Leaderboard

With the wife and kids out of town, decided on a boys bbq/ beers/ movies night. Knocked out a 15lb brisket, given that I was at work during the day, with no one else home, I had to do it hot and fast from the morning. Cooked at 350F with post oak chunks for a bit over 6 hours, had powered through to 204F by the time I got home, so I wrapped in butcher paper and foil, and rested in the cooler for 4hrs. Bark ended up quite thick, but the brisket was still plenty juicy, and appreciated by the boys. By far the fastest brisket I’ve done, and you know what- it was still very good.

Well now that whatever cold/flu i had over the holidays is done with I can get back to cooking and eating As always my lady friend loves duck so as soon as i was feeling up to it i made some for her 👍 And cooked up some of the last winter squash from the garden. In my Christmas stocking was a maple bacon spice from Cuisinart that goes really good with the squash. As always I used Yardbird for the duck, I score the fat and season then vac seal and put in the fridge for a day or two before cooking. I flipped one breast over jusr for the pic, they don't need to be flipped when cooking, just keep it fat side down throughout the cook.

"za" would be on my list!

I want that side to side basket splitter !!!!

I have the FB Pro too but haven't used it all that much, no issues so far. But one thing i always do is place my food so that there is no bend in the leads, the weak spot for any probe is where the wire connects to the actual probe so i like them laying flat. I went through way too many probes with a different manufacturer and that was where they always failed.

@jeffshoaf there is a through the glass sensor in the middle of the unit which i guess is infrared and there is also probe sensor that bypasses the pan sensor. how it all works is a mystery me, but it's a very neat machine... here's a video of an omelette being made. you can walk away in the middle of the cook, take a number 2, and come back with a perfect omelette..😄 and never break a sauce with the probe...

The boneless ribeye roast came out great thanks to the info I received from you guys and gals. Super tender and delicious. And some homemade sourdough bread to go with it.

While I tend to agree, I feel the need to point out that lots of folks say similar things when they see the price of our KK's...

Spun chickens al la Troble, green sauce, smashed potatoes, green papaya salad… forgot the plated pic. Happy guests!

Happy New Year from the south of England. The weather here was awful so no KK action for our New Year's party but we did have a good spread of Venetian cicchetti.

Bone in pork chop rubbed with honey mustard and Peruvian salt with aji panca. Reverse seared in the cast iron pan with apple wood roasted rainbow carrots ”smashed” potatoes with truffle salt, garlic powder and rosemary finished in cast iron pan while pork was resting. Topped with shredded cheese

AND, you get to play with a blow torch!! 😄

Wow! That's a beauty. The ribeye I'm doing is for New Year's Day so it'll be a while. I have lots of different paths I can take to get this done. Thanks again everyone. I've been cooking on a KK for about 7 years and I'm always ready to learn a new way.

We did a ~10lb bone in for Christmas Eve this year. Ran it a little bit higher (275) due to later start - indirect up to 130, then pulled and rested for a full hour, then seared 1-2 min a side at 600 on the lower grate. I have done a 16 lb boneless as well - I cut that into a 6 and a 10 so we could have the 10lb on the rarer side and the 6lb more done. There is a ton of flexibility, a couple of things I would note to someone on a first run: 1 - pull it off to rest before “blasting it” at the end. The KK takes long enough to go from 250-450f that its easy to either not get hot enough to get the crust or to drive right by your target temp 2 - a 25 degree difference in cooking temp can change the cook time substantially. You can use this to your advantage if it seems like slow going. But generally unless you are really holding it low (215-225 grate temp) it goes faster. Good luck - hope its goes well

Nice color on the roasts and turkey. I'll cook it to around 110, open up the vents and blast it with heat. Then I'll let it rest and maybe just slice meat instead of slicing steaks. Lots of good idea people. Glad I can count on your guys and gals when I need to!

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

Thanks to everyone!

made some spanish casina (similar to old breed rubia gallega) rib eye yakitori's tonight. after handling and skewering the beef, my hands still smell like raw beef. it's pungent but sweet and has some beautiful streaky marbling.. this is unlike any farmed beef you can buy in the shop. it tastes like a wild cow. almost feral..

A dozen Chook thighs These Parilla grills are so much fun to cook on. Light the fire, crack a beer, store the food up high on the rack for some smoke and gentle warming. When the flames die down, drop the grill down low for searing. The theatre is very relaxing. Sent from my iPhone using Tapatalk

I cooked a brisket over the weekend for a friend of mine home from Guam. He is serving with the USAF there. When he comes home I always try to make something special. It was 0F for the entire cook. Turned out fantastic!

I’ve been rooting for Argentina for going on 20 years now. Wanted to do a big cook for the game tomorrow but since it’s on at 7am that presents a challenge so I decided to do it tonight and eat leftovers tomorrow red & green chimichurri french baguette seedy sourdough baguette brisket rubbed with olive oil, salt, pepper, garlic, oregano, aji Amarillo and aji panca roasted cast iron potatoes with olive oil truffle salt, red onion, rosemary & thyne cast iron dried cheese with olive oil, salt and oregano black beans with red onions, carrots & bacon dark chocolate brownies with French vanilla ice cream and dulce de leche fernet y Coca Cola

Pork tenderloin rubbed with honey mustard, lawrys seasoned salt, brown sugar. Cooked indirect with apple wood and reverse seared in the cast iron pan to finish with the marinade juice and Irish butter….really tasty succotash of edamame, corn, red & yellow peppers, sweet onions, salt, pepper smashed potatoes with truffle salt, garlic powder, black pepper, thyme, rosemary and Parmesan cheese

A typical winter Yankee meal. Tonight it was sirloin strip steak with steamed brussel sprouts dabbed with lemon dill Aioli. I actually bought the Aioli for salmon but it did go with the sprouts. Than aside all that were some beans. The steak was placed into the sous vide for a couple of hours at 121 degrees sprinkled with Maldon sea salt and lightly peppered. Dry leak and parsley on top and fresh garden rosemary and tabs of butter were all added before vac sealing. I set the KK up with a pile of coals to the rear of the basket, this set up is fine for a vareity of cooks unfortunately it was cold outside and getting dark so I skipped the basket splitter. Well, I should have realized this set up isn't for searing, with the basket splitter in the top plate directs the air through the fire and with having an open basket I really couldn't get the heat to rise to the occasion because the air flow was incorrect. Any way, the meat was tasty and tender, it just lacked the char. We did have as starter a potato leek and Italian sausage Vichyssoise but it soon disappeared before captured on film.