SteveL

Today I grilled a tri tip from a local grass fed farm. I dusted it with a beef rub and marinated it for a couple of hours in W Sauce, then reverse seared it to 115°. I let it rest for 15 minutes until I got the grill up to 600 and seared it for a couple of minutes on each side to pure perfection. [emoji2962] Sent from my iPad using Tapatalk

Branzino Sent from my iPhone using Tapatalk

Did fennel grilled branzino flambéed with Pernod tonight on the KK and it turned out awesome! Tried to post a video of the flambé , but it won’t let me. Sent from my iPad using Tapatalk

Did fennel grilled branzino flambéed with Pernod tonight on the KK and it turned out awesome! Tried to post a video of the flambé , but it won’t let me. Sent from my iPad using Tapatalk

Made a porterhouse steak with poblano crema and grilled artichokes with charred lemon aioli. It turned out fantastic! Love the KK! Sent from my iPhone using Tapatalk

Decided to take advantage of today’s nice weather and cooked up Sicilian Swordfish with Salsa Verde and grilled lemon halves. Turned out fantastic! Sent from my iPad using Tapatalk

That looks fantastic! Sent from my iPad using Tapatalk

Looks delicious Tyrus! Sent from my iPad using Tapatalk

Cooked up a nice kielbasa stuffed pork loin wrapped in a bacon weave and it turned out delicious! Sent from my iPad using Tapatalk

Welcome to the hood! Sent from my iPad using Tapatalk

Looking good brother! Sent from my iPhone using Tapatalk

Thx. I’m in love with this thing! Sent from my iPad using Tapatalk

This too will pass! Sent from my iPhone using Tapatalk

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Decided to try something different today and went with Steven Raichlen’s Buccaneer Chicken accompanied with Sauce Chien. Instead of using hardwood smoking wood, you use sugarcane as smoking wood and cook the chicken on top of split sugar cane pieces. I cooked it on the top grate and got beautiful browning. It turned out fantastic! Sent from my iPad using Tapatalk

I’ve been waiting for the right day to break out of the cold tundra of Rochester, NY to fire up the KK for some great cooking and today was the day. I bought some dino ribs from a local grass fed farm, salted and peppered them with a touch of crushed red pepper, and put them on the grill at 250° at 7:30 am. 10 hours later, including 2 in the stall, they came out perfectly. Happy Valentine’s Day to all ! Sent from my iPad using Tapatalk

Looks great Remi! Sent from my iPhone using Tapatalk

Thx Tyrus. It is my cute grillfriend in any weather! And I agree on the restaurant comment too. I’m working harder now on presentation. Sent from my iPhone using Tapatalk

Cooked up an early NYE dinner today. I followed Myron Mixon’s porterhouse recipe and grilled it on the lowest grate in my KK and paired it with lobster tails that we did in the oven. Mind blown! There’s a reason Myron is a barbecue champion! Sent from my iPad using Tapatalk

I’m not familiar with GGG. As I’ve said previously, I rarely use the RFX ambient probe as it’s been months. I rely on the Tel-Tru that Dennis includes with the unit. I’ve noticed some drop off in temp accuracy with that too, but have started taking it out every 3 months or so, cleaning the carbon off of the probe with SOS pads, and recalibrating it in boiling water. The accuracy of the dome temperature is close enough for everything I cook. I monitor the actual meat with an RFX wireless probe and have had perfect results every time. As Dennis has said on here as well as his videos, once you get the airflow down, you don’t need the gadgets and that makes sense to me. Sent from my iPad using Tapatalk

I love the rfx and use it all the time. Sent from my iPad using Tapatalk

The flan was in the center of the squash and they blended great together. Sent from my iPad using Tapatalk

As Fall is encroaching upon us, I cooked some Italian Sausages I picked up from a local sausage maker yesterday and paired them with acorn squash with parmesan flan on the KK tonight. Perfecto!

Great night for pizza on the KK. I did two pies from Joe Beddia’s Pizza Camp book, roasted mushroom with mushroom cream, and a mortadella, ricotta cream, and roasted pepper pizza. The last one I made for myself with pizza sauce, pepperoni, mushrooms, banana pepper rings, anchovies, and mozzarella. All three were delicious! Sent from my iPad using Tapatalk

I have both and ThermoWorks is much better. Sent from my iPad using Tapatalk