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Four Wagyu Tri Tips, reverse-seared and smoked with cherry and coffee wood. Best beef you can put in your mouth. Grilled on my 42" Serious Big Bad of course!

Nice cook on the lamb Basher and Lamb is one of my favorites to cook. Did you ever marinate your lamb in Balsamic vinegar for say for maybe a day ( just a cheap brand will do ) and cook it up. Makes great sandwiches. It changes the complexion of the meat and gives it a nice tang, only saying because you have a ton of it. Since I first posted prior , I was bitten by the basher bug and had to run to the market for some lamb and this is what was available. In a bag with the Balsamic (the cheap stuff) with one Pablamo, an aged Habernero half strength, 5 cloves chopped garlic, 1 bay leaf and a dousing of herbs de provence. Out to the rear deck to marinate. You see in New England the back deck in winter is fashionably referred to as the frig. Will pop this on the KK tomorrow to rotisserize.

I keep wondering why Americans don’t eat more lamb. Now I know. It’s because @Basher is hoarding it.

Sure, as long as we don't have any gas leaks otherwise you'll be riding the escalator on the "Stairway to Heaven".

But if you blast Led Zeppelin while grilling that could be cool

Decisions, decisions, I can see why your head hurts. Tasty meals to come I'm sure.

Tyrus, I have one of those walk-in fridges as well and I plan to use it when I do my bacon soak-out. Here is my beer fridge.

@Basher congrats on that purchase you must be getting excited. Seems like sound logic to me, if you can come back from a war zone and still work you’d think you wouldn’t break it at home. Are you starting to break ground on your project yet? my guys are flying and are gonna finish 4 weeks early. Never heard of a construction project finishing early.

@Basher - running low?

I have the 23 but if i had to do it over i would hands down have went with the 32 that being said i absolutely love the 23 and can do cooks for 1 or many on it like was said talk with dennis he set you straight and what ever you go with i am sure you will absolutely love it

There’s plenty to go around pequod. You could start the revolution to bring the American people back to lamb. It really is the tastiest of the red meats. Sent from my iPhone using Tapatalk

Rack of lamb, Paprika, cumin, chilli, salt rub Seared fat side down on KK. Cleaned out the shed cos it’s now demolished and found some home grown cherry branches that were pruned 2 years ago. Took it to 65c( 150f) which is kinda half pregnant- not enough to render the fat and the meat beyond rare. I have sooooo much lamb in my cold room and other racks so this was an experiment. Still, very tasty. The smoke and spices were delish, Very moist. Now I’m really torn between taking this to a pulled lamb state, or trimming some fat and cooking rare! Maybe trim the fillet off, slow cook the ribs, then throw the fillet back in at the very end at high heat and keep it rare? Friday will be another lamb leg on the spit. Sent from my iPhone using Tapatalk

Yum yum they look delicious Dennis, nice cook

Tea smoked is the next one I want to try! I am going to give this one a try this weekend, let you know how I go with it guys! https://www.simplymeatsmoking.com/recipes/chipotle-cherry-smoked-duck/

Troble I’m opting for a Heatlie drop in natural gas burner. https://www.heatlie.com.au/heatlie-bbq-ige-island-gourmet-elite The commercial products here don’t comply on residential properties.... we are over regulated. I’ll tell a story why Heatlie. We raised funds for our local kindy 8 years ago and had surplus funds the committee put aside to buy a decent bbq to continue fund raising through sausage sizzles. I got excited, started the research and determined Heatlie made the best transportable plate gasser to cook sausages and onions for 4 hours at a fete..... BUT, the committee voted for a cheap hardware product at half the price. Despite my protest saying it will melt 90 minutes into the cook, they ignored my polite suggestions. Sure enough, less than an hour into the first cook this brand new bbq melted, the plate buckled, the frame fell apart. Twas a disaster. Heatlie had just won an Australian Army contract to supply 350 bbqs into Iraq. All of them came home and I reckon they would have been bashed up, dropped out of planes and exposed to pretty harsh conditions. The kindy purchased a Heatlie and still cook on it today. Now known in our small community as an Iraqi bbq. I’ll review it once I have a few cooks on it. They also make a hydrogen bbq! https://www.heatlie.com.au/hydrogen-bbq Not sure what this is about? Sent from my iPhone using Tapatalk

Yeah...first, figure out which end to light! 😂 Sometimes I quack myself up... I did a tea-smoked duck once and it was incredible. https://barbecuebible.com/recipe/tea-smoked-duck-with-hoisin-barbecue-sauce/

Looking good!

Is it like a tribute memoriam to him cause he's been gone since 1980. Heard AC/DC may play the Super Bowl next year here for our football half time ceremonies. Enjoy. Just returned from seeing Fitz and the Tantrums (good show) not so crazy manic like AC/DC but a band thats been around awhile and can give some good entertainment...