Pequod

3 hours ago, Basher said:

That’s interesting Syz.
But what going on with that girl on the packet? Doesn’t look like she’s selling grain!


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I like spelt, but not nearly as much as she does it seems. 

Crikey! Please tell me you still argon your wine. 

4 hours ago, Wingman505 said:

Well, I'm selling the Kamado Joe as well.  Good news... I'm already talking to my wife about a gold & olive pebble 23" Ultimate!

Olive and gold 23”/32” combo is tough to beat, but not very original. 😜

Nailed it. 

Sweet! I did a butterflied leg o' lamb for Easter. Now that I've seen an Aussie do it, it's legit!

Yesterday was brioche buns for burgers. Today is sourdough cinnamon raisin with 30% fresh milled hard red wheat.

Great burgers require great buns. The rules: #1 - make it brioche, and #2 - make it yourself.

The burgers...they be of the smashed variety to maximize the char. Superheat a baking steel, then flatten two 2.5 oz balls o’ boeuf with a heavy flat spatula.

The chez is of the American variety. Not really cheese, but a must have, like beet root.

Great burger meets great bun. 

Peach maple glazed swine tenderloin.

20 minutes ago, Wingman505 said:

Hey guys.  My KK was delivered and the crate has been removed for the most part.  I couldn't simply lift it off as I dont have the ceiling height in my garage and I'd have to dismantle the crate to get rid of it anyways.  I needed to get to the cooker as I ave scheduled movers to transport it to the back of my house today and I wanted to remove all of the weight from the interior.  I have a couple of questions:

1. There is a block of wood directly underneath the center of the cooker on the pallet.  Does this remain in place as I try to move it?

2. The Lid.  I don't really want to remove the lid if I don't absolutely have to.  I know the instructions indicate that I should, and this will remove ~200 pounds while moving it.  It seems to me that I wouldn't want the movers pushing, pulling, or otherwise manipulating it by the lid on its way to the backyard.. Does this sound accurate, or am I being too cautious.  It seems to me the lid is not designed for lateral forces of that degree and nature. 

3.  The fire box.  It seems to rest on the SS heat shield for the gas burner on the left, and the front vent when installed.  This causes it to be very slightly angled when installed (slightly bowed toward the middle).  This was how it was looking when I first opened the KK and vacuumed dust and debris out of it.  I haven't installed it myself yet as I'm waiting for it to be in place.  Perhaps shipping vibration caused it to be slightly off?

4.  Ive read a lot of posts about burn-in but, for some reason, remember reading something that indicated it wasn't necessary with the new grills... it is done at the factory.  I've read a thread written as recently as March that indicated the burn in still needs to be done.  I think it'll be fun, but don't want to waste the coal if I don't have to.

5.  Coffee Char - I bought 10 bags and am thinking about upping it to 15 as I know it's rarely available.  That may seem to be changing as Dennis has secured another shipping route.  Having read this forum quite a bit lately, I have a feeling I'm going to be told to order as much as I can while its available.

I'll write a more extensive post with more pictures, initial impressions, first cook, etc. once its in place

1. No...rock it off of that block. That's just a center support so that your legs aren't taking the impact in transport.

2. Don't remove the lid unless you need to for some reason. I had an incline at my house and so it was advantageous to reduce the weight. Otherwise, NO.

3. Possibly. Take a picture if you can.

4. Just do it. Right of passage. Not a real man until you do it anyway.

5. Back up the truck. Get all you can. 

Roadkill over a pan of root veg on the 23.

Do tell. What pan dough recipe is this? Lloyd 10x14?

Fajita night. Tenderloin nose pounded flat and seared like skirt or flank. Cures what ails ya.

Meat!

Veg!

Profile shot!

Done!

On 4/25/2020 at 1:27 PM, Christinelynn said:

hmmm... Interesting. That's not exactly how I remember that conversation going! 🤷‍♀️ Weird...

Best first post ever!

15 hours ago, Wingman505 said:

I can’t tell everyone how excited I am to be a part of this community.  I’ve coveted one of these cookers for a long time and somehow convinced my off duty supervisor (wife) to purchase one yesterday evening.  We bought a 32” Big Bad in olive & gold pebble tile.  We purchased multiple accessories including the coal basket divider, dual bottom drip pan, teak side shelves, grate handles, and baking stone.  I currently own a BGE XL and a Kamado Joe Classic 2.  I will be selling the XL for sure and the jury is still out as to wether I’ll sell the KJ.  I look forward to discussing KK with everyone here!

Not only welcome, you appear to have unbelievably good taste! 

Is "Wingman" because you have a hankerin' for wings, or did you fly something in your past? If latter, which service, jet, etc.? If former, which sauce?

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...