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

Mac & Cheese day, used smoked cheddar cheese and a few other cheeses for this dish.

Toney, so the world turns. I faintly remember the winter days when day light savings time didn't exist, it was dark. Coming home from school I had to hurry, the boogy man was quick on my heels. We survive, if it comes you'll be depressed just a bit longer. Can always move to Australia🧡

It can almost be that when it comes time to clean it! However, PBW (Powdered Brewers Wash) does a super job on it - no scrubbing required, just soak and wipe off with a sponge or paper towel. Easy, Peasy!

Nice inspiration @tony b. Chicken here tonight. Might make it a suya roast. Yum.

Medieval torture rack, alas it works great for chicken. Yum yum and salad and pot pie. A bite would be good, the frig is empty

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.

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.

To make a channel around the outside of one side to catch grease etc and have the other side shot penned cost me much more than the ones already on Amazon.. If I can't do it better than what's out there then why? Modernist Cuisine has nice ones https://shop.bakingsteel.com/products/modernist-cuisine-special-edition

Tony, nice color on that bird, looks delicious.

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!!!!!!!

The splitter has no impact on the airflow under the basket. That is, no matter which vent the air enters from, it is all going through whichever side of the basket provides it a path up and out.

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.

Baked these this morning. These are 70% hydration, Using KA bread flour and KA whole wheat. My starter and leaven are both 100% whole wheat. Fermented over night in the fridge, approx. 18hrs. Baked in the oven using a clay baker. The first loaf looks nice, good oven spring, the crumb is denser than I would like and a little on the gummy side. The flavor is great, nice mild tang. The second loaf has not been cut into yet. The oven spring is good, blew out at the slash. Not sure what the cause of that is, should I slash deeper? Pequod, breadwerx, great info. Kook on KKers steve

Here's a pic of the two zone in action. Note the half main on the left. Once I got enough char on, I moved the steak to the half main and closed the lid for about 5 minutes. With a reverse sear, you start on the cool side until you get to the right internal temp, then flash it over the coals to sear. This configuration also works for low and slow. I'll keep the temp down in the 250-300 range and put the meat on the half main. No need to reconfigure anything.