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Ive got this shiny new toy, and I need some fresh inspiration to get it dirty. Is it okay if I hang out in this playground for a while?

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.

it had some issues (since corrected in manufacturing) and needed to be replaced. My old kk was a very early model. There’s been lots of evolution in the manufacture since it was made.

Welcome back to the real world. Now get some dead animals on that thing!

In case you think I'm not eating, think again, I've just been slack on posting. Double pattie cheeseburger. Made the rolls the day before.

Not a bad testing setup and reviews. Can't complain about their results - Jealous Devil is my current "go to!" My only issues with their results are that they seemed to be OK with Cowboy, which most of us think is total crap charcoal, and they apparently don't know that BGE charcoal is actually Royal Oak (but to cut them some slack, Naked Whiz did a re-review of BGE a couple of years ago and said that they no longer say it's made by RO on the bags, but it most likely still is.) The Best Lump Charcoal, According to Our Extensive, Very Smoky Tests (msn.com)

Thanks for posting this Tony, I had no idea Tractor Supply carried Jealous Devil. I just ordered a couple of bags to give it a try. That along with the 10 assorted bags of other brands I bought yesterday I should be set for awhile lol

I’m guessing that is the only KK anyone would ever take on a road trip lol Looking forward to seeing what you cook up 😁

That’s a beauty !!!!!! Welcome back 😁

I’ve been rather impressed with JD as well. The local tractor supply put the remainder of their stock on sale several months ago (nobody told them WINTER is grilling season here in FL) and I bought a few hundred pounds. Still have about half of it because I have a fire in my fire pit almost every night through the winter and just harvest big chunks of charcoal from the fire to refill the grills. Toss some nice chunks in the grills, close them up and let them snuff. Free oak charcoal. … and yes - cowboy is the one of the worst charcoals I’ve used over the last 20-some years.

I always cook veal more done than I would a beef steak. I like that just blush in the center.

all of these look amazing and fun! thanks for sharing!

Ok, nevermind, these are available on Amazon for $50 with free shipping for Prime members now so no need to do this pallet share: https://www.amazon.com/Coconut-Shell-Charcoal-Komodo-Kamado/dp/B00T3LTLEI

Goaded on by recent steak cooks on here, @C6Bill you know who you are, I got out this thick veal steak to see what it would be like, cooked from frozen. Partway through the cook I realised that @Syzygies was probably right and that, in order to get the close to edge to edge very rare steak that I would like, I really should have defrosted it and gone with the sous vide pre-cook and then hot and fast sear. All that became irrelevant though when I forgot to get the steak out of the KK soon enough. It was already at 40C when I took it off the grill. After a bit of resting it was much more cooked than I would have wanted it but…it was very juicy and delicious. In fact it was cooked perfectly for my husband, who was away on business. I ate it all by myself and thoroughly enjoyed my gluttony. I will try for the perfect steak again soon but this was a good substitute. I’ll aim to take some prettier pictures next time too! .

I’ve been doing simple stuff lately, wings and steaks so decided to get back to a nice low and slow cook for the holiday weekend. I took a slab of SRF Black grade plate ribs out of the freezer. Started slow at 235 as we wanted to take a nice long walk on this beautiful spring morning. later in the cook I went to 250. Seven hours naked and two hours wrapped in paper. I really could have left them in an hour longer but IT was 200 and they probed like butter so I pulled them off. Rub was Holy Cow, it’s all I use on beef. So moist and tender, but so rich, can only eat so much. But I added broccoli to the plate so it was a nice healthy dish 😁

That was the break in. Did a few chicken drums

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

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

@ Tekobo, my taste buds are kicking up a storm looking at those pixs. @ Alimac, lovely job on those sausages and the pig.

I bought a whole ex-dairy nanny goat and it arrived beautifully cut and just as I had asked. Most of it is in the freezer but I had a load of cubed shoulder (bone-in) and cubed leg to turn into curries. Had fun yesterday cooking four separate recipes. First I started by browning the meat for my Nigerian goat stew in the KK. Came out very well and with much less mess than browning in a pan in the kitchen. I missed a trick though. I should have put a touch of smoke on the meat at the same time to create the "authentic", cooked over wood smell from party food back home. I bought the Grill Rescue grate cleaner a while ago, as recommended by the KK shopping channel. I have not been hugely impressed in the past but it did work well for cleaning off the grates before the next stage of cooking. This is the Nigerian tomato and scotch bonnet based stew, cooked in a tall pot in the IDK. All the big bones are the stock bones that I left in to add flavour. Fished them out before packing into freezer containers. And three tasty dishes, cooked over 2-3 hours in the KK. Top left in the blue cast iron Le Creuset is the sauce for a goat biryani, to be layered in with rice and crispy brown fried onions. Bottom left in the green cast iron Le Creuset is an Indian goat curry with spinach added at the very end. To the right in the La Chamba pot is a deeply flavoursome West Indian goat curry. I normally avoid putting my Le Creuset stuff in the KK for fear of getting the exteriors blackened but using the KK as a large oven with a steady heat but no flames meant no blackening to worry about. And yes - all four dishes are super tasty. Most packed away in the freezer now, waiting to dispense joy at a moment's notice!

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

I did two batches of Wings and Tater Tots for dinner and some first of the season spinach.

A split turkey and a link of 7.5Lbs of Voodoo sausage I made yesterday. Turkey had a generous sprinkling of Rufus Teauge Chik'n rub (all you need for poultry) and the sausage had a little kick but nothing to linger. Plated up for Sunday dinner and a spot on the couch.

Friday night and the NFL Draft is in Kansas City. Time for Shrimp Tacos with Chipotle Aioli.