GoFrogs91

Merry Christmas Dennis and also to the KK forum family! Benton

Great caramelization on those chops! Benton

So in the spirit of posting successful and not so successful cooks, I did a bone-in pork roast the other day. Herb crust slurry with thyme, rosemary, and sage. I coated with a liberal dose of kosher salt for 24 hours. I roasted at 250 with apple wood for about two hours and got a pretty caramel colored outside working. I had the 19" at around 550F to sear the outside. And ended up with this. I'm not sure if the herb crust burnt or sloughed off and the bones look like garbage. I get why you foil them now. The good news was that it was juicy and delicious. While the flavor was good, I didn't taste the herbs at all. Not my finest hour, but still willing to share my learnings. Takeaways: -Dry brining 24 hrs helped flavor and juiciness -250F reverse sear resulted in very even temp and juicy meat -Herb crust brought nothing to the party after high heat sear -Foil the bones for gosh sake or they look like a CSI crime scene Benton

Tsunami Spin is awesome on pork and salmon Benton

I recommend 300F, deflector stone, drip pan under pork sitting on lower grate, pork on main grate. At 300, you can speed up the process and still render the fat. Benton

Now that is what I'm talkin about! Let's get those grills dirty. Great looking mass of protein. Benton

Cool! 👠Benton

Great looking pies! Benton

Yum. Mac, you have convinced me to put an Anova on my Christmas list. Benton

Looks great. And fresh pasta too? Delicious. Benton

Soon Oliver. Very soon. It looks great. Benton

Oliver, saw you changed your signature. Very nice.ðŸ‘ðŸ‘👠Benton

Excellent looking ribs and love the Cabo shots. Benton

RHS needs a raise Benton

Uh oh. He touched one. Going to have to get one for sure now. Benton

Never been an issue. Dennis designed the basket to where the airflow isn't restricted via a few air holes. Won't be a problem. I would consider a full load of lump filling the basket, but not covering the handles. Benton

Nice. Thanks for sharing Benton

Bosco, I have had my 23" over a year and still go out and admire how beautiful she and the 19" are. I'm also guilty of walking by and just opening and closing the domes, just because. Benton

Really depends on the dough. Charles is our resident pizza expert. He has posted three types of dough recipes in the KK recipe section. Benton

Rak, The KK baking stone is 2-3 times as thick as a regular baking stone and has a ton of mass. Dennis created it to be used on the upper grate with direct heat. Benton

Stellar looking pork meteorites! The bark looks perfect. Benton

Time to change your signature Oliver! Benton

Lookin good Ryan! Benton

Congrats Oliver! Benton

Looks tasty Charles Benton