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A few dark days in a row has got me thinking comfort food, how about chili. I put all sorts of chili pepper in this batch, Urfa, ground serrano, cobanero, silk chili also a little semi sweet chocolate and a double espresso. Around here we also put red kidney beans along with the ground beef,onion, garlic, tomatoes. I was winging this so next time it will be another new experience. Just open the package with the ground serrano, better do that one carefully.

My three year old earning her keep. Sent from my SM-G892A using Tapatalk

If it had been me, I'd have toasted that puppy with the MAPP torch in a heartbeat! No regrets!

Leftover KK chicken, sweet potato and veggies.

Here's what I did with some of the chicken breast meat -

I finished the Video on my NY Strip, Enjoy

Boneless chicken breasts with cumin, coriander, pepper, brown sugar and a little salt. The same rub I used on the pork tenderloin. Tasty and moist, it is going to make a great sandwich.

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...

I bought a package with 4 pork tenderloins in it and cut 3 of them up into 1/8th inch coins so that they could be used for a quick meal when needed. The 4th loin I decided to cook on the KK after spicing it up with Burlap & Barrel, cumin, coriander, Zanzibar pepper, brown sugar and a little salt. Spiced up and on the KK. And look at what happens- Taste test. It was hot in the mouth, moist and delicious.

A lovely spring day and an opportunity to get together with friends gave me a chance to put Darth through his paces yesterday. Stole an idea off the forum and made myself a nice little cast iron smoke pot. Worked great! Kudos to those who are willing to share their ideas with us noobs! Loaded up with some baby backs and a couple slabs of beef back ribs - both dry brined and rubbed. A little smoked mac and cheese... My first two tier cook - ha ha!

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.

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.

Prime 15lb brisket from Costco. 20 hours later Heaven.

@El Pescador - we have a very bad habit on this Forum of coaxing others into buying lots of stuff - grills, accessories, spices/rubs, other pieces of cookware, etc. I'm as guilty as anyone and have a ton of stuff to show for it, too!

Yea Aussie must have taken a cut out of it - LOL

I don't know that looks more like 4 fingers - an oz baggie - just sayin.......

AKA - a dime bag!