Pequod

I don't really get crispy skin from the rotisserie either. Too many juices swirling around the bird. Best skin for me is spatched on the upper grate close to the dome.

And, of course, burnt ends with the leftovers.

Started the big guy early in the AM.

Then we took a short drive to one of the many vineyards in town. This one is offering 50% off to medical workers (my wife is one at a local hospital), so we decided to stock up. Found heaven.

A Franklin style brisket point, wrapped after the stall.

Ain't she a beaut, Clark?

...and here I was thinking all I really need is a George Foreman Grill^TM 😷

1 hour ago, Lance said:

Haven't gotten my kk yet but when I do it will be the 32, I'll get the 2 zone and all that from jump street. So I won't have to up size later. 

With 5 kids and 2 adults, a 32 sounds just right and especially for the versatility. 

The 32 is a great grill! 

That’s a raisin!😷

40 minutes ago, MacKenzie said:

They claim the lid keeps the steam in but what I don't get is why the two holes, plus there is a matching pair in the bottom????

All I know is that it works great for my 15% WW loaf. I do get an oven rise and have come close but have never hit the lid.

Speaking as a recovering fluid dynamicist -- and I don't want to get overly technical, but -- holes are really lousy at holding steam in.

I had to dig deep to find pictures of me in the 70's. Found one. NOT sharing!

Cinnamon Raisin Sourdough with 30% Fresh Milled Hard Red Wheat. Dr. Fauci says I'm not allowed to give you any. SAD!

Can’t unsee that! 

Were the 3 kamados at least 6 feet apart? Dr. Fauci wants to know...

How did you get a pic of Alice Cooper???

Love the faux wood paneling on the station wagons!

7 minutes ago, Ticket2ride04 said:

Right, I’m using a pan as well. But for my other smokes, I’ve basically covered the coals with aluminum foil wrapped around the metal band that latches to the charcoal basket. I’m getting the sense I didn’t need to do that (although the meat turned out excellent). Basically it seems I can wrap a lower grade with foil and place a drip pan below and I’m set?

Yes. And it isn’t necessary to wrap the whole grate. Just a sheet a bit larger than the meat is sufficient. If the drip pan you’re using is a bit larger, then you can just use that and skip the foil. Main thing is to 1) deflect the direct Infrared from the meat, and 2) avoid fat dripping into the coals. A large enough drip pan does both..

5 minutes ago, Ticket2ride04 said:

So I’m cooking a brisket that will be roughly 12 lbs after trimming. Just wrap most of the bottom grate on my 32” and that will be sufficient?

If you’re doing a brisket I’d use more than foil. Use some sort of drip pan to hold the dripping grease so that it doesn’t drip off the edge and into the fire. Would make for some nasty smoke.

As a heat deflector/drip collector? A sheet of foil on a grate below the food is sufficient. If it’s a bigger hunk o meat with lots of drips, use a disposable aluminum pan or the tray that came with your KK.

22 minutes ago, MacKenzie said:

Look what came in my mail today, actually it drop a run at the door step. 

I just ordered this to top up what I already have on hand.

 

 

I have hard red wheat on an Amazon subscription! 

Been looking for einkorn berries since I've run out. Apparently the hoarders have made a run on these? 

Beautiful cook! Looks like the KK cleaned up beautifully too!

7 minutes ago, Mayor said:

Ended up with the cobalt blue tile.  The research I gathered on this site was the tile cooks better than the pebble😉

Fake news! Where’s Dr. Fauci??

That’s just gorgeous. Love those blisters! 😷

1 minute ago, Mayor said:

I finally splurged at my wife's request on a Big Bad 32" with the rotisserie, pizza stone, double drip pan, and cold smoker.  Been reading through the forums and learned about the quality and passion for the KK's.  This will be my first kamado grill, why waste money on the inferiors.  A few questions as I prepare for the arrival of the beast.  

1) Preferred fuel outside of cocochar and coffeechar, they have not yet arrived in the US.  

2) Is BBG Guru necessary given how efficient the KK's are?

3) Any other tips are appreciated. 

Welcome aboard. Will answer your questions, but first explain that first statement: "at my wife's request." No comprendo. Most of us beg, manipulate, and end up in decades of servitude to get our first KK. What means: "at my wife's request?"

1) Any lump will do, but some brands are better than others. Some use Rockwood (I don't like it, but others do). Many use Fogo -- great stuff. Stay away from super-cheap lumps like "Cowboy". Royal Oak is passable.

2) No. I have one and use it only for overnight cooks just as insurance

3) Did you get a basket splitter? If not, add that to your order ASAP. One of the great strengths of the 32 is how perfect it is for 2 zone grilling. The splitter is a must have for this.

37 minutes ago, Braai-Q said:

I have a question for the bread yodas on this thread, has anyone made naan or pretzels with success? 

I've made Naan in a charcoal tandoor and they were fabulous but you thrown them against the side of the tandoor. Not quite sure the approach with a KK. Just on the pizza stone?

I saw a recipe for pretzels on Big Green Egg's site (it came up in searches, don't worry, I've not lost my way) and it looked promising and then I got to thinking about hot, butter pretzels. 

Can’t recall if I’ve done naan, but definitely do pitas all the time. I use a baking steel for these.

1 hour ago, Braai-Q said:

I've been watching this thread with interest and feel that some of you might want to try Emmer Wheat and an ancient Egyptian recipe otherwise you're not trying hard enough. 😄 Like this guy: 

 

 

 

 

Emmer isn’t hard to find, but haven’t baked with it. As for the rest...we’ll let @Syzygies go first...

8 minutes ago, om21braz said:

New to forum here. Previous Holland Grill (gas man) for 15-20 years and present Memphis Wood Fired griller/smoker. Considering going back to school after seeing these Komodos'.

Anyone here make the change from a Memphis or other pellet-type unit?

 

Thanks for any opinions up front and thanks for letting me join in!

Welcome aboard! Have never used a pellet grill, but if you can light a fire and you can cook, you can cook on a KK. The learning curve is shallow.

8 minutes ago, Jon B. said:

Thanks for the tip!!!!   My 3 daughters and their families are all working from home and locked up tight.  When they found out I was cooking the pork they put in their to-go orders.  I delivered care packages last night.

Last nights dinner and my lunch today is all that is left.  👍 

Sign of the times: I actually read the first sentence as "Thanks for the TP!" and wondered how I'd missed out on this!

Oh yeah...that’s how you do that!