Dennis Posted April 10 Report Share Posted April 10 55 minutes ago, tekobo said: Different strokes for different folks. I am not sure that it will make much practical difference to the outcome with the meat compared to foil but I suspect that it takes more fuel to get the KK heat soaked if you are also having to get the deflectors up to temp. In 1 hour my normal heat soak time, all components are up to temp (according to my IF gun). It works the same on in my pizza oven, which will reach 900F. I understand the story but I don't see the science or proof that we are using more fuel and or creating more air flow as a result, at least the way I have been using the deflectors. I do agree with you the protein end results will be minimal. I think the way the KK was originally designed with the stone deflectors in the round/oval rack held directly above the firebox (1" away, compared to my placement of 8"s away), there could be inefficiencies that influence the dynamics of the heat directed back to the firebox, which could effect fuel burn. Hey its an opinion like everyone else's. Quote Link to comment Share on other sites More sharing options...
C6Bill Posted April 10 Report Share Posted April 10 I’ll stick with the opinion of the guy who designed it. But that’s just my opinion lol 2 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 13 Report Share Posted April 13 i used my rib rack for the first time today. i've had it sitting in my shed since i bought the 19. i don't think it was made for beef ribs, but i couldn't get the single bones to stand up without falling over. i also used wood chunks right on the coals. still works great this way and less hassle.. used only half a basket of charcoal and for almost 8 hours i only burned through half that. what a charcoal miser.. 6 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 14 Report Share Posted April 14 Flat iron, carrots, air fryer potatoes 7 Quote Link to comment Share on other sites More sharing options...
CaptMorg82 Posted April 14 Report Share Posted April 14 Early anniversary dinner, screw going out. 8 times out of ten I’m thinking I could have made something better at home. Only thing is the cleanup, I’m exhausted! Those oysters were monstrous and delicious. Sent from my iPhone using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 14 Report Share Posted April 14 Wow @CaptMorg82! Marry me! 2 Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 14 Report Share Posted April 14 9 hours ago, CaptMorg82 said: Early anniversary dinner, screw going out. 8 times out of ten I’m thinking I could have made something better at home. Only thing is the cleanup, I’m exhausted! Those oysters were monstrous and delicious. Sent from my iPhone using Tapatalk the pictures aren't loading for me but sounds good.. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 14 Report Share Posted April 14 @CaptMorg82 - Congratulations on the Anniversary. Yeah, I'd stay home for that meal! Looks fantastic! 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 15 Report Share Posted April 15 (edited) I was inspired by @remi cook of my Peruvian polo a la brass so decided to make it tonight. Never disappoints @tony bi ate at a good Peruvian place yesterday and struck up a conversation with the chef who asked me where I sourced ingredients in San Diego…told him I grow my aji Amarillo and we got to discussing the Peruvian green sauce…the real stuff used a herb called Huacatay and I purchase a plant yesterday https://thegrowers-exchange.com/products/huacatay?variant=40098478522449¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&utm_campaign=gs-2019-12-19&utm_source=google&utm_medium=smart_campaign&gad_source=1&gclid=EAIaIQobChMIj-iu7pTDhQMV0MzCBB1mJQ-HEAQYASABEgLDnfD_BwE I am going to make it my mission to nail down the authentic version of this sauce this year. The jalapeño substitute is fine but the real deal is so much better. This chef used jarred Huacatay but he asked me to bring him the real stuff along with my fresh aji Amarillo which I’ve already started growing this week….stay tuned for updates but I’m gonna figure this out this year….going to Peru for two week over Christmas so I will get this “Peruvian crack” recipe nailed down this year Edited April 15 by Troble 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 15 Report Share Posted April 15 @Troble, Awesome cook and mission. Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 15 Report Share Posted April 15 13 hours ago, Troble said: I am going to make it my mission to nail down the authentic version of this sauce this year. Perfect! I am just sowing my seeds here in the UK so I will track down some Huacatay and maybe the Aji Amarillo so that I have the ingredients ready for when you reveal your new and improved recipe. I do already have a LOT of chilli plants underway so I am less sure about the Aji but we'll see if we can fit that in. Looking forward to joining you on this journey! 2 Quote Link to comment Share on other sites More sharing options...
remi Posted Saturday at 12:35 PM Report Share Posted Saturday at 12:35 PM Had some family over for dinner tonight. Cranked out a Bistecca Fiorentina for the adults (each steak around 900gram)… sausages and burgers for the kids. Made some home made chips, salad, some no-knead bread… amazing. Everyone happy. 5 Quote Link to comment Share on other sites More sharing options...
tekobo Posted 10 hours ago Report Share Posted 10 hours ago Low and slow sauce making on the 32. The first is a simple beef ragu that I cooked for eight hours and the second is some soffritto that cooked for four hours. The latter came off the KK at close to midnight, too late for me to care about taking any more pics! And yes, there is a lot of olive oil in that soffritto. It takes on an amazing flavour from the vegetables and imparts a lovely unctuousness to the ragu di corte that I will be making next. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted 5 hours ago Report Share Posted 5 hours ago @Tekobo, WOW! My mouth is watering. Quote Link to comment Share on other sites More sharing options...
