tony b

@Troble - glad to hear that your folks are on the mend. Nice that you cooked them a favorite meal to celebrate with. Not too shabby a spread for you and the Mrs. either! Happy New Year Everyone!!

One last time, shout out my mantra for this year, as loud as you can! - F@ck 2020!!

Totally down with the snags and Pliny. My NYE dinner was a Prime grade NY Strip, rubbed with Gunpowder and Dizzy Pig Raising the Steaks. Direct, lower grate, 325F with mesquite and post oak. Came out a perfect medium. Plated with melting potatoes, shrooms, a bit of chimichurri, with a Greek salad and baguette. An absolutely stunning Inglenook Cab (2014). Happy New Year, Everyone! Let's just keep on cooking great food in 2021!

Very nice! Looks like you've hit the ground running!

Swordfish stands up well to Mojo marinade, too. Very similar - citrus juice (lemon or blood orange), garlic, oregano, S&P.

Last night's dinner - Mojo marinated pork tenderloin, rubbed with lemon zest/juice, garlic and smoked paprika. Lower grate, direct, 325F with apple wood chunks. (Not sure where the white streak of light came from? Aliens trying to steal my dinner?? LOL!) Plated with roasted potatoes, mixed peppers and red onion. Chimichurri sauce on the side. Nice Carménère to go with it.

Welcome. The clock is ticking!

Great minds, @Troble I bought a cheap inflatable kiddie pool to soak my grates in PBW. I wanted something that didn't have a big footprint; hence, inflatable. AmazonSmile: Intex Crystal Blue Inflatable Pool, 45 x 10": Toys & Games Was supposed to be a summertime project, but it just never happened.

I'm surprised that you got those results with only 30 minutes of heating the pizza stone. Did you check the surface temperature with an IR thermometer?

Where can you buy or how do you make the doohickey that you slap the bread against the wall with?

Almost forgot to wish folks a Happy Boxing Day!

While folks here have done Naan in their KK, I don't know of anyone who's plastered it against the walls. The pizza stone is a better bet for not loosing a chunk of bread to the fire.

That should do it.

The ideal color, if I do say so myself!

Nope, haven't seen that one before?

Prime Rib in the rotisserie basket. 325F with smoker pot of post oak, coffee wood and mesquite. Meat was rubbed with the classic English Prime Rib seasoning with a splash of Worcestershire sauce for binder. Resting. Got out the china for this one. Hey, it's Christmas! Plated with sous vide mashed spuds (w/lots of butter, half-n-half, sour cream and both purple and black crack!) and sous vide broccoli. Horseradish sauce and au jus for the meat. Dinner rolls. Oh yeah, a 30 year old Cab from Heitz Cellars ('89 vintage). Hey, it's Christmas, ya'll! Nailed the medium-rare (thank you MEATER+)!

Lovely bird!

Sorry, didn't know we were doing breakfast pics. Mine was a simple scrambled eggs with boursin cheese and "black crack." Side of breakfast sausage and toast w/jam. Will post pics of dinner later though.

Merry Christmas and Happy New Year!

Nice cook. See, we told you how awesome the food comes out on a KK! Do you smell any solvent? That's the key to the burn in. As Robert said, it takes quite a while for the exterior of the KK to heat up to the burn in temperature (several hours), once you get the dome temperature at the target. You definitely want to go as long as you can to make sure that you've completed it.

Happy Holidays, to all my KK "family!" Best wishes for the New Year and keep safe!!

Where's the umbrella drinks? 🍹