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All this stone work gets sealed today This means that tomorrow, [emoji1623] [emoji1623] I can roll the KK out to her final resting place. Centred under the roof. Sent from my iPhone using Tapatalk

Yes~!~ Great advise! I was going to get the 32, but i just dont have a place to put it!....after looking at the 22TT, i didn't realize how big it really is. Its actually slightly bigger than the Kamado Joe classic....i really hope i loveit!.....@Oakland looks good!....mine is OTW here to NJ, and I already had a stone island, with a drop in SS grill, that I decided to modify to accommodate the 22 TT.....broke out the sledge hammer, the past couple days, and had at it....made a simple cubby, but I will add some post and beam "timber frame" style joinery to the front to accent that beauty...ill post pics when its complete. { a work in progress }

This adventure actually started last Christmas when I bought 2 packs of Prosciutto but only used one. Later in January I figured the unused pack was getting old and I'd have to throw it out. Then I looked at the expiration date, 7/10/20 - What? I guess unopened prosciutto in the refrigerator lasts almost forever. With that realization I figured I would save it for something special. Then came February, March, April, and now it's May. What could be more special than a COVID-19 Challenge. Enough of the background, let's get cooking. Friday night I started a small Boston Butt that finished Saturday. Made a fresh slaw and some squash strips. Added bbq sauce to some pulled pork then rolled that and a little slaw in prosciutto. Cooked the squash on my Primo Oval Jr and the prosciutto wraps on my 19" Komodo Kamado. When the wraps were almost done I drizzled a little bbq sauce on them. Dinner was served with muffin top cornbread and a salted carmel brownie. Note: what's wrong with the prosciutto manufacturers? It costs enough you would think they could make that separator paper a little wider to save their customers some aggravation when trying to separate the prosciutto. Maybe I'm buying cheap prosciutto or maybe there's a trick to separating the prosciutto I don't know about.

(with my ears plugged) I'm not listening - na, na, na, na LOL

I cooked some chilli overnight using a recipe that @Braai-Q kindly gave me. Here it is in the KK last night Here it is for breakfast today Here it is for lunch today Luckily I just got a call from a Spanish friend saying he is bring round a long promised paella care package for our supper. It will have been cooked on a BGE but I can forgive a paella bearing Spaniard pretty much anything. More chilli tomorrow. Thanks @Braai-Q aka my African Brother from Another Mother.

If you are in the business, stick burners are the norm, you are there working them and attending to them for hours on end day after day and you learn all the necessary nuanced skills. The taste can't be beat. If you are at the house, go with a KK. The taste is 95%, and the skill set is WAY easier to achieve given you aren't cooking briskets all day every day. If you care to become excellent at it , you will. And your guests will NEVER say, "Oh this is shit compared to a stick burner."!!! No, you will get max kudos.

When we relandscaped, we built ours into a large cement form:

Looks like my Irish Jack Russell's behind. Nice butt.

This thread of yours just keeps on giving @Christinelynn. All the entries made me laugh. Looking forward to a "retrospective" in which you tell us everything @Wingman505 unwittingly accedes to over the coming months.

Hi all, this is Tekobo's husband. We moved some coats at the weekend and revealed this forgotten masterpiece which may appeal to those who enjoyed the fridge magnets

The stick burner is a finicky tool and without a doubt requires patience and focus to put out a great product All Dennis mentioned related to pro's and con's are absolutely spot on, even down to the choo choo train. The secret to an offset is keeping the balance going, clean smoke and a temperature window is your goal and priority. Knowing when too add wood and how much, is your wood DRY, and the wood flavor profile for the specific meat your cooking are all objectives. There are variables such as wind, rain and outside temps that will affect your cook's outcome and even the placement of where you put your meat within the cooker is a concern. Once you become accustomed to the routine of fire maintenance the learning curve diminishes and you begin to put out a great product with a superior smoke profile. It's like riding a bike...a little shaky in the beginning but, it smooths out and confidence is acquired each and every time you use it. The KK removes the burden, simplifies the process and eliminates the weather and puts out a great tasting product with little effort. If that sounds good well....it is. How can you beat that? The challenge of the offset once overcome is also a great tool however, it can take up half the yard..lol. It's obvious on a small cook my 23 is easy and more convienent and quicker to set up but if I'm cooking 40lbs of meat or I have the whole day an as option I'm going to feed that fire on the offset because it's enjoyable now. I would say and finally to answer your question, I prefer at least for brisket the taste coming off of the offset , your not going to beat it...I've cooked on both, and consider myself lucky to have both...enough said, good luck. Thanks Dennis for the Roto rod...without out doubt this one is perfection.

Another great looking meal Charles, I know it’s making my my mouth water yum! I love brownies and a Carmel brownie to boot!

I love my deserts

Here is a whole new rabbit hole for you to go down Charles: buy a decent meat slicer and buy whole cured cuts. The cured cuts store almost indefinitely if you vacuum pack them each time you finish with them and, sliced fresh, the meat always tastes better. And you are saving the world from silly waxed paper liners! Win win.

Mmmm, pulled pork and caramel brownies for dinner. Ckreef you might be onto something there. [emoji23] My kids would love that dinner. That butt looks very good Sent from my iPhone using Tapatalk

Freezing cold here with snow overnight and rain and wicked winds, time for comfort food. Chicken drumsticks, baked potato and a salad coming...... Drumsticks on the KK. Plated As usual the chicken was moist as can be.

There’s still a little tweaking too do, but @Christinelynn and I agree this is the best brisket we’ve ever had. The bark is crunchy without being tough, it’s smoky and beefy rather than pot roasty (not a word), and it’s super tender/moist.

My new ritual - a steak night every week in lockdown! Tonight, it was a Porter Road Chuck Steak, direct, lower grate, dome around 325F, with a chunk of grape vine. Turned out a bit more "black & blue" than the rare that I was shooting for, but it was still a nice damn steak! Plated with frites, sprayed with duck fat and fried in the air fryer, with dipping sauces of chipotle ketchup and an aioli. Marsala mushrooms and a nice chimichurri for the steak. A nice side salad with blue cheese. Bon Appetit!

Welcome @Christinelynn. I'm afraid that the 'most understanding' award is shared with my wife after I might have impulse purchased a 32KK. Well, we'd discussed it but not a timetable for it arriving. Green lit is green lit at the end of the day. Timing is inconsequential. Besides, I was never going to get away with 'Gee, the 19 has put on a bit of weight' as we matched the tiles or my classic 'This, had it for ages, surprised you hadn't noticed it before'.... In my experience, flowers and spa treatment never go amiss nor does food cooked on the KK supplied with bottomless margaritas.

She was closed inside after everything was cleaned down before sealing the stone. She has a habit of wading belly deep into the pool, then trots into the empty garden beds, then follows me inside. I turn around to a trail of mud and her legs are muddy to the knee. If you look closely you will see her nose glued to the back door watching me while I was outside! [emoji23] Sent from my iPhone using Tapatalk

He can plug but he can’t hide...

Psychedelic first picture Tekebo. I'd be wondering if in the UK they'd be sponsoring chilli contests. Looks tasty...been awhile.

you know you want to...

That rub was just one that mixed up on the fly, granulated garlic, smoked paprika, onion granules, some chili and black pepper.

Gorgeous

Nice rub on your drumsticks Mac. What is it? Also, all those brisket photos are making me very very hungry!

Great looking cook Tony. I have been puzzling about your pork wings. I suspect they are what we call ham hocks. I have four in the freezer (left over from a whole pig purchase) and would love to try out the pork wing recipes that I have found online.

Looking lovely!

Coming together nicely @Basher.

A stick burner Pros: Probably the cleanest smoke flavor profiles in BBQ. Produces vapor without any of the wood's unburned gas vapor. Very clean flavor because they burn wood with a flame which consumes the nasty gas which is bitter and acrid. Great Bark. Cons: Burning wood with a flame requires lots of airflow which can be very drying over a long cook. Needs skills to balance heat and babysitting when the ambient temps change.. not much sleep involved. They are pretty much limited to low and slow cooking.. no grilling, roasting or baking. Wife thinks they look like a choo choo train.. Komodo Kamado Pros: It's all about the airflow.. Copious amounts of insulation simply holding the heat in. Charcoal always burns at the maximum volume for the allowed airflow. If you can burn less fuel to maintain your cooking temperature, you have less airflow, less evaporation, and and of course more retained moisture in your meat, and that's the holy grail of BBQ. And the reduced airflow creates longer/more retention time for the charcoal vapor/smoke.. the longer the vapor is in contact the more condensation takes place creating more Q flavor. Basically set and forget temperature wise. You will get plenty of sleep and complete novices can get great results. They excel in low and slow, roasting and baking. You can also grill on multiple levels and create 2 zone cooking. Wife thinks they look great.. Cons: You can't just toss big chunks of wood into your grill while your meat is in there.. the lack of oxygen will create a thick nasty grey bitter acrid smoke.. This can be resolved using foil pouches, cast iron pots or external smoke generators. Heavy, not available in your local retails stores..

Inventive, looks great!!

Congratulations!

Great photo Antonio. Congrats on the investment. Sent from my iPhone using Tapatalk

Except for Charles...

You are going to love this cooker, I have one similar but not a table top, just make sure when you build it in that you have room for the rotisserie motor, and smoke generator, just in case.

All ya'll are cooking up a storm! LOVE IT! Keep up the great work. It's my entertainment during the lockdown!

Have you ever done a breakfast pizza? That could be fun. I do breakfast burritos quite often and I make frittatas that I’m hoping to get on my KK soon, but at some point I may venture into breakfast pizzas....eggs, bacon, cheese.....possibly left over brisket with eggs.....you got me thinking now!

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

Celebrated Mother’s Day tonight with my mom and dad at a separate table 6ft away. Like my jump shot and golf game I’m committed to nailing this pizza thing. Cheese, veggie, couple Hawaiian couple pepperoni

14 pound brisket. Following Aaron Franklin’s process and wrapping later than I usually would. Here’s a couple of pics just before wrapping. 36” paper is pretty handy.

ROFLMAO! Nice pies, dude!

Made a couple of my South Side thin crust pizzas on the 32. Perfect clone of my hometown favorite, the legendary Colucci’s. Two 14” pies fit no problem. Homemade sausage — only way to get that distinctive Chicago flavor. Always, ALWAYS cut square. Wedges are the enemy of the people. 🤔

Ribs tonight gave them some pecan and Chile lime Sent from my SM-T835 using Tapatalk

I think the trick here is to find a balance. This shouldn’t be a one and done. But rather, an opportunity for the slow drip that lasts a lifetime. Would you rather have $10,000 today, or a penny a day with compound interest? Start small. “Hey Wingman, remember those two KK’s? Howsabout cooking me...[insert favorite food item here] with a nice bottle of wine?” Wingman eagerly complies. Being Wingman, he thinks you’re singing his tune. Soon it becomes, “Hey Wingman, remember those two KK’s? Howsabout I remodel [pick your favorite room in the house]?” Again, Wingman complies. After all, he gets some benefit from this as well. He’s also only half paying attention because his brisket hit the stall and he’s freaking out about where to buy pink butcher paper. Keep working it another year or so. “Hey Wingman, remember those two KK’s? There’s this really cool $5M cottage in Malibu. Comes with a Lamborghini.” By now, Wingman doesn’t even realize what’s happened. He nods up and down, drool dripping from his chin. That’s from the tri tip sandwich he’s finally mastered. This is called gaslighting. Look around. It works.

I built this rock wall on Saturday. I’m calling it “the dogs hind leg” that’s why Billie is very pleased with it. Cabinetry is nearly completed under the kitchen. And I have been getting very absorbed in concocting the perfect soil for the garden beds. I know there are a few keen gardeners here so I’ll explain my soil discoveries. Shale base where we live and if the clay/ shale is soft enough the clay content can be ok, however, it’s mostly hard rocky shale. Therefore, I’ve dug 15m3(530ft3) out of the garden beds( it’s a small back yard with minimal beds). My beds are averaging depths of about 2- 3 feet. I’ve barrowed and bucketed 12m3 of topsoil sourced from a local flower farm who are expanding their shade houses and were told the topsoil was rubbish for building foundations. Tested this, and found the soil had all the trace elements required, a ph level close to 6, and a structure of 32% sand, 57% silt, 11% clay. It’s perfect, apart from lacking organics. This is where the fun begins. We do some work with a local sugar mill and found they supply cane tops and molasses to a commercial recycling plant who supply 7000 tonnes of composted cow dung(80%) cane tops(15%) and chook dung with a sprinkling of molasses to nut growers and orchards across the east coast of Aus. 10m3 will be ordered to allow for shrinkage and a few spare m3 to share amongst the neighbours. Delivery charge is the same cost as the product and no difference up to 10m3. Who would have thought having dung delivered to your front door could be so exciting?. Also eagerly anticipating 2 exotic trees- exotic for our location, maybe weeds to others. Tabebuia Rosea and 2 Vera Cruz Rose Palmeri. Sent from my iPhone using Tapatalk

LOL...............

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

@MacKenzie-your cooks always look awesome even without pot!