tony b

I had a house guest for the past week, so while I've been cooking, I didn't have a lot of time for posting. So today is catch-up day (not to be confused with that sickly sweet condiment!) First dinner was Korean Pork Bulgogi lettuce wraps with pickled apples and sushi rice. Loins were direct, with apple wood chunks. Grill fresh ramps, too. Drinking my Pilsner with it. Next up - Baby Back Ribs. Main grate @ 250F. Indirect with apple wood chunks. Rub was a mix of Dizzy Pigs Crossroads & IPA. Celebrating getting the new gazebo put up. So dinner was on the deck. Ribs and homemade potato salad. Tapped a new batch of Double Dry-hopped IPA. A shot with the gazebo. Surf & Turf night. Prime NY Strips marinated in shio kogi, garlic & black pepper. Cooked sous vide and finished on the lower grate, direct with mesquite chunks. Nice piece of grilling cheese to go with it all. Plated with the tempura shrimp (air fryer), 2x baked potato, mushrooms and sautéed green beans. Last night was Greek pork Souvlaki with saffron rice. Main grate, direct, 350F. It rained much of the afternoon, so we had to eat inside! 😢

Very cool website!!

We keep getting teased here. Sunday it was mid-80s, today it's 58F and windy!

Whole!

A wee baby! 🎂

Yeah, the "hair net" does mess up the crust a bit.

Sorry, no help on the crate size, but I'm curious - why not uncrate it first and just roll it to the backyard patio?

Can't go wrong with the Burnt Ends at Arthur Bryant's!

I'd eat that! It was 83F here yesterday, so I got to eat dinner outside on the deck for the 1st time this year!! Since I had been hanging out at a buddy's brewery in the afternoon with friends, dinner had to be a short prep one. First a shot of my buddy's beer - a very nice watermelon sour (Berliner Weiss). I also brought home some of his excellent blonde ale to go with dinner. A couple of snags (cheddar brat and apple & maple brat - the split one). Direct, main grate 325F, with apple wood chunks. Plated with homemade potato salad, spicy German mustard and that very nice blonde ale.

Cheated and used Trader Joe's pre-marinated Carne Asada for last night's tacos. Skewered, on the main grate, post oak & mesquite chunks, 350F. Plated, with tortillas, green crack sauce/guacamole mash-up, salsa and cheese. (Ended up not using the sour cream.) Cuban black beans and rice on the side.

There's a reason for that - it's KETCHUP!! 😝

The beauty of this Forum is how readily folks share their experiences and recipes and willingness to help others. I'm constantly learning new things about cooking from these amazing folks!! You will, too! Save up those nickels and dimes, you'll have that KK before you know it!

@Troble - killin' me with that "Iowa" corn! I won't see the "real thing" until late July. Great cooks, everyone! Ya'll been busy! Can't compete with last night's cook - wings & fries. Half the wings were done Jerk, other half were Buffalo. Both marinated with Shio Koji mixed with the seasonings. Made a foil pouch for the pimento wood chips, leaves and seeds (aka allspice). Main grate, 325F. Air fryer fries, sprayed with duck fat and dusted with Chippie salt. Green crack sauce on the side. Carrots, celery stix and blue cheese dressing to round it out. Served with my hoppy red ale.

@Poochie - Classic poochie! Glad to see you. Hope you are doing well? I actually know this joke!

You know that we love spending other people's money on this site! 🤑

Depends on the protein. Steaks I typically do for 2 - 3 hours. Chicken for an hour. It's a great tenderizer and flavor boost - liquid umami. But, back off the salt in the rest of the preparation.

Surf & Turf tonight. Prime grade rib-eye cap, marinated in Shio Koji, lots of fresh cracked black pepper and roasted garlic, then rubbed with a mix of Gunpowder and Dizzy Pig Cow Lick. On the lower grate, post oak & mesquite chunks, dome around 350F. For the "surf" part - CostCo tempura shrimp, done in the air fryer with classic cocktail sauce from Wegmann's (wonder where that came from??) and a house Japanese dipping sauce of shoyu, mirin, rice vinegar and wasabi powder. Twice baked potatoes (also in the airfryer) with the secret trick of putting the Peruvian green crack sauce INSIDE the twice baked potato! Sautéed mushrooms for the steak and a nice side salad with homemade blue cheese dressing.

I've always wondered - can you stand a pizza stone on end in the KK and do naan on it?

Looks amazing. What was the prep on it?

I've owned mine for 8 years now and the fun never stops!

@tekobo - PBW is expensive here, too, unless you buy in bulk. Our homebrewing club does a big bulk purchase of grains and stuff once a year through one of the local breweries. We get everything at the same prices as the brewery does. Last year I split a 50# bucket of PBW with 5 other folks. The price point was very nice ($3/lb) The "trick" with PBW is to start out with very hot water to soak the parts in. I typically mix it at 1 TB/gallon of hot water.

Welcome to the Obsession. The KK completes the ODK - you seem to have ALL the toys - wood fired pizza oven, Konro yakitori grill and the griddle. What's the R2D2 looking cooker with the skewers in it? Looks like you're off to a great start with that turkey breast!

Well done folks! Both cooks are making me hungry. Love me some Thai salad. I have 4 pork tenderloins in the freezer (nice sale at the market). Need to break one out soon!

@Braai-Q is correct. Dennis is always looking for improvements in the design, many of which come as suggestions from current owners. the good news is that he often makes some of these upgrades available to us owners of older models. I have replaced the gas door in mine with the threaded rod version to properly seal it up so it doesn't become an unexpected source of air in-leakage. I also upgraded to the dual dial front door. I've added the 2nd gasket. Not to mention adding accessories over the years as they've become available, such as the half grate, double bottom drip pan, cold smoker, and various rotisserie parts. There is no "planned obsolescence" in KK world.