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American Wagyu brisket from Costco, coffee wood smoke, coffee cardamom rub. This was a good one. Sent from my iPad using Tapatalk

The ribs: Spares smoked in the Meathead method The slaw: From a local deli The cornbread: Made with locally stone milled bloody butcher cornmeal The wine: From a local wine incubator — a red blend of Tannat on Vinepair’s top 30 red blends list. The dog (not shown): salivating

First I want to wish everyone a Happy Easter !! I hope and pray all is well . Enjoy the day with your loved ones. Also today was my first cook using the KK cradle. I prepared 2 chickens both were about 4.5 lbs. I seasoned one with Kosmos spg and added oregano the other with shake that which is S&P& Butter from the flat top king and added oregano. Placed 1 Meater pro probe in each breast and set temp to 158. Filled basket with leftover Fogo Black,Rockwood and Jealous devil XL lump. Lit the lump set Bottom vent left side 1/2 open and set right side with large whole open and damper open 1 1/2 turns. It took 15 minutes to reach 325 so I shut left side vent completely and set right side vent to 2nd large whole and closed top damper to 1/2 turn. Put cradle in!! Was sunny and 66 degrees when I started. About 1 hour in temp dropped to 50 degrees wind kicked up and the rain came. No rain was in the forecast nice surprise. Cooking temp was 350 degrees and held rock steady. The bird on the left finished 15 minutes before the one on the right as the left side was red hot and the right side was lagging behind. Total cook time was 1hr 20 minutes. But using the cradle and its unique design made it so easy to stop the motor loosen the arms pull the chicken and slide the other to the left Side!! If I was using a spit I would have had to shut it down remove the entire spit and then put it back. I need to learn how to get an even burn across the entire basket any tips would be much appreciated. The main reason why I used the cradle today was I am Greek and we celebrate Easter next Sunday on the 12th. So I intend to do a Lamb and wanted to get some idea as to how this works. The birds were juicy, tender and crispy skin. I did open the bottom vent all the way on the left and right to see how the KK would respond when calling for a higher temps so with 6 minutes left on the one bird. And to see if Could get the skin even more crispy the KK responded and before I knew it the temp was 450. Unbelievable!! Here are some pictures!! I forgot to mention I used the 6'' cradle!! George

Got a short break in the weather last night. Threw a steak on with some asparagus. Plated with a 2x baked spuds, shrooms and a salad. Everyday Cab.

Hello KK Family!! I celebrated Greek Easter this past Sunday and would like to share my cook. It started with me dying our traditional Red Easter eggs. I learned that to get that deep red color you must use brown eggs! As you will see they came out great!! I also made my homemade spinach pie as well as Stewed greek style fresh string beans seasoned with spg, oninons ,quartered whole tomatoes, fresh dill ,garlic and cinnamon using single origin olive oil. I also roasted small red & white potatoes seasoned with SPG,Greek Oregano Olive oil. And finally a 6.41 lb boneless leg of Australian lamb seasoned with slices of fresh garlic placed inside the entire lamb with SPG, Greek oregano cooked on my KK using the Spit Rotisserie . I Used 3/4 basket filled heavy with XL jealous devil lump. Cooking temp was 350-400 degrees took only 2 hours for the cook. I also made my Greek sweet Easter Bread called Tsoureki, Hope you all will enjoy the pictures!! For appetizers in keeping with family tradition going back years and in honor of my late Mother's Hungarian heritage I still cut up some Hungarian Kielbasa along with greek Kayseri & Kefalograviera Cheese as appetizers with the spinach pie & eggs!! For Dessert my homemade Greek Baklava11 Thank you George IMG_4446.MOV IMG_4443.MOV IMG_4422.MOV IMG_4421.MOV IMG_4419.MOV

Love cooking chicken on this thing! Sent from my iPad using Tapatalk

I needed some quick meals to stuff in the freezer and pork loin is great for that. I take the whole loin and cut it into 4 2.5 lb sections and cook it low and slow (250) until I get to about 145 internal. It will carry over a little. Then i slice it up and vac seal it. I like to cut it up and add it to salads

Dinner tonight-Cooked up a delicious duck on the KK and served it with a port orange reduction sauce. Accompanied the duck with grilled artichokes with charred lemon aioli, hasselback potatoes and asparagus. Happy Easter everyone! Sent from my iPad using Tapatalk

Today I grilled a tri tip from a local grass fed farm. I dusted it with a beef rub and marinated it for a couple of hours in W Sauce, then reverse seared it to 115°. I let it rest for 15 minutes until I got the grill up to 600 and seared it for a couple of minutes on each side to pure perfection. [emoji2962] Sent from my iPad using Tapatalk

Hi George belayed it Easter. I see you went all out. The stars of the feast the lamb and tsoureki look amazing. we are lucky here to be able to do a whole lamb which turned out delicious as well.

Was just discussing this with someone and thought it might be a good idea to get it out there again..

Just the other day I was finishing up on a country ribs cook and my KK latch ended up coming off in my hand. To say the least I was surprised and my pork was still a ways out from finishing. Obviously without a latch the lid springs back up, so I had to come up with something nearby to hold the cover down in order to finish my cook. This was it and a day later an improved model was developed in the lab, needless to say I called Dennis and another is in the mail. Just keep in mind all our latches aren't created equal, Dennis stated they increase in size the larger the KK. So as to why it broke. Well, if you ever closed your KK and didn't have the latch pulled out from the bottom catch you might on an isolated occasion suddenly find your lid stops abruptly slamming the latch against the catch. There is a preventative measure Dennis built in though, a roller bearing on a small shaft, but even so on occasion it will hit just right and fail. It happens very seldom, but on occasion that disturbance would occur and the resulting accumulation of these incidents add up to popping the weld on the attached plate. Now I'm not a math major but the applied science here dictates that when a moving object suddenly stops against another object, it's kinetic energy is instantly converted into other forms, as potential deformatiom being one or damage more precisely. It's cumulative effect causes the failure way down the road...it may never happen to you, but if it does all is not lost. So keep in mind these innovative alternatives if and when it does to finish your cook.

Tony b-that would appear to be true. I pulled it at 170 and it’s still moist and delicious. Sent from my iPhone using Tapatalk

Happy Bunny, everyone! 🐰

Not deterred by the pending snow, fired up the KK to do some jerk chicken on pimento wood, of course! And because it was the Ides of March, plated with a Caesar salad to go with the pineapple salsa. Glad that I got this cook in, because this is what I woke up to this morning.

@SteveL - it's probably what the KK does best. Almost impossible to overdo it. We actually had a member back in the day do an experiment to see if you could actually dry out a chicken on the KK. NOPE! He gave up after several trials.

C6Bill, Lovely idea👍👍

Yummy!! Sent from my iPhone using Tapatalk

Did fennel grilled branzino flambéed with Pernod tonight on the KK and it turned out awesome! Tried to post a video of the flambé , but it won’t let me. Sent from my iPad using Tapatalk

Did fennel grilled branzino flambéed with Pernod tonight on the KK and it turned out awesome! Tried to post a video of the flambé , but it won’t let me. Sent from my iPad using Tapatalk

I suggest you explore using a Baking Steel for your Neapolitan pizzas.. you will get the leoparding on your crust at half the grill temp.. the steel will transfer to your dough the same temp as a porous baking stone at 800-900f and much more safely.. https://modernistcuisine.com/shop/baking-steel/