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BOC

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Everything posted by BOC

  1. Smaller corns are always the best ones! Looks great tekobo. Sent from my iPhone using Tapatalk
  2. Looks amazing! Love the patio and of course the KK looks stellar! Sent from my iPhone using Tapatalk
  3. Here are the rotisserie chooks and elote from the weekend. No plated pictures, but that is just because it was gone before any could be taken [emoji6] Sent from my iPhone using Tapatalk
  4. Was going to post my ribs and rotisserie chooks cook…but I can’t even do it after seeing everyone’s recent cooks above. Amazing eats all. Something to aspire to. Sent from my iPhone using Tapatalk
  5. Very nice! Sent from my iPhone using Tapatalk
  6. A leg of lamb would probably be a good add to your list. Sent from my iPhone using Tapatalk
  7. How’d the yardbird turn out on the hanger? Anything noticeably different from a rotisserie or spatchcock to highlight? Also, how’d you manage to get a picture of the endangered heat deflector in the wild [emoji38] Sent from my iPhone using Tapatalk
  8. Remember seeing pictures of this one early in my KK purchase exploration. It was and is one of my favorites. Would absolutely inquire if I hadn’t secured mine last year. Someone will be a very happy camper (suppose you and someone will be). Sent from my iPhone using Tapatalk
  9. I know it isn’t as pure of an option, but if you find a local pizza shop that makes dough fresh, they’ll often sell it to you as a fresh dough ball. One of my local favorites sells me a 14” dough ball for $2.50, 16” for $3, 12” for $2. For me it’s the best option because I still get fresh dough that I really enjoy, without any of the hassle. Every other part about it, including how I prep the crust is unique to how I make it. Sent from my iPhone using Tapatalk
  10. For the sake of antagonizing. On the KK, no wrap required with a full packer. If you were just doing a flat, I’d wrap.
  11. I second this. I go fat down and think it would matter more on a hotter cook to do so. Don’t short change yourself resting time in your planning. Sent from my iPhone using Tapatalk
  12. It is good to be friends with [mention=3765]braindoc[/mention] [emoji23] Sent from my iPhone using Tapatalk
  13. Dustin over at real sharp is a good knowledgeable guy to buy from as well. I’ve got a couple from him the past two years. Sent from my iPhone using Tapatalk
  14. Not sure if you’d recommend it on a 42” Dennis, but on my 32” to try to minimize any temp jump when I have to open for a few minutes, like to sauce up ribs in the final stage for example, I will close the bottoms vents while I’m futzing. Always reopen them just before I close it. It doesn’t completely stop a rise, but I’ve found it helps. Sent from my iPhone using Tapatalk
  15. BOC

    Solo Stove

    A gasser…but a locally (20 minutes from me) made gasser that is arguably up to Dennis standards. Although he’d have to say it to believe it. It’s a pipe dream for now, my well isn’t that deep. https://kalamazoogourmet.com/products/gas-grill-head/?gclid=EAIaIQobChMI8Ji8tdbo9gIVkitMCh2BjAYCEAAYASAAEgK6QvD_BwE&gclsrc=aw.ds Sent from my iPhone using Tapatalk
  16. BOC

    Solo Stove

    I’ve got nothing else currently. I’d need to build out a little more space, but it will happen. At the moment the only thing I think I’m missing is a flat top. If you asked me today an Evo or an Arteflame would be my choice strongly weighted toward the later. I could love an Argentinian or wood fired/pizza oven, but for those type of things I cook on the KK and I think I have those pretty dialed on the KK. Good enough for my simple tastes anyway. I love all of the toys, but for the outdoor cooking I’m probably a 2 maybe 3 device max kind of guy. If money were zero consideration my #3 would be a Kalamazoo grill. One of the gas grills. Sent from my iPhone using Tapatalk
  17. BOC

    Solo Stove

    Sounds like you have it all figured out! No help needed for justification. The only question you need to start asking yourself is how you plan on making your best smash burgers, fried rice and tacos without a nice flat top in the mix. Sent from my iPhone using Tapatalk
  18. BOC

    Solo Stove

    Looks amazing as always [mention=3070]tekobo[/mention]! What the driving factor for you to go solo dove over KK? I can see some benefits and fun to the open flame without closure similar to an Argentinian, but curious what pulls you one way or the other. Sent from my iPhone using Tapatalk
  19. You ever get an answer on this? Sent from my iPhone using Tapatalk
  20. Welcome! Looking forward to figuring out how to spend your money next. Sent from my iPhone using Tapatalk
  21. Because it is an ongoing debate on here and some of us are probably enjoying the show 1883. PS: I am still on team beans but it did make me smile. https://www.instagram.com/reel/CaXab4xFfby/?utm_medium=copy_link Sent from my iPhone using Tapatalk
  22. I did not end up buying since I just used the guru fan with my FireBoard, so I’m not 100%. When I was researching this before I was expecting to have to buy the ball valve adapter or nozzle adapter to make it work. It was one of the factors for why I just ended up getting a guru fan to operate with my FireBoard. Sent from my iPhone using Tapatalk
  23. Picture of the ribs for good measure. Now off to enjoy a good food coma. Sent from my iPhone using Tapatalk
  24. So far so good. Overnight brisket…check. Resting while its friends enjoy the KK sauna. Sent from my iPhone using Tapatalk
  25. New kind of cook for me coming up this weekend. Delayed family Christmas because of COVID. Christmas rib tradition is 30+ years running, so I have ribs, brisket, roasted brussels and homemade mac and cheese planned. Nothing too fancy…Sounds normal right? Except Saturday will be a balmy -5 to -10 F. First time on the KK for a low and slow in those kind of temps. Wish me luck! Sent from my iPhone using Tapatalk
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