C6Bill

Looks great !!!!!

I just got a bottle of Truff mentioned earlier, it gas a nice little bite to it 😁

I really wanted pork chops today and I found these nice thick ones at the butcher shop. And they also had chicken breast with apple and sausage stuffing. Do I figured I might as well cook both 😁And I also found a local source for some decent BBQ supplies so I grabbed the sauce, I like it !!!!!

You should make a big batch of brisket chili instead of freezing it 😁

KISS

@tekobo I cooked at 225f until I got an internal temp of 115. Then rested for 20 minutes with the vents opened up more to get good red hot coals. Then I tossed it in to sear 😁

I gave away my Primo XL after getting my BB32, you will love the 32 !!!!

I took 2 naps 😁

Now THAT is funny lol

Congrats and that is a beautiful setup you have there !!!!! iI’m sure you will get a few differing opinions on the use of heat deflectors. Many here do not use them 👍

Congratulations!!!!!

Hello 😁

Well I am sure that 9 out of 10 members in a Facebook group would not actually own a KK but would be happy to tell us how to use it correctly and why their $30 Walmart grill is much better lol

Great job on the kitchen !!!!!!

Simple reverse sear for Thanksgiving

Hi, I would open the top one full turn then the bottom vent half open on the left and the biggest hole on the right. Light the fire in two spots and close the lid and wait 30 minutes and see how the temp in coming up. It should be coming up well at that point. Then as it gets up to 375 close the top down to a half turn open and the temp should stabilize. Of course every fire is a little different based on how it is packed but you should be in a good spot there to make small adjustments one way or the other at that point. if it is stable then just put in your drip pans, they will do your deflecting and catch drips. I like to cook my turkeys at 400. Last weeks 25 pounder took 2 hours and 15 minutes if memory serves me. That was a single in a 32. If your fire is stable and you have a decent heat soak i don't think it would make too much of a difference cooking one vs cooking two. Just be patient and let the temp come up after the birds go in.

That looks great !!!!!

Love the color on that bird !!!!

We have a good local farm, a fresh turkey is a good turkey For the bread I proof in a Banneton bowl and then score the loaf similar to a tic tac toe and cook in a dutch oven to get good oven spring. Pre heat oven to 450 and set to 435 once you put the Dutch Oven inside. 30 minutes with the lid on then 20 minutes with the lid off and 10 minutes with the oven turned off and the door partially opened.

I like to cook them at 400. So for this one it took 2 hours and 15 minutes. Seasoned with Mad Max Turkey Rub and a little baking soda. Once the internal temp is where I want it the skin will be nice and crispy then I sauce it and let it sit in the KK for another 10 minutes with the vents closed down, just long enough to set the sauce.

Long story but we had Thanksgiving dinner today. I cooked a nice fresh 25 pound turkey and baked s couple loafs of sourdough. I finished the bird with a little maple chipotle bbq sauce 😁 I cooked the breads inside while cooking the turkey in the KK.

Great looking steaks 😁

Congratulations!!!! I went from a BGE to a Primo to a KK too. You will love your KK, it is a whole new level of cooking compared to the other two.

Yes, “she” is mine lol as is this crazy boy. Can you guess why I named him Cooper lol

Made a quick batch of soup yesterday to go with todays steak from SRF