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Like riding a bike….miss you all happy 4th!

It has been ages since I've posted a KK cook so here goes. Arthritis is taking it's toll on me making it hard to do lots of things but I just had to do a chicken cook on the KK because we all know the KK does the best job on chicken. It didn't disappoint. I loved the flavour of the chicken.

18 lb brisket at 9 hours in, i'm happy with the bark so time to wrap. I'm thinking 4 hours wrapped and I'll be placing it in the cooler for a nice 5 hour nap before serving From start to finish it should be 13 hours at 235 degrees.

Beef tenderloin with black truffle and Maldon, a kale bacon and veggie mix, spinach, mashed and broccoli. Seared down below and dressed in Butter with rosemary and thyme top shelf. Rose to temp up top, half basket. Sliced a little early for the guests but everyones piece came around to be as the plated piece, side to side red.

Happy 4th! Rack of St Louis ribs, dry rubbed (Dizzy Dust and Apple Pie), smoked for 5 hours with the Guru (250F) and the smoker pot with hickory and Apple chunks. Grilled some corn. Ribs came off a little over for me (restaurant tender). plated with tater salad and a lovely local IPA.

I bought two king salmon filets the other day and smoked them this afternoon with a chunk of cherry wood in the charcoal at a temp of 200°. I dry brined them with a mixture of brown sugar, salt and pepper for a couple of hours then rinsed them, patted them dry and refrigerated them a couple more hours. Once they got to 100 internal I brushed them with a glaze made from maple syrup, Dijon mustard, bourbon, and garlic powder every 5 minutes until they reached 135. Another great hit! Sent from my iPad using Tapatalk

Grilled up a delicious CAB cowboy(bone in) ribeye today. I coated it with BT Leigh’s Something for Beef and then rubbed it into a paste with some W Sauce. I reverse seared it at 275° and basted it with a butter, olive oil, spices, herb, some fresh squeezed lemon, and a little white wine vinegar baste until it rose to 100°. I let it rest and cranked up the fire to 600° and seared it on the lower grate, turning and basting it every minute until it got to 125° and then let it rest in a board sauce. Whoa, fantastic! Sent from my iPad using Tapatalk

So far so good, happy 4th to those that celebrate.

It was a nice day out so i decided I needed some steak

In my area we joined in a crop share with a farmer that has a large stand offering fresh veggies. In our weekly purchased allotment brown bag we recieved swiss chard, egg plant, brussel sprouts, zucchinni, and summer squash along with other things. Here the idea for a veggie slow cook stew came about, all these contents were cut up into larger size pieces along with home made pasta sauce, some chive, red pepper flakes and chourico were added to the Yankee pot made in Columbia. So the Kk was set up for indirect at 250, placed the pot in for 2 to 2 1/2 hrs and let it stew, but don't forget to stir a few times during the process. I'm not sure what it was, but the combination of ingredients produced an unusually good mixture, be it the time slow cooked, the swiss chard's unique taste, or the addition of the sauce combined with chourico. It all made a nice side or meal for that matter as I enjoyed it sprinkled/drowned with fresh cheese over linguine. Vegetables slow cooked like meat, who would have known, almost set it and forget it...an easy fine tasting healthy meal cooked up in the KK. Give it spin, make your own rendition...works well. I did leave the pot cover on and found the sauce adequate for the amount of liquid because some of the veggies had there own.

Oh no, not this dog. He doesn't know what people food tastes like and I plan to keep it that way. I walked right past him with that steak and he never even flinched

I’ve done heaps of them. Main grate, 300F or so. Everything made in the pan. Chorizo first, the seal chicken next in the chorizo oil. Then make the sofrito in that oil to deglaze. Then meat back in, rice, stock, seasonings, fresh herbs. Have extra stock ready, and most importantly everything laid out and easily to hand before you start. Enjoy!

Hello KK family!! Wishing our Great Country A Happy 250th Birthday!! And a Happy 4th!! As we celebrate let's not forget the great patriots who made this possible. We owe it all to them! The brave souls who sacrificed it all and gave birth to the greatest nation to ever exist on this planet. As we gather together around our KK 's give a special thanks to them. They had a vision of what they wanted this country to be and didn't stop until it was accomplished. Pray that our great nation will continue to be that beacon of light that shines bright for all to see. And that our children and families will be able to enjoy all that we have enjoyed!! God Bless George Baralis

While out cruisin the highways and byways I spotted a pile of junk on a persons front lawn. Having scavenger DNA and a keen eye for treasure I eyeballed this particular piece on top of the pile shining like pot of gold. I immeadiately pulled over and so did another car, as a little ol'lady emerged from her 63 caddy and began sprinting toward my pile. Not to be out done and relying on my high school training as a sprinter of 50 or so years back, I remembered the first one out the blocks had the advantage. Knowing she was closer and even with my training I knew it didn't look good, and instantly it came to me.....Hey lady, you dropped your purse. She stopped, I flew bye and grabbed the object of desire and skidaddled it back to my truck. I did feel bad about lying, but that training came in handy to.......in confession speaking with the Priest. So it was a pretty clean piece, did't need much cleaning at all. I believe it'll be working for a living soon doing what it was intended to do. Kinda of like a rescue, given another chance at bbq life so to speak. How bout you, find any treasure lately?

Looks good, hope the dog got the bone with a little left on.

My favorite meat on the cow..

Thanks for you comment gcb, This time it was just a simple rub with garlic powder, some hot paprika mixed with a chicken rub that someone sent me. You really don't need much when doing it on the KK. Stay tuned, another cook could happen.😀🤞

Hello Mackenzie !!! Looks fantastic! What did you flavor the chicken with? Also very sorry to hear about the Arthritis I know how that can make everyday tasks extremly difficult. My prayers are with you. My mom suffered many years with Rheumatoid Arthritis. Looking forward to your next post with pictures. George

Yeah- I reckon around 30min once rice and stock are in. Given that there is very frequent opening of the lid for all of the various steps, the temp isn’t really 300F and climbs quite a bit… so there has always been socarrat!

Looks great McKenzie! Sent from my iPad using Tapatalk

@remi - Thanks. Just what I was looking for. A couple more questions - how long does it take to cook (guessing 30 minutes once you add the stock to the rice)? Do you raise the temperature at the end to get the socarrat? @C6Bill - nice looking brisket!

send few bucks for shipping and its yours

My 23 KK bought in 2017 had 3 screw inserts in the base to accept the gas insert. If I were looking at these regs and lived where you were, well I just might be calling Dennis for advice...why not. Too bad, the KK is probably the safest Q to operate with lump for many reasons, one of which you could start the coals with the lid closed using a fiberous firestarter and everything is self contained. Wait a while, you know how things work, you toss out something because you don't need it or the rules have changed, then everything changes back again and your kicking yourself. See how the gas option works, forget any idea surrounding pellets.

Whoa-that looks amazing! Sent from my iPad using Tapatalk

Those cheap brushes cost me 50 cents a piece, so yah they were cheap, but a bargain. Your right, I have some PBW, however this was a touch up....and like I said Toney, this and a few other pieces I have are strictly dedicated for working at a cleanish/dirty looking appearance. A wash after every use isn't practical, a good garden hose rinse and back to work. Might have embellished a wee bit.

Be careful with cheap wire brushes - they're notorious for shedding wires into the food. Folks end up in the ER. Intricate pieces of gear like this I just soak in Powdered Brewers Wash (PBW). It just takes a wet sponge or paper towel to wipe it all down after a couple of hours soak.

A dangerous combination to posess Eagle eyes and speed!!!! Great score!!

Those two cooks, Troble and C6Bill, look awesome, extra tasty and delicious I'm sure.🥰😁

Hell yah, as they say in the South! Opportunity is a fleeting moment, strike while the iron is hot. .It was touch and go there, time was passing before my eyes, choices were few, but the thought was dismissed when I saw the surveillance cameras on the house. Additionally if you have something like this you realize they get really dirty and carboned up quickly so keeping it looking pretty isn't a reality. Having these small brushes will bring it back to new, that's a chore every time you use it.....best rule of thumb is clean it the best you can and carry on, it adds to the flavor.

Well at least you didn't tackle her to get there first lol

All's fair in love and junking!

SCORE! 🤣

Sweet puppy!

Lovely dinner and what a great plate from the grandkids!👍👍 😁

Now that's a Father's Day steak!

Oh for sure! They'll be a cast iron skillet of beans with lots of extras smoking under a few racks of ribs shortly...

Not really- I've cooked that many paella's over the years that I just wing it most of the time. I make up my own spice blend of smoky paprika, spicy pimenton and saffron threads. Always have a pot of stock next to the KK as I've found that the precise ratio of stock to rice can vary a bit. I make my soffrito with grated fresh tomato, but to be honest tinned also works. Good rice is obviously the key- and I've had great results with Bomba rice or Calasparra rice. What I have learnt is that in general less is more in terms of the flavours- so I no longer go for the maximalist paella which has chorizo, chicken and seafood. Rather- I either go for chicken and chorizo, or seafood with prawns, calamari and mussels. Every now and then it's nice to cook a paella negra with squid ink and calamari as the only ingredients- served with aioli.

The peach from Friita Wood is great !!!!