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On the other forum this months challenge was " something with a bone ". I cooked racks of lamb coated with panko bread crumbs with a side of parsnips and celery root mashed potatoes drizzled with a pomegranate reduction and a parsley and mint sauce. I added extra photos if they want them for the Instagram site. The lamb was cooked to almost a medium. And here is my entry photo...

Did the Reverse part of Reverse Sear on this burger tonight. Internal temp. was 160F and Pebbles started at 180F and went to a max. at the end of the cook of 295F. Poor lonely burger:( Ready for the bun. Loaded cheese burger and chips-

My first cook on my KK was Pepper Stout Beef, which I had yet to try. Turned out great. If liked it with beef, I knew I'd love it with bison.(yes I'm a big fan of bison meat) I went out and procured this beautiful bison chuck roast from a local bison farm. About a 2.5 pounder. To season it, I kept things pretty simple - rubbed it w/ oil and coated w/ 50/50 kosher salt and coarse ground black pepper. With the KK humming along at 250F with coffee char and a few hunks of cherry wood, set up with the deflector for indirect, it was time to put this bad boy on the cooker. A few hours later ... At this point the roast was at about 165F. I chopped up a red onion along with an orange bell, and tossed in a 1/2 size aluminum catering pan. After pouring in a Guinness, I put in the roast in the pan and topped off with some fresh chopped garlic. Sealed the pan with aluminum foil and finished on my KK until the bison hit ~200F. After pulling .. No fancy plated pics here, LOL. This Pepper Stout Bison got loaded up on plates, bowls, and sandwiches and disappeared in a flash. If you have a source for bison in your area, I recommend giving this a try!

I've had my 21" for a couple of weeks and managed to get a few cooks in. I started with some St. Louis cut ribs. I filled the basket with Royal Oak and used the refractory deflector with a disposable aluminum drip pan. Cooked for 6 hours at 225 (put them on at 185 since I couldn't wait). Temperature control was great. The wind was gusting on and off, so it needed a bit of adjustment throughout the day. Great smoke ring, texture, and flavor. Some of the best I've ever made. Next was a boneless pork butt. Brown sugar and a light coating of Pork Barrel BBQ rub, which I wouldn't use again. Too much heat, too little sweet for my taste. I'll make my own next time. I started it a little late, 10am. I kept it around 235 grate temp, but eventually pulled it at 172 when the grill ran out of charcoal 10 hours later. Ended up finishing it wrapped in the oven for a couple hours. Came out great. Only weakness was the rub. I used what I thought was a full basket of Royal Oak and 4 large chunks of cherry wood. The RO was basically small pieces and the cherry chunks were a little wet, so I think that contributed to the problem. Next time I'll weigh the charcoal to get a better idea of how much I put in. Live and learn. After 4 hours: After 8 hours: Pulled at 13 hours (wicked smoke ring):