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Some country style pork ribs on the 19" KK. 300* for 3 hours. About 1/2 way through the cook I started basting them with Sweet Baby Ray's - Sweet Golden Mustard BBQ sauce. I really like the time change. We usually eat sort of late and the time change allows me to get on grill pictures while it's still light out.

The last nice day for a while - was almost 70F (raining and cooler today). So it was time to "spin a chook." Direct, 375F with coffee wood and peach chunks. Chicken was injected with lemon juice & zest, tabasco garlic marinade, poultry seasoning and lots of black pepper. Lemon halves were filled with dried rosemary and put inside the bird. Outside was rubbed with Slap Yo Daddy. Came out pretty! Plated with asparagus, mushroom and spinach risotto. Part of my plan in doing this cook was to take the leftover breast meat and make my chicken salad recipe with it.

I used some previously KK grilled chicken to make a chicken pot pie today.

Can't beat that. Daylight savings time, like you that hour of light on the other end surely brightens your day in more ways than one.

Great looking ribs!!! Was listening to the radio this morning and DJ was saying how the majority of people dislike daylight savings time and how we should get rid if it.............I yelled every cuss word I could think of at the radio...........................I love the extra daylight and could imagine not having it in the summer time!!!!!!!

What Mac said! those meals look sooo good it’s making my mouth water,

I just ordered two new accessories. Added the hot/cold smoker and double bottom pan for the 32. I’m really enjoying the KK and experimenting with it. Thanks to everyone who has and continues to contribute to the forum. Y’all are a great help.

Yummy yummy.

Another nice day here yesterday, so the grill got fired up again. Dinner tonight was Suya Pepper beef ribs (Korean cut), with curry rice and some leftover au gratin zucchini. Ribs came from Porter Road. The ones at the top of the grill had Tekobo's rub on them and the rest were done with mine.

Thick looking chops Tony. I needed a change from lamb last night with striploin. Leftovers tonight in a Thai beef salad. Sent from my iPhone using Tapatalk

St Patty day is around the corner and the grocery stores in our area are well stocked with cryovaced corned beef. So I decided it was time to smoke some pastrami. I used a rub found on Amazing Ribs. The brisket flat was just shy of 5lbs, rinsed, soaked over night, rubbed this morning and on the 23 with peach wood for the smoke. My KKooker decided to settle at 270, I was shooting for 250. The cook only took about 5 hours, I was expecting some stall, but this flat shot right through it. Wrapped at 160 deg. , pulled at 205, rested in a cooler. Pumpernickel, provolone, Dijon, sweet onion. That sandwich was sooo gooood

You can can see a 32" Big Bad in Birmingham Alabama. Just send me a private message for my contact details.

I have a customer who just got a Plasma Cutter. When I saw what it can do, I thought of a Flat Grill Top for the KK. I would do a Half. I know Stainless Steel would be best but it might be a bit pricey. So would steel be ok ? I feel 1/4 might be too thin. Would 3/8 be ideal ? My concern with steel is rust. Thanks.

Mac nice yummy looking pot pie

Tony, nice color on that bird, looks delicious.

Most of the proposals (35 states are considering it) are to make it permanent and stop the swapping back and forth in the spring/fall. You'd get to keep your extra hour of daylight. It's being debated in our legislature here, but the two draft versions aren't likely to go anywhere this session.

Tony nice cook looks yummy. That salad looks delicious also!

If you want to be inspired, search the Forum for Dennis' prototype grates - pretty awesome designs. Unfortunately, they were cost-prohibitive for him to develop as a commercial product. We were all seriously bummed! 😥

Exactly, Tyrus.

EGGARY, that is true unless you want to use the bottom of the Dutch oven to help maintain shape, in any case I wouldn't bake it in the KK with the cover on.

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Epic!

That looks totally awesome - sign me up

Eggery I have been looking at different steels and plates and have some mates with significant steel fabrication businesses. Mild steel is fine, however, does require a little more care. You can treat it as you would cast iron- heat, oil, and keep a little oil on it when storing. vegetable oil is fine. Pouring water on mild steel while it's hot is great for cleaning, however, can deteriorate the steel over time and will need to be cured afterwards if you choose to do this. Consider that stainless can react by corroding when held against other steels. Pretty sure Dennis has advised against steel wool and some other cleaners with his grates. I wouldn't store a mild steel plate touching stainless. I'll be using a steel plate with my gasser. My current gasser is 10+ years old and the 5mm plate is fine.

Fried rice and KK chicken drumstick.

Seeing as March came in like a lamb here, figured I should cook some! Lamb chops with roasted spuds and sautéed asparagus.

Couldn't resist comparing the old and the new bacon. It was a toss up with maybe a slight edge going to the latest batch. Now that's how to start the day. LOL

Smart move.

Grilled a Japanese A5 Wagyu ribeye tonight. It tasted great off of the the 32BB KK. I did a little cook based upon one of my favorite meals when I worked in Japan. Pasteurized egg yolk, rare steak, and mushrooms. Nothing went to waste from the A5.

Got some chicken thighs and quarters... 450 or so dome for an hour I think I will check them @ 45 min next time.. Still very good, but a couple minutes less would have been cool Salt/pepper/garlic/onion... basic stuff.. but good

Got a nice sized one ..Gave it a Trim.. Then a sprinkle of rub on it goes over Hickory..ready for a rest whilst I ark up Ora for a reverse sear. before the sear I gave it a bit more rub ..to the bottom of the pit it goes..after another rest..and carved.. Yum . Sent from my SM-T835 using Tapatalk