tekobo

It looks great @Aussie Ora. I see a copy cat dinner coming up very soon. Butter under the skin, what could be better?

Wow. You got to do some really fun stuff Bruce. And I must say, you do look rather dashing standing in that aqua duct.

I don't like to say this but that was before I was born! Did you have digital cameras back then or did you get your photos digitised? Either way, that was a rather rude way of saying, yes, please post some pictures!!

Wow, 1966! I think you will find that things have changed a bit since then! It's a deal. Sounds like it's a story that will need at least a bottle, or two. Will start laying in supplies.

Yeah, the surface area available to you is definitely different but for things like ribs or whole chickens I think the difference between the two is not so great. I am definitely in the space where I would say that if you want a good entry to the KK range and can't stretch to a 23" then you should have no regrets with the 21". The real game changer for me is in having two KKs and I am still really grateful for the advice that got me to this combination. Ha ha. You keep threatening to come over. My door is always open and you would both be very welcome. Now put your money where your mouth is and get on that plane!

That was an awesome cook AND you cooked my two favourite cuts in the whole wide world - ribs and wings. Welcome indeed!

Yeah, I might try that for a comparison of all four rubs. So far, I really liked both Swamp Venom and Dizzy Dust. The Swamp has a nice heat but it is not overpowering and the Dizzy Dust has a nice range of rounded flavours. I can't say anything more eloquent than that because I was mostly focussed on eating by the time the ribs were ready!

I bought a load of pork ribs at our farmer's market today and thought I would try out a comparison between my KKs for rib cooking capacity. 21" Main Grate Only - 4 slabs 23" Main Grate Only - 5 slabs 21" Main and Top Grate - 6 slabs 23" Main and Top Grate - at least 7 slabs, I ran out of ribs! Size of rib racks for scale

Just to close off the story, this is what happened to the pig cheeks: What did I learn? That the folk at Le Pigeon are geniuses. Their recipe makes pig cheeks taste light and summery. I also learned that cooking in a pot in the KK while it warms up is a good idea, putting a La Chamba pot in at the end of a pizza cook is not such a good idea. It was risky for the pot but I was lucky and it didn't get upset at being shoved into a super hot KK. It was also risky for the food as it dried out the contents quicker than I would have liked. A bit of extra chicken stock sorted that out and I had a yummy week day meal.

Hey Bruce, the photos look great. Just about to try the rubs here. I got so excited about trying them that I covered half a rack of ribs in Dizzy Dust and half in Swamp Venom. Now, just need to wait for the ribs to cook....

Just catching up on posts while I wait for my dinner to cook. @Pequod' pork loin and @amusedtodeath's chicken and short ribs have just pushed me over the edge. Can I hold on for the ribs to cook? How to stop salivating? Eat the sides while I wait? No, of course not. Why didn't I think of it before? Adult beverage, here I come.

A honeymoon sounds like the ideal time to maximise your KK buying potential! Congratulations on both counts.

Lots to ask you about @MacKenzie! The microgreens looking good. No questions there - you've explained how to "make" those, I just need to execute now. What are the round white things - is that rice or something else? Is that a La Chamba pot I see? And how did it all taste?? Oh yes, good looking cook!

I love your pyramid of rubs Bruce. As someone else said, you don't do things by halves! I got the dizzy dust too, coarse. Will try it soon and we can compare notes. We've got friends coming for dinner tonight and I have sort of set my heart on trying out some Turkish recipes. Not sure that I can sell a Dizzy Pig rub as being authentically Turkish!

Tee hee. it is always a great feeling when you finally settle on the solution that is best for you. Looking forward to seeing your purchase when it arrives. If you don't get hold of Dennis via WhatsApp, do what I do: lurk on the KK website and send him a chat request or ring him when the chat app says he is online. Usually sometime between 5pm to 9:30pm UK time.

Very nice @MacKenzie. I will take a note of the temperatures and give this a try. Cold smoked bacon is more common here so that is all that I have tried so far. Cold smoked came out really well. It amazes and enjoyfuls me what can be done with a KK.

That reminds me. I have been meaning to ask @Tucker whether he had cooked duck for his wife yet. I think we should have a duck-off!

Errrr, nope. The basement is shared territory and he already has a good proportion of it covered in wine so he knows we need to work it out. It's a compromise thing. Again, nope. I doubt you will like them, they are very spicy. The best thing about this recipe is that it is infinitely adaptable to your taste. Get some chilies that you like.

You sneaked that in Tyrus! I hope we will get to see the delivery, unboxing and the goods you produce. And no, don't want to interfere with this installation thread so you will need to start one of your own.

Gosh, that looks really really good @MacKenzie. How did it turn out with the smoke? A bit like you'd used a WFO? If so, that is a lot of money you've saved there.

It sounds like we are going to have a similar voyage of discovery here, apart from the scud launcher pizza wheel! I'll get the stone hotter and dome cooler next time and I too agree that it is nice to have some distinct cheese blobs as opposed to melting it all in from the start. For the four cheese pizza I put the hard cheeses down first and added the soft cheeses in the last minute or so. No photos coz the burnt bits were too ugly. See you when you do your next monthly!

Me too Bruce! I got three of the recommended flavours and threw in a Tsunami Spin because I liked the description. Keen to know what you think of The Works as you explore your latest haul. I might end up buying some more if I am as impressed as they all say we will be.

Of that, you can be sure. It's a really lovely looking KK. I bet you've been out to stroke it a few times.

Similar challenge here. The Husband has declared it a "moving parts puzzle". Next date night will involve agreeing what has to go where or go altogether.

Thanks @tony b. And @Aussie Ora. Four packs will be with me very soon for a modest sum. Laying in supplies in time for traditional English BBQ weather, when it finally turns up!