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Had some good friends over last night and they requested brisket. Picked up a monster 8kg (17.5lb) brisket with a 4+ marble score. Given the size I decided on an overnight cooking session at traditional low and slow temp (225F). Only the second time I’ve done that, as I usually do a 285-300F 8-9hr cook during the day. Estimated it would take 12-14hrs, allowing for a long rest. Put it on at 11:30pm, it was ready for wrapping at 9:30am, and came off at 2:30pm, so 15hrs all up. 4 hr rest in the esky (cooler). Couple of racks of ribs as well, served with salad, coleslaw, roast potatoes, horseradish cream, smoked salsa and espresso BBQ sauce. My god- it was far and away the most amazing brisket I’ve ever experienced, even the flat was so fall apart moist and tender that it almost defied belief. Don’t know if it was the low and slow, the quality of the brisket or the long rest- but I’m only ever doing brisket this way from now on. Very happy guests!

Loving this thing, just delivered on Monday! Cobalt blue pebble is stunningly beautiful.

This is a sample of what I’ve been cooking on the KK lately, lot of chicken breast used for other things this is a Mexican bowl and I used my ONE Fueryr avocado that I got from the tree I planted four years ago to just aji a the avocado instead of making guacamole. Fuerte is one of my favorites and I’m looking forward to staring to grow my harvest exponentially this year

Just wanted to take a second to check in and say hi. I recently purchased a 23 Ultimate Cobalt Blue KK with tiles. The grill was delivered in early February. Unfortunately, I didn't get any good pictures or videos during delivery. The grill showed up around dark and I needed to get it unpacked, out of the driveway, and in place since rain was expected for several days. Fortunately, I had watched several videos and read numerous posts here, which made unpacking and moving the grill to its permanent home very easy. I did the burn in a day or two after I received the grill and have been cooking non stop ever since. The grill is fantastic as is all the food that's been cooked so far. As you can see in one of the pictures, my wife has started cooking on the grill too (it was a struggle to get her on board with purchasing the grill, but I think she's sold on it now). Looking forward to sharing more cooks and reading more from others in the future. IMG_20250301_200749.heic

I know this was posted 5 years ago but I am just using my rotisserie for the first time. I’ve had the parts for 2-3 years and looking at the jumble of parts I came here for help! Really pretty straight forward (once you call Armold Schwarzenegger to separate one of the reducers from the cradle!). Just got chicken in and spinning. Thanks @tekobo for posting this, it is still really useful!

It's sunny and about 7C so what better time than to start up the KK. Chicken thighs will be the first cook of the season. Just had this to get me in the mood- Chicken cook coming... Here come the thighs. This was my first time using the 2nd generation of the Combustion Predictive Thermometer. It's slick, it connects to my Wi-Fi so I can see the readings on my phone. I believe it is a little thinner than the RFX and it worked like a charm.:)

Simple dinner last night: pork tenderloin with jerk spice, roasted carrots with brown sugar & honey glaze, mashed potatoes, and a 2012 DuMOL pinot noir.

Friends round for lunch today. So I knocked out my favourite type of steak- Bistecca Fiorentina. Two dry aged giants, 1kg each. Served with no kneed bread, and various salads. Hamburgers sausages and chicken satay for the kids. Everyone happy.

I see what you guys are doing here. Return of the @Pequod has triggered some competitive KK Shopping Channel activity. RFX, Combustion Predictive Thermometer. Get thee away from me, I will continue to guess and hope for the best until.... P.S. Pigs with wings seem like a cheaper option!

That piggy has been with me for at least 71 years. I have an old photo of me in a diaper on a kitchen counter, having apparently climbed up there to get the piggy.

Woo, Hoo! We hit 74F yesterday (this is after 4" of snow last Friday!), so off to the grill we go! Tonight it's Pork Wings. Done @ 250F (w/Guru - I went out to the brewery for a cold one to celebrate while the wings smoked), indirect, hickory & apple chunks in the smoker pot, smoked for 4 hours. Plated with yellow rice (Sazon Tropical) and sauteed green beans.

First tri-tip of the season. Also the first run of my fancy new Thermoworks RFX. Always knew Thermoworks would produce a Meater™️ alternative, and when they did it would blow everything else away. RFX can be used during sear, frying, etc. Keeping the probe in during sear is sweeeeet. Smoke indirect over low (225) heat until 110 internal, then sear to about 120. Perfect medium rare. Oh and…the tri-tip was awesome too.

Not one to be outdone, I started to look up avocado plants that might survive the UK climate. Pulled myself out of that rabbit hole when I remembered that I probably eat no more than 2 avocados a year and that increasing my intake by the magic of shopping might be a better option.

Tori

Quick Bavette on my gas grill. (Weather not good for breaking out KK). Plus side of bok choi and some onions and mushrooms Sent from my iPhone using Tapatalk

Very cool day here in New England and a TriTip on the menu. This was a bit of a process, last years coals in this cooker were uncooperative, inheritently they burn down to smalls which inhibit air flow, a distraction, an effort that eventually after a lenghty considerable time they do come to rise...then it happened. The cook was on, time to make love...and so we did. It was a marinated piece in a Japenese BBQ sauce overnite and then fork tendered for texture a few hundred times to soften. Placed on the grill with wrapped potatoes in a Southwestern rub, flipped twice and all was nice. Started with a Carrot soup to begin having a peanut butter final addition, cashews on the top then all plated with Cheesy Mex Cauliflower and soft tender potatoes.

Well Braindoc they're pruning the orchards about now getting ready for spring and for $80.00 I bought this crate of apple wood. Mind you now this wood is green (fresh off the tree) and a fork truck had to put it in the bed of my truck. Here's some pics to give you an idea of the quantity vs pre bagged. Now if I was to use this as chunks in the KK you could say it's pretty close to a lifetime supply. Earlier this week I bought seasoned limbs enough to fill a cardboard orange crate for $20, that'll tide me over until I cut these into smaller pieces for seasoning. Where there's a will, there's a way.

I just got my 3rd and 4th avocados in 45 years. (Don't grow your tree from the seed.)

Well I planned to do grilled carrots or asparagus but just too busy managing work and kids being home from spring break, but will pick up some of those Brussels sprouts next time iM at the store sounds like a great idea……thanks @C6Bill

Am I the only one who stopped reading right there LOL PS, that's the best way to time a duck breast cook lol

This is the other stay I’ve been cooking which you’ve all seen 100x pork tenderloin with air fryer potatoes tossed it duck fat and dusted with Parmesan cheese once removed too lazy to even cook a veg!

Wow, that's great @Troble. I remember when you were first planting your garden. Fresh home grown avocado. I think I need to move to warmer climes!

@Troble, beautiful restaurants and presentations! Thanks for sharing.

Well, I've always said if the lawns to big to cut in a day...you gotta get a bigger mower.

@remi - very nice brisket cook (+ sides!) I'm betting it was the quality of the meat that was the key difference.

His cousin Arnold enjoys being out in my yard !!!!

Nope! Ziffel is alive & well on top of my PC!

Kind of cruel making the piggy watch you eat that 🫣

I'm a new owner with less than 4 months driving this beautiful 32BB beast and I am desperate need of advice from those with much more experience. Yesterday I cooked 3 lots of beef ribs with a smoked mac and cheese, each set of ribs was around 1.5kg (3.3 pounds). While the whole meal was delicious and all who ate went back for seconds I was confused with the cook and was hoping it would have been moister. I started the cook gradually bringing the cooker up to temp to make sure I didn't overshoot the temp and put the meat on when the lid thermometer showed around 110c (230f). This temp started to climb gradually so I closed the top & bottom gradually to keep the temps in what I thought was the right range. Things were going well and about 4 hours in the meat was at 74c (230f) and we wrapped each in butcher's paper and put them back in the bbq. This is when things got a little confusing for me. For the next 3 hours the meat temperature actually went down a few degrees, see meater graph shown. I played a little with the temp to kick it past the crutch but it just didn't respond. At around the 7 hour mark I wrapped the meat in foil over the butcher's paper and pushed the temp to 150c (230f) and the meat quickly continued to cook to the desired temp about an hour later. As I said the meat was delicious but was hoping it would have been moister. I am concerned the long cook may have dried it out too much. My questions are: Has anyone else experienced 3 hours of stall in their cooking of beef ribs? Should I have wrapped the meat in paper and foil earlier? When doing ribs in the weber kettle I used to double wrap and add beer and butter to keep it moist. I thought with KK's this was not required. Do you wrap and add beer/butter? Is there anything else I should have done here? Please share your wisdom so I can improve.

I think his conversion of C° to F° is wonky. I believe he wrapped them at 165°F and pulled them at 208°F (according to the graph). Pushing the KK up to 300°F for the last hour, then pulling the ribs at 208°F with the resulting carry-over temp from the 300° cook probably contributed to the dryness he mentions.

Very happy with the RFX. Meaters on the shelf.

Don't wait, every car has a trunk brother and a back seat....it's just down the street

Maybe my wife will let me get a pickup so I can cruise Rhode Island looking for orchards pruning their trees.

Next week! Will be in the low 70s. Today is snowing and the wind is blowing up to 50 mph. Not a good day to grill out!

That cook made me hungry @Mark Jacobs. Yum. Hey @tony b, let's see your chops!

I bet you did though, you have to dress it up to play it up. The steak was wonderful, I lit up a cigarette right after.

It was the best chicken of my life and has won the award for “best pollo a la brasa in Lima” for last few years

@tekoboi planted 7 different types so that they would bloom during various months of the year. This Fuerte is moving the slowest 1 avo in year 4. My others gave me 1-2 in year 2/3, 10-15 In year 3-4

Kjolle

Senor Limon

Spent the holidays and new years in Peru and ate like a king went to Central and Kyjolle for our fine dining experiences. Ate and Senor Limon twice (our favorite normal restaurant) and had some out of this world pollo a la brasa at Tori which is owned by the owner of Maido here are the pics

Good looking chook @Wobster. I am really glad the video is still here and still helpful. 2020? Wow, doesn't time fly?!

A couple of long-time college friends were over for one's birthday dinner. I usually experiment with them so tried a total dinner cooked in the wood oven: roasted salmon with rosemary over lemon wedges, smashed potatoes (also with rosemary), and green beans. German chocolate cake for dessert Since I was outside cooking, I wasn't able to get any presentation shots. Only a couple of "after the swarm" shots when I finally fixed my plate. 🤣 It was a good dinner; I'll make it again.

That homemade pastrami looks incredible! The week-long prep and precise temperature control really paid off. A good vacuum sealer, like the promax or introvac vacuum sealer, could come in handy for brining, keeping all those flavors locked in while saving space in the fridge. Definitely inspiring me to try making my own!

Prepping for Super Bowl tonight. We are in Italy and our friend is going to open his bar so we can watch the game from 00:30 tonight. I will be introducing the Italians to Franks Hot sauce and blue cheese dressing. Not brave enough to try to get my KK 16 down in the lift and down the road to the bar and so we will be using their professional oven. Here is what 5kg of wings, neatly prepared by our local butcher, look like. Dry marinade applied, now waiting in the fridge. Fly Eagles Fly!

I had one of the early generation 19" and 23", when I moved to NYC the 23" came with me (probably should have been the 19", but c'est la vie!). Now we've got a place in San Diego and rather than trying to ship the 23" there, we decided it was time for an upgrade. This thing is built like a tank! And I mean the crate, the KK itself is more like a beautiful bomb shelter. I love the little details you've added over the past 15 years and the fact that 750lbs of stuff can be uncrated and moved to position by myself is phenomenal attention to detail. More pics to come, I'm sure, but I was so excited I forgot to install the thermometer before snapping this one!

@tekoboi had to slightly bend the handles on my lower grate to make my double drip pan fit. Dennis sent me this video. It was super easy to adjust IMG_6811.MP4

Mad Max Turkey