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Labor Day cook - local corn and snags! A snak pak - polish, chorizo, and habanero. Plated with homemade fries (twice cooked in the air fryer) and a nice local beer! 3 mustards for dipping the snags and some aioli for the fries (hint, hint - MacKenzie!) And, I did use the Chippy salt on the fries, Aussie! Nice.

Everything went really well. I cut the 4 pound roast in half and it got to medium temp in about 40 minutes. I kept it warm about an hour until supper time. The sourdough rolls actually had a perfect soft crust - mine are often too hard. One guest commented it was the best meal she had ever had that started as a chuck roast. The vanilla ice cream was (always) an excellent addition to the blackberry pie.

Tony, I hear Heinz Organic Ketchup is very good.

Planning yet another new (for me) cook for Labor Day, prep already in progress. Four pound Alabama Wagyu chuck roast rubbed and ready to go. I plan to cook it this afternoon in time for the last college football game of the weekend. BB32 (Kooter) is loaded with charcoal. Sourdough is rising for the sandwich rolls and I'll make a horseradish sauce to go on them. The only other project is the blackberry pie for dessert. Hopefully it will all be tasty (and Roll Tide)

Chicken with spicy plum sauce, air fries and Organic Ketchup. On the way to making spicy plum suace- Previously grilled chicken, plum sauce and air fried sweet potatoes with Organic Ketchup.(Just for Tony.)

Came off after 6 hours. Nice but very rich ! Sure couldn't eat these too often. Chicken tomorrow

Whipped up a couple of chicken parmi’s last night, no plated shot unfortunately.

What a fantastic meal MacKenzie, love it!

Randy, great job on that meal, everything is looking delicious.

Thank you for all the congratulations and positive comments! I did mention that I would be cooking a pig on the 42 for a wedding reception Luau on Saturday. After recovering from the job I can now share a comments and pictures along with the sequence of my first 4 cooks. I will say that Soy and sugar can make for a very messy cleanup, which I did not enjoy performing. So here goes: Monday: KK retrieved, a very good day! Tuesday: 18 Racks of Baby Backs. No time for pics after I got it started so just 1 below. I shot for the DENNIS BOOK OF WORLD RECORDS... mistakenly thinking I could easily cook 18 Racks of Baby Backs simultaneously. I miscalculated and placed the first 9 racks on the lower grate, the additional 9 racks on the Upper Grate (not the main grate). Charcoal basket splitter was at about 20% capacity with Coco Char. I don't recommend this configuration! What I should have done was: Light the coco char in the center of the basket, place a couple of heat deflectors covered with foil with attendant drip pans, then used the main grate and upper grate for the cook. I also would recommend splitting the cook into 2 sessions 4 rack on on grate and 5 on the other. This would improve the airflow and browning/bark on the rib racks. I survived the cook, took almost 8 hours, and I had to add coco char, and rotate the ribs between grates to get the desired results. Lots more work that I wanted to do, and a horrendous amount of cleanup. Wednesday: 40 lbs of Korean Beef Spareribs This was a cook that blew my mind! After I spent a whole work day cooking baby backs, I was afraid I would find myself spending another long night working this ribs through their cooking process. Not so! I received the cross-cut short Ribs (Korean style doesn't separate the individual ribs but rather cross cuts through the bones, my ribs were only 1/4" thick) on Monday and marinated them in traditional Brown Sugar Rub, Soy, garlic, onion, ginger and diced asian pears overnight. I loaded the basket with hardwood lump charcoal and lit in 4 placed across the bottom of the cooker, closed the lid and heat soaked to 325. Took about an hour to get to operating temperature. Then I opened up and started laying on the ribs from left to right. by the time I go the ribs laid out, it was time to flip. So I flipped, then started retrieving. About an hour later, I was done! Great results, but a very crusty set of stainless to deal with, burnt on marinade was a real pain to clean! One note, because the cook went so fast, I had to leave the top open, this allowed tons of airflow to the coals and when I was done and closed the lid, my temp soared to 550 degrees at shut down. This caused the grill to start off-gassing for a short while so I had to babysit the KK for a couple more hours pressing down the tiles as a few started to bubble from beneath. No big deal as the hardwood charcoal was basically consumed during the cook, so I didn't have a long session before cooling took me below the level of gassing off. Thursday: 60 lbs of Teriyaki Chicken thighs Pretty much the same as the Korean ribs. Went quick (less than an hour)! Surface area of the main grate is amazing to work with. Same lengthy cleanup though. Almost 2 hours of scrubbing grates after a full overnight soak. did not get any photos of the chicken cook. Friday: Took the day off, went and got the pig. Not a big pig, just 45 lbs. it was to be more of a center piece than the main course per the client. I had to deliver the pig by 1PM on Saturday and didn't really know what to expect from a heat soak and cook time perspective to on Friday night at about 8pm, I assembled the cook. 16 lbs of coco char in the center of the charcoal basket, no splitter installed, and lit the coals for a low n slow. I then installed supports and 2 center head deflectors covered in foil to keep them clean, placed the two drip pans on top of the deflectors and installed the main grate. I used my digit Wifi to keep the temp at 225 and let her go all night long. I got up a 4:30 AM and prepped the pig with just some salt and pepper in the cavity, a few herbs as well. I foiled the tail and ears to prevent them from over browning and stuff a ball of foil in the pigs mouth to enable placement of garnish after the cook. Put the pig in place on the grate and monitored till internal hindquarter reached 180 degrees, then I cranked up the heat to 325 to finish of the cook! at 1PM I pulled the pig at 192 degrees. That said my 16lbs of coco char burned for 17 hours and still had plenty left! A buddy and I used a couple of pitchforks to lift of the pig and serve at the wedding. Everything went very well and I will remember this week my whole life! What fun cooking with such a great and versatile tool! I was concerned that As Porky Pig would say: "th, th, th, thaat's all Folks.. !!!!

Yum yum yum that looks really delicious!

This weekend was a Detroit Style Pizza.

Yep, that does happen sometimes. I have noticed, though, that somehow the sun still comes up the next morning, and friends, close to home or far away, are still friends.

Interesting looking spit roti grill there, Aussie.

Teriffic mate looks so specky. Bet your grin just got bigger looking at it watch out your wife will be jealous. Lol Outback kamado Bar and Grill

Cooked another chicken and roast pumpkin and corn tonight, really impressed with the Weber vegetable / roasting tray. I always struggled with getting the pumpkin nice and caramelised, but this makes it easy!

I just can't get enough of these Lebanese Mountain Bread Pizzas. These are fresh tomatoes just out of the garden and the I used pesto instead of tomato sauce.

Had a productive day today, i smoked some home cured bacon. Not to waste the heat, I then made chicken wings for dinner, paired with Lillie’s Q Carolina sauce and a home made blue cheese dip, they were great!

Hi alimac, I used my Maverick this weekend. I had the same results as Tony did. I was about 25 feet away but had no issues. The defect one must have found you.