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Yes, it has been brutal without anything. Due to some other priorities, "re-grilling" our household had to wait. Although it will probably be another year to finish the outdoor area the way we want, we will at least be back in the cook game soon. I built an elementary setup at our last place in limited space with two Primos and really enjoyed running different temps so I didn't have to fool with adjusting the temp for different items. I will save the rest of the details until they get here and I have pics! Until then, this was my entry into the BBQ game at our last place many moons ago. Sent from my iPhone using Tapatalk

And with peri peri chicken. And here is the result. Sent from my iPhone using Tapatalk

Plated with Yukon gold garlic mashed potatoes & chives. I tried to make it spicy and it had some spice to it and it was absolutely delicious but I did not feel it had too much heat. Winner dish though

This won’t be cut open for another 4 hours but it’s looking good

Last night's dinner - St. Louis ribs, indirect @ 325F. Hickory and peach wood in the smoker pot. Dry rubbed with 3-Eyz Original and Sucklebusters Bamm. With an hour left, brushed on some sauce (Cackalacky Cheerwine mixed with Gochujang and soy sauce). Plated with airfryer tots and hushpuppies. More of that homemade cold slaw. Aioli on the side for the tots.

Congrats, and Welcome to the Obsession! Looking forward to the delivery and pictures. No beating around the bush - jumped right in with the double KK order! A serious upgrade to those Primos. Hopefully the 2 year hiatus won't have dampened your grilling skills. That pooch has a serious look on its face - saying, that's my master's food in there, so you'd better keep your distance! He knows that he's going to get a reward for his guard duty!

I thought the same thing. My first thought was, is that Lorena Bobbitt?

Smelly old tomb or not, those baguettes look fantastic. Bravo P. Here is my offering for today. Two of the loaves were made with cooked porridge and almonds. Yummy toasted lightly. The third loaf included grated old bread, the heavy seeded rye to be precise. Yet to cut into it but I am interested in what that does for the taste and texture.

Sourdough demi baguettes with fresh milled, ancient grain Kamut harvested from a nearby Egyptian tomb.

Who’s been cooking lamb lately? Here is a boned out lamb leg with a little salt and cumin. Forward searing. Sent from my iPhone using Tapatalk

Geez, I realized I may be a narcissist! My celebrity crushes are both half-Asian females who love cooking 🤣 @Wingman505

No big clunky things on my counters @Wingman505! There is already a toaster oven that drives me absolutely nuts!! If it fits in the cabinets, we can talk...

I'm not sure about the floor. It's the sides down in the firebox region. On bigger KK's you have a body and two separate firebox pieces that wedge down into the body in the firebox region making an extra thick firebox. On a 16 it's one unit that incorporates a thicker bottom area of the body to make a firebox. There isn't sperate firebox pieces. Both these picture show the firebox region just below the back serial number plate. 19" with 2 firebox pieces that get wedged down in the body. Once set down in there, you are to never attempt to remove them. They basically become one unit. This the 16. No sperate pieces. That bottom lip is where the lump basket sits. There is nothing to be concerned about. Both methods work fine for their respective sizes. If Dennis would have made separate firebox pieces in the 16 there would be very little room left for lump. I've had the 16 for a few years now with over 500 cooks on it. The 19 I've had for a couple less years and I'm probably just now getting up to 500 cooks on it.

Aussie, you must have been sending me brain waves, as I did an au gratin potato casserole last night to go with the ribeye. Have to admit that the casserole was done in the convection oven. Thought about cooking it on the half grate, but realized that I didn't have the time. Plated with a nice salad and some blue cheese mushrooms. Now to catch up on Friday night's burger cook. Was just Jonesing for a good burger and remember that I had one in the freezer - cheddar & jalapeno burger from the butcher counter. Even though it has cheese in the patty, gotta have more cheese! Pepper colby/jack. Duck fat airfries and some nice coleslaw round out the plate. Aioli and chipotle ketchup for the fries. That's one of my homemade beers - a red IPA made with Zappa hops! (yes, they named them after Frank!) I call this beer Chunga's Revenge! Look Ma, no beets! Just mustard and a kosher dill pickle slice. As God intended it!

Reversed seared butterflied lamb shoulder with twice cooked mashed potatoes on it goes ..searing away..spuds are on ..Looking good..yum..and plated. Sent from my SM-T835 using Tapatalk

Lamb Agra tonight. Thought I’d sear off the lamb and dry the ginger, garlic and onion on the KK. Then into the slow cooker with coconut cream. Maybe another 3 hours before the lamb falls apart. Sent from my iPhone using Tapatalk

Everybody gets what they want tonight. The kids (5 and 7) have been been champs about trying just about anything over the years, but for some reason have decided NO STEAK over the past month. . . . Maybe I Weill take pictures of the plated hot dogs sometime. . .

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That girl really likes to whack things with that clever. Don't be messin' with her! But that double-fried pork belly (porchetta), looks to die for! 😋

I am totally with you Christine. My main kitchen counter is kept clear of any permanent fixtures. I subscribe to @Syzygies (or his wife's!) set up, with more obtrusive items kept in other rooms for use there or brought into the kitchen when needed. It works well and means you have good kit when you need it but you don't have to look at it all the time.

@Basher looks great. I’m fixing to spin some lamb this weekend Got a great recipe for me?

Troble- Thank you for the great information and pictures. As you guessed, it is the bark that mesmerized me. I'm a former Primo x 2 owner who has been grill-less for almost 2 years after I sold mine with our last place. I have been stalking the forum for a while. As well, I have been talking to Dennis, who as everyone knows, is wonderful. My new babies are making their oceanic voyage as I type this. I look forward to participating in the future...and yes, I will document with plenty of pictures! Thanks again, Jayson Sent from my iPhone using Tapatalk

Troble, I don't think you are going to have too many leftovers and you won't have what's left for long by the looks of that cook.

@ckreef Well said, easy to be understood. Pictures says alot. Thx.

Hey Jayson I don’t think I do anything special. Typically I rub my brisket with soy sauce and Worcester sauce and then I apply my rub. With this brisket I decided I was going to try again to make the Peruvian spiced rub that I’ve done a few times before so I only rubbed it with soy sauce then I just make the rub. I go heavy on my rubs. Usually it’s 6 tbs of salt, 4 or 5 tbs black pepper, 2 tbs garlic powder this time around I did 4 tbs salt, 2 tbs lawrys seasoning, 4 tbs black pepper, 2 tbs garlic and about 3 or 4 tbs aji amarilo and 2 tbs aji panca cover it out it in the fridge overnight. Took it out last night and threw it on at 240 degrees and shut the lid for 7 hours. Around 7am I started spraying it with apple juice. Once every hour or so. I don’t typically wrap my brisket and I think that’s what gives me the great crust. I wrap my brisket in foil and then a towel and put it in the cooler after it’s done. I typically leave it for 2-4 hours minimum in the cooler to let the juices settle. So I basically just take my time and never rush it since I have such a big window before I serve the food. I did notice that once I abounded the butcher paper and just started smoking it all the way through unwrapped that my bark got thicker. Here’s a few photos the the initial rub, then a day later right before I threw it on last night one other note was I used the coffee char for the first time combined with a mesquite wood chunk and I sat outside in my tub all alone at 1am smelling the delicious aromas coming from the KK. I am really amazed at how little fuel was consumed during the 13 hour smoke. I can’t wait to eat this thing tonight

Pizza night. Still progressing. Weird outcome though using Whole Foods bought pepperoni. Turned my pizza into a soggy pie. Won’t be buying those again from WF. Otherwise I’m happy with my pizza pie progress

Your rib dinner sure is looking very tasty, Tony. It's nice being able to get out and cook without putting on a winter jacket.

Basher, what a nice looking lamb and chicken cook. lots there to please everyone.

Holy cow @tekobo @Pequod, that looks amazing!

You're going to need to beef up that chandelier chain if you're planning on doing any swinging from it! 🤣

Yes, yes, and yes.. it does look good. Could be the way you sliced it but it looks so smooth in texture.

That's ok, I can bear the ...aw, never mind.

I tried Dennis’s recommendation of using a pizza steel. It made a great pizza. The crust was excellent. I used a 3/8” thick 16” diameter pizza steel. I was at 475 degrees for about 1 hour on the 32BB before adding the pizza. I also used parchment paper to help slide the pizza on and off easily. With the setup, I also used the 32BB pizza stone and inverted the KK pan with the pizza steel on top of the pan. So the pizza was cooked between the elevated pizza steel and the bottom of the pizza stone. See photos of setup. I used a temp gun and checked a few areas prior to the cook. The pizza steel was trending around 625, the bottom of the pizza stone 575, and the top of the pizza stone 525 with the 32BB at 475 degrees. It took 6 minutes to cook the pizza. I also cooked a pizza on top of the pizza stone as a comparison, it took 9 minutes to cook and was good but lacked the char and extra crisp on the bottom of the pizza. The pizza dough is Neapolitan style homemade recipe from “Glen an Friends Cooking”.