Herbie J - Alabama

A couple of our US Forestry Service Firefighters from Alabama just got over there to help. We are praying for Australia.

I have been out of town on work and got in today and cooked a few chickens that I had brining. One chicken was bined in beer and salt and the other in jalapeño sauce and salt. The jalapeño bird was seasoned during the cook with Penzeys Adobo seasoning. The other with Penzeys Chicken Taco seasoning. Cooked at 400 degrees on the KK with some hickory wood chunks. The lid was opened only for the video. B5A6BFBE-BE3E-4753-9284-55C3F0082B57.MOV 686D4217-44E2-4CF8-9B42-8F43ECB0D398.MOV

The forum and advice of the veteran owners is a huge asset to getting great results on the KK out of the gate. As a newbie, the biggest learning curve so far is timing the side dishes cooked along with the meat so they are done at the same time.

Stubbs is good stuff. I use it often.

It’s a Shun Gokujo boning knife. It did a good job taking the skin off the Sea Bass. Even though it’s a double bevel.

Nice!

My first try on the pizza was with all purpose Italian flour. Then I found 00 at my locally. It made a superior crust compared to the all purpose. I like the efficiency achieving these results in 6 minutes at 475 degrees. Notice the water content in “Glen and Friends” recipe is 60% and was rested four days in the refrigerator. 500g (100%) high protein flour (’00’ Pizza Flour, Bread Flour, Strong Flour) 15g (3%) course salt (sea salt, etc) 55 (1%) traditional active dry yeast 300g / 300 mL (60%) water at room temp

Grilled some Chilean Sea Bass and Gulf Grouper on the the 32BB to go with my leftover KK grilled steak from last night. Kept it simple after work today. My daughter made Cuban black bean soup with the leftover grilled onions and poblano peppers from last night. Nothing went to waste.

Just read through this complete thread. As a newbie, I found this very helpful. Great cook looking prime brisket.

Great advice Tyrus. From this point forward, I can’t trust my family alone with my KK cooked ribeye steak. I’m carrying it with me.

The most common meal I have historically grilled are steaks. So I anticipate reverse sears on the 32BB will be often. I discussed this with Dennis prior to my purchase. He advised me of the flexibility of the 32BB with this type of cook. I’m glad I listened to his advice. It’s a great setup. My wife and two daughters are filet people and I’m all about a ribeye. I’m a medium rare guy along with one of my daughters. My wife and other daughter prefer medium. When I married my wife 25 years ago she was a well done type of steak person. I have slowly converted her to a medium type. I caught her sneaking a few bites of my medium rare ribeye tonight. It was the ribeye cap portion too! My favorite. You can see the photos of my technique and setup. The ribeye was salted about 3 hours prior to cook. All steaks were brought to room temperature with the filets salted right before the cook. I used a smoking pot from the forum recommendations with a blend of oak and citrus. There is a Steak house in Orlando Florida called Charley’s. I would frequent it often when I served in the US Military. They used a blend of citrus and oak. It adds a great “unique” flavor to the steaks. They claimed it was an old Seminole Indian method. I slow cooked the steaks along with sides for about 45 minutes at 250-275 degrees. I took the medium rare steaks off early and they rested longer. The Meater + temperature probes are awesome! I temp checked the top of the sear grates with a laser temp gun when the KK gage read 475 degrees. The top of the sear grates were trending around 775 degrees. That’s plenty of hot for me. Each steak was seared for approximately 2 minutes each side for a total of 4 minutes. The meal was served on a salt block heated on the KK during the slow cook along with the sides. If anyone has advice on how to balance different temperatures on steaks for multiple people so everything is ready and warm at the end of the cook, please let me know your technique. Oh yeah, I got so excited and hungry over the steaks, I almost didn’t get a picture of the sear marks. My wife said it’s one of the best steaks ever.

Looks excellent!

I tried Dennis’s recommendation of using a pizza steel. It made a great pizza. The crust was excellent. I used a 3/8” thick 16” diameter pizza steel. I was at 475 degrees for about 1 hour on the 32BB before adding the pizza. I also used parchment paper to help slide the pizza on and off easily. With the setup, I also used the 32BB pizza stone and inverted the KK pan with the pizza steel on top of the pan. So the pizza was cooked between the elevated pizza steel and the bottom of the pizza stone. See photos of setup. I used a temp gun and checked a few areas prior to the cook. The pizza steel was trending around 625, the bottom of the pizza stone 575, and the top of the pizza stone 525 with the 32BB at 475 degrees. It took 6 minutes to cook the pizza. I also cooked a pizza on top of the pizza stone as a comparison, it took 9 minutes to cook and was good but lacked the char and extra crisp on the bottom of the pizza. The pizza dough is Neapolitan style homemade recipe from “Glen an Friends Cooking”.

It’s our traditional meal for New Years. The peas are for luck and prosperity with the greens adding a little extra for wealth. Good stuff.

Very nice!

Happy New Year!

Starting 2020 off with a slow and low with some good pork, sweet potatoes, collard greens, peas, cornbread, and College football. I hope everyone has a great 2020!

Will do on the picture of the food on the KK. I love my SG2 Japanese knives!

Sauce was simple. La San Marzano peeled canned tomatoes picked on 234DOY blended with fresh basil, dash of salt, and strained to a thick consistency. After it sets for an hour it’s ready to go on the KK.

First cook after venting. Used homemade dough recipe from “Glen & Friends” YouTube. The dough had been seasoning in the fridge for 4 days. See picture of setup recommended on the KK Forum. 525 degrees for 8 minutes was perfect. Thanks to forum advice first pizza was awesome!

Dark Autum Gold Flake is the color.

Quail hunting season is open in Alabama right now. Had a great hunt with friends recently.

Thanks for all the valuable information everyone shares on this forum. I was well prepared for the delivery and setup. Thanks to Dennis for always responding to my questions. Received the 32BB on Monday 12/23. Tipped the friendly driver and he helped me roll it to my backyard gate. 1/2” plywood did the trick for easy rolling over my gentle slope. I had to uncrate for it to fit through my gate without removing the fence post. Slow cooked some ribs and quail for initial cook. Will do the burn in/venting tomorrow with rotisserie chicken and pizzas planned. D1BD169A-FEAA-4CC9-9863-FF56E76AB729.mov FBC57A3B-3A05-49A8-88FE-68678245A1E2.mov