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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!

Pepperoni and green pepper upside-down pizza and a pan pizza (1/2 sausage, 1/2 ham and Pineapple). The upside-down pizza was a surprisingly good pizza. Will be doing that again for sure.

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!,

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.

Just about time to remove these pork butts and let them rest before pulling them. Hope everyone is enjoying their Labor Day! Sent from my iPhone using Tapatalk

So...instead of selling one or both, I’m now leaning toward adding one of Dennis’ fancy cabinets to store my grates at the new house. Dang I’m fickle.

Yes, involving friends made the whole endeavour much easier. My friend and her son were staying over and they did a really good job of making the guacamole, old style, in the mortar and her son was super efficient with rolling the tortillas for cooking. We bought the tablecloth when we were last in Italy and it was just right for this meal. We had planned to cut it into a round to use on our outdoor table but it is so cheery that we have abandoned that plan and will use it indoors to cheer us up as winter draws in.

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

I made two and fitted just a few tweaks in a bit while my KK was in the zone, temp wise. The first, a lighter crust cooked at 530-40 for 15 min had a nice even brown crust. The second laid in a couple mins longer and was crusted along the edge and darker along the bottom yet neither was a condition affecting taste, I found it crispy yet holding together well. Notice the parchment paper, a tell tale sign of the bottom crust or a signal to where your at. Fresh tomatoes from the garden and geeeez they took there sweet time. One looks like Ireland and the other is Madagascar...you decide. Cooked up high, 3rd zone near temp gauge where everyone knows, except one that doesn't.

SSgt, those butts look delicious, there should be lots of great eating after this cook.

I think you need to keep at least one of the KK's....... But I do like the PK idea. For searing and totally direct cooks I love my NuKe Delta and a PK would be a similar experience. For me it really is all about the best grill for the job.

A PK for steak is quick and easy, shallow and at the finger tips and it does more. It has it's capabilities. You can always change your mind but, you always come back to what you know.

Fell in love with that tablecloth. Perfect decor for your dinner.

Awesome!

That is probably the most outside version of shrimp and grits that I've ever seen. Nice pizzas.

While I love the visual of it, I'm not convinced the sock puppet corn idea will work, especially if the critters are raccoons. They'll just break off the ears and pull the socks off.

It did go well with the Mex and my wife says I can't match my socks. What she know. Yep, good idea with the cold coming on and bright colors to open the way. Well, Italy is where my daughter and her husband are traveling too. Just texted her a message to bring back an original Mediterranean cloth, told her surprise me. May have it on the table when doing Italian down the road

Meaty,,,yum🐷

You certainly shoot for the stars in your preparations, and the effort shows. That table cloth with all the different tiles or were they actual tiles, a collage possibly representing national and regional cuisine ? Works well.

A tasty looking meal. A fun time for sure getting kids and guests involved. Great cook all around.

Love it, it is over the top awesome looking.

Sounds wonderful, tekobo. I'm sure a fun time what had by all.

I have a Victoria cast iron tortilla press. Works great!

@ Flemming, your roast cook was perfect, it looks so moist and delicioius.

@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.

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.

No way would I get between you and your corn, your a Canadian and we all know how they love their corn. Wars were started on less. No,, maybe I didn't explain myself, I was thinking it would of been nice to take a picture with one corn left, post it and give Toney the thought you saved him a piece, kinda like leaving a empty place setting at the table for a wayward guest,,all symbolic but, it's the thought that counts. Then your safe and you can gobble it down. Think I remember reading that in my Emily Post edition.

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

If you can afford it and want it, I would recommend going for the BB42. You don't want to regret not having tried it and, as @SSgt93 said, you can manage the configuration to save charcoal. Buying a KK is not about being sensible, follow your heart.

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.

Dunked them in our homemade Bama white sauce and they were killer! Sent from my iPhone using Tapatalk

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.

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