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@C6Bill that looks/sounds like a killer soup well done! Lobster season has started again in San Diego so I went down to the docks today and picked up 3 live lobsters that were caught last night. If you don’t remember from last year our CA spiny lobsters don’t have claws but they have big tails. Always fun to see the girls get excited/scared about the live lobsters and then explaining to them why they keep moving after they are dead is also somewhat entertaining Grilled lobster with salt, black pepper, butter, garlic & parsley grilled over mesquite wood Grilled asparagus with salt, pepper, garlic & olive oil Brussels sprouts with applewood smoked bacon, red onion and balsamic vinegar served with Laurent-Perrier Rose

I cooked a rotisserie chook last night. I always love the results that the KK rotisserie gives. Sent from my iPhone using Tapatalk

Well there was another birthday in the family yesterday so the request from my sister was for chicken and a loaf of sourdough. The chicken was done at 400 indirect for an hour. They were good size birds, 5.5 and 7 pounds. I can’t take credit for the cupcakes. There is a local place that makes those just fine without my help lol

Well, for this week anyway. Wife: I've had it with you! I can't believe you forgot my birthday for the fifth time! I think a divorce is in our future. Husband: I'm sorry, dear. It won't happen again. I'll get you tickets for the upcoming NASCAR event. How's that? Wife: You'll do better than that. I've been wanting my own race car for years. A fast one too. Husband: You can't be serious. Wife: Tomorrow afternoon, there better be something in the driveway that can go from zero to 200 in less than 5 seconds. Period! Husband. Yes dear. So the next day the wife comes home and sees a package in the driveway. Thinking it's the keys to a race car she opens it to find a bathroom scale.

Used my newly delivered Peruvian spices, also used my favorite dark/stout beer Alesmith Speedway Stout and use aji amarillo instead of jalapeños for the green sauce. Very authentic and extremely good

What can I say? We gave two of the three chickens away, together with some baked/grilled yams and carrots and green crack. Loved by one and all.

Found some ribs in the freezer from a few months ago - cooked super fast! Took about 3 hours then I sauced and cooked another 20 mins. Cooked at about 225-250 with cherry and a little bit of pecan. Used meatchurch rubs (honey hog base and topped with holy gospel).

Decided it was a good day for soup, it doesn't really feel like soup weather but i did want something nice and fall like lol This is a butternut squash and shishitzo pepper soup, everything you see on the KK was grown in my friends garden. She is amazing Cooked the squash/onion and potato for 60 minutes at 350 before adding the peppers and tomato, then cooked for another 40 minutes or so. After all of that was cooked I cored an apple and baked that for 20 minutes. Then everything into the Blendtec with a little vegetable stock. And then some chicken stock and a little light cream into the pot to get to the proper constancy. Topped with sharp cheddar and sour cream. And of course some jalapeno frito scoops

About 3 hrs indirect at 315 degrees. Not quite as tender as low and slow but very good. Glazed with a Peach BBQ Sauce from a local farmers market.

Tekobo goes to the local steakhouse and unfortunately for her, it’s Tony’s first night as a waiter. Tekobo: I’ll have the 8oz fillet please Tony: Yes miss. Coming right up. As Tony is bringing the steak to her table, Tekobo gets annoyed. Tekobo: Sir, why is your thumb on my steak? Tony: So it won’t fall on the floor again, miss.

No in-progress cooking shots, as it was drizzly rain all afternoon. Ribs were on for 5 hours, wrapped in pink butcher paper after 3 hours with smoked beef tallow slather, and rested in the cooler for 90 minutes. Cook was indirect @ 275F with smoker pot of hickory, mesquite & post oak chunks. Plated with rosemary/thyme mashed potatoes with shitake mushroom gravy. Leftover coleslaw from the other night's cook. Nice Rhone red blend to go with it all.

Thank you to @Troble for the Aji Panca and aji amarillo paste in the care package that he sent me a few months ago. I was not totally sure I was doing the right thing, but I blended all the ingredients in the list above the red potatoes recipe to make the marinade for the chicken. I only decided to make this recipe late this morning and so did not have “overnight” to marinade the chicken. They will have been marinading for about six hours by the time I need to start cooking. I remembered that @Troble‘s quantities are usually generous so I made up the marinade recipe for two chickens but applied it to three chickens. I kept the cleaning up down by putting each chicken into its own bag, pouring in a third of the marinade and sealing with the vacuum sealer. Here they are in the dry ager awaiting their fate. I also made up the Peruvian green sauce aka green crack. It is sooo good. Looking forward to uniting that nice cool sauce with hot rotisserie chicken later today.

Beautiful looking soup! I’ve just put some beef ribs on, I ordered short ribs that were left whole, but that got lost in translation somewhere and I got them cut individually. Sent from my iPhone using Tapatalk

@Jon B., @tony b, @Paul and @MacKenzie , shame on you for encouraging @Poochie by laughing at his terrible jokes. I showed the post to my baby brother and he laughed out loud. That is a sure sign of a terrible joke.

8+ lb Boston butt smoked with lump and hickory at 250* F. I had several chunks of hickory buried in the charcoal as well as hickory chunks and chips in the cold smoker. As posted elsewhere, the butt didn't stall so i had to get up at 4:30 am after just 8.25 hours at 102* to foil and pack in a cooler, pulled at lunch. Very tender and moist, but still not as much smoke flavor as i want - will discuss that in existing threads.

Having owned KKs with pebbles and KKs with tiles I feel I am qualified to comment here. Upkeep is theoretically the same but, because you will love your tile KK more, you will end up cleaning and shining your tile KK up just that little more than a pebble KK.

I’m pretty certain Dennis told me that he only does one grout colour. That said, he may have been trying to help me focus!

In my ongoing quest to tick off each major type of KK cooking- tonight was time to spin the first chickens. Thanks @Troble for the excellent recipe... Not able to source the proper chilis here in Melbourne at present, but we made do. Enjoyed a barrel-aged Firestone Walker (recently acquired a mixed 24-pack of historical releases from those guys)- happy days! IMG_3063.MOV

I made grilled pork tenderloin with white wine/dijon mustard cream sauce last night. Served with roasted cauliflower with lemon zest and parmesan cheese plus honey roasted carrots and 2013 Merry Edwards Sauvignon Blanc. Turned out great.

The birds were roasting hens.... quite large as chickens go. I cooked them at 300 degrees F. The meat was succulent, very moist, and I removed them a few degrees below rec. cooking temp and covered tightly to allow them to finish off the KK. I have since learned my lack of a crispy skin and golden color were the result of insufficient KK temp. Oh well. I figured since roasting hens were fatter, it would be wise to cook slower to render most of the fat out. Lesson learned. BUT i also learned something else by accident. The Connecha sausage fell out of the rotisserie directly into the glowing coals; must of sat it the embers for at least 5 minutes. Low and behold, i found myself and my guests ranting about the flavor and texture of the Connecha! Like a reverse seared steak i guess. I will be using this technique again and again in the future.

Firefighters scoured an Australian neighborhood looking for a gas leak. They found a durian instead. (msn.com)

Would be really easy to make up a draft door with a tube and bracket welded to it that the male cold smoker tube could slide into. We've already done this for the 19" Gas burner

Can anyone tell me why my chickens look like they have a farmers tan on the legs? It’s so strange. I had an even distribution of coals/heat and I used a couple of small pieces of mesquite wood spread out over the coals. I also used the leftover marinade to baste evenly every 30 minutes. Very Kelli with the flavor and marinade but curious as to why at the end there is such start color differentiation. Looking back at my original post from February I see the same thing one thing to note was I was very pleased with the marinade and I think the additional of the Alesmith Speedway Stout certainly helped with the overall flavor. (Although drinking 13% beer might not be the best idea for cooking 😀)

Color is the hardest choice especially because it really is personal preference. Nobody is going to tell you one over the other (except for team bronze) because they are all amazing, especially when seen in person. Pick your color with certainty over all else. After you order you are going to have a few months of anxious and exciting wait time, where you’ll dive deep into this forum and others, end up spending more than your wanted on accessories both from KK or another party, and ultimately build your excitement for delivery day. You don’t want to taint that experience by ogling other colors, second guessing yourself and creating buyers remorse for something you don’t even have yet. It will be a waste of your time and nerves, because no matter what you end up with you will love. The ooos and ahhhs at other colors and how good they look never goes away. It is why we all are genuinely excited for each new owner on the forum. Sent from my iPhone using Tapatalk

While I can get the "normal" Firestone Walker beers here, not much chance of scoring those "historical" ones. Lucky Dog you! Spun chooks with green crack sauce - doesn't get much better than that!

Father's day gift from the wife and kids... put it to good use today!

Thank you. @Troble, yet another winner of a recipe. One set of friends are having their kitchen re-built so we gave them one chicken and sides and the other set of friends just happened to be visiting yesterday morning so I offered them the other chicken. Once you are roti'ing one chicken you might as well do three! Here is the feedback they sent me afterwards: No kitchen folk were brief: Phaaw Great supper!!! Thanks We agreed that the dish went well with red wine. The other friends were more effusive: Just eat? I get it now.:5⭐️, would eat for free again. Thank you so much for a wonderful unexpected supper. I don’t know if the new rotation hack for the KK worked as desired, but the chicken was excellent. Not dry and beautifully spiced with the marinade. The ‘comes with’ was lovely too. The yam was a lovely surprise and worked so well with the sauce (as did everything else) and the carrots beautifully sweet. Excellent—would order again. So, if you have not yet tried this recipe - what are you waiting for?

My best guess is that the legs aren't as thick as the rest of the bird and they don't have much fat, especially at the ends, so they will have a tendency to darken (burn) more so than the rest of the bird. One of the reason that you see folks putting AL foil on the ends of the legs of their Thanksgiving turkeys in the oven. If it's something that bothers you, you can always truss the legs together with butcher's twine, which will keep them closer to the body and not sticking out in the heat like antennae!

Ok tekobo, stop messing with that catnip!

Oh my! Look at that....

Careful...They know how to pry open your wallet!

Excellent choice @tony b ! Mine cooked for 8 hours but ideally could have done with a bit more time ( @tekobo suggested 8-12 hours at 150 celsius) We had some left over for tonight's supper and it is even better ! Would have gone well with stout , but didn't have the room.

Chuck short ribs on the 16TT. A variation on meatheads big bad beef rub. Sorry, no plated picture.

Smoked a chicken on the Komodo kamado with lump and apple wood and roasted fingerling taters in the drip pan. It was the first time i used the cold smoker and it worked well. Filled it about 2/3 full of loose apple wood chips and it pumped smoke for a bit more than an hour. Tighter packing and filling it should get me more time but I'll need to figure out how tight the chips can be without the fire going out

Killer picture, mouthwatering

Your question sent me searching @jeffshoaf. In his book Finding Fire, Lennox Hastie smokes cream. I also found a post online about a recipe for Smoked Milk Ice cream by Ben Tish. Both aim for a light smoke, use a shallow bowl and both refrigerate overnight to develop the flavour. I think the cold smoker would be ideal for the task. Timing seems to be anything from 10 minutes to an hour in total but it does sound like you need to taste and test as you go along to decide when to stop. Thanks for the question. I already had the Lennox Hastie book and I liked Ben Tish but didn’t know him as a BBQ chef. Looking forward to exploring his book Grill Smoke BBQ. Another place that does interesting stuff with fire and smoke is Etxebarri in Spain where Lennox Hastie learned his fire cooking craft. I went there many years ago, before I started barbecuing, and was pretty excited then. I suspect it would blow my mind if I were to return now. So much to explore…

If you stew up in the KK as I have done in the past, I generally leave the cover off with the addition of some fruit wood chunks adding some smoke flavor to the stew. Kinda like a slow simmer in smoke. Smoking milk on it's own isn't a draw at least for me because I can't dream of an end use. Let me ask, Are the corn shuckings a contest where the most amount of corn are shucked by a team or individual and a prize given to the winner?

When I was young and bored, some mates and I carbonated some milk... wouldn't recommend it.

I've only used my cold smoker with pellets- 7hr 300F for some beef ribs, checked occasionally and never went out; burnt all the pellets all the way through. Have heard others report that it works best with pellets compared with chips or chunks. Also- as mentioned, simple foil packet with pellets almost evacuated my neighbourhood- so there is always that.

I use a little baking powder too, and as already mentioned a little higher temp. In the KK i've been cooking my chickens between 375 and 400. And I will take Dennis's advice and try a tenderizer too These ones were sauced just prior to taking off. the skin was already crispy.

No secret- I have had my KK for only 4 months. Have cooked whole chickens only twice- spatchcocked on one occasion, roti the other time. Followed rough guidelines on the poultry section of this forum vis a vis timing and temps. Perfect results both times. Seems to me that the secret of golden brown skin on a chicken- is to get a KK....

Ain't that the truth!!

That’s a great looking bird, and an interesting looking basket. Best of both worlds, spatchcock and rotisserie at the same time 😁

You're outnumbered. Sorry! And terrible is the only kind I know

Actually, I think they both look great!

I have a 16" TT in cobalt blue...tiles! I remember reading on this forum a long time ago that all KKs were tiles. Between shipping damage, accidental drops and such the corners were knocked off or rounded over. Dennis, being ever-so thrifty thought "I bet I can glue all these damaged tiles on and some folks will think they're something special!" And now you know the history behind the damaged tile UMM...pebble KKs.

I'm glad we got that straight, Poochie.

I use the same rule that I use for cars, Blue is faster so get the Blue one 😁

I wouldn't mind having a plate of that right now. Looks yummy.

I was inspired. Got beef short ribs on the KK now for dinner tonight.