KiwiIndo

6 hours in and still a way off this will 👍 

6

On 10/31/2019 at 11:35 AM, DennisLinkletter said:

I sell a coffee wood lump charcoal with a wonderful flavor profile that I often am unable to keep in stock because if shipping/sea freight issues, nothing to do with coffee.  That being said, coffee grounds will impart some flavor.. not sure what it would be like..  I'm guessing most of the oils/flavor has been extracted.  I've smoked chicken with rosemary leaves.. Less is more!

I use the coffee wood for nearly everything that I smoke to me this is on the same par as sliced bread right at the top of best things …..

I also noticed moisture running down the  inside of my kk when cooking my last brisket, it was the juiciest one ever, so we sure don't need any water baths carry on with our gear 😉 

This is the package 

To be honest I am not sure were it is from I got it on line in Indonesia it says wagu grade3-4 but tastes good 👍 

Sure gives us a bench mark 😅 

Cooked a wagu beef brisket ended up being hot and fast as the komodo shot to 290 and didn't want to cool down so I just went with it, 165 after 4 hrs wrapped in pink paper and like jello after 2 two more hours, let it rest for 6 hrs and cut to see how it looked, very moist, just a little shy on the seasoning but was a good cook

Repeat this again today as everyone ended up liking it and then was gone 

Beef came off the komodo 3 hrs ago looks ok taste a little salty but the pepper and smoke is delicious 

Thanks sounds like a perfect idea 

I am using the corned beef brine from the bearded butchers it uses cerley powder and only a 24 hrs soak 

Hi guys well I have a very lean brisket in the brine ready to smoke tomorrow,  I still have not decided on cooking all the way or 165 ++ then steaming to finish, any ideas 

I also have trouble 😐 holding 450 + Temps with the pizza stone in place Pizza cooks but base in still pail even if I cook twice will look for a pizza steel but hard to find in Indonesia 🇮🇩 

4 hours ago, KiwiIndo said:

Remembered see the lamb with rosemary and anchovies so thought I'd give it a shot will update when done 

Turned out perfect 

Remembered see the lamb with rosemary and anchovies so thought I'd give it a shot will update when done 

On 4/4/2021 at 3:03 AM, BARDSLJR said:

Alas, just last night put the last three anchovy fillets left over from the caesar dressing I made from scratch the week before in my wife's Chef's Salad. Not the sort of thing I keep around on hand, although I should, at least as a paste.

Did manage to make a paste with one whole bulb of very fresh garlic, a lot of fresh rosemary, and a little olive oil. The results shown in attached photo. Leg of lamb is on the grill. Results in about 2 hours, eta, more or less.

Fantastic 👏 

Very nice job liked and scribe 

23 hours ago, jonj said:

We started the day with Eggs Benedict (non-KK) and Mimosas, after which I decided to cook some baby back ribs for dinner.

Usually I marinate the ribs overnight in Wicker's Marinade, but as this was a late decision, I used Gate's Hot & Spicy dry rub with a duck fat binder. I smoked the ribs (and later, beans) at 225°F for 5 1/2 hours (no wrap), with the temp rising to 247° at the last 30 minutes. It was a windy day and I opened the dome several times at the end adding the beans, probing the ribs for temp, etc. so had some temperature rise at the end.

Also had the last of the farmers' market tomatoes and cole slaw, accompanied by a 2010 DuMOL Ryan Pinot Noir.

Finished (after a bit of a rest) with still warm cherry pie made by Jackie.

All in all, a pretty good day. Lewis Hamilton won his 100th F1 race in the morning, so yay! The Chiefs beat themselves with four turnovers against the Chargers in the afternoon, so boo! However, the food was good, the wine was superior, and the day was beautiful. 

Very smart looking cherry pie 

Got a Aussie grain feed brisket trimmed, covered in mustard, them a liberal coating of a Louisiana home make rub, over night in fridge, fired up kk with coconut extrusion cc, and 6 piece of coffee wood, 225 deg 7 hrs to 165 deg, rap in butchers paper, bumped up to 285 deg 3 hrs, temp hit 195 gave it the poke test like butter, take out and rap in towel  2 hrs slice  perfect. 

On 2/28/2021 at 4:10 AM, GrillnBrew said:

I did contact Dennis today, actually he called me after I opened the chat box.  I asked about timelines for the custom tiles he has on the website along with other questions about best grill size fit for me.  He agreed (as did many of you) the 32 would work well for me.  As for the tiles, he said there a quite a few back orders to fill from when the tile factory was closed due to Covid, so if I chose one of those custom colors, it would be mid-summer at the earliest before it could be shipped and delivered.  If I chose blue, it would be even longer since the demand for those is greater.   He does have a similar color grill that is supposed to show up in California late March, early April.  The colors are close, my wife really likes it as do I, but not quite as much as the autumn nebula.  A lot of what I've read from you guys, most everyone wished they jumped on board earlier than than they actually did, so I am trying to decide if it's worth the wait for that one perfect color.  Dennis also said that once he puts the autumn gold on Instagram and the website, it won't last very long, and I believe him.   Would you guys be happy with your (close) second choice of color if it meant you would be grilling on it 4 months earlier?  The grill is the one I can go ahead and buy now, and a close up of those tiles are the picture beneath the grill. The tiles to the right of the grill are what I was going to choose if I chose custom tiles. When I see them like this, there is really little difference.

 

 

I also have this colour and it cooks perfect 👌 maybe better than the blue 

I miss my kk been at work for 12 weeks and 12 more to go 

Missing my komodo I am at work for 7 more weeks 😩 

Sure was a lot, but thats what happens when you show next door what the great smell is coming from my backyard 😀.....hahaha now they all want some 

More ribs 😋 then put 2 chicken on the top grill for the last hour took off ribs and cranked it up to 400 to give chicken skin nice crisp,   put on a bit more charcoal opened her up to 500 and finished off with cheese  pizza no photo but was good.