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Correct Mac. Thanks Troble. Each day brings a new adventure. Check out the fossils in the new steps laid today. Sent from my iPhone using Tapatalk

Pizza night.... Italian sausage, mushrooms, green peppers, and onions.

Given that we're all confined to barracks, and the weather is behaving itself nicely here in the UK, thought it was about time to revisit some nice pork. Simple rub, 275F to colour & split fat (3.5 hrs today), wrapped for 2 @ 225F with a bit of Carolina vinegar sauce, and then rested for an hour. Came out nicely.

I was hoping this thread would encourage some other photographic contributions. Obviously I don't qualify as I wasn't old enough to have a date in the seventies. 😅

Actually, Laurie wouldn't let me shave my head when I was in Thailand for a month in 2005, but I'm thinking of surprising her soon.

That’s me with the beard on the left and the other one is me building my Trimaran

At first when Sygyzies posted his pix I thought he was having some fun with us, now I realize he was just warning us what we all are going to look like when this pandemic lock-down is over.

Those remind me of bratkartoffeln - German fried potatoes.....Mmmmmm. Now I want some German food. ARGH!

I can't get enough of those crispy fried potatoes. Here they are again. I'm thinking I should keep boiled russets in the fridge so I can have these whenever I get the craving, well that might not be such a great idea.;) Those potatoes stay crispie right until the end of the meal.

Another steak night. Ribeye, direct, lower grate, post oak & mesquite chunks. Tried MacKenzie's latest spud recipe. They do come out crispy. I'm looking forward to doing them in the air fryer next time to save on the cleanup.

I guess I am not the only one Since pebbles, especially mate black cook the best, I will transform Vulcano (acunto mario). I really hope the quality of Forno Napoli will match BigBad quality.

I’m starting to get the hang of this KK. Today I put two birds on the 32BB. Then raised that temp up and tossed a steak on for my son.

Crappy weather has set in for the weekend, but I did get in a nice rotisserie chicken cook last night. Spun the chook over coffee wood charcoal, with chunks of peach wood, 350F. Initially had a war with the MEATER+ to synch up to my phone, but when it did (after much swearing that my whole neighborhood could probably hear!), it worked like a champ. Plated with a nice primavera risotto (leeks, peas and asparagus), crusty bread and side salad. Nice Rose tossed in too! And, the roti basket is soaking, as we speak, in a bucket of PBW - magic!

Ahh, the seventies. Any good pictures of Dennis from then?

Yesterday was the first cook on my ‘new to me’ KK. I wanted to try a long smoke, and choose a small pork butt as the subject. 4 lbs. On the 23 at 7am: About nine hours of smooth sailing at 235 to 250. After settling in, the Kk held temperature like no cooker I have used before. And then plated for the family: Served with naan, cucumber and yogurt sauce. My wife wanted to try a Mediterranean style dish. Wife made the naan dough and we cooked that on the KK just prior to serving. I’ve been smoking pork butts on Kamados for years, but never had this set it and forget it experience. Always had to chase temps- some kamados more forgiving than others. This would make me foil the meat at the stall just to get the cook finished. The KK allowed me to do the entire cook without foiling, and the result was fantastic. The fat was rendered thoroughly, and I don’t get that result when I need to wrap. A great first run!! Eric Sent from my iPhone using Tapatalk

Argh.. Tape just doesn't work.. Called them today and Kevin from the development team at Thermoworks will be calling me tomorrow with ideas to make these work in the Guru port..

For grates that big, maybe one of those plastic kiddie pools?? https://smile.amazon.com/Intex-Crystal-Blue-Inflatable-Pool/dp/B000SN61UC

Hey Tekobo you can still send in a picture!

@Basher I love that sandstone. And I gotta say I agree with Mac your wife was right on that bowl. its really starting to come together beautifully

Thank you ckreef, I appreciate that.

Ed, it looks delicious.

Thanks Steve. That cobblestone is a sandstone that turns black when wet, and the cladding is the Croatian limestone- supposedly White House material. Looking forward to it Jon. Mac my wife wanted to swap the large river stone bowl for this one ground out of marble. Sent from my iPhone using Tapatalk

Tony, dinner does look extra tasty. It is important to break the potatoes up with your fingers, you want to rough edge on every piece of potatoe.

Cladding almost completed. fire area cobblestone went down today. Grouting and pool coping tomorrow then they take a break while the chip pies finish before final paving. Kitchen roughie. Sent from my iPhone using Tapatalk

Gorgeous pebble KK, and they do indeed cook better than tiles as you can now testify. Grrreat looking pizza oven, can't wait to see the finished product and I bet you can't wait to taste the pizza.

This is my junior year High School ID 1978 and 18 years old in Bali on the last leg of a seven month Endless Summer adventure, alone with a backpack and board. This one is at SDSU two years later.. Ahh where did the hair go?

I did a long time ago! Here's my Grill Dome!

Thanks for the advice chaps. Update: Pizza oven delivered awaiting installation. KK on a ship from indo. 32' big bad. If nothing else, I have some variety and isn't that the spice of life?

How did you get a pic of Alice Cooper??? Love the faux wood paneling on the station wagons!

Big Shep, looks like you nailed both those dinners. Great color on those birds.

Nice roadkills and that steak doesn't look too shabby either. I'd say that you're indeed getting the hang of it! @tekobo - love my air fryer. Glad to see you jump on the bandwagon. Just be a bit careful with the extra oil/fat, as you don't want it to get pulled up into the heating element at the top and cause problems.

Did lots of smoking yesterday. Lamb shoulder in one KK, pheasant breasts for the neighbour in the other followed by a pork "hand" which I marinaded in jerk spices and rum. Yum. Here is the lamb. Having been rude about air fryers, I bought one with some store vouchers that we had and am very impressed. I am also very happy to report that I have subverted the low fat premise of an air fryer. Here I give you brat kartoffeln with lots of butter. Yum

Nicley done yum Sent from my SM-T835 using Tapatalk

Lazy pizza tonight. Had the first pizza on an hour fifteen from lighting the fire with a steady temp at 275c. That’s 520f. Preheated the stone in the electric oven and put it in the KK 50 minutes after lighting the fire. I knew that oven would come in useful for something. [emoji23] Sourdough crust. Room to improve on my dough, but pleased with the balanced heat from stone to dome. Previously couldn’t get the timing right as I’d underestimate how long it took to heat sink the stone. Sent from my iPhone using Tapatalk

Hmmm? I wonder if you could spray them with oil (maybe duck fat?) and do them in the air fryer, instead of deep frying them? Might give this a try?

Stop the presses, if you like fries you will love these, crispy on the outside creamy on the inside and easy to do. They stay crispy for the entire meal. Boiled russet potatoe. Cooled for 4 hours in the fridge and torn using fingers. Meanwhile on the KK are a couple of hot Italian sausages. Fried potatoe pieces in peanut oil and plated. Sprinkled with salt and Pecorino cheese. Creamy interior crispy exterior. No more desire for French Fries now, these are awesome if I say so myself. Recipe can be found here. https://smittenkitchen.com/2020/04/crispy-crumbled-potatoes/

Gaucho-style, baby! Thick sliced steaks (2") on the rotisserie spit rod, simple prep of a generous coat of S&P, maybe with a bit of granulated garlic. Cooked med rare and served with a nice fresh chimichurri sauce. Doesn't get much better for a carnivore!

A box of Grass-Fed Australian Picanha arrived today. Never cooked it before, can hardly wait.

Tonight it was a combination dinner. Homemade 100% organic durum wheat spaghetti and KK grilled burgers cut up and added to the sauce. I'd do that again.

Been a while...got sucked into work and then lock down. I’ve also limited myself to KK on week-ends otherwise the waist will know no limits. Glad to see that everyone seems well 🙏 Some pics below including my first ever fish, first ever rotisserie, first ever split basket - opened three new chapters in KK delights.

Nice job, all of you! Big black garlic fan here. A "must" in my 2x baked potatoes and in my mashed, too! Behind in my cooks postings. Steak night the other night. A bacon-wrapped sirloin, with the aforementioned 2x baked spud, sautéed mushrooms, and creamed spinach. Last night was a pork tenderloin, rubbed with Berbere. Plated with sauteed Swiss chard with heavy garlic, and roasted butternut squash with nice jalapeno, ginger and honey glaze.

Always best to keep the trades happy. A 45° corner return is impressive. Nice cook as well.

Here’s the tradies lunch. It went down a treat. All parties loved it. Expecting high quality craftsmanship in return! [emoji2957] And got it. Stone masons cutting corner joins at 45 degrees. Sent from my iPhone using Tapatalk

I dug out some rolls from the freezer for burgers today. Did a nice slow cook about 300F. Also added some black garlic to the burger meat mix, those are the black spots in the pattie. It is very mild. Flip time. Done. Loaded cheese burger. Those tomatoes are from last summer. They were semi dehydrated then frozen. Some good.

@MacKenzieJust so you know your efforts weren't wasted, we completed our first batch of the KA hamburger buns. 6 regular and 4 sliders came out of the recipe. We planned on having burgers tonight but a swarm of bees took up residence next to the grill and we spent the evening contacting the local beekeeper club and having them come out. No burgers but we did eat several buns after they came out of the oven just now. Burgers tomorrow night.

While we are hitting the low 70s here today , it is unfortunately short lived. Cold returns on Thursday with a high of 45F and a possible hard freeze (28F) overnight. I'm worried about the blooms on my tulip tree and the flowers that have just sprung up in the yard. Long term forecast says we aren't warming up a lot anytime soon - lows in the upper 20s all next week. 😪

It was sunny here too although it was windy. Decided to fire up the KK for a cook right after I put the snow blower into hibernation for the summer. Started this last evening, guess what it is for? and now there are two. Getting dressed. Ready for the KK. Baking. Baked. Since it appears that spring is here I've taken down one of the ODK screens and put it away. It's the start of good things. I let the KK cool down to 350F and baked some Molasses Cookie, aka to me as Ginger Snaps. Love these things.

A nice sunny day here yesterday (unlike the cloudy day today), so back to the grill. Another one of those bigass country style pork ribs - Cuban mojo marinade this time, rubbed with Sucklebusters BAMM Indirect, 275F with hickory and cherry wood chunks (leftovers from the smoker pot that didn't burn up). Plated with drunken black bean (awesome!) and yellow rice. Not authentic, but a big dollop of guacamole on the side. While I was having my mojito on the deck during this cook, an owl began to hoot very loudly from my neighbor's evergreen in his backyard. I couldn't see it for the foliage. After a couple of choruses, it got a reply from another owl down at the bottom of the hill. Next thing I know, the owl from down below had flown up into a tree in my backyard and the ensuing conversation got a bit more intense. Territorial squabbling I suppose. I ran and grabbed my camera and managed to get a picture of the owl in my yard before the squabble ended and they flew off in there separate ways. Friends that I showed this picture to have said that it's a Barred Owl. I guess they are fairly common around here. I hear them a lot, but rarely get to actually see one.

Thanks for the compliments! Today I’m doing a smoked Mississippi Pot roast on the 32” KK. Just threw it on a few minutes ago. Using Lumberjack M-H-C pellets. I’ll take a couple of pics and post them a little later today!

A lazy Sunday afternoon on the other side of the world. Chuck roast with Eats Barbecue Rub and Chicken with Morrocan spice