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Sunday nights are non-stop activity around here, as with two school aged kids who are busy with many activities during the week it’s sometimes the only night to get any cooking done… So the KK was busy managing a chicken, chorizo, Roma tomato and green bean paella- while inside a bolognaise sauce was made, as well as choc chip cookies and brownies for the lunch boxes (and banana bread which didn’t make it into the final photo as it was still in the oven!)

There's an Irish Pub in New Orleans called the Erin Rose where we got this a few years back. It was too good not to try to replicate. Smoked pork belly with a Dark Rum and Ginger glaze, mustard/garlic aioli, and slaw on home baked baguette.

@5698k The bread was great and did its job. Light and airy enough to soak up the juices without turning the crust to a messy mush. I'm not an advanced baker. I just follow Ken Forkish, (Flour Water Salt Yeast). Tiny bit of yeast and give it lot's of time to make flavor. It's not complicated, but you do have to plan a day ahead. Once you get the dough started, you're on its schedule. Pretzel buns baked in the KK:

Opposite Day on Taco Tuesday? I've smoked a lot of beef brisket and pork belly, but never the other way around. I put the pork brisket on the dome rack and got a just-right bacon flavor accent on the beef belly under it. Try ordering that at a restaurant! Dry aged beef belly smoked to probe tender (195f) and rested overnight @150f in a sous vide bath. Sides were pickled onions w/Tasmanian Pepper berries, baked beans w/peppers, onions and dark chocolate, slaw and cornbread --you definitely need to balance the insanely rich belly. If I were to change anything I'd back off the smoke a touch. It was great but more summer afternoon loud crowd/loud music vs. quiet winter thaw celebration... but the pork over beef is staying in the rotation. Has anyone else found other amazing KK meat stack combinations?

Decided to take advantage of today’s nice weather and cooked up Sicilian Swordfish with Salsa Verde and grilled lemon halves. Turned out fantastic! Sent from my iPad using Tapatalk

Found in a butcher shop in Mattapoisett Massachusetts where once a Japanese restaurant use to be. In the display case it was labeled as "Good Fellas" because of the Italian provenance and the ingredients consisting of Capicola Ham, spinich and provolone. It was a large roast but the butcher cut it in half to my liking. Notice the cut and how the stuffing was placed, I hadn't seen this before and thought I'd pass it along if you hadn't. Excellent with Tuscan herbs applied. Plated with steamed Bok Choy drizzled with oyster sauce, & Butternut squash from the KK

Haven't made these in a while, sweet stuffed peppers with Italian sausage and things, topped with fresh mozzarella and cheddar.

if you want to grill fish but not have to flip with a spatula and damage the skin, you can make a grate sandwich with two small grates and wire everything shut. my kk is small and won't fit any fish shaped grill grates with a handle..

I’ve been waiting for the right day to break out of the cold tundra of Rochester, NY to fire up the KK for some great cooking and today was the day. I bought some dino ribs from a local grass fed farm, salted and peppered them with a touch of crushed red pepper, and put them on the grill at 250° at 7:30 am. 10 hours later, including 2 in the stall, they came out perfectly. Happy Valentine’s Day to all ! Sent from my iPad using Tapatalk

Thanks. Good to be back grilling. Another cook last night. Teriyaki chicken with roasted smashed potatoes and Greek green beans.

Made a porterhouse steak with poblano crema and grilled artichokes with charred lemon aioli. It turned out fantastic! Love the KK! Sent from my iPhone using Tapatalk

Mexican pizza, have you done this or heard of it? The idea came to me for using Rotel tomatoes and green chiles with some black negro beans. Empty the can, add a dollip of tomatoe paste ( overful table spoon ) and blend by machine. Add this to your dough, then the beans and taco hamburg that you just cooked. Cover with cheese of your liking grated and cook. Now I didn't cook this on the KK because of time constraints so I used the Ooni with the new gas attachment. Brought into the house and covered with sour cream, lettuce and tomato. The pizza was spot on, top and bottom with beautiful leoparding all around...however the middle was a bit gummy. I attribute this to shopping at another store other than my go to for dough and I noticed the dough also didn't have a good rise. Although the pizza was very good besides this gummy it could of used a twist of Taco Sauce as olive oil is applied to a Margarita pizza, preferably after the cook. First time for this, has potential. I will go to confession for not cooking on the KK

Wings tripped with an everything seasoning and cooked top shelf to mature. Then split, one side left alone the other swashed in a Chardonnay rosemary and thyme jelly after cooked. The thing is, any jelly will do for flavor especially for wings, a little heat on the stove in a sauce pan with a splash of Chard wine, and brought to temp..leave, then toss at end. Any jelly will do, red to fig jelly, grape jelly to merlot etc. The sweetness is suttle but obvious, you can double the exposure by thickening the sauce, your direction. I did add a bit of dry blended rosemary and thyme to spark the sauce while heating and in addition you can lightly sprinkle those crushed/blended dry herbs over afterwards for some taste, they'll stick to the sugar....be careful.

By coincidence, we also smoked some beef ribs (SRF) this past weekend. Similar cook as SteveL outlined. Came out well if I do say so myself, but that's a lot of meat. Will be freezing some for later. John

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tekobo Thanks for the welcome!! I currently have Tiles. Convincing my wife to get the pebble KK will be tough as she has been kind enough in the past year to allow me to purchase 3 new grills. A lonestargrillz 20x42" pellet grill, A 40'' true flame gas grill and my 32'' KK. So I may have to wait for a while!! Here is a picture of all 3. And yes I have a very Loving wife!! 39 years we are married!! I don't want to push my luck! lol

For the Super Bowl I went pork vs beef in my chili. It was the first time I made a pork based chili and I will absolutely make it again.

Wings again! Now just hold on a second, it's not the wings, it's the sauce...yep a peach sauce I found on a shelf at a distant brewery/winery out in the Berkshires., not far from Arlo Guthrie's house. If you don't remember him just do a Google. Wineries and breweries are an attraction I'll spin the wheel over for a look and taste, while inside finding local treasures people are making up at home in their kitchen and resting comfortably on shelves could be considered a bonus find So if your in a position and wondering what to cook for dinner, well that old bottle on the shelf you might have forgoten about could be a mix it in thought. Don't tell the wife though if it's gone past the date of expiration, nope you don't want to go there...trust me, besides it's still good way past the date, trust me, research supports this or a finger taste will suffice. Nothing special, it was tasty but it was just a reminder for you to by something next time your out and about or cruisin to no where, so take a chance...you never know.

Here's how to use a fan belt and wrench to open a stuck damper top. VIDEO-2025-10-24-05-10-08.mp4

Cooked up a nice kielbasa stuffed pork loin wrapped in a bacon weave and it turned out delicious! Sent from my iPad using Tapatalk

How desperate are you, are you Jonesin and seeing racks of ribs? The fix my friend is a good sturdy shovel, cut a path and the rest is all down hill. C6Bill and I are sitting in the sweet spot for this storm 12-18, he's probably doing the no snow go away dance in his living room. Ain't gonna work, but I'll be cookin. Neither snow, nor rain, nor heat, nor gloom of night shall keep you from your appointed rounds of tending to your KK.

Thx. I’m in love with this thing! Sent from my iPad using Tapatalk

I"d like to in advance wish everyone a very Happy Valentine's Day tomorrow !! On Valentine's Day 40 years ago in 1986 I had my 1st date with my now wife. I remember it was a snowy Friday night. And I wasn't sure if I would have to cancel the date. But I said to myself no!! And decided to brave the snow drive slow and make it happen!! Then the restaurant I intended to go to the fanciest one I knew of but never been too was closed because of the snow. So we ended up at a 24 hour diner that was open and it turned out to be a great meal! The best date ever!! Please enjoy the day with your loved one's and if weather permits and you don't have reservations then enjoy a very special meal off your KK! And for those who are missing Loved one's may your memories bring you joy and comfort!!! Be Blessed!! gcb

A bit of advice from past experience - I see that you have your temperature probes perpendicular to the axis of rotation. I've had drippings run down them and block the signal as it cakes up on the ends. I try and insert my probes parallel to the rotisserie shaft to prevent that. Just sayin'

I can see my KK now !!!! It took a few good days of melting but I am getting close lol

Wow, Remi. You certainly cooked up a storm and everything looks delicious.👍👍🤩

You have great looking buns !!!!!! 😳

Max likes it but I fail to see the humor in it 😡 I’ll dig the 32 out in a few days

An historical piece, not quite an antique but you'd make a great witness Toney if anyone was stangled in a murder case and asked if, "Can you identify this Mr Toney?" A little off script, but good eyes.

yes still using it. they sell butane grills if you want to do indoors. but they don’t cook as well as charcoal..

That chick is sitting in a Lazy Boy, and she is lookin b e a u t i f u l.

This too will pass! Sent from my iPhone using Tapatalk

It was garlic toast actually. No butter, just rubbed a raw clove of garlic over the toasted bread. Sometimes I will drizzle some EVOO on it.

@PVPAUL I have a 21" and when I do rotisserie cooks there's not much room for a drip pan. I take out the lower sear grate, put the heat deflector on the basket handles and put a cast iron skillet on top of that.

I like it, just like camping. You have enough there for a few meals. Do they make a linguica to go with that chorizo? Have you tried cacoila, a marinated pork, great for sandwiches and cooks well in the KK?

First glance i thought that crab was an open faced rare roast beef sandwich lol Great, now I have to go get some roast beef !!!

Gumbo!

If you hadn't told me what it was, I'd have guessed gumbo.

@tony b Ha! Yes "Purple Crack". Definitely want to micro dose. A few berries go a long way.

Nice job! FYI - Tasmanian Pepper Berry is known around here as "Purple Crack!" I just put some on a tomato for a turkey sandwich for lunch.

Dayum!!! Sent from my iPad using Tapatalk

Looking at your machine on line and mine I truly can't find a difference. I believe at one point Craftsman had MTD make the blowers for them. The same electric start, gas tank positioning, plate covers, spark plug etc all match up. I have chains on my tires, brutal grab and it has a 26 width bite 8HP. So if your akin to mine I can understand your devotion.

This storm wore out my Ariens, it’s 13 years old and the friction disc is a wear item so I guess it was due 🥲 At least I made it through this one, I’ll just have to shovel things out until the new parts arrive. But now I think I might go buy another so I can have a backup lol

I've been to Alice's Restaurant!

For nearly every purpose our flour is freshly ground using a KoMo Grain Mill then sieved through a #20, #25, or #35 Gilson Test Sieve (12" sieves fit nicely into an 8 quart Vollrath mixing bowl (69080)). This is a home approximation to traditional stone-ground flour, which bears little resemblance to roller-milled white flour that isolates the endosperm. The nutritional value of wheat is mostly in the highly perishable germ, and the bran; "white" flour is a modern invention that is shelf-stable for years. White flour is spectacularly successful as an "artist's medium" for how responsive it is to varied baking techniques, but at health costs. Just as I can't watch athletes harm themselves in boxing or American football, I can't watch white flour baking. While many people who don't have celiac disease conclude that they can't tolerate gluten, a competing view is that they can't tolerate overly processed grain products. (One should let experiment not culture decide this.) And everyone is vulnerable to diabetes if they live long enough; the starch in white flour is too accessible; constantly stressing our insulin systems. Should one address this in one's twenties, or wait for rising A1C numbers in one's seventies? The medical evidence isn't clear, but the larger picture implicates overly processed foods in general as one reason that health in the United States lags behind its first world peers. My bread has evolved to use exclusively freshly ground flour and sourdough leavening, a "desem" style spread out over several days of cold ferments, for example using the Sourdough Home for an overnight bulk ferment at 50 F, and finishing proofing the shaped loaf in the fridge. Drawing out the sourdough process has both health and flavor benefits, and makes scheduling bread making easier: There's far more leeway in the timing of cold ferments; get in a step when you can. Bread from freshly milled flour is notorious for going sploof into a flat pancake when baked. Many bakers have worked around this without understanding the mechanism, but it's challenging. Bread spreads more as either the hydration or the rye content climbs, and spreads less if baked from a cold proof. I learned from Advanced Bread and Pastry, a professional tome by Michel Suas, about "green" flour: Flour needs to age several weeks to facilitate the quality of gluten development we expect. I don't want to age my flour. It's inconvenient, the germ goes rancid, the flour oxidizes. I now use 60ppm ascorbic acid, as recommended by Suas, as an additive to correct the difficulties posed by "green" flour. I mix ascorbic acid 1:20 with white flour (one of my few uses), and mix that 1:20 with white flour to obtain a 1:440 blend I can actually weigh and include in my dough. I found that it made a dramatic difference. I've stopped using the other additives mentioned above. I have been experimenting with small amounts of organic psyllium flakes, which gels to stiffen the loaf when chilled before baking, but doesn't adversely affect the crumb when used in moderation. Psyllium has a pretty wild effect on hydration, so I'm learning how to again throw strikes.

Tryus WOW!! Thanks for making me feel better!! I thought I had it bad. Nice to see I'm not alone. I'm really impressed with the path you carved out absolutely a beautiful job! Question did where did you end up parking the snow blower?? P.S. Are you still disappointed As you were on Sunday at 3am ?

I can help you with that. I have had both pebble and tile KKs and I am tiles all the way. And if your wife asks why you need another KK (tiles of course) anyway? We have lots of material to help with that. Just tell us when to shoot! Welcome.

Put me down for team tile.. Sent from my iPhone using Tapatalk

Oh yes! Olive wood smoke works well with chicken!