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Finally getting to upload some cook pics, delicious, simple spatchcocked chicken and hasselback taters. Pulled the chickie off at 150 degrees at the breast as Kenji Alt-Lopez suggests (actually he suggests 145 at the breast), let her rest, and then carved. Still learning to cook at high altitude (5500 feet), different than my usual 1500 foot altitude. Also although I am not new to to Kamado style cooking, this KK is different, so well sealed, less lump is needed, so much less lump needed in my Weber style charcoal starter. I love my KK! Sharon 22" high top KK

A guy and his girlfriend were on lover’s lane smooching when all of a sudden a motorcycle gang shows up. They pull them both from the car. The leader of the gang draws a circle in the dirt and tells the boyfriend to stand in it. Gang leader: “If you step out of that circle, we’re going to beat the tar out of you!” Boyfriend: “OK, but please don’t hurt us.” The gang leader walks up the girlfriend and says “How about a little kiss, baby?” Girlfriend: “No, please don’t.” He looks at the boyfriend and sees that he’s starting to giggle. Gang leader: “I said how about a kiss, baby??” And then rips her shirt off. Girlfriend: “Stop! Please!” The gang leader looks at the boyfriend and now the boyfriend is laughing. Gang leader: “OK, baby, looks like your boyfriend doesn’t care” He plants a big kiss on her and looks again at the boyfriend. The boyfriend is still giggling and laughing. The gang leader walks over the boyfriend and says, “I ripped your girlfriend’s shirt off, planted a big fat kiss on her, and you’re here giggling and laughing. What’s so funny, chump?” Boyfriend: “I stepped out of the circle 3 times and you never saw it!”

Through strange circumstances Mrs skreef got her middle right finger smashed at work. It cut her finger down to the bone on both the top and bottom side. It also broke that bone. She went to the local emergency room where she was at which is located about 2 hours from the house. I rushed down there as fast as possible. We were up for 24 hours yesterday and finally made it home at 4 am this morning. We are now up and about waiting on a call for an appointment with a orthopedic surgeon. She's in good spirits despite it all. Will post an update later on.

A friend forwarded me this post from a cooking site. They are suggesting using Mayonnaise as a "rub" before grilling a steak. I have used mayo as a "rub" on fish before, to help take away the gamey taste but never thought or heard of using it on a steak before grilling. So last night I put a thin coating of mayo on a nice skirt steak, applied a little Adobo seasoning and then smoked the steak, indirect with a little cherry wood. Didn't tell my guinea-pig dinner guest what the "seasoning" was before serving the food. I have to say...it was pretty darn good. It held the seasoning, absorbed the cherry smoke and tasted like I put a nice seasoned butter topping on a finished steak. The test dummy buddy also remarked how good the meat tasted and wanted to know the cooking details. Going to try it again......................the next test will be a reverse sear on a nice rib eye. Worth a try if mayo is part of your diet!

Love it! Looks amazing. Where did you find your rod and spin basket? Direct or indirect heat? From photos looks like indirect. Low and slow (250) or higher in the dome? Sharon 22" Hi Cap KK

A twist for sure but the pizza looks great.

I should add that I thought it was safe to do an hour of cold smoking because the outside temp is near 40F. I wouldn't do this in the middle of summer. In the winter I might consider doing a longer cold smoke.

Happy Birthday to your son. Set your temp at 525F and make sure it is heat soaked. If you have an IR thermometer you can check the temp of the stone- 500F would be nice. Upper rack and on the baking stone, that's it.

The addition of the cinnamon sugar coated banana threw me over the fence!

Aussie, that is some Pizza cook you did and the results look very tasty. Another day of fun at the KK.

The twist is looking good.

Fresh rosemary, Italian parsley, fresh garlic, ground coriander, zest from 1 orange, s&p processed (food processor or mortar & pestle) to a very course mixture; all held together with EVO into a loose paste. I like to wash and dry the racks then smear the herb blend over both sides then onto a rack over a sheet pan in the refrigerator for at least 1/2 day before putting in the KK (325-325º) for 2-3 hours depending on the animal they were harvested from ;). Leftovers tonight with a Blackberry & Ginger BBQ sauce smear

Awesome spin cook.

Dam aussie that looks mad!! Gotta try some of these myself. You think the basket splitter is the way to go with these kind of cooks? Not just spinning them over the nice burning coals? ive not given the splitter a go in my 32.

I can't take it. I want that spin rod and accessory basket so bad! Just waiting for stock to arrive in California so they can go on the website

Nice!

Nicely done. I love the Carne Asada and Santa Maria pre-marinaded cuts from Trader Joes.