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Well, I'm at it again. I "volunteered" to cook the barbecue for a couples wedding shower for the son of some close friends. I salted six Boston butts, 45 pounds of pork shoulder, yesterday, and rubbed them and put them on the BB32 this evening for tomorrow's event. It isn't anything particularly creative, but I thought so much meat on one rack of the KK deserved a shout. Per my usual, no real backup plan. The KK, Kooter, hasn't let me down yet!

This probably has never happened to you but it happened me today, I over ate.

Cleaned them up and added some purple crack and rub..3 hours in looking good. Outback Kamado Bar and Grill

Had a tenderloin tip in my freezer from a whole packer I had butchered up, so today was the day. Pounded it flat’ish, seasoned with Lane’s Ancho Espresso rub, and rubbed in a bit of olive oil all over. Cooking it like flank steak, so into the belly of the beast — my KK Big Bad 32. Pulled on the rare side of medium rare and resting. Ain’t she a beaut? Lawd have mercy! Going weak in the knees looking at that. Griddled some onions and peppers, made a quick pick de gallo, and a slice of fresh avocado. There were no survivors...

The KK has been flawlessly ticking along all night, just wrapped all of the meat and out it back on for the final part of the cook. Sent from my iPhone using Tapatalk

The pork butts have just gone on. Sent from my iPhone using Tapatalk

Being home alone ain’t all that bad, 800 grams of Wagyu Bone-In NY-strip and a very nice bottle of Carbernet. Video will follow.

We’re having a BabyQ tomorrow as my wife is pregnant and instead of a baby shower she wanted something where everyone could come and celebrate. Just put 12kg of brisket into the BB32, to be followed later by 5kg pork shoulder and 4 big racks of beef short ribs. I’ll update the thread as I cook through the night and serve it tomorrow. Sent from my iPhone using Tapatalk

That's what I'm talkin' about!

All over except the important part. Hopefully the guests at the event will let me remain in the state.

Ribs, they're not just for breakfast anymore!

And we’re fully loaded, time to sleep a bit but more updates to come. Sent from my iPhone using Tapatalk

Beef ribs are rubbed and ready to go on in an hour. Interested to see what the temperature difference is between the upper and lower racks, I’ve got two probes in probe holders measuring the internal temp at each level, pretty impressive that there’s only a few degrees difference Sent from my iPhone using Tapatalk

That is awesome. If I'm ever pregnant again, this will be my party.

I hope you get a chance to do another batch on Sunday to see how they compare.

Ran the first test last night with 4 pizzas. They all tasted good. It's a sound concept but the execution needs a little tweaking. Thursday night I mixed up the dough and let it rise until doubled. I made the balls and proofed them for about 30. Lastly I stretched the dough into the pans, stacked the pans, and put them in the refrigerator. Friday night they were cooked at 500*. The two on the right were pulled out of the refrigerator and let come to room temperature for about an hour. The two on the left (with green pepper) were pulled straight from the refrigerator just prior to dressing.   This was a new dough recipe. A copycat Pizza Hut recipe. It tasted good and was easy enough to work with. The very bottom of the crust had a nice crunch and the middle was still soft and moist. I'll probably make a slightly smaller batch next time. I also need to up the temperature and get a shorter cook time. Weather to let them come to temperature first or come straight from the refrigerator is still undecided. Will probably try again Sunday. 

One last shot of those ribs, breakfast.

El Pescador, thanks, you know those are air fries, they are nice and thin and fry up very well.

I guess if you're gonna overeat, you might as well overeat well! Those fries look to die for...

ROFLMAO

@Tony, oh no, just when I weaken and make Sriracha Mayo you come up with something else, watch out or I may go back to Ketchup.

Very nice, indeed! @MacKenzie - need to hook you up on this stuff, seeing your sriracha mayo. https://www.kpopfoods.com/collections/most-popular-purchases/products/kpop-kimchi-mayo-sauce-2-pack

Remember to stay hydrated!

This is what sunshine does, it's a whopping 58F and it feels like 80F after the winter, what a day to celebrate. I think I should just sit out in the sunshine by the KK to make sure the temp. hangs around 225F. LOL

I think I'm loosing it, just made a batch of Sriracha Mayo.

I would never get any work done waiting for that chicken to come off the spit.........then I would need a nap after lunch!!!!!!!!

And we’re done. Absolutely delicious! Sent from my iPhone using Tapatalk

Working from home today means I get to spin half a chook on the KK for lunch. Can’t wait for this, the smell wafting through the house is unreal! Sent from my iPhone using Tapatalk

I had some previously KKed meatballs that needed to be eaten so let's make Cacio e Pepe. Used home ground flour to make whole wheat pasta and off we go. You can't really see it in this pix but there is a full teaspoon of Burlap & Barrel Zanzibar pepper on this plate. It was awesome, perfect amount of pepper for a hot feel in the mouth but not too hot.