dstr8

Merry Christmas...my KK sits looking forlorn on this Christmas Eve morning 2015.   But not for long...

Wow...great idea and now on my list of "must do's" for 2016!   Thanks for posting!

I love making soufflés.   Yesterday's was all about:  Mushroom duxelle + farm house & smoked cheddar + real eggs.   But next time the KK is going to get the baking duty and I can't wait to see/taste how it handles a soufflé.

Story at 11

For now...the gas oven version will just have to suffice .

Anyone baked a soufflé in their KK?

Have ran my KK for 18-hours at ~225º without reloading/snuffing out.  The only reason it "only" went 18-hours:  That was as long as I needed it to go   

OMFG MacK!!!   I think of myself as a foodie but this one came at me like a blind left hook to my jaw

Will.  Try.   This.  Soon!

Nice job and post up Wilbur...I need to do the exact same thing to mine...thanks!

Girl!  What can I say that hasn't already been said?!   Looks delicioso!  

6-hours for baby backs?!  That's longer than spare ribs typically take.  

Per others tinyfish:  We need the money shots

Like you Wilbur, et al, when cooking for a party and trying to time the finish and exit of a chunk of meat...its nearly always late getting past the stall and to the cutting station on time.  

To piggyback on CC's post:  An insulated cooler is your best friend when low and slow cooked blocks of meat decide to surprise you by getting to temp early.   The meat, if properly packed in the cooler, will hold hot and juicy for hours and hours.   Wrap the roast in your preferred method, foil typically; I then use plenty of clean old bath towels on the bottom of the insulated cooler then the wrapped roast atop; then loosely pack towels all around the roast to completely use up the free air space.  Close the lid and DO NOT OPEN IT UNTIL you want to remove the roast for carving.

I've had them stay piping hot for up to 6-hours!   

The great buffer!

KK exterior:  409 works for me...then a quick and easy application of Meguiar's Quick Detailer.

No sous vide poached eggs here; just the traditional vinegar water poach off.  Do you vac/seal them in a bag or how would you do SV poached eggs Tony?

Ok...enough side yard derailments...your unique application of potato flakes atop marinated chicken wings got my attention GM!   Looks wonderful and on my list of 'to tries'!

'8-track tape grill'...now I know you must be as old as I am CC .

There is something about Giada that just grates me (the wrong way).  I was going to say:  "...rubs me the wrong way" but that might get misinterpreted .     Maybe its all the miss-pronounced Italian food words she spews.   I guess if one doesn't know better...

Ok, I better stop now

^ what he said

Welcome Pale Rider!   

Hmmm...and that reminds me of this:

'So from being on the road far too long...I called Momma to let her know not to cut any wood...'cuz Daddy's coming home with a load'.

A little to the side of center

So, I've been traveling around pretending to be a nomad the past several months.  Since my KK is in storage in Monterey for the time being I live vicariously through all of you!

But that doesn't mean I don't cook along the way.   This was lunch today...just not via my KK (darn it).  

Corn tortilla + pinto beans + young pecorino cheese + roasted & chopped New Mex green chiles + arugula + greek yogurt + a poached egg + tomatoes + a drizzle of quality Californian EVO.  

And that's how I did lunch today 

^Hmmm...me too  Extra calcium

Nice looking rib cook Wilbur!   I like both, backs and spares, and maybe typical my better 1/2 prefers back ribs.  But given the choice, and preferably from a small farm non-commodity type pork producer, I'll take fully trimmed (no button bones...) center section spare ribs any day.  

Great info Robert!   Thanks for 'taking one for the team'

Wish the book was available on Audible.com    Hopefully it will be...and would be even better with Aaron narrating!  Me hopes anyway

Congrats MacKenzie!  

I think we're all going to witness your photog posts kick into high gear .  And that's a good thing

Cheers!

5698K, I'm looking forward to reading your results and two cents about wrapping!   I've cooked plenty of pork and some beef with/without wrapping but my wrap is typically either banana leaves and/or foil and to date have not tried butcher's paper.  But like you, et al, Aaron's 3-way brisket cook-off and feedback kinda got my attention and interest again in wrapping!  

Now hurry up will ya?!  

^ I like that idea MacKenzie!

Ditto the stupid American pork industry's messing up what once was a good thing.  Like you we are able to source top shelf real pork from small farms...most notably all things Iowa although there are a few wonderful small farms in NorCal too.

Several years ago we bought an Iberico type hog from a small Iowa farmer/hog raiser, we split up, which was finished on acorns.   It was insanely good!   

Sidebar/hijack:  If you ever see, assuming you haven't cooked them, baby goat racks...which are becoming a little more common in foodie circles, I heartedly recommend you give them a try.  Given the choice between lamb racks or goat racks...goat wins hands down in my book 100% of the time.  

I hate coming in here at feeding time   

congratulations aiden!   If the 21" was available when I bought my 23" I might have been tempted...just the right size for 2 people IMHO!   Although my 23" is in storage and will be for some time while we travel around I miss firing it up almost every day!   Its makes ANY type of cook so easy and fun its just plain silly.  You'll find yourself with an ear-to-ear grin long after the stainless steel grates have turned carbon black!  

Its one of just a few possessions I own that I would buy a hundred times again.  Fortunately I don't need to.  

Welcome to the wonderful world of fun, generous and gifted KK owners!