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Brown sugar & maple syrup glazed bone in pork chop with duck fat and truffle salt air fryer potatoes and roasted carrots

One of my favourite meals to cook on the KK is paella. Especially since moving to our new house, which has an induction cooktop. Steel paella pans are never perfectly flat, so induction cooking is a pain. And then there is the mess. Cooking a paella outdoors, over fire, is one of life’s great pleasures. And that’s all traditional paella was- a rice dish cooked over fire in a pan. Having spent some time in Valencia, I’m well versed in traditional paella- and often make a traditional inspired dish with chicken, green beans and sliced Roma tomatoes. At other times- I go maximalist. Tonight, with my parents visiting from interstate, was maximalist. Chorizo, chicken thighs, baby calamari, prawns and mussels with Roma tomato, saffron, spicy smoked and sweet pimenton, fresh rosemary from the garden and green beans on top. My friends always complain that I say that each iteration of a dish was the best ever. They have a point. Nevertheless this was the best paella ever- smoky, spicy, redolent of the aromas of fresh seafood and herbs, the bitter crunch of the soccsrat from the bottom of the pan. Sharpened up with a healthy squeeze of fresh lemon over the top. Heaven.

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!

baby back ribs havent cooked on the kk in a long time but still nailed my temp in two adjustments..

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

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

I was so busy i forgot to take pics while cooking but .....

Brisket for a nice spring day with kids being home Sent from my iPhone using Tapatalk

@Tyrus this is my first time making south african food. someone gifted me boerewors, which is that coiled sausage. pap is a white corn polenta made into a creamed texture, the rice substitute over there. chakalaka is like a mix veg stew sauce.

boerewors pap chakalaka

Home from vacation and it was warm enough to fire up the KK for dinner last night. Pork Chop and Corn. This early in the season, I'm guessing the corn is from FL? It was OK - a bit tough (expected if shipped from that far away), but it did have a bit of sweetness to it, so not all bad. Direct, main grate, 325F, with a chunk of peach. (BTW - just got my box from Fruita. Sad to see them go!)

Leg of lamb

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.

Some good news. Got an email from the owner of Fruita woods. He's sold the business to Denver Firewoods. They are in transition, so we won't be able to check them out just yet. But it's nice to know that we will have some options again for getting smoking wood chunks/splits. From the email: I am proud to announce that one of my suppliers has elected to take over the websites in effort to keep fruitawood.com and fruitawood chunks.com ALIVE!!! I am confident the Denver Firewood team will be able to continue providing you the same quality wood I have for the past 16 years. I am in the process of transferring the websites and all necessary information over to them. Please allow sufficient time to update the websites and get inventory available to start accepting orders.

one of the last cool evenings to do cold smoking.. maldon salt cultured french butter salmon

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

https://komodokamado.com/collections/23-ultimate-spare-parts/products/23-ultimate-new-one-piece-main-gasket This one. My 23 is 13 years old and this one works fine. I’m pretty sure the physical design of the lid/body seal hasn’t changed, and this is the newest design. Sent from my iPad using Tapatalk

Is that what is referred to as signature bread? Dinner for two,,,,,,,,,,,,,,,,,dozen, looking good.

Fruita Wood is back live and taking orders https://fruitawoodchunks.com

The KK missed yah, and no that doesn't look like Iowa corn, they say Iowa corn is as high as an elephants eye...but how would I know, never been to Iowa, only on a map.

Well, I dodged the proverbial bullet—at least the 32% one for 90 days. I will still get hit with a 10% at the end of this month, which still hurts, but I won't be losing money and need to reevaluate everything. ARGH.

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.

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

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

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.

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

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

@Braai-Q

Intriguing, the S. African by Tekebo would surely know more about this cuisine...his name begins with a B as I try to recall, it'll come to me after I hit send. The sausage at a glance looks like a mix of pork and beef, I'll find a recipe and make a batch. Call it a challenge of curiousity.

The grouting process is a one step application, the make-up of the grout itself has the character of a seal within itself and that is why it is sold alone. Using a syringe for the application never entered my mind when I was manuvering through the venting, I simply applied it to the area and worked the grout into the affected area with a bare finger. The grout has a soft enough texture, it's workable, but unfortunately doesn't have a long life span in the tube...it will harden after a peroid of time, but not within the time frame of use. I've used the grout when the KK was cold for small spots on perodic visual inspection time and again, however my KK up to this point has always been undercover by roof and fabric so it's not a frequent experience. I would think Dennis's grout techs would be applying the tiles to a cold KK beforehand, from there I believe they're cleaned and then cured in a kiln. So yah, I believe cold is ok, and don't apply any sealer, it's unecessary and could be detrimental.

Great news, @tony b!

this place was also the best ceviche of my life and the mussels/shellfish dish was out of this world. I’ll be attempting those in the summer @Troble , the above was from an older post you had in this thread. Just hoping you followed thru in your pursuit of making Peruvian Ceviche? I’m hoping “Yes” and you can share your recipe! Tonight my wife and I went to a Peruvian restaurant and had their ceviche and loved it. I’ve only had / made Mexican style ceviche and want to work on learning Peruvian style ceviche. I loved the contrast of the sweet potato with the acidity in this style. Gracias!

But of course, I have two and you really don't have to look hard David they're all about. Manufacturers are abundant although I'd be hard pressed to say where all the matierials might have originated. My Goldens is boldly stamped made in the USA. Don't worry, be happy....things are coming around

Awesome Remi, that looks like a delicious meal! I love it when brisket turns out well, such a satisfying feeling, congrats! Sent from my iPhone using Tapatalk

Dont forget the Fireboard Pulse lol

I’m sorry but the post is confusing. If you brought the ribs to 230f then they wouldn’t be too moist. I typically cook an 8 to 10 pound rack at 240 until internal team reaches 165f then wrap in butcher paper. Continue on until internal temp reaches 200 and take the ribs off. Leave the ribs in the paper and wrap in foil and then a towel and place that in a cooler for a couple hours to rest. How long it takes to get to 165f varies, they are all different but I would expect a 10 pound rack to take 6 hours then an additional 3 hours after wrapping. But anywhere from 8 to 10 hours is typical.

Lately on my internet feed an advertisement for Katz's pastrami has been following me, rather than ordering I decided to make my own. Since it is a weeks long prep soaking in a brine comprised of many spice ingredients and aromatics along with Praugue Powder better known as Curing Salt#1 I knew it needed a controlled and reliable steady cook, one I didn't have to continually watch over...the KK. This was the tricky part for me, the video I followed instructed one to add 4 Tbls of this Backwoods pickling mix that had curing salt as an additive. Now this didn't help, I didn't have this product but only Curing Salt on hand and if you know amounts are critical when using this product. As a safety concern an internet search was conducted leading me to Amazing Ribs.com where a formula plug in showed the ratio of meat weight to H2O giving the recommended amount of CS to use in grams which was approx 1 Tbls. In a liquid suspension you are allowed to increase the amount safely however it will affect the time your meat soaks in the brine as shorter, it was a unusual balancing act so I stayed with 1 Tbls for 1 gal at a weeks duration. Yesterday was cooking day, starting with a full basket knowing this 4.25 lb brisket piece would require at least 7-8hrs of cooking time I dialed the KK in for 250F on this cold 19F degree day. It took approx 45 mins to settle in, I placed the meat on and watched the temp off an on for an additional 1/2 hr. Nothing moved, 250 was holding quite well, so I had a few hours of errands too run and out I went confident it would be where I left it when I returned. To make a long story short, it was not only at 250 upon my return, it remained there throughout the whole cook unencumbered by any more adjustments for what took approx 8 hrs total. I wrapped the brisket point at 160 degrees tightly in foil once it established a bark and ended by probing for tenderness and pulling at 208 degrees. Quite an ordeal of waiting a week but a rewarding event to have such a smooth consistent cook throughout. Now I didn't use any billows apparatus, just a few chunks of oak tossed on top supplied a long sufficient smoke, that's it. You can either slice it thin on a slicer or cut it with a knife, bear in mind straight it may be a little salty otherwise steam in pot with a little water although you'll loose the nice crust. Served here on a Chibatta roll with dijon and cheese, red bliss dill tata salad and brocolli salad.

Winters are long and with it comes episodes of down time that lead you to look for alternatives in your food prep. That said, it all boils down to, "I got tooo much time on my hands". So as the story goes I bought what is better known as in the BBQ world of Weber products a piece called the vortex. It's a conical cylinder like holder for charcoal, and it's use was developed to assist and aid in cooking by allowing you to position your fire in different ways. It's a fire basket so to say, you can move around to meet your needs. I thought about this and how it applies to chicken wings in a Weber, a good idea, but I thought again and looked at the possibility as to how it would perform in my 23 KK. Here we are, front row and your about to see through the magic of pictures how it all unfolded. Starting with wings marinated, fired up, set up, and cooked up. 45-50 mins later @ 460 degrees with no flip because I was lazy and just wanted one side pretty this is what we got. Try as you might adjusting the knobs on your computer or reaching into your screen to get one, it ain't gonna happen. Now I just know some of you out there are saying I got a 32 it's a 23 the numbers are only reversed, nah too fat brother...your not a club member, 23's only. Accompanied with a quick veggie parm that was almost rivaling them wings. All I can say is, "eat your heart out or make your own."

23" Ultimate, Dark Vibrant Blue Pebble, Dark Grey Grout, July 2016 Order

I cheat and buy corned beef briskets when they go on sale right after St. Pat's day. Rinse off their spices and coat with the coarse black pepper and coriander seeds.