Rak

Thanks for posting this. I'm looking forward to trying spuds this way

hahahhaahah thats hilarious! but as I keep reading, I realize that its probably mostly true!!

Beautiful colour on that trifecta!!

Oystershell would look great as a tile or pebble

LOL thank you!

Thanks Dennis, you can't beat a good ribeye grilled hot and fast

Thanks everyone. I'm going through a coffee rub phase right now!

Mamas lasagne looks incredible! 2 questions: 1. Why cook it up high rather than on the main grate? 2. Could you share that recipe!? Rak

Love pizza, and after seeing your pics, I'm craving pizza for breakfast! I'm inspired, I'll make some dough today and make some pies this week!

Tony, you are a Canuck at heart Great job with that Chalet chicken!

lol I am starting to feel objectified with everyone talking about my rack

Ok, thanks Tony! It's cold outside and I don't want to go back out, but there is comfort in knowing I'm not the only one! Easy enough to release, so not a big deal.

Thank you all. This sure is a lot of fun

Very nice!! BTW, does your damper ever freeze close? Mine was frozen today. Not a big deal, because once the fire was going I just shut the lid and it warmed up quickly enough to where I could move it....but I was just wondering.

Yesterday was low and slow, today was hot and quick Firstly, thank you JonB for the coffee rub. I really enjoyed it! Warmed up the KK and got my sweet potato and veggies cooked. Then cooked the steak. Few things in life are as good looking as a steak on the grill IMO And dinner is served! Quick and easy. Thanks for looking

Great cook and looks like a lot of fun!

Great job with those cooks!!

Lmao that works!

Thanks everyone! Dennis, great information! Next time I'll keep it on a little longer, certainly no fear of it drying out! Thanks!

LoL great selfie pic! And I love Macs wheels, great idea! Ps, the steak ain't bad either!

I wanted to get used to the new KK so I thought a low and slow rib cook should do the trick. I had trouble with my temperature control during venting, so I could definitely use the practise! LOL I'm still getting used to the vent settings for the KK so I wanted to bring her up nice and easy. I figured while it was heat soaking, i'd go grocery shopping and get those ribs. When I returned 2 hours later, it was still sitting at 170F! For 2 hours, the grill had settled in at 170F...I was impressed!! I opened up the top vent about a 1/4 turn and got nicely settled into 225F. For my ribs, I chose back ribs as they looked really meaty. I rubbed down 2 racks, one spicy and one sweet heat. Normally when I make ribs, I'll either spray them every hour or so with an apple juice/cider vinegar mix or I'll wrap them. But since this was my first rib cook on the KK, I wanted to see what I was working with, so went with a no fuss approach. I threw in some peach wood for smoke and put the ribs on the grill. No wrapping, no spraying...in fact, no touching the at all for 4 - 4 1/2 hours. I figured the results will give me a base line for future rib cooks. As you can see, I'm settled in to 225F. It stayed locked in like that for the duration of the cook including heat soaking, and only increased 10F towards the end when I was taking pics and glazing! Got those bad boys on the grill. At the 4 1/2 hour mark, I glazed them. Usually I like my ribs dry, and the family like theirs sauced, but I'd just picked up some homemade mango habanero jelly and wanted to try it. The back rack have Sweet Baby Rays and the front ones have the mango glaze. As you can see, they came out great!! Really nice, clean smoke flavour and very moist. The meat was moist but had a bit of a bite to it, next time I will spray as it cooks as I prefer my ribs a little closer to fall off the bone. Dinner is served....cant post without a money shot right?! What surprised me: I was locked in at 170F...I've never been able to hold a grill that low before How much moisture there was. Whenever I opened I the lid, water would drip down the sides, and because it was so cold outside, I actually had an icicle hanging off the bottom! Liquid Smoke Ice (that one is for you Charles!) I really liked how clean the smoke taste was, I was surprised by that difference Steak is on the menu for tomorrow, and I'm looking forward to using some of that rub Jon B gave me! Thanks for looking

That looks great!! I've got steak planned for tomorrow!!

I'm just happy to have it, been eyeing KK's for a while now so to actually have one is a great feeling.

Great video and I love your KK, stunning.

Thats great! Thats about all I would need to cut.