tony b

A nice sunny day here yesterday (unlike the cloudy day today), so back to the grill. Another one of those bigass country style pork ribs - Cuban mojo marinade this time, rubbed with Sucklebusters BAMM Indirect, 275F with hickory and cherry wood chunks (leftovers from the smoker pot that didn't burn up). Plated with drunken black bean (awesome!) and yellow rice. Not authentic, but a big dollop of guacamole on the side. While I was having my mojito on the deck during this cook, an owl began to hoot very loudly from my neighbor's evergreen in his backyard. I couldn't see it for the foliage. After a couple of choruses, it got a reply from another owl down at the bottom of the hill. Next thing I know, the owl from down below had flown up into a tree in my backyard and the ensuing conversation got a bit more intense. Territorial squabbling I suppose. I ran and grabbed my camera and managed to get a picture of the owl in my yard before the squabble ended and they flew off in there separate ways. Friends that I showed this picture to have said that it's a Barred Owl. I guess they are fairly common around here. I hear them a lot, but rarely get to actually see one.

The only time that I've overshot the target with my Guru is on a very windy day. Too much vacuum drag through the fan damper. Learned my lesson and always keep the fan damper at least halfway closed. Also keep the top damper almost closed, barely off the seat. Let the fan and controller do the heavy lifting.

You're forgiven for mistaking me for Jon!

Pics of the waxed grill, pics of the virgin cook, pics, pics, and more pics!!!

Well, the rains finally came and the cooking out streak ended. 😪 But, all was not lost, Indian spiced fried shrimp, with homemade pesto & cream sauce on angel hair! While not grilled, it didn't suck!

Indeed. Sliced up and fried like bacon, with sous vide eggs on thick toast. btw - was watching Cooks Country last night and used their SV technique on the eggs = 167F for 12 mins, then 1 min in an ice water bath.

Dennis will let us know here on the Forum when it's at the warehouse and ready to order.

You had me up to the sauce. I don't think that I've ever sauced a butt on the grill. Tossed it in NC vinegar sauce once I've pulled it - yeah, only way for this Southern boy to roll!

HURRAY! The rain held off and I was able to get my country style pork rib cook in tonight - keeping that string alive! Indirect, 250F, smoker pot of hickory and apple wood chunks. Plated with overly roasted potatoes (not very good, as the herbs were burnt), but the hushpuppies were tasty! The rib was great, very juicy and a bit of a smoke ring. Honestly, this thing was almost a pound and I couldn't finish it. A nice chunk leftover for another meal!

Not used that one before, as I have a lot of boxes of cocochar that I've hoarded away. Plus, a big stash of coffee wood charcoal, too!

Thanks everyone. Being in lockdown just means more opportunity to cook, so you might as well make the most of it. Unfortunately my streak is probably going to end, as we're supposed to get rain late this afternoon into early evening and again tomorrow, so I'll be cooking indoors most likely. Bummed because I had picked up some nice country style pork ribs that I was looking forward to doing for dinner tonight. Guess they'll have to wait until the rains stop. 😪

As the song goes, "Keep on rockin' in the free world!" The morning showers gave way to afternoon sun, so Game On for grilling dinner! Moroccan chicken with couscous. Chicken breasts rubbed with green Harissa and za'atar, direct, over cherry wood, 325F. Plated with couscous with green onions, parsley, roasted garlic and toasted pine nuts. Tahini sauce. Side spinach salad.

Welcome to the Obsession! You're going to be amazed by not only the look of and the build quality of this piece of art, but you're about to up your game on the food that comes off of it! To your questions: 1) Beside cocochar and coffee wood charcoal from Dennis, I typically use Fogo or Rockwood, as both are locally available. The Kamado Joe Block box charcoal is pretty good too and someone just posted they are having a sale. As noted - do NOT buy Cowboy under any circumstances - horrible, scrap wood that burns up quickly. It's a cheap charcoal in all respects! If you're not familiar with it, there's a good website/database of charcoal reviews called "The Naked Whiz." http://www.nakedwhiz.com/lump.htm 2) I've had a BBQ Guru going back to my older kamado. I like the security blanket aspect of it on the longer cooks (over 4 hours). Is it an essential - no, but a very good "nice to have." 3) If you're thinking about other gadgets, consider a MEATER+ wireless thermometer for your rotisserie cooks. https://meater.com/ If not too late, you should add as many boxes of cocochar and coffee wood to your pallet as will fit. This will be the cheapest price you'll ever pay for it because the shipping is already a sunk cost.

Good news indeed. Those are a bit difficult to source, as is the Javanese long peppers.

Last night's dinner was chicken adobo with fried rice. Chicken thighs with Badia Adobo seasoning, direct, apple wood chunk. Initially @ 325F, then flipped to skin side down and cranked up to 400F to get nice crispy skin. I think I nailed it! Plated with the fried rice, which I did in my paella pan and got a bit of nice crust. The sauce is coconut cream, tamari, sugar, rice vinegar, chicken stock and a LOT of garlic. I liked it!

@Braai-Q - where you been, bro? We haven't heard from you in a bit. Plus, digging the pooch in the KK avatar. He's a sweetie!

A beautiful day yesterday (looks like today is going to be as well - hurray!), so off to the grill. Straight up pasta puttanesca with grilled Italian sausages - main grate, direct, 325F, no wood chunks. No pic, but I ate one of the leftover snags for lunch today as a classic grinder - sautéed peppers and onions with provolone and grainy mustard.

Long time charcoal guy here (never owned a gas grill in my life and never will!) Closest that I've come to a pellet grill is I have a couple of friends who have them and they do turn out some nice food and are generally easy to use. However, you're going to quickly find, as others have said, that you're about to up your game with the KK. Just takes a few cooks to get the hang of setting the vents for different temperatures, as it is very repeatable. First rule of KK cooking - Don't chase the temperatures! For almost all cooks +/- 50F of cooking temperature from your "target" isn't going to make any noticeable difference in the final product. So, don't fret if you're off a bit and continually try and tweak the top vent to hit it exactly. As we homebrewers say, "Relax, have a homebrew." (which translates as - don't overthink this and make it complicated - it's not! Second rule of KK cooking - Go buy a bigger belt size! LOL!

Winds finally died down early evening and the sun came out last night - so grillin' time! I used the FoodSaver to force marinate some pork souvlaki for dinner. On the lower grate, direct over the basket splitter, a small chunk of peach tossed in, as it was going to be a short cook (about 20 minutes). Plated with some mint basmati, tzatziki, and a nice Greek salad. My last bottle of Bonny Doon rose. Randall Graham has sold the winery, so I don't know if I'm going to be able to get more? This was seriously good. Brought back memories of my trip to Crete a couple of years ago.

@alimac23 - Like your Grainfather setup - sweet!! What were you brewing? I just kegged a Red IPA, about to keg an Irish Extra Stout this week, and I have a wheat wine aging for late summer/early fall. Should get me through the lockdown til May?

Hit it with the MAPP torch until a few coals start to glow nicely, then hit it with the air blower to get it going strong. Then open the vents up wide and just let it go for a bit, until I see the temperature on the thermometer start to rise. Then add my grates (if doing an indirect, then foil on the lower one) and the cast iron smoker pot (not in that order - ha, ha!) Once temps are within a 100F of target, then I set my vents to where I want them and put on my meat when I start to see the smoker pot kick in.

I've used it as my heat deflector on occasion where I expect a lot of fat/drippings, like on a butt; otherwise, I use aluminum foil on ribs, etc. Will be interested in hearing how it works out for you. Good way to repurpose something to be useful.