tomahawk66

I've been making a slow cooked tomato sauce and the grill was hot so why not?!? Veggies are always a stand out on the grill - peppers, aubergine, pumpkin and corn Brie, roasted peppers, aubergine and a dollop of home made Bbq sauce Seal of approval from the one that counts! Sent from my SM-G935F using Tapatalk

Update: nicely reduced Letting it cool over night before finishing with a couple more tins of uncooked plum tomatoes to give it a zing and some fresh herbs... Sent from my SM-G935F using Tapatalk

Mac - your bacon looks epic! And very professional!! May I ask how you are slicing them? Sent from my SM-G935F using Tapatalk

Haha! Fair enough! Although the grilling will still be you right? I trust my missus with my life, just not with my KK! Sent from my SM-G935F using Tapatalk

No photos before or during the cook, just the money: Australian rib eyes, salt & pepper only. 3-4 mins directly over the fire using the lower grill turning every minute. Did charred lettuce and avocado salad too. Super fast dinner - lit KK with vents open while prepping steaks and salad. Under 15 mins the fire was roaring and we were good to go. Love the versatility of the 32 with the basket splitter! I was thinking of getting a chimney starter and then realised that KK is probably faster... Sent from my SM-G935F using Tapatalk

Looks great mate! Could you have done the sprouts on the KK as well? Sent from my SM-G935F using Tapatalk

Inspired by others excellent 'non traditional' use of the KK (basically as a standard oven replacement) I decided to try my favorite slow cooked tomato sauce recipie. I was going to be grilling tonight anyway so why not spend the 6 hours or so before hand making a beautiful sauce for pastas, meatballs etc? I make this sauce in bulk and basically use it in place of canned tomatoes. It's an intense tomato stew and I especially like kicking up the heat with a few chillis and then adding seafood to make a hearty southern French/Spanish dish. General recipie can be found here: http://www.seriouseats.com/amp/recipes/2014/09/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe.html It's pretty intense and takes a while but worth it! Gotta start with a drink right? Kraken spiced rum, fever tree ginger beer, fresh lime juice and a twist. Basket splitter in as I'm grilling after this. Tried something different with the coco char today. It's a bit labour intensive as it calls for whole plum tomatoes and then you break them down by hand, literally. Kenji provides the reasons for this in detail. I'm doing a double batch so 8 tbsp of butter and a half cup of olive oil along with 16 cloves of garlic (that's a lot - even when you consider the 224 Oz of tomatoes...) And couple of tablespoons of dried oregano and 2 teaspoons of chili flakes before adding the tomatoes, a couple of halved onions and halved carrots and some big sprigs of basil Then happily on the KK at 300F for the next 6 hours with the lid part off. To be continued... Sent from my SM-G935F using Tapatalk

Standing invite whenever you are in Singapore! Sent from my SM-G935F using Tapatalk

I found the burn in the perfect time to experiment. I never wrote down the temps and positions but find it very intuitive to get a temperature that I want Sent from my SM-G935F using Tapatalk

(And 72 bottles of beer, 4 bottles prossecco, 2 bottles red wine and a bottle of whiskey) Do we have a problem?!? Sent from my SM-G935F using Tapatalk

Oh, and 6.7kg (raw) brisket and 6 kgs of ribs... 20 ppl - no left overs AT ALL! that's basically an lb of cooked meat per adult... plus 3 salads, 3lbs of beans and 3lbs of coleslaw!! Sent from my SM-G935F using Tapatalk

Was great! Am super happy! Part of the flat was a little dry (maybe just the first 3 slices) but otherwise amazing! Did a pan full of burnt ends which were epic! One of the stars of the show: coleslaw base, home made beans, brisket drippings and chopped beef, home made Bbq sauce topped off with a dollop of sour cream: Ribs were best I've ever done. The Hickory log still had a good bit of life left. Super smokey but clean flavors. Will take a photo tomorrow - insane to see how little charcoal I used considering I had the KK going at 250 for 20 hours!!! Sent from my SM-G935F using Tapatalk

So I got it on around 10pm and the KK decided to settle at 240F which I was fine with. Lots of nice quality smoke coming off of that Hickory log. Then we had a couple of drinks and off to bed with the maverick remote on my night stand. She crept up to 250 during the night and then sat there steady as a rock until morning. IT got to 165 and then stalled for hours. Got up at 6am to put the ribs on and was greeted by this beautiful sight: After the ribs were on I wrapped in butchers paper and she's humming away at 262F (fire got a little hot with the lid open putting ribs on) IT currently 172. I plan to pull at 200 so still have a while to go I guess? Sent from my SM-G935F using Tapatalk

14lbs brisket Sent from my SM-G935F using Tapatalk

So the KK decided to settle at 234F today. I have a whole Hickory log in there and using the drip pan as a deflector. And we rubbed some ribs that'll go on in the morning: Sent from my SM-G935F using Tapatalk

Was an epic game Wat he'd it with my Sydney brother from another mother in a Singapore bar full of bulldog fans. First experience of AFL and what a game! Down to the wire and very physical game - gonna start watching I think (although rugby union will always be my sport) Sent from my SM-G935F using Tapatalk

I've been reading the Franklin bbq book and he cooks much higher at 275... What say you all? Lunch needs to be served at 1pm on Sunday. Brisket will be about 12lbs. How would you do it? Temp / time / wrap? Sent from my SM-G935F using Tapatalk

Auspicious sign!!! Sent from my SM-G935F using Tapatalk

It's the day before my first brisket cook and and as part of a quasi religious cleansing process (and as a finali for our onboarding event for our 2 new China based sales staff) we had a boat trip on the marina bay and then drinks by the bay, we were so lucky with a double rainbow over Marina bay Sands... Brisket cook starts tomorrow night! Sent from my SM-G935F using Tapatalk

Yeah, I sous vide a lot... kind of an obsession for me. Temp would depend on what I put in it. I'm like a guy with a hammer - everything looks like nails to me! Probably not a good thing for sous vide cooking! Sent from my SM-G935F using Tapatalk

You just flip top and bottom? Or give the sides some grill time? I was thinking of cooking something similar but doing it sous vide while whole and then cutting and searing. My KK's default set up is with the basket splitter in with only a 1/4 basket of coals and the upper grill upside down in the search position as during week nights I use it for sear finishing sous vide meat Sent from my SM-G935F using Tapatalk

Wow! They look epic! Could you share KK set up and cooking time? Looks like you are using the lower grill there and cooking direct, are you cooking to an IT or just going by feel? Sent from my SM-G935F using Tapatalk

Thanks for the advice! So put the 1" cubes back on the KK at the same cooking temp or raise it/remove deflector to caramelise them? I love my brisket fatty and always get slices from the point at my local BBQ joint. Having never had burnt ends it's hard to give up those super fatty slices! But I should certainly try it if it's meat crack! Drip pan just sitting on the char basket is good right? No need for the lower grill? With the wood - I was thinking of putting the log under a layer of char, lighting one piece of the char on top and letting it smoulder away underneath... I'm wondering why chunks would be better? Sent from my SM-G935F using Tapatalk

Oh, and regarding temperature of the cook. Is 250F at the grate good or should I go lower to 225 if I've got 14/15 hours from 10pm to my planned cut/serve time time of 12/1pm? (Super moist and tender is the goal here). Also: Burnt ends, worth doing? If so how? Sent from my SM-G935F using Tapatalk

I've got to admit - I'm kinda wishing that I had the cold smoker to add smoke throughout the cook... I wonder if Dennis could FedEx me one over night from Indonesia lol!! Sent from my SM-G935F using Tapatalk