different to a cake as the crackling crunched beautifully - and surprising them with the fact that there were hidden treasures within. Well worth the effort. Served with extra grilled quail.
    1 point
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