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Hi All, Thought it was time to introduce myself. I've been reading the forum over recent weeks having come to the decision to order a KK over recent months. The COVID lockdown last year led to the upgrade and reinvigoration of numerous hobbies, and I had set myself the goal of upping the cooking game in 2021. Our 17yr old gas grill is on its last legs, and I had already decided to go for a proper charcoal BBQ to replace it- a mate at work uses a KJ which he raves about, and then further research led me to the KK website and the new obsession. My habit is usually to do things properly

Inaugural cook on the new KK. Happened to be mother in laws birthday and also doing the burn in all day. Never really got it under 500 for the cook but managed to make it all work flat iron steak marinated in Worcester sauce, garlic and Montreal steak seasoning, reverse seared started on half grate finished on lower grate, over coffee char and mesquite wood. Served with homemade chimichuri grilled asparagus dusted with olive oil, garlic powder, salt & pepper slow baked sweet potato served with Labneh. Had to be served separately because even though I slow baked them in the

When the summer comes I will get back to experimenting with cooking tacos on a plancha outdoors. For now I am experimenting indoors. I have eaten a lot of tacos over the last few weeks. I had some left over brisket in the fridge. Burnt ends were an option but instead I tried out this brisket and foie gras taco. Delish. The flour tortillas were made with goose fat. I like the fact that the starting point for a taco meal is a table that looks like this: With the tortillas for the last night I tried what I thought was a bit gimmicky and risky: corn tortillas mad

Well, look at what showed up at my doorstep about 30 minutes ago! Looks like someone ( @Troble perhaps??) ransacked the local Mexican market and shipped it halfway across the country to throw the authorities off their tracks!

Boneless leg of lamb. Marinated in balsamic vinegar with garlic, cumin & mint. Started on the rotisserie but finished on top grate. Cooked over coco char with mesquite wood served with garlic & olive oil cous cous along with roasted baby potatoes with garlic, thyme, rosemary, red onion and truffle salt homemade Tadziki with fresh dill grown from seed in my herb garden

OK. For my first big cook on my KK I chose Steven Raichlen's Puerto Rico Pork Should from his book "Secrets of the World’s Best Grilling”. I did not have annatto seeds so I used the turmeric suggestion that is in the book. This recipe did not disappoint. Below are the before, during and after photos. The oregano in this recipe is the magic.

Did some bone in chicken thighs last evening in the dark.

Now I’m ready!

To celebrate the tease of an early spring (it was 45F), threw some snags on the grill and made some coleslaw to get me in a summertime mood. Our local supermarket (HyVee) makes good bratwursts. These are bacon-cheddar and jalapeno-cheddar. Color on the coleslaw is from the purple crack. Trader Joe's tater tots done in the airfryer, with Peruvian green sauce (the other crack!) @Troble will catch the beer homage!

One step at a time. Not it’s final home or even with the tables yet, but she’s off the block and ready for fire soon. Sent from my iPhone using Tapatalk

I decided to do an experiment using pork shoulder and Shichi-mi tōgarashi. I thought the flavours would lend themselves to the dish and would give me the basis to use leftovers for Okonomoyaki. Well, the results weren't quite what I was hoping for and I decided that I would make a pork pibil and set about creating a citrus cure (the togarashi has orange peel in it). It worked beautifully. So a togarashi rub on its own. Meah. The taco pork pibil recovery was a winner though. I know my KK well and couldn't figure out why my temperatures were coming up high. I realised that

Took a break phone conference calls to get a better look... Sent from my iPhone using Tapatalk

Thanks for the welcome and the helpful tips thus far. Regarding the brewery questions- I set things up initially in 2008 with these brewing vessels/ stainless bench etc etc, and didn't spend a single dollar on brewing equipment for 13years; so it owes me nothing as of about 5 years ago (based on very conservative estimates, and not counting my time of course!) The upgrade consisted of changing the kettle to electric, adding a RIMS tube, electric control panel for better control of mash temps and repeatability (sourced from Grounded brewing in Tennessee), adding a whirlpool fitting to my k

Impressive with the beer making apparatus, neat and clean which only leads me to the thought that the beer must be of a quality brew. After a few cooks on your KK you'll be telling yourself, "Why didn't I come aboard years ago." Although after a quick passing of remorse that regret will fade and you'll be enjoying another fine brew with a superbly cooked meal. The only thing now in the way is a bit of anticipation, it's keeping you waiting....luckily you have a double tap close by to ease the anxieity. Congratulations...calls for a toast

Wow, Remi, firstly, congrats on the decision to invest. You are correct in your research and will now be the envy of your mates with their KJ. Don’t embarrass them, the cooking methods are still very similar and you will share recipes and ideas. The KK has far better thermodynamics so what they can do, you can do easier. There are many questions in your post and I may not answer them all. There are several Aussies here- alimac in Perth with Aussie. I’m in Brisbane and there are several more. The best local charcoal is Gidgee wood charcoal. Sourced from south west Qld and I’m pretty sure they

Well GB, I've only had my 32 for 3 or 4 weeks now, so it's been steaks & duck breasts thus far. Going to do the rotisserie and use the Meater for the first time at the weekend. Haven't even looked at the smoker yet, but we have apple and cherry trees in the garden - they'll need a bit of surgery soon so I'll have wood to smoke. So, haven't smoked any grain, and I can't truly remember if I've ever had Rauchbier, but I have kilned / roasted oats with apple wood in my WFO to make Oatmeal Stout. I did wonder (fleetingly) whether it would be possible to kiln home malted barley in the

I’m so excited I won’t be able to sleep tonight!!! Sent from my iPhone using Tapatalk

Polar Vortex has been shed! It was in the mid-40s today and sunny. Snow is melting like crazy. Yesterday was nice, too, so back to grilling! Chicken legs quarters, one rubbed with Yardbird and the other with Slap Yo' Daddy. Direct, main grate, peach wood. Plated with some nice spicy pasta puttanesca and a side salad with feta cheese. A very nice Clos Pegase chardonnay to go with it.

The true test with smoke is to wave some into your face.. it your eyes burns like hell, it's not going to taste nice.. It's basically wood alcohol fog so of course it burns..

Dory is in the house!! No longer to be found. Too bad it will have to stay for a few weeks while I wait for this snow to melt a bit. Patience is a virtue they say, yes? Sent from my iPhone using Tapatalk

Snuck in one more cook before the snow returns today. Pre-marinated pork loin (local market has been running a BOGO special on them.) This one was roasted garlic and black pepper. I slathered on some Dinosaur BBQ Wango-Tango. direct, 350F, peach wood chunk on the coals. Plated with a nice pasta and side salad.

And today, it was sourdough bread baking time. Still some progress to do to manage the heat, but should be good anyway Envoyé de mon iPad en utilisant Tapatalk

@Forrestwelcome! Don’t let them give you a hard time about your age, I’m 41 and get grief for being young, they’re just jealous you figured it out before they did! gkad you’re hear, great people on this site who happily share their wisdom

Finally got warm enough here (15F) to fire up the KK last night for dinner. First time in a week and a half! Flat iron steak, marinated in shio koji for 2 hours. Gunpowder rub. Lower grate with chunks of post oak and mesquite. Plated with roasted smashed potatoes, with Peruvian green sauce, sautéed mushrooms, and a nice salad of greens/radicchio, orange slices, pomegranate seeds and pistachios with an orange mint vinaigrette.

@tekobo, @Basher @MacKenzie I went to the post office and UPS to try to mail you guys a huge package of goodies but was shut down saying I’m not able to send perishables to AU, UK or CAN @tony b yours is on the way @Tyrus , @jonjmessage me your address and I’ll give you the package was planning on getting you guys in round two drove home quickly to drop off the bags and to my surprise the delivery was in my driveway to deliver my new KK, he showed up 4 hours early even though I confirmed multiple times I wouldn’t be home till 1pm today. So good news bad news gotta run to

A little late here. I never take pics and post so I know it didn't happen, but I just did a prime rib the other night. I like to reverse sear them. 200° to 250° to an IT of 120° to 125°, remove from KK, tent/rest. Crank KK up to 400° to 450° and put the roast beck on to sear and crisp the outside. Pink from edge to edge every time.

Post Oak smoked (Syzygies foil method) burgers then reverse seared over a soapstone. Delicious! Sent from my iPhone using Tapatalk

... keep your hands and wallet where you can see them.

Wrong thread. Go here:

Pequod I dropped into a local astrology warehouse about 2km from work called Sirius Optics. They have the Nexstar Evolution 6 on sale...... I’m still very scared. As I picked the brains of an old fella who told me about his “amateur” setup after 8 years of star gazing, he blew my mind. Not sure I can take this much further. Too many rabbits [emoji235]. Dam you Pequod this is suppose to be a bbq blog! [emoji854] Sent from my iPhone using Tapatalk

I just realize something I think is pretty cool that I never thought of... I am turning 42 this year. Didn’t think of that until now. I didn’t come from much and I was just thinking about how happy I am that I am fortunate to have one of these bad boys. Sent from my iPhone using Tapatalk

The wood deck under the gazebo is going and I will be extending the stone to that area where it will house the kk

We’re good with the BB and Ultimate . @Christinelynn would divorce me.

@Troble, @tekobo, @tony b, @MacKenzie, Next week Paella! There is only two of us and we are going to be eating pork all week! 😜

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Peach wood smoked pulled pork, used the Syzygies smoke pot modified method. Sent from my iPhone using Tapatalk

Wow! Buzilo congrats on that decision to invest. You had better start fattening up the goat! Where is that video? I think it should come out with every 42” order. Sent from my iPhone using Tapatalk

Some more pics Chicken tandoori with home made sourdough naan bread (reheated from a previous batch), basmati rice and mustard seeds carrots Envoyé de mon iPad en utilisant Tapatalk

Just the excitement of it, and the unboxing and burn in experience. Very surreal after waiting so long. I’m in Western Australia and the tracking of the ship and delivery experience were all part of the fun. Sent from my iPhone using Tapatalk

Hour 3 @ 550+ 2nd Pliney about to be cracked open....

Update: changed my order to the 42 [emoji854] just got off the phone with Dennis Sent from my iPhone using Tapatalk

Take the back roads, watch the border crossings and wear sunglasses and speak with a British accent...always worked for me.

I thought the same tony b. Tekobo rocking a Ferrari in the demolition derby. I’m not mad at you though tekobo, can’t say I wouldn’t want one. Sent from my iPhone using Tapatalk

It snowed out here yesterday and 6.5in were deposited on the lawn for removal. Now most folks won't generally remove the snow from their lawn but my critters like a runway. Let me also show you my winter hideout for the KK under the deck, snug as a bug in a rug. Recently I read a post that someone wanted to see our winter spots for the KK, well mine is nothing fancy but it's close to the door for easy access in and out. Additionally I have to mention that when the temp skirts above 32 the water starts dripping on your head between the decking boards so it's an umbrella or you gotta work fast.

Perhaps you need a 42...it comes with a goat

Holy Smokes, Tony, you hit the jackpot.

Beautiful looking KK BOC. Makes me warm to tiles..... until I remembered that pebbles cook better. Sent from my iPhone using Tapatalk

It was a rookie mistake. I caught it early enough but a 14h cook was about 8h as a result. But I think the flavour profile would not have changed so I saved some charcoal. Maybe? Useful to share with those new to the KK. A black KK with black bungs and used at night has disadvantages.

I’m 42. We have you back. 😜😄

As part of the bottom crate, make sure to keep the box in the middle - it's essential if you ever have to move the KK to a new home. It keeps the weight off the legs during bouncy transits.