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Had some good friends over last night and they requested brisket. Picked up a monster 8kg (17.5lb) brisket with a 4+ marble score. Given the size I decided on an overnight cooking session at traditional low and slow temp (225F). Only the second time I’ve done that, as I usually do a 285-300F 8-9hr cook during the day. Estimated it would take 12-14hrs, allowing for a long rest. Put it on at 11:30pm, it was ready for wrapping at 9:30am, and came off at 2:30pm, so 15hrs all up. 4 hr rest in the esky (cooler). Couple of racks of ribs as well, served with salad, coleslaw, roast potatoes, horseradish cream, smoked salsa and espresso BBQ sauce. My god- it was far and away the most amazing brisket I’ve ever experienced, even the flat was so fall apart moist and tender that it almost defied belief. Don’t know if it was the low and slow, the quality of the brisket or the long rest- but I’m only ever doing brisket this way from now on. Very happy guests!
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This is a sample of what I’ve been cooking on the KK lately, lot of chicken breast used for other things this is a Mexican bowl and I used my ONE Fueryr avocado that I got from the tree I planted four years ago to just aji a the avocado instead of making guacamole. Fuerte is one of my favorites and I’m looking forward to staring to grow my harvest exponentially this year
5 points -
Not one to be outdone, I started to look up avocado plants that might survive the UK climate. Pulled myself out of that rabbit hole when I remembered that I probably eat no more than 2 avocados a year and that increasing my intake by the magic of shopping might be a better option.3 points
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Tori
3 points -
Quick Bavette on my gas grill. (Weather not good for breaking out KK). Plus side of bok choi and some onions and mushrooms Sent from my iPhone using Tapatalk3 points
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Very cool day here in New England and a TriTip on the menu. This was a bit of a process, last years coals in this cooker were uncooperative, inheritently they burn down to smalls which inhibit air flow, a distraction, an effort that eventually after a lenghty considerable time they do come to rise...then it happened. The cook was on, time to make love...and so we did. It was a marinated piece in a Japenese BBQ sauce overnite and then fork tendered for texture a few hundred times to soften. Placed on the grill with wrapped potatoes in a Southwestern rub, flipped twice and all was nice. Started with a Carrot soup to begin having a peanut butter final addition, cashews on the top then all plated with Cheesy Mex Cauliflower and soft tender potatoes.
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I just got my 3rd and 4th avocados in 45 years. (Don't grow your tree from the seed.)2 points
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Well I planned to do grilled carrots or asparagus but just too busy managing work and kids being home from spring break, but will pick up some of those Brussels sprouts next time iM at the store sounds like a great idea……thanks @C6Bill2 points
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Am I the only one who stopped reading right there LOL PS, that's the best way to time a duck breast cook lol2 points
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This is the other stay I’ve been cooking which you’ve all seen 100x pork tenderloin with air fryer potatoes tossed it duck fat and dusted with Parmesan cheese once removed too lazy to even cook a veg!
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Wow, that's great @Troble. I remember when you were first planting your garden. Fresh home grown avocado. I think I need to move to warmer climes!2 points
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@Troble, beautiful restaurants and presentations! Thanks for sharing.2 points
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Well, I've always said if the lawns to big to cut in a day...you gotta get a bigger mower.2 points
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@remi - very nice brisket cook (+ sides!) I'm betting it was the quality of the meat that was the key difference.2 points
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I bet you did though, you have to dress it up to play it up. The steak was wonderful, I lit up a cigarette right after.1 point
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It was the best chicken of my life and has won the award for “best pollo a la brasa in Lima” for last few years1 point
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@tekoboi planted 7 different types so that they would bloom during various months of the year. This Fuerte is moving the slowest 1 avo in year 4. My others gave me 1-2 in year 2/3, 10-15 In year 3-41 point
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Kjolle
1 point -
Senor Limon
1 point -
Spent the holidays and new years in Peru and ate like a king went to Central and Kyjolle for our fine dining experiences. Ate and Senor Limon twice (our favorite normal restaurant) and had some out of this world pollo a la brasa at Tori which is owned by the owner of Maido here are the pics
1 point -
Awesome to hear from you @Troble. Looking forward to seeing those great cooking pictures again!1 point
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Just stopped by to get some inspiration. Been too busy with the new job to cook like I used to. Hoping to get back. Good to see everyone doing well1 point
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Awesome cook.1 point
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Awesome Remi, that looks like a delicious meal! I love it when brisket turns out well, such a satisfying feeling, congrats! Sent from my iPhone using Tapatalk1 point
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Just wanted to take a second to check in and say hi. I recently purchased a 23 Ultimate Cobalt Blue KK with tiles. The grill was delivered in early February. Unfortunately, I didn't get any good pictures or videos during delivery. The grill showed up around dark and I needed to get it unpacked, out of the driveway, and in place since rain was expected for several days. Fortunately, I had watched several videos and read numerous posts here, which made unpacking and moving the grill to its permanent home very easy. I did the burn in a day or two after I received the grill and have been cooking non stop ever since. The grill is fantastic as is all the food that's been cooked so far. As you can see in one of the pictures, my wife has started cooking on the grill too (it was a struggle to get her on board with purchasing the grill, but I think she's sold on it now). Looking forward to sharing more cooks and reading more from others in the future. IMG_20250301_200749.heic
1 point -
Woo, Hoo! We hit 74F yesterday (this is after 4" of snow last Friday!), so off to the grill we go! Tonight it's Pork Wings. Done @ 250F (w/Guru - I went out to the brewery for a cold one to celebrate while the wings smoked), indirect, hickory & apple chunks in the smoker pot, smoked for 4 hours. Plated with yellow rice (Sazon Tropical) and sauteed green beans.
1 point -
Simple dinner last night: pork tenderloin with jerk spice, roasted carrots with brown sugar & honey glaze, mashed potatoes, and a 2012 DuMOL pinot noir.
1 point -
Prepping for Super Bowl tonight. We are in Italy and our friend is going to open his bar so we can watch the game from 00:30 tonight. I will be introducing the Italians to Franks Hot sauce and blue cheese dressing. Not brave enough to try to get my KK 16 down in the lift and down the road to the bar and so we will be using their professional oven. Here is what 5kg of wings, neatly prepared by our local butcher, look like. Dry marinade applied, now waiting in the fridge. Fly Eagles Fly!
1 point -
I had one of the early generation 19" and 23", when I moved to NYC the 23" came with me (probably should have been the 19", but c'est la vie!). Now we've got a place in San Diego and rather than trying to ship the 23" there, we decided it was time for an upgrade. This thing is built like a tank! And I mean the crate, the KK itself is more like a beautiful bomb shelter. I love the little details you've added over the past 15 years and the fact that 750lbs of stuff can be uncrated and moved to position by myself is phenomenal attention to detail. More pics to come, I'm sure, but I was so excited I forgot to install the thermometer before snapping this one!
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1 point
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