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Showing content with the highest reputation since 11/28/2022 in all areas

  1. Finally back home…. Limping into Xmas. Easing back in for an uncomplicated cook for the kids end of school year with a few of their mates. It’s been a long time between cooks Sent from my iPhone using Tapatalk
    7 points
  2. 40th birthday brisket. First time really cooking for more than just my wife and I. The brisket came out excellent and everyone really enjoyed it. Got enough seasoning on it this time for a very flavorful bark and went fat side up (Costco USDA Prime). I think I prefer it that way so you get a nice undisturbed fat layer that presents well. This cooked a lot quicker than I thought it would so I blew through the wrap stage while I was sleeping. Bonus though as it was done a lot earlier and was able to carve it up for lunch rather than dinner. It resulted in some spots of the bark getting a bit tough as you can see by the pieces lying in the forefront but it wasn't much of a problem at all. Just advice if you ever do the candles. You gotta be quick! The candles were melting in the meat lol. And my other vice....watches. The Navy Exchange had a big sale so we picked up the Cherry Red dial Oris Aquis as a 40th birthday memento. Can't stop looking at the dial when in sunlight.... -Nick
    7 points
  3. I popped these out of the freezer quite late so they went on the KK with a 2 hr frozen marinade being flipped a couple of times on plate with some fork poking for penetration. The coals were set to the rear of the basket and the chops were placed in the front for indirect heat. After 1/2 hr or so they were moved to rear over the heat and brought to 145 for a tender/moist chop. No searing, the sauce had a sugar content and I was content with the look it presented, so no pushing the limits. We've mentioned frozen steaks and getting it done, why not a nice thick chop
    7 points
  4. With these ribs I prepped them first by laying them in a sheet of Aluminum foil and dousing them with enough Japanese BBQ sauce for absorbtion. Wrapped up and placed in frig for 2-3 hours. They come out a nice soft brown in color, then a rub called Saucehound sweet/salty and well balanced. It's a rub you can use on beef, pork, chicken or fish....find it on Amazon however they only have it in the small shaker, I generally order the 5lb bag and divy out shares. At the 3hr point I wrapped in a combined sauce of Go-Chu-Jang, Sweet Mirin and a sweet Ginger Sauce for a little heat. I removed the ribs after 30 to 40 mins and placed back on the grill for some more sauce to set. Beautiful colored ribs and the taste was there too. Layers of flavor
    6 points
  5. Great to see you back @Basher! put up the Christmas tree and decorations yesterday and shaved off a chicken schwarma meat stick during the afternoon Mediterranean salad with garbanzo beans, bell peppers, red onion, cherry tomatoes, cucumbers, feta basil & herb pearled cous cous homemade tadziki toasted pita
    5 points
  6. Thank you peeps. We are limping back into home with much Reno work yet to be completed. The dry aging fridge is our every day fridge until the cold room is built back in on Monday, the outside is incomplete, the rooftop garden is yet to be waterproofed and landscaped, we are moving boxes and trying to clean up our other house. All in all thing are pretty ugly around here just glad to get a cook up on the KK….. and the Parilla. Here is part of the kitchen. I’ll post some more tomorrow. Sent from my iPhone using Tapatalk
    4 points
  7. Hi All, I joined the KK forum a couple of months ago and felt it was time to say gidday and thanks for all of the fantastic info here. After doing many many months of bbq research I just contacted Dennis and put down a deposit on a 32BB, matte black with all the accessories. Like most people in Australia I was a standard gasser man (WeberQ) but wanted to take my bbq to another level. Upgrading to a massive stainless steel bbq was not going to give me the flavour or flexibility I was looking for, and they look like a Kenworth bullbar smashing through your wall and visually unappealing. Then I discovered KK. Then I became obsessed - even without owning one! The 32BB will be shipped to sunny West Australia around April 2023 to be installed in my new home renovation, currently under construction. I have made room for the 32BB to be pride of place in the outdoor kitchen zone. I took a lot of design queues from the forum so thanks again. I'll certainly share some pics of the KK when it is finally wheeled into position. Once it's all fired up I would also like to give back to the KK community by sharing some cooking results and recipes, maybe with a uniquely Australian flavour. cheers, Milton
    4 points
  8. Forgot to mention a great French Chef technique …….. after pulling your bird from the refrigerator, put ice packs on the breast meat while the rest of the bird comes to room temp. This will ensure your dark meat finishes in the 185 - 190 range as the breast hits the 170s while maintaining a consistent skin doneness all around. . The dark meat connective tissue at renders at about 180. Anything below that temp the dark meat could be a bit tough.
    3 points
  9. Woo hoo! You can't tease us with a pic of drumsticks. Where are the pix of the reno? Where did your dry ager end up? More deeeeeets!
    3 points
  10. @Poochie some sourdough pizza for you. yellow zucchini and pepperonicino. poolish: 300g pizza flour, 300g water, 12g starter, tablespoon honey. mix until all wet. leave out for an hour then place in fridge for up to 24 hours. dough: mix poolish, 200g pizza flour, 30g ice cubes. add 15g salt when almost windowpane. recipe will make 280-290g dough balls. place into containers oiled with oiive oil. proof outside covered until dough doubles in size or keep in fridge for a few days to develop more flavour. note sourdough proofs much longer than dry or fresh yeast. might take 4+ hours to proof.
    3 points
  11. I usually don’t go to the trouble of making char siu. it's available everywhere in hk and you simply buy it from the shop. but my pork shoulder came in two small pieces. too small to do low and slow, so this is what i ended up with. The secret to char siu is maltose. It makes better glazing overall than honey. If you ever need to do any "sticky" type of bbq, use maltose. You can do this in the KK, but it was raining and I cooked it in the oven. The way I cut the pieces sort of made them into burnt ends char siu. recipe here:
    3 points
  12. After a lot of research, trial and error, great talks with Dennis, I’ve unlocked some secrets to the perfect rotisserie Turkey. 1. Brine: 1 gal of water. 1/2 cup of kosher salt. 1/4 cup brown sugar. That’s it. Nothing more. Top chefs I’ve talked to, that’s all they use and all that is needed. Brine for 24 hours. Double recipe if needed. 2. Baking Powder: It must NOT contain aluminum. Pat dry the bird after brining. Use a fine mesh sieve and dust the entire bird. This works great for crisping up the skin and also works great on chicken wings too 👍. 3. Air Dry: Air dry the bird 24 hours uncovered in the refrigerator. Bring to room temp about an hour before the fire. 4. Drainage: Use a Jacard meat tenderizer or knife to make small slits in the skin in fatty areas to drain rendered fat. This will allow rendered fat to drain, fall into the hot coals and smoke which will give your bird absolutely incredible flavor. 5. Truss: Truss the bird and Install the skewer directly through the center of bird. Use the skewer point and a hammer to pierce the cartilage making sure it is evenly placed through the center. 6. Fire: 375-400 at the dome. Preheat at least one hour in cold temps. Add 2 cherry wood chunks to the fire about an hour into the cook - gives nice subtle hint of smoke and adds nice color to the bird. 7. BIG SECRET-Heat deflector: This is a game changer I discovered. Use a Weber stainless steel perforated roasting pan as your heat deflector. The square one fits perfectly between the handles on a 23 Ultimate. See picture below. This deflects the heat, but most importantly, allows renderings from the bird to drain through and reach the fire which adds incredible flavor to the bird. Better yet, the pan blocks all flareups from reaching the bird. 8. Baste Recipe: Roast the bird for 1 hour. Prepare a baste consisting of 1 cup olive oil, one stick of butter, chop thyme, rosemary, chive, sage - add to oil. Purée’ a shallot, and mash two garlic cloves - add to oil. Salt and pepper to taste. Heat on low and combine. 9. Basting Mop: Take a small bunch of thyme, rosemary, and sage stalks and tie them up super tight with twine twice at the end making a mop. Stir and saturate in the basting oil. Remove basting oil from heat. 10. Baste: Baste the bird every 20-30 minutes after the first hour. The basting oil will drip into the hot fire again creating incredible flavor. The oil will also help crisp up the skin. 11. Temp: 170-175 breast and 185 dark meat. Generally, white meat finishes first. As the white meat approaches its finish temp, I stop the rotisserie so the dark meat is facing the fire and I hold this until the dark meat hits the indicated temps. Do this when the white meat is about 165+ for about 15 minutes. The connective tissues in dark meat will not render until about 180-185. If you go above to 190, no big deal. The higher the better. 12. Scorch: Turn the rotisserie back on. Bring the fire up to 500 and finish for 5 minutes. This will give the bird its final color and crisp it up. 13. Remove the bird. Let rest for 15-45 minutes - I find that 30+ works best. Carve and enjoy. 14. Meater Probe: These work fantastic with no wires and really changes the rotisserie game. You get internal temps and external temps directly at the pint of the cook and the software interface is really nice. The estimated cook times get you close in terms of internal temps but use a Thermopen to spot check around the bird to fine tune. This is the very best turkey all of my guests including a professional chef has ever tasted. My neighbors texted me and I found them hovering around the grill waiting for samples 😂. Been asked to do a demo for a local William Sanoma store. It’s incredibly flavorful throughout. The white meat is moist without being watery or salty and has incredible grilled flavor. The dark meat is succulent - absolutely delicious. The key is the perforated heat deflector - it is truly a game changer - Enjoy!
    2 points
  13. That is some set up @C6Bill! I am going to regret showing this to my husband I think... Looking forward to seeing your steer in pride of place when the weather is better @Tyrus
    2 points
  14. Those are Legacy Signature SE's. Small company out of Illinois 👍
    2 points
  15. No pig mascot for the KK but I do have Floyd the pig as a mascot for my stereo lol And Wilbur the flying pig in the front yard 😁
    2 points
  16. Great looking bird @Tyrus It was just me today so why bother with a 20 pound bird when you can have 3 pounds of meat on a stick 😀 I made butternut squash, Brussel Sprouts, baked potato and homemade cranberry sauce to go with it. Happy Thanksgiving everyone !!!!!
    2 points
  17. Happy Thanksgiving everyone. I did a 21 lb Turkey on the 23, putting it on at 200 and let it rise slowly to about 300 for 2hrs, then finished at around 340 just over 3hrs. Surrounding the turkey were a few Texas twinkies wrapped in bacon as appitizers.
    2 points
  18. Was gifted a new bbq mascot yesterday. This is Morris McCaw, made by mum. Just not sure what Morris wants to eat? Sent from my iPhone using Tapatalk
    2 points
  19. Tyrus here is my mascot. Kenny, God of Kamados. Kenny guards over cooks to ensure every meal is a winner! Actually we picked him up in Papua New Guinea 50 years ago. Fearsome looking dude eh? I’ll be keeping an eye out for his partner. Don’t want him getting lonely...... or angry. Sent from my iPhone using Tapatalk
    2 points
  20. 2 pieces of Salmon done two different ways, one a little spicy, the other with a sweeter side. 1/2 lb of scallops baked/sauted over the coals with some garden dried herbs, garlic and butter. Curiously the scallops were $28/lb not far from port, is this comparable to your area? Just thought it was high for market price, a good treat though.
    1 point
  21. Nice to see you back at home, Basher and that is a tasty looking cook. 👍👍
    1 point
  22. I was out in historic Plymouth Mass. the other day looking around antique and second hand stores hunting for something to add to the BBQ villa. So I open the door to this one establishment and what to my wondering eyes should appear but a pig staring at me from up on high, I think he could talk because I believe I heard him say, "You yah you,...Take me home". AS I drew closer the 25% off ticket I saw sealed the deal and before ya knew he was riding shotgun back with me to the house. So, um...do any you have a mascot around the KK to dress up the area, help me out, I can't be the only one....could I? He's a pretty big porka coming in around 30 x 24 inches and fully welded at the seams, a handsome creature, a sight to behold. The picture really doesn't do him justice. And how about the cowboy coffee pot also, it was found not to distant apart, a daily double just shy of a trifecta. A horse might be next. Zo if your watchin, we can settle the big question here and now regarding the 23 KK and the whole hog. Pictures don't lie! Open your eyes...the truth shall set you free
    1 point
  23. @tony b I have the regular rod fork combo, not the basket. My rotisserie rod for the SBB 42" is 1/2". . @Tyrus I have the onegrill heavy duty which is supposed to go up to 75 lbs. I think it would work but I like the suggestion about spatchcocking the bird insetead. Since my big 30 pound bird is frozen it has already been injected. I have heard mixed reviews on trying to brine one that has been previously injected. I was thinking about dry brining. But I am wide open to suggestions. What is this citrus brine you speak of, Tyrus?
    1 point
  24. That’s fascinating! I’ll have to pass that tip on to my mother, who recently got a Thermomix and is getting her bearings with it. Thanks for the info!
    1 point
  25. Hi Dirtman, thanks for the Aussie link. My profile pic was taken last week duing a short break 'down south', its the bay in Busselton looking across to the 3-mile jetty, just south of Bunbury. I live quite close to the beautiful beaches of Perth so suffice to say there will be no snow pics of my BB32. Back in '96 before kids, my wife and I travelled the world and in the USA we bought a small Winnnebago with a 350 Chevy in Arizona. Before we made our way north through the Rockies and up to to Canada, the van salesman invited us to stay a couple of nights at his house in Fountain Hills AZ. When I saw that fountain I understood that Americans just do things bigger than everone else and it justified the 350 Chev in a camper van! It must be a real thrill to see your BB arrive and do your first cooks. You are most welcome to visit anytime you're in WA.
    1 point
  26. New Idea.. If you would like a more polished look when installing a 32" BB in a counter, these two teak inserts will fill the gaps left, right and in the rear. These could have stainless inserts also. You tube video of teak counter inserts
    1 point
  27. That's a cute piggy you got there Mr. Bill, coincidentally I have one in the front too. What kind of speakers are those?,,I recently acquired a tower set of JBL's so I could hear Mike Zito play his guitar.
    1 point
  28. I kept mine pretty simple but turned out really good. Just a kosher salt and brown sugar wet brine for roughly 18hrs or so. Threw in a bunch of garlic sage and thyme as well but not sure that had much effect on flavor. I'll have to consider the air drying step in the future and see if that makes a difference. The turkey was shifting around a bit on the rotisserie at first but as the skin browned and tightened up, the bird rotated smoothly. The brine made for very tender and moist breast meat. Everyone was very thought it tasted great. I thought for sure it was dried out with how the skin split and breast was pulling away from the bone but as mentioned the meat was still very moist. Pulled it off with an internal breast temp of 167 deg....A little later than planned but caught it in time before getting overcooked. Not quite done yet: Ready to take it off:
    1 point
  29. Very nice David, the color, combo (bok choy?), and rice....an inviting plate.
    1 point
  30. Nice tutorial on rotisserie birds. Looks great. I backed MEATER as a Kickstarter funding back when they just were getting started. I immediately saw the potential for rotisserie cooks. Took them a while to get the bugs out (see MEATER+), but they finally got it working as intended. I highly recommend getting one. Probably a good Black Friday/Cyber Monday deal out there?
    1 point
  31. Looks wonderful and I'm sure it tasted the same. 👍👍
    1 point
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