StevenS

First cook on the new KK! I’ve done chicken before at 400° with great success. Usually cooks in 45 minutes. Ths time I put a double lined aluminum foil pan below with potatoes and the cook took an hour and 20 minutes. Skin was not as crispy as usual. I think the potatoes added extra moisture which prevented the chicken from getting crisp.  Flavor was great. Very happy with the cooking experience.

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On 7/2/2020 at 10:18 PM, Tyrus said:

And so she should, Tekebo's like the rock climber always reaching ahead for the next spot to climb, it's all good. Cute pig Steve, that must of been a delicious feast. The 23 is a great addition, wish u well

Thanks

On 7/3/2020 at 7:18 AM, MacKenzie said:

Gorgeous, love those pebbles, did you know they not only look awesome but they cook better too.  

I need all the help I can get!

Thanks all, very helpful. Especially encouraged by the positive experience of @PRippley in the rain soaked Oregon climate. 

My KK was delivered today and I'm struggling to find the right home for it.  There is a place on my lanai that's fully covered so the KK would be out of the rain, but I'd need to move it every time I use it.  From a convenience standpoint there's a place just outside the covered area that would be perfect, bu the KK would definitely get rained on.  I'm in SW FL so no concern about freezing.  Question - if I don't want to put a cover on it (for aesthetic reasons), are there any concerns about leaving exposed to the rain?  Has anyone done so for a prolonged period without any issues?  Would definitely appreciate any guidance.

Thought about ju

Black beauty! It took my wife and I about 2.5 hours to uncrate it, move it into the house, build a makeshift ramp over the sliding door channel and move it down to the lanai.  Still figuring out the right home.  I have to say that I thought black would work well with the cage and furniture outside, but I was a bit concerned I might not  like the pebble finish.  I don't.  I love it! And so does my wife.  With the heat index it was 105 in SW FL today, so by the time we finished I was too exhausted to set it up for the first cook.  Something to look forward to for tomorrow.

Seems like there are a number of options - I ordered an extinguishing pot, but I understand I can also put it in the KK or dump it in water.

9 hours ago, Basher said:

Really simple Steve.
Dry off the fish. Salt and pepper. Double salt on the skins side. Hot plate, generous dob of butter in the pan. Skin side down first, patience for about 2 minutes, then flip. Done.
I put the lemon juice over the spinach and tomato’s to steam in the same pan. I prefer the fish with a little crisp on the skin with lemon on the side( in the spinach)
Wingman, does this help?



That’s the other side of the Pacific Ocean.


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Thanks!

8 hours ago, tekobo said:

Woo hoo @StevenS. I would love an apron with a crest.  And decent gloves.  Oh yeah, that 23 ultimate sounds like good fun too.  You know the drill.  Pix!

As for the binchotan and konro grill?  You won't regret it. Not one little bit.  Although it sounds like I might, if I meet your wife.  🤗

 

I have no doubt I'm going to love the combo of the Konro & bichotan.  When I first got my former KK  I tried to convince a friend to get one as well.  He opted to go with an Argentinian-style grill made by Grillworks (42 CRE).  We cooked on it a couple times without having a clue what we were doing and consumed a breathtaking amount of firewood in the process.  The third time I was over he had wagyu steaks from Lobells and I said "Let's throw them on the grill!" He shrugged.  I asked "Are you not happy with the grill?" He shrugged again.  "It uses too much wood and is too much work, do you want it?"  You don't have to ask me a question like that twice.  I rented a uhaul truck and drove it from Boston back to my home in NJ.  Came to learn that you needn't wait until the wood is reduced to coals to begin the cook - once lit you can pretty much start right away.  Been enjoying it ever since.  Perfect accompaniment to the KK.  

I ordered a medium wide Konro, which will fit in one of the charcoal bays of the Grillworks, this way I can use the adjustable grate height to be able to cook thicker steaks & chops above the fire.  Love the fact that the binchotan doesn't flare up much.  

38 minutes ago, HokieBen said:

Big day today for @StevenS! Perfect delivery day going into a long holiday weekend. Can’t wait to see pics from the delivery, enjoy it!

Will definitely post pix!

16 hours ago, Basher said:

School holidays here and the covid restrictions are slowly being lifted.
So, our beach house is now accessible across the state border into New South Wales.
I had to duck back to work today- about an hour away and came back to this. In the fridge X 2

The neighbour went fishing this morning and although I missed the fishing, he caught his load and generously donated.
Turned one of the red snapper into this.

Delish, and very simple cook.


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Looks delicious. My wife’s been asking me to grill some red snapper. Can you share how you prepared it?

There are two things on my mind tonight and I’m fairly certain that the only ones who will truly understand are my newfound KKforum friends.
 

First - my 23 ultimate is being delivered tomorrow!  Very exciting. And to my list of recent purchases I’ve added a pair of welders gloves and a Daltrong chef’s apron. Highly recommended. It has a little crest on it. I’ve always wanted to wear a little crest. Brings a tear to my eye.
 

And second - a bit of a rant. You people are totally crazy.  This site is highly addictive and may ultimately lead to my downfall. After reading about binchotan charcoal and Kongo grills I had to have it. Shipment coming from Japan in a few weeks. Fair warning, my wife holds @tekobo personally responsible. 

On 6/20/2020 at 5:22 PM, KKash said:

How did you decide on the grillfloss?
I see several competing tools for that on Amazon and of course can’t decide which one will get the job done for me!


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Some of the forum members liked it so I figured it was worth a try

2 hours ago, MacKenzie said:

Summer must be here, it's near 30C and the Konro grill is going.

Made a potatoe fingerling potatoe salad to go with the wings and garden salad.

Wings on the Konro.

Done.

Plated.

Looks delicious

Congratulations the grill is beautiful and it looks like it found a good home. Very cool artwork. I’m looking forward to something similar when/if my 23 ever gets here...

Great, thank you both for the suggestions.

7 hours ago, Wingman505 said:

My freight company has been Road Runner for both deliveries.  The first delivery of the 32” was perfect.  The tracking updated in real time, they delivered almost immediately once it made it to Albuquerque.  This delivery of the 23... Not so much.  The tracking stated it was in El Paso for 3 days when it wasn’t.  It was in ABQ for a day and I had to call them to be notified of that fact and schedule an appt.  My delivery estimate was the 16th, and the CS rep told me that was the estimated arrival in El Paso... Why would I care when the truck was getting to El Paso?  

This is NO reflection on KK in any way, I definitely want to make that clear.

I’m an instant gratification person, so waiting is pretty difficult. It’s made more difficult when you’ve been drooling over a KK for years.  The wait was MUCH EASIER with Cronos in the back yard.  It would have been terrible if the first delivery was disorganized like this. 
 

Is it weird I almost feel equally excited about trying Coffee Char?  😊
 

Edit:  Logistics isn’t easy... Almost anything can cause delays.  I try to keep that perspective.  A lot of moving parts moving goods from overseas and across the country.  That doesn’t make patience come easier, I’m afraid.

Our shipper is Frontline Freight.  Your point about unforeseen delays is well taken though it doesn't make the wait any easier as I'm entirely Komodoless.  In the meantime I'm on Amazon daily looking for accessories the way parents do when they are expecting a baby.  So far, a bag of FOGO and Jealous Devil (for comparison purposes), a T pin for the burn-in and a Grillfloss tool.  Also need a container to store and sort charcoal and a bucket for cleaning up.  Would appreciate any other suggestions.  Thinking about lighter cubes for low and slow.  I've been using Light a Fire to lite my Argentinian grill and thought it might also work well for the KK.  Has anyone used?

You guys are killing me. Checked the delivery date for my 23 this afternoon - originally slated for the 22nd, then pushed to the 26th, now they are saying July 1st. What the heck, did the truck break down and they decided to complete the trip via camel?!?  Did I mention that I’m not a patient man?  Happy to hear yours are coming soon.  I intend to live vicariously through you for a while...

1 hour ago, Troble said:

I have dreams of attempting a pig one day. How did you cook that bad boy?

I’d love to be able to tell you that I cooked it at 225 for 10 hours and then wrapped it in butcher paper (need to try that), but the sad truth is we had our usual crew over for Memorial Day and were feeling no pain by noon.  I probably lit too much charcoal and the temp went right past 225 on its way to 350. Pig was done in a few hours, and despite my ineptitude, it came out really great. Skin was crispy and the meat was really moist - kudos to KK.  My wife and her friend even ate the snout. She’s a big fan of cartilage. The rest of the day was a bit of a blur. I would highly recommend it. I’ve seen your posts and you are quite a cook, I’m sure you would nail it. 

On 6/12/2020 at 9:28 PM, HokieBen said:

I called yesterday to ask the shipping company because their website just says enroute. She said last Check-In was in Kansas and expects truck to hit terminal in Baltimore Mon. Then hopefully my house Wed. 

It's Wednesday! Did they come through with the delivery? 

Understood, thanks. 

Update - KK has shipped.  That's the good news.  The bad news is it won't get here until the 26th, at the earliest.  And in the meantime, I can't stop drooling over the amazing food in the Everyday Misc Cooking Photos.  

Stupid question, is it ever ok to cook with the top open?  Any issue with doing so?

And yes - "sold" the 32, but had to do so in a rush, so I gave it away for a song.  Thankfully, the new owner is very happy, so while my bank account took yet another hit, the karma is through the roof, so I've got that going for me...

I ordered a grill that was available in CA - I have about as much patience as a 6 year old.  Should take about a week to get here.