DJM

Food to cook.  Might as well put the charcoal to work.  Most of us on the forum will suggest pizza.

Welcome and congrats on your new cooker!

Beautiful cooker.  You’re gonna love it!

Congrats and welcome to the club. That is a stunning color. Great choice on the accessories!


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@Jadeite welcome to the KK party.  I’m sure you’ll be delighted.  As others have said, it’s quite a step up from the BGE.  In my house, upgrading meant keeping the BGE and I’m glad I did.  Over my grilling journey, I’ve learned a formula for the ideal number of cookers and related cooking toys (I mean tools) a person needs.  Somehow it always seems to be however many I currently own + 1.

After staring at all of the wonderful photos of food over the past several weeks, I realized I have posted any food pics in quite a while.  Then it hit me, I haven’t cooked much in months.  Guess life got a bit busy.  Time to correct that.  Here are some cooks I’ve done this past week. 

Bone in Rib-Eye.  Decided to try the rotisserie for something different. 

After resting and ready to cut.

Fingerling potatoes.  Had a last minute idea to throw Parmesan cheese in the pan to make crisps.  Worked perfectly.

Plated

Might as well do some Picanha.

As usual, forgot to take pic of the finished plated product.

Also decided to try a new spin on wings.

I’ve heard somewhere you shouldn’t operate heavy machinery when drowsy.  Guess that should apply to cooking on KK’s.  I typically do wings direct heat on the raised grid for crispy skin.  Totally forgot to take the basket splitter out.  Will definitely be trying this again.

Troble and MacKenzie, those are some good looking meals.  Love a good combination of meat, cheese, bread and rice.

[mention]Troble [/mention] great looking pizzas!


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Getting caught up on some more recent KK cooks.  Have been out of commission for a while on post worthy cooks as it was tough getting high quality meats/ingredients at the peak of stay at home mandate.

Bone-in Pork Shoulder

Rotisserie Chicken

Bacon Wrapped Strip Steak

Small Brisket

and just for fun, some recent chicken breast on the fire pit....

qundoy my cold smoker with curved shaft shipped with an adapter sleeve for use in the guru port.  See photo below.

In the photo, the sleeve is on backwards.  The weight of the cold smoker and angle of insertion into the guru port are enough to keep it in place during use.  The metal gets hot during use and will expand creating a tighter fit.

Adventureman I’ve used chunks and chips with limited success.  Like others, I’ve had the best results using pellets.  I’m currently using Traeger pellets as they are easy to find in my area for a reasonable price.

Since you have a newer KK with cold smoker attachment plate, I would opt for the straight shaft.  The curved shaft is better suited for use in the guru port on older models.

I used the heat deflector once or twice. It took a considerable amount of time and fuel to get the KK up to smoking temp. It got the job done but not as convenient as foil and/or a drip pan that produces the same results. I think foil provides greater control and options to match my cooking style.


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Wanted something quick, light and flavorful today.  Nothing quite like grilled chicken breast on the KK.

Throw in a wedge salad and it makes for a super simple meal.
 

Took a couple of reads and looking at the pictures but think I get it now. Unlike traditional Kamados where the firebox is stationary and you adjust by moving the food, this one has one cooking level and different fire grate positions. With one cooking level, putting the fire grate at the lowest level creates the most distance from the food. Doesn’t seem it would have as much control or be as versatile as a KK where you can use multiple positions during the same cook. Reverse sear would certainly be an interesting endeavor.


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I soak in PBW after every use then scrub the inside with these make shift brushes  (cheap $5 investment).

You can use any bottle brush and trim it to fit the feed tube with kitchen scissors.  A traditional toilet brush fits the smoke canister perfectly.  I cut the handle off and attach it to a drill for fast power cleaning.  If you go this route, I suggest putting the canister in a 5 gallon bucket when using the drill to keep any flying debris contained.

That looks yummy! 

For Father’s Day, we decided to skip the steak this year and take some baby back ribs for a spin.

They were glistening and covered in a glaze of their own drippings long before I applied any sauce.

They had a distinct hint of bacon flavor and were by far the juiciest ribs I’ve ever made (and I’ve made tons in the KK).  Definitely making these again.

Plated on the obligatory heavy duty bbq paper plate, country style whipped potatoes, and side salad.

Absolutely amazing!


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The center shading kind of looks like the outline of a Komodo dragon.

MacKenzie that looks amazing!

On 12/26/2018 at 9:33 PM, Ancaster Fire BBQ said:

Maybe I need to change them to some with a larger diameter hole? Not sure. All good none the less!

Took me a few tries before I discovered it but if you weren’t aware the grommet has a slit in the side.  Rather than trying to run the probe through it, you might try popping out the grommet, running your probes in first then putting the grommet back in last.  If the wires end up partially in the slit it won’t impact performance.

BTW awesome cook.  I burnt a turkey to a crisp last weekend on the rotisserie.  Operator error.  My son had back to back basketball games and I was in a hurry to get out the door.  I forgot to adjust the top vent back down from initial lighting.  Instead of settling in at 325 it went 2 1/2 hours at 525.  By the time we got back it had internal temp of over 200 degrees.  About as dry as the Griswold family Christmas turkey.  Still laughing about that one!

Not gonna lie.  Just drooled on myself a little.  That marbling is incredible and the finished product looks fantastic.  Nicely done!

Got some new toys for Christmas (spit shaft and Octoforks) so thought I’d take them for a spin...

Bone in pork chops and potatoes.

Took the potatoes off to finish under higher heat.

Definitely doing this again!

Great idea Tony!  Love Cook’s Illustrated.  I usually shred whatever is left to use in tacos, quesadillas, or buffalo chicken dip.  But you’ve given me some ideas now as I’m making two rotisserie chickens tomorrow. Might try bbq chicken or buffalo chicken pizza.

On 2/26/2018 at 2:00 PM, tony b said:

Hunter reminds me of Guinness in many ways! He barked and went crazy when he saw other animals on the TV, too. But, I never "poochiecorned" him! LOL 

They certainly are an amazing breed of dog!  My kids have made Hunter’s fur look like a mohawk and parted it down the middle pulling it forward to appear that he has huge eyebrows.  As long as he can sit on someone’s lap, he doesn’t care.  But when it comes to brushing he hates it with a passion.  He growls, barks and bites the brush constantly (of course he gets knots regularly).  

Love the tag line "If you can't actually wear meat, at least smell like it!"