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A little salmon. A little zucchini. Got to love all the cooking area on the SBB42. It always comes in handy.

SRF steaks last night Sent from my iPhone using Tapatalk

All rain yesterday so cooking was done in the house, but not today !!!! The key lime pie was from yesterday 😁

wife and I just returned from Paris where we had some incredible meals. A 1 star, a 2 star & two 3 star Michelin restaurants in a week Lots of seafood, some duck, pigeon but I had a hankering for a cut of steak all week so tonight I made Tri-tip, air fyed potatoes in duck fat with truffle salt & asparagus

A stuffed Pork Loin with spinach, olive, tomatoe, sweet sausage, red pepper, feta, mozerella, thyme, and dusted with a sweet rub. Accompanied by bake potatoe, sweet corn, and baked apple with cinnamon and brown sugar. All ready for halftime. Excuse the order , but for some reason they uploaded in reverse order.

came out great on the KK ! Sent from my iPhone using Tapatalk

ribs today on a lovely Fall day…. Sent from my iPhone using Tapatalk

I was purchasing pellets the other day at Tractor Supply getting ready for another 5 ton winter of work, when out of the corner of my eye I spotted Iowa Jerky,,....so I grabbed a bag. I did notice the cost though, it was a bit pricey, but in todays world, a good Jerky demands the extra cost. So off to another store where I purchased a 5lb Spoon roast inspired by a glance and taste hoping to do better. I marinated the sliced meat for three+ days in a Sweet boubon marinate and smoked at 150 -190 on the offset using a thin base of B&B charcoal briquettes and cherry splits for color and flavor. It took about 5 hrs or so, the taste and texture came out spot on. Jerky's great for long road trips, I imagine cowboys chewed a few while on horseback, no horse here but I do own a Silverado and the roadtrip to Georgia via Ohio will be a tasty one. I did add a couple pics out of the ordinary, while cooking up the jerky I looked up and captured a whole lot of condensation trails in my area, haven't seen this before....not clouds.

I nearly destroyed my rib dinner. I am in the process of getting new glasses thank goodness. I was reading the KK temperature from in the house today and thought it was right on target 225F but just near the end of the cook I realized it was really on 325F. Almost destroyed these ribs. Rescued enough for dinner.

I wish I could take credit for the Pie but that and the pasta salad were done by my lady friend 😀 she made those for my birthday so it was only fitting I made her favorite, duck

plus some end of summer tomatoes Sent from my iPhone using Tapatalk

Tri tip cooked like a brisket, coffee cardamom rub. Cooked to 203, no wrap, rested about an hour. Sent from my iPad using Tapatalk

Sunday dinner consisting of 1/2 split turkey with two cod wrapped medley seafood stuffed pieces, fresh butternut squash, mashed potatoe, asparagus, stuffing, gravy and cranberry sauce. Two wines, a German reisling and a Georgian red. A beautiful New England day, one possibly the last for sitting out to enjoy as fall takes hold of the temperature..

who doesn't love duck fat

How rude of me, I forgot the rye bread 😁

I made my KK available to my neighbors when we got hit by the derecho and our power was out for almost a week. Fortunately, I had a couple of full bags of charcoal and several boxes of cocochar, as a back-up. Others in the neighborhood with grills pitched in, too. It was comforting knowing that we all could pitch in and help out anyway that we could.

Now I want a top damper with a built in turbine so it can generate power as you cook - charge your phone while you make tasty food!

You don't know what you don't know until you ask so ask away 😁

Purchase a real KK?

ciabatta using 4 different types of overnight preferments the bulk fermentation was too long..

And it's sooooo much better when made at home

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I did some beef burgers for dinner this evening. It was a nice change, homemade buns, the works.

I picked up two pieces of chuck, salt and peppered and then for the sake of laziness two herbs were close by (Thyme and Rosemary) so I dusted them up and wraped in some plastic wrap until the KK came to temp. 5-6 hours later running at 250 I opened the lid and noticed my chucky needed a shave, pictures don't lie. No matter, a brush off here and there and all was well. Should of used fresh, God knows I have plenty of it, but it was out in the yard and I just grabbed the closest thing. AHH

happy sunday folks..

The moving company needed five people to get it in place. They've done other Kamado grills before, but this was their first KK. The initial curing process is now being performed.

That would be Choice Paul, seldom do they have Tri's in Prime at the bigger markets although I believe I could order them without difficulty. Quality wise I'm seldom disapointed because they generally have enough fat running through to approach Prime quality. Having a good repore with the meat manager and cuttes help too. $8.99 a lb is their day to day price, I think that's good in comparison to others... at least here it is.

dartagnan duck confit legs and liver products are very good..

I get them from this place, nice big meaty breasts. I have been buying from them for a few years, always a good product dartangan

A bar near me had an old-fashioned variant using a duck fat washed scotch and maple syrup - it was delicious! They also fried their own waffle-cut chips in duck fat.

Sorry, but that's a BGE. I have no clue how to do a spring hinge adjustment on it. I don't even know IF it's adjustable? Check YouTube videos or the BGE forum.

I am a new winter resident of Fountain Hills, Arizona. I reside in Centralia, IL for much of the year and plan on bouncing back and forth. I have been avid on the grill and smoker for over 15 years and have quite a few different smokers, grills, flat tops, pizza ovens and various other cooking toys. Most of my cooking in Centralia is on a MAK grill which is a pellet grill/smoker. I cook a lot, over a thousand pounds of meat annually as I regularly cook for charities and fundraisers. I regularly follow Amazing Ribs and the Pit Master Forum reading more than posting. I have read about Komodo Kamado’s on AR and decided that Arizona was the opportunity to jump into the Ceramic Cooker and jump into the best of the best. I researched on this forum for quite awhile prior to ordering my BB32 and have learned a lot but have a lot more to learn. I purchased the BB32 based on research here that it gives much more grilling space. I am going to attempt to make the BB32 my grill, smoker, pizza oven, flat top and plan to learn to make bread on it. The original intent was to put it in our backyard which has several levels and only the lowest level has the room. The backyard is about to be demoed and redone. I mentioned keeping in the front of the house temporarily and surprisingly our interior designer is encouraging me to put it in between our casita and house in a small courtyard. This might be as she had volunteered her team to get it around back and realized a crane might be the only way to get it there. We were all thinking of some type of art or water feature in the courtyard and as a testament to its beautify she is recommending the courtyard. It is much closer to the kitchen and on the same level would be advantageous. I read how hard it is to get the CoCo Charcoal so I ordered a pallet. Feel free to reach out to me if you are in the Phoenix area and if your in need I’ll hook you up at my cost. Otherwise I have lifetime supply!

Lovely, David.

Those look perfect David !!!!

key lime pie is one of those things i rarely see in restaurants and when i do, i want it..

C6Bill, you are making me sooo hungry. 👍👍

So my cold smoke unit finally arrived.. I have had some fitment issues, as My 23 OTB is so old, Dennis couldn't remember if it came over on the Nina, Pinta, or the Santa Maria! So. Once I got it all attached via the Guru tube. Did some ribs, using hickory chunks. Got it lit ok, only had to re-light once.. but the chunks burned fairly fast. Nice hickory smoke flavor. I chose to use it before I had it really mounted properly, and when I wasn't looking for a second, it fell over and burnt the S)&! out of my inner arm.. Measured the surface temperature of the tube, it was around 1400 degrees.. Lesson learned.. Wait until it's mounted right. LOL Had lots of smoke escaping from the side lighting holes in the tube. but still worked ok.. Cleaning. Well, it sure makes a mess that needs to be cleaned.. But worth it. Soaked in in PBW overnight. and lots of scrubbing.. I did find a toilet brush at ace, that fits just inside the big tube YAY Next was chicken legs.. This time, I used post oak pellets, microwaved them as Dennis recommends.. loaded the tube half full, lit it and it rip. Pellets stayed lit 100%, still have smoke departing through the side holes etc.. But a nice smokey flavor! didnt have time to clean it that night.. So yesterday, came home yesterday. was going to clean it.. And.. thought.. hey, before I do, I hot a half pound of cheddar.. Let's cold smoke it. Had the smoker and unit ready in minutes ! Loaded with a MIXTURE of pellets and chunks. Mostly pellets.. lit It off. No problems.. it was more windy yesterday. and lots of smoke departing the holes.. Thought.. wait a minute.. took a piece of foil and plugged up one of the two holes.. Problem solved! Smoke now billowing out of the smoker! Very little from the hole.. Perfect.. Rolled the smoke on 18 minutes of so, and it was perfect. No appreciable temp change in the grill, awesome smoky flavor, and almost ll the smoke going in the grill where it belongs

A nice black tux, all you need is a white bow tie. A very formal looking KK I'd say.

As @MacKenzie said, I learned that trick a while back from the old POSK forum. Turn the thermometer to where your target temperature is at high Noon. You can quickly see where you are relative to your target, even from a distance. I can just look out the window from the kitchen to check on it. I don't use the clip. Mine doesn't move around on its own for whatever reason.

Good eye, yes they are I have them on my desk with some cherry tomatoes

Whole pork shoulder, 21 pounds. I need it done in the next hour so i just wrapped and will hope for the best, it was probing nice and tender so it should be good. Cherry habanero BBQ sauce just prior to wrapping. I wont bother with FTC, i'll just leave it wrapped in foil with a single towel over it in a cardboard box. That will be good enough for a two and a half hour rest. In total a 21 hour cook at 225, i did bump it to 235 for this last hour wrapped, and the peppers did find their way into the foil with the pork lol And as usual two loafs of bread, this is the sun dried tomato/parmesan/garlic and herb sourdough

We had our Labor Day block party a few weeks ago. My contribution was 4 racks of spare ribs and 2 chickens. Turned out fantastic!

32, 38, 42" Grate Comparison 32" Upper 418 sq" (2,698 cm2) 1 pce 32" Main 576 sq" (3,716 cm2) 1 pce 32" Lower 544 sq" (3,514 cm2) 1 pce 38" Upper 496 sq" (3,202 cm2) 1 pce 38" Main 688 sq" (4,437 cm2) 3 pce 38" Lower 602 sq" (3,878 cm2) 3 pce 42" Upper 614 sq" (3,958 cm2) 1 pce 42" Main 774 sq" (4,984 cm2) 3 pce 42" Lower 730 sq" (4,714 cm2) 3 pce

Boneless leg of lamb on the rotisserie, Mediterranean salad, dirty rice, pita

Cheeseburgers and corn on the cob

You will have to trust me on this one, it did taste goooood. I used 2 lbs of Bison very lean ground meat and made 1 meatloaf and with the leftovers made to large meatballs.

Last weekends turkey was so tasty I was asked to make another 😁 and a tomato basil mozzarella pie to go with it. I can not take credit for the pie lol

I was asked to make some Q for my daughter's boyfriend and his parents. I cooked up both port and beef ribs and two pork necks for pulled sandwiches. https://youtube.com/shorts/4UyxKOShYRM?si=CpwCS0lHovORBnoy

get well soon @remi some kfc spiced chicken and grilling chicken bones for tare sauce. my old tare became a biohazard of mold. i guess i need to start freezing it instead of just putting in the fridge.