Paul

7 hours ago, tekobo said:

Thanks @ckreef and @KismetKamado

Hi Tekobo, how do you get their names in your post like that?

Hey Tony B. What kind of hops you got growing there in the pic with ABT?

10 hours ago, tekobo said:

Completely randomly and out of the blue, I have just developed a crush on the 22" table top.  No one talks about it but it is beautiful in its own sweet way.  

I'm thinking about the 22 TT for my second KK. I love the looks of the 23 and the 32 has more than enough real estate to handle anything I would want to do. Plus I read the 32 is a true two zone cooker. All that being said, the 22 looks like the best fit for the wife & I. I agree with buying the biggest you can afford but, at the end of the day what am I going to have the most fun with and use the most.

Just beautiful! Great looking bird. Nailed the color. Looks moist, how'd it eat?

11 hours ago, jonj said:

So did you post this at 1:00 a.m. California time???

Yup. Working night shifts.

Welcome. You're going to love your KK. Nice color! FYI...the cobalt blue ones cook just a little better than the others!

I also use the grill floss pre and post cook. Pre-cook after heat soaking and grill floss I wipe the grates with a rolled-up and tied burlap sack. Works great.

13 hours ago, tony b said:

For the Record - that pork loin was wrapped in caul fat.

Thanks!! I forgot what they called it. It was delicious. Even the wife said, "this is worth buying again!"

1 hour ago, MacKenzie said:

at that temp and time all the nasties have been taken care of.

I've always ate my beef rare say 115 to 120 IT. When asked how would you like your steak I reply with so rare it's on the endangered species list!

I should mention that in the SV coming up to temp pic I didn't cook my steak to 140. It was dropped down to 112 and a nice rare steak was served.

So I went to the Sonoma County Meat Company and picked up a few goodies.

A bacon wrapped pork loin

No cooked pics but, believe me it was delicious.

A couple rib steaks

I got a Anova Sous Vide so I had to try it. Coming up to temp.

Steak with garlic and butter

And served with some broccoli

I also had some baby back ribs that needed to be cooked and I thought I might as well through a pork butt on with them. Here's Bob smoking away

About 4 hours in

Ribs are done. Another 4 - 5 hours for the butt

No plated or pulled pics. It made for excellent night shift meals!!

Good looking meal there.

Welcome! You're going to love your KK.

Perfect! couldn't ask for anything better. 

2 hours ago, Shuley said:

Yeah.  At work I was so excited this was happening and my co workers' response was....uncooked meat?  Why are you excited? Lol.  I knew you guys would get it.

Only one thing better than uncooked meat...meat cooked perfectly!

Congrats. You'll going to love it. Did you get the one that was on Project Smoke?

Very nice!

4 hours ago, Tyrus said:

You must be familiar the old adage, You can lead a horse to water, but you can't make him drink.

And here all these years I thought it was, "You can lead a horse to water, but don't push it in...because nothing smells as bad as a wet horse!!

That is a great looking meal. I love steak, mushrooms, and asparagus!!

2 hours ago, Tyrus said:

Your picture and beard gives the look of a seafarer, a ships Captain.

I could tell he wasn't a ships Captain...no bird and peg leg.

Very nice. Can't wait to see it in action!

Keep on using those King Kooker (KK...coincidence?) seasonings. They're good stuff!!

On ‎1‎/‎27‎/‎2018 at 9:18 PM, Aussie Ora said:

I'm starting to get annoyed with all these people knocking at my door lol

Did you show them your KK? Do you bring them some of your cooking?

Love rib cap!! Nicely done.