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4.3 kg of Aussie Black Angus Rib Roast some simple seasoning, olive oil, AP Rub, a bit of Cajun Rub, some Beef Rub and on the top Herb de Provence Hickory chunks for smoke (could have taken some more) 3 Hours at 275° I left it resting for 2.5 hours. I’m very happy! It was sooooo juicy I missed a pic of the sandwiches, sorry!,

Road Kill with some vegetables love the bark.. Sent from my SM-T835 using Tapatalk

Nothing fancy, just a nice rack of St. Louis cut ribs. Cooked direct for a deep bark. Was sad though, no fresh baguette to go with the meal, but somehow we struggled through.

I have had the 42 for about 2 months, so new to it and working through options - mostly cooking for a family of four, and double that 3-4 times a month. What I have worked out for everyday cooks is to split off both ends of the firebox and cook on the lower center grate for most med/hot cooks. (Salmon, tuna, steak, pork tenderloin, etc.). Using some ceramic plates for now, Dennis is shipping me another steel divider for the other side. This works VERY well since often times we do the entire dinner on the grill and use the top side racks for veggies, etc. Attached a couple photos as examples.

I am basing today's lunch around recipes from two fellow KK'ers. First I am making tortilla's according to @PVPAUL's family recipe and second, using @Braai-Q's recommendation for Mexican style brisket. Tortilla recipe here: Brisket recipe here: https://www.deliciousmagazine.co.uk/recipes/mexican-style-barbecued-beef-brisket-with-quick-pickled-onions/ A girlfriend and I made up the tortilla balls. Double the recipe meant 36 tortillas at 71g each. Yay! It was such fun and the dough felt really good. Now sitting here with damp cloth and cover over them. Will be proving for about two hours before we eat. I tried out my two cooking implements. I didn't get the clay comal hot enough - was being too cautious - will do better when we come to cook for the meal. I did 10s one side and then 1 minute each side. Thinking I should follow Paul's instructions with 10s one side and 1 minute other side so that you get a soft inside to roll. I am sooooo looking forward to lunch. We tried black beans in the first tortilla and it tasted great. I ordered a tortilla press yesterday in the hope that it would arrive in time today. No worries if it doesn't, rolling with a pin seems to work just fine. In fact, I am betting that the Amazon delivery man will arrive just as we finish rolling the last tortilla. What's on the menu? Black beans, brisket and sopressa. To be wrapped in lettuce leaves (low carb friends) or tortillas (everyone once they have seen them!) and topped with pickled cucumbers or pickled red onions and guacamole. Did I say I was looking forward to lunch??

Shrimp and Grits anyone? A different take on a southern classic. A massive U5 Shrimp stuffed with grits covered in parmesan cheese. Served with a bit of zucchini noodles and a tomato cream sauce. Cooked in my Pizzaioli Wood Fired Oven from Authenticpizzaovens.com VID_408491207_063207_346.mp4

Beef short ribs, Swiss chard and fries for dinner today. They were even shorter after I cooked them.

Made Spanish Fried eggs for breakfast, they are so delicate, not your typical fried egg. https://www.thekitchn.com/spanish-fried-eggs-22932094 I used a Tuscan Herb Olive Oil and it imparted a wonderful flavour to the egg. Topped with freshly ground black pepper, chili, and Egyptian Oregano and it only takes 1.5 -2 mins to cook. Pretty soon it will be time to make more KK breakfast bacon.

A by-product of last week's sausage fest was loin of pork that I couldn't bring myself to mince to make sausages. We split it in two - one half for further aging and one half for bacon. I used my new molasses cure and left it in a vacuum bag for 8 days. Cold smoked yesterday using maple pellets. I just love the warming grate in the 23 for this application. I am amazed at how much bacon you can get out of just one half of a pig loin. Much happiness to follow.

Hey Tekobo, glad to see you are making the tortilla recipe. On the cast iron skillet it’s about 15 seconds on each side. The idea is to brown it just enough to give it color and cook it through....and that it is still soft and pliable (not to Crisp it up).....while you can and we do eat tortillas directly off of the skillet we typically reheat them before serving over a direct gas stove flame. It’s in the reheat step that you can brown or even burn them a little as some of our family members prefer. All the best, Paul

The weather looks great for the outdoor festivities. Funny, seems like not long ago I was showing her how to ride a bike.......don't blink your eyes.

@Mcjudsten - great idea about the second divider. Love the configuration in the first pic. Between that and the free goat, turning me into a believer on the 42.

It was the best sort of lunch. Guests arrived at about 1pm, all gone by 5pm and all followed by a three and a half hour snooze. Nice. Tortillas first. My guess is members of your family might not have thought the tortillas were up to their standard Paul but, for a first go, our guests were very appreciative. The tortilla press did not arrive on time so we did it the old fashioned way - rolling pin and child labour. I heated up a Chinese dish to super hot in the microwave and stored the initial batch of tortillas in there. After the first rush we made them to order. About 10s one side and say 50 the other seemed to do it. Re-heated the black beans On to the brisket. The KKs held steady at 150C for the whole cook. I don't use any of those blowy devices to manage the fire because the KKs are just sooo reliable in my non-windy back garden conditions. Nice to have two KKs to do this but I guess a 32 or 42 would have done this cook in one go. Now, the recipe called for wrapping the dishes in foil. I did not do that, thinking the KKs would preserve moisture. Not so, sauce predictably evaporated leaving tasty bark. Friend did the shredding Whacked up the 21 to cook the sopressa. It's a Venetian sausage that you slice, cook on both sides and then finish with splash of red wine and vinegar. Everyone declared them delicious. Yum And yum Thanks @PVPAUL and @Braai-Q!

Really great start. Can't wait to see the finished cook.

375 was the temp. till the crust changed a brown, got the lens to close on the cut and smeared it with apple, oh well the last picture is foggy...........but I knew I could have eaten the whole pie,,,,,,but my daughters getting married on Sunday and couldn't risk not fitting into the Tux if I ate it all............................ Anybody wanta piece.

That is good news about the weather, it's a go!

That looks like a tasty meal on all fronts. Definitely a keeper to try down the road. Watching for more. Expect a PM this week to finalize the conditions regarding the bet, that is, if your still of mind.

Tortillas look great! The press works really well and you could fly through that batch quickly.

Good luck! I hope you have a wonderful day.

Holding within 1 degree of 225 nicely. And nope, still haven't broke out the weedeater...LOL. FYI, it's not missing an led segment, it strobes the numbers. Took me several shots just to get that many segments to show up...LOL.

To clarify.. Leaving the top open ongoing at high temps can damage the acrylic jacket which holds the tiles. Easy enough to close her up when you are waiting for that minute and a half. The gasket issue is leaving the grills latch in the first position causes screaming hot air to run over the gasket and will eventually damage it. When latched in the second position, there is zero airflow over the food-grade silicone gaskets and they don't deteriorate. Pretty much everybody who second latches all the time still have their original gaskets. I think we are at 9 years now. You don't get airflow thru the charcoal until you close the lid.. once closed, the air leaving causes vacuum and forces the air thru the charcoal.

A rotisserie cooked pork loin, with roasted creamer potatoes, Swiss Chard fresh from the garden and some mustard pickles made last year during cucumber season. Now for a double espresso.

Mouth watering, Aussie.

Pizza party - two Publix dough balls and two from home - all with simple toppings for the kids and friends. Cooked at 550-600 for 7 minutes. We start them on parchment and then pull the parchment and rotate the pizza at the 3 min mark and then finish. Very simple, but always a crowd pleaser (in my world the crowd is a bunch of 4-8 year olds most days). The first home made dough on the KK stone, a decent start, will adjust the hydration on the next run or turn up the heat a bit. Cheers

Did a couple of boneless skinless chicken breasts and some roasted little potatoes. Plated.

My first cucumber sandwich of the season. I look forward to these.

Found some boneless beef short ribs in the freezer this morning. Here we go- Equal amounts of chili, garlic powder and fresh ground black pepper. Meat is done. Snack time.