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Beef roast on the KK today. I did use the double bottomed pan under the roast and collected a few dripping and will make beef gravy with that. It doesn't take much to get a tasty gravy. Now I must go and make that gravy.

Second time doing pork belly. Last time I couldn’t get the crackling right. So this time I started at 300C to puff up the skin quickly then reduced the temperature to 140C for 3h - did before KK was heat soaked and put in cold grill grates and the deflector stone slab to absorb the heat inside. Gave it another blast at 300C for 15mins at the end. Sweet & spicy rub - sugar, cayenne, garlic, onion, cumin - with just a bit of olive oil and salt for the crackling. Great fun.

Looks perfect @MacKenzie

Noticed that not much exchange was in flavor so I decided to do the unfathomable and burn my KK shipping crate. Well, over the past few years since I recieved my KK I stored the remanants of my KK shipment in the lower 40 of my backyard. That's the lower 40 sq feet, and as time progressed opposition arose to having a piece of junk hanging around. I tried as long as possible { 2+ yrs} to save this important artifact unfortunately, time and acid rain became my enemy. Recently, while out in the yard I approached one piece and wanted to change it's location,...it crumbled in my grasp. Geez, I was devastated, as you could imagine.....life goes on

Burn baby burn

What meal that was, Tony. Looks like a feast for the taste buds.[emoji4]

A nice funeral pyre - a fitting end to a BBQ grill crate - RIP!

Nice, simple and yummy, MacKenzie. Tonight I was playing around with some Moroccan stuff that I picked up. Two versions of Ras el Hanout and two versions of Harissa. Chicken was the canvas to paint with these spices. On the grill, with coffee charcoal and coffee wood chunks. Finished. Plated with a side salad, rolls and quinoa with Moroccan spices, raisins, onions and green olives. Garnish is roasted lemon slices, toasted almonds and parsley.

Was inspired by a recent jerk cook, so last night was jerk chicken, smoked over pimento wood, with black beans and curry rice.

I have this pic from Dennis regarding the plywood boxes I need to raise the boys off their legs for transport. Two questions: Does anyone have these left over from a move that they’d be willing to share or sell? I need one for a 23 and another for a 32. Has anyone used anything else for the stand? My move will be only 100 miles. Not a big deal to make the boxes, but have about 694 other things on the list, so a time saver would be welcome.

Handsome, very handsome.

Wish I could help you Pequod but your 600 miles away. I was looking around and found the bottom piece intact in a pile of brush and coincidently in good shape and the ramp was over on the other side of the yard still intact. Yesterday I burned the top. Yes, those measurements are spot on for the 23. Looks like the tools will be coming out. Here's a pic of the bottom if it helps

I've used these folks before, although it has been a few years (I stocked up the first time). No issues with them.

I’m feeling the need to try their lamb. I bet it’s not baaaaaaaaad.

I have a couple of those out back that are probably only good for a fire at this point........... Maybe I should follow your lead......

They look so good.. . Gave them a flip..And plated with a nice salad .. Sent from my SM-T835 using Tapatalk

NICE cook Aussie looks delicious! I like your salad also.

Lamb chops are one of my all time favs!

Great looking mini T-bones

Dinner is looking very good, Aussie.

Like Ma and Pa Kettle said above but y'all know the truth. Yep, it was Ckreef.....he disappeared late at nite and rain danced all over the back yard lawn continually hooping and hoolering some Southern mumbo jumbo and.... then it rained. Or at least he thought so until he turned round and saw Mrs Ckreef by the spicket working the backyard sprinkler.

This how I pictured the story described above: ( @ckreef ) Garsh darn........Mrs. skreef...........I'm sure glad it rained......by golly!!!

Rolled up some meaty ribs on the Jr whilst Ora is in spring makeover mode ..on they go..Looking good. . Rolled out. . Carved up.. And plated with some you know lol.. Sent from my SM-T835 using Tapatalk

What do you do with the last tomato on the plant, that's still green and you know that it won't ripen? Fried Green Tomatoes!! Remoulade sauce - my "cheater" recipe - Thousand Island dressing, add horseradish, grainy mustard and sriracha.

Wanted to try out my new 12 x 16 Sicilian pan from Lloyd Pans. This is a Sourdough Supreme Pizza that was naturally levened (no IDY only starter)

Yup, @Braai-Q is fully responsible for me going with Ox Grills and not Solus Grills which was The Husband's original choice. I am so pleased he intervened. We are still at least two weeks away from being able to use the grill with garden renovations only starting next week if we are lucky. Speaking of searing in the KK: I cooked baby octopus, pork tenderloin and lamb rump directly on birch charcoal from Oxford Charcoal. I really like this cooking method. Photo of the in-KK cook is not great but just look at the results.

I don't want to sound judgemental but do they sound a little confused here with where to cook what? "Place the grate in the lowest position for a gentle heat, ideal for smoking “low-and-slow” barbeque," LOL