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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

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

  1. 16 points
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. Best Happy Father's Day cake ever!
    15 points
  8. Scored a butterflied leg of lamb gave it a reverse sere Sent from my SM-T835 using Tapatalk
    15 points
  9. 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
  10. It’s a rainy day in the 757. I decided to toss 8 porterhouses on YOLO the Dragon. Porterhouse Pork Chops today.
    15 points
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. 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
  20. 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
  21. 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 😉
    14 points
  22. 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
  23. 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
  24. 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
  25. 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
  26. Envoyé de mon iPhone en utilisant Tapatalk
    14 points
  27. 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
  28. 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
  29. 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 😳🔥💨🍻
    13 points
  30. 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
  31. Dinner in the dark. Hotel style pork chop, fried potatoes and squash seasoned with thyme, ghee and maple syrup. Plated.
    13 points
  32. For those who are not aware of the sheer size of a BB32, it is plenty of room to spatchcock a bird. even a 25 pound one 😁 Nothing fancy, just a little rub and cooked for 2 hours and 10 minutes at 375 degrees.
    13 points
  33. After watching some YouTube vids and stumbling upon some TX style beef short ribs at CostCo last week, I decided to go for it. OMG!!! I have to say that this is better than brisket! For Real! If I were on Death Row, this would be my Last Meal! Indirect, with smoker pot of post oak, mesquite and apple wood chunks, Guru at 265F, wrapped in pink butcher paper at 170F IT with a smear of Wagyu beef tallow, finished at 210F (yes, a bit higher than a brisket). I'd planned an 8 hour cook, but it finished early on me at 5 hours. No worries, stashed in the cooler until dinner time. Sorry no cooking pics, as the timing was a bit hectic and threw me off; plus, my Guru played tricks on me early (I set it at 275F, but for some reason it wanted to sit at 281F??) So I backed it down to 265F and it worked just fine for the rest of the cook. Never had that happen before?? Plated with the last of the season local corn 😢, mashed potatoes with mushroom gravy. I'm telling you people, it doesn't get much better than this!!
    13 points
  34. I was gifted this steak, lucky me. Served with air fries and roasted carrots.
    13 points
  35. OK, I've not been to the forums for years. But a year or so I was having a problem holding a low and slow on my 15 year old KK and I posted to Dennis. Darned if he didn't call me to walk me through a fix. Turned out to be nothing more than un-attach and re-attach my gasket with some heat resistant silicon. Well, I did loosen the top to make sure it was square. The very next cook I set it to 225 and it never moved. I've cooked butts and ribs since then with no effort at all. I've known Dennis since he was just getting started with the KK business (16-18 years ago?) and know him to be an incredible business savie person and a man of great personal integrity. I don't know how much time he has spent helping me over the years but if he does that with all of his customers, and I'm sure he does, I don't know how his wife has not left him for neglect by now. Me and the other Kamado owners (the business he saved to become KK) gave him heck at first because we thought he may be a charlaton like the former owner, but no one ever regrets doing business with Denis, he will find a way to right any perceived wrong. So Dennis, this post is basically a shout out to you and to let you know how much I have always appreciated your customer service, I rate it 100%. Thanks again, Kurt
    13 points
  36. 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
  37. I had a super fun day today. Thank you to all the KK friends who joined the call to watch the unboxing of my new KKs. It was a bit weird, viewing the arrival of my KKs via video while talking to you and sometimes forgetting that the KKs were actually here with me in real life. It's official. I have defected. I switched from pebble to tile. And here they are. The autumn nebula colour that was on my shortlist the first time around is now mine and I love it. I won't be giving them names or dedicating my KKs to anyone but I will note that I am copying @tony b with this choice (I think!). The matt black on the 32 makes me think of @MacKenzie. She was the only person I told about my choice. I was wavering and thinking that I might want glossy black tiles. She said "no, we want a classy look here". The thing that made me smile the most was the "we". She was owning this choice of mine. And the 16 is truly a brawny bambino. @Paul was the first person to respond to my first message on this forum and he posted pictures of his 16, fully loaded, to help with my choice. I didn't get a 16 that time around but I have one now and am looking forward to cooking on it. There are lots of neat little innovations with the KKs since I bought my previous pair in 2017. I for one love this sexy fitted look with the sunbrella cover. I still have a room full of bits to tidy up and store. Tomorrow I am going to fit the rotisseries so that I am familiar with them and confident when I do want to use them in anger. First cook? Too dark and wet tonight and I am too tired but will certainly start trying things out tomorrow.
    13 points
  38. Don’t know how I missed this post, but here’s the chart I consult for my back yard. My skies are Bortle 4. https://www.cleardarksky.com/c/CfMtnOvrVAkey.html?1 Our local astronomy club also does observing from a local microbrewery close to this location (Bortle 3’ish): https://www.cleardarksky.com/c/FnMtnObkey.html?1 I know you saw this one on Instagram. Post it here for the locals too.
    13 points
  39. Here is the finished product. Look at that smoke ring! Simply delicious! Sent from my iPhone using Tapatalk
    13 points
  40. Now I understand what everyone is talking about when you unwrap this beauty. I can’t believe it is really mine. IMG_4310.MOV
    13 points
  41. 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
  42. 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
  43. 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
  44. 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
  45. 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
  46. Going to post WFO money shots in this thread. If anybody has a WFO/pizza oven please feel free to post your money shots if you just don't feel like doing a complete cook thread. Had a long day cooking in the WFO yesterday. (while low-n-slow in the KK's). Had the WFO fired up for about 8 hours.  3 pizzas followed by artisan bread and then buns (for the low-n-slow pulled pork). The pizzas needed a slightly higher temp (and no more using pizza screens). The bread and buns needed a slightly lower temperature.   For a grand finale Mrs skreef put together a lasagna in my new terracotta pan from Portugal. I love this pan. It has a nice glazed interior. Lasagne went on covered in foil. WFO was cruising along at 400* with a hot bed of coals. Rotated at the 20 minute mark. At 40 minutes it was looking right but it needed the top browned. Threw a couple of small logs on the coals. Waited about 5 minutes for the smoke to stop. At this point I had some nice flames dancing across the dome. Mrs skreef reached in there (with a welding glove) and pulled off the foil. 3 minutes later a nice browned top. Sure glad I didn't wait for my 5 minute timer to go off. This instant broiler action worked really well. Next time I'll set the timer for 2 minutes. 
    13 points
  47. 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
  49. Thought I might just as well add a couple of pixs from the rebuild of my square foot garden boxes.
    13 points
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