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Showing content with the highest reputation since 10/20/2013 in all areas

  1. Finally got my 23 Ultimate at end of Feb. after a long 6 months(This was research, ordering a 21, changing my mind to a 23, Dennis building the 23, then the shipping(container shipping was a longer process and then freight from LA to Ga. during bad weather took an extra week ). Was without a smoker grill for that time too. Sold my green egg (thought it would take longer to sell, but it went in a day). Thanks to tcoliver, tekebo, this forum, and especially Dennis during this journey. Following Dennis' instructions, uncrating was easy. Moving around back was level ground, so fortunately, I didn't have to remove the lid. Only one step to navigate to the deck, used the pallet ramp upside down with a board on top and up she went. Had help from my neighbor and my son in law, who did the pose.
    16 points
  2. I haven't posted in a few weeks but not for lack of cooking! Here are several items I've done during the holidays and recently. 1st two pics - Tenderloin stuffed with Fior di latte, parrano, and roasted red bells. Smoked over coffee char (I think - probably also leftovers from other cooks) then final sear on the evo. A tad overcooked but its tenderloin so still very good. 3rd - greek lamb chops, green beans, and (over-cooked) greek potatoes. 4th - pork belly burnt ends and a few thick slices for tacos. Fogo yellow and a chunk of post oak. I pulled the thick slices before done to use for tacos. 5th - Finished pork belly - I also threw some brisket in after the last pic. I'd picked up a brisket point for my wife to use for her Vietnamese soups. 6th - Guajilo salsa cooking! 7th - searing the pork belly and tortillas 8th - Final product of the smoked/seared pork belly - tacos w/guajilo salsa, pickled red onions, Mexican creme, and cojita cheese! Also grilled some corn to make elotes! We prefer to remove from the cob before coving in mayo/mexican crema/cojita/and spice. Hello 2021, goodbye resolutions! Edit: The order wasn't what I expected but put your elementary caps on and draw lines from the picture to the description
    16 points
  3. Hey all, First post! After many years of looking, I finally pulled the trigger and got the Bronze 32 BB delivered to San Diego today. Pictures attached. Everything about the delivery was first class, and the ramp provided was great. It took about an hour from crate being dropped off to get the 32 into it's spot in the backyard (daisy chained two 4x8' plywood). Rolled super easily on the plywood. Can't thank you enough for building a truly world class product Dennis! Best, Bryan
    16 points
  4. Yesterday was the first cook on my ‘new to me’ KK. I wanted to try a long smoke, and choose a small pork butt as the subject. 4 lbs. On the 23 at 7am: About nine hours of smooth sailing at 235 to 250. After settling in, the Kk held temperature like no cooker I have used before. And then plated for the family: Served with naan, cucumber and yogurt sauce. My wife wanted to try a Mediterranean style dish. Wife made the naan dough and we cooked that on the KK just prior to serving. I’ve been smoking pork butts on Kamados for years, but never had this set it and forget it experience. Always had to chase temps- some kamados more forgiving than others. This would make me foil the meat at the stall just to get the cook finished. The KK allowed me to do the entire cook without foiling, and the result was fantastic. The fat was rendered thoroughly, and I don’t get that result when I need to wrap. A great first run!! Eric Sent from my iPhone using Tapatalk
    16 points
  5. Day 6 of COVID called for a Porchetta here tonight- around 1.5kg, so all done in an hour or just over at 400f. Sliced and served in milk buns with some Dijon, pickled fennel, salad and pickles. Good times. IMG_4254.MOV
    15 points
  6. Hello, my name is Will and I am a French chef living in Oakland, California. Today I received my new 32" BB completing my collection of kamado grill. I can't wait to start cooking on this beast 😉
    15 points
  7. Overnight brisket cook. 14.5 hours worth. I used cherry, oak and hickory for the smoke wood. Very juicy and tasty.
    15 points
  8. Prime rib. Rubbed with Worcester sauce yesterday. Sea salt, black pepper, garlic & onion powered rub cooked at 350 on rotisserie and basted with butter, olive oil, garlic, rosemary, thyme & a dash of soy sauce baste mixture. Mesquite wood chucks to add smoke flavor potatoes Au Gratin with Gruyère cheese, fennel & sweet onions Side Caesar salad not pictured chocolate crusted oreo cookie ice cream pie and chocolate crusted strawberry ice cream pie
    15 points
  9. Long story but we had Thanksgiving dinner today. I cooked a nice fresh 25 pound turkey and baked s couple loafs of sourdough. I finished the bird with a little maple chipotle bbq sauce 😁 I cooked the breads inside while cooking the turkey in the KK.
    15 points
  10. Best Happy Father's Day cake ever!
    15 points
  11. Scored a butterflied leg of lamb gave it a reverse sere Sent from my SM-T835 using Tapatalk
    15 points
  12. My daughter just got back from 3 months at the Dept of Defense National Fire Academy at Goodfellow AFB in San Angelo , Tx. She is now a certified firefighter and paramedic for DoD . We are all more than proud of her. She was the only women in a class of over 20 , as well as being the oldest at 33. Everyone else in class were you men in their late teens to early twenties fresh out of boot camp from one of the military branches. She did everything physically that they did with no short cuts , and always finished in the top half as well as top 5% in the class room work. There was over a 50% washout rate. So after 100 days of lousy meals she requested a special first night home dinner. Prime Tri-Tips with board sauce grilled on the KK 23" , New Mexico green chili cheese corn casserole , grilled asparagus and romaine lettuce , and finally homemade lemon and shortbread cookie ice cream . We've never seen her eat that much . Again we are all very proud of her , glad to have her home. Here is picture of her training ( she is in the front on the hose ) as well as some of the tri-tips with board sauce.
    15 points
  13. It’s a rainy day in the 757. I decided to toss 8 porterhouses on YOLO the Dragon. Porterhouse Pork Chops today.
    15 points
  14. I am posting this with a heavy heart. I appreciate all of you and the friendships made over the years. I love cooking with my KK’s and everything that comes with it... but I am done in 2020. This is taking up too much of my time. I am struggling to keep up with the everyday chores of cooking, cleaning and maintaining my home, so something has to give. I have decided to get rid of my gear. Below is a list of what's available. Serious inquiries only, and please don't insult me with low offers. Thanks for reading and understanding... 1. Vacuum cleaner 2. Dustpan and brush 3. Mop and bucket 4. Lawn Mower 5. Leaf blower 6. Laundry detergent 7. Iron 8. Broom
    15 points
  15. We’ll being sort of locked up these days I decided to spend the day cooking. While the KK was not included in this cook I thought I would still share with the forum. I was speaking with my 90 year old Uncle and he shared with me a simple salsa recipe his mom used to make when he was a kid. Being the proud owner of a pig like Mocajete I decided to make the fresh Salsa like Grandma...Simply a roasted tomato, garlic, banana pepper, green onion, cilantro and salt. Next up was a kettle of home made pork with Mole tamales....probably about 100 of these and in the final pic a plated traditional Mexican fare.......Tamales, Frijoles y arroz!
    15 points
  16. 2019 Best Value Award from AmazingRibs.com, "Platinum Medal = *****. Our highest award, given only to the very best values in a price category, our strongest buy recommendation." Now 6 years running Best Value or Best Luxury Grill.. Thanks for the recognition Meathead!
    15 points
  17. I didn't take photos because it was one delivery dude and me hauling stuff. It came in two crates because the lid was in its own crate. The dude unbolted one crate while I undid the other. This was done so he could help me put the lid on. He was a real big help so I greased his palm generously. Well...I had to...he didn't have change for a dollar. Anyway, he leaves happy and now I get to put everything together, which I love to do. New style basket splitter, new style rotisserie basket...all good surprises today. Two boxes of coffee char thrown in for the fun of it. The build quality can't be beat and I look forward to "burning it in" tomorrow. If any of you fret about rolling the smoker off the pallet...don't. This is my second one but it was just as easy as the first one. The pallet is CLEARLY marked with a sticker at the bottom that essentially says "roll the sucker off on this side." See? You can't mess up. There are two bolts by each leg at the bottom that you remove first thing. Then you lift the crate off. Super easy. And last but not least, the top of the pallet is the ramp you use to roll the smoker off the pallet. Aunt Bee could do it. As most people already know, Dennis is a top notch guy to deal with. He'll do anything within reason to keep a customer happy. Dennis never gets tired of talking to potential buyers or owner that don't understand something. If any of you are on the fence about buying one of these cookers, you can't really imagine how over-engineered and heavy duty every part of this smoker is. Spend the money, cry once and then you'll have something to give the grandkids one day. They're probably spoiled brats anyway. Some of these photos are grates and heat deflectors in a cabinet I have in my shop. The dog is more spoiled than the grandkids.
    14 points
  18. smoked iberico baby back ribs. first time doing a bbq type food on the kk.
    14 points
  19. Meet my new grill/smoker. A smoker this bad ass needs a good name. Since I’m the #FreedivingBbqGuy I figured Big Blue would be a great name! It’s big, it’s blue, and big blue is a famous freediving movie that inspired many of my students to become freedivers. All hail BIG BLUE 😳🔥💨🍻
    14 points
  20. I experimented with curing bacon the other day and it turned out amazing. I can never go back to store bought. Recipe and photos below for those who want to try. Dry Curing Rub Pork Belly (2.5kg) 40g salt 40g brown sugar 5g curing salt 5g ground white pepper 5g coriander seed 5g ground mace (nutmeg as a substitute) 5g onion powder 5g garlic powder 5g ground ginger 5g ground fennel seed DAY 1: Remove skin from pork belly. Mix the curing powder and rub pork belly thoroughly. Place in a Ziplock or vacuum sealed bag. Place in refrigerator. DAYS 2-6: Turn the bag over every morning. Day 7: Remove from bag and rinse pork belly thoroughly with cold water. Pat dry and place on drying rack in refrigerator for two days to rest/dry. Day 9: Smoke on KK at 200-225f to an internal temp of 150f. Hickory is great, but other woods are too. Let the pork belly cool for an hour and them place it back on the cooling rack in the refrigerator overnight. Day 10: Slice/portion/eat
    14 points
  21. Nothing new to the forum, but always a fall football classic. American football that is. Brisket for Saturday dinner. Then Sunday brisket chili. I forgot to take a picture of it being finally served, but it always comes garnished with a healthy dollop of sour cream, some shredded cheese, cilantro, thinly sliced jalapeño and green onion sprinkled on top. Sent from my iPhone using Tapatalk
    14 points
  22. So I have been busy grilling and a lot of remiss with posting. A couple weeks ago I had a friend over who wanted shrimp for dinner so I decided to make paella. Mind you I have never made paella before but I have eaten my share. So I researched and research and found a procedure on Naked Whiz's site. What I found most helpful was Naked Whiz provided the pillars or the important things to pay attention to and the basic procedure this was brilliant since I rarely follow recipes. So again I am not going to plagiarize from Naked Whiz if you want the procedure go to the link above I am going to share my experience, ingredients and what I learned. I wanted to buy the sofrito but could not find anything to my satisfaction however, I did find a recipe on Pinterest that seemed like it was the real deal and I was not wrong. I cooked Heidi's recipe the night before and it provided amazing depth of flavor and I will make it again as a base for many recipes not just paella. I used canned whole San Marzano style tomatoes without the juice. For the liquid I used chicken bone broth by Kettle and Fire with 32 oz of clam juice in the bottle. I made sure this was warmed and ready to add. My ingredients included: 1 lb shrimp soaked 30 minutes in a salt brine 0.6 lb salmon soaked 30 minutes in a salt brine 3 lobster tails soaked 30 minutes in a salt brine 1/2 lb Basque style Chorizo, not my first choice, I would have preferred Spanish style and yes I mixed meats. For veggies I used 1 cup frozen peas Tops from one bunch of asparagus par boiled in the liquid Photo below shows the ingredients ready to go. Everything I read said to have your ingredients prepped and ready to go and it paid off in spades. I got the grill to 550 degrees and away I went. Saute chorizo, warmed the sofrito, browned the rice in the sofrito, added saffron, then added the liquid and cooked for about 30 minutes, added the vegetables and mixed into the rice. Then I added the seafood on top and cooked for about 10 minutes and the results were amazing as demonstrated by the beauty shown in the photo below. The rice was creamy the flavor profile was complex and balanced. Frankly, I have thought about this meal everyday since I have made it. What I learned was this dish is beautiful to look at, amazing flavor, fairly simple to make. I will definitely make this again and thanks to Naked Whiz for the procedure and all the tips. While I have a pork butt smoking as I write this I really want some more paella!
    14 points
  23. I received my new 19” back in May but just got her set up this past weekend. Like everyone else, I’m so impressed with the engineering and craftsmanship that goes into these things. Dennis’s customer support is second to none! I've been cooking on a Primo XL for several years and love it but tickled to death to graduate up to this beauty. I was originally gonna put it on my deck but after arrival my wife(the boss)and I decided to put it on the lower patio. We weren’t big fans of the rolling cart so I built a platform for its final home. Here are some pics of the un-crating and set up. Looking forward to sharing cooks and learning from you guys on this forum. Happy Grilling!
    14 points
  24. Grabbed a 3lb cowboy prime from Costco (first time) last night. cooked at 300 dome temp for about 1 he 10 until it hit 118, pulled and cranked to 500-550. It only took a few minutes to get the fire roaring, then seared on lower grate over fire 1.5 min each side. Pulled and center was 135 on dot basically! No other wood, just used coffeechar.
    14 points
  25. Hi All, Thought it was time to introduce myself. I've been reading the forum over recent weeks having come to the decision to order a KK over recent months. The COVID lockdown last year led to the upgrade and reinvigoration of numerous hobbies, and I had set myself the goal of upping the cooking game in 2021. Our 17yr old gas grill is on its last legs, and I had already decided to go for a proper charcoal BBQ to replace it- a mate at work uses a KJ which he raves about, and then further research led me to the KK website and the new obsession. My habit is usually to do things properly the first time and not have to do them again- and it seems fairly clear that in terms of kamado cooking the KK is clearly the best way to go. We are a 4 person household with young kids, and tend to grill on our gasser at least once a week, but also love to make pizzas at home. With interstate family who often stay with us when they visit, the idea to cook for larger groups easily by preparing a spectacular slow cooked piece of meat appeals- not surprisingly my attempt to slow cook a brisket on a gas grill with a hood didn't go so well! Like many on this forum, I am also a keen home brewer for the last 15 years or so, and updated my brewery during the 2020 lockdown (photos below for those interested)- so in 2021 it's BBQ time. After corresponding and chatting with Dennis I've ordered a 32"BB in matt black tile (in terms of style the wife prefers minimalist- not that that is easy for a KK)- side tables, roti spit, KK cold smoker, baking stone, basket splitter and grill grabbers have also been ordered. Should arrive in 2 months or so. Being imported to Australia charcoal and wood are not options (strict customs here)- so will look for a good local source. Dennis has set me up with a customs agent here in Melbourne, so all of that is already pretty clear. I'd be keen to hear of any tips and tricks from Australian owners regarding delivery and any difficulties you had- hoping it gets delivered on a pallet jack and I can convince them to do more than just dump it in the driveway! Have a garage door in the back of our garage which opens into the backyard- so am hoping I can convince them to run it through; and there are two small steps then into the backyard area (not sure how high those things can be jacked)? No doubt there will be lots of questions along the way. An initial question I have is how you would usually set-up at 32" with a basket-splitter and the half main grate. Let's say I use a half basket set-up; then I have a direct side and an indirect side; but then on which side does the half main grate go for most common day to day use (ie two indirect levels and a direct lower level vs two direct levels and an indirect lower level?). Specifically for Australian owners- would appreciate your recommendations on the following to source locally before the KK arrives: - good sources for hardwood lump charcoal and smoking woods - locally available gas torch or similar for lighting (Bernzomatic JT850 I've seen mentioned)? - Roti motor for 240v and Australian plug - smaller items: heat proof gloves/ baking steel/ any other small essentials Look forward to posting photos when it arrives- and learning lots. It seems a great forum. Remi
    14 points
  26. Have been lurking for a while. Got on the wait list for a metallic bronze 32” about a year ago, just as COVID was heating up. Tile factory closed, which really put a damper summer 2020 BBQ plans as my cheap propane grill sprung a leak. Anyway, with bated breath she has finally arrived, and I’ll come out of the shadows now. It’s so beautiful. Well done, Dennis! I was so excited that I actually started the burn in yesterday afternoon and wrapped up around midnight. Was planning on doing a roti chicken on the way up, but I think I’m missing a part. Decided to improvise and did a few pizzas at 550 instead as our maiden voyage. The dough was freshly made by my SIL, who has a PhD in food science and is an amazing baker. Used sour dough starter and instant yeast. Whatever she made only took an hour to rise and was awesome with perfect crust. I’m not a baker so [emoji2373]. Lillian’s 1hr pizza dough: 1 c sour dough starter 2.5 c 00 flour 2 tsp instant yeast 1 tsp salt 2 tbsp olive oil 2 tbsp sugar 1 cup water Looking forward to many more! This place is such a trove of good things, I’m having trouble picking where to start. Sent from my iPhone using Tapatalk
    14 points
  27. Followed up with lobster tails given my chef mate Steve Miller was over to help with some delicious Buerre Blanc sauce. That’s about 1.5kg( 3.5lb) of tails. So good. Sent from my iPhone using Tapatalk
    14 points
  28. Splurged for the holiday and picked up this A5 Japanese Wagyu brisket from Crowd Cow. I was looking for brisket for the holiday and my usual sources were out. Crowd Cow was out of everything but the A5 and it was on sale. Still a bit pricey but lordy it is amazing. Got it in on Wednesday and stuck it in the fridge on thursday to thaw out. Pulled it out last night to throw some salt and pepper on it before I went to bed. Woke up early to get the KK going and heat soaked. Set up for indirect cook using coco char with some pecan chunks. Threw the brisket on about 8:30 am. Pretty much left it alone for about 5 hours while I monitored the temperature. It was pushing 170 about 2:30 and I wrapped it about 3. I spritzed it with some apple juice/cider vinegar the last couple of hours before I wrapped. Pulled it when it hit 195 and packed it in a cooler while we prepared the rest of the dinner. Sliced up: This was seriously the juiciest brisket with the most amazing flavor I've ever had. I had some concern it might be too rich but it wasn't. Just packed with flavor. While this was a flat, it was comparable to most wagyu points that I've made before. I made Aaron Franklin's regular BBQ sauce and put it on the side as it is one of my favorites. I could have easily left it off and ate most of it without the sauce.
    14 points
  29. Alright, so I have been using my koko kamado quite a bit during Quarantine but this has to be one of my favorites. I only do it a few times per year, and every time I wonder why I don't do it more often. First, I've been making sourdough just like everyone and their mother. Then I got to making some delicious meatballs. I like them with a fair amount of sausage in them. Then I throw them on koko to get a bit of smoke on them. Meanwhile, I get a delicious sauce going. San marzano of course. After its cooked a bit, I use an immersion blender to have the smooth consistency I prefer for a meatball sub. After that has come together, I combine them so the meatballs can finish cooking in the sauce. I thought .. Why not make a pineapple upside down cake?... Did not use koko here. Annnnyway, after the meatballs were done assembly was a cinch and man are these good. I highly recommend trying this. The hint of smoke is a game changer.
    14 points
  30. Freezing cold here with snow overnight and rain and wicked winds, time for comfort food. Chicken drumsticks, baked potato and a salad coming...... Drumsticks on the KK. Plated As usual the chicken was moist as can be.
    14 points
  31. Envoyé de mon iPhone en utilisant Tapatalk
    14 points
  32. Grabbed the point offered at the local (choice) and cooked it up with s&P and a little additional things 3hrs in. Used the round SS pan that was drilled out and it performed very well for a comfortable 8 hours. Found it gave a equal balance distribution for the heat deflection. Wrapped at the stall in paper since it was a lean piece, but at the end it was all meat.
    14 points
  33. Four Wagyu Tri Tips, reverse-seared and smoked with cherry and coffee wood. Best beef you can put in your mouth. Grilled on my 42" Serious Big Bad of course!
    14 points
  34. Meanwhile here, finally took the plunge on my first overnight cooking session. Black Angus brisket, 5.1kg (11 pound). Convinced the wife that an overnight cook was a better option as otherwise would’ve been a hot and fast session all day to get it done, with much smoke. So I decided that a year in to my KK experience, that I knew (enough) what I was doing. Lit the KK at 9:30pm, giving myself a couple of hours to be close enough to 220. Was worried that I’d end up hotter, so leant on the conservative side. Trimmed and rubbed with Meat Church Holy Cow. On at 11:30pm. I was so stressed that I barely slept- kept dreaming of coming to the KK at 3/4am and finding 400f, and things done… obviously got to sleep eventually. Checked at 6am; 200F, stalled at 140F. Cracked the damper a bit; my little boy (who usually wakes the house up) slept in till 8am bless him… 220F; 145F on the brisket. Let it coast through the stall. Wrapped at 12.5hrs/ 170F. Cranked the KK to 300F to help grill some simple snags and burgers for the kids. Pulled brisket off after 19hrs of cooking. 2hr rest. Served with roast potatoes, horseradish cream and spicy salsa. Beyond delicious… not sure if it was the low/slow (previous have been also amazing but hot/fast), or maybe it was the new butcher…either way. Another win for the KK…
    13 points
  35. Finally the blizzards let up enough so I could grill some pork patties today. Plated with steamed and roasted cabbage, rice and pickled beets. It sure was nice to cook on the KK for a change.
    13 points
  36. Fired up the 42 tonight. This thing has a ton of real estate and I am enjoying it. Basket splitter split about 50/50 with the fire on the left side. Used the cold smoker attachment with wood chips left over from a hickory tree felled in my old front yard to generate smoke for those steaks. They smoked up on that top grate on the right side away from the fire while the veggies were cooking down low. Then I put those steaks down on the lower grate for the final sear after taking the veggies off. Everything turned out great. Needless to say , I'm really enjoying my KK. The steaks were as good as they could be made. They were just choice strips from kroger (nothing fancy). Salt, freshly cracked pepper, sage, garlic powder. Veggies were just EVOO and sea salt and the great KK fire. Yum.
    13 points
  37. Dinner in the dark. Hotel style pork chop, fried potatoes and squash seasoned with thyme, ghee and maple syrup. Plated.
    13 points
  38. Tonight- paella on the KK. I used to always cook paella on my old gas BBQ, so this was always going to be a KK meal eventually. Simple one for a weeknight dinner- chicken thighs, chorizo and green beans. Yum.
    13 points
  39. I was gifted this steak, lucky me. Served with air fries and roasted carrots.
    13 points
  40. Inaugural cook on the new KK. Happened to be mother in laws birthday and also doing the burn in all day. Never really got it under 500 for the cook but managed to make it all work flat iron steak marinated in Worcester sauce, garlic and Montreal steak seasoning, reverse seared started on half grate finished on lower grate, over coffee char and mesquite wood. Served with homemade chimichuri grilled asparagus dusted with olive oil, garlic powder, salt & pepper slow baked sweet potato served with Labneh. Had to be served separately because even though I slow baked them in the oven for two hours like normal, these bad boy were gargantuan and took a little longer than normal, ended up being dessert to the main course. Served with a Justin cab
    13 points
  41. As I type this it’s 55 degrees at 7:40pm, feels like I haven’t cooked on the KK in forever so today I fired it up and did some chicken breast that I’ll use for quesadillas and chicken lettuce wraps the next two days, but I’ve been hungry all week so felt like some good read meat fortunately I just got a bunch of new rubs and spices that the venerable @tony brecimmeded to me so tonight I grilled a tri-tip indirect over coco char rubbed with Oakwood Santa Maria rub, over mesquite wood chips, served with slow baked sweet potatoe and Greek yogurt (quickly becoming my go to baked potato), along with seasons first corn on the cob, which could’ve been cooked longer and probably grown longer. Served with my favorite Fred’s Horseradish sauce also @Tyrus decided to break my dry streak for 2021 and have a nice glass of red wine tonight which was lovely. Meat turned out great, enough medium +/well done pieces for the misses and medium/- for me. Top it off with my friends Umphrey’s McGee doing a livestream concert sitting outside, capped off in the hot tub. Lovely evening
    13 points
  42. At last! My konro grill arrived on Friday. It took me by surprise as I'd been sent some tracking data for UPS that didn't work and, by the time I got around to checking it out with the seller, the DHL man was at my door with an enormous, heavy box. Why was it so big? Well that is @Syzygies's fault. He was the one who turned me on to binchotan charcoal. Long before my KK arrived I figured I couldn't afford the real deal and so I bought these binchotan briquettes for a fraction of the price. I never used them in the KK because they seemed like such a precious resource and I instead waited until I could buy a konro grill so I could use them in small amounts. When I came to order the grill from the US it turned out that both the grill and the binchotan were so much cheaper in the US that it was worth ordering both, even with the additional UK duty and tax. Hence my super heavy delivery yesterday. Here are the beauties. Binchotan is notoriously difficult to light. I didn't have a chimney so I lit a fire in my KK21 and put the binchotan in there to get hot. Here are are the hot coals in my pristine konro grill My prawn stuffed chicken wings started to sizzle pretty much immediately. Yum!! I stood out in the cold, turning and basting every couple of minutes. I have to do something about my ODK arrangements. Nothing like @MacKenzie's custom set up!! Best of all, the KK came in very handy at the end of the cook. I was able to put the left over binchotan in the KK23, shut the lid and preserve these pieces for my next cook. I think binchotan actually works out to be very economical given it doesn't burn away very fast, is super hot and can be re-used. All good. Slightly wonky plated shot but very tasty nonetheless.
    13 points
  43. Thank you all for such thoughtful and detailed responses to questions. Between you all and Dennis being awesome it was a no brainier to buy the KK. I think I ordered it Wednesday night and only days later, it arrived in perfect order. I am 3 hours in to the Curing process sitting at around 575 and just seeing if I get any off gassing. Everyone was good to give ideas on how to get it in and while it was not a big load in, I was still nervous. However, 1 hour, a quickly built ramp and 1 friend was all it took. Such an great experience
    13 points
  44. Cooked some baby backs , chicken , and hatch green chili pork sausage last night. Setup the KK 23" with KJ Big Block and sassafras wood ( great with pork and chicken ). Cooked the ribs and chicken for 5 hours naked no wrap and threw the sausage on the last 2 hours. Coated everything with a combo of BBQ sauce , butter , and honey the final 30 minutes. Everything came out great especially the chicken moist and falling off the bone.
    13 points
  45. Got a break in the rain and managed to unbox it will cover it for the night and work on it again tomorrow. It is so beautiful in person
    13 points
  46. The Kiwis would call this pork and pooha. The packet called the pork a scotch roast! Not sure about this cut? Carved a bit like a rib fillet. Spinach came from the garden as did the basil for the feta and cherry tomatoes. Sent from my iPhone using Tapatalk
    13 points
  47. Howdy, K-K peeps: attached is today's project, about 13 lbs of beef chuck ribs, smoked at around 285-300 with post oak for seven hours. They are no resting, wrapped in butcher paper in the igloo cooler, and will be served later with some nice sides for Sunday dinner. Some days, life is good.....
    13 points
  48. It was movie night last night with girls and we normally get delivery which is normally pizza - screw that now I have the ability to make them better at home I say! so this is my first attempt. I took some digging around on how to set things up as there was tidbits everywhere. Here is my summary for future learners like me - chime in anybody who thinks there is a better way or if i cocked something up basket was pretty much full with extruded coconut lump (from Dennis) - lit it in a couple of spots with my soldering torch no deflector top rack with the steak seerer on Top. Not I used it with the high arms so it was as as high as it could go pizza stone on top of that Closed the lid bottom vent open all up, TOP vent open 3 turns when I hit 450 I changed the top vent two turns at 500 I changed the top to 1.5 turns then I fine tuned the bottom and TOP a little more to settle around 550~600. I was impatient! From memory the to-mvent was about 1.25 turns and the bottom big vent was aboun 3/4 open pizza base was home made using a normal recipe: I read somewhere that you neeeded to use less water in Singapore but I didn’t do that, if anything I accidentally put a but too much in I was not really being very accurate. So the different dough for Singapore is a load of BS in my opinion (I baked a lot at home before moving here - I did not see any difference in gluten when holding it up to the light and it certainly cooked and rolled out well) i prepared the pizza on one of those fibre glass anti stick mats you can get transferred to a floured pizza peel cooked for around 7-10 minutes let it cool for about 3 minutes before slicing i think that’s it. My Daughter who is 8 is a fussy eater and doesn’t generally eat very much. This is her pizza below which she almost completed and then complained that she had no room for the last slice but wanted to eat it: winner on this one. Jazzy my dog thoroughly enjoyed the fact Maeve didn’t eat all her pizza... i only have photos of her pizza and a dark photo of the last one (forgot to check the photo and didn’t realise there was no flash) : I got distracted eating! Freezer is still full of meat!
    13 points
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