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Always wanted to cook a pig this size but, trouble is getting enough people around to eat it is the problem. The stars were aligned and that was accomplished today when 45 people came with appetites . I did manage two pics of the pig in it's case on the offset most other times my hands were busy and greasy. Looking back I can only say, don't be intimidated by size, in the end it was just a long cook and wasn't difficult. On a KK 32 or 42 cooking a pig is like an autonomous car, the road is clear, on the offset the challenge is constant. But do go for it, it's rewarding. Shout out to Eddie Mac..thanks

Looking good ..Ready for a rest.. Sent from my SM-T835 using Tapatalk

Right after dinner I went on a round trip of 52km to get homemade ice cream worthy of some Grilled Peach Reef Syrup. Winner winner.

Off camping for a week today.... Actually Glamping at Fingal Heads. By the time I return, the new KK ship should be pulling into dock. Pulled these out of the oven this morning while organising the final packing. Left to right. Purple Crack Sourdough, Banana Bread, Chocolate Brownies.

OH, your not gonna like me,my son in law just dropped off 3 lbs of scallops fresh off the dragger. See what happens when they grow up, the store comes to you.

Flexing after steak dinner Sent from my iPhone using Tapatalk

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Leftover pulled pork dinner from my pork butt cook and the drippings made a nice dipping sauce. Yes, to those questioning what I dipped the fries in, it is sriracha Duke's Mayo.

After the last few posts in the Bruce thread I got wondering - really, how often do I cook outside? Only one way to know for sure - let's keep track of it. No pictures for this thread, just - Day, Date - what I cooked - what grill I used. I'll update this first post every couple of days. I'll keep this going for maybe a month or so or until I get tired of doing it - LOL - check back often. P. S. If Mrs skreef cooks outside instead of me I'm going to count that - she cooks every once in a while. Fri, 9/20 - salmon - 19" KK, direct using Grill Grates Sat, 9/21 - chicken halves - Nuke Delta Sun, 9/22 - meatloaf Wellington - 19" KK - Mrs skreef, Guru meatloaf challenge Mon, 9/23 - Bisquick Chicken Pot Pie - 19" KK - used leftover grilled chicken from the Nuke Delta grill. Tue, 9/24 - Wed, 9/25 - grilled thighs - 16" KK w/ Grill Grates - corn risotto - outdoor side burner Thu, 9/26 - pork tenderloin medallions and a cabbage steak - Blackstone griddle Fri, 9/27 - Sat, 9/28 - swordfish steaks and crab cakes - 19" KK Sun, 9/29 - grilled pineapple - 16" KK w/ grill grates - mushroom risotto - outdoor side burner Mon, 9/30 - boneless skinless turkey breasts - 19" KK semi indirect on KK grates Tue, 10/01 - hamburgers - 16" KK w/ grill grates Wed, 10/02 - Thu, 10/03 - Bronx Bombers and bread sticks - 19" KK indirect on upper grate. Fri, 10/04 - Cobia and crab stuffed U5 Shrimp - 19" KK Sat, 10/05 - Sun, 10/06 - Pan Pizza and Ranier Cherry Crumble - Wood Fired Oven Mon, 10/07 - meatloaf and green bean Caserole - 19" KK indirect, upper grate @ 400* Tue, 10/08 - 1/2 chicken - 19" KK Wed, 10/09 - Hamburgers - 16" KK w/ Grill Grates Thu, 10/10 - marinated pork tenderloin scraps - Blackstone Griddle Fri, 10/13 - Sat, 10/12 - Supreme Pan Pizza - WFO - lamb loin chops and crab cakes - 19" KK Sun, 10/13 - Brunswick Stew - 19" KK Mon, 10/14 - Mac & Cheese and chicken legs - 19" KK Tue, 10/14 - Brunswick Pot Pie - 19" KK Wed, 10/15 - Thu, 10/16 - Fri, 10/17 - smash burgers - Blackstone Griddle Sat, 10/18 - Sun, 10/19 - Flat Iron Steak - Nuke Delta Mon, 10/20 - Pulled Pork Mac & Cheese - 19" KK

Got a nice knuckle from my butcher ..Gave it the hair dryer treatment. .after scoring gave it some salt to dry out in the fridge over night. . Got Ora up to .. After two hours I made up a beer ,salt and honey baste. .. After 4 hours looking good ..stay tuned lol Sent from my SM-T835 using Tapatalk

I think my son needs to grow up a bit more

That's dedication to good food that I respect.. My wife used to discover roadside stalls that served something special and then get a craving for what they have. I'd be driving 45 min each way to go eat something special. But we would always get another 5-6 portions bagged up to take home also.

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We tried the two variants of cotechino last weekend. Both were good but neither was as good as the version that we bought in Italy. The Husband said that was not surprising given the Italians have been making it for hundreds of years and this was our first attempt. I am still interested in improving on our version but am also looking forward to buying the real thing when we return to Padova in December. In the meantime, here is a plate of very tasty sausage masquerading as cotechino.

Of the cow or the consumer?

Love Kerrygold! My wife gave me a Kilner Butter Churn for my birthday. It's essentially a glass jar with paddles and a hand crank. Put in room temp cream and churn away. About 10 minutes later you have butter. I put it in the same category as the above -- much more flavourful and more quickly spreadable than American butters. Haven't had it long, but am expecting the flavour will closely correlate to the quality of the cream I put in, whether it is cultured or not, etc. I think the difference between Irish and other European butters is the whiskey content...

Finally getting around to posting my Labor Day cook. Did a 3-2-1 with 3 slabs of St. Louis style pork ribs. Full smoke pot for part 1 with a mix of Coffee splits and hickory. 1/2 load of charcoal in the 32", smoking on the "cool" side. 225F for 3 hrs After the 3 hrs of smoke. Ready to wrap. Liberal amounts of Irish butter, more rub and brown sugar. Wrap in plastic and foil, back on for 2 hrs at 275F Final step, unwrap, crank up the heat and sear them off. At least I got one of the 3 to try.... the first two slabs disappeared before I even got to pull a bone.....

Chickens spinning. 2 ~5lb birds, brined overnight, Italian herb and garlic butter. Used the Fogo super with pecan and apple. Started direct, but added a steam table pan as a deflector 30 min into the cook to balance things out.

A couple porterhouse steaks with some sliced potatoes, grated cheese and sour cream. Easy delicious dinner. Sent from my iPhone using Tapatalk

Dorito crumbed wings with a side of salad Sent from my SM-T835 using Tapatalk

KK pizza, cherry tomatoes, jalapeno pepper, and mushrooms. The jalapeno pepper was straight from the garden and it was so hot, I've never had one that hot. Sprinkle on a little basil.

Oh man yeah!

Try vanilla yogurt, even better.

Like you Ckreef I have a number of cookers {toys} in the backyard and find them fun to use. The house oven makes great potatoa tots and Ore Ida fries. I've never looked at plotting my use but maybe I should take a look at how many times I fill my 40 gallon bin with lump. I do believe you'll interestingly will find you spend many hours at those cookers as indeed you should.

Looks delicious.

Yes. It was! You should know because you enjoy entertaining and always set a nice plate. Started at 2 a.m. with coffee and on the offset at 3 a. m. at 250-75. Slowed the process down to 225 when the temp was rising to fast in the shoulder to come off in planned time for guests. Off around noon. As hosts I feel effort is overlooked by us because we endeavor to do all we can to make it a pleasurable time for our guests. Did I mention that it was injected, inspected and never neglected and tasted so good however the future methinks keeping the cook to around 20 lbs. Check mark on the bucket list

This is the way I make zero carb nachos Sent from my iPhone using Tapatalk

There you go, MacKenzie. Now you've got it!

I've tried the Bavette and Pichana. Both were excellent. I have beef short ribs in the freezer that I haven't gotten to yet. Heads up - they have a tendency to run out of the more interesting cuts. I don't currently have any discounts. I get at least 2 emails from them every week.

5 KKs in one life time is enough, I am sure. Looking forward to seeing your new grill in action.

That’s perfect, what a great son! Sent from my iPhone using Tapatalk

A nice lite snack, yum.

Great looking super nice job

Pretty much chocolate and sugar Tyrus. and eggs, milk, butter flour. Here is big bro sourdough.

Slow going. Digging through those palm roots from next door was a handbrake.

Waffle, bacon, butter [emoji91] [emoji91]

You're supposed to buy extra - LOL Well, I did buy extra: However, the peaches were a bit hard and cold when they arrived so I left them for about a week to ripen. Turns out that was a bit too long and I had to cut and throw away a fair few that had started to rot. I missed @ckreef's instruction to grill hot and fast. Instead grilled hot and slow and ended up with a quite smoky but delicious outcome No photo of syrup. It's in jars in the kitchen and I am sitting in the garden. I would say it is a little darker than the photos of Charles' and probably a little smokier. All the better to glaze pork ribs with. Yesterday's lunch, with chopped chilli on top. Yum.

Well, this chapter of the journey has closed. It started with an innocent question about charcoal and ended up with the purchase of a 32KK. 😁 I'm kidding but you lot are a terrible influence! 👨‍💻 The 32KK arrived just before 4pm. Having checked in with the clearing agent after 8am, I knew to expect it late afternoon. I called to confirm and the vehicle tracker said they were 15 minutes away. I called Keith (local farmer) who said he would be over in 20 mins with the (telehandler/teleporter/lull). Perfect. The vehicle arrived and the driver (who was Russian) discovered that my Russian was as fluent as his English. So through a combination of interpretative dance and 'da, da, da, nyet, nyet, nyet' we got the truck parked where it wouldn't block the road as he could not make the turn. Some more 'da, da, da' and the doors were open and the tail lift engaged. Those familiar with the UK will be surprised to see blue sky. Typically, the arrival of complicated deliveries involving expensive items demands that the heavens open and that you have to deal with a deluge of mud and water. Tail lift down, we talked strategy (more interpretative dance this time with pointing) and a da or two later, we had the KK on the pallet truck and wheeling down the road. I'm afraid there aren't any comedy images of the two of us pushing 675KG of crated Komodo down the road. I was alerted to the presence of two cars behind us with a flurry of 'nyet, nyet, nyet' from the truck driver just as Keith arrived in the opposite direction driving the telehandler. We were stuck in the middle between a telehandler and a Range Rover. The Range Rover decided that reversing was a good idea and as Keith had to turn, he charged up the road in the same direction as the Range Rover in what looked like some surreal joust. Keith drove the telehandler in a way that suggested a love of rallying and that it wasn't his first rodeo. We got the KK off the blue pallet first which would have seriously complicated life (special thanks to @PVPAUL who helped me avoid a problem and a lot of wasted time) and placed it on the patio. I have to say that as a piece of equipment, the telehandler was pretty impressive to watch. The horizontal hydraulic arms just extended out and eased the crate down effortlessly. It has all wheel steer so is remarkably manoeuvrable. As it was now after 4pm, the siren call of the pub saw Keith dematerialise and the Russian driver had already departed in a flurry of 'da, da, sign here, spasibo' leaving me to free the KK from its confines of the last two months. I looked at my watch. 17 minutes from arrival to being ready to unpack. Might have to setup a league table on the forum although 90% of that is thanks to the telehandler. 💨 I had my socket set, screwdrivers, mallet and a small crow bar ready and tackled the crate. Eight bolts came out pretty quickly and my wife was enlisted to assist lifting the cover off. A challenge as she travels closer to the ground than I do so we were not well matched to lift evenly. The dog decided that now was the perfect time to get underfoot so had to be shepherded out the way. It went smoothly and off came the top. At this point I remembered that I should probably document the grand reveal. The patio is being ripped up and hard landscaping due to start shortly so I have blue linemarker all over the place for the contractors so they don't go through pipes or other services. And there it is. I've not quite finished unpacking it all as it was my wife's birthday and we were going out for dinner. While I would have liked to have opened it all up and set everything in place, I just didn't have the time so it's a job to finish tomorrow morning. One thing that I wasn't sure of was the hanging assembly for the side tables to fold them down. It was approaching midnight that I looked at them with a head torch. Anyway, I'll finish this post with an obligatory shot of the dog (Welsh Terrier) contained in the BBQ to show scale and to keep him out of trouble after he picked up some of the packaging and sailed down the garden with it. Staged next to the 19" tabletop (same finish), the 19" looks positively pocket sized. Until you try and move it. Thanks to everyone for the advice and support along the way. Now I just need to remind myself of burn in procedures and strategies for making the grill easier to clean.

Used the double bottom pan when I did a small 3.3 lb. pork butt today. KK ran around 225F-245F for about 13 hours, the IT was 204F. Taste test. Yum. The drippings, there is also liquid fat in the pan but it's not visible in the photo. I have another butt in the freezer and I am going to cook it exactly the same way.

Had a couple of cooks over the weekend, pork belly bao and beef ribs. Sent from my iPhone using Tapatalk

Pork chops raised direct tonight. Nothing fancy but the taste. Using Lane’s BBQ Signature seasoning. Fantastic on chops and chicken. Sent from my iPhone using Tapatalk

One of the joys of roasting a chicken for me is the hot chicken sandwich that invariably follows.

Made some Lebanese Mountain bread and just had to have some for lunch. Picked up some green, cuke, tomato and onion from the garden and off to the races. Leftover chicken from the last roast. Some homemade ranch dressing and freshly grated parmigiano-reggiano. and you thought I'd never be able to fold it.

Wife is visiting her parents in Chicago, so fired up the Tandoor Oven (32) for a plate full o’ Tandoori chicken legs.

2/3 fresh milled red fife and 1/3 fresh milled hard white wheat. 30 hours later...

Busy day around here, did 2 sourdough loaves of bread and then started a chicken dinner. A trip to the garden to get potatoes, onion, and squash. Butter, black pepper and maple syrup in the cavity. There was a little spill over.

I am making 2 sourdough loaves of bread and had some leftover ground wheat berries. What to do with this fresh whole wheat flour, pasta came to mind and I was off to the races. Picked an onion, garlic, basil, and tomatoes from the garden. Dinner.

Burgers! (Sorry, focusing on the grill to give the burgers a bokeh look) Sent from my iPhone using Tapatalk

Baked Mostaccioli on the 42 KK. Sent from my iPhone using Tapatalk

Work has started...... then the wife and architect gang up on me and the project is now much bigger.