remi Posted March 9 Report Posted March 9 Friends round for lunch today. So I knocked out my favourite type of steak- Bistecca Fiorentina. Two dry aged giants, 1kg each. Served with no kneed bread, and various salads. Hamburgers sausages and chicken satay for the kids. Everyone happy. 5
jonj Posted March 9 Report Posted March 9 Simple dinner last night: pork tenderloin with jerk spice, roasted carrots with brown sugar & honey glaze, mashed potatoes, and a 2012 DuMOL pinot noir. 5
Pequod Posted March 9 Report Posted March 9 First tri-tip of the season. Also the first run of my fancy new Thermoworks RFX. Always knew Thermoworks would produce a Meater™️ alternative, and when they did it would blow everything else away. RFX can be used during sear, frying, etc. Keeping the probe in during sear is sweeeeet. Smoke indirect over low (225) heat until 110 internal, then sear to about 120. Perfect medium rare. Oh and…the tri-tip was awesome too. 3 1
Pequod Posted March 10 Report Posted March 10 12 hours ago, jonj said: Very happy with the RFX. Meaters on the shelf. Do you use the Billows with it? If so, how do you attach to the KK? Which adapter?
jonj Posted March 11 Report Posted March 11 Yes, I have used it with the Billows, although Billows requires either using the 12V. power adapter or the ThermoWorks battery bank (I use this). The control cable from Billows plugs into the RFX Gateway and the power side plugs into one of the aforementioned power sources. To attach the Billows to the KK, use the ThermoWorks Universal Mounting Kit which fits exactly into the KK Guru port. https://www.thermoworks.com/billows-mounting-kit/ 1
tony b Posted March 11 Report Posted March 11 Woo, Hoo! We hit 74F yesterday (this is after 4" of snow last Friday!), so off to the grill we go! Tonight it's Pork Wings. Done @ 250F (w/Guru - I went out to the brewery for a cold one to celebrate while the wings smoked), indirect, hickory & apple chunks in the smoker pot, smoked for 4 hours. Plated with yellow rice (Sazon Tropical) and sauteed green beans. 4
C6Bill Posted March 11 Report Posted March 11 On 3/9/2025 at 11:00 AM, jonj said: 🫣 Kind of cruel making the piggy watch you eat that 🫣 2
C6Bill Posted March 11 Report Posted March 11 1 hour ago, tony b said: Woo, Hoo! We hit 74F yesterday (this is after 4" of snow last Friday!), so off to the grill we go! Tonight it's Pork Wings. Please don't tell me you slaughter the flying pigs !!!! 🥴 1 1
jonj Posted March 12 Report Posted March 12 18 hours ago, C6Bill said: Kind of cruel making the piggy watch you eat that 🫣 That piggy has been with me for at least 71 years. I have an old photo of me in a diaper on a kitchen counter, having apparently climbed up there to get the piggy. 1 3
tony b Posted March 12 Report Posted March 12 22 hours ago, C6Bill said: Please don't tell me you slaughter the flying pigs !!!! 🥴 Nope! Ziffel is alive & well on top of my PC! 2
C6Bill Posted March 12 Report Posted March 12 (edited) 3 hours ago, tony b said: Nope! Ziffel is alive & well on top of my PC! His cousin Arnold enjoys being out in my yard !!!! Edited March 12 by C6Bill 1 1
MacKenzie Posted March 14 Report Posted March 14 (edited) It's sunny and about 7C so what better time than to start up the KK. Chicken thighs will be the first cook of the season. Just had this to get me in the mood- Chicken cook coming... Here come the thighs. This was my first time using the 2nd generation of the Combustion Predictive Thermometer. It's slick, it connects to my Wi-Fi so I can see the readings on my phone. I believe it is a little thinner than the RFX and it worked like a charm.:) Edited March 14 by MacKenzie 5
tekobo Posted March 19 Report Posted March 19 (edited) I see what you guys are doing here. Return of the @Pequod has triggered some competitive KK Shopping Channel activity. RFX, Combustion Predictive Thermometer. Get thee away from me, I will continue to guess and hope for the best until.... P.S. Pigs with wings seem like a cheaper option! Edited March 19 by tekobo 4 1
remi Posted March 29 Report Posted March 29 Had some good friends over last night and they requested brisket. Picked up a monster 8kg (17.5lb) brisket with a 4+ marble score. Given the size I decided on an overnight cooking session at traditional low and slow temp (225F). Only the second time I’ve done that, as I usually do a 285-300F 8-9hr cook during the day. Estimated it would take 12-14hrs, allowing for a long rest. Put it on at 11:30pm, it was ready for wrapping at 9:30am, and came off at 2:30pm, so 15hrs all up. 4 hr rest in the esky (cooler). Couple of racks of ribs as well, served with salad, coleslaw, roast potatoes, horseradish cream, smoked salsa and espresso BBQ sauce. My god- it was far and away the most amazing brisket I’ve ever experienced, even the flat was so fall apart moist and tender that it almost defied belief. Don’t know if it was the low and slow, the quality of the brisket or the long rest- but I’m only ever doing brisket this way from now on. Very happy guests! 7
alimac23 Posted March 30 Report Posted March 30 Awesome Remi, that looks like a delicious meal!I love it when brisket turns out well, such a satisfying feeling, congrats!Sent from my iPhone using Tapatalk 1
Troble Posted March 30 Report Posted March 30 Just stopped by to get some inspiration. Been too busy with the new job to cook like I used to. Hoping to get back. Good to see everyone doing well 1
