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We have been enjoying the first warm weather here in Melbourne for awhile, so decided it was a good weekend for tacos Al Pastor, and which I haven’t cooked for more than a year now… shouldn’t have left it this long!

Came back from a vacation in Italy and my grillfriend was screaming "where have you been!" Cooked up a Gessner Farm Tomahawk drizzled with truffle infused white balsamic vinegar, smoked West Indian Squash Gratin, and truffle infused risotto that we bought in Parma. A great welcome back home meal infused with essences of our trip! Sent from my iPad using Tapatalk

Made a Porchetta Abruzzo style with salsa verde today on my Kamado as well as Smoked Acorn Squash with Parmesan Flan for dinner tonight. Quite possibly the best thing I’ve ever made! Sent from my iPad using Tapatalk

Mixed grill tonight- with the highlight being a 1kg piece of rib eye reverse seared. Happy days!

Motivated by C6Bill noting of the reduced rate of posting lately, here are a couple photos of the brisket point we smoked this past weekend. Yum.

I agree but some of us have gotten a lot older and arthritis has kicked in making things a little more difficult but one of these days before the snow flies I'll get another cook in. Still enjoy seeing what others are cooking on these BEST grills we all have.😁👍👍

Grilled octopus w/wild sockeye salmon & quinoa

Yeah, just get one from Dennis. The price difference won’t really be that much different, plus you get to pick your color, and it’s delivered to your door, which is much easier than transporting one yourself. Take a look at the 38” while you’re at it, it’s incredibly versatile. Sent from my iPhone using Tapatalk

Just get one, you wont be disappointed. I'm on the other coast but this is mine !!!

You should reach out to Dennis, he might know someone

That is mouth watering!🥰👍👍

looks fantastic !!!!

I’ve drilled a hole and hung it from the hanger, but did not reverse sear and it came out good. The best way I’ve found is reverse sear with the charcoal basket splitter and baste with Adam Perry Langs method until about 100° then raise the temp to about 600 while resting the meat and then sear on the top grate just over the fire until about 120, basting and turning at 1 minute intervals. The temp rises after removing to just about 135…perfect! Sent from my iPad using Tapatalk

Been touring in Emilia Romagna. My KK has been calling for me! Sent from my iPhone using Tapatalk

Sure has been quiet in here for a couple weeks. Has everyone gone on a diet lol

Hello KK Family! Tonight was pizza night on the KK. I made 2 very different pies!! The 1st pizza I topped with my homemade greek spinach pie filling that I spread over my dough and topped with some mozzarella. The 2nd pizza I sliced a large onion very thin then sautéed it until it was caramelized . I then cooked some sweet Italian sausage and sliced it. I formed my dough added the caramelized onions as the base then the sausage, Locatelli Romano and greek oregano then the mozzarella. I filled the basket to the top with some B&B and Royal oak lump. I Used my grill gun to light the lump and placed the KK Baking stone in the KK. I let the KK heat soak for 1:30 When the stone temp reached 550 degrees I placed the pizza on the stone. I do use parchment paper on my pizza peel at first to make sure the pie slides off without any problem. I pull the parchment about 4 minutes into the cook. It took 6-8 minutes to cook. The crust was perfect crispy no flop and both very flavorful . gcb IMG_5544.mov IMG_5549.mov

Peruvian spiced brisket, corn bread & mashed potatoes