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Got some Wagyu shorties when I got my Tri tip decided to clean them up and cook on Sunday. ....Gave them some purple crack and Gunpowder then sealed them....The next day ..some more crack and my go to favourite combo. .On they go over black cherry..Looking good..Yum .. Sent from my SM-T835 using Tapatalk

So, I sucked it up and went out in the near zero windchills and fired up the KK for dinner last night. Trader Joe's marinated (rosemary & cracked pepper) pork tenderloin. Direct, main grate, 325F over peach wood. Plated with salt potatoes and roasted carrots.

It was a nice fall day. Partly cloudy in the mid 60's. Perfect weather for paella on the Nuke Delta grill. Oops forgot to buy some fresh veggies. That won't stop the cook. Cooking the sofrito. Sizzling Socorate

It was a bit of a challenge going out every 5 mins or so to turn it 90 degrees. However, I'm not concerned about pork being medium. Nice and juicy. Folks are still living in the last century if they fear pork that's not cooked to death!

That looks perfectly cooked Tony b. I guess you like cooking medium rare in those conditions. Are you closer to rare or blue when you cook in mid winter? [emoji23] Sent from my iPhone using Tapatalk

Cheers Bruce melt in the mouth delicious Sent from my SM-T835 using Tapatalk

@MacKenzie - I had a follow-up pic of the duck sans head, but for the life of me, can't find it in my pics folders??

Gorgeous!

Had a snow squall blast through here this afternoon. Could hardly see across the street. As soon as it came, it was gone. Just a dusting of snow, but the winds are still gusting quite a bit and the temps are dropping fast. I had planned to grill a pork tenderloin tonight, but the windchill will be approaching Zero about the time that I have to start the grill. The cast iron skillet on the stove top is starting to look pretty good right now! Well, I sucked it up and braved the near zero windchills to grill the pork tenderloin (Pics are in the cooking thread). Fortunately, my KK is like 3 steps from the kitchen door!

Aussie my rib king guru! Nice cook. Looking good but I bet they tasted a lot better than good, like deeeeeeeelicious,

Niiiiiiiiice, Aussie.

Aussie that cut looks sensational. I bet it tasted better than average? Sent from my iPhone using Tapatalk

I hear you tekobo. I couldn’t help myself when I opened the freezer and saw the last of my mates home grown lamb on Saturday. Our daughters are school mates( boarding) and she has been very excited by the prospect of getting 60 new sheep for Xmas! Now known as Amy’s Lamb. Due to the drought, they have been supplementing their feed with chickpeas. This is their staple crop, lambs are a hobby to fed his city mates. Back on topic, look out for Stockyard, prime Queensland beef and just won best steak in the world in Ireland. They distribute through The US and also Europe. I’d happily provide some choice lamb cuts if anyone wants to drop by and pick it up. [emoji23] Sent from my iPhone using Tapatalk

And of course I make Glu-Lam 100% Teak Decking - End matched up to 4 meters- Designer designated lengths Raised Grain Anti-Slip Texture

I ended up doing a 16 pound spatchcocked Turkey on the mid grate and an 11 pound Turkey breast on the upper. They were both fresh from a local very good meat store in Mason Mi called Merindorfs. MY girlfriend likes to make her own gravy and we had three pounds of wings for that. The cook took about 5 hours as I did the first hours at around 275. Everybody at the table said it was the best most moist Turkey they have ever eaten. In fact three and 4 days later it was still very moist. It was the first time I paid $3 to 4 dollars per pound but it won't be the last! I tried to post some pics but couldn't get them to transfer from my cell phone. I will try again later.

I got another Tip because Dee likes them and marinated in this with some beer. .Then gave it my favourite combo..On it goes over black cherry..Ready for a rest..Then a sear..Looking good..And carved..Plated with some summer salad Yum.. Sent from my SM-T835 using Tapatalk

Tonight is the annual holiday party of my homebrewing club. Besides copious amounts of epic beers (lots of Imperial Stouts and Barleywines!), the food is always up to par, as well. This year I'm making "meat on a stick" again, but instead of Suya pepper beef (last year), this year is Asian spiced duck tenderloins with a glaze of cherry juice and hoisin sauce. Grilled direct @ 325F over chunks of cherry wood.

I live in the UK and four years ago was poised to upgrade my barbecue to a Green Egg. A US colleague said I should get a KK instead. I probed and upon learning of the weight, cost and need to import, I said he was crazy. As it turns out I didn’t get the Green Egg but also never forgot the KK. This year I bit the bullet and got in touch with Dennis. He was always available and helpful as I was making my decision. He was patient when I was freaking out about having wired $7k to Indonesia while my beautiful cobalt blue KK was sailing the seas to the UK. He set me up with a customs agent and transporter who delivered to my door. THANK YOU DENNIS! Taking the KK through the house I cracked a glass door and cratered two floorboards. (BTW I manoeuvred the KK 23” Ultimate alone including up and down steps so it’s possible in case anyone is wondering...and I am sure it’s possible to do so without damaging your house if you don’t have rotten floorboards, etc!) Witnessing this, my wife demanded we change the outdoor decking for flagstones as she thought the KK would collapse the decking (I suspect she always wanted the flagstones). Because of work I can only barbecue on week-ends but I spend every day thinking about what I am going to barbecue, how I am going to do it, what tweaks or tricks I’ll try, which tips from the Forum I’ll use....Come the week-end I’ll fire up the blue octopus as my kids call it and have the best time whether it’s an overnight low & slow or a quick blast grill. I do it whether it’s sunny or raining, warm or cold. I do it whether it’s for one person , two, five, nine or fourteen. Heck, I look forward to doing it when it’s snowing. I do not do social media (no Facebook, Twitter, instagram, etc) but some of the UK KK community got in touch to welcome me. The warmth and the passionate, friendly community are amazing. So I now do social media, but only on the KK Forum. The KK is by far the best gift I have ever bought for myself or for anyone in fact. Even my wife reluctantly admits it’s enhanced our weekend meals. The exciting thing is I have so far only experimented with a few cuts of beef and pork plus a duck. Lamb, goat, venison, chicken, pheasant, partridge, goose, the worlds of fish, vegetables, pizzas, bread and so forth are still waiting. I cannot believe that I waited four years. That was really crazy. I’m still a beginner but if anyone in the UK (or anywhere) is hesitating in their choice or has questions please drop me a line.

We had an unseasonably warm day today (52F), which demanded dinner be grilled out. I actually cooked dinner comfortably in shirt sleeves! Dinner was a chicken breast with shawarma seasoning, curried rice and steamed broccoli.

Courtesy of @buzilo, here is a photograph of a loaded 21 in action

I was as bummed as Jon. Fingers crossed that 3rd times the charm! Beer festival this year is in Nashville - June 16 - 21. Here's why I was in Chicago - Blackout Friday - the annual release of Goose Island's Bourbon County Stout (and variations). Special tasting at the brewery.

Awesome looking deep dish pequod! I cooked some steak yesterday, quick sear on the KK after an hour in the Sous vide, very tasty. Sent from my iPhone using Tapatalk

I'm going to spatch and cook on the upper rack with pan beneath for gravy. I think if you just laid some foil down on the "mid" rack, breast on main, spatched bird on top...you'd be fine.