remi

Thanks- was about to start looking about for a recipe. and this looks like a very good start.

Reckon that's my next cab off the rank- a hoppy lager for summer. Although living in Melbourne summer is an unpredictable beast which may show it's head intermittently from now up until late April!

Just my own- a Timothy Taylor Landlord-ish clone...

Grass fed rib-eye for us, sausages for the kids. Lower grate, pear wood chunks. Another spectacular Sunday...

Looking good- and love to hear the ambitious initial weekend cooking plan. Use it or lose it I say!

Friday night pizza- one corner of putanesca with white anchovies; the other salmon, potato, rocket and lemon. Healthy glass of Tempranillo … all is good with the world.

Love the crane shot... heart stopping stuff.

First attempt at pork ribs here tonight, with a final rack of beef ribs that I didn't cook last time. Made my own simple rub for the pork ribs, cooked for 3hrs at 285F, then wrapped and had them off a couple of hours after. Beef ribs went on earlier and cooked 6.5hrs. Both were smoky and delicious. Now I've finally ticked off all of the major KK cooking styles I wanted to try (most of them only once so far): Brisket, pulled pork, beef ribs, pork ribs, spatchcock chicken, roti chicken, roti porchetta, leg of lamb, simple grilled steaks/ sausages, paella, pizza, reverse seared thick cut steaks (tomahawk, fiorentina). Now I get to do them all again...

Tonight- paella on the KK. I used to always cook paella on my old gas BBQ, so this was always going to be a KK meal eventually. Simple one for a weeknight dinner- chicken thighs, chorizo and green beans. Yum.

When I was young and bored, some mates and I carbonated some milk... wouldn't recommend it.

I've only used my cold smoker with pellets- 7hr 300F for some beef ribs, checked occasionally and never went out; burnt all the pellets all the way through. Have heard others report that it works best with pellets compared with chips or chunks. Also- as mentioned, simple foil packet with pellets almost evacuated my neighbourhood- so there is always that.

No secret- I have had my KK for only 4 months. Have cooked whole chickens only twice- spatchcocked on one occasion, roti the other time. Followed rough guidelines on the poultry section of this forum vis a vis timing and temps. Perfect results both times. Seems to me that the secret of golden brown skin on a chicken- is to get a KK....

Thanks- will do!

Was just slicing and dicing onion/ potato/ carrot and cauli's this time around. Maker is Ohishi, from Sanjo city- blue steel core, stainless clad. Nice knife!

Ha- as if... unless you go for matt black tile, it won't work.

Father's day gift from the wife and kids... put it to good use today!

In my ongoing quest to tick off each major type of KK cooking- tonight was time to spin the first chickens. Thanks @Troble for the excellent recipe... Not able to source the proper chilis here in Melbourne at present, but we made do. Enjoyed a barrel-aged Firestone Walker (recently acquired a mixed 24-pack of historical releases from those guys)- happy days! IMG_3063.MOV

Hi Dono, I've had HEAPS of smoke with the few low/slow cooking sessions I've had with my KK. My first brisket was cooked with a handful or two of mesquite pellets in a simple foil pack with a few holes stabbed into it... so much smoke that I was worried the neighbours would call the fire-brigade, and got told off by the wife as even with all windows shut the house was smokey inside...(photo below). More recently ribs done using the KK external smoker attachment again with pellets; also heaps of smoke. After the epic smoke-fest that was the brisket, I toned things down when doing my pulled pork- and used a few wood chunks as you have done; with a more subtle smoke profile (and happier wife). I'm sure others will chime in- but there are options if you want to up the smoke! Cheers Remi

Fantastic- those look great!

First attempt at beef-ribs here tonight (or any type of ribs ever actually...) 6.5hrs, 275F a la Franklin, debuted the KK hot/cold smoker with some mesquite. Served with potato salad, cos, and Franklin's espresso BBQ sauce. Another win for the KK- no surprises there.

Sweet jesus- all this food and travel is making me so jealous.... still locked down here in Melbourne (longest lockdown anywhere in the world at >260 days over the last 18 months). One can dream!

Pizzas tonight- I did a much better job of getting the KK heat cranked up and heat-soaking longer, and so managed to have 500F dome temps for the first time for a pizza session. Showed in the results!

For tonight- lamb ribs, sausages for the kids and a couple of scotch fillet steaks with a smashed cucumber/ coriander/ chill and tahini salad. First time cooking lamb ribs- I marinated them in olive oil/ garlic/ lemon juice/ yoghurt/ cumin and paprika. They were so so good...

Roadside chicken here tonight (great recipe- thanks!). 350F 45min, direct. Some roasted potatoes and broccoli, simple coleslaw and homemade sourdough.... good times!

First crack at a Tomahawk steak here last night... around 1.3kg, quite a lot of fat in it so pushed it through to medium-rare prior to a reverse sear. Delicious!