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Truck driver, two workers and myself got this beast to the back patio. Used pieces from the top of the crate to soften the step down the ramp. The BGE in the back ground is sad, but will find a new home soon. In the first two weeks I have done several chickens, brisket, Pizza and Boston butt. I was very nervous about the size and cost, but after only 2 weeks I know (and my wife) think this is great. Dennis was very helpful and never pushy about the sale. Cant believe how much better this is than the BGE. The food is soooo much moisture and the heat control is outstanding. Gizzie the white lab is waiting for the Boston Butt to come off the KK.

Had some leftover pork butt from a cook I did for Memorial Day weekend get together. In our house, that usually means one thing - TACOS!!

I planned this for yesterday but I was exhausted after staining my deck I went to the freezer for precooked chili. So, today was the day I've been waiting for this repeat meal, loaded cheese burger with airfried chips. Plated.

Oh Boy after looking at all this wonderful looking and tasty looking food now I have to go get something to eat. Tonlythat picture of your dinner with the salad looks so yummy, my mouth is watering. Mac your burger and chips is making my stomach grumble lol,nice pics. David those tacos look yummy save one for me lol. and let us all have a silent thought for all our fallen hero’s this memorial day

Where's the beets? (intended pun on the old Wendy's commercial!)

We had our Memorial Day cook today. Everything pictured is homemade.  Pulled pork from last night's controller screw up. Came out pretty good considering. Cowboy style baked beans. Cream corn - awesome and easy recipe. Vinegar based summer Cole Slaw. Mrs skreef's sweet girlie sauce. Vinegar based sauce. 

Nothing says Memorial Day like Mediterranean food! I give you my Mediterranean’ish Souflima (my Greek Souflima recipe substituting Dizzy Pig Mediterranean’ish for the salt and oregano) and homemade pita on the baking steel. Also a great teaching moment in basic heat transfer! Radiation, conduction, and convection all on display at once. I believe they call that a heat transfer hat trick!

I suspect my pit probe placement may have been partially to blame for what ended up being a very long (too long, I think) cook. I put two butts on - one maybe 5-6 lbs, the other a big butt - 8-9lbs - at 9:30 on Friday night, with my pit probe attached to the bottom grate. I didn't hit target temp (203) on the small butt until 4:40 Saturday afternoon and by then, it had become a little dry (still good, just not as succulent as I would have liked). I pulled the larger one off an hour and 10 minutes later at a temp of 191 (was time to head to the party I was taking them to!). The large butt was perfect - in hindsight (no pun intended), I should have pulled the smaller one off earlier. I suspect the slow cook time was a result of cooking at a temp that was lower than what I thought - the probe being too close to the fire and in contact with the lower grate. I did pop the pit probe up to the top grate using the cork and pick method towards the end, after reading Tony's words of wisdom, but by then, it was a bit too late. Lesson learned.

Simple dinner last night - very nice day to sit on the deck and have some Vinho Verde while dinner cooked. Chicken legs & thigh marinated in Uncle Dougie's (I injected some into the chicken, too) and a nice ear of corn. Direct, 350F, cherry wood chunk. Plated up with some salad and crusty bread. Oh, and more Vinho Verde! Corn came from somewhere down south, but was still pretty good for this early in the season.

Cod with red charmoula.

Inspired by all those glorious beef rib cooks by Aussie, I decided to give it a go today as my Memorial Day BBQ. Marinated in Korean BBQ Rib Sauce, then dusted with Dizzy Pig Raising the Steaks. On the KK, indirect @ 250F with the smoker pot of mesquite & post oak chunks and a cup full of mixed fruit wood pellets (apple, cherry & peach). The last 45 minutes, tossed on an ear of corn. Plated with some air-fryer spuds and a nice fruity Zin. The corn was surprisingly good for this early in the season. Obviously not local - I won't see any of that until after the 4th of July!

Wife has to work on the actual day, so doing our cook today and having guests. Full arsenal today. The 32 smoking a brisket. Fired up the coals last night, hence the CyberQ to hold it at low temp overnight. Then ramped it up this AM for a Franklin style brisket using the smoke pot over coco char. Bad lighting, but the boys together. And on the 23 we have some ABT’s over coco char with apple wood. More later if I remember pics. Cooked ABT’s.

Mac is that right after you finish staining the deck planting the garden and feeding the critters just before making dinner? Lol you are my hero

I think there is a dealer within 50 miles of me, so I'll try and get some of these pellets. Thanks for the info.

Indeed!

Peach Melba coleslaw dressing - CRAZY, but I like it!!

The Cole Slaw was especially good. I make a vinegar and oil slaw dressing. This was a peach and wild raspberry version. I used only the very best dressing ingredients I usually save for special occasions. I guess this was a special occasion

Looks great! Starting pretty much the same meal 24 hours behind you. Even had a probe malfunction for the first time ever.

Yes. That’s why I splurged on the Guru probe tree!

Beautiful. I can just imagine the nice, sliding flakes of fish hot off the barbecue. Delicious I am sure!

That is an interesting device. It reminds me of upholstery springs. Seems to hold the fish well.

Can’t beat good roadkill. So...being in Hawaii, when are you going to school us on Huli Huli?

Great vid mate nicley done ,I hear you on fat .I usually do a collar butt. For pulled pork renders nicley Sent from my SM-T835 using Tapatalk