tony b

Nice backstory!

If anyone is curious and doesn't want to search the other thread, here's the one that I got. I liked it better because it has the elevated bottom, which I thought would make carving easier. https://smile.amazon.com/gp/product/B0882VPRPS Here it is in action with some chicken shawarma.

Ya'll too funny! 🤣

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?