jonj

Are you quite sure???

I haven’t cooked one of these but would probably do like a prime rib roast. Low temp and smoke to about 112-115, pull it and run the KK up to 450-500, then sear all the sides. Since your wife likes rare, might pull it a bit lower before the sear.

I just got on the site for the first time since the new servers, etc. Weird layout (very vertical and narrow, with 1/3 of the page on the right as white space). Also can't see the prior pictures. Can't say I care much for it. If anyone discovers a setting which clears up the above issues, I would be grateful to receive it.

I have a 48" Viking gas grill which I used for many years and was very satisfied with it. Since I bought my first KK in 2016, I have used it only once (to roast chilies).

You might check out Burrfecion (https://www.youtube.com/c/Burrfection). Ryky Tran has been doing YouTube videos on knife sharpening and knife reviews for several years. He is no longer going to be making new videos (he is going to be writing a book about Japanese artisan knife makers) but he has quite a library of videos on stone comparisons, usage, sharpening techniques, knife reviews, etc. Worth a look to see if you like his style. The production value dramatically increased as he become more well known, but the content is always solid.

Happy birthday, Tony! I'm also a fan of late harvest Zin.

Eat up! And yes, fresh roasted beets are the best! Fortunately, I do have a band saw, with an almost new Highland Hardware Wood Slicer® resaw blade. I don't anticipate any fuss (perhaps a bit of muss, but certainly no fuss).

Well now, Tucker. All well and good to see the brand new outside (looks outstanding, by the way), but what about the inside?? I want to see some tools!

I was planning on some regular pork chops last night, but my order of Jamaican pimento wood arrived in the afternoon so I changed it up. I used some JCS Boston Dry Jamaican Jerk seasoning (tony's favorite) with a duck fat binder to rub up the pork loin chops, and some pimento wood for smoke. Since I was not planning on a jerk meal, the sides were regular midwestern American. Chops on the 16KK Finished Plated with Kalamata olives, mashed potatoes and gravy, roasted Brussel sprouts with bacon, salad (and a 2013 Davies Pinot Noir) tony, We enjoyed the jerk rub you recommended. It has an appropriate amount of heat and is not sweet like some jerk rubs. Thanks for the tip. Pimento wood smoke was perfect.

Technically, they don't fold down, but they can be removed, inverted and replaced on the side of the grill in a vertical position. They have two different sets of mounting studs, one for horizontal and the other for vertical. Takes 2 seconds.

I can already tell this Billows adapter is going to cause me to buy yet a third Thermoworks BBQ alarm system. When the Billows didn’t fit the KKs, I could just ignore the whole thing, but now... 🤬 Maybe I’ll just buy the adapter.

A 32KK is a lot of mass but they roll easily once started. While three people might be easier, I don’t see why 2 committed folks couldn’t move it to your back area. While you can use two pieces of plywood, I’d probably use three or four so you don’t have to restart the rolling as often (mass, inertia).

You have a really nice outdoor kitchen / dinning area.

Now, now. I believe one gets placed upon the owners' list when the order is placed, not upon delivery. So, since you placed the order during your unsupervised time, you have become an owner again. Not my rules. Just the facts.

When I read this, I had to get up and walk around the room for a moment. The perfect combination!

Beautiful, Aussie.

Thanks Tony. I ordered some chunks. It appears Carib Dry Jerk is out of stock at all the usual suspects. I sent the company an email to see what's up. I'm down to 2 1/2 jars, so a little nervous...

VERY nice setup!

The burnt ends look terrific!

A Canadian Bacon sandwich just isn’t quite right without a tiny umbrella...

Nice, Tony! I use a pimento chip and leaves packet as well when I do jerk. Long ago, I could get pimento sticks but they have become stupidly expensive to import over the last decade. I have used the Boston Bay rub (obtained after you posted one of your jerk cooks a while back). I’m now using Carib Dry Jerk seasoning mostly. If you feel curious, you might give it a try. It uses Jamaican spices (escallion, scotch bonnet, pimento, and thyme). I’ll have to try the Jah Love sometime.

The brisket is beautiful, AJR. What was the trimmed entry weight?

After my first pizza experiment with my new baking steel, I decided to go again but with fresh yeast and a shorter cold fermentation period this time. I again used the 24-48 hour Elements of Pizza recipe, but used a 30-ish hour fermentation instead of 48. Everything was looking good last night; the dough was getting to room temp and the KK and steel were at temperature (500° and 450°, respectively). However, a new variable entered the picture at an inopportune moment. Pizzas fully loaded and ready Oops! Rain…well, just a popup shower, not a big deal. “Popup shower” becomes steady downpour, 1 1/2” of rain in the first hour. Regardless, the KK and steel are at temperature and I can’t wait it out any longer. Pizzas go in under an umbrella in the rain. I removed pizza number 1 at about 7 minutes, given my experience last week. It had a lot of bubbles and was a little toasty, so it declined to be photographed (although it tasted fine). Pizza number 2 comes out at 6 minutes, KK at 550° with steel down to about 375°-400° (I needed a fifth hand to check the steel temperature and only had four available). Bottom crust. Cut crust (picture for MacKenzie). Under the circumstances, I'm pretty happy with how these came out. Crust was very flavorful and nice chew factor. Lots of air pockets. I'm still trying to work out what combination of KK dome temperature, steel temperature, and time provide the ideal outcome for this particular dough recipe. As we are not "less is more" pizza people, we need a dough which will carry the load, so to speak. I think this one has that potential. I just have to work out the heat and timing a bit more.

Kansas City Barbeque Society! 👍

pequod came up with these: https://www.amazon.com/gp/product/B07215FC8N/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1 which several of us then bought. Mine work great.