tlinder

I can give you the recipe for everything except the morel beef terrine. Just tell me what you want.

It's really nice to have the KK so close to the table. You can serve yourself with stuff without getting up from the chair. When it's getting dark the KK gives also a very nice light with open dome. I'm not too much into brussel sprouts but I sure have to try the aspargus. I did sweet corn the last time and this was also lovely. Here a picture of our cookies from last Christmas. 25 different kinds of cookies, about 40 lb of butter used for it: She does delicious Spitzbuben (see right lower corner of the picture) and also Sables are a must. With Linzertorte she is not that much of an expert. Another one of our signature specialities are patees and terrines. That's a morel beef terrine (secret recipe from my father) and a pork filet patee we did for Christmas:

I wanted to experiment a bit, if there is a big difference between this 3 pieces when you do them for 4 hours: -beef hip steak -beef roast -beef brisket I was actually surprised that the differences are not that huge although the hip steak costed twice as much. Cool, post the results. Sorry about your dad...alcohol respects no one! Carry on his great tradition as I know he would want. Yes I will! The results are the following: I used the same marinade with all 3 pieces. The roast and the brisket were in the marinade for the whole night and the steak only for 1 hour. The steak and the roast are a little bit softer to cut but less juicy than the brisket.

I wanted to experiment a bit, if there is a big difference between this 3 pieces when you do them for 4 hours: -beef hip steak -beef roast -beef brisket I was actually surprised that the differences are not that huge although the hip steak costed twice as much.

He would sure have loved it. He had a huge Oklahoma Joe grill and really loved to smoke almost everything. It's really a shame he died 6 years ago. The alcohol, damn

On the 2nd September we actually have around 40 people over. I'm still undecided what to cook but it's definetly going to be some big pieces of meat in the KK. I will sure take again some nice photo shoots. Here are some pics from the food this weekend and of my family while eating it. It's only about 4 pounds of meat on the grill. Not that spectacular, I know! The potatoes were superdelicious.

Thank you! I try my best and as mentioned before I actually have to keep up the traditions of my family. My father was a real BBQ-guru in Switzerland and Germany.

I got the meat also directly from an organic farmer. Really tasty stuff. I don't think the pig would fit into the KK. The KK is 22" but the barrel below the pig on the picture is about 40". I would have to get a smaller big, but this are less fat and tend to get very dry.

Re: It on the cooker Quite impressive peace of meat. Our animals don't get that huge

Last weekend we did a whole little pig and a little lamb on the grill. Really a shame, that such stuff does not fit into the KK The pig was 13 kg and had 4 hours. The lamb was 8kg and only needed 2 hours. It was really delicious and plenty of food for 40 guests! Here some pictures:

Re: Cover it! Thank you for this info. The only problem is, that it is always damn expensive to get such stuff shipped to Europe. Does anyone know if the biggest Weber-Grill cover would fit the KK Classic??? Thank you Tobias

Re: pizza stone/ heat deflector

What tipps do you have for a happy life with my KK in this harsh weather conditions we have in Switzerland. We have really lots of rain and in winter sometimes for several weeks temperatures of 15 to 0 degrees fahrenheit. I would really like to use the grill also regularly in winter. Are there special precautions to take if it is so cold? What products do you use for grout sealing?

I did not put it on the scale but I filled the lumpsaver up to the rim with coal.

I just destroyed the upper layer of the heat deflector by cleaning the surface with a chrome cleaning pad. I did not realize, that this upper layer is so soft and now the porous lower material sticks out and this is probably too sticky to put a pizza on. How do you protect your heat deflector from the dripping fat coming from the meat above?

I did the following yesterday: Filled the lumpsaver completly with coal Heated up the grill to 350 Grad Fahrenheit Kept the temperature on 350 for 3 hours with the head deflector on Closed all holes to extinguish the fire The next morning there was only a very small amount of coal left: I had the idea that the KK can run for more than 24 hours withour refilling the lumpsaver but the coal you can see on the picture would be sure now enough for another 21 hours. Is perhaps my KK now properly sealed when the upper and the lower hole is closed or where could the problem be?

As said it was only a leftover from the whole pig we did. It's actually surprising how much meat you find on such a a head. Normally I would of course prefer a butt. A girl friend of mine is allready completly in love with it and wants to buy one as a birthday suprise for the husband. That's real love! And here a photo of our building where you can see the placement of the KK on the balcony. Was quiet a risky thing to get it up the old narrow and wooden staircase with only 3 persons lifting it. It's really nice to have it up there. Because everybody who walks by can see it and be super jealous.

I also think that it look great. The neighbors can actually see the grill from their garden. Jealousy must kick in soon. Till now I had no reaction from them, but who knows, perhaps they will also order one soon, when they see me using it every day.

My KK has arrived in Switzerland last Friday. It's such a beauty with the terra blue tiles. It was not too much fun to get this thing up the stairs through a narrow wooden staircase, but after the first dinner all the pain is forgotten. Here some photos: I'm really surprised how it easy it is to use this thing. My first dishes (Beercan chicken, duck, beef, fish and a pigs head) were really superdelicious!

Re: ????PICS??? I allready have quiet an amount of photos of the grill and sourroundings, but I lost my USB-Cable for the camera and have to get a new one first. This evening I will do a beercan chicken with sweet corn and potatoes as sides. It's sure going to be lovely!

Re: Sorry about the surprise slap. Yikes... My guess is that the harbor charges there must be per BOL as opposed to charged by value of item. And of course duty varies dramatically to and from country to country. I'd love to know what the actual breakdown breakdown was. I import lots of items here and sometimes really get burned.. Sorry about the surprise slap.. If you pro rate it over years it comes down to pennies a day.. Once again, I'm sorry about the unexpected charges.. Here is the breakdown in Swiss Francs: harbor charges 119,00 importing duty charges 90,00 importing customs charges 10,00 cash on delivery charges 35,00 VAT: 70,00 Goverment Importing charges: 57,00

Re: food costs Thank you! Now the grill is on the balcony and it looks lovely. I'm going to use it the first time this evening and I will sure forget about this extra costs after the first chunk of meat. I think this extra costs are not really goverment related. The company that transports the stuff from the harbour in the Netherlands to Switzerland just rips off their clients completly because there is not really a choice. Nobody asked me, which company should do this stuff. It just happened.

But you guys have socialized health care, low or no cost universities, more vacation... We don't have socialized health care. Every Swiss citicen has to have a health insurance and this you can only get from private companies. I pay at the moment aprox. $ 400.- per month for wife, son and me. If you earn below poverty level you get extra payment from the government to finance the health insurance. Swiss universities are cheap because our goverment spends the money rather on education instead on tanks, bombs and war. That's because we don't really have mineral resources, so well educated people is our most important resource for our economy. About the holidays: normally you have 4 weeks in Switzerland. I guess that is very average for Europe. I don't know how it is in the States. The Skiing that Curly mentioned is of course true One more thing: 1kg of good quality beef is $ 50.- or more in Switzerland. Do you really think that life is so way better here?

I often ordered small things (T-Shirts, DVDs) and once I ordered a recumbent bike in Poland, but this one was also only 8kg. With all this things I always had only to pay VAT and Importing charges. All the other taxes are new to me. I did not anticipate this charges and am really annoyed, but I guess after the first chunk of meat I do on this grill I will forget very fast about this