tekobo Posted March 2, 2022 Report Share Posted March 2, 2022 Gosh, some really lovely looking cooks. I remember @Basher had a view about why your chickens were coming out with a colour gradient @Troble. No sign of that on your most recent cook. Did you work out a reason? @David Chang, I love your Indian meal. Laughed at the thought of you getting a 32 up those stairs of yours, hernia by hernia as you said when you hauled the 19 KK up with your mates. It may be that having two 19 KKs will work for you. For my part I like the flexibility of being able to run two grills at different temps for different parts of a meal. 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted March 2, 2022 Report Share Posted March 2, 2022 @tekobo yeah, a 32 for me would need to be in my forever home and setup on the ground floor. i live in a rental and grill on the roof. i would be nevous to live under the weight of a 32.. 1 3 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted March 2, 2022 Report Share Posted March 2, 2022 (edited) Am i the only one outside spinning chickens because of David's rotisserie thread lol Edited March 2, 2022 by C6Bill 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 3, 2022 Report Share Posted March 3, 2022 Well, I didn't spin the chicken thighs, but I did take advantage of the 60F day to grill some for dinner last night (btw - it snowed this morning. Welcome to Springtime in Iowa!) Direct, lower grate, 375F, peach wood. Spice rub was Berbere. Au gratin spuds as the side dish. Not done on the KK - sorry. Plated with an orange juice, butter and garlic jus, with a lovely salad of arugula, spinach, orange segments, feta cheese, sliced almonds and pomegranate seeds, with an orange juice vinaigrette. 11 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted March 3, 2022 Report Share Posted March 3, 2022 Tony that looks deeeelicious!! You sure do eat good. Those pictures are making my mouth water! 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 3, 2022 Report Share Posted March 3, 2022 Thanks, Bruce! Life's too short to eat crappy processed foods and drink cheap beverages! One of life's simplest and greatest pleasures is cooking tasty food. Plus, we get the benefit of sharing it with our close friends and family, which makes it all the more enjoyable! 5 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted March 3, 2022 Report Share Posted March 3, 2022 Yesterdays chicken, it went well with my salad tonight 10 Quote Link to comment Share on other sites More sharing options...
swoff1 Posted March 3, 2022 Report Share Posted March 3, 2022 Wow Looks delicious. 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted March 4, 2022 Report Share Posted March 4, 2022 (edited) Second pizza was actually edible. A strong C+. Still working on it. In the "looks department" it rated an D-. Edited March 4, 2022 by Poochie 5 2 Quote Link to comment Share on other sites More sharing options...
Poochie Posted March 4, 2022 Report Share Posted March 4, 2022 Overnight brisket cook. 14.5 hours worth. I used cherry, oak and hickory for the smoke wood. Very juicy and tasty. 10 5 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted March 4, 2022 Report Share Posted March 4, 2022 That is an outstanding looking brisket !!!! 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted March 5, 2022 Report Share Posted March 5, 2022 I started with a full basket and after 14 and a half hours, this is how much it burned. An interesting tidbit is that I used a Looftlighter to start the coals right in the front center. That's the only spot I lit. As you can see, it burned from center to the left. I had a controller/fan for the cook. Lots of smoke wood didn't get ignited but I allowed for that by covering the top of the lump with smoke wood since I'm never sure which way the fire will burn. The brisket had a great smokey flavor. 3 Quote Link to comment Share on other sites More sharing options...
swoff1 Posted March 5, 2022 Report Share Posted March 5, 2022 7 hours ago, Poochie said: Overnight brisket cook. 14.5 hours worth. I used cherry, oak and hickory for the smoke wood. Very juicy and tasty. ohhhhhhhhhhhhhhhhhhh my that looks like a winner 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 5, 2022 Report Share Posted March 5, 2022 On 3/3/2022 at 1:16 PM, tony b said: Spice rub was Berbere. Some like it hot, that chicken is singing I want to be loved by you. Warm lips 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 5, 2022 Report Share Posted March 5, 2022 On 3/4/2022 at 12:26 PM, Poochie said: Overnight brisket cook. Spoke with a someone that knows something about brisket,.........he agreed, that's one nice looking brisket. Maybe you know him. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 5, 2022 Report Share Posted March 5, 2022 @Poochie - nice brisket! Did you wrap it (pink butcher paper or foil)? Quote Link to comment Share on other sites More sharing options...
Poochie Posted March 5, 2022 Report Share Posted March 5, 2022 I let the KK get to 230, put the brisket in with a drip pan under it, shut the lid, and then opened it and took it out 14.5 hours later. No paper, foil or spritzing. 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted March 6, 2022 Report Share Posted March 6, 2022 a guest of mine asked for grilled chicken ass. i never refuse a challenge.. and grilled picanha for the first time today . it was delicious.. 7 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted March 6, 2022 Report Share Posted March 6, 2022 a guest of mine asked for grilled chicken ass. i never refuse a challenge.. and grilled picanha for the first time today . it was delicious.. Great work David! I think I’ll leave the chicken ass to your guest haha, but I’d definitely be up for the pichana! Lovely knives, what’s the little one? It looks the size of a petty but the shape of a Deba, I love it!Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted March 6, 2022 Report Share Posted March 6, 2022 3 minutes ago, alimac23 said: Great work David! I think I’ll leave the chicken ass to your guest haha, but I’d definitely be up for the pichana! Lovely knives, what’s the little one? It looks the size of a petty but the shape of a Deba, I love it! Sent from my iPhone using Tapatalk @alimac23 the small one is an Katsushige Anryu AS Petty. it's pretty much a paring knife at 80mm.. 1 Quote Link to comment Share on other sites More sharing options...
