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Roadkill over a pan of root veg on the 23.

Korean Pork Tenderloins - direct, main grate @ 325F, with peach wood chunks. Marinade was Bulgogi with some pineapple hot sauce. Basted the tenderloins a couple of times during the cook. A bundle of asparagus for good measure. Plated with some pineapple fried rice (see the connection with the marinade hot sauce!) Did the fried rice in the paella pan to get a nice crust.

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

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.

I gotta tell you, I got extreme kudos on the briquette brisket. It was not the regular blue bag Kingsford, however. It was HEB Grand Champion Hardwood Briquettes. HEB is a HUGE Texas grocery chain. The label indicates "made from 100% natural hardwood lump charcoal" Well, I'm going to buy that characterization based on the performance. In fact, the notion of perfectly homogenous shaped and sized lump charcoal has a real appeal. You know we have talked before about dumping out our bags of lump and sorting it by size. Pain in the ass that. Having a full basket of all identically sized pieces of charcoal is very satisfying. Lump somehow finagled in to briquettes form? I like that. I mean we use extruded coconut in those weirdo hexagonal tubes, so why not fashion lump in to reproducibly sized briquettes? My go to since day one with my KK has been Royal Oak Lump, supplemented with some smoking wood chunks when the notion strikes me. However, I will be trying this HEB briquette product again. I'll upload a 13 second video of the finished product tug test ASAP. BTW, I always separate the point from the flat and remove ALL the fat before slicing. You'll get high praise for that presentation, sliced and plattered up that way. I reserve the point out in the kitchen, and once everyone is seated, I slice it up, keep some for myself, and then walk around the table serving up a little to each persons plate, explaining "This is the best part, the Brisket Reserve". They don't know there is a flat and a point, or what the difference is, all they know is this "Brisket Reserve" is the bomb!!! And they will let you know.

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.

Today I smoked a brisket, Franklin style, on briquettes instead of lump. It came out excellent. That is all.

It's a good recipe. I like the stretch and fold method instead of having to break out the stand mixer.

Looks delicious Charles! That wood fired oven must be a nice addition to your ODK. I have been thinking about getting the new Blackstone air fryer 36 inch griddle set up.

I have used the MAPP torch, the Looftlighter, the electric loop thing, the various Rutland type cubes and wafers, a charcoal chimney with paper(huge mess, don't bother) and finally landed on the fastest, easiest, cheapest method. Weber cubes. For a low and slow just put one on the top of your charcoal pile and light it. For a hot fire, put one on top of your charcoal pile, light it, and put a chimney of charcoal over top of it. There's nothing faster, cheaper nor easier. Tumble Weed and its knockoffs work about the same but Weber cubes are far cheaper. $20 for 32 starters with Tumbleweed, $5 per 24 for Weber. After the fire is going a cheap blow dryer can get it raging, if you want.

That's my problem, I want it for more than just a few months and I'm not into skating anymore.

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

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

King Arthur Crispy Cheesy Pan Pizza recipe featured in their latest sales magazine I got a few weeks ago. That pan measures 11" x 15" at the bottom or 12" x 16" at the top. It's a big one. About the biggest I can reasonably fit in the Wood Fired Oven. This version I upped the recipe by 1.75 times. Probably could have just doubled the recipe. Also I used half bread flour and half all purpose (recipe called for just all purpose flour). It was very soft on the inside. I made the dough Friday night and in the refrigerator it went until today.

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

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

Best first post ever!

Pequod that Brisket and burnt ends are looking good.

And, of course, burnt ends with the leftovers.

I put barely enough olive oil to get the fire going and wait for the charcoal to burn clean before I add anything food to the grill. With regards to any potential build up on the dome, I don't have it. I clean my KK very regularly inside and out to keep it spotless; this practice is a habit for me.