jonj

It's time to cook!

Nice setup (and drum kit!). I like the way you can keep the KK and pizza oven both in view whilst playing.

Nice turf and turf combo, Aussie!

58 minutes ago, RokDok said:

Scary bit here - the tailgate wobbles quite a bit.

That part freaked me out on my first delivery. Well, now you have it under your control so it has to feel better than before when you were at the mercy of someone else. Congratulations on the new arrival! 

At this point, I am just hoping RD gets a smooth and boring delivery.

Sunday night; shrimp taco night. Moderate conditions compared to Tony's who is just a few hours north. Nonetheless, we persisted.

Shrimp on the KK

In process: Chipotle aioli, cheese, sour cream, cabbage, pico de gallo, cilantro, and yes, shrimp.

All dressed up and ready to go

My cold room...      😉

I just use a OXO mini dust pan and brush. 

😧

It may be for the best, if I understood what you were trying. A bare KK on wheels on a lift would not be good, since those lifts don't stay absolutely horizontal as they move down. I was freaked out when my KK (which was still in its crate) was tilting back and forth as the lift lowered. Hopefully the driver will come with the proper equipment next trip.

Grilled Salmon on the KK16 with evo, salt & pepper. Missed framing the KK logo in the shot; it was too cold out to retake.

Pulled at 125°F

Plate with roasted potatoes and carrots, steamed broccoli. Pretty tasty with a 2017 Jericho Canyon Sauvignon Blanc.

Pork Tenderloin, with evo and KC Butt Rub, was last night's dinner. I intended to cook it Sunday night but was too busy watching the Chiefs game (How 'bout those Chiefs!)

Cooked to 140° F, thick part of the tenderloin, before rest

KC Butt Rub leans toward the semi-sweet side, so the cole slaw and olives made a nice change of pace for the palate. Accompanied by a 2009 DuMOL Finn Pinot Noir. 

1 hour ago, 5698k said:

I don’t think you should spend real money on a bread knife, they can’t be sharpened properly.

I've had good success using a ceramic rod of the same radius as the scallops (matching the bevel angle of course) until a burr forms on the back, then knock it off with the flat side on a stone. Same technique basically as on a chisel or plane blade.

1 hour ago, tony b said:

It's a specific cheese for grilling.

Thanks, Tony. I was hoping you would add some tips.

15 hours ago, tony b said:

Tossed on a slab of "grilling cheese" (aka haloumi).

I'm going to have to try this.

12 hours ago, Syzygies said:

Showering adequately daily beats showering brilliantly once a week.

I really need to start a list of these Syzygies-isms!

Cold last night so no outdoor photo. KK pork chops with Jamaican jerk rub.

Darn it, Tyrus!

You made me drool on my iPad!

I think you're ready!

Nice cook; nice base. Seems to be a good exchange all around.

Since @tekobo mentioned football, I'll share my cook for the weekend's games. I made chile verde, starting with turning 6 pounds of pork loin and pork shoulder into carnitas yesterday, finishing up this afternoon with the rest of the cook. Four pounds of tomatillos, 1 1/2 pounds of tomatoes, 1 1/2 pounds of Hatch and poblano chiles, etc. Game one is about to start.

26 minutes ago, tekobo said:

 In any case, I don't really want something with a permanent spike in it hanging around my kitchen.

It seems to me the Trompo King version has at least four interchangeable spikes of various lengths which screw into the base dish, if I remember it correctly. @Troble probably knows for sure. In any event, it would be a nice feature of a DIY version.

1 hour ago, tony b said:

I bring my own when I can.

Well, to tell the whole truth, we do this as well. Actually, we keep a separate suitcase fully packed with knife case (full of trip-only knives), assorted kitchen and grill tools, two pans, bar and wine stuff (including wine and champagne glasses), coffee stuff, etc. ready to go. 

We have had too many vacation rentals with unacceptable or missing tools. 

That's the ticket!

The top / upper grate, when turned upside down (tall handles up) is also referred to as the sear grate.

From the owner's manual: "The upper grate is used above/on top of the main grate but can also be flipped over and used down below above the charcoal basket with the long legs turned up just above the charcoal." Certainly the lower (middle) grate can be used for this purpose, but it is further from the coals and will take longer, allowing the interior temperature of the steak to rise as well. Try the searing grate to see if it meets your needs. 

13 hours ago, Tyrus said:

Look at Basher, on Vaca and sharpening the hotel cutlery lol. 

I do the same thing...