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Ok here they are sorry only a couple pictures.ok the first pic is thepork with dizzy dust and vacummed sealed, the second one is prep, third one is grilling and the forth is my friend and me enjoying the fruits of my labor lol. Tony I teally like the dizzy dust, thanks for suggesting it. For some reason I had a hard time getting the KK up to the temp I wanted. The pork turned out very tasty.

Trying the Cow Lick on my brisket today Sent from my iPhone using Tapatalk

I see your pork chop and raise you one![emoji23] I’m waiting on my dizzy pig order but I used Dizzy Raging River on these. I love it. If the other ribs are as good as this one I’ll stop making my own. Great looking meal Bruce! Sent from my iPhone using Tapatalk

Made two loaves of ciabatta today. Child’s play for the BB32 baking stone. Here is the photo shoot. Funny how I don’t have many pics of my kids, but loaves of bread...yeah! We’ve got those! First, washed and waxed the winter grime off my KKids today, so here’s the BB32 shining. Made the biga last night and mixed the dough this AM. Ciabatta is a very wet dough. This one was 84% hydration. The results. Posing. I used @Syzygies steam oven technique. If you have a KK and you aren’t baking bread with it...well...let’s just leave it right there...

First pizza on the Big Bad. Not too shabby. Mushroom, green pepper, and homemade Sicilian sausage. Sent from my SM-N950U using Tapatalk

I bought a load of pork ribs at our farmer's market today and thought I would try out a comparison between my KKs for rib cooking capacity. 21" Main Grate Only - 4 slabs 23" Main Grate Only - 5 slabs 21" Main and Top Grate - 6 slabs 23" Main and Top Grate - at least 7 slabs, I ran out of ribs! Size of rib racks for scale

Just catching up on posts while I wait for my dinner to cook. @Pequod' pork loin and @amusedtodeath's chicken and short ribs have just pushed me over the edge. Can I hold on for the ribs to cook? How to stop salivating? Eat the sides while I wait? No, of course not. Why didn't I think of it before? Adult beverage, here I come.

I didn't have enough time after work today to get anything major accomplished but I did want to do a test fit of the blocks to see how everything fits in the alloted space. The front pavers will be set down in the ground flush with garden stones. The stone stand will be on a cement footer and obviously built up taller. The oven will sit on the left side with a wood storage area below. A slate (?) counter top will be on the right side. It will sit one or two courses shorter and measure approximately 30" x 40". There is a small storage area underneath for probably a kindling bin.

Morning everyone. Reporting in on first cook. Made a homemade rub for the spare ribs I’ll be doing today for a small crowd (no pressure). Used the left over rub to season these beautiful loin chops. Ingredients: brown sugar, salt, black pepper, celery seed, fennel seed, sweet paprika, onion powder, garlic powder, cumin, cinnamon,mustard powder. I sprinkled a very light amount of salt, pepper, and garlic powder before rubbing on some mustard followed by the bbq rub. Had a bell pepper. Instead of roasting it I decided to STUFF IT. had some goat cheese laying around so I diced some tomatoes, onions, crumbled the cheese. Splashed a little olive oil in there with oregano, salt and pepper. SO DAMN GOOD! Beautiful cut.

I think the neighbors were more excited than I was for the arrival of the KK the other day. I had told them I was going to low and slow some ribs in my own rub. The day after she gets in I did the burn all night. Ended up really getting to know my neighbors really well. Dozens of beers all around later we were listening to some classic rock. Apparently playing spoons where they are from ( Saskatchewan) in Canada is a huge thing so that’s what we ended up doing all night while burning my baby in. Went to bed 3:30 LOL Fast forward and I end up with two more racks of ribs, 8 pounds of wings, two backs of raw uncooked kielbasa, and two Frenched racks of lamb. The lamb and sausage were delivered too late for me to throw on. More on that later. For the ribs I made a home made rub. Same ingredients as my first coin on the chops I posted. To reiterate: Rub: garlic powder, onion powder, brown sugar, crushed fennel seed, cumin, paprika, black pepper, salt, red pepper flakes, mustard powder and celery salt Here we have the rub being mixed together. I’ve been cooking by taste my entire life. I wish I could give y’all some measurements but I emulate my mother in the kitchen and she always cooked to taste as well. All her recipes have been passed down through the generations. I used the Kharal (oval mortar and pestle) for the fennel seed and celery salt. There the rub is in its final form. There they are in all their glory. Off with the membrane! First layer of flavor is just garlic powder, salt, and black pepper. Once I rubbed some yellow mustard on the first layer of flavor, I generously applied my rub. Close up! My set up outside! Took the butcher block downstairs and set it up on my cart. While I was setting up with the ribs I was given the 8 pounds of wings. So I ran upstairs and tossed them in the remaining rub. So on the KK it goes for the ribs!!! Oh yeah!!! You can see the evidence of my first cook off to the right. I had done some center loin chops while the KK was regulating temp. That stuffed pepper though. I dream of it still. About 3 hours in. Starting to show a lot of happiness with the color and smoke. Time for the yummy juice: Yummy Juice is raw apple cider vinegar, apple juice, and sweet red wine. Poked some holes in the cap and boom! Spray bottle! Or squeeze bottle? Five hours! Time for take off and slicing!!! Oh baby!!! I put a ring on it! This beast of a KK sure can cook. It was just SO intuitive. Like I was supposed to have one my entire life. Some bonus shots of the wings, which were a hit! The skin was crisp and tight and the wings were bursting with flavor with every bite. A dinner for two turned in to a party for twelve, and with how it became an impromptu potluck everyone was fed with plenty of meat left over!!! 20 minutes in at 300. yes. The tasted as good as they look. Thank you everyone for for joining us! If y’all enjoyed this then I’ll do the same kind of post with the lamb sometime next week. Have a good one! Nomad, out!

Let me know if you can read this. If not, I will be happy to type it.

Just to close off the story, this is what happened to the pig cheeks: What did I learn? That the folk at Le Pigeon are geniuses. Their recipe makes pig cheeks taste light and summery. I also learned that cooking in a pot in the KK while it warms up is a good idea, putting a La Chamba pot in at the end of a pizza cook is not such a good idea. It was risky for the pot but I was lucky and it didn't get upset at being shoved into a super hot KK. It was also risky for the food as it dried out the contents quicker than I would have liked. A bit of extra chicken stock sorted that out and I had a yummy week day meal.

Hey Bruce, the photos look great. Just about to try the rubs here. I got so excited about trying them that I covered half a rack of ribs in Dizzy Dust and half in Swamp Venom. Now, just need to wait for the ribs to cook....

Nice 1st pie, especially with homemade sausage!

Pizza looks very tasty and there is room for 3 or 4 more.

Woo, hoo - nice snack pak of Dizzy rubs. Cow Lick on the brisket will be nice. Warning - the Ghost will definitely get your attention!

It’s a personal pan pizza. [emoji23] Great first pizza Sent from my iPhone using Tapatalk

Pizza looks good but it does look a little small and lonely in the last picture - LOL

Wayne that is Artificial turf I had my grass replaced front and back. We have been having a drought. And my yard looked terrible we were asked to cut back on our water use, so I figured this will save a lot of water.

Peposo with creamed potatoes - the potatoes gave the mouth a little relief from the heat of the stew but it's the heat of the stew that makes you wanting another bite and another.;)

Nope but I'm willing to haggle a bit if it seems like I'll get somewhere with it. This is a totally kewl landscaping place. Way cheaper for everything compared to the big box stores and family owned. I'll snap a few pictures when I go later this week to pickup my "counter top".

@alimac23 I can just see it now. 15 years down the road and the wife will say, "Do you know what today is?" and you'll reply, of course...It's the day we decided what KK to purchase!! On a side note, today is the wife and my 30th anniversary. Been together so long we're starting to look like each other...her mustache is phenomenal!

My new friends arrived yesterday and I couldn't be happier. This is a short picture story to introduce you to them and give you a feel for the differences between the 23 Ultimate and the new 21 Supreme. First, I have to cede to Dennis and refer you to his photos and announcement here: Here is a picture of the two of them installed at our home in England. They are looking pretty and our "ODK" will get a lick of paint or tiles in the summer to provide a more suitable setting. Here is a shot to show off the 21's manly shoulders And the 23's rounded belly by comparison The main grates don't look too different to each other in terms of surface area But the baking stones do! I've left the heat deflectors in their packaging for the moment because so few of you seem to use them! And here is a comparison between the fire baskets and the drip pans And finally, the view that I am so lucky to have just outside my door I will post any additional differences as I find them. Do ask if there are any photos you would like or things that you want to know about them.

...tri-tip, of course! Tri-tip is hard to come by in these parts. If you find it at all, it’s likely to be hacked into some unrecognizable shape that leaves you wondering whether it is, in fact, tri-tip. Or perhaps it is possum...or some other varmint. I’ve tried the $80 Wagyu tri tips at Snake River Farms and, frankly, I’m not all that impressed. So, decided to take a chance on a recommendation I got on tri-tip at some forum — Harter House. Tri-tip is their specialty, $20 each with free shipping for orders over $125. Decided to give them a go and ordered up a pile. Here’s one of them. Seasoned with Dizzy Pig Raising the Steaks, then sous vide at 131F for three hours. Immediately after, chill in an ice bath for one hour to get the temp down to under 40. Then onto the indirect side of the BB32 at low temp with some oak for smoke. If you haven’t tried this technique of chilling after sous vide, then smoking...give it a go. Using my MEATER. Love that thing. Once it reached internal temp, pulled it and cranked the vents. Two zone is easy peasy for the BB32. Gotta have Chimichurri as your board sauce. Gotta say, the Harter House tri tips are excellent. Highly recommended!

Reverse seared strips with bakers and corn! Sent from my SM-N950U using Tapatalk

I’m with you Mac! Tekobo can I come over for that cook I’ll bring the wine lol

...and that, folks, is how it is done!

Oh geez, words can't complete your day and the effort you placed into it. Fantastic, and the neighbor thing was great too. Hope for you the best. Do u deliver?

Lots of ingredients, nice blend

The 32” is a great Choice! A few of us have both , speaking for myself, I got the 23” first as the 32” wasn’t available. Then I got the 32” last year. Personally I like having the space to do more.

Very readable. Thanks much!

Great pizza, looks well textured along the edges but so alone on such a big stone. Wish you many years of enjoyment. This toy allows you to think outside the box, allows you to make things otherwise you were not able to do on another piece of equipment. Happy trails

I was going to answer, but Bruce has gotcha covered!

I took some pictures here they sre

Bruce, where is the pix of tasty cheese lunch sandwich you had today?

I’m looking forward to see the finished product and cook. Looks like you are off to a good start.

I would have no problem eating a slice of that especially with homemade sausage. Nice cook looking forward to more.

Tony I made a Swiss cheese sandwich on olive bread with the curry ish rub on it, tasted great I’ll be using these rubs on everything. Any suggestion on which on to use next?

Don't become a "one trick pony," Bruce. Try some of the other rubs, too, especially on grilled veggies.

Funky egg bites! Interesting texture for sure.

Thanks Grant they were pretty tasty. I think they would’ve tasted better if I use some of that dizzy pig rub on them. The only reason I didn’t use it is because I didn’t know if my friend would like it. Turns out he really like that dizzy dust rip on the port. I did use some of the dizzy dust on the mushrooms that I grilled separately. I sprayed them with olive oil and then dusted them With the dizzy dust. Happy grilling

I'm sure that it was better the second time around!

I saw a recipe on the Anova web site this morning that looked interesting - sous vide egg bites. https://anovaculinary.com/easy-homemade-sous-vide-egg-bites/ I used eggs, some yogurt, pimentos, pepper and cheddar cheese to make 3 egg bites in three 4oz Mason jars. SVed at 172F for 60 mins. The bacon pieces are ends from the last smoking bacon cook. The yellow on top of the egg is Tony's hot sauce.:) Nice smooth texture-

Looking good Bruce! I may even try some of those kabobs this afternoon after seeing yours.

Definitely, nice looking loaves.

Good pictures Bruce. I think you outdid yourself this time. Looks yummy.

Looks good Bruce, your eating well. Dizzy dust, sounds interesting, always lookin for a good rub, think I'll take you up on that. If your interested and maybe lookin for one on beef, try Eat Barbeque the most powerful stuff....Yum. Hey, your grass is green, that ain't astro turf is it? Looks to nice, Can't even see a weed.

And there's leaves on the trees, too! Despite this weekend's weather setback (more snow tonight/tomorrow), things are popping up out of the ground. My daffodils and day lilies are about 4 inches high. Grass is beginning to sprout, but no sign of activity in the trees yet. @Pequod - tasty looking loaves.

Pebbles cook better.

All good. I can confirm that my baking stones fit just fine in both KKs with no need for any metal work. AND I have got them the right way round this time Seeing some slow roasted lamb in my near term future, need to get the 21 looking a little less pristine!