tomahawk66

Last minute change of dinner plans had me speeding out to the butchers and falling in love with this M2 marbled aussie tomahawk (ok: so the bone was a bit short for it to be a real tomahawk...) it was a beast at 1.3kgs... Busy evening so no time to faff with a reverse sear so got home and bagged it with steak rub and chucked in the water bath at 55C for a couple of hours. Out of the bath and rerubbed before going on the lower grate above some left over coco char from my last cook. Using the basket splitter in R2D(3)2 Happy simple dinner [emoji1] Sent from my SM-G935F using Tapatalk

I thought as much! The pizza stone on the 32 is just about as heavy as I can comfortably manage Sent from my SM-G935F using Tapatalk

I wouldn't want to try and lift the pizza stone for that beast!!! Sent from my SM-G935F using Tapatalk

Suckling pig?!? That think could spin a wild boar!! Sent from my SM-G935F using Tapatalk

Not really worth its own thread so I thought I'd just share the results of my lamb shoulder experiment. It was a bit more than the shoulder including a couple of ribs in there too: Prepped a bed of spuds and onions Scored the meat and rubbed with rice wine and soy mix before adding the dry rub of cumin, chilli powder, garlic, ginger, sichuan pepper corns, coriander seeds and pepper. 3 and a half hours started at 375F for about an hour and then let it settle at 325F for the remainder. Came out pretty good: Potatoes and onions were stand out! Sent from my SM-G935F using Tapatalk

Happy birthday to the Mac's! So you are both 19 today?!? [emoji23] Sent from my SM-G935F using Tapatalk

Wow! This thread just made my day! Sent from my SM-G935F using Tapatalk

I NEED to find a place that sells Wagu tri-tips in Singapore... Sent from my SM-G935F using Tapatalk

Build a bark first then foil or first foil then finish hot and direct to get the colour? Sent from my SM-G935F using Tapatalk

Looks pretty darn good! I was thinking of doing a Uyghur style roast from Xinjiang (North West) in China. Basically a roast shoulder with a (mostly) dry rub heavy on the cumin, some chilli powder, ginger, soy, sugar, shaoxing wine etc. On a bed of potatoes and onions. What say you? Sent from my SM-G935F using Tapatalk

Nice grill marks! How was the dry aged? A butcher near me has a big dry aging case with around 6 or 7 primal/sub primals at any one time. Their strip loin is about to hit 60 days and looks pretty epic [emoji4] What set up do you use for steaks? Main grill grate, dome temp? I still dont feel thay I've perfected grilling on the KK yet... I seared a couple of rib eyes after cooking sous vide for 2 hours at 55C last night: Sent from my SM-G935F using Tapatalk

I've got a shoulder of lamb... am wondering how to cook it this Saturday... Sent from my SM-G935F using Tapatalk

Another couple of shots - unfortunately taken before reading Dennis's advice on the type of photos he can use [emoji21] Sent from my SM-G935F using Tapatalk

Darn! I'll try and remember for future "Dennis money shots" [emoji6] the food does look epic on the KK - I'll share photos of its new home soon - I've built a deck and out door living / dining room out the front and the KK is on view to every one in the neighbourhood. We often have neighbours stop by to ask about it when sitting out having a drink in the evening, it's actually how we meet a lot of our neighbours - great ice breaker! Sent from my SM-G935F using Tapatalk

I've got a 32 and depending on what I'm cooking and how much time I've got I'll go one of 2 ways. When I've got all day I'll light one spot, with vents wide open and lid open leaving it about 5-10 mins to make sure it's lit then set the vents to what I know is 250F for my KK and let it slowly heat soak over an hour putting in deflector and grates after 30 mins or so. Usually gets me there in an hour or hour and a half and that's the time I need for prepping ribs or brisket (or heading to the shops to buy beer...) If I need to get there faster I just pull the front vents out and the side ash collector cover (is that what it is?) and spin the damper up and leave it 15 mins. Gets hot pretty quick even if I only light one spot. For grilling just a couple of steaks or a dinner for just the 3 of us it's even easier, I set up the basket splitter so that there's only a quarter basket fill it with lump light it in 4 or 5 places with the damper spun up 5 turns and the vents and side ash thingy pulled out - have to watch it though - last night it got to 600 at the dome in under 15 mins... Sent from my SM-G935F using Tapatalk

Looks epic!! Was it a whole packer? Mind sharing the set up temps and times? Sent from my SM-G935F using Tapatalk

That lamb shoulder with a twist on a North Carolina vinegar based sauce - spiked with mint - would be epic... Sent from my SM-G935F using Tapatalk

It worked a treat, and funny to see what folks like on their pizza! Sent from my SM-G935F using Tapatalk

Actually only did 8; am refrigerating the other dough as I heard it's even better after a week? Sent from my SM-G935F using Tapatalk

I've been wanting to do pizza on the KK for a while now but owning a 32" it's hard to justify the insane full requirements for just one pizza. So a little tipsy on Saturday late afternoon I decided to do pizza on Sunday - bought flour and yeast and followed Ckreef's no knead recipie. Made enough dough for 12 pizzas so woke up the next morning and started sending out invites. I'm stunned by how well the KK handled pizzas easily 2 at a time and at less than 10 mins a pie I could have done commercial volumes. Certainly a great excuse for a party: "bring beer and pizza toppings" I said, and my friends and neighbours obliged! Photos are a little iffy due to the volume of beer provided...

So once the sauce was done I finished it with another 6 cups of plumb tomatoes to give it a zing and some chopped basil and parsley: Then made up some great meat balls from the Food Lab recipie book and we had meatball fettuccine for dinner: I didn't do the meat balls on the grill this time, will have to try that for the next batch!! I have about 6 litres of sauce bagged up and frozen - some already earmarked for neighbours who came over while I was cooking it in the KK to ask what the amazing smell was!! Sent from my SM-G935F using Tapatalk

Still; 12 inch pizza is a good size. Have you done much else on it like low and slow or grilling? Sent from my SM-G935F using Tapatalk

Colour me inspired! Been meaning to do a pizza night here with friends - make up the dough, everyone bring a topping and we take it in urns spinning pies and she who's is the best! Sent from my SM-G935F using Tapatalk

Looks amazing!! Quick question - how big is the baking/pizza stone on the 16? Now I'm tempted... maybe get one in orange/bronze and it can be the BB8 to my blue 32's R2D2!!! [emoji2] Sent from my SM-G935F using Tapatalk

I've noticed changes between the 2 readings that will eventually converge after enough time at a low and slow temperature. For me there is a big difference when the KK is not heat soaked and when I've added meat or cold deflector etc. I've also noticed that the dome temp is often higher if I have the top damper opened more. Would be cool if you could put a thermal camera inside the KK while it cooked and watched all the air turbulence and heat distribution! Sent from my SM-G935F using Tapatalk