remi

Had some family over for dinner tonight. Cranked out a Bistecca Fiorentina for the adults (each steak around 900gram)… sausages and burgers for the kids. Made some home made chips, salad, some no-knead bread… amazing. Everyone happy.

I feel like there are issues here which are perhaps not being completely understood by those commenting?

The charcoal in Dennis' short rib cook did not extinguish- his only concern is that the burn was uneven. As Dennis L has said, in a low and slow/ indirect cook there is no reason to be concerned about how even a burn is... the end result is exactly the same. The heat distribution is even in an indirect cook- the whole KK is heat soaked, and which bits of charcoal are lit doesn't much matter. I've certainly never sat there 'reading the charcoal' after a long low and slow cook!

As Dennis L has said- different issue if you are cooking with direct heat when you are grilling over the charcoal. In that case you've usually lit lots of spots, and things progress hot and fast, and you can see the fire (as you are grilling), so you won't have a problem!

I've only ever had a single episode of my charcoal actually going out on a low and slow cook (a different issue from Dennis' problem above). In that case it was a low and slow cook, and I had lit a fist full of charcoal roughly 1/3rds from the left edge of the basket- and quite bizarrely it burnt gradually towards the left of the basket, and having burnt all of the charcoal in that spot, then there was no way back to get to the other 2/3rds of the basket.... So now I'm more likely to light towards one edge when cooking low and slow (especially if overnight when I never get up to check!)

My parents are visiting us and the kids from interstate. Whipped up @Troble’s Polla a la Brasa on the Roti, with pickles, coleslaw, roasted smashed potatoes, salad and green sauce. A big hit as always!

After more than 3 years out in the weather, I finally got around to sanding and refinishing my side tables with Tung oil. Good as new! 

Yep- if I'm wanting a reverse sear, I utilise the half moon grate and leave the splitter in for a 50:50 split (I have a 32BB). If I'm having a very long low and slow I use a full basket just in case, and use a drip tray under to make things indirect. If I'm using the Roti I'm taking the splitter out and arranging the coals in a line across the basket, leaving the front half of the basket empty. So in effect I'm rarely using foil as I'm either having a 50:50 split with a cool side, or cooking indirect with a drip tray under!

6 hours ago, Dennis said:

Thank you @tony b for the response.  It's just a BGE thing as I can't remember not using a deflector with it, which they call a plate-setter for some reason. 

And @remi no bot post here.  Just received my 32 and thrilled with all the configurations that it offers.  Indirect cooking "was" typically my main way of cooking before.  Now real 2 zone smoking is a real option without taking the grill apart.  All good....

Hi Dennis- didn't mean your post, was referring to the original post from a new user with one message and suspicious language!

Guys- I would be pretty certain that this is a bot post...

7 hours ago, MacKenzie said:

WOW. Does anyone have any idea where which wire connects to what? 

 

 

One of the locals were telling me that the government is planning to put wires underground in some of the central parts of Bangkok, but that people have complained as it is an iconic feature of Bangkok, as seen in @David Chang and my photos...

Unsurprisingly, I ate very well and had a great time in general.

Remi

Don’t get too upset @Troble, but in the quest to utilise the leftovers, we had Al Pastor pizza tonight. All the trimmings on my side, but just the meat and cheese for the kids. They loved it.

I’m a firm believer that almost everything can be made into a pizza, and even more so into a toasted sandwich (I had an Al Pastor Toastie for lunch!).

Well, we finally had the time to have the neighbours over for dinner: given the success last time, I thought I’d knock out another Al Pastor. Picked up 4.5kg (10lb) of pork butt on my bike, marinated up and we were good to go. They loved it- and with 10lb of pork we’ve got plenty of leftovers for the week’s meals.

@Troble, I’m going to find an excuse to go to San Diego for a conference, and buy you a beer!

Remi

12 hours ago, David Chang said:

my google maps list of places to eat and massage. some are closed. some i haven’t been back to in years.

 

the weather now is really good by the way. warm but low humidity. its much comfortable than summertime.

https://www.google.com/maps/placelists/list/18p2PCGQPqVfWcA2u7iV7PNs1OWQ

Thanks- appreciate it!

On 2/12/2024 at 6:48 PM, David Chang said:

when you come, be prepared to negotiate taxi/tuk tuk prices. nobody goes by the meter anymore. or use grab

Thanks- any specific food tips welcome, I was just planning to wander!

Looks great- I am there at the end of the month for 3-4 days. Can't wait - not been since 2009  or so!

Looking good... I picked up my Roti motor for my black tiled 32BB (great choice) here.... They also have one for 20kg if you need more grunt.

https://www.bbqspitrotisseries.com.au/bbq-spit-rotisserie-motor-stainless-steel-10kg

My first go at this one with a ‘boys night’ at my place. So so good- perhaps the best KK cook ever. Thanks @Troble for posting the amazing recipe and tips. A real winner.

A special night calls for a special cut of meat. 1.125kg 42 day dry aged bistecca fiorentina, low and slow until just under rare then seared in the 7th circle of hell. Also some lamb lollipops, chicken skewers and snags for the kids. We started out with yummy negronis.

Served with a ‘green papaya salad’ made with green apples. The contrast of spicy, funky and sweet with the rich steak is our favourite.

Happy new year!

Yep- I used exactly method @C6Bill describes when I did a prime rib roast for Christmas here last year. Cooked exactly the way I also do thick cut steaks like Bistecca Fiorentina.

Not sure whether the rest imparts major benefits, but it seems to make sense to do it this way as you can cook low and slow until rare, then crank the KK for searing while it rests, which also then gives you some wriggle room to time the finished product down to when you want to serve.

Can't imagine you could get edge-to-edge pink like this with a rotisserie?

8 hours ago, C6Bill said:

I forgot to take pics as I was cooking the duck but here are the results. We like serving duck on a board, it was a special occasion type of meal. We were celebrating my 30 years of sobriety reached the previous day. Unfortunately we didn’t feel much like celebrating as we lost one of my dogs the previous night. Isn’t Karma a bitch 😔

Beautiful spread, and lovely bread as always. Congratulations on your milestone, and I'm very sorry to hear about your dog.

Remi

Big mixed grill tonight…

Cevapcicci, pork sausages, a burger patty, Malaysian chicken satay skewers, lamb skewers, scotch fillet steak. With grilled asparagus, potato, corn, mushrooms. A nice varied dinner!

11 hours ago, tony b said:

220 C, I presume? 

If she is eating it after only an hour, I sincerely hope so!

Pork butt here last night - 8.5hrs at 300F, hickory pellets in the KK smoker attachment, homemade rub. Served in fluffy white buns, with coleslaw, and salads, pickles and sauces on the side… rack of ribs for a pre dinner snack. 
 

On 10/19/2023 at 1:55 AM, Cheesehead_Griller said:

First off, keep it covered. That seems to be the most detrimental for the grout/tiles. Moisture gets behind or under the tiles and the freezes. Not good. 

As for cooking in the cold, I've cooked in -20F last year. No problem. I had an icicle   forming from the condensation coming out of my bottom vent. Lol.  In the winter I look most forward to using my KK. Nothing better than firing up the KK for an overnight cook during a wicked snow storm. Note, I do have my KK under a covered porch. 

I live in Melbourne, where the weather is generally mild, and it never freezes. As such I've chosen to keep my KK uncovered... the tiles and grout look as fresh as they did 2.5 years ago. My outdoor area, and our pool also have tiles and grout after all.

My issue with BBQ covers is that they inevitably get dusty, and also potentially full of spider webs etc. Given their large and floppy nature, they are not always so straight forward to wipe clean- and with the folds/ creases that form, rain often doesn't wash the cover clean completely. My KK gets a bit dusty if it hasn't rained for a bit, but then is sparkling clean after a good downpour! Also- our KK sits right outside our kitchen window, and I prefer looking at the KK than a cover!

I also wonder whether the few issues that people occasionally have with mould in their KK could be influenced by putting a cover over the KK, which I presume would limit airflow through the open vents to some degree? 

Been awhile between roadside chickens! Shouldn’t have waited so long. Served open on Greek pitas, whipped up some tzatziki, salad, pickles, smear of humus and drizzle of chilli. What a dinner!

Had friends round to dinner- ended up also being a watching party to see the Matilda’s beat France in the women’s soccer World Cup quarter final. What a night.

11lb brisket, 10hrs at 275, post oak chunks and meat church holy cow. 2hr rest. Espresso BBq sauce, horseradish cream sauce, spicy salsa, smashed roast potatoes, coleslaw, salad, beer, wine, adrenaline…