tony b

Good name!

Well, I finally got around to making another batch of bacon, but this time I used Purple Crack instead of the juniper berries called for by Ruhlman in his brine. All rubbed down and rested for a week. Onto the KK for cold smoking. I initially had some charcoal going in the bottom of the KK to bring it up to 150F, but it eventually went out and I didn't bother relighting it. So, this was truly mostly a cold smoke. I used a combo of small pieces of Fruita wood chips and pellets. Both were a blend of fruit woods. Had a sheet of aluminum foil on the lower grate to be a heat shield. Tried the new trick of several lit small chunks of charcoal into the cold smoker - worked great, never went out, but I did tap the sides a couple of times which seemed to kickstart heavier smoke production when it started to wane. Total smoking time was 4 hours. Rested overnight in the fridge wrapped in plastic. Then sliced up. Can't wait for breakfast in the morning to try it out.

Of course you did!

Too bad about not getting any of Dennis' Coco or Coffee charcoals, as they are some of the best charcoals on the market. I'm eager to follow your journey with your new KKs and your experiments with sous vide/grilling combos. I have 2 sous vide circulators (a 3rd on order), so obviously I'm a big fan of this style of cooking. As you noted, I won't do fried chicken any other way now. So many of us took up SV cooking that Dennis put a special topic on this Forum for us to talk strictly about SV cooks.

Doesn't necessarily have to be Hatch Chiles. Regular old Poblanos work great, too and are more readily available year round. When you take them off the grill, toss them into a paper bag and roll down the top and let them steam for a few minutes. Skins practically fall off at that point.

Excellent, MacKenzie! I've been a slacker and not made homemade pasta in ages. Local supermarket has started carrying some high-end imported pastas - really good stuff.

Bruce, I put them up in FoodSaver bags in the freezer - both raw and roasted. I'm not a big bell pepper fan, especially green ones (give me heartburn), so I sub these for them in recipes. Also a big component in make both "white chili" and green enchilada sauce. Excellent in heuvos rancheros, too. @MacKenzie - it takes one of those big tanks, as these industrial chile roasters are like flame throwers, with 4 to 6 burners blasting away.

So sorry for your family's loss, Dennis. Tragic doesn't begin to describe it.

Nice job on that virgin cook. And, NO, it doesn't stay pristine and white for very long - maybe 2 cooks at best. I was going to say that you're family will think you're crazy only until they've eaten your food - and now they've tried it, I bet they're changing their tune! Now, Dad's crazy like a fox! Looks like you got your ribs right, but in the future, use the "bend test" to check for doneness. Only sure way, as time is not a good indicator. Grab the rack about 1/3 of the way from the end with your tongs, pick it up and give it a slight bounce. If you see it crack, like in this picture, they're done. Also, when the meat pulls back on the bones sticking out of the sides about 1/2" inch or so, is another sign of doneness. Excellent choice of wines for BBQ. Big, spicy, reds like Zins and Syrahs are great with smoked meats.

@Aussie Ora - is that Purple Crack Stromboli? @jarraa - crazy looking kebobs and those plated pix are outrageous. Curious as to how you did the Naan in the KK. Did you slap it on the side walls like in a tandoor?

Hadn't considered the grease splatter before, but good advice from Charles on that tip! I have a 60,000 BTU gas burner in my brew room that I used for my wok cooking, so I've never tried it in the KK. Only other thing about putting the wok in the KK down on the charcoal basket handles is having to lean way into the KK to stir fry things, unless you have really long handled tools!

A double thumbs up to Shuley's comment about the chicken. You will be blown away!!

To Quote Mr. Bill - OOOOHH, NOOOOO! But, knowing about Mr. Franklin's tenacity, he'll be fine and back up to full capacity in no time.

You're fine where you sit right now, but if you want to "play" and see how the KK adjusts to tweaks of the top and bottom vents, go for it. Get a feel for how it "handles" just like driving a new car on a nice curvy road!

While both will work equally well for you, my humble advice is to go 22" TT for your outdoor kitchen. I think in the long run, that will be more aesthetically pleasing to you. You now just have to match tile colors to the kitchen counter-tops and you're all set! Next, we can offer advice on accessories. As a start, based on your comments, the KK pizza stone is a MUST. Max out the boxes of CoCoChar and Coffee Wood on the palette. Consider the rotisserie options and a basket splitter w/2nd charcoal basket. The cold smoker is a "nice to have" option, if you'll think you'll use it enough.

Carne Crosta is a nice steak rub, too.

Anybody that says "all y'all" is OK in my book, Paul. Where were you raised?

Sounds like you're on the right track for accessories. Definitely drop the double drip pan. I've used mine only once or twice in several years. KK pizza stone over steel. If you want to do smash burgers, use a cast iron skillet or griddle. With the 21" being new, not sure what's available for it?? So not much advice there. You might want to consider the 17" round pizza stone for it, as the grate-shaped one for the 23" wont fit it. That's all I could think of. I own several Thermapens. They are the best instant read thermometers that I've found. Fast and very accurate. Another cheap add-on if you get the straight rotisserie rod, Keith at OctoForks sells a nice adjustable basket that slides onto the rod. I use mine more than the original KK rotisserie basket. I still use the KK basket, but for definitive things like roasting chile peppers, whole chickens, pork roasts, etc. The adjustable basket is for smaller items, like ears of corn and chicken pieces, etc. I'm also a gadget guy - I have the DigiQ-II controller, several Maverick remote temperature sensors, and my newest toy - the MEATER (a wireless remote thermometer - a MUST for the rotisserie - IMHO).

Don't listen to her, Paul. You know the Q won't come out nearly as tasty without beer in the Cook! Pictures be damned!

Good advice from the others, nothing to add here. Haven't used my deflector stone in years; I use either the drip pan or some aluminum foil on the lower grate - easy, peasy! One new trick that I used for the first time last night - if you have a MAPP/Propane torch, pre-scorch your wood chunks. You'll get to good smoke faster.

Nice job on that brisket. Big fan here of the Oakridge rubs - Black Ops is standard in my kitchen, as is Santa Maria.

It knows you all too well, MacKenzie!

Hurray for Purple Crack!

Thanks, Ken. Indeed she is!