tony b

Moroccan chicken on the menu last night - used both the green and red harissa pastes. And, HURRAY!!!, the local corn stand is up and running! Plated with orzo with scallion butter sauce and a pan sauce of blistered cherry tomatoes, garlic, and parsley. Arugula salad and crusty bread to round it out. (Notice Kipper being sneaky and hiding under the table waiting for dropsies!)

Aussie, the rib master! Basher, I'd sous vide those steaks, given how thin you cut them, and then a quick sear on the lower grate - UNLESS, you like your steaks more done than medium. It will be a challenge to sear them while holding the interior to under 135F. You can always freeze them and toss them on the grate frozen. That will help keep the interior temps down.

Last night's dinner was grilled salmon, with Everything Bagel seasoning. Trick was to rub the fish with Duke's Mayonnaise first! Helps keep the fish moist. Direct, main grate, 325F. Foil packet with alder wood chips and pellets. Plated with red potatoes roasted in duck fat in the airfryer, with sautéed green beans with a nice shallot vinaigrette. I got 3 shishito peppers off my plants and grilled those up for a tasty appetizer. The 2nd piece of salmon got shredded and mixed into some nice scrambled eggs with Boursin cheese for breakfast. Sorry, too early in the day for foodie pics.

Well, HELLO! But, this one is tame by comparison to your usual mash-ups!

Here's your "Plan B." https://smile.amazon.com/Jcs-Boston-Dry-Jerk-Seasoning/dp/B00IM1AW7U Found the Carib in the wet paste style. https://smile.amazon.com/Carib-Jamaican-BOSTON-Style-Seasoning/dp/B06XH8LLL7

Nothing wrong with those pics, Wingman!

I originally got my pimento sticks and leaves on Amazon, but they've been out for a long time now. Just discovered another source on ETSY. Prompt shipping (within 24 hours of placing my order), but it will take about 3 weeks to get here from Jamaica (Agriculture Dept usually does a quarantine upon entering the country before releasing the shipment.) https://www.etsy.com/listing/786121903/pimento-wood-chunks-organic-a-grade?ref=yr_purchases https://www.etsy.com/listing/764001504/100-jamaican-pimento-leaves-wildcrafted?ref=yr_purchases Will have to check out the Carib Dry Jerk rub. Thanks for the tip!

Perfect fit!

Ras-tah chicken night! Marinated the drummies in a jerk marinade made by a local Jamaican chef for 3 days (per his instructions). On the main grate @ 275F with a foil pouch of pimento wood, leaves and seeds (aka Allspice berries) on the coals. The smoke aroma was definitely present and adds a nice touch. Plated with the corn (local!!) and some coconut rice. Nice side salad and crusty bread, too. Ate inside as it was oppressively hot/humid yesterday (heat index of 103F!!) Note the toothpicks - I did a side-by-side tasting. All 3 had been marinated in the jerk seasonings, the one on the right got rubbed with Boston Bay Jerk and the one on the left got Oakridge Jah Love. The one in the middle was the "control" in this experiment and had no extra rub. All 3 were tasty, but the Jah Love had the extra kick that I was looking for - irie mon!

Definitely a Dennis question!

+2

I'd eat that, too!! Did some Thai red curry chicken last night. Marinated boneless chicken breasts with Tabasco Garlic Marinade & Penzey's Bangkok spice rub. Direct, main grate, cherry wood chunks. Chopped up the chicken and finished it off in a classic red curry - coconut, peanut butter, red curry paste and basil. Topped with crushed peanuts, more basil and some scallions. Served on coconut rice.

Dennis posted that he was having trouble getting the normal Tel-Tru thermometers, so was having to make substitutions. He said that owners would get a Tel-Tru when he finally gets more. So, contact him directly and make a request for the upgrade.

I'd eat all of that!

Was inspired to do a Moroccan dinner tonight. Za'atar pork chops (yeah, I know!) with roasted harissa seasoned mixed veggies (carrots, potatoes and onions). Direct, main grate, grape vines. Plated with crusty bread and a simple rose wine.

Welcome! You will love your KK and will not miss the other 2 grills for a second! Have you heard from Ceramic Chef lately?? We haven't seen him over here on the Forum for a loooong time! Hope he's doing well.

Welcome to the Obsession! Excellent decision! You won't regret it. A good first cook is usually either a pork butt or a whole chicken (spatchcocked). Almost impossible to mess up while you are learning temperature control with the KK. Both cooks are well under the temperature limit for the burn-in, so no worries there. Noticed that you live on a golf course. So, don't be surprised if a stray ball lands near your fence when cooking, as you will likely attract attention with the KK!

Sorry, no help on reusable sous vide bags. I generally use just regular zip-top bags for sous vide and toss them when done. I wouldn't trust them to hold up for a 2nd use. I do use these for my bulk spice purchases and they seem to hold up pretty well. https://www.foodsaver.com/food-storage-bags-and-containers/specialty-vacuum-seal-bags-and-rolls/vacuum-zipper-bags/foodsaver-vacuum-zipper-quart-bags-18-count/FSFRBZ0216-NP.html#start=2

Where else would you have found one? (Ha, ha - just showing our age!)

Winner, Winner! 2 thighs injected with Seasoning Stix and rubbed with Lanes Sweet Heat. More corn! Finally killed off the basmati rice. Nice side salad with bleu cheese. Crusty Bread. Lovely Dry Riesling. Direct, main grate, apple wood chunks.

Sounds great to me!

I'm shocked that anyone remembers the Commodore 64? 😵

BINGO!!!!

When I had my deck built, I specifically had them do a 4' x 4' section of the decking in the corner with Ironwood for the grill to sit on. Also had them shorten the span on the joists for the extra weight. While you can scorch Ironwood, it won't burn if a stray coal lands on it. (Main reason that I stopped using the chimney and went to the MAPP torch to light the grill after I did drop a hot coal on it. Sanded the spot out and you can't tell it ever happened.)