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Got a break in the rain and managed to unbox it will cover it for the night and work on it again tomorrow. It is so beautiful in person

Fightin’ back with some CoronaTM Fish Tacos.

Years ago I went to the Azores and today I was yearning for a taste left behind. This is a chicken right off the internet with um white wine, port wine, brandy, shallots, chicken, parsley, garlic, s&p, presunto, bay leaves, chive, garlic, paprika and it should have had crushed red pepper to kick it up but I followed the recipe against my better judgement. It was still good but, on a level playing field. I added a chunk of apple wood with the top off for the first 1/2 hr for smoke and then raised the temp higher to finish. I used CoCo char and that stuff brought us to temp in lickety split, no kiddin..yep it was fast and then into crusin mode. Easy Peasy. My wife bought that ceramic at the Goodwill for $3, imagine that, brand spankin new.......it ain't new anymore. That's the only thing I would've added, some zing..a bit of dash. Elsewhere on another corner of the yard some jerky was coming to life, two pits running, both with good outcomes. Sorry for the money shot on the Frango na pucara, it was fuzzy but it tasted like money . Stay safe and out of harms way.

Troble your timing has been far better than mine. 4 months ago when my KK arrived I was gong to have my yard ready! Here is where I’m up to. The pour went down today, second pour Saturday week to set the steps and fill block work. Block work is set this coming week. This job keeps getting bigger. That’s 13m3 of concrete into a small city back yard. Sent from my iPhone using Tapatalk

It’s been a while since I’ve posted here so I thought I would post a picture of some Salmon Candy that I made yesterday. However I forgot to include a shot of the salmon on the Grill! This was my second attempt at this recipe and it turned out much better than the first. My 1st run was using Steve Raichlen recipe from his “Project Smoke” Cookbook. Followed the recipe pretty close including an 8 hour brine followed by a 2 hour air dry in the fridge and about a 225F smoke for about 2 hours. The end result was lots of Albumin and not the deep smoky salmon color I was looking for. Went back to the drawing board and followed the brine recipe once again and brined for about 16 hours and then air dried in fridge for about 20 hours. Smoked between 150-185 for about 4 hours and then raised temp to about 225 for another 2 hours. This time it was a winner IMHO! Cheers, Paul

CoronaTM bread.

How is it Tyrus, can get a new toy that we have not yet approved?

Burn in is commencing

That looks like a lovely sauce and pot @Tyrus. Yes, we all need to try and keep well. Although others are saying you need to catch a little bit of virus to build immunity. We will see which happens!

Well, look at the alternative, you'll get acquainted with your new KK and become friends, time will pass, and before you know it,... you'll be in Peru.

@Tyrus yep. I’ve been out there about every 15-20 minutes since it’s been unwrapped. My girls think it’s “so pretty” @Basher when we move it over there it certainly will it’s even bigger than I imagined in my head @MacKenzie I can’t wait. Will hopefully cool Saturday. Was supposed to be in Bay Area this weekend but that got cancelled and now my wife tells me Peru is gonna have to cancel because they are shutting things down over there so looks like my next 3 weeks are Homebound with nothing to do but learn how to cook on my KK....I’m going to the butcher shop tomorrow to stock up and will be cooking on it a lot coming up.

Gorgeous gorgeous and if you are impressed with that just wait until you taste the food you cook on it.

Good lookin chickens there Sarge I like the charcoal burn just at the edge of the bone, a tell tale sign it was done right. And too Basher, what can you say,.... you lucky Dog. Did these up the other day, since everyone's postin.

I thought that I did but I didn’t receive one. I also am missing the cover. I moved that thermometer shortly after taking that picture because it was getting hot

BTW start saying goodbye to that beautiful white interior.

Being delivered Monday, yes it is BBQ, don't want to jump the gun but I'll give you a hint......Hector from Hector's Smoke House has one. That's it, my lip's are sealed, wild horse's could drag it out of me. Monday's pic

A beauty congrats! I see Dennis is now using what appears to be billet temp probe hole plugs. I’m interested to say the least! Sent from my iPhone using Tapatalk

The outside of the pot deepened in color and looks much better now. Going to be stepping up the game Tekebo, can't be left behind, a new toy being delivered On Monday

Very pretty Troble. Should look good once located into the new back yard. Kinda makes that nice new griddle shrink into the background when the Big Blue moves in.

You must like that. Betcha can't stay away without going back for another look. There you go, all yours....nice.

My wife is from there and are taking our 4 & 2 year old to meet their 97 year old great grandma and about 7-10 different aunts and uncles they haven’t met....hard to not do that i also took advantage of being in Lima to make reservations at Maido and Central the number 1 & number 2 best restaurants in Latin America https://www.theworlds50best.com/latinamerica/en/list/1-50 we’ve had the trip planned for a year. Also planning to do a Peruvian cooking class, I love their food. Was very much hoping to not have to cancel this trip

Screw Peru! Stay home and dance with the fire. Raining in San Diego.........never seen such a thing

@Basher I’m going to put my eaze up over it and then will unbox it when there a break in the rain. Will be cooking on it this weekend

I haven’t seen a goat yet. My guess is customs hangs onto them for their own private farm. Sent from my iPhone using Tapatalk

I was looking at Dennis' insta feed the other day and saw that someone had two 42" KKs. I missed that momentous unboxing. Where are the goats???

delivery day! It’s raining today but fortunately we got the KK from the truck to the side yard/basketball court. backyard won’t be ready for 3-4 weeks so trying to decide if I open and use the KK now and move it again later or wait. It’s raining for the next 7 days and we’re supposed to go to Peru end of month but who knows with this corona virus stuff.....I’m debating whether or not to put my Eazy Up this weekend so I can cook and break it in.....I’m sure I’ll do that. But excited to get it here!

That’s a lot of concrete but at least you’re progressing. It looks great!

Trust me said the spider to the fly, "Your gonna like it".

I really like Porter Road's stuff - everything that I've tried from them has been excellent. For more exotic stuff, I go with D'Artagnan. Never tried Butcher Box or Crowd Cow.

I'm not sure but since you are doing a burn in that thermometer you have attached to the cap may not be safe. It could get pretty hot. Did you not get a thermometer with your grill?

Congratulations. Very nice color choice

[emoji102], [emoji102] tyrus, [emoji102] what new toy? Sent from my iPhone using Tapatalk

If you would like to try either Crowd Cow or Porter Road, I think I can generate a referral code that gives you a discount -- and probably gives me a kickback or some sort as well. Here's one for Crowd Cow that gives you $25 off: https://www.crowdcow.com/l/uodwen7du And one for Porter Road that gives you $15 off: http://rwrd.io/alyzviu

I have not.

I haven't. Some folks on Amazing Ribs have. I think the consensus there is that Porter Road or Crowd Cow are better bets.

Nice cook Tyrus looks delicious.

Personal decision and wish you all the best in any direction you choose. I was only kidding about Peru, I would love to go too, once you showed me the menu. Go for it and enjoy

Great looking ribs! Love when the meat pulls back on the bones; yum! Sent from my iPhone using Tapatalk

Tyrus that’s a butter seal over the top of the pate. We enjoy Brisbane. Those islands are north and south Stradbroke Island, AKA Straddie to locals. Fraser Island just north is world heritage national park. It’s the worlds largest sand island. Pretty cool place if you like to travel. Sent from my iPhone using Tapatalk

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

Sent from my SM-T835 using Tapatalk

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

Yes it will definitely need a little grip. Here is the river stone sink. These guys also have petrified wood sinks.They looked great, however, wasn't sure they would be as durable. I w

Yep, She had a swim yesterday, then went tearing through the dirt. What a mess.

Work has started...... then the wife and architect gang up on me and the project is now much bigger.