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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 09/15/2020 in all areas

  1. Chuck roast Sat! My wife seasoned it so I don’t know all that was in it but turned out great. Bout a 6 hour cook, 275 entire time. I’m trying to build my brisket game but my son says this is better 😔 It was good! 😂 Anyway, hope you guys having a great weekend! These forum pics always make me hungry.
    12 points
  2. Filets and ribeyes. The crust on the filet was the best yet.
    11 points
  3. I like a chuck roast, as it's a lot less meat to deal with than a full brisket. Well, corn season is winding down here, but I did manage to score some local stuff this week. Porkchops and snags with local corn. No plated pics as I had a dinner guest who was hungry! Another friend was over for dinner last night. Ribs and corn this time. Indirect, smoker pot of hickory & apple, 250F. Country style ribs got a slather of mustard based sauce at the end. This friend wasn't as ravenous, so I got to snap a plated pic. Side of homemade potato salad and air fryer hu
    10 points
  4. Birthday present from a friend. They obviously know me well - LOL!
    8 points
  5. We are going on holidays tomorrow to the Gold Coast with some friends. i have to work today and wanted to take a cooked brisket with me- a poorly selected brisket, once opened I realised more than half was solid fat. the plan was to cook overnight, however, once trimmed there was only 1kg remaining. I didn’t really want to be up half the night with this poor excuse for food. It was sooo thin...... so close to pulling out and feeding it to the dog...... like we used to with brisket in this country. found some chorizo sausage in the fridge, and some string in the drawer. put it
    8 points
  6. Thank you Tyrus, MAC. drumsticks tonight. honey soy and tandoori chicken with home made spices and yogurt. I haven’t made tandoori before. Turned out delish. Definitely do it again. The yogurt in the marinade tenderises the protein. Garlic, ginger, cardamom, turmeric, chilli and a couple of other spices.
    8 points
  7. Twas a beautiful spring Sunday afternoon. a great day to try out my new Smartfire on some ribs. beef ribs, and pork.
    8 points
  8. Threw a few chicken breasts on the KK tonight and made a nice Caesar salad, one of my fav meals to make during a busy week.
    7 points
  9. Spent yesterday and today cleaning up my garden after two nights of killer frost, My coverings weren't enough to keep these killer frosts from doing what it always does. Now we have the tail end of Hurricane Teddy to deal with for the next two days.
    7 points
  10. Yes, very ugly, yet effective. im expecting a call from Dennis asking me to remove it. He doesn’t need these images circulating, could be bad for business! 😂 I’ll source a better cut soon to make up for it
    7 points
  11. Just make up a name for a new cut and say you paid $1500 for it. People will be impressed. Kobe Squiglet sounds good.
    6 points
  12. Hi ckreef, thanks for your input, very interesting. I had seen a Santa Maria grill, but hadn't paid it much attention. I think it seems like too much hard work for me, at least for now with 3 young kids and pretty hectic job. I'll just have to settle for a KK. I really don't have that much room, and so to some degree having one BBQ, at least of reasonable size, is probably all I can handle. As mentioned, I have a 4 burner Weber gas, but I'd consider selling that and maybe even getting a smaller open griddle for when I just need to cook sausages or in a real hurry. ( or maybe a back up if I
    6 points
  13. I tend to think I know more things than I really do when I have drunk more than I really should.
    5 points
  14. Grabbing the local corn while it lasts. Grilled chicken breast, corn and a nice crusty bread. Side of curried rice and a green salad. Lovely white Rhone wine to wash it all down with. Direct, Main grate, 375F, apple wood chunks.
    5 points
  15. Sit the pig in the racing style...feet under the belly and fronts extended. I used Kosmo's Q pork original injection in the front, rears and along the loin. Any problem with the head for room just lop it off and so with the the front pads. Oil the skin and cook around 250-75 to the 7 or 8 hr point and check for temp in front shoulder. Best yet is to have a probe there. Your going to need something below to catch all the dripping. If you can leave the head on it makes well for presentation and don't forget the Aluminum foil for cover around the ears and nose. Does the 32 have a top split grate
    4 points
  16. Steak it is and those grates are soo clean...you embarrass me.
    4 points
  17. Basher, that has got to be the ugliest brisket I've seen, you did a great rescue on it. Hats off to you, Basher. Hope you have a wonderful holiday.
    4 points
  18. Ha! Some sales agent. I can confirm that paying for five KKs from Dennis empties your wallet but does give you lots of pleasure. As does helping others to make the right decision for them. Pushing the boundaries always helps with the "see, I only got three and didn't get that awful colour you didn't like" argument. At 100kg the 16 is not likely to be a beach accessory but I am hoping to take it on stay-cation in the UK. I hate using rubbish bbqs at holiday homes. Yay! I can't wait. In fact, might start practising with a drink tonight.
    3 points
  19. Simple enough and the Gospel truth. It's called an inspirational poster.
    3 points
  20. Thank you for the welcome. The sofa search is progressing well. (Tekobo : Duresta ) I mentioned to Mrs RD that I had cancelled the order for the Buffalo Komodo grill and received a refund- she replied 'Good the others (meaning KK) are much nicer.' So, green light in the nicest way. Busy next few days -nice things- but will be choosing a KK soon - something I want to savour. I think I know which way I'm (we) are heading but will have a few questions, eg 23" v 32". Thank you Very Happy ! Best RD
    3 points
  21. @Basher that pic of the brisket on the grill....props to you for sticking with it and posting it no matter what. They don’t always look pretty do they?
    3 points
  22. The bark looks good, an odd shape but, it's all about taste. Good idea about the dog, maybe later you can slide him a taste too
    3 points
  23. Had some old lumber and an idea for a piece of real estate off the cooking area that was exposed to the weather. This two draw unit was built for waist high use and ease of accessibility. Storage down below for red oak splits or whatever hard wood around and an asphalt shingle roof to keep it dry. Plenty of space and some mods will be adapted for end use later...still a work in progress. Fits well in it's wooded area. The pic on the spin is from a spoon roast or sirloin, marinated in Stubbs Beef marinade overnight and later basted with the same. This I found was a tasty mariade and in the en
    3 points
  24. Tyrus that’s a really nice cabinet! You do nice work. When I looked at that first picture of your solo stove and saw that piece of upright board I thought it was your spin was in the middle LOL that top log looks like the meat! Silly me.
    3 points
  25. I soaked them in PBW last week. You should see the main grate that I cooked the brisket on, Oy it’s a mess.
    2 points
  26. You take great pictures Tony and cook wonderful tasty looking meals yum yum yum!!!
    2 points
  27. Practice makes perfect so they say.
    2 points
  28. @tekobo you'll have no problem with the 16 KK. I get home from work and start a chimney of lump and within a half hour I have a 300° grill. Just enough time to season or prep the meal. And if for some unknown reason it takes 35 - 40 minutes just grab a nice adult beverage and watch the temp probe climb.
    2 points
  29. Good Evening Braai-Q, This is a great forum - what a friendly bunch ! It's clear there is a lot of passion here. I've read quite a lot of topics and posts and I see that my queries on 32 " v 23 " have to a large extent been answered, I think. Tekebo foresaw I was to be edging towards the 32". Just the 2 of us at home now, but the 3 kids are back home pretty frequently. I'd like to think that is because they like to see us, but if I'm honest I think it's because I brew beer and so they have an unlimited supply of free booze - and the pub is next door. So cooking for two most of t
    2 points
  30. When it rains it pours Mac, don't fear soon the Grizzly will come round and visit your estate to bring joy and companionship around the Holidays.
    2 points
  31. Welcome to the UK corner @RokDok. I'm a fellow UK owner and I see that you've met the usual suspects although @tekobois far from usual and on the suspect part, my wife does get suspicious when I chat to @tekobo. We tend to aid and abett each other. We're here for you on the 'life and death' line and I'd think this forum is pretty 'ride-or-die' when it comes to the KK cause. If I can help with any questions from a UK centric perspective, feel free to ask away. I moved house* to justify getting a 32KK so I'm going to provide all sorts of sensible answers. I also convinced my wife that we n
    2 points
  32. I'm glad your friend gave you a few seconds to grab a plated shot so the rest of us can drool.
    2 points
  33. That is just what I need a slice of delicious pizza.
    2 points
  34. Thanks Bruce. Ran an extension cord out to the backyard and came up with that. The pioneer look I call it. A side view.
    2 points
  35. Simple brisket to stock the freezer for weekday lunches/dinners. Meathead’s big bad beef rub (ish). Left the KK running for dinner tonight - nice that it will rumble along for 24 hours and still have plenty of charcoal. Cheers
    2 points
  36. It's a draw. The Husband prefers the speck, stracciatella, fig and balsamic pizza and I prefer the crudo and stracciatella pizza. I am not keen on round food touching square food and that is what the sweetness of fig next to smoked bacon feels like to me. One of our Padovadan friends knows Dario Cecchini, the Tuscan butcher who was featured on Netflix. Apparently Dario is a very nice person and it is a pleasure to visit his restaurant in Panzano. We had the Cecchini experience here in Padova yesterday. Our friend ordered a box of goodies from the Panzono store and we had the opport
    2 points
  37. I used some of the peppers and all of the pork tenderloin in a cucumber and pork stir fry.
    2 points
  38. Actually got two fires going on in the KK for a pork tenderloin and one in the Konro for roasting peppers. Done. IT 145F, meat is moist, tender and tasty. Going to use it in another recipe later.
    2 points
  39. You are about to dodge a bullet, cancel that other grill and focus on the KK. You will not regret getting a KK. Not only are they over engineered but the food actually tastes better when cooked on the KK. I've had a ceramic grill and thought it was great until I got the KK. My food tastes so much better, the chickens are much more moist, etc. I live in Nova Scotia and we do get real winters here and I still use my KK. Actually who wants to cook in the indoor kitchen after tasting KK food, not me that's for sure. Enjoy fabricville.
    2 points
  40. I have a different view on the gas v. charcoal debate. They both have their place in life. Yes charcoal tastes better than gas but grilling over straight wood splits tastes better than charcoal. If your goal is the best flavor for straight grilling then a kamado is not the right tool. A Santa Maria style grill using wood splits would be better. Sometimes the speed of gas outweighs the benefit of charcoal /wood flavor. At home I mostly cook on charcoal but my Blackstone griddle see's it's fair share of cooks and if I have the time, steaks go on the Santa Maria style grill using Mesquite sp
    2 points
  41. Beer, allotment, pig, pizza. Perfect combo. You are just missing a KK or two in your life @RokDok. I did the dancing girl/bouncing emojis in my last post to avoid going in too hard with selling the 32. I have never owned a 32 but I suspect that it is true that it gives you all you need if you are only ever going to have one grill/smoker and are going to sometimes have to grill for larger groups. Now that you are on the hook...I suggest that you consider getting two KKs at the same time if you can/want to. The tax and duty will be proportional to your spend but the handling and delivery ch
    1 point
  42. That is a great birthday gift, Tony and I hope you had a fantastic birthday and will have many more. Love the dog and the beer in the pix.
    1 point
  43. Reach out to Dennis - he's super nice and easy to work with. He'll answer all your questions without any pressure or upselling.
    1 point
  44. Hey there @Wilsonj. Your post made me laugh. "I'll just have to settle for a KK". Ha. That is one way to get an expensive purchase past your family. And then you casually slip in the fact that you have upgraded to a 32. Awesome. Way to go. It is going to be SUCH fun when you finally get your hands on it.
    1 point
  45. That's an awesome looking oven RD. A KK will compliment that yard beautifully.
    1 point
  46. I thought that he was getting ready to smelt some iron ore. 😆
    1 point
  47. That's a bonfire, almost out of control.
    1 point
  48. I've had this one for years, works like a charm.
    1 point
  49. delivery day! It’s raining today but fortunately we got the KK from the truck to the side yard/basketball court. backyard won’t be ready for 3-4 weeks so trying to decide if I open and use the KK now and move it again later or wait. It’s raining for the next 7 days and we’re supposed to go to Peru end of month but who knows with this corona virus stuff.....I’m debating whether or not to put my Eazy Up this weekend so I can cook and break it in.....I’m sure I’ll do that. But excited to get it here!
    1 point
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