EGGARY

That would work well to make Shwarma or Picana.   Just have to figure out how to get a pan to fit underneath to collect the juice.    I am in.  Please for the 32" as well.

On April 16, 2019 at 7:11 AM, Pequod said:

Here's a pic of the two zone in action. Note the half main on the left. Once I got enough char on, I moved the steak to the half main and closed the lid for about 5 minutes. With a reverse sear, you start on the cool side until you get to the right internal temp, then flash it over the coals to sear. This configuration also works for low and slow. I'll keep the temp down in the 250-300 range and put the meat on the half main. No need to reconfigure anything. 

 

With that set up of the Splitter Basket, does that side get enough air since the the Dial on the side has the various sized Holes ?  I have always done it the the other side.  

Geeze!  After trying to figure out how to write the word correctly.

Does anybody here use Worcestershire Powder ?  Any thoughts ?  I figure it would be good in a Rub.

KJ came out with a Slow Roller.  After watching the video, thoughts of the Slow Roller And is this possible for the KK ?

Have any of you looked into this grill ?

https://images.app.goo.gl/SoJtFz4KsFiBTZMA8

I bet a lot of us KK owners owned a BGE and/or a KJ at one time.  I owned an XL.  The thing with the BGE is I spent as much or more on Accessories than I did on the BGE, along with building a Table.  So do the Math.

I enjoy using the KK Coffee Lump and the Kamado Joe Lump Charcoal.  I buy it at Costco when there is a KJ Road Show.  31lbbag for $21.99.

Gotta love The MEATER !

We aren't going to see you on one of them Hoarder Shows on TV ?  I guess it can be said one cannot have enough cooking utensils and I don't blame you.

I didn't know how to title t his Topic but I think it fits.   Example:  When cooking at chicken at 250 to reach an internal temp in the breast of 157, once the chicken reaches 157 the chicken is taken off and the temperature will go up, 5 -10% .  Now, if a chicken is cooked at a higher temperature and it reaches 250 and taken off, will the chicken cook to a higher temperature because it was cooked at a higher temperature ?   I would think cooked at a lower temperature the temperature of the chicken won't go as high compared to the being cooked at a higher temperature.

Same can be said for any other Protein.

Thanks.

MacKenzie,

You could work for American Test Kitchen.  Your presentations of your cooks are that good.  Thanks for the inspirations.

20 hours ago, MacKenzie said:

Need to practice on this grill so thought I'd try some Persian Beef Koobideh Kebabs.

Halved the recipe and forgot to half the egg so the meat was a little too moist and when that happens the fire gods will reach up and grab whatever they can get. I lost one to the fire.

Plated.

 

There are many names for the Middle Eastern meat.  We usually have Lula, which is Armenian.  It's all good and tasty.

https://www.facebook.com/groups/1454087358252658/permalink/2083122702015784/

https://natashaskitchen.com/cucumber-tomato-avocado-salad/

The Kamado Joe Soapstone intrigued me.  So I ordered 2.

Making 4 Racks for Niece’s Graduation Party tomorrow.  The Smoking part I have down for the most part.  My concern is when to pull.  The Ribs will probably be finished off at B-I-L’s with Sauce.  Along with when to pull the Ribs, how to transport them.  I do not Foil when I cook Ribs but I would wrap in Foil to Transport.  Towels ? 

Many advice would be helpful.

Thank you.

This can be done using Reverse Sear ?

This looks really good.

https://www.cookscountry.com/recipes/8820-grilled-bourbon-steaks?utm_source=Email&utm_medium=Newsletter&utm_term=CCTV&utm_content=Steaks&utm_campaign=180503&j=36839&sfmc_sub=1196327&l=26_HTML&u=15425742&mid=7211371&jb=240&sk=0FC728F4E76840E641756E6D04298456&extcode=LT18E1QAA&sourcekey=CT18051AA&cds_response_key=IET18EAA0&cds_tracking_code=&tag=cctv-registrants-20&atc=cctvreg&Survey_id=&mi_ecmp=

Since last week’s experience with using the Rotisserie on a Boneless Leg of Lamb was a failure, (my fault), I want to get back on the Rotisserie “Horse” and make good on a Chicken.  My concern is the charcoal.  Do use a  whole basket of Charcoal or can I put charcoal in the rear ?  I am using the 32” KK.  Plan on cooking at 225-250.  I have done chicken on the Rotisserie but I treat some cooks as “new” cooks.

Thank you.

Thank 

Using 32” BB.

Making my a Boneless Leg was f Lamb on the Rotisserie.  When using the Rotisserie, is the Lump Charcoal best placed in the back of the KK or just fill the whole basket ?  

Any other suggestions appreciated.

Thank you.

11 hours ago, ckreef said:

Well it looked kewl but it's a flawed design concept. If you watch carefully the side of the chicken where the bottom basket bars are never really flips over to be parallel to the fire. The other side is parallel a good bit of time. It is somewhat cooking the chicken from one side. 

 

 

I saw that too.

https://www.facebook.com/groups/1454087358252658/permalink/1963686073959448/

The 32” is a great Choice!  A few of us have both , speaking for myself,  I got the 23” first as the 32” wasn’t available.  Then I got the 32” last year.  Personally I like having the space to do more.