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Wanted a dinner that would have leftovers for tonight and here it is, pork tenderloin and potatoe scallop. Plated. I am afraid I overcooked it but still tasty.

Cooked a wagu beef brisket ended up being hot and fast as the komodo shot to 290 and didn't want to cool down so I just went with it, 165 after 4 hrs wrapped in pink paper and like jello after 2 two more hours, let it rest for 6 hrs and cut to see how it looked, very moist, just a little shy on the seasoning but was a good cook

I agree with others here that the KK won't react like an indoor oven and would likely result in overcooking the roast. I have excellent and consistent results with smoking prime rib in the KK at 200°F until its internal temp is 110° -112°F, pull it, then let the KK run up to 500°F or so and sear all sides (on the sear grate in low position) for about 1 - 1 1/2 (max) minutes each side. The result should be prime rib with an internal temp about 122° - 124°F before resting.

I've not posted for a while .no offence to anyone just been doing my own thing. Have looked at all the great cooks .and its great to see Bruce post a bit more. Some of you know I got a motorcycle . I hit a roo a couple of weeks ago. So glad my helmet stayed strong. .got a few grazes but nothing major. .I'm over crayfish this year got some Western Australian Marron .for Chrissie lunch so sweet and tender .I hope you all have a great time. Sent from my SM-T835 using Tapatalk

Pouchie, I'll send you some C o l d and W i n d.

All you Brits out there have pretty good access to lamb. Try lamb marinated for a night or two in balsamic vinegar. The acid in the vinegar renders the fat into a lighter caramelised very tasty cook. Add the garlic, rosemary, mint if you like these aromatics. Sent from my iPhone using Tapatalk

Well i put it on at 2 PM today so hopefully it will be done early tomorrow morning and i can rest it in the cooler for a few hours before turning it into BBQ Sundae's

So when we see pics of that roo roasting on the KK?

I’m going to my moms house tonight and mother in laws tomorrow so no cooking for me, but I got a couple cooks planned for next week and my Dads 70th birthday/retirement (Rotisserie prime rib) merry Christmas to everyone

@Boom Boom I agree with @jeffshoaf the KK holds heat too we’ll. It’s not like an oven that cools down when you turn it off. I would not do that. Just cook it on the top grate or better yet put it on the rotisserie

I'm pretty sure it won't work if you heat soak the kk before loading the meat and probably won't work if you put the meat on as soon as it hits 500° - the kk's just hold heat too well. 500° is also awfully close to the Meater's maximum ambient temperature rating of 527°.

Glad to see you weren't hurt too bad. I like that crawfish/lobster hybrid.

I wouldn't mind some cold weather for Christmas. It's just not right putting on suntan lotion on Christmas Day.

me too @MacKenzie if you overcooked it it's still moist - you can tell by the pics. Nothing wrong with that. Beautiful smoke ring and lovely looking plate there with the veggies.

I’d happily eat that plate @MacKenzie

Many thanks all for the kind complements. Using the KK is way more engaging for sure! Not just the food, but the cooking process itself.

Troble that is one of my favourite meals, and you have paired other dishes with this beautifully. I hope you enjoyed…….. I am very envious. My freezer is building with lamb and venison for my return to the KK hopefully in Jan/ Feb. How good is the balsamic with lamb?( I learned this pairing here from Syzygies) Sent from my iPhone using Tapatalk

Don’t sell yourself short, your results look expert level to me 👍

Bone in leg of lamb on the rotisserie with some mesquite wood & cous cous. lamb was marinated for two days in garlic, balsamic, mint, rosemary, cumin, salt and a bunch of fresh squeezed Meyer lemon juice cous cous was with olive oil, garlic and more fresh squeezed lemon juice homemade chunky Tadziki with a bunch more lemon juice/zest basted the leg every 15 minutes with leftover marinade

Meanwhile back at the ranch I had a quick supper. It was a grilled cheese sandwich but the cheese was smoked last fall and it pushed this sandwich over the top. The bread was homemade using white and freshly ground whole wheat and rye flours.

For years with my BGE I have been cooking pork butts to send up to my brothers-in-law who live in NYC where they say the BBQ choices are few and far between and when found are expensive, etc. Plus of course they live in situations where they can't cook their own. With my large BGE I could do 2 pork butts at once and I would do 2 or 3 cooks before christmas each year in order to send them off with a mess of good BBQ vaccum sealed and frozen to keep for weeks/months. This would take quite some time because of having to do those 2 or 3 cooks. One reason why I switched to the KK 42SBB is because it can fit so much food on the main grate. I cooked 5 pork butts at once for the christmas haul. Much more efficient to do it all at once and the product was amazing. Jansal Valley coffee and chili pepper rub Coffeechar (that came with my KK) Coffee smoking wood mini-splits (that came with my KK) First attempt with my new Thermoworks Billows (thanks to @BigO for the suggestions on how to set that up optimally with the $2.99 addition of the damper). I have never used ANY controller before but this thing really rocked. Kept my 42SBB within 2 degrees of 225 for 16 hours. I trusted the KK and the billows. From when I put the pork butts in to when the meat probe registered 195, I didn't open the KK. The results were fantastic. The pork just melted. I couldn't believe it. My first words included some elated profanity. I had to use gloved hands to lift these off the grates. They were just deconstructing. The fifth picture in this post is what they looked like after taking them off. I didn't try to break them up like that - that's what happened to them when lifting them off the grates. Truly the KK is amazing, and the 42SBB was the ideal size for me. 5-6 pork butts on the main grates is perfect for these big cooks I do to send pork up north for my family (and doing one awesome cook instead of several saves me time) - one big bagging and vac-sealing operation, and done. I am looking forward to bringing some fresh pork for a church BBQ sometime. I'm also looking forward to doing tacos al pastor for a big neighborhood party and have 4 or 5 vertical spits going. With the 42 you can do anything. I couldn't be more impressed with this grill. It performs so well. I've done probably 100-120 pork butts in my big green egg over the past 12-14 years. I have gotten a result this good maybe 1% of the time. And this was my first time with pork butt on the KK. Actually that's not true it's my 2nd time. It's my first cook doing "only" pork butt the entire time and leaving the lid closed the entire cook. That's not to say my BGE results were bad. I love what I used to do. But what happened to day was INCREDIBLE. And I feel I could easily replicate it tomorrow. AMAZING. If you are thinking about buying a KK, have already ordered one, etc - you're in for a treat. If you are looking at different sizes and you think the 42 is too big - it's not. It might be a little large for your wallet, but I'm not finding it too big for what I like to do. For grilling I appreciate the extra room. For smoking, sure it could be big if you want one pork butt or one brisket. But there's still no better tool for the job. One question I have is that with the Thermoworks billows, I heeded the suggestion of opening the top vent of the KK very conservatively. What I noticed is smoke coming out the edges of all of the rectangular openings -- the bottom vent plate, the port for the gas starter. Not sure what the other side is for. But anyway I did notice some air leakage there - it's not a big deal at all. In fact I thought to myself that the positive pressure would make some really amazing results - smoke ring, deep smoke flavor, etc. And I wasn't wrong. This cook went perfectly, but I was just wondering - if I wanted to be a perfectionist and seal the edges of all the rectangular metal plates on the bottom of my grill, would I use flue tape or is there some other more elegant method to seal around these rectangle steel plate openings? What do other people do (if anything?) - or - just leave well enough alone?

Tekobo decided to visit the elderly in an old folks home near her house. She figured they could use some good cheer for the Christmas season. She enters the room of the first granny and starts talking to her then notices a bowl of peanuts on the nightstand. Tekobo: Granny, I hate to ask you, but would you mind if I snacked on a few peanuts? Granny: Oh no problem miss. You’re so nice you go ahead and have all you want. So when Tekobo was ready to leave granny’s room she noticed that she ate all the peanuts. Tekobo: I’m so sorry! I ate every one of your peanuts. But don’t you worry, I’ll come back tomorrow with a whole bag of them for you. Granny: Oh don’t bother sweety. I can’t chew those things with my teeth anyway. I just suck the chocolate off of them.

18 hour smoked Wagyu Brusket with smoked potatoes (rosemary, thyme, olive oil, truffle salt & a dash of paprika)

After 15 hours I pulled the brisket and wrapped it in butcher paper. Had some challenges cooking it as yesterday I did pizza for lunch at 500 at around noon, then did chicken schwarma at 5pm at 350 which took about 3 hours. Shut the KK down at 8pm but it took awhile to get the temp down. finally at 9pm (KK still at 350) I pulled out my double bottom drip pan and the top grate to let them cool at 10pm I put foil on the double bottom drip pan and put that and the top grate back in. KK temp was now 250, so I put the brisket on and opened the vents& damper to my normal 225 position woke up at 2:30 when and checked on brisket, KK was around 205, added coco char and relit some pieces, added mesquite wood, got it up to 240 by 3am then we got a random thunderstorm with big rain droplets. That lasted about an hour. Finally got it stabilized at 250 around 4:30am. Had at 250 from 4:30am to 1:30pm, spraying with apple juice every 30 minutes. Internal temp is 175 and just wrapped in butcher paper

I usually rub briskets and butts with CYM (classic yellow mustard) to make my "paste." Works well. I usually don't wear gloves for it though. @tekobo off to a great start! If not too late, put some of that cut fat into a pan to collect the rendering and let it absorb smoke. Baste it onto the brisket just before you wrap it in the pink butcher paper. I'm liking this new twist on the standard Franklin brisket.