David Chang

y'all screwed when dennis comes out with the 52...

you don’t know if the new owners want it, and to include it with the house might dilute the value of the kk. like if you include the house with the furnishings, you probably make more selling them separately..

nothing pizza. just some flake salt and olive oil.

this guy has a lot of equipment..

my wife told me to put it back on the grill. i agree..😅

@Bunji are you using a setup where the grate is positioned as close to the coals as possible? on my 19, it's the upper grate flipped upside down and placed on top of the charcoal basket to get it as close as possible. dunno if its the same on the 32.

oh i totally agree it's for a show. i clean and season it more than i use it 😄

well almost a year passed since i made this post and i finally used it.. grilled a french polmard striploin on the kk. this is a very lean beef so i figure to baste with tallow. to my disappointment it didn’t flame up because by the time my steak was done, the charcoal in my chimney started to die. it did melt the fat, just not in theatrical fashion.. i think i will put this in the shed until next year…😂 IMG_1705.MOV

this came out a little dried than the first time i roasted in oven. i think next time i would just roast flat on a grate in oven or kk. keeps the juice in.

nice, i also bought some yakitori equipment from my trip to japan. very thin stainless steel skewers. these are really hard to find..

antoine westermann’s poach and roast chicken. this time finished on the kk rotisserie. IMG_1667.MOV

the only reason i didn’t get a 23 or 32 is that i could not carry it up the roof stairs. if i get a bigger kk, i would need to hire a huge crane or rent a helicopter, to put it on the roof. or buy another house to fit the kk. 🤓

i really want this accessory. i feel like this is the missing element to roasting goose at home on the kk.. but even if Dennis made one for the 19, i think my kk is height limited for this type of cooking. i guess i need to buy another kk...

@Poochie

cold smoked salmon. i can only do this during the cold months. too hot do do it any other time of the year... switched to a battery powered air pump to reduce the amount of cable clutter. when the smoke generator gets going, the smoke is beautiful, but i find i have to keep lighting it every hour using wood chips.

enjoy! sg hawker food is so good…😓

the dish is "hainan" but it's more common in thailand, malaysia and singapore. and the main attraction is the chicken, but what i think is even better is the rice. it's cooked in broth and chicken fat. you can eat this rice alone with nothing else and walk away happy..

@MacKenzie you are reminding me i have't smoked bacon in a while and i should. do you use prague powder or no?

it's thin and jelly, some parts unnoticeable, some parts too thick and rubbery, like the fatty part around the cavity. but it's not as nice as hainanese chicken skin, which i think is the gold standard when it comes to steamed asian-style chicken..

recipe here: https://www.youtube.com/watch?v=hbM4kSmRIco&t=10s if you go to a chinese restaurant that roasts meats, this chicken is usually hanging next to the roast duck wrapped in parchment paper..

fb users have experienced failures with units left in the rain.

the highlands of tibet 😄

@Bunji yeah he's a real down to earth guy who loves to share his knowledge of yak grilling.

never tried this method before, thanks for sharing.

yes, i love it. after coming back from japan and looking at all the yakitori grills there, i feel like my bincho is still perfect for my use. if you are in the market for one, and new to yakitori grilling, keep in mind only half or 3/4 of the grill can realistically used. one half for cooking, the other half for resting or letting flareups burn out. i use yakitoriguy's tare recipe on youtube.