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Been trying to find some dino ribs for awhile and came across some USDA Choice ones from Costco. Just used some Meat Church Holy Cow and added a couple post oak chunks to the basket. It was in the low 40s today and noticed a pretty big difference in how much more I needed to open up the vents to keep temp. Wanted to cook them at about 275F but let it stay around 230F so I didn’t have to open things up too much. Maybe took a little longer to cook but they actually finished right on time for dinner (allowing to sit for a while of course). Wow, they were awesome. I get the hype behind Dino ribs now. I thought Choice was plenty juicy with fat. I think any more would have been too much and won’t be seeking a higher rated cut in the future. They were so rich. No shots of them on the grill but I do have the end product. Sent from my iPhone using Tapatalk

Happy Thanksgiving everyone. I did a 21 lb Turkey on the 23, putting it on at 200 and let it rise slowly to about 300 for 2hrs, then finished at around 340 just over 3hrs. Surrounding the turkey were a few Texas twinkies wrapped in bacon as appitizers.

Great looking bird @Tyrus It was just me today so why bother with a 20 pound bird when you can have 3 pounds of meat on a stick 😀 I made butternut squash, Brussel Sprouts, baked potato and homemade cranberry sauce to go with it. Happy Thanksgiving everyone !!!!!

Tomahawk steak Sent from my SM-T835 using Tapatalk

Decided to make some pork chops today, I believe it was Tyrus who initially posted the info on how to brine them ? Well I was only able to brine for a few hours but the results were really good. Next time I’ll get a good 24 hour brine on them 😁 I patted them dry and used Lanes Apple Pie seasoning 👍

My 5 & 7 year old girls were home sick all last week. So we started watching Masterchef Junior on Hulu. They got really into it abd are all about helping Daddy cook and they want to start making meals on their own because they are ready😀 so tonight I had them help me light the KK and season the potatoes as well as boil the green bean we did trio tip, marinated in Worcester and Montreal steak seasoning . Cooked in direct then finished/seared on lower grate tri colored potatoes with olive oil, truffle salt, rosemary and thyme. Cooked in the cast iron on the KK for 40 minutes then finished in the broiler in the oven green beans with sea salt and Parmesan cheese my 7 year old told me she wished the meat was less chewy (it’s not fillet mignon or wagyu beef….she notices) and that the potatoes needed to be more crispy but “it’s still good daddy” tough crowd……pork tenderloin coming tonight….hopefully I’ll do better

Did a pork back rib cook this afternoon, I should be doing this more often, it's so easy and very tasty. A friend brought me a batch of tahini swirls and I'm saving this one for breakfast.

Mongolian beef, actually skirt steak cut against the grain in an assortment of veggies with a nice sauce, served over Jasmine rice. The appetizer was coconut shrimp on a bed of lettuce and pineapple served with a sweet chili sauce.

Sunday lunch also a major success- pork butt rubbed with 5 Monkeys rub, cooked at 250F for 11.5hrs, pork ribs for 5 hours (including 1hr in foil). Vinegar based and also espresso BBQ sauces, pickles, coleslaw, white buns and habanero hot sauce. My brothers were feeling a little ‘dusty’ this morning after last night’s fun; suffice to say lunch made them feel a whole lot better.

Pizza night for a college football Saturday. 24 hour poolish dough @ 65% hydration. The new twist was a bbq pizza with sweet baby rays sauce, caramelized onion and pulled pork w sharp cheddar. We will do that again. The kids love the bacon pizza best.

After a lot of research, trial and error, great talks with Dennis, I’ve unlocked some secrets to the perfect rotisserie Turkey. 1. Brine: 1 gal of water. 1/2 cup of kosher salt. 1/4 cup brown sugar. That’s it. Nothing more. Top chefs I’ve talked to, that’s all they use and all that is needed. Brine for 24 hours. Double recipe if needed. 2. Baking Powder: It must NOT contain aluminum. Pat dry the bird after brining. Use a fine mesh sieve and dust the entire bird. This works great for crisping up the skin and also works great on chicken wings too 👍. 3. Air Dry: Air dry the bird 24 hours uncovered in the refrigerator. Bring to room temp about an hour before the fire. 4. Drainage: Use a Jacard meat tenderizer or knife to make small slits in the skin in fatty areas to drain rendered fat. This will allow rendered fat to drain, fall into the hot coals and smoke which will give your bird absolutely incredible flavor. 5. Truss: Truss the bird and Install the skewer directly through the center of bird. Use the skewer point and a hammer to pierce the cartilage making sure it is evenly placed through the center. 6. Fire: 375-400 at the dome. Preheat at least one hour in cold temps. Add 2 cherry wood chunks to the fire about an hour into the cook - gives nice subtle hint of smoke and adds nice color to the bird. 7. BIG SECRET-Heat deflector: This is a game changer I discovered. Use a Weber stainless steel perforated roasting pan as your heat deflector. The square one fits perfectly between the handles on a 23 Ultimate. See picture below. This deflects the heat, but most importantly, allows renderings from the bird to drain through and reach the fire which adds incredible flavor to the bird. Better yet, the pan blocks all flareups from reaching the bird. 8. Baste Recipe: Roast the bird for 1 hour. Prepare a baste consisting of 1 cup olive oil, one stick of butter, chop thyme, rosemary, chive, sage - add to oil. Purée’ a shallot, and mash two garlic cloves - add to oil. Salt and pepper to taste. Heat on low and combine. 9. Basting Mop: Take a small bunch of thyme, rosemary, and sage stalks and tie them up super tight with twine twice at the end making a mop. Stir and saturate in the basting oil. Remove basting oil from heat. 10. Baste: Baste the bird every 20-30 minutes after the first hour. The basting oil will drip into the hot fire again creating incredible flavor. The oil will also help crisp up the skin. 11. Temp: 170-175 breast and 185 dark meat. Generally, white meat finishes first. As the white meat approaches its finish temp, I stop the rotisserie so the dark meat is facing the fire and I hold this until the dark meat hits the indicated temps. Do this when the white meat is about 165+ for about 15 minutes. The connective tissues in dark meat will not render until about 180-185. If you go above to 190, no big deal. The higher the better. 12. Scorch: Turn the rotisserie back on. Bring the fire up to 500 and finish for 5 minutes. This will give the bird its final color and crisp it up. 13. Remove the bird. Let rest for 15-45 minutes - I find that 30+ works best. Carve and enjoy. 14. Meater Probe: These work fantastic with no wires and really changes the rotisserie game. You get internal temps and external temps directly at the pint of the cook and the software interface is really nice. The estimated cook times get you close in terms of internal temps but use a Thermopen to spot check around the bird to fine tune. This is the very best turkey all of my guests including a professional chef has ever tasted. My neighbors texted me and I found them hovering around the grill waiting for samples 😂. Been asked to do a demo for a local William Sanoma store. It’s incredibly flavorful throughout. The white meat is moist without being watery or salty and has incredible grilled flavor. The dark meat is succulent - absolutely delicious. The key is the perforated heat deflector - it is truly a game changer - Enjoy!

I usually don’t go to the trouble of making char siu. it's available everywhere in hk and you simply buy it from the shop. but my pork shoulder came in two small pieces. too small to do low and slow, so this is what i ended up with. The secret to char siu is maltose. It makes better glazing overall than honey. If you ever need to do any "sticky" type of bbq, use maltose. You can do this in the KK, but it was raining and I cooked it in the oven. The way I cut the pieces sort of made them into burnt ends char siu. recipe here:

Ribs and butternut pumpkin cooked the ribs for an hour and and a half then added butternut for half an hour then Hassel backed it and gave it some butter Sent from my SM-T835 using Tapatalk

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!

Had our old neighbours round to our new house for pool and pizzas tonight on the KK. - classic Margherita - potato, olive, basil and truffle oil - potato, thyme and gruyere - spicy pork sausage with broccili - ham and cheese for the kids Forgot to take photos of most of them in the craziness- but here’s a couple. Remi

Both of my brothers and their wives are staying with us this weekend- given restrictions in Australia over the last 2 years this is the first time any of them have had a KK experience. A large bag of meat was picked up today… Bistecca Fiorentina was on the menu tonight, with a spicy green apple (papaya) style salad. Ribs and pork butt coming up for Sunday lunch, I may never need to eat again.

Finally back home…. Limping into Xmas. Easing back in for an uncomplicated cook for the kids end of school year with a few of their mates. It’s been a long time between cooks Sent from my iPhone using Tapatalk

40th birthday brisket. First time really cooking for more than just my wife and I. The brisket came out excellent and everyone really enjoyed it. Got enough seasoning on it this time for a very flavorful bark and went fat side up (Costco USDA Prime). I think I prefer it that way so you get a nice undisturbed fat layer that presents well. This cooked a lot quicker than I thought it would so I blew through the wrap stage while I was sleeping. Bonus though as it was done a lot earlier and was able to carve it up for lunch rather than dinner. It resulted in some spots of the bark getting a bit tough as you can see by the pieces lying in the forefront but it wasn't much of a problem at all. Just advice if you ever do the candles. You gotta be quick! The candles were melting in the meat lol. And my other vice....watches. The Navy Exchange had a big sale so we picked up the Cherry Red dial Oris Aquis as a 40th birthday memento. Can't stop looking at the dial when in sunlight.... -Nick

I popped these out of the freezer quite late so they went on the KK with a 2 hr frozen marinade being flipped a couple of times on plate with some fork poking for penetration. The coals were set to the rear of the basket and the chops were placed in the front for indirect heat. After 1/2 hr or so they were moved to rear over the heat and brought to 145 for a tender/moist chop. No searing, the sauce had a sugar content and I was content with the look it presented, so no pushing the limits. We've mentioned frozen steaks and getting it done, why not a nice thick chop

Pork tenderloin. Marinated for a day. Rubbed some honey mustard on it, dusted with Lawry salt and brown sugar. Cooked indirect with apple wood and reverse seared to finish. Extremely flavorful. I do the lawrys and brown sugar regularly but added the honey mustard base this time. My oldest daughter had a huge second helping she like it so much Microwaved last nights potatoes rainbow carrots with some spices and olive oil

Did a pork belly last week, cured it then smoked on the KK Sunday and sliced it Mon. Today was the taste test. The morning of the smoke was perfect. I have 20 of these piles, 7 strips per pile. Taste test. Double espresso coming up.

With these ribs I prepped them first by laying them in a sheet of Aluminum foil and dousing them with enough Japanese BBQ sauce for absorbtion. Wrapped up and placed in frig for 2-3 hours. They come out a nice soft brown in color, then a rub called Saucehound sweet/salty and well balanced. It's a rub you can use on beef, pork, chicken or fish....find it on Amazon however they only have it in the small shaker, I generally order the 5lb bag and divy out shares. At the 3hr point I wrapped in a combined sauce of Go-Chu-Jang, Sweet Mirin and a sweet Ginger Sauce for a little heat. I removed the ribs after 30 to 40 mins and placed back on the grill for some more sauce to set. Beautiful colored ribs and the taste was there too. Layers of flavor

An Old Farmer writes to his Son who is in Prison: "Dear Son, this year I won't be able to plant potatoes because I can't dig the field by myself, I know if you are here, you would have helped me". The Son writes back, "Dad don't even think of digging the field because that's where I buried all the money I stole." The Police read the letter and the next Day the whole field was dugged up looking for the money but nothing was found. The following Day the Son wrote again, 'Now plant your potatoes dad, it's the best I can do from here. '

Local butcher had some good looking London broil so grabbed a couple 😁 Also made potato au gratin and air fried some potato, carrots and leeks. After 24 hours of rain it was nice to spend some time in the yard 😋 And of course some sourdough and a cranberry pear crisp for desert

So after all drama it actually was a text book brisket. Texture was on par, tenderness, taste and fold was really good and everyone liked it, however the bark could have been better. So if the 24 hr dry brining helped with holding in the moisture as well as using some tallow in the butcher paper wrap then it was successful. All done.

Great to see you back @Basher! put up the Christmas tree and decorations yesterday and shaved off a chicken schwarma meat stick during the afternoon Mediterranean salad with garbanzo beans, bell peppers, red onion, cherry tomatoes, cucumbers, feta basil & herb pearled cous cous homemade tadziki toasted pita

Finally bottled this year's batch of aji yellow hot sauce. The color is natural. Just the homegrown peppers, some garlic, a dash of seasoning salt and Xanthan gum.

@MacKenzie yes it is going to let them do scrambled eggs & toast this morning. My goal is to have them serving breakfast within the year and taking over some dinner meals when she’s 10. I fully intend to leverage this interest to help take some of the workload off my plate 😀

Effeuno makes high powered commercial level single phase pizza ovens that go up to 509C/948F. I have never seen anything that runs off a regular household plug (UK 220v) that can go this hot.. This model, with the higher roof arrived last week but today was my first run at it. Bakes on a thick saputo stone (italian clay). Top element around 450c. Bottom around 425c. Worked pretty well. wasn't counting the time but i reckon this was less than 2 min to cook. Bottom cooked very nicely. Kind of makes my ALFA obsolete.

This is more than you want to know about huli huli chicken. My favorite chicken in the entire world is huli huli chicken; often pronounced as hui hui chicken in Hawaii. It is very simple to make but too many people put way more spices and junk on it and destroy the taste of real hui hui chicken. Cook books and internet recipes provide a long list of ingredients such as brown sugar, pineapple juice, soy sauce, mustard, etc., etc. Some recipes call for soaking chicken in a marinade overnight. That is all good and I have no problems with those recipes. But in my mind’s eye, that chicken is not hui hui. True hui hui chicken must be flipped over in wire racks or prepared on a rotisserie over coals, and not baked in an 8x12 glass dish in an oven. I can not comment on the "true" nature of the marinades, rubs, or spices, but I believe they should be kept to a minimum to bring out the essence of the juice distribution from the flipping or rotisserie effect. Real hui hui chicken is very simple. We lived in Honolulu for many years and often drove on Nimitz Highway to Waikiki on Saturday mornings. As we drove on Nimitz, we always passed a huge hui hui chicken operation. We could see the smoke and smell the BBQ chicken blocks away. From Nimitz, we could see people mopping the chickens with sauce and turning the chickens which were sandwiched between wire mesh resting on top of, as I recall, long cinder block fire pits. We learned later they mopped a certain teriyaki sauce on the chickens. That place perhaps gets credit for being the original huli huli operation. However, hui hui chicken has been prepared by other Hawaiians somewhat differently. On Kauai, the best [my opinion] hui hui chicken is prepared using a certain Hawaiian wood to BBQ with. I do not recall the type of Hawaiian wood, nor can I find mention of it on the internet. But it is uniquely hui hui because it is fixed the traditional way of flipping the chicken in wire mesh over hot coals. Some folks use rotisseries. I doubt this technique is unique to Hawaii … but the special Kauai wood certainly is. On my KK32, I prefer spit roasting chicken on a rotisserie with just light salt and pepper. Even without the special BBQ wood, this chicken is absolutely the best! It is amazingly moist and tender. The key thing is when the birds turn on the rotisserie, they baste in their own juices ... and some of the juices drip on the coals. Those drippings cause some smoke which also helps add taste to the chicken. Al la hui hui rotisserie chicken. I am bragging in this video! Not only am I rotisserie roasting at 350*, I am showing off my Jackery solar generator which I use to power the rotisserie motor since I do not have electricity to my lanai area. Of course, I am enjoying Peter White doing “Groovin.” Listened to tunes on Spotify for about two hours as the rotisserie chicken roasted. Sorry to get carried away with the huli huli chicken stuff. But what comes first - - the chicken or the egg ... KK! djami in northern Virginia HuiHui chicken October2022.MOV

I was in a cook shop in Sweden over the weekend. I think the must have titled this display "shock and awe" when they dreamt it up! Huuuuuge pots!

Thank you peeps. We are limping back into home with much Reno work yet to be completed. The dry aging fridge is our every day fridge until the cold room is built back in on Monday, the outside is incomplete, the rooftop garden is yet to be waterproofed and landscaped, we are moving boxes and trying to clean up our other house. All in all thing are pretty ugly around here just glad to get a cook up on the KK….. and the Parilla. Here is part of the kitchen. I’ll post some more tomorrow. Sent from my iPhone using Tapatalk

Hi All, I joined the KK forum a couple of months ago and felt it was time to say gidday and thanks for all of the fantastic info here. After doing many many months of bbq research I just contacted Dennis and put down a deposit on a 32BB, matte black with all the accessories. Like most people in Australia I was a standard gasser man (WeberQ) but wanted to take my bbq to another level. Upgrading to a massive stainless steel bbq was not going to give me the flavour or flexibility I was looking for, and they look like a Kenworth bullbar smashing through your wall and visually unappealing. Then I discovered KK. Then I became obsessed - even without owning one! The 32BB will be shipped to sunny West Australia around April 2023 to be installed in my new home renovation, currently under construction. I have made room for the 32BB to be pride of place in the outdoor kitchen zone. I took a lot of design queues from the forum so thanks again. I'll certainly share some pics of the KK when it is finally wheeled into position. Once it's all fired up I would also like to give back to the KK community by sharing some cooking results and recipes, maybe with a uniquely Australian flavour. cheers, Milton

This is a heat shield for the 22" Beast.. It prevents the material dead center of the floor directly under the firebox from heating up and expanding (at high temps) which can actually make it rock a bit.. The center expands but the outside of the grill floor does not creating a high spot dead center. This plate prevents this from happening. As I always say, physics sets the rules!

So for my birthday this year I received the “Masa” book by Jorge Gaviria of Masienda. I must say there is a lot of great information here should you also be climbing down this rabbit hole. Also at the suggestion of @Syzygies I upgraded my premier grinder which the new Stainless steel stone holder. I made masa twice this past week. On Tuesday (for Dia De Muertos) I made a batch of Pozole with Nixtamal that was not ground into masa and then I also made masa for tortillas to go with the Pozole. For the tortillas I ended up using the original grinder as I didn’t realize there was some assembly required that had me taking apart the grinder more than expected. So with the original set up the grinding process ended up being somewhat difficult. I wasn’t sure if this was related to the nixtamal I used? From the book I learned that in many cases it is desirable to leave some of the pericarp in tact as it acts as a binder and provides some elasticity (similar to gluten in pasta) which helps in certain masa end applications. Previous to this, my experience was mostly washing off most if not all of the pericarp. In any event Tuesdays masa experience was a challenge at the least. On Thursday after speaking with technical assistance at Melangers (distributor and upgrade manufacturer for grinder) I was able to get the new stone placement in place. On Friday with a new batch of nixtamal with an approximate 50% of pericarp left in place (same as Tuesday) the grinding went very smoothly (pun intended). Tomorrow for the Sunday football game I plan to make freshly cooked tortilllas served with overnight brisket that I just made. I hope that I can achieve the famed “Tortilla Puff” when cooking!!! In the book they talk about in old Mexico that when a woman has achieved “Tortilla Puff” she was worthy of marriage. I still have not achieve this so my wife may be divorcing me soon!!!! All the best, Paul

Forgot to mention a great French Chef technique …….. after pulling your bird from the refrigerator, put ice packs on the breast meat while the rest of the bird comes to room temp. This will ensure your dark meat finishes in the 185 - 190 range as the breast hits the 170s while maintaining a consistent skin doneness all around. . The dark meat connective tissue at renders at about 180. Anything below that temp the dark meat could be a bit tough.

Woo hoo! You can't tease us with a pic of drumsticks. Where are the pix of the reno? Where did your dry ager end up? More deeeeeets!

@Poochie some sourdough pizza for you. yellow zucchini and pepperonicino. poolish: 300g pizza flour, 300g water, 12g starter, tablespoon honey. mix until all wet. leave out for an hour then place in fridge for up to 24 hours. dough: mix poolish, 200g pizza flour, 30g ice cubes. add 15g salt when almost windowpane. recipe will make 280-290g dough balls. place into containers oiled with oiive oil. proof outside covered until dough doubles in size or keep in fridge for a few days to develop more flavour. note sourdough proofs much longer than dry or fresh yeast. might take 4+ hours to proof.

Jeff & Roger, On Saturday, I emailed a long-time friend who lives in Hilo. His family has lived there for well over 100 years. One of his kids owns and operates two [?] Japanese restaurants. This is an extract of his reply to my email ... "Most common wood used for huli huli chicken is Kiawe which is well known in Texas, Arizona, and south-western US and Mexico as mesquite! It’s a very dense wood that burns very hot and is also used for in making bar-b-que charcoal. If it was on Oahu, it was probably kiawe. As far as the aroma, it is a common practice to strategically channel some of the rendered drippings to some charcoal to create palu (chum) to trigger salivary glands! You can use mesquite charcoal, but the kiawe wood just seems to give that extra spike of Onolicious!" Mystery solved! Thanks for your comments. djami

Those Dino ribs look awesome! Nicely done!

Funny you noticed that. We live on a very steep slope here close to Puget Sound. (which made unloading the KK very scary!). The short fence was actually a concern to me when they brought up the ground just a bit to level the area some. I thought might look odd to have a bit of a short fence. But it is actually really nice. It's easy to see over the fence to the west where we get beautiful sunsets over the Olympic Mts and Puget Sound but with the neighbors being so much lower, both parties still get privacy from it. The deck above enhances that view even more. That is all new as well.

Made some duck for a special occasion today, once rested I like to slice it thin then wrap it in prosciutto di Parma with a hard cheese and olive tampenade. Served with more olives and grapes. Lunch was followed by pumpkin carving, I like Halloween 🎃

That is some set up @C6Bill! I am going to regret showing this to my husband I think... Looking forward to seeing your steer in pride of place when the weather is better @Tyrus

Those are Legacy Signature SE's. Small company out of Illinois 👍

I'm pretty solid in the Jealous Devil charcoal camp now these days. Look for the bags labelled "chunx." Nice medium to large pieces. No colossal ones like in FOGO.

my alfa runs on wood or propane gas, but i don't taste a huge difference between wood, gas, or electric. i'm with the group that says once you cook at such high temps, you don't really taste a big difference.. the effeuno is the better pizza oven in several aspects. it is basically a dream to operate an oven like this indoors. * push button operation (just turn on and wait for it to warmup). and keeps temp all day long with no intervention just like a home oven. * regarding browning and bottom scorch resistance, the Saputo stone (mined clay) is superior to the refractory brick on the alfa, or any other surface i've used (including steels, cordierite, and the kk baking stone). it's just a fat piece of mass to heat up that is very forgiving when browning bottoms. * less fuss to manage heat. no need to measure floor temp once the temps are dialed in. no gas bottles to replace. wood can maintain pizza heat for about 12-15 min, so no need to manage fire with electric. * almost no cleanup. just brush dusting semolina/flour after a cook. * in terms of speed, the effeuno can go hotter in less time (smaller oven to heat up). to get the alfa to pizza temps, it takes longer (bigger over/more thermal mass) and more wood. * excellent view of the food with 3 sheets of glass on the door and a very bright oven light. * parts are user replaceable and quality is restaurant level. however, the effeuno is not an outdoor oven. i probably wouldn't cook a steak or non-bread foods (too messy). pizza size is limited to 12-13". probably more expensive to run electricity, and as far as i know only runs on 220v grids.

Gorgeous steak everyone! Making me crazy hungry right now!

I actually received my 32" Autumn Gold Pebble KK almost a couple months ago now. I had wanted it held at the warehouse until my patio was completed but some communications got crossed up there and it went out the door and arrived early! Not such a bad thing I guess. But it just had to be stored in my garage while the patio was being done. The driveway was also cluttered with pallets of pavers and stone. The whole patio remodel was done with receiving the KK in mind. Otherwise it would have been extremely difficult to get back there. So the timing of the grill purchase and patio was great. We also just had the deck redone over the patio with a TimberTech Dryspace installed which will help with grilling year round here in the Puget Sound area. Below are pictures of the the patio work, arrival of the KK, and the KK in it's resting place! I've just gotten some outdoor cabinets from NatureKast on order for a BBQ island that will go under the deck. Unfortunately it's an 8 week lead time but at least I can cook now! Old pathway and patio: Pictures of the new patio construction (new fence also)! IMG_4913.MP4 Now for the KK!

I ordered their Santa Maria rub, as it was the one that I don't have another substitute for. I like their Competitions and Secret Weapon as well and ordered some Secret Weapon and Dominator Rib Rub. Black Ops and Carne Crosta are nice coffee rubs, but I have similar stuff from others that I like equally well (Lanes BBQ and Dizzy Pig). I prefer Jerk wet pastes from other folks better than dry rubs, but Oakridge's dry is decent. Their crazy hot ones are some of the hottest things around, if you like heat. I was intrigued by the Saigon one and threw it into the order for grins.

Was gifted a new bbq mascot yesterday. This is Morris McCaw, made by mum. Just not sure what Morris wants to eat? Sent from my iPhone using Tapatalk