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Day 6 of COVID called for a Porchetta here tonight- around 1.5kg, so all done in an hour or just over at 400f. Sliced and served in milk buns with some Dijon, pickled fennel, salad and pickles. Good times. IMG_4254.MOV

Received my KK on Tuesday of last week and decided to go all out for my first cook. Coming from a BGE there is definitely a learning curve but it is not too bad. Friday I did the burn in process. Saturday, smoked an 18# brisket, 2 pork butts, and a few slabs of ribs. The day of the party I grilled venison backstraps, chicken kabobs and lamb chops. There are a few things to figure out but I will say the decision between the 23 and the 32 is a no brainer. The extra space makes cooking so much more enjoyable. Everyone at the party was very impressed and can’t wait to try what I cook next.

For our second Thanksgiving dinner this year (first was with my sisters with turkey, etc.), I decided to go with a boneless rib roast instead of turkey. Dry rub, refrigerated overnight, smoked at 200°F over cherry and apple wood for 2 hours, then seared (1 - 1 1/2 minutes per side, sear grate) at 475°F. I returned it to the KK main grate for another 20 minutes at 375°F to an internal temperature of 124°F, then foil and towel wrapped and placed in a cooler to rest for 1 1/2 hours (temp rise to 132°F). Served with roasted sweet potatoes, brussels sprouts carbonara, herbed stuffing with turkey gravy, horseradish cream sauce and/or au jus, 2003 Caymus Special Selection cabernet sauvignon and 2009 Schramsberg sparkling wines.

My husband and I managed to lift the KK out of the car between us. Here is the base coming up the apartment building in the lift. And being wheeled through the apartment once we got it on the base. Here is the KK, spring back in and the couple of tiles that came off in the move re-grouted into place. Lovely bundle of asparagus from the market. Lamb chops followed. Feta and lemon zest enhanced the asparagus. Yummy dinner. Welcome to Italy!

I haven't made a meatloaf in ages so ....

Last weekend, some friends came to town for a birthday party and some music. The birthday girl wanted some baby back ribs from one of the local high-end BBQ places. This weekend, I made these. Much better, even if I say so myself.

Komodo Kamado greetings from Enn Tobreluts, BBQ Entertainment Ltd, Estonia! BBQ is a great lifestyle, not just for fun!

At our house, we celebrate Christmas Eve as the main event. And being in Australia, that makes us a fair way before most of your timetables! To make it spectacular, I decided on my first prime rib roast. 3 points. Salt and pepper only. Just under 3hrs at 250F, pulled at rare. Rested 40min. Reverse sear 2min x 5 sides of the roast. Served with horseradish sauce, roast potatoes, salad with candied walnuts and cranberries for the festive spirit. The other main dish was baked salmon with tahini and pomegranate. Aussie oysters and prawns to start. Heaven. Merry Christmas !! Remi

Been trying to find some dino ribs for awhile and came across some USDA Choice ones from Costco. Just used some Meat Church Holy Cow and added a couple post oak chunks to the basket. It was in the low 40s today and noticed a pretty big difference in how much more I needed to open up the vents to keep temp. Wanted to cook them at about 275F but let it stay around 230F so I didn’t have to open things up too much. Maybe took a little longer to cook but they actually finished right on time for dinner (allowing to sit for a while of course). Wow, they were awesome. I get the hype behind Dino ribs now. I thought Choice was plenty juicy with fat. I think any more would have been too much and won’t be seeking a higher rated cut in the future. They were so rich. No shots of them on the grill but I do have the end product. Sent from my iPhone using Tapatalk

Was down to my last vacuum bag of pulled pork, so Sunday was smoking butt day! Indirect (AL foil on lower grate), Guru set at 275F, meat alarm at 203F, smoker pot of hickory, apple and peach chunks. Butt was injected the day before with Butchers BBQ pork butt and Cajun Power garlic sauce. Dry rubbed on cook day with 3 Eyz BBQ Original and Holy Gospel (Meat Church). Pork plated with Mojo sauce, Drunken black beans (tequila, lime, onion, garlic, cilantro, S&P), and Jamaican curry rice.

Pork belly cooked like a brisket. Sweet heat rub, coco char, coffee wood chunks. Cooked until 165° internal, wrapped in butcher paper, finished at 203°. I highly recommend this!! Sent from my iPhone using Tapatalk

Hey all, I hope you are all well. I recently made some sausage with a friends, Italian hot links and Borewors Whilst making the sausage, we thought we’d make a day of it and cooked a large suckling pig, this one was a fairly big one and just barely fit in the 32BB Sent from my iPhone using Tapatalk

Did a pork belly last week, cured it then smoked on the KK Sunday and sliced it Mon. Today was the taste test. The morning of the smoke was perfect. I have 20 of these piles, 7 strips per pile. Taste test. Double espresso coming up.

Hard to believe these are the first pizzas I’ve cooked all year. Two pepperoni & a pepperoni, sweet bell pepper, mushroom & black olive

Meanwhile here, finally took the plunge on my first overnight cooking session. Black Angus brisket, 5.1kg (11 pound). Convinced the wife that an overnight cook was a better option as otherwise would’ve been a hot and fast session all day to get it done, with much smoke. So I decided that a year in to my KK experience, that I knew (enough) what I was doing. Lit the KK at 9:30pm, giving myself a couple of hours to be close enough to 220. Was worried that I’d end up hotter, so leant on the conservative side. Trimmed and rubbed with Meat Church Holy Cow. On at 11:30pm. I was so stressed that I barely slept- kept dreaming of coming to the KK at 3/4am and finding 400f, and things done… obviously got to sleep eventually. Checked at 6am; 200F, stalled at 140F. Cracked the damper a bit; my little boy (who usually wakes the house up) slept in till 8am bless him… 220F; 145F on the brisket. Let it coast through the stall. Wrapped at 12.5hrs/ 170F. Cranked the KK to 300F to help grill some simple snags and burgers for the kids. Pulled brisket off after 19hrs of cooking. 2hr rest. Served with roast potatoes, horseradish cream and spicy salsa. Beyond delicious… not sure if it was the low/slow (previous have been also amazing but hot/fast), or maybe it was the new butcher…either way. Another win for the KK…

Road trip. Very long road trip. We drove 15 hours on Sunday to the South of France and a further 6.5 hours into Italy today and my 16KK came with us: Here is Dan the Man, helping us load her into the back of the car Sitting pretty in the boot My husband had originally planned to attach loads of ties to the KK but instead decided to leave the back seats up and we packed all the rest of our stuff around the KK. Resting now after all that driving. Will post photos in a few days when we have her all set up and ready to go.

This project began by saying to my wife, "wishful thinking" at least four times and then after she secured allies the pressure became too much... I finally relented to build. Began about three weeks ago with a little help from my friends it finally came around to what my wife desired as a permanent structure as opposed to the 10x12 metal frame fabric wrapped Gazebo that had to be taken down and put up every year for the last 6 years. I figure if I live to 100 my time invested in this might be reached to some eqivalent, what the hell, it's just about done minus a few pieces here and there. So it's 16 x14 with 6x6 beams sunken down 3 1/2 feet in the corners, 2x6 rafters, and triple 2x6 beams all pressure treated for a long life and strength. The roof was prime 27mm steel gauge and it all encircled the old brick patio built 6 years back. The structure has possibilities for a great cooking area, it has a ridge cap above to release smoke and vent the pavillion, but alas it's destined for dining...pity. Aside from putting a drill through one my fingers the project went generally very smooth, it was a small drill and production never suffered. No industrial accidents here, I sure hope the food sure taste better under this beast.

grilled some 60-day dry aged ribeyes for lunch. been traveling to china for a while and haven't touched my grill in weeks..

Finally some real spring type weather here in the northeast so i had to make some chicken wings !!!!

Tri tip looking good injected it with some plum Sent from my SM-T835 using Tapatalk

My girlfriend requested pizza for Valentine’s Day, a perfect excuse to fire up my new KK! I’ve made plenty of good pizza we a baking steel in my oven, and I’ve seen the recommendations to use a steel at around 450 in the KK. But like driving a new sports car I felt the itch to pedal down and see how she fares. Preheated between 600 and 650 for an hour or so. First dough broke so it became a calzone. Second went as intended. Both turned out light years better than any of my previous gas oven pies.

Ooooh. Yummy looking cooks all round. Making me salivate! Your daughters look so proud @Troble. It is great to have this time with them and even better that they are learning to handle dough so early in their lives. I keep thinking that I should get into the habit of just making and playing with dough every week, just to start to get the feel and confidence that real bakers have. Football cook this weekend owed a lot to the forum. Small stack of chicken shawarma and a couple of octopus legs, both marinaded in @Troble's al pastor marinade. Chicken drumsticks using rack from the KK shopping channel with Yardbird Rub as recommended by, I think, @C6Bill or @tony b. Smoked with pecan wood chips in @Syzygies smoke pot. Delicious and kept me going through the whole weekend of games. Fly Eagles Fly!

After 3 weeks of rain decided to make some pizza with my girls this weekend. This time we stuck to the usual NY style pizza crust. They helped me make the dough Friday and then make the pies and toppings today Brushed the crust with olive oil and sprinkled sea salt and garnish powder on the cultist. Turned out great Two pepperoni & sausage pizzas and one with bell peppers, black olives and pepperoni

Hey y’all, Happy New Year! Smoked a dry aged Wagyu prime rib on the 32” rotisserie. Dry brined it for 24 hours, smoked over apple. Served with potatoes dauphinois, mustard slaw, and jus made from the drippings.

Wet brined smoked turkey with salt, lemon, thyme, black peppercorns, garlic powder, butter started at 200 for an hour, then 250 for an hour and then rest of time at 290 honeybaked bone in ham creamed spinach mashed potatoes sweet potato mash stuffing roasted green beans gravy fruit cake & chocolate cake from Porto’s (LA)

Happy Thanksgiving everyone. I did a 21 lb Turkey on the 23, putting it on at 200 and let it rise slowly to about 300 for 2hrs, then finished at around 340 just over 3hrs. Surrounding the turkey were a few Texas twinkies wrapped in bacon as appitizers.

Taking advantage of the never ending summer here in the PNW before rain moves in this weekend. All about pork. A no wrap pork butt for the first time. I was interested in seeing how good the moisture retention was without wrapping. Overall it tasted excellent. Bark a bit tough if you get a big piece of it but not something I mind. Also tried some pork belly for the first time. Made burnt ends out of it. While the flavor is very good, they weren’t quit melt in your mouth. I just smoked open the whole time and then carmelized at the end. I missed the step where I was supposed to place in a tray and cover with a stick and a half of butter and brown sugar. Still good though just a little tougher. Sent from my iPhone using Tapatalk

Decided to have a little birthday feast today I forgot to take a pic of the marinated 3 bean salad but between the tomato salad au gratin potatoes and 4 and a half pounds of steak there was hardly room for the ice cream cake !!! I've been using the top grate upside down right on the firebox and have been really happy with the searing 👍

hello #fatbetty

Approximately 6 weeks after it’s arrival (we were away for almost a month just after delivery) I finally got a forklift guy to move the crate to my back porch (yard is gravel and slightly slanted. No other way to do it. Uncrated yesterday finishing just before a monsoon downpour started. We had hoped that the blue would match the pizza oven and it does! Better pictures later if the monsoon clouds go away but wanted to get this picture of the brothers from another mother posted. What everyone says is true, they are more beautiful in person and this thing is incredibly well built! Will get side tables on and get it fired up soon!

Sent Doug from the Naked whiz some of this latest container's coco char to test and I'm thrilled that it was the all time best in two categories.. "The amount of powder/dust/granules in the bottom of the bag was stunningly small, a mere 2 grams for the smaller USPS box and 18 grams for the larger box sent by UPS. (A new world record in both cases.)" "the volume of ash produced was the lowest we have ever tested, lump or coconut!" http://www.nakedwhiz.com/lumpdatabase/lumpbag152.htm

Pizza and wings 650 on the stone this tasted very ny style pizza. nice pool of cheese grease in the middle. nearly died cooking this on the rooftop its so friggin hot…

Comfort food was required today. Did pork meatballs and made some spaghetti pasta to go with them.

Picked up a Sirloin Cap at Costco last weekend for a pichana cook. I did not know they were sold 2 per pack. Nice surprise. So, the pichana cook was delicious but didnt actually happen since I have no pics to share. I did take pics of the other cap i cooked on Wednesday. It went indirect at 230 to 250 to an IT of 112, rested it while my 23 came up to approx. 450 - 500 dome temp. back in for a sear, fat cap down for less than a minute to get a little color, 3 to 3.5 minutes on the other side. Beautifully rare and delicious The rest of the meal is just another fantasy, no other pics... except for the sandwich i had yesterday evening Kook on fellow KK'ers

Sunday Pizza Night! and first time using my stone and doing 'za on the kk the pizza looks a bit comically small but it was around 10" - it just shows the awesome size of the 32BB, and its a 14" peel. 600F in the dome, and ~3 hrs heat-up/soak

My wife asked, What do you want for supper, chicken wings? Nope, I want beef, check the freezer. Well, 10 minutes or so later she comes back with a frozen 3 rib choice rib eye from 12/20 and a recent one from 4/22, it was obvious kind of where to go. So the old piece set out on coolish day in the sun but never thawed completely in the 5 or 6 hours . I cooked it on the Santa Maria, although it could have been done on the KK as well but this had to be a visual cook being partially frozen. Who say's you can't cook a frozen steak and have it come out the way you want. Montreal on one side and a Santa Maria dressing on the other, just right.

My first attempt at tandoori chicken and naan on my new KK32. Naan recipe: https://www.recipetineats.com/naan-recipe/#wprm-recipe-container-58510 Heated pizza stone & dome to 550°F, cooked for 1 minute per side. Chicken recipe: https://www.thedeliciouscrescent.com/persian-grilled-chicken-kabobs/ Dome @ 550°F, cooked chicken for ~15min (turn 90° half way through the cook)

Easter cooks. Lamb in salt ash crust for for Easter Sunday and Chicken on rotisserie for Easter Monday. Outdoor cooking, always fun.

Easter Prime Rib! coated in Dijon and rosemary After 3 hours at 250F until 119F internal Rested for 45 mins and seared at 500F Potato for scale

A very good friend of mine died last September, very tragically, on my birthday none the less. He was a big marvel and Avengers fan and we had a long conversation about the Avengers campus at California Adventures and the shawarma cart & Infinity Stone hand /drink holder they sold there. Since he didn’t have kids I promised to bring him home the shirt and drink holder. Unfortunately he didn’t make it to accept it but I went to Disneyland l/CA Adventures with my family last week and I bought the shirt & cup holder as promised. Made the chicken shawarma meal tonight that he would’ve been here for. Some meals mean more than others and tonight was a special one…..

Some beef ribs for the Labour Day long weekend

Chicken yesterday so steak today, reverse seared. Cooked at 245 until at IT of 112, it carried over to 122. Then seared 😁 I too was too busy eating to take a plated pic lol @tekobo

Self indulgent cook for one. My husband is not so keen on heavily aged meat and I like my meat rarer than him so him being away for work was a great opportunity. Dry brining in the fridge Cooked indirect on the 23, with some parsnip poutine and whole beetroot in foil in the foreground. Anticipation Happiness. I finished the poutine under the grill in the house with pecorino and soft gorgonzola. All my favourite things. And the meat cooked just right for me.

In the beginning there was lamb, and oh what a lovely lamb it was. Marinated in Balsamic just overnight with fresh rosemary and sage. Staked on the skewer and spun for 2 1/2 hours over an open fire and basted with a special sauce of Allegro, Japanese BBq sauce and apple cider vinegar. The sides as plated were Swiss Chard in a marinera and cheese, fresh garden cukes and cherry tomatoes, chopped kale in a vinaigrette with sweet dried cranberry, sliced almonds and walnuts, and of course a baked potato with butter, sour cream and chive accompanied by a good Polish beer. Also pictured is a herb garden established this year, crowded with herbs, too many. Next year I'll space them differently or build a bigger box.

Last week I did nt have my usual yeast or flour and I had a hard time getting the KK up to high temp due to excess ash in the bottom. so This week I picked up my usual flour and yeast and I cleaned out the charcoal ash and I turned out some magnificent crust if I do say so myself

Today was tomahawk day, the pics don't look all that good but the steak was. I went about 5 degrees over temp as we went for a walk and it cooked a little quicker than expected. Oh well, it was still in the medium rare range so it's all good

Snake River Farms Wagyu Brisket. Rubbed with soy sauce, Worcester, salt & pepper homemade cornbread man n cheese sweet corn on the cobb ribs two ways. Honey mustard, salt & pepper, aji Amarillo, aji panca & bbq sauce honey mustard, dizzy dust, bbq sauce

I smoked 10 pounds of bacon on the KK recently but last night I smokes a few slices in the WFO. I'm looking forward to breakfast, truth be told I look forward to breakfast everyday.

Pork Baby Back Ribs on the KK today. Flip side Plated. These ribs were very moist, I don't think they could have been any more moist and still cooked.