Troble

@MacKenzie first time I forgot about the crazy world we live in right now and just relaxed. That’s what I love about cooking 

Smoked ribs today. First cook in the new spot fir the KK. Turned out great. Moist and juicy. 
 

I had a moment today where I was putting my ribs on the KK and I looked around at all the work that had been done over the last few months and I took a deep breath and soaked it in and just for that moment everything felt good and right in the world and I was doing what I dreamed I’d be doing months ago....

Congrats Mayor. I’m a new owner as well and am loving the KK so far. I got all the same accessories as you but have not yet used my rotisserie or pizza stone yet. I’m not gonna do a bbq guru but that’s mainly cause I don’t sleep and don’t mind checking on my overnight cooks. 
 

you’re well on your way from the sound of things. 

1 hour ago, BIGSHEP said:

Your welcome I was turned on to them by another member on here Pequod.

The people on this forum are awesome and they were a big reason why I felt comfortable jumping into the KK world with both feet. 

On 4/1/2020 at 7:04 AM, jonj said:

Looking great! Regarding the wheel chocks, does your KK move / roll when you open the dome or otherwise use it? Just curious with the greater weight of a 32 versus my 23, which doesn't move unless pushed. Is your patio sloped to shed rain?

@jonj it rolls a bit if you push/lean on it not much but I just ordered some bed frame stoppers from Amazon that BigShep turned me onto so I’m sure that’ll work. Where I had it temporarily was a bit sloped concrete much more than the current spot so that could’ve been part of it as well. I have my first cook in the final spot tomorrow 

thanks again @BIGSHEP coming out strong!

@Basher I like it! 😀

9 hours ago, Basher said:

That’s a slick looking ODK Troble.
Well done


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@Basher it’s almost done. Put the fridge in and slap some paint in there and it’ll be done. I sincerely appreciate all your help on this and appreciate the insight you provided. Thank you very much. 

The KK has assumed its final resting spot. I took a picture of the view from my couch living room. The KK stands out and shines. Need to figure out a better way to anchor the wheels but I can’t wait for my first cook this Friday.....ribs 

I just switched over from a Weber Smokey mountain and have found cooking on the KK much easier and the food is the juiciest bbq I’ve ever cooked

@tony b yep I’m definitely doing herbs. Rosemary, thyme, basil for sure. Also going to do some form of tomatoes we eat a lot of cherries so that’s possible, maybe some red or yellow peppers. Outside that everything else is up in the air

Herb and vegetable boxes went in today....getting close....now have to decide what to plant 

Looking good @Basher well have to toast each other upon completion I love the red juice myself!

Congratulations! It looks great

9 hours ago, Tyrus said:

That's looking pretty nice, you must be thinking who lives here, I don't recognize this place. Non slip surface, how is it on bare feet?

It felt really good yesterday. I just want it done so I can move my KK to its final spot. 

@jonj thank you! It’s been a long time coming

they did some cool texturing to the concrete today turned out awesome 

@Basher happy day. We poured concrete today!

@Basher happy day. We poured concrete today!

4 hours ago, jonj said:

Among so many other great photos, I liked the finished brisket on the grill with the KK logo underneath.

@jonj IPhone 11 makes anyone look like a pro 

4 hours ago, tony b said:

Seriously nice job! Those mashed potatoes look as heavenly as the brisket!

I dumped in a bit too much sour cream but the garlic, sour cream and Parmesan cheese its a solid combo. 

15 hours ago, Tyrus said:

Mohogany, my favorite color. Brisket's like a good soup.....it's better the following day. Yum

@Tyrus 100% agree. I can’t wait to eat the leftovers today 

Success

@tony b thank you sir....it appears so but until I cut into it it’s not confirmed. The internal temp was 202-205 throughout so I’m sure it’ll be good but its still resting in the cooler. I’m making corn bread and mashed potatoes (Sour cream, garlic, rosemary & Parmesan cheese) now and I’ll cut into it in about an hour. I can’t wait I had a small piece break off when I took it off and it tasted heavenly 

Taken off grill and resting 

12 minutes ago, MacKenzie said:

Troble, you get that lid down, you're looooosing moisture. Remember the expression, "If you're peekin' you ain't cookin'.  BTW awesome colour on the brisket.

@MacKenzie I like to spritz my brisket with apple juice every hour the last 4-5 hours so it’ll be fine. It’s looking like a nice piece of beef jerkey which is how I like it 

After 11 hours here what the brisket looks like so far