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Loafin’. Another 6 months and I might have a loaf I can present to guests.

Now wait a minute - you mean in addition to people who've never cooked ribs on their KK, there are folks who don't drink coffee? What kind of a forum is this?!!

If he is a Pepsi drinker there is no hope. They don't call it Rum and Pepsi - LOL I'm just full of myself tonight.

Bruce the problem is you haven't ever had a truly good cup of coffee. I'm not a coffee aficionado but there is a world of difference between a cup of coffee and a truly good cup of coffee.

I know you'll not disappoint. Seriously though,,,,the transit authority train service travels by this area and that whistle blows at crossings all the time at a distance, gonna have ta get some ear muffs. Daughters wedding shower here tomorrow with 40 ladies and the KK will be earning it's worth. A great weekend to you all

I’ll stick to the “diet” coke for now. Not to change the subject,but I received my meater block today. Can’t believe it got here so early.

You know rabbits are herbivores. They don't fully digest their food first go round which is why they "double dip". LOL You could get a bunch of rabbits and exclusively feed them high end fresh herbs. Grab the pellets after "first processing" and you could have the newest high end pellets. Just sayin.....

I'm not too bad with the trailer, I can't do it like my father/brother in law who have to back back trailers precisely on the back of 52 seat busses. The father in law was supposed to be on the trip with me, but they are too busy with charter work for the defense force at the moment. Would have been good to have the help strapping down the load etc but I managed. If anyone is considering picking up their KK like I did, do contact me for advice. I would have done a few things better.

As a kid on a family camping trip, I fashioned a slingshot, and went foraging in the woods for suitable projectiles. I found an inexhaustible supply of perfectly formed pellets. I was briefly chagrined when my Dad identified them. If memory serves me right, though, I kept using them. The traditional diet of hare in the south of France (where it is now 45 C) is wild-grown Herbes de Provence. They would be spectacular in a pellet smoker.

I pooh poohed the idea of a MAPP torch when @tony b first mentioned it. I also resisted the Milwaukee blowy thing and even supported @Bruce Pearson in his decision to step away from the till and leave the leaf blower in the shop. However, I have since succumbed myself and am so pleased that I did. I use dense coco char in the KKs and it is difficult to light. To get things going I put a small pile of catering grate charcoal in the middle of the pile of coco char and light the pile with a MAPP torch. I then blow with a Matki leaf blower (brand available in the UK: https://www.amazon.co.uk/gp/product/B00NLXXQXQ/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 ). I walk away and come back for a second blow about 10-15 mins in and I now never get that cold coal feeling. I have learned some safety lessons too. The catering charcoal sometimes sparks when you light/blow it and a small ember flew up at my eye once. No damage done but I now where safety glasses and a long gauntlet when I light the KK. Looks ridiculous but better safe than sorry.

Mrs skreef is a pickup truck, country gal. When I came home almost 2 years ago with a brand new Nissan Rogue she wasn't really thrilled. For almost 2 years I listened to her whining about the car. Last weekend we took the Rogue for an oil change. Instead of an oil change we came home with a brand new Nissan Titan V8 4x4. It's a full size 4 door pickup truck with a short bed. Really big on the inside and a very comfortable ride. Mrs skreef is very pleased with this purchase.  The world has a saying, "Happy wife, happy life." I have my own version of that saying, "Happy wife, time for another grill!!!"  So with that thought in mind we took the new truck to Lowes and got a few more pavers. Let the new grill project begin. Will post a detailed thread as progress is made and the new grill arrives. Hopefully I'll order it this weekend. 

I built this shelter for my KK and offset trailer to shelter them but, that idea became a shadow of the past as my desired area became a thought for my wife's new propane fire pit. Now don't worry gentlemen, as soon as the weather changes I'll move those heavy BBQ pieces into position and all will be complete, done, written and composed, never to be repeated or moved, almost certain, you now what I mean, just be sure she's out shopping when you do the deed. Well, I've seen so many nice structures built and posted here I thought my small whimzical rendition may apply in it's setting for consideration as a thought. The structure and floor took two weeks to build and came in at around 1K and it took that long because I'm older than the wood I was laying down. The forested background and distance from the house said, "make it simple." I do believe it's a nice spot to toss a few back, thought of Steve as I remember he liked the afternoon cordial so much. Now to Steve and too all the others that have spent so much to get there areas together and make the journey, your show pieces are magnificent..........I'd have done the same except for two reasons.......that woulda taken 6 weeks of WORK,,,,,,,,,,,,, and besides will be moving to Florida sometime soon enough?

Yum - I bought 6 more lbs today. This time they were labeled as "Ranier Cherries, jumbo". They were defiantly the cream of the crop.

This jumped into my Costco buggy today. I should have bought 2 boxes, I've already eaten 1/3 of this box.

I did incorporate the logo into the back splash but it is really subtle, maybe too subtle. I still have the original but it is sitting in the corner of my garage waiting on an idea. Here's to a great weekend and the occasional train whistle!

If memory serves me correctly I remember your area as being so comfortable and spatial. You could dado out the letters on a smaller board and layin some colored epoxy and place it where you want, a condensed version that would look pretty cool in your area and have a signature feel about it. Incidentally the joists I layed were built into the ground and locked in with a ton and half of 3/4 stone for head clearance and the ability to bring the offset on and off. Keeps the rain off my head, as for now the cookers remain spread about but once moved in I'll have a better chance of leaving them there. Is it full yet,,,a rack of beer would look lonely down in there, waiting on an event. Too big a challenge for one, something designed for many, although I can toss a few back once the train gets rollin

Looks like you both won. I often daydream of a truck like that when driving around in my 23 yo beater with the headliner resting on my forehead. I really like the design of that grill. It does look like a lot of fun to cook on.

That should impress any guest.

Very nice! You have a great variety of cooking implements to choose from. I think the imbalance Tyrus is referring to can be countered with specialty meats and wines of your choosing. Love those types of open fire grills. So much so, that we have been waiting on one since the end of May.

I received mine today also! I was shocked, as I only ordered a week or so ago. Must have timed it right.

Bruce, I was over 50 before I ever had a cup of coffee, a Pepsi drinker I was. There is still hope for you.

I guess your right Mac but it tastes so bluuuugh

Get behind me, Satan!

After watching a chef programme on Netflix my husband decided that he really liked the Argentinian chef, Francis Mallman and his fire cooking. I got the book "Mallman on Fire" to see what all fuss was about. Today I tried his beef ribs recipe. Here in the UK we don't tend to get racks of beef ribs. They are cut individually and we make them in up slow cooked stews. So I was happy to see this familiar cut in Mallman's book even though he cooked them in an unexpected way. Here they are at the start of their journey, on a thick cast iron "plancha" in the KK. I get jealous of all your talk of side tables and cabinets. I have to use my other KK as a side table!! Looking forward to sorting out a proper ODK in the summer. This is the surprising bit of the cook. Here the ribs are, done. They were up to the correct internal temperature after just 24 minutes of cooking - 8 minutes on each "side". My thumb got in the way of the shot of the endives/chicory cooking on the plancha so here is the plated shot once I had taken them off. And we had some roasted sweet potatoes to go with the meal. They came out OK but putting them directly on the coals was just a little tooo aggressive for the skins. So, the quick cook was surprising but what was even more surprising was just how delicious grilled leaves (dressed in mustard, vinegar and oil beforehand), beef short ribs and baked sweet potato were. The Husband said it was an outstanding meal. What more could a girl ask for? A glass of nice red. And it was forthcoming. All good.

@Bruce Pearson - GO FOR IT!!! Ribs are one of the easiest BBQ cooks there is. Up to you whether you remove the membrane on the back or not? Simple process - use a paring knife to pull up the membrane on the end bone, use a paper towel or dish cloth to grab the membrane and just pull and peel it off. It usually breaks so you'll have to do this a few times to get most of it off. Removing it helps get more seasoning into the meat. If you decide to leave the membrane on, don't bother putting rub or sauce on the backs, as it won't penetrate the meat through the membrane. I slather plain yellow mustard on them, then a liberal dusting of whatever rub you like, just like a pork butt. I'm not a big sauce fan, so I normally don't sauce them, but on the rare occasion that I do, wait until they are almost done before putting the sauce on so it doesn't burn. 10 - 15 minutes with sauce is generally long enough to get some mild caramelization without burning the molasses/sugar/honey in the sauce. Just to help out, here's a pic of the "bend test" on how you know that they are done, as they are too thin and narrow between the bones to reliably use a probe thermometer. When you see the meat pull back from the ends of the bones about 1/4", lift up the rack with a pair of tongs about a 1/3 from the end and let the weight of the rack bend the rack downward. If the meat starts to tear in the middle, they're done.

You are really going to love the BB32. It is so versatile.

As someone who only recently got her KKs, I can tell you it is an awesome feeling when you fire one up for the first time. And it only gets better from there on in.

Looks like right at home in this setting