qundoy Posted May 3, 2010 Report Posted May 3, 2010 Pulled the trigger and joined the club of 2K owners. I have ordered a Gen II Levi blue, and according to the rules I had to go thru to get here its probably not acceptable to truly state how excited I am about this purchase. I am glad to be here and will surely have a lot of questions and am looking forward to learning bigger, better, grander, extreme, Q cooking on the KK. Dennis, you replied to email in a couple of hours, but the personal phone call to me at 3:30 AM Bali time is over the top. IMPRESSIVE. WOW, I was ready to order the unit as soon as the conversation ended. Thank you. I can almost taste it now
Conodo12 Posted May 5, 2010 Report Posted May 5, 2010 Congratulations on your purchase - post some pics as soon as you get a chance and welcome!
qundoy Posted May 5, 2010 Author Report Posted May 5, 2010 thanks conodo12, i am super excited, thinking ribs and a butt for the first cook, she should be here in a couple of weeks
T Rex Posted May 5, 2010 Report Posted May 5, 2010 The longest two weeks of your life......... Hey Qundoy, congrats on an excellent acquisition!..... You're going to luv it however the next two weeks will be hell..... soon to be forgotten. Post a picture when it arrives. T Rex
qundoy Posted May 5, 2010 Author Report Posted May 5, 2010 thanks thanks T Rex, as i read thru the forum it looks like i need to get on board with the program and list my new beauty. 23" GenII ultimate Levis Blue.
LPT41 Posted May 7, 2010 Report Posted May 7, 2010 GOOD TILE CHOICE Congrats on getting a new KK. You will like the Levis Blue Tile. It looks better in person than in the pictures. Enjoy!!
qundoy Posted May 7, 2010 Author Report Posted May 7, 2010 Im pretty damned excited, will set the pad and lay the tile this weekend for her permanent home. I wanted the pebble tiles but i live in the HOW (house of women) and was over ruled.
T Rex Posted May 7, 2010 Report Posted May 7, 2010 Im pretty damned excited' date=' will set the pad and lay the tile this weekend for her permanent home. I wanted the pebble tiles but i live in the HOW (house of women) and was over ruled.[/quote'] Suck it up Princess (Qundoy) , I have lived in a HOW house for the past 32 years..... and there are worst places... Sounds like the KK will have a nice home, please post pictures when all is done. The color of tile that you choose is one of my favorite, I would love to see one first hand. T Rex
qundoy Posted May 8, 2010 Author Report Posted May 8, 2010 princess Princess, good jab, i think im bruised, wouldnt want to be any where else but the HOW
tnt Posted July 19, 2010 Report Posted July 19, 2010 Welcome aboard.... Now that you have the best cooker out there you need to go to the store and buy the Chris Lilly book and then you will have the best BBQ book and the best Grill... It just keeps getting better and better... Tony
Syzygies Posted July 20, 2010 Report Posted July 20, 2010 Welcome! My favorite barbecue book is Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses You don't actually follow the recipes, you channel the pit bosses and cook for yourself. One lesson that we're also learning piecemeal here is that 220 F need not be a low & slow religious tenet, pretty much everyone in Texas works out barbecue technique for themselves, adapting to their exact cooker (and what happens to the fire when they close the store at night, yada yada). That's exactly the right perspective for a new KK owner. Look in particular for the threads here on cooking brisket at higher temps. Though do start out cooking pork butt at the classic 18 to 20 hours at 220 F till it falls apart, and only then play with shorter times, higher temps, and not as cooked when you stop. This book also got me out of a "sauce makes the 'cue" perspective. I'd never seen the merits of a 12 ingredient sweet glaze on indifferent price club ribs, but this book leans further in the "salt, pepper, and smoke" direction than any other book I've seen. All the rest form a tight American cooking genre that leans toward assembling processed foods, as if one could actually assert one's personality and rule one's suburban back yard through buying choices. We eat whole foods, even grinding our own flour (no more difficult than grinding coffee, with the right equipment), and the Texas book best fits our temperament. Equally important, the KK is a very flexible oven that can be used as a barbecue pit. It's not a barbecue pit, per se. Follow any book that tells you how to use an oven. (One favorite of mine is Ranjit Rai's Tandoor: the Great Indian Barbecue.) Or no book at all.
tnt Posted July 21, 2010 Report Posted July 21, 2010 hey Syzygies thanks for the pointer to the new cookbook. We are not into sauces around here but we do like the rib rub that Chris uses. Tony
LPT41 Posted July 21, 2010 Report Posted July 21, 2010 BOOKS OF INTEREST I would agree the two books I enjoy are: Big Bob Gibson's BBQ Book by Chris Lilly and Legends of Texas Barbecue by Robb Walsh. I enjoy the history and stories very much. Another book of interest is Steven Raichlen's book Barbacue Bible-Sauces, Rubs and Marinades. I know there has to be 1000's of BBQ books out there, but I think you can only get hints of how to from any of them. What ever you are useing to cook on there is a learning curve you can only master with trial and error. I'm not good on experimenting-I WANT A BOOK DEALING ONLY WITH CERAMIC COOKERS, so boys and girls get busy and do a KK BBQ BOOK and I will buy several copies.
tnt Posted July 22, 2010 Report Posted July 22, 2010 Well lucky you there is a book about cooking on a ceramic cooker. The authors use a primo cooker but ceramic is ceramic. Addicted to BBQ by Jeff Whitaker, Steve Graves and Mike Gerardy. I give it three and 1/2 stars out of five... Tony
