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Hi, KK family. It has been a long time since I hazarded a sharing of one of my cooks. A lot has changed since my last post. For one thing, we have moved. We recently finished installing a patio and outdoor kitchen. Mabel will be doing all of the charcoal cooking and we have some Alfresco equipment to handle the rest, I decided to cook some butts today, and I will share a few of them with neighbors. Here is what I have done so far. 4 Boston Butts, wet pack with a total weight of 36.5 pounds Peanut Butter and honey based rub. Nothing fancy here. I whisked together 12 oz of creamy peanut butter with about 2 oz of clover honey. I added 4 T of mayonnaise and 2 oz of Mother's raw apple cider vinegar. Whisked some more. To this I added approx. 1 T each of turmeric, lemon pepper blend, garlic salt, and a few other odds and ends that my granny told me about. As I type this, Mabel is slowly soaking to about 220-230, while the butts rest. I am attempting to add some pics. I will update as the cook progresses. Note: I have included a pic or two of the outdoor kitchen section of the new patio, just in case someone may like to see it. @Dennis Linkletter: The company that I got the outdoor equipment from is called Affordable Outdoor Kitchens, in Millersville, MD. The owner is Kevin and I sang your praises to him. He was very impressed with the build quality and cooking potential of Mabel, especially when I told him about the wide range of sizes and that any of them can be built into the hardscape or counter. He said that he would look you up. Let me know if you want to follow up. that was about 2 weeks ago.

In the time that I've been using my rotisserie, I have found that how well centered the meat is is more important than the absolute weight. A 10 lb. roast that is balanced well in the basket will be easier to spin than a 5 lb. roast that is off center.

The flip side of the waiting part is this: Me: Ask me how long it took for my KK grill to get to me. Friend: How long did it take for your KK grill to get to you? Me: I DON’T CARE. IT’S THAT AWESOME.

After seeing tinyfish's roasted red pepper sandwich I knew I had to try it. Some sweet red peppers are ready for roasting on the KK. Put these on the grill before breakfast. Roasted. Skin Removed. Sandwich building time. A layer of lettuce, Canadian bacon, roasted red pepper, cremini mushrooms on sourdough bread spread with the white pizza sauce. Build nearly done. The cheese was melted by the hot mushrooms. Lunch.

That is my absolutely favorite piece of meat on a pig. I used to sample bits of this by cutting it off a rib rack I had previously seasoned with dry rub, to check for salt, and quickly pan-frying. Fantastic for any purpose, up there with fish cheeks. I wish I could buy these separately in bulk.

7:30 AM: Sleepy, man! Total cook time, 12:45. I have provided some food porn. I can't begin to describe the flavor, but it is soooo good! Do yourself a favor and try this. BTW, I was using RO charcoal with chunks of hickory wood for smoke seasoning. Enjoy the porn!

Duck and cover:

Update 7 hours in: Internal 160; Mabel steady at 245. Pics below.

I’ve had poutine in Canada. It is amazing. Some people think that poutine is too heavy and rich. Those people are wrong. CC, if you’re ever at a Houlihan’s, try their Disco Fries. It’s not exactly poutine, but it’s a reasonable approximation.

Like my one of my favorite t-shirts says,

CC, again, I'm going to report you to Dennis and he can disable that button for you.