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I confess I did not get my wife any flowers for Mother's Day last weekend but she liked this better. 2 inch thick rib eyes reverse seared on the BB32. First steaks I have cooked on the KK. Pretty basic, just Worcestershire sauce, sea salt and ground black pepper. Also served simply, with baked potato and fresh cantaloupe. Really hard to beat.

Tonight I tried out a new Trader Joe's pre-marinated meat - Chicken Shawarma Thighs. Folks, this one is a "keeper." On the grill, basket splitter, with a chunk of peach wood. Dome @ 375F. Served with pita pockets, homemade tzatziki sauce, red onion, red leaf lettuce, and purple crack seasoned diced cherry tomatoes.

Oh, hell no. Do I look like MacKenzie??

Amusedtodeath, that pork butt is moutwatering. Tony, chicken shawarma looks extra tasty, what a great meal.

I know I know i am neurotic. I already went and bought charcoal for the burn in, plywood to move it and read the manual... 3 times.

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...

We buy a lot of bulk meat at Sam's/CostCo/BJ's and portion them out into vacuum bags and freeze them for use later. Never had enough room in the refrigerator freezer, so we purchased a 7 cubic foot chest freezer. Every time there was a sale, I would buy more meat and stick it in the freezer. After a while, that freezer was stuffed full of every kind of meat available and we had no idea what was in there and where it was. So Mr. Bright Idea bought a white board and mounted it above the freezer and started writing down everything that went into the freezer and erasing what came out. That worked for about a month until I found out that not everyone in the household was following the rules (the names will not be revealed to protect me). Not to be swayed from my mission to know exactly what and where everything was in the freezer..........I divided the freezer into sections, got a clipboard & wrote everything down....................then LOCKED the freezer and hid the key. I'll fix those derelict freezer raiders!!!!!!! My locked freezer and hand written lists worked great all winter..................until this spring when I couldn't find something I was specifically looking for a recipe. WTH?????? So I did what any self respecting communist freezer dictator would do, took a total inventory of the freezer. Much to my dismay.........there were many discrepancies. WTH x 2?? I marched upstairs and confronted the other members of the household. When they stopped laughing & giggling....I was informed that they found the extra key to the freezer and were messing with me most of the winter. They couldn't believe it took me so long to figure it out. I threw away the lists yesterday!!!!!! Back to freezer diving!

Wanted to try some Artisanal bread in the WFO but expecting an afternoon thunder shower. Can I get the bake in before the rain? Nope!!! Bread dough is rising and looking good. Got the oven up to temp with a really nice bed of coals and then the thunder came. I knew what was about to happen so I threw 3 decent pieces of wood on the coals, closed the door with the bottom vent open. Now I just needed to sit back on the porch drinking a few beers while the thunder shower passed. At this point it's raining pretty good and we're cruising along at about 600*. The WFO didn't even know it was raining. The rain passed and the bread went on. This was a sort of screwed up recipe but I think it does have potential. I'll tweak it a bit and try again. I should have left it in the oven another 5-10 minutes. Playing with live fire is definitely a learning curve but I think I'm starting to get an idea on how to make it work. 

In preparation of my new Big Bad 32 arriving, i done one of the final “farewell” cooks on my Saffire, it’s been a great Kamado but can’t wait to get the KK experience. I picked up some meaty ribs from Urban Griller when the BBQ team got together to cook a whole pig. Sent from my iPhone using Tapatalk

I’ve used the previous KJ lump and it was good stuff similar to Rockwood. Haven’t tried the new “giant block” stuff. Not sure I understand the trend toward massive chunks. Followed to its logical conclusion, all I should need is a single lump the size and shape of my basket with a wick on top like a candle.

Hoard that stuff! You can't get more right now. Fortunately, I can get Rockwood locally at a BBQ Grill store. I like it a lot better than Fogo. I think that I mentioned before that I'm trying the Blues Hog charcoal right now, same store sells it. I'm liking it, too. https://www.amazon.com/Blues-Hog-Premium-Hardwood-Charcoal/dp/B01N1YQMAN Anybody tried the KJ lump? Good price point for 20 lbs and Prime shipping. https://www.amazon.com/Kamado-Joe-KJ-CHAR-Lump-Charcoal/dp/B004JMZDB6 Or this one, which I've never seen before? Naked Whiz likes it. https://www.amazon.com/dp/B01D5DDT0G Gonna hit the BUY button on Amazon for both and see how they cook.

Just tried Rockwood, it’s a keeper. The website offers free shipping on three 20lb bags. Sent from my iPad using Tapatalk

Sounds good Outback kamado Bar and Grill

Looks delicious. Tony did you make thr pita bread also?

N

Your best bet is to ask Bob over at Guru. He's like Dennis. He'll work with you to make it work.

Thanks Mac. It was bonfire that got the idea in my head. He asked if you could cook jerky in the kk. I said I wasn’t sure My brother and sister have been making biltong using home made contraptions. Then I say tryus and bosco’s great results. Thought I would give it a try. It was a good result. To me the texture was great. The kk was easy to keep temps at 70. Next time I would load up the basket though as towards the end, I could see temp slowly starting to drop. Most of the charcoal was done when I finished. Sent from my iPad using Tapatalk

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

Depending on the size of the brisket, it could likely take much longer than the ribs, but the cook temps are the same, and cook both to probe tender, temperature roughly 200° internal. I suggest putting the ribs above the brisket, possibly use the reversible grate. This would allow easy access to both for checking for tenderness. Good luck!

If I’m not using Dennis’ Coffeewood lump, I like Fogo. You can get by with Royal Oak, though. I’ll use RO on occasion, but it tends to be more sooty and smoky when first lit.