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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 01/15/2020 in all areas

  1. 11 points
    It was just me and my youngest daughter at home tonight. I asked her if she wanted me to take her out for a dinner date. She wanted to stay home and cook Greek chicken on the the 32BB. We added lentil soup, couscous, and tomatoes with cucumbers.
  2. 8 points
    I fail to see how pebbles cook better than the squares. I’m thinking that the squares hold in more heat because they cover more surface area. This is the formula I came up with and I think our master Mathematician Sygies would agree; squares squared ¥ by the hypottenoose € the total area minus the area of a pebble = better cooking with square tiles. What do you think am I right or am I right lol. anyway very nice looking KK GLX and yummy looking cooks. Welcome to the KK forum. Looking forward to more pictures of future bbquing
  3. 7 points
    We just bought the 23 Ultimate. My first cook was a smoked brisket for a tailgate (26 people). We nailed it. Go big or go home.
  4. 6 points
    All this talk of egg cooking pushed me to get out the pc and cook my breakfast egg. Results- Just the way I wanted it.
  5. 5 points
  6. 5 points
    The detergent is also bad for the steel and will cause micropits. Plus, there's the problem of the knives banging into other stuff and badly dulling the blade. I have a friend who struggled with his wife putting his good knives in the dishwasher, despite being asked multiple times not too. He even went so far as to put red colored tape on the handles to distinguish the ones that DIDN'T go in the dishwasher - it didn't work. He hides them now, too!
  7. 5 points
    Pot smoking didn’t mellow him. At. All. ‘Course, around here that means something else entirely...RIGHT??
  8. 5 points
    Crappy weather, so I was cooking indoors last night. Had been wanting some Moroccan food, so I did a chicken tajine. Pretty traditional setup - marinated the chicken thighs (boneless/skinless) in green Harissa and EVOO for 3 hours, then seasoned with Berbere spices and browned in the tajine, removed the chicken and then browned the onions and garlic. Return the chicken thighs to the tajine and then add the green and black (salt cured) olives, preserved lemon peels, cherry tomatoes, chicken stock, lemon juice and Ras El Hanout. Here's the new twist - the recipe called for chickpeas and at the end, you mash half of them into the liquid to thicken the sauce. Well, I didn't have any cans of chickpeas/garbanzos in the pantry, but I did have some hummus in the fridge, so I tossed a couple of TB of that in to make the sauce - worked like a charm!! Served over saffron rice, with a nice side salad and crusty bread. Toss in a glass of chardonnay and call it din-din!
  9. 4 points
    Ha ha. Think kumbaya and you will be close with Cwmbran. I started working in Wales just over a year ago and was horrified by the fact that a) I would not be able to call people by their names because they were so unfamiliar and b) I would not be able to do my job because it involved lots of place names and it would be disrespectful to talk about point A to point B. Luckily, a friend near home recommended a local professor who happens to be Welsh and was willing to sit with me and take me through reading and pronouncing Welsh words. I got a database of Welsh place names and a list of the most common boys' and girls' names and we worked our way through them. I am no expert but I flounder a lot less now!
  10. 4 points
    We make a weeks worth of hard boiled eggs every Sunday using the Instant Pot, but this would work with any pressure cooker too. So simple....1 cup water, eggs (as many as you want to fit it) on a steamer rack for 8 minutes at high pressure. Throw immediately into an ice bath and done. They slide right out of the shell...
  11. 4 points
    Even though I was copying from a spreadsheet, I checked my math again before posting. I figured (1:20) * (1:20) = (1:440) could already wear out my welcome, so I left it out: 18 grams at 1:440 is 18/441 = .0408 grams of ascorbic acid. As a fraction of one kilo of flour, this is 40.8 parts per million. I have multiple sieves. My favorite combination is a 12 inch No. 25 test sieve over an 8 quart Vollrath bowl. Both are more expensive than alternatives, but worth the money. Gilson 12-Inch (305mm) ASTM E11 Test Sieve, All Stainless Steel, No. 25 (710µm) Opening Size, Intermediate Height (V12SI #25) Vollrath 69080 S/S 8 Qt Mixing Bowl Extraction is a variable in my spreadsheet, currently set to 85%. This however depends on the grinder and its condition and setting, the grain mix, and how completely one sieves. If I were sharing my spreadsheet with others, I'd add an obsessive/compulsive index variable. And I do use some flours (semolina, white) that aren't home ground. Currently my bread is 65% home ground. As for mixing, I don't believe that there are losses differentially favoring or discriminating against ascorbic acid. I use coarser (less expensive) sieves for mixing, alternating between two 8 quart bowls. In fact, I'm cursed for life to sieve seven times because I'm a coauthor of a famous math paper on card shuffling (Google 'Seven Shuffles'; I'm Dave). An uneven distribution of ascorbic acid is a real risk here. A greater risk, in my experience, is the mix going stale after a few years. I don't understand how this is even chemically possible (I should be able to use ascorbic acid found in Egyptian tombs, right?), but I've found it necessary to buy fresh ascorbic acid every now and then, based on observation and experience. I even have very coarse sieves intended for making couscous from scratch. Still on my todo list, and I'm instead in a Mexican phase now.
  12. 3 points
    Where many of us live, it's either that, or go without grilled/smoked foods for months at a time! 😢
  13. 3 points
    What an absolute stunner! The pebble colour is very similar to mine, pebbles definitely cook better Sent from my iPhone using Tapatalk
  14. 3 points
    TY! I obsessed about the KK for 3 years ... finally pulled the trigger. No buyers remorse : )
  15. 3 points
    Yup. My MEATER stopped working and I returned it to the company for a fix. They looked up my online data and said I had taken the device over the recommended temp and that I had voided the warranty. Thankfully, they were nice and replaced it anyway.
  16. 2 points
    Congrats! If coco or coffee char are available, grab as much as you can. Get a cover Get a baking stone Basket divider Rotisserie basket or spit rod. I like the latter. Others prefer the former cold smoker is nice to have, but optional Side tables
  17. 2 points
    Y'all got me going on the egg thing, so I did these in the InstaPot for 8 minutes, quick release and into an ice bath.
  18. 2 points
    Have to agree with you Einstien. Logic will get you from A to B. Imagination will take you everywhere.
  19. 2 points
    Solo Stove sent me a survey, so I took the opportunity to ask about the fire grate in the bigger Yukon fire pit. Appreciate their honest answer but it doesn't appear they are planning to make any changes to the fire grate. I would not have purchased it...............................if I knew about the different shape of the fire grate in the Yukon compared to the Bonfire. When I get back to Michigan in a few weeks, I'll take a picture. Jon Besemer Jan 17, 1:32 PM CST My question is…..have you changed the fire grate in the Yukon also? The grate in my Yukon has a major “bow” in it and that is my only complaint with that product. The “bow” takes up way too much firewood space. I have advised friends and forum members not to purchase the Yukon until the fire grate is changed to eliminate the space robbing “bow”. I own two of your products and want to be accurate and fair to your Yukon product line with my advice. If no changes have been made, are there any future plans to make a change?? Thanks. Jon Besemer Sarah (Solo Stove) Jan 17, 1:37 PM CST Hi Jon - Thank you for contacting Solo Stove. The Yukon bottom grate has not been redesigned since it was released. Because of the extreme heat the Yukon emits, the base pan gets so hot that, when flat, it caves in and distorts the airflow, eliminating the near smokeless effect. We domed out the pan to strengthen it but then added the ribs to give the wood something to grab onto so it was still possible to organize the logs in the center. At this time, our team does not have plans to redesign, but I'll definitely forward this feedback over to them for their consideration. Please let us know if you have any questions. Thank you, Sarah N
  20. 2 points
    I just noticed the new grill has two probe plugs. Way to go, Dennis!
  21. 2 points
    Thanks Bruce. We got decent space for SoCal. But the pool and slide is from 1984. The BBQ island, hot tub and table were from 2004. It’s been functional but all been piecemealed together. I’m planning on staying here another 40 years and we have to replace the fence and do the wall so we decided to get a professional in to help us plan out the space. I’ll be selling the island, table and hot tub to raise funds for the remodel project
  22. 2 points
    What a great KK and those cooks look wonderful. Already you have gotten rid of the white interior. Yes, I agree it's the pebbles that make everything cook perfectly.
  23. 2 points
    Wooden handles just don't stand up to the washers abuse. Knifes are sacred, a rite of passage...I can remember my first buck knife, now where did I leave that?
  24. 2 points
    I also like that knife!!!
  25. 2 points
  26. 2 points
    Wow. That looks like the best beef roll ever. I want one!
  27. 2 points
    No takeaways for you Tekobo. Great effort. Sent from my iPhone using Tapatalk
  28. 2 points
    The brisket turned out nicely, looking forward to this for lunches this week Sent from my iPhone using Tapatalk
  29. 2 points
    Pork Ribs on the 32BB at 6 hrs and 250 degrees with a little pecan smoke. Black bean soup with poblano peppers and left over KK rotisserie chicken.
  30. 1 point
    I love hard boiled eggs. Eat them all the time. A couple years ago, on one of the on-line cooking sites, I saw an electric counter top egg cooker that looked interesting. Checked it out and found great reviews, so I bought it. It is a Chef's Choice, 7 egg electric egg cooker. Have been using it for 2 years and it works great. Pour in some water, put in 7 eggs, set the degree of doneness, turn on the switch and 25 minutes later the alarm sounds and they are ready. Simple, no timing issues, consistent results…….life is good!!!!! This past Christmas a well intention'ed family member gave me a brand spanking new……………….Dash Deluxe 12 egg cooker. I was excited to have the ability to cook more eggs at one time but this cooker is challenging my logic of how things work in the universe. Maybe one or more of our esteemed KK members can help me understand. This new cooker only has an on-off switch. It has an alarm that sounds when the eggs are done. The adjustments for doneness and the total number of eggs you cook is dependent how much water you place into the cooker. This is where my understanding issues begin.............. - If you cook 6 hard boiled eggs, you put in 5 oz. of water and it takes 18 minutes before the alarm sounds - If you cook 12 hard boiled eggs, you put in 3.5 oz. of water and it takes 20 minutes before the alarm sounds. In my lame brain logic………..with a single temperature setting on this unit……you should need more water for more eggs. And why does less water take more time before the buzzer sounds???? Is it the density of the additional eggs that causes the cooker to take more time to cook them????? Wouldn’t less water boil out/steam out sooner and then cause the cooker to just bake the eggs (like an oven)??? Is it possible this new cooker is monitoring the internal temps in order to do the timing? With the single temp setting on this cooker the water appears to boil/steams out at the same rate. The upper rack of eggs are so far away from the heating plate and I can’t imagine the unit can sense them. Plus the lid is thin plastic and would not transmit temperature to the base unit. The base unit has to get hotter if the water is gone??????? In addition to the above questions….with this unit the instructions say to poke a hole in the bottom end of the egg (fat end) and place it upright in the cooker (comes with a pin to puncture the eggs). Why poke a hole in the egg before cooking and why the fat end????????? The other cooker doesn’t require that and the eggs turn out fine….with either the fat end or skinny up. The hole in the cooked eggs doesn’t seem make any difference in the peeling process after you cool the eggs in ice water compared to the eggs from the other cooker. So many questions!!!!!!! Maybe I should get a life and not ponder the whys & wherefore's of electric egg cookers but inquiring (sick) minds need to know!!!!! Thoughts….comments!!!!!
  31. 1 point
    I love the stuff it's pretty versatile, plays well with other rubs .and sprinkling a bit into the palm off your hand and having a lick is Awesome Sent from my SM-T835 using Tapatalk
  32. 1 point
    Picture perfect, MacKenzie. Not a speck of green anywhere in sight on that yolk.
  33. 1 point
    Bacon and egg? I prefer 3 or 4 but if they all look like that one You can cook em up for me anytime. I'll pass on the sardines and take on some capers instead. Good job Mac. Strange habits them Brits have, must be something in the soil.
  34. 1 point
    @Jon B. I too love hard boiled eggs. I think having the capacity to cook 12 at once would blow my mind! One egg sliced, on toast with sardines works just fine for me. In fact, I think I need to have one of those very soon. A bit of added cheese wouldn't do any harm. Gross, I know.
  35. 1 point
    Thanks Jon, I can't get myself that excited about boiling eggs. Have you tried one of these? They have worked well for us.
  36. 1 point
    This sandwich has been a few weeks in the making. I started the kraut exactly a month ago today, inspired by a huge, overgrown beetroot from the allotment that needed to be processed into something good. I found a recipe with that used beet, cabbage, onion and green beans. The kraut has been sitting quietly in the corner of our dining room for the last month, fermenting away in this crock pot. I tasted it today and it was just right. A bright sour taste. Into jars and into the fridge. I have made salt beef a few times using this recipe: https://www.dailymail.co.uk/home/moslive/article-1359876/Salt-beef-You-make-dont-forget-tell-half.html I usually use rolled brisket but this time I bought a hind quarter of beef and so used a silverside instead. Less fat. I hope that won't mean less taste. The salt beef has been in the cure for a week and, usually, the next step requires me to boil it for about three hours. We are going out this evening and I wondered if I could cook the salt beef sous vide instead. I looked up a few recipes online and they ranged from 48 hrs to 3 days at 60C. Given I am due to be away for work and will return at about the 60 hr limit, this seemed ideal. Here is the beef vacuum packed: I have put the sous vide machine on my husband's work bench in the plant room. I have also told him it is meant to be there and I have not forgotten it.. All that remains is to make the rye bread for the sandwich of the year. The shaped loaves are just waiting to go in the KK. I am looking forward to this sandwich. A fair bit of effort but a lot cheaper than a ticket to New York.
  37. 1 point
    Well done Takela. Most of us deliberated for a few years. Maybe except ckreef. [emoji23] Sent from my iPhone using Tapatalk
  38. 1 point
    Is this heat sensitivity a concern when spit roasting over direct heat? I am usually doing this with dome temp around 180C- 200C( 360f- 400f) for the rotisserie set up. I have assumed the rotation would give the probe a break from the direct heat.
  39. 1 point
    The black end is the antenna and heat sensitive.
  40. 1 point
    Exactly, it is important to shield the end of the probe that is not in the meat from the direct heat of the fire.
  41. 1 point
  42. 1 point
    Woke up in a daze at 4am this morning. My inner Q had taken hold .I forgot to take out the ribs I froze last week. Back to bed all good .gave them some more rub and ready to go on with some jam wood ..This is like clock work on Ora I ark it up to 400f remove grates throw on wood add lower grate foil then top grate and set vents always land on or near 250f and tweak .on it goes can't wait love my ribs. . Sent from my SM-T835 using Tapatalk
  43. 1 point
    I’m cooking a small bit of brisket flat today, ready for lunches this week. On the KK with some Jam wood for smoke, more pics to come as the cook progresses. Sent from my iPhone using Tapatalk
  44. 1 point
    Lasagne tonight. First time in the KK. On the plate. 1.5kg of beef with greens that had to be trimmed from the new vegepod. This thing is unreal. Possum proof, grub proof, no more pests eating my veges. This was after planting seeds 6 weeks ago. Sent from my iPhone using Tapatalk
  45. 1 point
    I have been out of town on work and got in today and cooked a few chickens that I had brining. One chicken was bined in beer and salt and the other in jalapeño sauce and salt. The jalapeño bird was seasoned during the cook with Penzeys Adobo seasoning. The other with Penzeys Chicken Taco seasoning. Cooked at 400 degrees on the KK with some hickory wood chunks. The lid was opened only for the video. B5A6BFBE-BE3E-4753-9284-55C3F0082B57.MOV 686D4217-44E2-4CF8-9B42-8F43ECB0D398.MOV
  46. 1 point
    A couple of our US Forestry Service Firefighters from Alabama just got over there to help. We are praying for Australia.
  47. 1 point
    This started as a 15 lb prime brisket ( thank you, Costco): pretty much followed all of Aaron Franklin’s methods for trimming, slather, seasoned with 50/50 salt and pepper. Into the 32” KK at 11 pm last night, off at 10:45 this morning at a perfect 203*. Got up at 4:30 am and wrapped in butcher paper. Used large lump Komodo charcoal and post oak. Temps were 275-300 ( would have preferred 250-75, but what the heck). Impressions: I usually don’t have access to post oak and use fruitwoods. This is noticeably more of an acrid smoke flavor (in a good way) than the sweetness I get from the cherry or apple. I think it is a better match for the beef brisket, though I will stay with fruitwoods for pork. Bark was excellent, brisket completely done and tender. After really ruining the first 4 briskets I tried, the last two have been excellent...I think I’ve got this.
  48. 1 point
    New Year’s Eve porchetta with roast tomatoes and onions. Will defo do again.
  49. 1 point
    The fun part of this adventure is the learning phase. It's easier than it sounds. The best way is to set up a full basket of good lump charcoal, light a small spot, set the top vent just barely off the seat, sit back with a cooler of your favorite adult beverages and see where the temperature stabilizes. (Note: the bottom vent just needs to be open a bit, as it doesn't control temperature, only the top vent does that. You just need to let in enough air in the bottom to keep the coals going.) Then move the top vent in 1/8 turn increments, letting the temperature stabilize each time. Take notes and viola! you have mastered KK temperature control. The results are repeatable. After a short time, you'll toss the notes, as you'll just know your grill and how to set the vent for the temperature that you want.
  50. 0 points
    @Basher sounds like an Easter Day cook is on your horizon that’s exciting. The fence is a dangerous situation. I got a 4 & 2 year old girls and I’ve been putting it off for a few years. The heavy rain we got last year and this thanksgiving really out things over the edge but it’s forcing me to just do the whole yard. Look at these close photos of the fence situation.
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