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Brisket and a few pork butts being checked a few hours into the cook. Sent from my iPhone using Tapatalk

Roasted chicken w/red potatoes underneath...gonna whip up some Peruvian green sauce to go with it

Chook turned out great..... Sent from my SM-T835 using Tapatalk

Fajita night. Tenderloin nose pounded flat and seared like skirt or flank. Cures what ails ya. Meat! Veg! Profile shot! Done!

Boneless skinless chicken thighs on the grill baking potatoe being air fried and previously grilled cabbage for dinner today. Stuffed the potatoe with ricotta, onion greens, pepper, smoked paprika and a little Silk chili.

I tried my first attempt at cooking a 4lb Tri-Tip today.

Spinning a guinea chook Guinea Hen

Pizza round 2. This tine utilizing tips from the legendary @MacKenzie cheese pizza, double layered pepperoni pizza and prosciutto & basil pizza. 3x improvement over last week thanks fir the help Mac!

Set up the pool lights last night....getting closer to being done. Should wrap up construction this week. Then on to furniture

Went to the restaurant supply on Friday and picked up this 17 lb. choice angus ribeye. It is very delicious, I was hungry and forgot to take a pic of the finished steak. Saturday I had half a pork belly ready to smoke. Sliced the bacon yesterday, it turned out very nice. Cold smoked 3hrs, lit the grill to hot smoke to an IT of 130 This pic is a huge rookie mistake 🤪, make sure you have your drip pan/ foil under your meat! I had to pull the rack out of the grill to let the missed fat cook off. B.A.T. sandwich And todays roadkill turkey Kook on fellow KK'ers

Hey Mac if you had a swimming pool like Troble you’d also have an ice seating rink in the winter! Fun fun fun

Wanted to try this one again. Added a few toppings this time. This is becoming my favorite pan dough. I think it came out better than the first one.

Roadkill over a pan of root veg on the 23.

Looking good. I’m going to have to try and cook that meal.

Awesome chicken cook. Beautiful colour.

Road Kill over veggies can't wait...... Sent from my SM-T835 using Tapatalk

You're welcome, I'm glad I decided to check the forum posts one more time before retiring for the night. Your pizzas look delicious, I think I know what I'll be dreaming about tonight.

That's crazy, kinda makes me think of Pad Thai? Well, tonight was another steak night. A skirt steak from Trader Joes rubbed with Gunpowder and Dizzy Pig Red Eye Express, direct on the lower grate with post oak and mesquite chunks. Plated with sautéed mushrooms and asparagus, with roasted potatoes, and chimichurri sauce. I have to say that I nailed this one top to bottom!

I am so stuffed and wait until you see with what. Never thought I'd be doing this, Spicy Peanut Butter Pasta.

That's a pretty good first try with the helpers Troble. If they had fun, there will be plenty more practice runs coming up. Did it take long to get your temperatures up?

What a great first attempt, sure looks edible to me, I would be happy to have a slice or two of that pepperoni one. Fun cook with the girls.

I do have a Lloyd 10" x 14" pan but with my son home from college due to the virus that bigger pan works better.

Tony, another very tasty looking dinner.

Grabbed the point offered at the local (choice) and cooked it up with s&P and a little additional things 3hrs in. Used the round SS pan that was drilled out and it performed very well for a comfortable 8 hours. Found it gave a equal balance distribution for the heat deflection. Wrapped at the stall in paper since it was a lean piece, but at the end it was all meat.

Got the craving out of the blue. Had to improvise a bit, as I didn't have any cans of coconut milk in the pantry. Faked it with a combo of half-n-half and coconut oil - worked surprisingly well.

Happy Earth Day!! 🌎 50 years - WOW! I guess that I was distracted on 4-20 day and forgot to post pics of the dinner. Pork Satay skewers with peanut sauce over coconut rice, with a nice side salad and a tasty Rose. Main grate, direct, 350F with peach wood chunks.

I got two picanha trust me this was not raw was so tender ... Sent from my SM-T835 using Tapatalk

I'll do the curb service but I'm not putting on the roller skates. 😆

Steve you know I am 15 minutes away. I could have picked my pizza up at the driveway.

Great looking dinner, lots of nice colour on everything, Tony and you have a bonus meal waiting for you in the fridge.

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!

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

Yeah what Mac said! That video was really good I could smell and taste your cook right thru the video!!!!! Yum yum yum

Kevin, those are all awesome cooks and I can smell the video cook, how'd you do that.

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

Nice steak night dinner!

What a dinner, Basher.

Great plated shot Basher

Looking tasty Steve, and Pequod- great journey. I've been locked out of uploading with Tapatalk- too many photos so back to laptop. This was Saturday nights eye fillet and rib fillet, grilled with split grill. Forward sear on those eye fillet cubes- they were about 2' cubes. Plated with jacket potato, bacon bits, mushroom sauce and coleslaw.

I used your pizza dough recipe - it was delicious!

Another tasty looking pizza, now I'm craving pizza.

Pizza night!

Pequod that Brisket and burnt ends are looking good.

Burnt ends = meat candy!

And, of course, burnt ends with the leftovers.

Just look at that moisture.

Superb all round @Pequod