tekobo Posted January 8, 2023 Report Share Posted January 8, 2023 Lovely day with my KK today, dodging the rain showers. I tried to maximise the use of fuel so I toasted some nuts and refreshed some frozen baguette in the KK while it was warming up. Then I roasted some veg and this veal chop. No time and not the weather for any basting and clinching, just old fashioned throw it on the KK, move from warm to hot zone and eat! 7 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 8, 2023 Report Share Posted January 8, 2023 I suspect that we'll be seeing a lot of veal cooks from you in the near future @tekobo ! 😄 1 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted January 8, 2023 Report Share Posted January 8, 2023 Bread was done in the oven. I'll give it another try in the KK one of these days. 1 Quote Link to comment Share on other sites More sharing options...
remi Posted January 14, 2023 Report Share Posted January 14, 2023 With the wife and kids out of town, decided on a boys bbq/ beers/ movies night. Knocked out a 15lb brisket, given that I was at work during the day, with no one else home, I had to do it hot and fast from the morning. Cooked at 350F with post oak chunks for a bit over 6 hours, had powered through to 204F by the time I got home, so I wrapped in butcher paper and foil, and rested in the cooler for 4hrs. Bark ended up quite thick, but the brisket was still plenty juicy, and appreciated by the boys. By far the fastest brisket I’ve done, and you know what- it was still very good. 8 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted January 14, 2023 Report Share Posted January 14, 2023 Well now that whatever cold/flu i had over the holidays is done with I can get back to cooking and eating As always my lady friend loves duck so as soon as i was feeling up to it i made some for her 👍 And cooked up some of the last winter squash from the garden. In my Christmas stocking was a maple bacon spice from Cuisinart that goes really good with the squash. As always I used Yardbird for the duck, I score the fat and season then vac seal and put in the fridge for a day or two before cooking. I flipped one breast over jusr for the pic, they don't need to be flipped when cooking, just keep it fat side down throughout the cook. 9 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 14, 2023 Report Share Posted January 14, 2023 Haven't done duck in far too long. Not sure that I'm up for the whole Peking Duck routine (days of prep), but they are tasty. Maybe just follow your lead with simple breast cook. 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted January 14, 2023 Report Share Posted January 14, 2023 I love just doing the breast, its just all meat 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted January 15, 2023 Report Share Posted January 15, 2023 Feeling a bit rusty with this after 12 months without a KK.I It took me a couple of goes to get the KK lit, the crust didn’t rise so I expect my yeast may have deteriorated??It ended up ok, not great, but ok.Still, it was enjoyable to potter around lighting the fire and prepping the crust……. And plenty of scope to do improve.Sent from my iPhone using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted January 15, 2023 Report Share Posted January 15, 2023 It looks great from here !!!! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 15, 2023 Report Share Posted January 15, 2023 Like riding a bicycle! Quote Link to comment Share on other sites More sharing options...
Tyrus Posted January 22, 2023 Report Share Posted January 22, 2023 Sunday rack of lamb, marinated and hit with a SPG. Cooked on the very bottom over the fire to sear then smoked up to temp away indirectly while small potatoes were cooking over the fire. Plated with Zucchini sprinkled with Parmesan. 11 Quote Link to comment Share on other sites More sharing options...
Troble Posted January 23, 2023 Report Share Posted January 23, 2023 After 3 weeks of rain decided to make some pizza with my girls this weekend. This time we stuck to the usual NY style pizza crust. They helped me make the dough Friday and then make the pies and toppings today Brushed the crust with olive oil and sprinkled sea salt and garnish powder on the cultist. Turned out great Two pepperoni & sausage pizzas and one with bell peppers, black olives and pepperoni 12 Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 23, 2023 Report Share Posted January 23, 2023 Ooooh. Yummy looking cooks all round. Making me salivate! Your daughters look so proud @Troble. It is great to have this time with them and even better that they are learning to handle dough so early in their lives. I keep thinking that I should get into the habit of just making and playing with dough every week, just to start to get the feel and confidence that real bakers have. Football cook this weekend owed a lot to the forum. Small stack of chicken shawarma and a couple of octopus legs, both marinaded in @Troble's al pastor marinade. Chicken drumsticks using rack from the KK shopping channel with Yardbird Rub as recommended by, I think, @C6Bill or @tony b. Smoked with pecan wood chips in @Syzygies smoke pot. Delicious and kept me going through the whole weekend of games. Fly Eagles Fly! 12 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 23, 2023 Report Share Posted January 23, 2023 @Tekobo, what lovely looking game treats, awesome colour on everything. 👍👍 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 23, 2023 Report Share Posted January 23, 2023 @Troble, how fast those sous chefs are growing. Fantastic job on the pizzas. You are making me hungry. 👍👍 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 23, 2023 Report Share Posted January 23, 2023 Excellent jobs, Everyone! Mouthwatering stuff, all 'round! 2 Quote Link to comment Share on other sites More sharing options...
qundoy Posted January 23, 2023 Report Share Posted January 23, 2023 Everyone's cooks look delicious. Pizza's, Lamb racks, octopus, I need to get busy. Today was cheese smoking day. I had so many requests from my kids, grandkids, in-laws, outlaws, and neighbors. The mailman even hit me up last week for some. 10 lbs of Xsharp, sharp, swiss, jack and pepper jack ready to go . 1.5 hours. Komodo Kold smoke generator worked like a champ. 10 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 24, 2023 Report Share Posted January 24, 2023 That, Folks, is why you need to have the Cold Smoker Unit for your KK! 2 Quote Link to comment Share on other sites More sharing options...
Tony Simmons Posted January 24, 2023 Report Share Posted January 24, 2023 19 hours ago, qundoy said: 10 lbs of Xsharp, sharp, swiss, jack and pepper jack ready to go . 1.5 hours. Komodo Kold smoke generator worked like a champ. Looks great! What variety of wood did you use for your smoked cheese? Quote Link to comment Share on other sites More sharing options...
qundoy Posted January 25, 2023 Report Share Posted January 25, 2023 Tony S, I am using Pit Boss pellets, Apple Blend. The Pit Boss pellets have been working nicely for me in the cold smoker. Quote Link to comment Share on other sites More sharing options...
