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Showing content with the highest reputation on 11/07/2021 in all areas

  1. Grass fed rib-eye for us, sausages for the kids. Lower grate, pear wood chunks. Another spectacular Sunday...
    7 points
  2. Bacon is sliced, packaged and heading for the freezer.
    5 points
  3. Cured a pork belly for breakfast bacon and today was the day to smoke it. I expect to slice and package it tomorrow. In the bag on the way to the fridge for cooling. I'll put them in the freezer for an hour or 2 tomorrow morning before slicing. Here is Japanese Burger Steak that was done last evening in my Vermicular cast iron frying pan the kitchen. The sauce was a red wine and espresso balsamic vinegar mix.
    2 points
  4. Mine always wait, unless I’m not looking then they grab and run lol
    2 points
  5. Isn’t it technically “Canadian bacon”?
    1 point
  6. KKs are inherently very efficient. I have a 16, 23 and a 32 but not yet a 42. What I have noticed is that the larger the KK, the quicker your fire forms. I am guessing that is because the volume of air through the fire box increases with size of KK. Once I have the fire going I have not noticed any significant difference in use of char between the KKs but I have to admit to not having done any direct comparisons. As @tony b said, I would not base your choice of KK on use of char. You will be surprised by the efficiency and the basket splitters help you turn a big KK into a smaller, focussed cooking machine. Have fun making your decision.
    1 point
  7. Beautiful MacKenzie! Sorry I couldn't be there. They arrested me at the border for carrying a giant bacon slicing knife. Your bacon really does look great!
    1 point
  8. That is right. This article gives some information. I've seen numbers that are less conservative than this, but I didn't find them in a quick search. http://www.foodprotect.org/issues/packets/2012packet/attachments/iii_018__all.pdf
    1 point
  9. @tekobomight be the authority on this one, having owned most sizes of KK, but my gut tells me that while it will take proportionately more fuel to heat soak (given the increased surface area/volume), but once at temp, it probably will take roughly the same amount of fuel to maintain it as other sizes. At that point most of the BTUs from the fuel are going into heating up the food - which is independent of grill size, and directly about the amount and size of protein that you're cooking. Assuming that all KK wall thickness is the same across the portfolio, a larger grill will lose a bit more heat than a smaller one through the walls - again directly due to increaded surface area. However, given how efficient they all are, it might be difficult to determine how much more fuel is needed to maintain temp in the larger sizes. My conclusion - don't base your decision on which size to buy based upon the difference in the amount of charcoal that it will use. Size choices are about personal budget, and the amount of food that you need to cook at a time and how frequently? Dennis can guide you through this decision without ANY concerns about being up sold to spend extra money.
    1 point
  10. Wagyu filet Mignon w/Peruvian salt & black pepper. Seared in cast iron pan over mesquite wood with a tiny bit of Irish butter cooked asparagus on cast iron pan while meat was resting. Dusted with garlic powder, salt and pepper. Wagyu fat juices and butter got it nice and crispy on the outside. Super tasty Yukon gold potatoes roasted in oven with truffle salt, black pepper, garlic powder, oregano & paprika. Finished under broiler last 10 minutes and topped with grated Parmesan cheese 2015 Lechuza Amantes Red Wine from Valle de Guadalupe delivered 6 types of local handmade ice cream. Cookies & Cream, Pumpkin Spice, Banana Pudding, Chocolate w/peanut butter, Strawberry Shortcake, Hershey w/brownie
    1 point
  11. Made some pork belly burnt ends again - this time for a Halloween party. Were a hit! Smoked with cherry wood chunks at 225 for 2.5 hours (rubbed with meatchurch Honey Hog), then sauced with bbq sauce, butter, and honey in a foil pan and covered with foil for an hour on smoker, finished at 275 without the foil for another 30-45 minutes. IMG_8956.MOV
    1 point
  12. If you notice my cooks, i tend to favor simple preparations but decided to complicate things a bit by attempting a variation on a porchetta. I thought my pork loin was too small to attempt a spiraling cut so i just made two slices into the side and filled with onions, yellow sweet peppers, cherry tomatoes, kale, shredded Italian cheese blend, fresh basil, SPG, and sprayed with olive oil. Roasted at 325* F with taters and asparagus underneath and used hickory pellets in the cold smoker. The loin needed a bit more cheese and the asparagus was a bit over-charred but everything was still very tasty! Yeah, i know i could do a more attractive plating but i was hungry!
    1 point
  13. Hello! Been quite busy lately, so didn’t post. But reading and seeing about your great cooks was amazing. For tonite, a couple of Mexican roadside chickens. With some salsa verde made some time ago (kk roaster tomatillos, Serrano peppers, onions, garlic, lime, …). Chicken was cooked at 450F for 45 min. Some pecan chunks in the coal. It was fabulous. Very moist and tasty. As you can see. You can easily fit 2 small birds on the half grid of a 23! Envoyé de mon iPad en utilisant Tapatalk
    1 point
  14. Did smoked “Texas Chili” today for first time - used MeatChurch seasoning and recipe (https://www.meatchurch.com/blogs/recipes/texas-chili) Came out fantastic, I highly recommend! short version - smoked a small Chuck roast yesterday, today chopped it up and mixed with browned ground beef and some breakfast sausage along with diced and crushed tomatoes, onions, garlic, one can of beer, and the chili seasoning in a large cast iron Dutch oven. Left lid off and smoked at 225-250 for 5 hours with hickory and some cherry wood chunks, then put lid on for last two hours. Stirred every hour and added toppings. IMG_8810.MOV IMG_8780.MOV
    1 point
  15. First attempt at pork ribs here tonight, with a final rack of beef ribs that I didn't cook last time. Made my own simple rub for the pork ribs, cooked for 3hrs at 285F, then wrapped and had them off a couple of hours after. Beef ribs went on earlier and cooked 6.5hrs. Both were smoky and delicious. Now I've finally ticked off all of the major KK cooking styles I wanted to try (most of them only once so far): Brisket, pulled pork, beef ribs, pork ribs, spatchcock chicken, roti chicken, roti porchetta, leg of lamb, simple grilled steaks/ sausages, paella, pizza, reverse seared thick cut steaks (tomahawk, fiorentina). Now I get to do them all again...
    1 point
  16. Catching up on some recent cooks. Sunday - chicken thighs with Uncle Dougie's wing marinade - my "go-to." Started out on the main grate at 325F, but then dropped down to the lower grate, skin side down, for the last 15 minutes. Plated with orzo pasta and coleslaw (I mixed some clean Uncle Dougie's into the dressing for the slaw instead of the usual vinegar - it's a "keeper!") Monday night was a bit of a quandry as to what to make? Quickly thawed out some thinly cut beef and made some suya skewers. I did add a bit of Gunpowder to the suya mix. I liked it. Lower grate, 400F. Mesquite chunks. Plated with a nice salt-crusted baked potato and some of the leftover coleslaw. Last night was lamb chops. Main grate, 350F, coffee wood chunks. Rubbed with my "house" lamb seasoning, with a bit of extra rosemary. Plated with roasted spuds and a salad. This is "faux" green crack - Trader Joe's Jalapeno Sauce with fresh chopped cilantro and parsley. Works great in a pinch!
    1 point
  17. No in-progress cooking shots, as it was drizzly rain all afternoon. Ribs were on for 5 hours, wrapped in pink butcher paper after 3 hours with smoked beef tallow slather, and rested in the cooler for 90 minutes. Cook was indirect @ 275F with smoker pot of hickory, mesquite & post oak chunks. Plated with rosemary/thyme mashed potatoes with shitake mushroom gravy. Leftover coleslaw from the other night's cook. Nice Rhone red blend to go with it all.
    1 point
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