Keith B

I did a spicy vodka by adding crushed pepperberries to a quart of vodka. I over did the pepperberries and the vodka was too spicy. We have used it for for bloody marys and did half pepper vodka and half regular. Adds quite a bit of zing to the bloodys.

Did you put the pepperberries in whole or did you crush them?

Hmm, I am anxious to hear how it turns out. I might need to get that recipe from you!

Tony, I undertook an ambitious brew day this past Friday. I brewed three beers in one day. The first was a breakfast stout that ended up at 1.081 sg. The second was an imperial bourbon vanilla porter that ended up at 1.076 sg and the last was a gose that I mashed and boiled then left in the boil kettle to sour with a pitch of lactobacillus. I boiled and added hops, salt and coriander on Sunday. Each batch was twelve gallons into the fermenter. So 36 gallons brewed. I started at 9:00am and sealed the kettle of gose at 6:00pm. Long freaking day!

Last night my wife wanted pork tenderloin. I decided to butterfly it and spread cream cheese on the inside followed by some powdered ranch dressing, thyme, basil, salt, purple crack and roasted garlic (I saw this on a website somewhere and thought it sounded good. On the Guru maybe). I rolled it up then laid out bacon strips on the butchers twine and tied it up. I put some butter pecan rub on the outside then into the KK at 350 degrees with a chunk of pecan and hickory. I pulled it at 145 degrees. It turned out amazing!!

What an awesome sight!!

Hello BigShep, Welcome to the forum. I am just outside of Richmond in Midlothian, VA. I had been cooking on a Vision kamado prior to purchasing my KK. It took some time to convince my wife that the KK was worth the extra cost. She eventually gave in and has been very happy with the food that comes off of it. The Vision has been sitting idle since the arrival of the KK in April. Now I am trying to convince her that we also need a 32" Big Bad to go with our 22" Hi Cap but as yet she has not budged! The temp control on the KK is by far easier and repeatable due to the fact that all airflow is directed through the fire as opposed to other kamados where the fire bowl has space around it for the airflow to completey avoid the fire. The build quality is amazingly over the top. I could not be happier with this purchase. The only thing I would have done differently is to have purchased the 32" Big Bad from the beginning! Good luck with your decision. Keith

Hi Kevin, I have used my cold smoker when doing low and slow cooks between 225 and 275. It works great. I use a combination of pellets and wood chips. I like the fact that I can add smoking wood without opening the lid on my KK. Be careful adding wood to the cold smoker when it has been running for a while. The lid gets very hot! I like the fact that the smoke travels through the fire which burns off the volatiles giving you nice thin blue smoke from the get go.

Awesome purchase! The coffee char is my favorite lump by far. Get as much as you can. I know Dennis is having some trouble getting the coffee char shipped out of Indonesia so if there is a way to incorporate it in your shipment then I would load up. My most used accessory is my straight rod rotisserie (next to my pizza stone). I use it at least once every week or two to spin chicken. It is the best chicken I have ever made. I also have the cold smoker which I use occasionally for smoking cheese and salmon. The pizza stone is a must have. I use mine weekly. I have not used my basket splitter since I bought my KK. I need to get it out break it in. Post lots of pics when you get it!

Bummer, my coffee char supply is getting low. That is without a doubt my favorite charcoal!!

That looks amazing! Great cook!

Get well soon, Dennis!! Sent from my SM-N920V using Tapatalk

The bread looks amazing! I need to try a loaf in the KK sooner than later.

Thanks Mac. I need to work on my plating skills. Doesn't compare to your plated shots! Sent from my SM-N920V using Tapatalk

Thanks Tony. The dinner guests loved it. Sent from my SM-N920V using Tapatalk

Tonight I cooked the ribs that I trimmed off of the pork belly for the porchetta. They were delicious! Sent from my SM-N920V using Tapatalk

I cooked it at 325 for almost 4 hours. Sent from my SM-N920V using Tapatalk

Done and on the platter. The skin was amazing! Very crunchy. I was expecting it to be fatty but a lot of fat rendered out during the cook. I held 325 for 3.5 hours the ramped up to 500 degrees for 20 minutes to finish the skin. It was amazing. I have a third of the original in the freezer for another day. Sent from my SM-N920V using Tapatalk

Here are some progress pictures. The first is when it went on and the last is after 2.5 hours. Sent from my SM-N920V using Tapatalk

Tony, Sounds like your Gose turned out great. I brew the Gose every summer. It is one of my favorite styles. Good luck on the Expert Panel judging! Sent from my SM-N920V using Tapatalk

I hope so. It is my first porchetta. It was a whole rib in pork belly. I cut the ribs out and I may cook them tomorrow as well. The whole belly was way longer than the spit rod for my 22" KK so I cut 8 inches off and vacuum packed it then put it in the freezer for another day. Here is the piece that i packed for later. Sent from my SM-N920V using Tapatalk

I started the day by brewing a Gose that had been souring in the kettle since Thursday. After the beer was in the fermenter I assembled a pork belly porchetta with pork tenderloin in the middle and added rosemary, fennel, sage, garlic, olive oil, salt, ground pepperberries and lemon zest. The porchetta will be cooked on the rotisserie tomorrow. I will post more pictures tomorrow after the cook. Sent from my SM-N920V using Tapatalk

Tony, that is a beautiful bird! Awesome cook!! Sent from my SM-N920V using Tapatalk

I agree and yeah, IA is a bit far for me too!

I got home today and had a package waiting! One kilo of dried whole pepperberries! I decided to go ahead and eat a whole pepperberry and was quite surprised by the initial flavor followed by a really spicy burn. I split the kilo into 11 - 2oz and 2 - 5oz vacuum bags and kept about an ounce out to use starting with dinner tonight. I also took about 10 berries, crushed them and put them in a jar with vodka to make a pepperberry vodka. I will try that in a week or so. Sent from my SM-N920V using Tapatalk