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Wanted to try making jerky. Recipe was 150ml teriyaki sauce 3tbs Worcestershire 2tbs paprika 1 tbs black pepper 1/2 tbs salt 2tbs chilli flakes 5tbs honey I used eye round. I got 2kg worth. Put in freezer for 30 mins and sliced it 5mm. I made two batches of the recipe above. One with chilli the other without. Marinade overnight. I used the basket splitter and put in half a basket. I used banksia cones to smoke. Got temp up to 70 degrees (centigrade). The KK kept the temp constant once I got to 70. It was the first time I was using the fireboard and having it cloud connected was great while I was out and about during the day. I cooked it for 4.5 hours. It turned it great. It was a great texture. My 4 yo daughter loved the non chilli one. She is addicted. Sent from my iPhone using Tapatalk

The leaves aren't anywhere close to the intensity of the berries. I have both. I was the one who coined the name "Purple Crack" given how instantly addictive this stuff is. I use it all the time. Fortunately, I still have 4 dime bags left out of last year's kee. Hoping it gets me through this year's drought!

I wanted to try picanha using the roti spit. Must admit it was fiddly getting it onto the spit. Any tips appreciated. I used the basket splitter with the charcoal at the rear. A lot of fat dripped onto the other side of the basket where I had foil. Next time I may just use the full basket. I also forgot to season so had to do it afterwards. Family loved it. So does our dachshund who gets the leftovers. Sent from my iPhone using Tapatalk

ckreef posted a grilled half head of cabbage, with vinaigrette. I've done it once - very tasty. I'd eat everything on that menu - crazy, insane goodness! Mangalitza pigs - Oh, Hell-yall Yes!!!

Ah, that makes more sense. I think I responded before coffee. Never a good idea.

A.R. published Tuffy Stone's competition pork butt recipe from his new book, and I was in the mood to cook a butt...I didn't bother with the rub or sauce part of the recipe, but I used his injection recipe and his temp and time instructions. It made me remember why I stopped injecting years ago - I told my wife there might be apple juice on the ceiling... In the end, though, it was well worth the mess, the pig turned out really moist and tender and tasty, one of my better butts. Also, the shorter cooking time was nice, as I don't usually cook butt at 300 degrees, and this only took about seven hours. I will use his method again... After one hour... Done Bone pulled out with ease...

Janesville Wisconsin. I know it will be, I have been looking at these for a few years. So excited and anxious!

Very nice. I know one household with a happy dog. Traditional pichana doesn'thave a lot of seasonings during the cook s&p mostly, maybe a little garlic. Make a nice chimichurrie sauce for dipping the meat in at the table.

@Aussie Ora as the Steppenwolf song says "Goddamn the pusher man!"

Don't know anything about Fireboard, but if you're buying a Guru, all you have to do is ask for the fan for the KK. Dennis had built the port on all models to fit their fan exhaust. No adapters needed. Plug & Play, baby!

Eeeeek! Red hot coals, over 400F in my KK. I reached down to turn the left dial and this HUGE snake crawled out of the vent! I’ve named him Lucifer because of the temps he must have endured. HUGE, I tell ya!

Looks great to me. I used only rock salt on mine too when I made it. Sent from my iPhone using Tapatalk

Looks great, I salted meat using coarse sea salt and whipped up a chimichurri sauce to go with it. I didn't need the forks when I done mine on the BJoe, going to be doing a picanha this weekend for family and friends

Patience grasshopper, it will arrive when it arrives. Lol I know how feel

Sure looks very tasty.

Tangles, that is great. I have jerky on my to do list, having never having done it before. Thanks for posting your recipe.:)

Excellent.

I love jerky that looks delicious nice cook

That’s a really nice and tasty looking cook. I bet the family and dog were happy

I was your supplier dodgy as lol Outback kamado Bar and Grill

The FireBoard has been great so far. Doing jerky today and the charts are handy. Am at my son basketball and it’s good to see that temps are constant. You can get the fan cable for the fireboard and plug in other fans. The guru ones fit the KK. I will check if it works with the fireboard and let you know Sent from my iPhone using Tapatalk

I vote for the daughter!

Hi Bruce, the cabbage is not pickled. They had trays of barbecued cabbage on their work counter. I looked it up in their recipe book and it looks like they parboil the halved cabbage briefly, then barbecue it to colour and wilt the leaves and then dress with oil, lemon and salt and pepper. Very tasty!

Thanks for the recommendation @alimac23. The food was really good but the best bit was their ice cold Breton cider. OK, so it wasn't the best bit but it went really well with the food. @MacKenzie was right, I had more photos but was on the train and couldn't upload easily. Here they are so you can have the whole experience. I arrived early so they were still in the middle of their staff briefing. The guy was getting all excited by the wine. I was happy with my cider. Menus The food Sourdough with bone marrow Pig's head scrumpet - delicious and not as scary looking as it might have sounded. Smoked beef neck with divine shiitake mushrooms. I have tried making the shiitake mushroom pickle at home. It was nowhere near as good as this. Onglet. I think that is what you call hanger steak. Hispi cabbage

I'm an early convert to Syzygies' cast iron Dutch oven smoker pot for longer smoking sessions.