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Great looking meals everyone. Like @alimac23 I’ve also been a busy busy recently so not posting as often… we bought a new house a couple of weeks before Christmas so have been flat out since then getting our current house ready for sale in February- it has been an epic marathon of cleaning/ de-cluttering and beautifying. I hope it all pays off. Did manage to knock out a small brisket today while cleaning windows (250F, peach wood chunks, some salsa, salad, roasted spuds). 9hrs plus a one hour rest. It was sensationally good. Perhaps the last proper KK cook before the move (some holidays coming up, and we plan to move out for the 3-4 week sales campaign).

Hey all! I hope you’re all going well. Sorry it’s been a while since I posted. Life’s been fairly busy lately, the two daughters are amazing, but definitely take a lot of work and time up, as I’m sure a lot of you will understand. Had a few cooks recently, still absolutely loving the BB32. Sent from my iPhone using Tapatalk

Trying to get in a couple of cooks before the deep freeze hits on Wednesday (single digit highs and lows 10F below zero). Chicken thighs on the main grate, 325F, direct. Plated with mushroom risotto with some truffle salt, Greek Salad.

I tried out a boned and rolled suckling pig on Sunday evening. There was much less smoke than normal and I managed to get good, crackly skin. Definitely a good way to do rotisserie of fatty meats on a KK. The black marks on the outside of the meat came from the wet stuffing that leaked from the inside of the piggy roll. Part of an Indonesian style meal. \ Gratuitous shot of my current obsession - madeleines.

Brisket - usual Worcester & soy base. Meatchurch Holy Cow rub Busted out the external smoker for the first time in over two years of ownership. Pretty easy to use and used some mesquite pellets for smoke flavor sour cream, garlic, Parmesan & chives mashed potatoes homemade cornbread

Bourbon marinated bone in pork chops crispy baby potatoes boiled in water with kosher salt & baking soda for 10 minutes. Then tossed in duck fat, garlic powder & truffle salt. Then roasted in oven at 450 for 60 minutes, stirring/mixing ever 20 minutes. Then tossed again in the bowl with the residual duck fat and fresh rosemary grilled asparagus with olive oil, garlic powder and momofoku savory seasoning J Russian River Pinot Noir

Celebrated the successful break-in of my new, electric snowblower yesterday. We'd gotten over 6" of snow Friday, with significant drifting (close to a foot). Steak night! Prime NY strip, marinaded in Shio Koji with SPG, then rubbed with SureShot Sid's gunpowder (my go-to steak rub now). Grilled direct on the lower grate with some mesquite chunks. Plated with a nice 2x baked spud with some cheddar on top, sauteed mushrooms and spinach in Bearnaise sauce. A nice bottle from Trefethen (interesting blend of Petite Verdot/Cab/Merlot).

I tried out a new pizza dough recipe tonight. The recipe called for a double fermentation, and took 48 hours to make, I’d definitely go to the trouble of making this dough again. The best thing about the recipe is that you can freeze the dough balls as they reach peak fermentation, then use them when we you need them. I’ve got another 4 dough balls frozen, ready to go! Sent from my iPhone using Tapatalk

Just suspended Poochie's account for a month! LOL

Smoked 2 chuck roasts. Did them all the way to 210 degrees before opening the kk. While finishing them in foil I began grilling. First some peppers. Potatoes wrapped in foil, brushed with olive oil, kosher salt in pouch. Grilled the burgers and 2 portobello caps. When potatoes were pliable in pouch, removed from pouch and direct grilled. Brushing with olive oil and turning often till skin was crisp. Sprinkled potatoes with kosher salt. My wife started plating before I could show all finished products together for the grilled items. Chuck roast is meat candy. Turned out awesome. It is cooling in bags now and I will vac seal it later tonight. Burgers shrooms peppers and potatoes all stellar. Cool thing about this much room in your 42 is you can warm up the dish you are bringing the food in on. I had plenty of room to just Chuck it in the grill for a couple minutes. Boy do I love my 42. Beverage: founders porter in a frosty mug. Awesome choice for the weather we are having. Sent from my iPhone using Tapatalk

Pork butts with mustard binder and DAS BBQ rub from a home town joint. Pork loin roasts with DAS BBQ high octane sauce with espresso infusion as binder with Jansal Valley coffee chili rub. Both came out good. I slightly overlooked the loins. Flavor was awesome. This batch of pork BBQ from the shoulder butts had great bark but I think I prefer wrapping and going a little lower temp to pull than 203F. A little too much fat rendered out of this batch and wasn’t quite as moist as I usually want. Flavor and bark were incredible though. Chewy. Bacon-y. Smelled like Heaven. Sent from my iPhone using Tapatalk

2 chickens. Saw the front to back split that @tekobo had made for the 32 and was inspired to try a setup for the 42. Will need to adjust the temp down a bit for future cooks- the dome was 400f, but the back half was quite a bit hotter. The results were great- I’m looking forward to trying the setup with pork or beef. cheers

Dennis went to bed knowing his wife might need to head to the hospital to have their baby delivered that night… Wife: Dennis, wake up! I think it’s time! My contractions are very close together! Dennis: Oh my gosh! I’ll call the doctor… Doctor Babybirth: Yes, what is it? It’s 3am by the way. Dennis: You’ve got to get to the hospital quickly. My wife said her contractions are closer and closer. It’s getting ready to happen. Hurry! Doctor Babybirth: Settle down. Is this her first baby? Dennis: No, this is her husband!

Once your grill is out.. I suggest you store you grill with the top vent open a turn or so to let it breathe. If I don't crack mine here the inside also gets completely furry with mold from the moisture.. no problem if cracked. Remember the oil patina on the inside of your grill protects it from moisture also.. this is why I no longer suggest people try to burn their grills clean.

I don't really need to since I'm married 😀

Be radical - start your own thread. Fire, fire!

Smoked some Scotch Bonnet peppers in the KK. Low temp, about 100C with maple pellets in the hot/cold smoker attachment. I put them in my dehydrator afterwards and plan to grind them in small batches for some good smoked chilli flavour. The singed peppers at the top came as a result of overcorrecting and letting the temps get away from me for a short while. That said, opening up the top hat helped the smoke pull better through the hot/cold smoker and it stayed lit for all of the cook after that.

Hi there @Durangutan. It would be great to hear and see more about your cooks on fire pits. I love the unpredictability of cooking over fire and, happily, even KKs remind you that you are not fully in control. The mix of variables: the coal you choose, where you light the fire, how you set your top cap and bottom openings, what the weather is like, how impatient you are, what you are cooking etc all make.a difference and any of those variables being a bit different to last time means you need to keep in touch with your cook to get the best results. Getting to know and love fire is such good fun.

I keep coming back to this picture. Just the right level of cooking for me. Soft bread and some wasabi mayonnaise. Heaven.

The thing that I like least about barbecuing fatty meats is the nasty smoke that you get as the fat hits the hot coals. I complained about this to Dennis a while ago and he sent me a photo of a longways basket splitter that he had mocked up for someone in Singapore. Dennis’ logic was that the fat drips off rotisserie meats on the “down” side and, as the meat rotates away from the fire on the “up” side, you don’t get fat dripping into the fire and causing flare ups. I had to test that out so I tried it in my 23 and it seemed to work. It was easy in the 23 as the basket is round and so you either split it side to side or back to front. Not so in the 32 because the splitter that Dennis makes progressively splits the basket width ways, not long ways. So, I got a local guy to make something up for me which looks like this: It worked well in a chicken cook that I did in October. No/v little in the flare up department and great flavour. I was reminded of this when I saw @johnnymnemonic’s post where he had a heat shield between his chicken and the fire in his 42. This trick makes it possible to expose your food to the fire throughout the cook. I cannot comment on achieving greater crispiness as I tend to have wet marinades and sauces on my chicken. I also cannot yet comment on how well this works for something that is really fatty. I have a rolled porchetta to try sometime and will report back on how the fat dripping works and also whether I manage to get that elusive crispy skin. In the meantime I hope I have not pissed @DennisLinkletter off too much by posting this. I think he has a version of this divider in the making but I don’t know how soon/if he plans to offer it for sale.

Looks great.. Best to seal off the bottom of the charcoal basket in the front half with foil to prevent airflow from coming thru the front area.. You want to force the air thru the charcoal.. Air will of course take the path of least resistance that's why you need the foil.

swoff1: Hey, what does Jokes, Ribbin', & misc banter! mean? Partner: Sounds like a place to post jokes, shoot the breeze, and maybe some off-topic stuff. swoff1: Wrong! Yesterday Dennis suspended the account of this asshole named Poochie. It was so awesome!! I mean who has time for that garbage?? Partner: What? swoff1: That knucklehead can't post anything for 30 days. Hahahaha. Serves him right. Hey, what's a 6 letter word for dumb?

I visited Colorado and decided to have some supper at a local restaurant. I looked over the menu and see mountain oysters. Now being from Louisiana I’m thinking they’re just like salt water oysters I’m used to eating, but they come from fresh water in the area. Waitress: What can I get for you today? Poochie: I think I’ll have an order of these mountain oysters. Waitress: Good choice! They’re fresh and delicious. Poochie: How many do you get? Waitress: You get two and one vegetable. Poochie: Two?? Give me a dozen! That’s what I’m used to eating. Waitress: Oh my, you sure like your mountain oysters, don’t you? Poochie: Lady, where I come from we eat them right out of the sack.

That's even true for the 32" and possibly for the 23" as well (if you add up all 3 grates). I know my 23" is bigger than any BGE.

I wanted one too. It was a beautiful red one on a stand in a cheese shop in Brighton. We soon tempered our expectations when we investigated the pricing. That said, we are off on a road trip to Italy later this year. You never know, a beautiful bargain may await. Ha ha. I think the guy or gal in the deli can do that job pretty well without you having to shell out at all!

Thanks Mack greatly appreciate the kind words. The girls are incredible, but being 2.5 years and 15 months old (16 months between them) they definitely need constant attention, I wouldn’t change it for the world, but it definitely makes me wonder what I did with my time pre-kids [emoji23] Sent from my iPhone using Tapatalk

Another @Syzygies rabbit hole that I will not be following him down! For that kind of $$, I can hire someone to slice the meat for me!

Especially if your still plucking that guitar Mr Bonamassa! AHH, if I can do it you can do it, simple as learning your ABC's. I want one too. I also wanted to fly in space recently, but William Shatner took my spot. It's a beauty and for north of 14K it should sing a whole opera while slicing your meat. If it's any consolation, the Beswood has it's 10 inch blade manufactured in Italy so that might put me in the ball park, hopefully near the concession stand where they sell the beer. Thanks Syzygies

I'm not sure if anyone's presented a meat slicer for review or the reasoning behind the purchase. What brought me around to making this purchase started first with an idea of a tall thinly sliced roast beef sandwich with lettuce, tomato and mayo on rye. From there this Beswood Model 250 ended up on my doorstep lookin for a home. Now this kitchen appliance isn't a daily user nor does it fit on the counter to stay, but it will slice all your meats efficiently, quietly and nicely whenever you have a mind to do something with intention. I have it in mind for marinated roasts of pork, beef and lamb and possibly some turkey and chicken breasts with the purpose in mind to shrink wrap for storage. Also, bacon and even cuts for beef jerky came to mind as another thought. Along with this I ordered some meats from Porter Road, I think they're in Tennessee, two bottom round roasts and a top round. I've always noticed here others purchasing on occasion their meats on line, something I was always was reluctant to do, reason being is seeing and touching what's in front of me has been my choice vs a picture on the computer screen. Well, I finally pulled the trigger and considering a little wait around Xmas, the package arrived and I found myself pleasantly surprised with the quality. Whomever packed the box inadvertently tossed in another 6lb top round....Merry Xmas. So thanks, with reluctance and the constant exposure hereI finally came around and broke the mold. So it does what a slicer does, evenly cuts cheese, meats, veggies or breads with precision. It works quietly with a belt drive and effortlessly along a gliding track, what more could you ask for. So the deed was done and I gave it a try, the sandwich was yummy. It has the Tyrus stamp of approval, whatever that's worth...I like it, watch them pinky's though if you are ever of a mind to buy one or similar.

@Tekobo. Please send leftovers to Michigan. Sent from my iPhone using Tapatalk

Time to move to Cajun country, Tony. Don't worry, even though everyone North of I10 is considered a Yankee around here, we'll let you in. 😀

It was 6 degrees when I left for my walk this morning lol

Cold is not an issue but freezing temps absolutely can be a problem.. Which is why I always push any customer in those areas that drop below zero to use a cover.. Repetitive freeze thaw cycles are a nightmare for anything with nooks and crannies. Water is 9% larger when frozen and incredibly destructive.. Remember this action takes down a granite mountain.. But moisture in the body from humidity is not a problem. And remember that there is a lot of evaporation from your meat which often condenses and drips down the inside of the grill.. look on the ceiling of your grill during a large volume cook and it will be full of water drops. These are what I think is rolling out your draft door.

@tony b making me hungry!! Looks great. Congrats on the snowblower. I’m cooking a brisket today in flip flops

Hey Troble, no worries at all. This is for the dough: This is how to freeze the dough balls: Sent from my iPhone using Tapatalk

What a tasty viewing I had this morning thanks to all those delicious cooks that have been posted.

What did you use to create this setup in your 42? Very interested. Sent from my iPhone using Tapatalk

But then you'd have to carry your brisket in the deli.

Tee hee. Yes, smokin’ hot Aussie! The recipe/method I was following said to slice them. Reason was to maximize the smoke flavour as you suggest. https://www.chilipeppermadness.com/preserving-chili-peppers/how-to-smoke-chili-peppers/

Just do like Tekobo and buy one of each smoker Dennis sells.

@Tyrus I suspect he’s just using old cook photos to make it seem like he’s been busy but he didn’t realize you’d sleuth him out! 😀 just joking obviously great looking cooks @alimac23 spectacular color on the Al pastor. My girls are 4 & 6 so a few years ahead of you it’ll get a bit more manageable when they become self sufficient and then you can start training them as sous chefs to help you!

@Durangutansorry for the late reply. expounding on the uneven temps from left to right unsure. If you look at the attached photo, this is the cook I am talking about. Notice that I'm probing the grate kind of on the left center, and I'm probing a pork butt that is on the left. This picture is right before I took them off. The pork butt I was probing on the left was at 203. The ones on the right were more like 208-210. I was worried that they were too overdone but they were awesome. They were falling apart so much when I was taking them off that I had to use gloves just to get them off the grill. Although I am unsure, I will guess the differential was 10-15 degrees. In other words where the probe sat left of center was 225 and the actual temp on the right side was 235-240. That is just a guess. And this would probably tend to shift throughout the cook as the fire moves around in the box. But anyway - If I do this same cook again, I might probe both sides of the grill next time just for science. Was a heat deflector in use? For this cook, I used a whole firebox of charcoal. I covered the lower grate with aluminum foil (except the edges). And then underneath you can see those drip pans. Most KK users do not use the deflectors and just use foil on the lower grate and/or just the drip pans to provide the heat deflection. If I were doing only 2 pork butts I probably would have skipped the foil and just centered each one over a drip pan and called it a day. My impression from using a BGE is that just because you have a ceramic deflector doesn't mean that the heat is even, so I don't know if using the stone deflectors would have made any difference. I could try it one day and may do so. Centering the fire (and my fire setup for this cook) You bring up a good point about centering the fire. I suppose I could have used the basket splitter and just put charcoal in the center. I was (only mildly) concerned about running out of fuel, but doing a full firebox means you can basically go forever. The firebox is kind of an oval shape. Imagine splitting that oval in half. I lit about a grapefruit sized amount of charcoal in the center of each half of the firebox. I was using my thermoworks billows with the rest of the bottom vents shut. The port for the billows is on the right side. Therefore, the right side of the firebox was getting more oxygen. More fire burned on the right side for (I think) the entire duration of the cook based on what the charcoal looked like afterwards. A lot of ash on the right side and not many remnants. Does the mass of the 42 add significantly to the time it takes to heat soak and is that what makes me want a smaller grill? I have no frame of reference on a smaller KK. I basically do exactly what I used to do with my BGE which is pay attention to the quality of the smoke. When the white colored smoke is gone and the grate thermometer is reading approximately where you want, the food can go, especially if you're using a fan controller. And with the KK I don't open the grill at all with pork butts until it's done. If you're grilling and not smoking you don't have to wait for this thing to heat soak if you don't want to. You can just cook on direct heat on the lower grate. TL; DR - I knew what I was getting into when I bought it and I'm totally un-bothered by the time it takes to heat soak. If I had to guess, this thing takes about 60 mins to fully heat soak. For low and slow, I put my food on when the smoke looks right and the grate thermometer is reading right, not necessarily when the grill is fully heat soaked. My wish to use a smaller grill is mainly rooted in that using one of the bigger KKs is a "production". The grates are heavy. If you want to change the configuration of the firebox you have to take all the grates out lift out the firebox fool with the basket splitter maybe empty the old charcoal out before you do that adjust put basket back in the grill put charcoal back in, etc. Configure the grates the way you want them - then.... light the fire. Aside from this I'm also using the cold smoker attachment or some probes or something else - so - there's usually even more setup involved. This seems to be the case (more or less) with either the 32 or the 42, which were the two grills I was considering. Now that I am living with my KK, I still find myself occasionally firing up the BGE because it is simply "less of a production". Also I have cooked with it for a dozen years so I have a lot of things "dialed in". No probes, etc - just go go go. I have 0 regrets about my purchase - but if I can splurge on something again in the next couple three years, I'm getting a 21 or 23 KK for times when I want a little bit simpler KK experience. Once you cook on one of these grills and taste the difference in the food that comes off of it, you really never want to go back. I hope this answers your questions, and again, sorry for the late reply.

Na i just used this its a great chook rub Sent from my SM-T835 using Tapatalk

We had one and it did exactly what we wanted it to do. Slice meat thin for great layered sandwiches. That being said, and these have been mentioned, we hated it as much as an uninvited mother-in-law. It's big, heavy, won't fit anywhere convenient, and worst of all was cleaning it. Just putting fingers near the blade to clean it gave me the willies. I've learned to appreciate a sharp knife. You can't carve the meat as thin or as even, but when I'm stuffing my neck with a sandwich, I discovered that I didn't care. Everyone that has one, enjoy it. I gave mine away.

He has me thinking.... The folks on here are not helping my with spending

AWESOME!

The trip is 20+ days to make it across the Pacific. A week ago the feeder ship met the mother ship. The mother ship had 10 stops to make before it would turn eastward. Not a chance in hell a week ago the boat would've been close to being to the Port of LA in 15 days. I'm simply making the point that giving a customer false hope during these times isn't very nice or smart. Despite the delivery date being estimated as January 21st he knew damn well it wasn't realistic. Instead, he should've told her it would be more likely for a February arrival date. Expect delays. I'm super stoked to take delivery of my 32. I feel like a kid waiting for Santa

So, I dropped Dennis a note yesterday to apologise for stirring up interest in the event that he wasn't actually going to go with this accessory. He says he is but he hasn't yet sorted price or confirmed whether any have been produced for sale yet. In the meantime here is a photo of his version (rather more sophisticated than mine) for you to drool over. I am happy with mine because it was relatively cheap and I got it made locally but I remember messaging Dennis to say that it was a game changer for me when I used it.

Marinated (lawrys salt & brown sugar) Pork tenderloin grilled Indirect at 350 with some apple wood. Finished in the cast iron pan with some Irish butter crispy baby potatoes. Booked them in water with baking soda and kosher salt for 10 minutes. Tossed them in a bowl with duck fat, truffle salt, garlic powder & black pepper. Threw them in the air fryer and then finished them by tossing them in olive oil and a ton of fresh thyme. Turned out super tasty grilled asaoargus cooked in cast iron pan after pork, dusted with olive oil, salt, black pepper and garlic powder before getting tossed in the pan.

MacKenzie decided to start the new year with a milk bath. So she gives the local dairy a call. Moo Milk Company: Yes, could I help you? MacKenzie: Yes. I would like to have you deliver 25 gallons of milk so I can take a milk bath. Moo Milk Company: Pasteurized? MacKenzie: Oh no. Just up to my waist.