SilverSuzieQue

Always so impressive, and beautiful.

This is beautiful now I am hungry! Good job.

I am working my way through Steve Raichlen's BBQ Bible recipes. Today is Lamb Barbacoa with Consumme', I am also cooking Maya Coba beans. I am really excited about this recipe because of the flavor profile and the lamb drippings flavoring the consumme'. Here are some shots before cooking. 1) prior to being wrapped in banana leaves 2) consumme' base and 3) the works prior to going on the grill. When I cook like this I think I need a bigger BBQ then it all beautifully fits and I think this BBQ is perfect. Don't get me wrong I will always want another KK!

Thank you for this conversation, I knew I could count on this community for a good pizza dough. I agree with Poochie this is a learning process with ingredients, the BBQ, down to how you stack your fuel. They are all elements to track and tinker with to make the ultimate pizza. We all have to start somewhere. I will try my first pizza on Monday, wish me luck and thank you all for the great conversation.

KK or motorcycles seems normal to me.

I just ate and now I am hungry and want to go make tortillas. Those look amazing.

@tekoboand @Syzygies I seriously want to see some photos of those corn tortillas. I'm not sure I am up for grinding my own corn but I have some dang good organic blue corn meal in my fridge that is begging to become a tortilla.

@Forrest I just got my grill 22" TT (the best looking, in MHO😀), in February and you will not be disappointed. These grills are amazing! Can't wait to see the unload and first cook photos. Welcome to the club.

So I have been busy grilling and a lot of remiss with posting. A couple weeks ago I had a friend over who wanted shrimp for dinner so I decided to make paella. Mind you I have never made paella before but I have eaten my share. So I researched and research and found a procedure on Naked Whiz's site. What I found most helpful was Naked Whiz provided the pillars or the important things to pay attention to and the basic procedure this was brilliant since I rarely follow recipes. So again I am not going to plagiarize from Naked Whiz if you want the procedure go to the link above I am going to share my experience, ingredients and what I learned. I wanted to buy the sofrito but could not find anything to my satisfaction however, I did find a recipe on Pinterest that seemed like it was the real deal and I was not wrong. I cooked Heidi's recipe the night before and it provided amazing depth of flavor and I will make it again as a base for many recipes not just paella. I used canned whole San Marzano style tomatoes without the juice. For the liquid I used chicken bone broth by Kettle and Fire with 32 oz of clam juice in the bottle. I made sure this was warmed and ready to add. My ingredients included: 1 lb shrimp soaked 30 minutes in a salt brine 0.6 lb salmon soaked 30 minutes in a salt brine 3 lobster tails soaked 30 minutes in a salt brine 1/2 lb Basque style Chorizo, not my first choice, I would have preferred Spanish style and yes I mixed meats. For veggies I used 1 cup frozen peas Tops from one bunch of asparagus par boiled in the liquid Photo below shows the ingredients ready to go. Everything I read said to have your ingredients prepped and ready to go and it paid off in spades. I got the grill to 550 degrees and away I went. Saute chorizo, warmed the sofrito, browned the rice in the sofrito, added saffron, then added the liquid and cooked for about 30 minutes, added the vegetables and mixed into the rice. Then I added the seafood on top and cooked for about 10 minutes and the results were amazing as demonstrated by the beauty shown in the photo below. The rice was creamy the flavor profile was complex and balanced. Frankly, I have thought about this meal everyday since I have made it. What I learned was this dish is beautiful to look at, amazing flavor, fairly simple to make. I will definitely make this again and thanks to Naked Whiz for the procedure and all the tips. While I have a pork butt smoking as I write this I really want some more paella!

@BOC I set an alarm for 1 hour after I shutdown all the vents and then I cover. The temperature is always below 100 degrees F and the Grill is cool to the touch.

@Troble, @tekobo, @tony b, @MacKenzie, Next week Paella! There is only two of us and we are going to be eating pork all week! 😜

I'm all smiles.

OK. For my first big cook on my KK I chose Steven Raichlen's Puerto Rico Pork Should from his book "Secrets of the World’s Best Grilling”. I did not have annatto seeds so I used the turmeric suggestion that is in the book. This recipe did not disappoint. Below are the before, during and after photos. The oregano in this recipe is the magic.

@tony b and @Tyrus green grass like anything comes with a price - it rains here for 9 months out of the year. Last week it was in ice form, and this week liquid form. We live in a beautiful area.

4EAA1DA9-BF19-4720-AA0F-881E9DE2B65D.heic

We are recovering from an ice storm, no electricity and no WiFi so not sure if photo is going to upload. Her name is Dr Maillard. Look up Maillard reaction.

@BOC mine arrived yours should be close! It exceeds all my expectations! It is gorgeous and amazing!

@BOC as a fellow mate waiting for their grill I thought I would share a little more about my grill's journey. After the entire shipping voyage my grill finally got shipped hooray and excitement. Then if you haven't been watching Pacific Northwest weather (I don't blame you if you don't) Mother Nature has had her way. First there was a heavy snow storm over the mountains it has to travel so my grill rested some more in the sunny climes of California extending its journey. I make my appointment for delivery and Mother Nature strikes again! Freezing rain where I live! So many trees are down and there are 250,000 people without power. I had to evacuate to a hotel with heat 90 miles south of my home. I really am hoping that I can take delivery Monday however it would not surprise me if I am going to have to delay another day! Would love to hear if your grill is home and the rest of its journey.

@BOC I see your KK is sitting in the harbor with my KK. It is terrible to watch the ship sit there moored going in circles and the draught stay at -13 m. My patience is being tested. Yesterday I bought way too many BBQ books and a brisket knife. I swear the longer I have to wait the more money I am going to spend. I am going to go broke at this rate!! What is your first cook going to be?

Wilsonj, I am excited for you! I too am awaiting arrival of my baby it is approaching the Long Beach port. I haven’t owned a gas grill in a long time and I wouldn’t go crazy in advance buying things until you see the need - that is the minimalist in me talking. However, the Steven Raichlen leather BBQ gloves are a fantastic way to protect yourself and I have owned mine for years worth their weight in gold. Also I would ditch the MAPP torch , leaves a petroleum taste buy a Looftlighter which lights with really hot air! The rest will play itself out with how you cook and all your adjustments. Have you named your baby? Color? Give me details!

Oh please do tell me the results and what happens! What I have read is the dough needs to be firmly pressed against the walls of the oven. I agree the grill needs to be hot but no temperatures cited. Documentation also said it takes 7-8 minutes. Looking forward to your full report!

Gotta say nice knives! I can’t wait to get this grill. I love to learn new cooking techniques with a variety of foods, flavors, and meats. Can’t wait to learn from all you!

Teobo I like your sense of adventure. I really thought someone here would have experimented with this technique. I guess when I get my grill I will do the honors!

BOC I am so glad I am not alone! I even went so far as finding the perfect name for my grill My husband said I couldn’t name it until the “baby” arrived 😂 I named it anyway. The name is Dr Maillard. If you aren’t familiar with the Maillard reaction it is essentially the reaction that creates flavor! I have to resist buying knives, tools and more meat. Namely Italian pigs raised on acorns. 😁Can the specialty meat get here before the grill? What other meat should I be considering?