tekobo

Great that the move was a lot easier than you feared. Your KK looks great in that colour. Congratulations!

I am totally with you Christine. My main kitchen counter is kept clear of any permanent fixtures. I subscribe to @Syzygies (or his wife's!) set up, with more obtrusive items kept in other rooms for use there or brought into the kitchen when needed. It works well and means you have good kit when you need it but you don't have to look at it all the time.

Smelly old tomb or not, those baguettes look fantastic. Bravo P. Here is my offering for today. Two of the loaves were made with cooked porridge and almonds. Yummy toasted lightly. The third loaf included grated old bread, the heavy seeded rye to be precise. Yet to cut into it but I am interested in what that does for the taste and texture.

Go girls! That fish looked so good. I blame you, Steve, for the standard of jokes that followed. Although I have to admit that Mac's baby bear is very cute (and scary!).

I guess we can't all have everything. I am envious of your outside space and ability to fit in all that fun cooking kit.

Five day old sprouted rye and seeded loaf. Looking and tasting great. Here it is when it was first baked. I gave away the loaf that was sitting in the space in the middle. The Husband wouldn't let me give away any more, it is that good. Straight out of the beeswax paper Breakfast Pssst @ckreef, @Wingman505. See that meat slicer in the background in the first shot? You know you want one.

This is super hard for me to comment on because I love both my 23 and 21 and I would happily buy every other size of grill in Dennis' arsenal if I had the space and the money. The only sure fire advice I can give you is: get a KK, you won't regret it. Then you need to balance heart, head and money. Some would say get one KK (to start with ) and get the biggest you can afford. Others would say get two because cooking at different temps and over different time frames is even more useful. Here's some stuff to help with the head part of the equation: Welcome and good luck!

Trust The Husband to turn up and pull down the tone of my serious meat thread. I will now get things back on topic if you don't mind. We broke into the second dairy cow fat encrusted steak after about 90 days. Not for the faint hearted. The smell was just fine but I had to scrape off some discolouration. I never normally bother to reverse or forward sear because I like my steak blue and am happy to crust up the outside at high heat and eat. The Husband prefers rare so I thought I would try out reverse searing. It had been so long since I last did it that I forgot to use the basket splitter. The meat came out a bit more cooked than I intended but we both liked it. Had the texture of ham and the taste of blue cheese. Definitely a "do again".

Thanks Tyrus. Forgot to apologise for the pink hue on the first photo. Guess who has just recently bought a pink phone case? The chilli was very tasty in any case.

This thread of yours just keeps on giving @Christinelynn. All the entries made me laugh. Looking forward to a "retrospective" in which you tell us everything @Wingman505 unwittingly accedes to over the coming months.

you know you want to...

I cooked some chilli overnight using a recipe that @Braai-Q kindly gave me. Here it is in the KK last night Here it is for breakfast today Here it is for lunch today Luckily I just got a call from a Spanish friend saying he is bring round a long promised paella care package for our supper. It will have been cooked on a BGE but I can forgive a paella bearing Spaniard pretty much anything. More chilli tomorrow. Thanks @Braai-Q aka my African Brother from Another Mother.

Nice rub on your drumsticks Mac. What is it? Also, all those brisket photos are making me very very hungry!

Great looking cook Tony. I have been puzzling about your pork wings. I suspect they are what we call ham hocks. I have four in the freezer (left over from a whole pig purchase) and would love to try out the pork wing recipes that I have found online.

Looking lovely!

Here is a whole new rabbit hole for you to go down Charles: buy a decent meat slicer and buy whole cured cuts. The cured cuts store almost indefinitely if you vacuum pack them each time you finish with them and, sliced fresh, the meat always tastes better. And you are saving the world from silly waxed paper liners! Win win.

Too late! Sous vide pork belly, seared on KK with air fried sweet potato and mushrooms and not a pretend breakfast egg in sight. The Husband doesn't like fatty belly so I had this all to myself. I added fermented hot sauce that I made last year on @tony b's advice. I didn't like it when I first made it but, six months later, it is tasting really good. I was going to get rid of the two "perfection" books of his that I have, but that burger recipe made me think twice. I do have two go to Heston recipes. This one for oxtail and kidney pudding is so good that I make it once a year, over two days, and invite a select group of friends to a totally decadent dinner. https://www.sbs.com.au/food/recipes/heston-blumenthals-oxtail-and-kidney-pudding I have made this very slow roast in the IDK a few times and once in the KK. It is good and relatively simple. https://www.theguardian.com/lifeandstyle/2011/dec/14/slow-roasted-rib-of-beef-with-bone-marrow-sauce-recipe

Hey there @Christinelynn, it is always great to talk to Dennis. When you get to that stage, you know good stuff is about to happen. I am the wrong wife to advise on this dilemma though. I talked about KKs for so long that my husband finally gave up his Argentinian bbq and bought me two KKs. I bought him a new Argentinian bbq in return last year. Although Sinbad the cat knows it was really so I could learn to play with fire. That said, @Wingman505's transition to two KKs was super fast and you definitely deserve a reward! You have already won the Best First Post Ever award. A very warm welcome to our world.

I've been catching up on everyone's cooks. Drooltastic. It is 06:43 here and I now have a hankering for meat and red wine. A good start to an excellent day methinks. Will exercise first to justify it. I have been sorting through cookbooks to reduce my collection and picked up one of Heston Blumenthal's "perfection" books. He devotes quite a few pages to the perfect burger. His perfect burger minces chuck, aged short rib and brisket. I was planning on trying it out before I saw Tyrus' post. Now there is NO way I am mincing my brisket. Yum.

I have no idea what the difference is between hex and square but, looking back at the shopping list for my KKs, I got hex. Pull that trigger!

You must be so happy with the results @Troble. Loving the lighting! I also love the glimpses of all those plants. It would be great to see them in the daylight and to follow their progress as they fill out. Awesome.

Wow. I really enjoyed reading the Anson Mills article. Tangentially, the article reminded me that I really miss Italy. The Husband and I would laugh about the fact that a meal wasn't a meal for an Italian unless they had eaten some bread and would wonder how so many of them stayed so elegantly slim. And now I realise how much I miss breaking bread with my Italian friends. We have stayed in touch through the crisis by the magic of Whatsapp. In the words of Vera Lynn, "We'll meet again, don't know where, don't know when, but I know we'll meet again, some sunny day". No war here thank goodness, just a virulent virus. Stay safe!

Ha. My misplaced anxiety is about using yeast. I feel like I would be straying from developing my sourdough craft. HOWEVER I love baguettes and @Pequod's (brioche) buns have got me drooling. Another rule to be broken. Soon. @Syzygies what do you call farro? At first I was reluctant to buy yet another grain and then, when I asked at my local whole food shop, they had no idea what farro was and had to look it up. From what I have read spelt, einkorn and emmer are all sometimes called farro. The good news is I won't have to buy any different grains but it would be helpful to know if you Americans have a different/specific meaning when you say farro. Welcome to the thread Sue! Hope to hear from you again soon. Keen to know what you meant about my "spelt seedling" pack from Austria. I did try to sprout them but had zero success so they are definitely not for making sprouts. If they are pre-sprouted it might be the equivalent of malted grain but I really don't know and the company never answered my email enquiry.

I think the smoker accessory is great. You need the right pellets to keep it alight but once you get that right you can set and forget it. I still use the smoke pot, usually for low and slow cooks because I don't think the pull through is as good on those cooks but others may have a different experience.

I suspect no breaking down is needed. Once you see one KK it is hard not to want another in your life. You could emulate @Pequod's set up or you could go wild and pick another colour. We await your decision, with bated breath.