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Flame Kissed Tri-tip with homemade slaw and some onion potatoes. In these trying times you might not have all the ingredients you want. Improvisation is the key to an awesome meal. It was a gorgeous day. After the forward sear I slide the grate over to the side and inserted a temperature probe. About 30 minutes later I pulled it with a IT of 130*.

@Syzygies My cousin sent me some photos she found while cleaning her house during the lock down. Thinking this is 1970 -1972 time frame. Me in the middle with my brother-in-law and cousin on either side. 50th wedding anniversary party for my Grandmother pictured far left. Check out the sport coats, the hair & sideburns. Way too cool !!!! (Hamms beer????)

Have not spun anything for a while so I dropped in these two birdies.. Got the color I wanted by bringing it up to 400ºf for a bit but did not render out all the fat in the skin.. thinking I might need to poke little holes in the skin to let the oil out. Was hoping for some thin crunchy skin but it just was not.. But was crazy moist and tasty. Used coffee wood for smoke, it really comes thru with chicken. I need to learn how to cut up a chicken correctly to properly photograph the meat.. WhatsApp Video 2020-04-21 at 6.19.41 PM (2).mp4

Simple dinner of BBQ'ed chicken. Played with 4 different sauces, just to make things fun: Dinosaur Honey Mustard Creole, Dinosaur Wango-Tango Habanero, Cackalacky CheerWine and my house sauce. All thighs were dusted with Slap Yo' Daddy. I only sauced the undersides, trying to keep the skin side crispy. Direct, on main grate, cherry wood chunks, 350F. Plated with roasted spuds and hushpuppies, with a side salad. Final jury is out on the sauces, as I only ate 2 pieces of chicken with dinner - the Creole and the Cheerwine. Leftovers await!

That's how I always cook them too.. but my buddy Scott wanted to see the roti in action.. There's something magic about meat spinning and over a fire that gets people worked up!

Beautiful colour on those chickens, Dennis.

No, I missed that guess my volume wasn't up, but soon I'll hear them here.

Delicious and the perfect day for it.

The magic of rendering pig fat.....one of my favorite sounds.....

It's been a while since I've posted but, saw Mac's eggs and thought I'd share a couple of recent cooks. My KK has been out of service for about 6 months while we rebuilt it's spot. Thankfully, we got done with everything just in time for the lockdown. So, lots of time to catch up recently. Been in a rut using the smoke pot with coffee splits lately. So everything starts out that way. First cook was some pork steaks that I smoked to rare, then took them to temp with a reverse sear and finished them off with a coating of bbq sauce that carmelized with the heat of the sear. We've become addicted to smoked corn. Taken to cutting them, so they stand up and get a full coat of smoke. After reaching temp, I have my top grate turned upside down over the coals to for searing. 20200327_232839000_iOS.MOV Easter cook was smoked wings with a spicy dry rub. The diablo eggs have candied jalapeño and red pepper flakes. The tri-tip came along for the ride... It's been vac packed up for later. I've really enjoyed catching up with all the great postings, plus seeing a lot new names has been great. Our world is small, community is important, stay well and keep sharing.

Put some of those pork ribs from the other day to good use. Made a potatoe salad with sous vide potatoes. They work great because they stay in tact. Sous vide potatoes, all in tact. Ribs and salad plated. Pepper, smoked paprika and silk chili all from B&B spices.

My wife and I are taking meals to her folks during this viral shutdown, Todays lunch was ribs, slaw, and beans, a pretty classic BBQ lunch. I like to buy spareribs so I can trim the tips and pick the deliciously tasty and fatty meat to save for future bean cooks. I got a bit of a sloppy trim on one of the racks , had a few prior to the trim work . be safe, stay healthy steve

I had some country style ribs and thought this would be something a bit different. Will definitely do this cook again. Country style ribs poked with peach balsamic vinegar, added some BBQ RUB, then low-n-slow at 230*. Pulled at a IT of around 150*. About 2 1/2 hours. Chopped them into 1" squares and put in a dish. Sprinkled on SOME more rub, maple sugar (courtesy from a friend in Canada ), two different BBQ sauces, and some butter. Covered in foil then back on the Komodo Kamado at 300*. After an hour or so more dinner is ready. Yummy.

The sound is even more definitely tonight. Tarzan got nothing on me. This is Georgia - home of the 10 guns per household.

Great sound, thought Tarzan might sweep through and steal the Tips. A nice plate.

Yes the grout looks smooth to our eyes but actually has tiny pores, so the deposits are in the bottom of these tiny holes.. rub all you want, you can't clean them.. bust to use the acrylic material as black paint.. Less is more!

I do feel like I've lost my convictions, using a loaf pan, but they're more forgiving and the bread is more useful. We always add a bit of yeast as insurance to sourdough recipes. Laurie buys it by the pound, using it in many other ways. (She also has a separate yeast for sweeter breads.) We got lucky that our health food store had stock today.

TY Bruce. It turned into a gorgeous day and it had been a while since I cooked on the Nuke Delta grill.

WOW! Charles that video was wonderful and your meal looks so delicious! Nice cook and not bad for camping out lol

Did you hear the tree frogs croaking in the background?

Hi All, It’s been a few months since I asked about the charcoal and just wanted to provide feedback. I landed up getting some Fogo quebracho which was exactly as you all described, some larger lumps but otherwise very good. I found it cooks very well. No nasty taste or smoke, etc. I didn’t break up the large lumps that were in the bag, I just let them slowly burn down with the rest of the coals. I feel like I go through it a bit faster than the extruded CoCoChar which could just be density of materials. I plan to try one of the other recommendations soon...but thanks to you all for the information - a big help! Sent from my iPhone using Tapatalk

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

Well there is that old saying “it’s better to have it and not need than to need it and not have it” i bought the BB32 and have never regretted it. These cookers are not only great grills but works of art. No matter witch one you buy I guarantee you will love it. Good luck on your choice and welcome to the forum. Looking forward to uncrating and cooking pictures.