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Hello All-Arizona Steve here, Well I finally pulled the trigger. After several conversations with Dennis, I landed on the Big Bad 32” in cobalt blue pebble. Very exciting! I’m located in Northern Arizona, USA - just south of Flagstaff at about 6800 feet above sea level in the Coconino Forest. As I’m writing this post, my backyard is under major construction so my Big Bad 32” will stay crated for approximately 2 weeks. What a tease!!! Here are a few pics till the unveiling of (yes I have already named the KK) “ZEUS”. The GOD of Blue Sky’s and Thunder. I will post uncreating pictures and backyard completion soon! Chow from AZ

Of all the ways I enjoy chicken, pit cooked leg quarters are my favorite. It's pretty crazy that it was cheaper for me to buy the whole chicken than a couple of leg quarters....oh well...chicken halves it is. To simulate pit style in the KK I basically just do most of the control with the lower draft opening and not restricting the top damper as much. Also cooked directly with no deflector between it and the coals. Nice season rub, I use Rox rub or basic poultry season (both should be on the forum) and keep spritzing it with vinegar. Pretty simple but great tasting. Mustard based sauce if desired for the S Carolina chicken experience. Recipe for my Muddied Mustard sauce should also be on the forum. Oh and I usually cook at 275 to 300 as that seems to get you close to fall apart chicken, but not so ridiculously dry breast meat. Most likely the breast are going in some chicken salad anyway. Quick pic of the start.

It's no secret, I don't really like my Meater +. My opinion is definitely tainted after being jerked around for 3 years with their kickstarter campaign. I originally ordered it for rotisserie cooks and for that application it's the only device on the market and that's where it excels. But I have a few better options for my kamados and wood fired oven so it doesn't get much use. Well last night I got a brilliant idea to use it in my NuKe Delta grill. I fired up the Nuke Delta grill with my grill grates and got it screaming hot. I did a quick 4 sided sear on a chunk of pork loin. I then inserted the Meater + and moved the pork loin off to the side to finish cooking with the lid down. It calculated 36 minutes to finish. Here is the Meater app monitoring the cook from my porch. When it got down to 15 minutes remaining I put a small CI skillet on the hot side and started cooking some sizzle corn. When it was time to dredge in the homemade rosemary Peach glaze I switched positions to get the pork loin back over the hot side, careful to keep the Meater out towards the edge so I didn't break it. This application worked really well for the Meater + unit especially with rolling the pork loin around in the glaze. It now gets a little redemption. Dinner was fantastic. I'm really falling in love with the Nuke Delta grill. The cover makes indirect cooking a breeze by trapping the heat above the cook while you still get heat coming up from the fire bricks below.

This video is making the rounds over at Amazing Ribs. Thought I’d share it here too. Seriously awesome. She could give @MacKenzie a run for her money (Kidding! Just kidding!).

With apologies to MacKenzie for stealing her line*, I made my first Deep Dish Pizza and used the Reef Deep Dish recipe. I'm very happy with the way it turned out and received numerous kudos from dinner guests (a.k.a. experimental subjects). I used my new Lloyd's 12" deep dish pan, again thanks to Charles' recommendation. Dough in the pan after two hour counter and six hour refrigerator rise, followed by return to room temperature. Lightly browned Italian sausage and cremini mushrooms are flanking. Added a layer of fresh mozzarella and another of picante' provolone, followed by the Italian sausage, mushrooms and herbs and finally, topped with "Rao's Homemade Pizza Sauce®" (which was great flavor but not quite enough for a 12" pie) Into the KK for 15 minutes (dome temperature 500°F, pizza stone temp at 455°F), then pulled to add fresh picked basil and fresh bought pepperoni then a topping layer of mozzarella Returned to the KK (now at 450°F dome temperature) for another 20 minutes, resulting in this Pulled from the pan after a 7 minute rest (couldn't get a photo of the bottom crust due to constantly beating back many attempts trying for "...just a taste", but it was nicely browned). Cut and served with heirloom Caprese salad and Schramsberg California sparkling wine. (Not a MacKenzie quality photo, but I was hungry by this time). A good time was had by all. Thanks again, Charles, for the pan and recipe tips. I'll make this again.

Looking good. .and plated with some corn and veg.. Sent from my SM-T835 using Tapatalk

Lamb shanks dusted in dizzy dust smoked over Hi early apple chunks caint wait. Ready to go..and they are on ..believe it or not this is the first time I've tried shanks straight usually braised them looking forward Sent from my SM-T835 using Tapatalk

Daughter is heading back to Virginia Tech today. This loaf is going with her as a reminder not to loaf [rimshot!].

Oh my goodness, your pizza looks perfectly delicious.

That was a great watch, thanks for posting it. The best line in the show was when she was talking about the original owner, she said, "He's dead right now." Loved it. She'd give me a run for my money alright.

Outstanding deep dish supreme pizza. A+ from the Bistro Academy.

I was simply stating that I simply activate the MAP for a few seconds above the lump, and I’m out of there. I have never had to leave the MAP in the charcoal for minutes to light it. With that being said, I understand the safety element to the fore mentioned examples and many like to use them. P.S I re-read my first post in this thread and could see how it could sound a little harsh. Not my intention at all. Have a great day! Sent from my iPhone using Tapatalk

Bumping up this old topic since it has some recipes which I used today. And YES, it's an old ass thread.....LOL. Think this was started before I created the recipe section....can't remember now. But old doesn't mean irrelevant. At least I don't think so, especially being old myself. 🤣

That looks delish Sent from my SM-T835 using Tapatalk

Happy Birthday and many more, what a lovely birthday dinner.

Hi Paul...just my 2cents....ive done a few roti cooks in my 32 with the basket split length ways like this using a few SS pegs to keep these pieces in situ. Have since learnt to put the fuel in the back section now. Do all my picanha, chook and lamb chop cooks without any alfoil or deflectors, sorry i'll put some alfoil on the empty side to keep that area clean The KK's depth allows you to do so, long as your running a reasonable temp.

I guess there will be no crumb shots then!

Didn't say it was likely, just that it *could* be the case. Far more likely is that I keep both and add a PK for portability.

Scallops and Halibut with an asparagus sauce on the EVO.

Last fall I was busy trying to use up my basil so I made lots of pesto. Thanks goodness for that. Pesto, pasta, pork, Swiss chard and my first cherry tomatoes of the season. If I had had my eyes closed I would have thought those tomatoes were cherries, absolutely wonderful, can't wait to pick a bowl and sit down and eat them. These were the first two of what I hope will be a long season. Now that I have my strength up I'm going out to trim 2 yew trees.

Love that and that walnut veneer on the plywood is beautiful. I grew up with a house full of 60's walnut Sam Maloof furniture. He was a close family friend and my inspiration to work in wood as a teenager.