SteveL Posted Thursday at 11:34 PM Report Share Posted Thursday at 11:34 PM Everything is coming out perfect. The KK is a breeze to use. I absolutely love it! 3 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted yesterday at 02:18 AM Report Share Posted yesterday at 02:18 AM I can't decide which I like the best, they all look good. Your KK is working overtime, don't worry....no tax on overtime. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted yesterday at 10:22 AM Report Share Posted yesterday at 10:22 AM @SteveL, WOW, you have been busy! 👍👍 Quote Link to comment Share on other sites More sharing options...
tony b Posted yesterday at 11:43 PM Report Share Posted yesterday at 11:43 PM Hope everyone in the US has a great Memorial Day weekend, with lots of great cooks! Everyone else, have a great "regular" weekend! I kicked mine off with smash burgers on the cast iron griddle on the sear grate (upper grate upside down on the charcoal basket handles, for those who are new here). Being a Southern boy, I had made a batch of pimento cheese (or 'minner cheese as we say back home!), so onto the final burger it went! 4 Quote Link to comment Share on other sites More sharing options...
tekobo Posted 19 hours ago Report Share Posted 19 hours ago My start to our long weekend here in the UK was a semi-fail. I struggle to get reliable crackling on pork in the KK, just because the KK keeps everything so moist. So...I decided to light the KK and get it to settle around 180C and, in the meantime, I blasted my leg of pork in my home oven at 220C for 30 minutes. It came out with a good crust and here it is, ready to go into the KK. At the end of the cook there was some crackling on the pork but a fair bit had softened up again. The meat was of course as moist and delicious as ever and I had the benefit of the smoke that I had added in the KK but not the reliable crunchy crackling that I get in the home oven. Any tips or tricks that others would recommend? Here is the pork at the end of the cook. The potatoes had only just gone in, which is why they are looking so anaemic. I wonder if I should have turned up the temp on the KK for the last half hour of the pork cook? 3 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted 9 hours ago Report Share Posted 9 hours ago (edited) 10 hours ago, tekobo said: Any tips You see chefs use a blow torch for those sugar desserts for a finish, an idea to start, call it a hand sear or pan sear that baby. Yep, those tatoes ain't your best Tekebo, look at it this way, even "Babe Ruth" had a few off days. 15 hours ago, tony b said: Southern boy Heard a few slang quotes when I worked in the South... as, when I get around to it Boss, get you some sweet tea, and this is the absolute of absolutes. I'll go with the latter for your absolute Burger, looks absolutely delish. No offense tekebo, a burger sometime is like having a full house when playin poker, even though you have 3 Kings your not going to win. Edited 8 hours ago by Tyrus 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted 8 hours ago Report Share Posted 8 hours ago @Tyrus there's always a jug of sweet tea in my fridge! And right now, I'm a fixin to go out and do some yard work. 1 Quote Link to comment Share on other sites More sharing options...
