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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...

Some roadkill mini-chooks over a pan of harissa’d sweet taters and asparagus. The minis were dry brined and seasoned with Meathead’s Simon and Fargunkle rub. ...and this is our new old dog, Buck. Just because. We adopted him today.

More leftover ribs, although you'd never know it from the taste.

Oh boy! That looks delicious

Looking good up in the 703

Good news Randy, you don't have to move. Great work.

Done yourself proud with that one, Randy. Kudos!

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

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!

You are the master of beefies!

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.