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I totally side with your wife, amusedtodeath.:) Except they must be in Caesar Salad.

Was going to do a rotisserie like pequod did but things got the better of me plus I had no tie to truss any way. I started by using one of the grill mates veggie marinades ckreef sent me chopped up nice selection of veggies .then made some home made brioche bread crumbs using some leftover buns mixed it with some dizzy pig pineapple head and butter to put under the skin.gave the bottom some lemon myrtle pepper berry rub . injected the chook with uncle dougies sprinkled with some apple rub on it goes .with a bit of apple added at the end..

Started with just enough hot water to dissolve salt and sugar, added ice to chill, then added a quart of buttermilk along with a couple packages of drumsticks and let them brine for 24 hours. Used a new little toy to hang them on the main grate at 225-235 until 170 internal. Used a small cube of "mapple" for light smoke. Served along with fresh broccoli seasoned with salt, pepper, lemon, parmesan and of course, purple crack. Also field peas.

My boss came down to the local office the other day. Asked a coworker if she made homemade pizza. Then proceeded to tell her about this "really good" frozen pizza you cook "homemade" in your oven. I just laughed to myself and walked away. Most of the world is clueless.

tekobo- "I'm loving home made pizza on the KK. A world away from store bought domestic oven versions!" I had the worst store bought pizza from a restaurant that is a pizza franchise. I wish I had taken pixs it was so awful, in fact it was so bad that I thought I should make a pizza take it in and show them what it is supposed to look like.

Did two pork butts yesterday. One for me and one to send the nanny home happy. Used salt free dizzy dust and then made tacos with the pulled pork, hot pepper vinegar sauce , and avacado mayo slaw. Home made half sour pickles on the side.

I like anchovies on my pie, but my wife is disgusted by them... I just put them on half the pie and listen to her saying "don't get those things anywhere near my side!"

Delicious, it all looks so very tasty.

So when I saw these pictures I had to laugh and show my husband. Our 8 year olds favorite pizza topping is anchovies.

Pretty sad when Home Pizza taste better than Pizza Joint. Im looking forward to @ckreefPizza's

I almost disregard the lower dials for temp control these days.. A lot of air can be sucked thru a small hole with vacuum but if you restrict the air leaving chimney.. that's more precise. Best bet is to make friends with those ears on the damper top. Take some notes on their position too..

Funny name, indeed. Flashback to one of my all time favorite South Park episodes - Butters as "Humongous" from Road Warrior.

@amusedtodeath - in the table setting pic, is that a hen house down the hill? Is that where those chicken legs came from??

I've had my grills for a few years now and never used the deflector and don't ever plan on using it.

Love anchovies. In fact, I splurged on a nice bottle of Colatura di alici recently, after seeing Andrew Zimmern's show where he went to the facility that makes it.

Foil is almost always OK, keep that deflector stone pristine and unused!

Looks great - what a great first cook. I have just ordered a Fireboard for a thermometer. I was temped to get the fan with but didn't... I have found the temps to be stable on mine. I have done several boston butts over night. Not long ago, I did 4 on my 23" Admitted, I was nervous as my Maverick thermometer kept losing it's connection so I didn't have an alarm if the temp went askew. It didn't matter, the temps stay consistent even when I woke up the next morning. I have slept through several overnight cooks without a worry. I bought the Fireboard as it has bluetooth and wifi. Will see how that goes. I was talked out of buying a stoker or similar by others on the forum. So far, it's been fine for me for all my low and slows. I wonder if was the Perth afternoon seabreeze that got you at the 5 hour mark... though, I don't remember much wind on Sunday.

Just a thought... You could smoke the ribs for 3 hours, hold them, then wrap them and put them in the oven low and slow for an hour or 2, then glaze them back on the KK for 30-60 minutes. During the hold and oven time you cook the tri-tips... When they are wrapped they don't know what the heat source is....taste and texture is unchanged from being wrapped on charcoal. Almost all competition ribs get wrapped.

Beautiful cook! Any pix of the finished bird? Everything looks super tasty!

Lots of stuff! The green splashes were parsley and oregano, the base was deep fried cubed potatoes rolled in aioli and white crab meat and more parsley, the red sauce was a paprika ketchup and it was all topped with a raw egg yolk that was blasted with a brulee torch. Most of the dish was prepared earlier in the day so the main work was getting the potatoes fried and the scallops cooked. This was an example of a risky night. We were hosting a birthday meal for a couple who are our close friends and I asked them to invite four more people of their choice. There was every chance of crashing and burning given the next course included hanger steak (not typically seen as a special occasion cut here), raw oyster mayonnaise and deep fried oysters. I made espresso panna cotta for dessert - simple back up that would soothe anyone who had hated the previous two courses. Happily they loved it all and one 58 year old confessed to enjoying oysters for the first time in her life. So my feeling rubbish today can really only be blamed on the amount of wine I drank.

I have been feeling rather green around the gills today. Heavy eating and drinking weekend. Heavy use of the KK too but didn't have time to take photos. Except for these two. I am in Love with my Le Pigeon cookbook. Would you believe that this picture is of scallops cooking on a plancha? Well, you should. They have been coated in black squid/cuttlefish ink. And I plated eight of these: It is wonderfully dramatic when you cut into the scallop and it is white inside. Most importantly it all tasted great.

The goose breasts were ready to try this weekend. On the left is the Italian, grappa coated, cured but not smoked. On the right is the German, whisky coated, cured and hot smoked. The Husband preferred the Italian. He liked the extra fat. I liked them both. I was surprised at how different they were to each other. Goose breast is now definitely our "thing".

Well I am getting a guru but the more I am reading into this forum the gas attachment is not a necessary item. The double drip pan I will be using during holidays or not but I am already paying for the shipping and I would rather have it not use it a lot then need it and kick myself. I had a thought while day dreaming at work today... I know bread with steam can be done on the KK, how about a New England style steam/ bake? Maybe load the double drip pan up with moist seaweed and layer shellfish, corn and potatoes and the varying grills? thanks again for all the help and ideas. I have settled on the lighter color with charcoal tweed colors. I want the color scheme to marinate for another day or so then I will be ordering tomorrow or Wednesday!

No, Bruce, the house is off limits. Actually once many years ago when we kept bees they came up to the hives that were on edge of the lawn and knocked them over and ate what they could. That was a fun day getting up seeing this mess and having to clean it up and get the hives back together before going to work. I can remember in the rush getting suited up not taking the time to tuck my pant legs in and needless to say they discovered the open bottoms and made the most of it. Talk about sore legs. Yikes.

With 2 weeks off, you should be able to make everyone happy - several times!

Delicious ! Cook was great fun. Brisket ran textbook timing wise, 3 1/2 h at 275F, stalled for 2 1/2 hours, wrapped in brown paper and finish about 2 hours later at 200F internal. Wrapped in an old electric blanket (no longer working) and esky for 3h. Was fabulous. Flat was a tad drier than I would like, but overall hard to fault. Ribs took way less time. About 5h I think. Was surprised, Mr Franklin BBQ implies they are similar durations. Anyway, didn’t matter, they were very fine ! i found controlling temp at about 5-8 hours quite difficult. It was like it hit a point and then suddenly with nothing adjusted the temperature at the plate started increasing and I really had to dial back the lower vent. I get this usually, but odd to be happening after 5h. Quite a bit of damping to bring the temp back where I wanted it. Certainly made me think a stoker or similar might be a useful addition in the future. Especially if I’m out doing jobs, like shopping for beer and other critical endeavours. If there’s already a good summary of alternate options for Stoker-like devices I’d love to be pointed in the right direction.

Nothing like having the capacity to cook 10 butts at once! Or more if I used the upper rack.