SteveL Posted May 22 Report Share Posted May 22 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 May 23 Report Share Posted May 23 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 May 23 Report Share Posted May 23 @SteveL, WOW, you have been busy! 👍👍 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 23 Report Share Posted May 23 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! 5 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 24 Report Share Posted May 24 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 May 24 Report Share Posted May 24 (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 May 24 by Tyrus 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 24 Report Share Posted May 24 @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 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 25 Report Share Posted May 25 Last night was pork short ribs and corn on the cob. Don't know where the corn came from, definitely not local (not til late July). It was sweet, but a bit tough (age?). Pork was cooked indirect at 250F for 3 1/2 hours with smoker pot of hickory and apple wood chunks. I was busy in the yard, so I used the Guru to manage the cook. Plated with salad and hush puppies (air fryer). 5 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted Monday at 10:10 AM Report Share Posted Monday at 10:10 AM I really need to get out and cook something !!!! We have had so much rain it is hard to schedule anything outside. But today looks promising !!! 3 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted Tuesday at 11:16 PM Report Share Posted Tuesday at 11:16 PM But today was a good day 😁 A nice little 3 pound tomahawk from Snake River. I was in the mood for rare tonight 😉 3 Quote Link to comment Share on other sites More sharing options...
Troble Posted Wednesday at 02:55 AM Report Share Posted Wednesday at 02:55 AM Memorial Day brisket(s) 8 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted Wednesday at 12:02 PM Report Share Posted Wednesday at 12:02 PM Savage steak there C6Bill and an awesome bark Troble. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted Wednesday at 10:34 PM Report Share Posted Wednesday at 10:34 PM It was a gorgeous day here so I took advantage of it to fire up the KK and do some chicken drum sticks. 4 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted yesterday at 10:32 AM Report Share Posted yesterday at 10:32 AM Ohhhh, now i want chicken 😋 2 Quote Link to comment Share on other sites More sharing options...
NapDogg Posted 18 hours ago Report Share Posted 18 hours ago Here's a smoked/rotisserie chicken over a pan of beans. We gave it a cajun style dry rub and basted it with a cajun-bacon compound butter towards the end of the cook. Also made a tangy jalapeño slaw and cornbread. Everything came out great but the beans (pinto & black) with the drippings, bacon, poblanos, coffee, etc. sort of stole the show. I used the heat deflector as a shelf for the pan to keep it off the direct heat. 4 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted 5 hours ago Report Share Posted 5 hours ago All of it looks great !!! I've never seen a chicken done like that but the results look fantastic Quote Link to comment Share on other sites More sharing options...
Tyrus Posted 3 hours ago Report Share Posted 3 hours ago (edited) Spicy imteresting meal. That looks like the stainless dish wrapped in foil the beans are sitting on resting on the basket handles although I believe you used the heat deflector. I drilled a series of holes in mine (SS dish) for another approach allowing for greater airflow and heat transfer. Just an idea that opens other avenues while still being able as you did to wrap it in foil keeping it clean. Beautiful colors make it an appetizing dish Edited 3 hours ago by Tyrus Quote Link to comment Share on other sites More sharing options...
tony b Posted 51 minutes ago Report Share Posted 51 minutes ago @NapDogg - nicely done. One observation. You have MEATER probes inserted into the chicken perpendicular to the rotation. I've had experiences where the juices/fat (especially with your butter basting) run down the probes and burn, which actually coats the probe and throws off the readings. I now try to put the probes in parallel to the rotation to avoid that situation. YMMV Quote Link to comment Share on other sites More sharing options...
