Cookie

Thanks for this, I just ordered the book and printed the PDF for handy reference.

So I promised my 4 year old we'd use the tent Santa brought to camp on the roof tonight. I ended up not being able to make it to the grocery. That said, I did improvise a zucchini recipe from one of the new books: Steak: USDA prime sirloin; rubbed with kosher salt and fresh cracked pepper; cooked direct on the searing grate at 600 some temp; 2 mins each side. Spuds: Coated with olive oil and kosher salt; baked in KK at 400F for 35 mins. Zucchini: Cooked directly in hot embers on old school 18" weber kettle. Was really surprised there was no char taste at all. Had some fresh rosemary growing on the roof, so chopped some and mixed with olive oil and a little fresh lemon. Drizzled that over the zucchini and steak. Dessert: Roasted marshmallows 23" Kamado, had a lot of buildup so did a high temp 'clean' since I was hanging out on the roof. Sent from my iPhone using Tapatalk

Sensory overload! I don't know where to start... I've got the ANOVA sitting here on the desk staring me in the face with some great ideas from you folks. Last night, I finished opening gifts and received these books which have had me salivating all day. I also receive the Ninja Ultima blender that is calling out for some soup. A kid in the candy shop. P.S. Especially impressed with the two books by Mallmann, think I'm doing something from these tonight...primal old school grilling.

Please post a pic of the frog cook....don't think I've ever seen that on this forum before...

Pretty awesome job

Great second cook. I have to do that for my Mrs every time I do a roast as she likes hers well done (I know I know)...

Santa left this under the tree... Now taking suggestions for first cook?

I haven't seen snow in 6 years...my 2 and 4 year old boys have never seen snow. I'm jealous...enjoy.

Merry Christmas and Happy New Year!

We've all made our mistakes....and will make more....many more. If I had $100 for every pizza I've screwed up, I could buy another KK.

So the pineapple head rub was really good, had just a little heat that made it fun. The Dizzy Dust, their basic BBQ rub, for me, is exactly the same as Big Bob Gibsons rub that I've been making batches of for years as my go-to for pork. So it is really good, just wasn't anything new. Looking forward to moving through the collection.

The basic bbq on two slabs and the pineapple the other one. Spritzing the first two with 50/50 Apple juice and cider vinegar, the other with 50/50 pineapple juice and cider vinegar. They gave me two samples of the entire lineup, so looking forward to experimenting.

Bosco inspired, I said I'd do ribs and wings today and here I sit on the terrace smellin' some apple wood. Wife let me break into a Christmas package from the in-laws early to try out a couple of Dizzy Pig Rubs for the ribs. Pics suck, but an iPhone at night is all I'm willing to do right now. Sent from my iPhone using Tapatalk

The single best piece of setup advice I could give you when using a drip pan: Make sure there is at least 3 inches of space between the liquid and meat, allowing air to circulate on the underside of the roast. I had a few soggy bottom roasts early on as a result of steam and no airflow under the meat. Worth a read, even if not a turkey cook: http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html#pans With a big roast, this may be difficult, but for pork belly, once finished in the KK, I flip it over with fat cap down in hot oil to get the crackling you are after....just a quick fry.

Singapore forecast....100% chance of hot with 110% chance of humid....throw in a tropical storm or two for good measure.

^Funny

Nice. I love that you use your KK almost daily... You and Mac are probably the highest volume KKer's on the planet.

That's it, I have to do ribs and wings tomorrow, thanks for making me drool. Might as well take your lead on the beverages while I'm at it...I've worked my last day of 2015

Lookin' good!

Mac, you nailed it. Serious question - you ever have a guest that wasn't comfortable eating pink pork. We all know that SV at the right temp for the right time takes care of the bugs, but even if I explained the science to my wife, she wouldn't eat it...I just know she wouldn't. And yes, she'd eat pink beef. So much has been drilled into our heads about undercooked pork and chicken.

Dude! You could have cooked three at a time and gloated a bit on your setup! Awesome looking pizzas.

Very cool, I've been wanting to do a setup like this... I use Cook's Illustrated quite a bit for reference. They did a study that said steaks wrapped in cheese cloth and then placed on a wire rack in the fridge for 4 days yielded as good a result as stuff they aged longer. I can't remember where, but I recently read another article that debunked that theory and suggested a setup exactly as you have here...they went as far as 60 days, but admitted that only a few of the tasters liked it, comparing it to fine blue cheese. Most people in that study preferred 45 days. I have to say, my biggest concern in Singapore is wastage. That hunk of meat you paid $94 for would be well over $200 here....would break my heart to trim off too much. If I think of it later I'll try to find that article or blog or whatever it was I read... Please do post finished pics and let me know how much you actually had to trim off...pics of that process would be much appreciated.

Funny

You are killing me with the Cabo references!!! It used to be a 4 hour flight, now it's 34 hours away!

I also loved riding ATVs along the Pacific side. Great trails and very scenic. Just be careful, it is the #1 cause of injury in Cabo. If you fish, you can take your catch to a lot of different restaurants and they will clean it and prepare it multiple ways for you. They give you all of your sides, etc. for one price, usually $25-$30 per head. Our favorite place to do that is Ponchos. My favorite restaurant is Mi Casa. The lobster burrito at Cabo Wabo is out of this world. Head to 'The Office' for beach drinks. If you are out late night partying, this place is open 24 hours and is great post party food, and cheap! http://www.tripadvisor.com/Restaurant_Review-g152515-d3599784-Reviews-Taqueria_EL_Paisa-Cabo_San_Lucas_Los_Cabos_Baja_California.html Errrr, I'm starting to regret this Koh Samui decision!!!!