TheNomad

Good to know for future purchases! Thanks for the report! 

8 hours ago, cschaaf said:

That all looks fantastic! Nicely done.

And that is one hell of a mortar and pestle you have there!

 

Thanks !!! Found it at a furniture store of all places!!

4 hours ago, tekobo said:

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

Thank you friend, glad to be amongst a family of friends! 

58 minutes ago, Shuley said:

Awesome first cook.  I also spray with apple cider vinegar, but I think you might be on to something with the red wine.  I just may have to try that! 

Thank you! It really does add an extra element. Keeps it moist and deposit more sweetness with the tang. Love it. Let me know how it works out for you. 

@MacKenzie @Tyrus lamb coming up tonight 

2 hours ago, Bruce Pearson said:

Wow what a cook looks delicious! And your pictures are really nice. Thanks for posting looking forward to future cooks

Bruce, thank you sir! Wherever my door may be, it is always open for you. Thanks for having me here. 

2 hours ago, 5698k said:

This is one of the best inaugural cook posts I’ve seen! Congrats, and keep them coming!


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Thank you so much! I enjoy sharing joy if that makes sense, so many more to come!!!

3 hours ago, Tyrus said:

Oh geez, words can't complete your day and the effort you placed into it. Fantastic, and the neighbor thing was great too. Hope for you the best. Do u deliver?

I appreciate you. It was a lot of effort but worth everything! I truly enjoy the look of pure joy on a guests face when they eat a dish I cook. 

I have. “Reverse delivery service” its where you come over and I cook for you until you can barely breathe. Deal? 

I think the neighbors were more excited than I was for the arrival of the KK the other day. I had told them I was going to low and slow some ribs in my own rub. 

The day after she gets in I did the burn all night. Ended up really getting to know my neighbors really well. Dozens of beers all around later we were listening to some classic rock. Apparently playing spoons where they are from ( Saskatchewan)  in Canada is a huge thing so that’s what we ended up doing all night while burning my baby in. Went to bed 3:30 LOL 

Fast forward and I end up with two more racks of ribs, 8 pounds of wings, two backs of raw uncooked kielbasa, and two Frenched  racks of lamb. The lamb and sausage were delivered too late for me to throw on. More on that later. 

For the ribs I made a home made rub. Same ingredients as my first coin on the chops I posted. To reiterate:

Rub: garlic powder, onion powder, brown sugar, crushed fennel seed, cumin, paprika, black pepper, salt, red pepper flakes, mustard powder and celery salt  

Here we have the rub being mixed together. I’ve been cooking by taste my entire life. I wish I could give y’all some measurements but I emulate my mother in the kitchen and she always cooked to taste as well. All her recipes have been passed down through the generations. I used the Kharal (oval mortar and pestle) for the fennel seed and celery salt. 

There the rub is in its final form. 

There they are in all their glory. 

Off with the membrane! 

First layer of flavor is just garlic powder, salt, and black pepper. 

Once I rubbed some yellow mustard on the first layer of flavor, I generously applied my rub. 

Close up! 

My set up outside! Took the butcher block downstairs and set it up on my cart. While I was setting up with the ribs I was given the 8 pounds of wings. So I ran upstairs and tossed them in the remaining rub. 

So on the KK it goes for the ribs!!!

 

Oh yeah!!! You can see the evidence of my first cook off to the right. I had done some center loin chops while the KK was regulating temp. That stuffed pepper though. I dream of it still. 

 

About 3 hours in. Starting to show a lot of happiness with the color and smoke. Time for the yummy juice:

Yummy Juice is raw apple cider vinegar, apple juice, and sweet red wine. Poked some holes in the cap and boom! Spray bottle! Or squeeze bottle? 

Five hours! Time for take off and slicing!!!

Oh baby!!! I put a ring on it! 

This beast of a KK sure can cook. It was just SO intuitive. Like I was supposed to have one my entire life. 

Some bonus shots of the wings, which were a hit! The skin was crisp and tight and the wings were bursting with flavor with every bite. A dinner for two turned in to a party for twelve, and with how it became an impromptu potluck everyone was fed with plenty of meat left over!!!

20 minutes in at 300. 

yes. The tasted as good as they look. 

Thank you everyone for for joining us! If y’all enjoyed this then I’ll do the same kind of post with the lamb sometime next week. Have a good one!

Nomad, out!

Dang Bruce! Looks like a wonderful cook and a fun day! Thanks for sharing. 

Just now, Pequod said:

@TheNomad, you need to email @DennisLinkletter to get yourself added to the “owners” group. You’re one of us now!

Thanks for the reminder. I remember reading that in the welcome letter now!

29 minutes ago, MacKenzie said:

Thanks for the unpacking pics. It is great to see them and it brings back great memories.

 

 

 

 

 

 

BTW, we are glad you are here.

Thank you so much, I’m really happy to be here. It’s like I’ve joined a long lost family. Makes sense with the unpacking pics. Quite a day the arrival is! 

1 minute ago, MacKenzie said:

Just one small correction, I am of the female persuasion.   MacKenzie, is one of those names that is given to females and to males. 

Lol! I assumed and made an ass of myself! Edited and done! Won’t happen again haha. 

12 minutes ago, MacKenzie said:

Nomad, that cook had to be very tasty.   Now for the ribs. 

It was amazing ma’am.  The stuffed  pepper married SO well with the chops. Just a kiss of hickory did the trick. 

Ribs ETA 4:17PM. 

4 minutes ago, Bruce Pearson said:

NICE Cook! What temp did you cook it? I’m cooking some pork with shish kabobs any help would be Appreciated. Mac any suggestions? Anybody out there

Hey Bruce, took advantage of the high heat before it stabilized for the ribs and I had it hold the temp at 450. Cooked them on the top grate with the hickory I had I threw in the basket. Perfect temp for 3-5 minutes a side and gets good color and fat rendering. 

40 minutes ago, Pequod said:

There it is! You’re now officially a member *in good standing*. Without the pics, bad standing is all you can hope for...you just don’t want to go there...

Yes sir!  wasn’t gonna falter on that promise! Love it’s here already and looking forward to being with y’all for a long while. 

Morning everyone. Reporting in on first cook. Made a homemade rub for the spare ribs I’ll be doing today for a small crowd (no pressure). Used the left over rub to season these beautiful loin chops. 

Ingredients: brown sugar, salt, black pepper, celery seed, fennel seed, sweet paprika, onion powder, garlic powder, cumin, cinnamon,mustard powder. 

I sprinkled a very light amount of salt, pepper, and garlic powder before rubbing on some mustard followed by the bbq rub. 

Had a bell pepper. Instead of roasting it I decided to STUFF IT. had some goat cheese laying around so I diced some tomatoes, onions, crumbled the cheese. Splashed a little olive oil in there with oregano, salt and pepper. 

 

SO DAMN GOOD!

 

Beautiful cut. 

Here are the unpacking pics as promised. Hope everyone is having a great Saturday so far!

Wow! As a bread maker myself I am intrigued and really want to try this out. Looking forward to many bakes in my KK. Nicely done! 

I’m a year rounder in Naples. Let’s have a meating!

Yum!  Awesome garnish as well. Love me a good stew. I have a weakness for rice. I always eat double portions. 

17 minutes ago, Pequod said:

You’re on your way! If you remove the guru port plug, the 23” will actually produce enough thrust at that temp to send it down the street a bit. 

LOL!

First burn in progress. I’m stunned at how well this beauty actually works. Thirty minutes since ignition and already at 450 Fahrenheit. 

 

Unpacking pics to follow soon!

 

Nomad, Out!

18 minutes ago, 5698k said:

Looks like you’re ready to go!

Just an FYI, the burn in isn’t necessary before any cooks below roughly 350°, you can cook as much as you like. By all means though, do the burn in when you’re ready.


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Yes sir! Made sense to me in the owners manual Dennis emailed to me. Might as well get it out of the way! Got the ribs marinating in some home made dry rub already! 

19 minutes ago, Pequod said:

Gorgeous grill!

Dennis will soon be here to tell you your side tables are on backward. 

Uh-oh! I’ll blame it on the warehouse. My tables were returned by a previous customer for all teak ones and I guess they swapped boxes when they repacked them LOL!