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My first Short Ribs in my KK Big Bad wowww I’m very very happy

And here it is. Plated Sent from my iPhone using Tapatalk

Memorial Day Weekend, so Shanks for the Memories! Moroccan spiced honey lamb shanks from my pal Adam Perry Lang. Reducing the glaze after an all afternoon braise. Perfect with pearl couscous and a nice Petit Verdot from a winery up the road.

Hey guys, Long time board reader, long time drooler over all things KK. I've been reading this forum for five years now, pining away for the time I would be able to have a KK of my own after having one of the best meals ever cooked by a friend on his 23 Ultimate. Just pulled the trigger on a 23 Ultimate in Cobalt Blue. Wanted the 32, but couldn't justify the price difference to the boss. Maybe after she's had a few meals on it, I'll be in the market for a 32. Thanks to everyone for already answering 99% of the questions I would have asked had they not been answered in the forum already. And thanks to Dennis for answering the other 1%. Now the interminable wait for it to ship to AZ from California. Adam

A little late night snack, pulled chuck roast, a little au jus from the roast, KK smoked cheese and pull apart bread made in the Vermicular

Yum Sent from my SM-T835 using Tapatalk

Pizza night. Cheese pizza, pepperoni, Hawaiian, veggie. 6 weeks of consecutive pizza cooking and I can say my crust game is improving. I finally nailed the sauce and will be using this recipe going forward

Did something a little different for dinner last night - alder wood planked salmon. Dizzy Pig Raging River, white onion and tomato (dusted with lemon myrtle). Direct, main grate, 325F. Grape vine pieces for smoke. Plated with roasted broccoli and scallions, with a nice chermoula sauce. Hasselback dinner rolls with garlic and green onion tops. Wine is a nice Chardonnay/Viognier blend.

Another Friday night steak dinner in lockdown! A nice Denver steak from the local butcher. Seasoned with Gunpowder and Dizzy Pig Raising the Steaks. Started out on the half grate (direct), then dropped down to the lower grate for the final sear. Mesquite chunks. Plated with air fryer potato wedges (sprayed with duck fat) and creamed spinach with mushrooms. Chimichurri sauce on the steak. Wine is a TJ's Malbec. My dog, Kipper, waiting, not so patiently, for me to take the pictures and give him a treat!

Rotisserie chicken two ways. On the left butter, olive oil, garlic, salt & pepper and rosemary, tarragon, thyme and fresh oregano on the right it’s Peruvian spiced chicken with pink Peruvian salt, garlic, black pepper, aji amarillo, aji panca & cumin teboko & Tonyb inspired crispy air fryed potatoes completed the meal and I can’t believe I’ve lived me entire life without air fryer potatoes holy smokes!

Pizza night. Sourdough crust with 10% fresh milled hard red wheat. DOP San Marzano tomatoes. Fresh mozzarella, prosciutto and artichoke hearts. Baked on the KK 23 with a baking steel for leopard spotted crust. There were no survivors.

Pizza night Sent from my iPhone using Tapatalk

Been prepping for this cook in my head fir months. Bought the meat Wednesday. Marinated it for two days. got the bone in leg of lamb even though my butcher told me I was crazy to do bone in on a rotisserie. I was very happy with the results. First time cooking a piece of lamb this big and let alone on the rotisserie. I may have slightly overcooked it but it the flavors were in point served with Mediterranean chickpea salad and homemade Tadziki Quite possibly the most fun/enjoyable cook of my life. Very happy with the first effort IMG_2572.MOV

I was challenged by a Jewish friend as to why I was getting two KKs. I said one for meat and one for milk. They naturally adopted their names - Meat and Milk.

I found some steer rib fillet in the butcher today. Invested for the flavour and expected it to be a little chewy. Ended up full of flavour and reasonably tender- not melting, but closer to rump in texture. Here it is plated. Sent from my iPhone using Tapatalk

Simple porkchop cook last night. Cajun seasoning. Direct. Main Grate. 325F. Peach wood chunks. Side dish of pasta, cuke/tomato salad, crusty bread and a nice fruity Rose.

I made Japanese Curry Chicken today, actually had to start it yesterday. Made the Garam Marsala and the Curry Roux yesterday. Today it was just a case of cutting up some veggie, diced onions, sliced onion, celery, carrot, tomatoes, a bay leaf and chicken thighs. Layer them all in the Musui and cook for 60 mins. Nothing else added, no water no liquid of any sort. When the hour was up add the Curry Roux and let things sit for 10 mins with the lid no but no heat added. Plated with white rice. It was delicious, fortunately I had only made 65g of the curry roux, (ran out of ingredients) the recipe called for 100g but this was plenty hot enough for me with the 65g.

All these gorgeous pizza cooks, I'm inspired to going for it tonight. Last night was repeat of a recent favorite: Peri-Peri chicken thighs. Direct, 325F initially, bumped up to 375F to crisp up the skin, peach wood chunks. Plated with roasted garlic couscous, carrot salad, and a nice peanut sauce. My fav summertime wine - Vinho Verde (Broadbent).

I recently adjusted my spring as the lid wasn’t opening quite the way it was when first delivered. I needed to slightly adjust it again today to get it right where I want it. I decided to lubricate the hinge and spray a little creeping lubricant into the hinge pivot point. I then opened and closed the lid a few times and I quickly realized that I added too much tension to the spring. It was opening faster and harder than I’d like, so I readjusted the spring and removed a little tension. The moral of the story is we should lubricate our hinges on occasion as part of our routine maintenance. My spray lubricant of choice is Boeshield T-9. It’s amazing stuff. If you haven’t used it before, give it a try. I’ve been using it for years on my 5th wheel in a multitude of places including hinge and latch mechanisms, etc. It worked wonders on Cronos’ hinge. 😊. It dissolves corrosion, displaces water, and leaves a thin, waterproof lubricating film. We’re making pizza tonight. I hope you all are enjoying your weekend!

Cooked a brisket yesterday while I planted out the garden. Used some eucalyptus scrap from some house repairs for some smoke flavour. It was pretty good...... drinking, then got thinking, this house was built in 1913, so that wood was felled about 110 years ago! Sent from my iPhone using Tapatalk

Need to catch up on a couple of dinners. First, simple lemon-pepper chicken legs, direct, main grate, 350F, cherry wood. Plated with curry rice and sauteed zucchini and mushrooms. Last night was a Surf-n-Turf dinner. Found a piece of pichanha in the freezer, direct, lower grate, mesquite. Market finally started to get some fresh corn (likely from FL), roasted on the half grate. The Surf - pesto shrimp pasta. Chimichurri mushrooms for the steak. Side salad w/blue cheese to round it all out. For early in the season corn, it wasn't too bad.

Had to take a few days to eat through all the leftovers from last weekend. Tonight’s meal was marinated pork tenderloin, marinated two days using this recipe https://www.slapyodaddybbq.com/2016/04/sweet-pineapple-soy-grilled-pork-tenderloin/ beussel sprouts with red onion, garlic, prosciutto (didn’t have any bacon or pancetta) and Balsamic glaze along with air fryed Yukon gold otatoes tossed in sea salt, garlic, olive oil, black pepper, paprika and finished with Mexican cheese. Served with bottle of Justin cab

Well, I can’t say I have the pizza swinging skills yet but it sure was good. up next, brisket flat and more pizza Saturday. I may have to start doing take out in front of my house soon. 😂

When I received my KK my daughter said that's a Colossus, and so it stuck. I never think of the name so much when introducing it to an admirer but, it remains forever with it's christen name. I believe my KK may be related to yours after hearing your chosen names. Yah, I think I'll have Colossus send out out a signal next time he's smoked up to Cronos and Hestia your New Greek companions. And don't forget to wash em down down with a squirt of Windex like the they did in My Big Fat Greek Wedding, that'll cure everything. Enjoy

Kay. Actually, "The Kay" as grammatical cue that we're not talking about a person. This is common in many languages. Her nickname, in the rare event that something goes wrong, is "Oh Shuck!".

No, my dog Kipper is!

Looking good ready for a rest Sent from my SM-T835 using Tapatalk

A rack of lamb and some drumsticks. Tonight Sent from my iPhone using Tapatalk

Pizza night

If the pavers are well set and basically level, then the KK should roll over it, just take care. The KK rolls well, if the plywood is level (or slight left/right incline) one person can do it, but always safest to have two, one to push, one to guide. Just take it slow and easy and you shouldn't run into any issues. Don't use the handle to pull or push from the top, you don't want to tweak anything.

I've done soft boiled eggs, hard boiled eggs and now poached eggs in the vermicular, all three were the most delicate egg whites I've ever had. Here's the poached one today. 30 mins @156F. Burlap & Barrel Silk Chili and Zanzibar Black Pepper sprinkled on top. I goofed today when I double checked my temp. setting it was only 153F. Stay tuned because tomorrow the egg will be paoched at 156F. I think one could just do it the same way in sous vide, get the water to temp. then just set the egg in the water. I put it in the ramekin after it was cooked.

Welcome @AJR and an extra special welcome to the cobalt blue club. As you have probably gathered, we relive our experience of receiving our KKs by following your journey. Don't forget to update us on the wait, arrival, uncrating and, of course, your first cook!

I rarely refer to my KK by her given name - Shahrazad. Captivating, mystical and you fall in love with her more with time.

I started by naming mine Fat Man and Little Boy after the famous atomic bombs of the Manhattan Project. But some folks thought I was making a political comment referring to certain politicians. So...now it’s down to “Bubba” and “Hey You.”

Dennis has supported me and been extremely patient and thorough while working through my PERCEIVED issues. I've read about KK amazing customer service many, many times. That instills confidence before and during the purchase. Its extremely comforting if you need to exercise/experience it AFTER the purchase. Very thankful to Dennis and the supportive community here on this forum. Ive searched the forums for answers to maintenance questions, cooking ideas, etc. This is a great community and excellent resource too.

Great cooks everyone. Gave some pork ribs a sprinkle of purple crack and salt on the bottom then hit the top with some blazing pepper steak rub with a dash of gunpowder.cant wait. On it goes ..... Sent from my SM-T835 using Tapatalk

The pizza stone (if you ordered one, not standard equipment) has a very smooth surface and is shaped like the grates. The "deflector stone" is not polished and round. Like MacKenzie said, makes a nice stepping stone in a garden or a base for a bird bath. No one, not even Dennis, uses it for cooking. The only reason he keeps making them as part of the "standard equipment" is that converts from other kamado grills are used to having them with their old grills.

I always fill up on lump and that concrete deflector makes a good stepping stone.

Welcome back, Bruce! 1. Every grill is a bit different, so there's no "universal" damper settings. Looks like you're going to have to set up the cooler of adult beverages and spend an afternoon re-learning your grill! But, your initial guess at 225F is pretty off - at least on mine (23"). It's like a 1/8 turn (just barely off the seat) on the top. Bottom vent opening isn't critical, as long as it's open enough for the airflow needed to support the temperature you're shooting for. One and Half turns on mine would get me somewhere around 550F or higher. 2. The Maguire polish is only for esthetics, not for any required maintenance on your KK. Patching the grout is the only thing you need to do. 3. I open my top vent a couple of turns during initial startup to make sure the coals are going OK. Once dome temperature gets within 50F of my target, I close it back down to where I think it should be. Normally, I only light one spot of charcoal for a low & slow cook, but if you want to speed things up a little, and don't mind burning up a bit more charcoal, you can always light a couple of spots. Have fun re-learning your grill. Post pics of those amazing cooks that are coming!

Brisket today. 2nd attempt in recent times. Following Franklin and this board’s recs (thanks especially Tony b!). Sent from my iPhone using Tapatalk

Put a blade roast on the KK to smoke for a few hours. When the IT reached 150F I took it off the KK. Put the roast on a bed of onions. Earlier did some carrots, just washed, cut and put them in the Vermicular to cook. It's nearly at pull stage but I need dinner so took a piece of the side and let the rest continue to cook. Plated dinner. The meat had the most wonderful flavour. I could have eaten a lot more. Tomorrow I should be able to do something nice with all that juice in the Musui.

Gravy!!! Sent from my iPhone using Tapatalk

If you haven't tried the Franklin method for brisket, I highly recommend it. The key is once you clear the stall, around 165 - 170F, wrap the brisket in pink butcher paper for the rest of the cook (IT = 203F), then wrap everything (yes, leave the brisket in the paper) in foil, a towel and toss into a cooler for at hour or so. Then unwrap and enjoy a nice, juicy brisket. I won't shuck out the bucks for Wagyu, but I will pay for Prime grade. The only deviation, is if you want to make burnt ends, separate the point from the flat before you put it in the foil; then wrap the flat per the above. The cube up the point, season (wet or dry or both), put into an open foil pan and put back on the KK for about another hour. Meat Candy!

Not low and slow, but if you want to freak folks out, cook a simple chicken breast, it will probably be the most moist chicken you have ever eaten! Folks typically have not seen the amount of moisture that comes out of a fully cooked KK chicken breast before. For low and slow a simple pork butt is an easy starting point that doesn't disappoint.

I'm excited for you AJR. I hired movers to roll my 32" BB "Cronos" from the front of my house to the back. We needed to go down a grade, and walk it down the full length of the house (loose gravel - dog run), through 2 gates, across a flagstone "bridge" and up a ledge onto the patio. Get the 8 X 4 sheets of plywood. I used 3/4" just to be sure with the 918 pound BB. I think you can easily get away with 1/2" and save a tiny bit of cash. I would have loved to move Cronos through the house, but he wouldn't fit through doors. Once Hestia arrives, she's going through the house. Its a straight shot, we have tile floors, its a concrete slab, so I'm not worried. Plus, the 23" is roughly 400 pounds lighter, so I'm going to enlist friends instead of hiring movers. Mr. Grant above is spot on... Don't use the lid or handle for moving. Id use the wood if the pavers aren't level as it'd be easier to move, and I wouldn't want to put too much pressure on the legs, but I'm neurotic like that

Exactly what Tekobo and Basher said. Looking forward to seeing your delivery story.[emoji4]

The pizza stone surface should be the smoother of the two. They are actually made out of different materials. The deflector is the same material as the KK walls. The pizza stone is a different formulation that Dennis came up with just for the pizza stones.

Seriously yummy looking cooks all. And no, I am not buying one of these. A KK with a goat is a higher priority and even that is unlikely to happen any time soon.

You set a beautiful looking dinner Tony if it tastes as good as it looks oh boy! I like some please

Tonight I’ll spin a pork loin marinated in oak aged balsamic with white truffle. Then spiced with pepper- purple and black, garlic, chillie and paprika. Half an hour into the spin I’ll add the double bottom drip pan with spuds, onion and bacon. Not sure how this will go and the timing- maybe an hour with the 1 and 1/2 hour spin? Sent from my iPhone using Tapatalk