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Hey Toney, I noticed you cleaned the grill just where you were cooking and left the other part .....well, dirty. HOWEVER, you made up for it with a picture perfecto plate and that evens the score. Hard day at the brewery?

Last night's dinner was a spin off of Thai Larb. Grilled a chicken breast (which looked like it came off a turkey!) and tossed it in the dressing (lime juice, fish sauce, shallot, cilantro, basil and chile flakes. Coconut rice and charred green beans in bibb lettuce cups.

Excellent looking meal. Well done, sir!

Nice meal, lot of flavor forward action going on. You do realize that when your bro gets his KK the games begin....competition, and from that some great exchange in ideas.. Looks like the plan may have worked, a crafty devilish plot meant to entice, you convinced me.

CBill, I'd like to see you do that.😁

Wow, what a great feast. 🥰Your brother should be getting his KK soon.

Well, my birthday/ new niece visit has been a great success (let’s be honest, it was always mainly about my beautiful new niece!) My brother is waging a campaign at home to buy a Kamado of some sort, so requested brisket for our last night together in a bid to get his wife across the line. Decided to cook at 285F from the morning given we were aiming for dinner. Wrapped around 5 hours in, all done after another 2 hours. 3 hour rest. My usual sides of spicy salsa, horseradish cream, pickles, coleslaw, bbq sauce and smashed roast potatoes. I hope my brother is getting a nice bbq… Meanwhile, I’m on lettuce and sparkling water for the next week! Hope you’ve all had a good weekend.

Cheers to another lap around the sun mate

Happy Birthday!! Great looking meal.

This is a T-Rex Jowl I picked up at the gift shop last time I visited Jurassic Park. I smoked it old school Texas style with just an SPG dry rub and little cayenne --no cane sugar. Last 1/2 hour I gave it a couple light coats of East Carolina/blackstrap molasses/honey/coffee glaze. Served caveman style --no sides, no utensils, no napkins. Good times were had by all.

I've been asked to cut down o the size of the holes in my sourdough, it doesn't hold butter too well for toast lol

Happy Birthday !!!!

Happy birthday and a lovely dinner to celebrate. 👍👍

Happy Birthday, indeed! Looks fabulous!

Since my old FiAir is getting a little finicky, I decided to try this little MegaFlow50 Super Power Turbofan (aka the "violent fan" in the product insert). What a wonderful little fan for a KK! Took maybe 15-20 seconds to get the charcoal blazing, and on medium speed, no less. Thanks for the tip, @Tyrus!

Birthday dinner tonight, with the added bonus of my brother visiting from interstate with his new baby. Some oysters, snacks and cheese followed by a reverse seared standing rib eye roast with heirloom tomato and fresh mozzarella salad with non-kneed bread and a good bottle of South Australian Shiraz. Can’t ask for too much better than that.

Triangles, for a round pizza that would go in a square box.. Sent from my iPad using Tapatalk

Now the important question, Robert: did you cut it into squares or triangles? 😃

Sounds like it's a crispy crust. 🥰

I ventured into the pizza oven game, this is a St. Louis style pizza, very thin, no yeast. Sent from my iPhone using Tapatalk

Tyrus hope all is well!! They are both sold at Costco. Kingsford was on deal for $17.99 from $22.49 normal price. The Kirkland is reg $14.99 for the 30lb bag, Check it out at your Costco they should have it!!

30lbs for $14.99, that's a price from the 70's. Ebay had them for $57.99, they were either marked incorrectly or you scored big time, shoulda bought the whole shelf at that price. Nice cook

Hello KK family!! Just an update to my last post. After experimenting with Kingsford's Professional Briquettes in my KK with great results . I then tried Costco's Kirkland Professional Briquettes 30 lbs for $14.99. I used 1/3 of a basket. The results were also fantastic. High heat long burn low ash. I grilled Flat Iron steak marinated with Teriyaki , chicken Kebobs, Brats with roasted potatoes. I was grilling at 450 degrees. I Would Highly recommend both of these Briquettes . I Was very Impressed with how they both preformed. I Also had 1/2 basket left of useable briquettes. George Baralis IMG_4716.mov

Chorizo. If you see this Remi I left the recipe. Now I do vary it to my liking by adding green & red peppers, jalepeno, onion, provolone, and three heaping tblspn of hot crushed peppers. The sausages have a tendancy of reaching temp quicker on the edges on the offset so I pile them up and bring em all up to temp in the middle at the end. 8lbs of delicousness

WOW👍👍