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Showing content with the highest reputation since 06/28/2022 in all areas

  1. In the middle of the afternoon I decided to make cheese burgers. Get the meat from the freezer, do the patties, no buns, find a bun recipe, make the buns, grill the burgers. It was busy but worth it.
    11 points
  2. Little meal for one. Wagyu tri-tip (so juicy) and tomatoes and garlic roasted with oil and balsamic vinegar.
    7 points
  3. Got some nice shorties and gave them some Grill mates steak rub and a bit of melted butter at the end .it always amazes me how these shrink and rise . They were falling of the bone gotta love how the KK keeps things moist. Sent from my SM-T835 using Tapatalk
    6 points
  4. A few pics while wrapping. It is in the cooler now. Party is at 2 PM. It probed like melted butter so i think it will be ok EDIT: And the finished product, with bread of course. It was by far the best brisket i have ever cooked and i've cooked some decent ones in the past. This one was so tender and juicy, it wasn't a big party but we ate the entire thing
    6 points
  5. Did my prep last night, this 15 pound brisket will be going on the 32 soon
    6 points
  6. smoked some pork belly, roasted some coffee, and grilled some chicken nones before the typhoon comes…
    6 points
  7. Ribs turned out great Sent from my SM-T835 using Tapatalk
    6 points
  8. "Oregon Country" tomahawk ribeye from Town & Country grocery tonight. First steak on my 32" KK and this one was definitely worthy. Fantastic marbling made it super juicy. And a really thick cap. Coarse kosher salt and garlic seasoned for the dry brine for about 3 hrs. Adds fresh cracked pepper once I brought it out of the fridge to warm up a bit. Did a reverse sear baking it at 300F dome temp (using the half grate on main grilling level) to an internal temp of 120F. Pulled it off and let it rest while vents were opened up wide. Once the coals were ripping seared it on the lower grate for 1.5 min each side (rotating @ 45 sec). Wife and I agreed that it was right up there with the best I've made. Seasoning, crust, and done-ness were all perfect for our preferences. Sent from my iPhone using Tapatalk
    6 points
  9. Just wanted to let you know that I'm back from my MUCH needed family holiday.. First time out of Indonesia since COVID started. DId four days in Paris, four days in Provence, four days in Venice and four days in Rome.. A great trip, my 16 year old daughter and wife's first time. Over booked the trip and ran myself ragged but lived. Produce was spectacular, but sadly most of the restaurant food was underwhelming.. I did not realize how good both the food in Bali and my house was.. Qatar airways was amazing and DOHA airport mind blowing.. the business class lounge was over 100,000 sq'.
    5 points
  10. Latest pizza night. 24 hour poolish dough. 650-700f for 4 min . We may try a side by side with a stone and a steel next time just for fun.
    5 points
  11. It was stuffed pasta shells night here, stuffed with fresh spinach and ricotta. Added a few more things, mushrooms, olives, German Butter Cheese, aged cheddar, tomatoes and some marinara sauce. Once baked added some chives and parmesan cheese.
    4 points
  12. Thank you for this conversation, I knew I could count on this community for a good pizza dough. I agree with Poochie this is a learning process with ingredients, the BBQ, down to how you stack your fuel. They are all elements to track and tinker with to make the ultimate pizza. We all have to start somewhere. I will try my first pizza on Monday, wish me luck and thank you all for the great conversation.
    4 points
  13. Yea I changed my setup to this…
    3 points
  14. homemade falafel homemade pita bread homemade tzatziki homemade hummus homemade pon de ring. this is a japanese donut…
    3 points
  15. Looks good Troble. Made your roti chicken tonight with green crack sauce, smashed roast potatoes and green papaya salad for some extra funk and spice (actually made with green Granny Smith apples instead). So so good IMG_4377.MOV
    3 points
  16. I had some chicken breast meat left from a previous cook and decided a chicken salad sandwich would fit the bill today.
    3 points
  17. No KK cooking for me last week, this week or next week as I’m on a 3 week Hawaiian trip with my family. One week in Kauai, one in Oahu and one in Maui and I did get to eat some delicious pig that was cooked underground last week (two pics for reference) but tonight I wanted to sneak in a non KK pic because of the setting of my “grill”. Teriyaki chicken cooked over charcoal with fried rice in my backyard here on Oahu. Was fun to cook with charcoal again as it always reminds me of camping, tailgating and my Weber Smokey mountain.
    3 points
  18. The cook went really well. I put the brisket on the KK at 10:00 PM Friday evening. The KK stayed steady and cook well overnight. It finished about 4:00 PM Saturday. We let it rest for about two hours and then ate it. My wife and kids enjoyed it. I reheated some yesterday (Sunday) for a block party. It was devoured almost instantly and the feedback was very positive. For the block party, we also made some smoked Mac & Cheese.
    2 points
  19. Good luck @SilverSuzieQue! It's a learning journey.
    2 points
  20. Nailed it. I'm putting some TX beef short ribs on shortly (pun intended). Waiting on the KK to come up to temp (235F) before putting them on to smoke for about 4 - 5 hours.
    2 points
  21. Aha! Glad you were able to identify the problem. Rotisserie yumminess to come when you receive your new rod.
    2 points
  22. Looks like what happens in Vegas doesn’t stay in Vegas anymore 😤
    2 points
  23. Wow...that all looks amazing. The pork belly is candy!
    2 points
  24. Wow Mac. That was some going to get that done in an afternoon/evening! Good looking burger. Yum. P.S. Awesome setting for your grill @Troble Good to see you getting some time to relax.
    2 points
  25. You certainly can, but I’m not sure it’s beneficial. The moisture retention due to the efficiency of the kk is second to none, to the point I regularly see puddles of moisture on the ground below the draft door. I’m also not sure of the benefit for the same reason I cook fat cap down. As a protein heats, moisture is expelled, not absorbed, so I don’t believe additional moisture in the grill will help. Sent from my iPad using Tapatalk
    2 points
  26. Going to get a few things today but have to set it up first Sent from my iPhone using Tapatalk
    2 points
  27. Glad to hear it was a nice trip!
    1 point
  28. Two things.. I can't begin to tell you how much better an overnight rested brisket is.. My new minimum is 12 hours and as long as 18. Takes that long to redistribute the juices. I also add Wagu fat/tallow to the wrap and rest.. You can buy on Amazon in a big black tub. Just wanted to point out you have your basket splitter set up for a left-handed person..
    1 point
  29. I've used straight mayo as a binder before, but never even thought about tartar sauce - funky!
    1 point
  30. I'll be doing the same, a nice 15 pounder. Hope it comes out as good as my last one
    1 point
  31. @5698k Thanks! I've also noticed the puddle under the KK. I figured the moisture is quite high by default inside the KK. I'll run the first without and see how it goes.
    1 point
  32. That would be Awesome mate .let me know what I can send to you Sent from my SM-T835 using Tapatalk
    1 point
  33. This appeared on my breakfast plate this morning.
    1 point
  34. Scored a great tri tip from my local butcher and decided to prepare it for tomorrow. Injected it with my favourite koren bbq sauce then sprinkled it with the last of my gunpowder Tony b sent me .vacuum sealed it to marinade . Sent from my SM-T835 using Tapatalk
    1 point
  35. Developed this sauce recipe trying to get as close as possible to Johnny Harris's (Savannah) barbecue sauce. It isn't QUITE there, but it is in the ballpark: Johnny Harris- Style Barbecue Sauce 2 tbsp chili powder 2 tbsp fine ground black pepper 2 tsp white sugar ½ tsp salt 4 cups catsup 1 cup yellow mustard 1/4th cup Worcestershire sauce 1/2 cup real cider vinegar (may experiment with other vinegars, like champagne vinegar or sherry vinegar) ¼ to ½ cup packed brown sugar (prefer dark) (May substitute honey, and add dark molasses. Should be to your taste. 2 tbsp butter 3 Tbsps fresh lemon juice Directions: Combine catsup in mustard in large pot. Warm on low heat. Stir in all ingredients except butter and lemon juice and mix thoroughly. Cook on low and stir frequently until well blended- 15 minutes. Remove from heat. Cool for 15 minutes. Add butter, stir until thoroughly blended. Add lemon juice to taste. Best if heated before using. Do not boil. This is the base recipe, and it is good for all meats- beef, chicken, pork, etc. I also usually use both honey and dark molasses (as above) for the sweetener. Taste at the end and add more honey or sugar or salt if needed. You could add cayenne pepper or hot sauce if you wanted it hotter- most of the heat in the recipe comes from the black pepper. I have also added several shots of espresso sometimes; tried dark chocolate once to good result; tried adding (separately orange marmalade or raspberry jam to give it a more fruit base.) You can also experiment using different vinegars (like champagne or Spanish sherry), but this is usually a lot more expensive for very subtle difference. You could also try adding a little cinnamon, Chinese five-spice, or both (not more than a teaspoon.) In my last patch, I doubled the recipe, added one tablespoon each ground ginger and five-spice.
    1 point
  36. They get you a nice edge crust
    1 point
  37. The Vito dough is definitely my favourite, and I’ve tried a lot of dough recipes. These are the latest pizzas using that dough. Sent from my iPhone using Tapatalk
    1 point
  38. Hey Poochie, I’ve cooked many pizzas on the KK with some good results. I’m saying that, I’ve just recently purchased an ooni, the pizza game has stepped up a level. Here are some of the pizzas cooked on the KK, I always preheat mine for at least a couple of hours with the stones in at 500-550c: And here are the latest pizzas from the Ooni: The dough recipe I use is a 48 hour dough, that uses a poolish: In short, the KK makes great pizza whereas the ooni is next level. Sent from my iPhone using Tapatalk
    1 point
  39. I need more space as I have too many toys so I’m considering selling my 42 kk if I get what I want. It comes with side tables, cover, rotisserie, gas hook up, and a cold smoker. (All original standard accessories as well) Located in Canada/Durham region. Just testing out the waters. If anyone is seriously interested message me. This is about a year old. Sent from my iPhone using Tapatalk
    0 points
  40. Lobster meat was $65 a pound last week when I got some for lobster rolls
    0 points
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