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My daughter just got back from 3 months at the Dept of Defense National Fire Academy at Goodfellow AFB in San Angelo , Tx. She is now a certified firefighter and paramedic for DoD . We are all more than proud of her. She was the only women in a class of over 20 , as well as being the oldest at 33. Everyone else in class were you men in their late teens to early twenties fresh out of boot camp from one of the military branches. She did everything physically that they did with no short cuts , and always finished in the top half as well as top 5% in the class room work. There was over a 50% washout rate. So after 100 days of lousy meals she requested a special first night home dinner. Prime Tri-Tips with board sauce grilled on the KK 23" , New Mexico green chili cheese corn casserole , grilled asparagus and romaine lettuce , and finally homemade lemon and shortbread cookie ice cream . We've never seen her eat that much . Again we are all very proud of her , glad to have her home. Here is picture of her training ( she is in the front on the hose ) as well as some of the tri-tips with board sauce.

We bought a four storey solicitor's office ten years ago and had a lot of work done to turn it into a home again. Part of those works involved demolishing a 900 square foot extension, that was built in the 1930s, to reclaim some space for the garden. We had the compartment in the picture above built to encompass the remains of what was an internal fireplace so that it could house our Argentinian BBQ and take fumes up the chimney flue via the hole in the top right hand corner of the picture. When we came to replace the Argentinian BBQ with KKs our choice of KKs was defined by these two walls. We could either fit two 23s or a 23 and a 21 or a 32 and a 16. I went for the 23 and 21 and am very happy with that choice. On reflection I realise that we did not have to be bounded by these two walls. We had lived through a major demolition and rebuild but couldn't imagine our way to thinking about moving these two walls. A lesson for others. Our excuse would have been that we had no idea how much we would love our KKs. That is not an excuse if you read this forum. You WILL love your KK. You WILL likely want more than one and you should let your imagination run wild. Even if you don't buy them all at once assume you will be hooked and plan for that eventuality. We are coming to the end of our ODK remodelling here. Nothing major but it has been fun. More pics soon.

Thank you to all. The lights are now working, some minor cosmetic work remaining. Is everyone noticing how clear the skies are with less air traffic? Excellent winter fire weather here. Sent from my iPhone using Tapatalk

Boy! Lockdown is producing some really good cooking from youse. I've been away (from the forum - not my house obviously!) for a few days and I gave up trying to "like" all the great dishes that have been produced in the time. Inspiring. Here is my copy cat version of @tony b's "pork wings". I was impatient and ate the first when it still needed slicing. The second one I cooked for longer and it made for a nice portion of pulled pork for one with a flavour top up using home made Kansas City rub.

Tijuana style pork adobada tacos with homemade carne asada & homemade guacamole

Definition of torture - this thread when you don't have your KK yet. I'm tempted to drive to California and haul it back on the top of my Accord. Probably not my smartest idea, but if you keep posting pictures like that, I'll have no choice even though it would end up looking something like this.

Getting caught up on some more recent KK cooks. Have been out of commission for a while on post worthy cooks as it was tough getting high quality meats/ingredients at the peak of stay at home mandate. Bone-in Pork Shoulder Rotisserie Chicken Bacon Wrapped Strip Steak Small Brisket and just for fun, some recent chicken breast on the fire pit....

I have become a meat pusher during lockdown. I buy my meat from farms that supply restaurants. They are having a hard time in the current climate and so I have been buying half and whole animals, explaining which bits are which to friends and sharing them out, at cost, to them. It has been such fun. In between teams calls, writing contracts and baking bread I have been passing on recipes and falling about laughing at the size of the osso bucco you get when they are cut from the shin of a huge cow. The side benefit for me is that I can sneak in extra meat to try at home. One farmer normally sells all of his short ribs to restaurant in Knightsbridge. I managed to snag some and now I have a dry ager full of short ribs and other nice things. Much anticipation here.

Tonight, was a "country-style pork rib" (a boneless piece of pork loin), cooked indirect (@mguerra - oh look, a "wafer thin" sheet of aluminum foil as a heat deflector!) @ 275F with hickory and apple wood chunks in the smoker pot. Pulled at 190F IT. Sorry, I'd pulled the corn in the husk off the grill before snapping this pic. Rib, with as couple of side sauces for dipping, curried couscous w/fresh parsley, corn finished Mexi street style (mayo, cilantro, chile powder, lime zest and parmesan) with a side salad and crusty bread. Wine is a "house blend" of reds/white to approximate a dry Rose.

Took some time today to prepare the cilantro crema sauce, sliced radishes and sliced pineapple to accompany my adobada tacos. These are crucial ingredients that provide the necessary acid, crunch and sweetness to complete the dish. Home run

I used this as my template recipe I was supposed to make a cilantro Mexican crema but I got too busy to do it and I forgot to cut up some pineapple chunks but overall the flavors were on point. If anybody is from an area that doesn’t have a plethora of Mexican food (this means you @Basher) this is the playbook to make amazing Mexican food. You can buy the peppers and achiote paste from amazon. You can get pork butt from your butcher. All you really need to do is find good small taco tortillas and you’re in business. This dish looks great but also is great for parties cause you only cut the outside. It took about 120 minutes to cook through an entire 8lb pork butt at 500 degrees. But man it’s good and I got tons of leftovers plus gave a plate to my parents and neighbors. side note I was also spraying it with pineapple juice prior to carving and closing the lid. I think that was a good move to assist the fresh outer layer in added carmelization side note I originally started out with the lower grate on thinking I could slide my cast iron past on top of it and use it to catch meat carvings....wrong....not enough room so I had to remove the lower grate and then used a foil tray directly over the coals to catch the meat carvings. This worked great and allowed the meat to crisp up and although there was a bit too many black pieces In the foil tray by the end if the night and I had to separate the meat from burnt residue it all worked out and the meat was crispy so I would definitely recommend using a foil tray to catch the meat and help provide indirect heat

The KK is Amazing

And me too.

Now you're definitely killin' me!!!

Yes AJR, there is a small box inside that wall ( in the garden bed)with a separate line to each step and LED tape running under each step lip. An aluminium channel is glued in place and the LED tape has a sticky backing to secure it inside the channel. They are in small banks of 5 lights so if 1 goes out, it can be replaced easily. Troble not sure what the mascot will be. I’ll know when I see it. A tassie devil could work..... or the suspected extinct tassie tiger. https://encrypted-tbn0.gstatic.com/images?q=tbn%3AANd9GcSNuSWtCSkG5b9P9imvVcq_JA-lsm5ky11bM8sDFchSb60PmdLz&usqp=CAU More photos will be posted once the final clean up s done. Sent from my iPhone using Tapatalk

Killin' me here! I'm ravenous right now!

Those stair lights are terrific. Is that just an LED strip under each one? I'm thinking of doing something similar under the lip of an outdoor counter I have.

Wow, those ribs look amazing. You sure are making the most of you Dry Ager.

Great looking pizza. I really love Lloyd Pans. I also really like that dough recipe. As you found out you just got to figure out the right amount of dough for your pan. For stretching into the pan, the trick is to let the dough come to room temperature for about 3 hours. Poke stretch it then cover and rest 15 minutes or so. Repeat 3 or 4 times and it'll eventually fill the pan. Did you get one of the tops for your pan?. If not you might want to consider getting one. It makes the cover and rest process way easier than trying to use Saran wrap.

Four story's high Tekebo, all the possibilities of working with 1930's architecture to make it your own musta been fun. So show me more, you limit the imagination with just one pic. Thirty five years ago I bought an 1880's post and beam barn, that took me two and half years to make it my own..........a home that large had to be a long, but welcoming project. Always interested to see what your cookin up...waiting patiently.

Pizza night here with sourdough rye crust. Although they turned out well, I am finding The rye flour very difficult to handle. Much less gluten and therefore doesn’t bind easily. I have a 20kg bag in the cold room so will have to work through this. Sent from my iPhone using Tapatalk

Tekobo you need to run this as a business. They look outstanding. Sent from my iPhone using Tapatalk

This finally gets completed tomorrow. Only the pool fencing to be completed and a bit more cleaning up. Cooking some lambs tongues in the KK tonight. Smoke roasted, then boiled in the camp oven with a mix of herbs Sent from my iPhone using Tapatalk

I have some 3x5 pics of the 2nd floor main and third floor bedroom loft unfortunately digital cameras were not around. Most house reno's at first turn out to be a monster hiding under the stairs however, you're in the traveling lane now and nothing ahead but, blue skies. Good luck

Photos to follow soon. Some fun work happening next week if all goes to plan. Renovating old houses is fun. The main house was built in 1850. We would have been having a party in a week or two to celebrate ten years since we moved in. Instead I have spent the afternoon looking at pictures from the renovation. I don't know how we lived through all that mess! It would be good to see some pics of the work on your barn.

Love the lighting basher

@Basher I somehow stopped getting alerts on this thread so I’m just catching up. The yard looks fantastic. Love all the details, the fire pit, moms contributions. Absolutely fantastic. Nice work When you say mascot do you mean a bane of like an animal mascot IE “Tasmanian devil”?

That al pastor is killing me right now! Seriously hungry!

No, you won't have that problem anymore!

More pics, please, sir...

Great looking chicken! I bought 2 meater + probes a couple weeks back and have cooked pork ribs, whole chickens, brisket, steak etc with them and they work perfectly. Can’t wait for my 32 to get here so I can try them out with it. My vision is being able to set the 32 at the temp I want and not having to worry about anymore adjustments and just monitor internal meat temp. With my current kamado I can do long cooks but I know around the 5-6 hour mark my ambient will start to move and I have to adjust airflow. I shouldn’t have this issue with the new beast.

Looking forward to those photos tekobo Sent from my iPhone using Tapatalk

I'm an OG fan! Used some Dizzy Dust w/3-eyz on a boneless pork rib (aka Country Style) tonight!

Wingman you are good to go.

Ordered about an hour ago! 😊

Thanks for the invite I’ve been to Phoenix many times. My old roomate in college was from there, it’s a great town. I do consider myself very well Informed on Mexican cuisine growing up 8 miles from the border and having an office in Tijuana for two years. We have excellent Mexican food in San Diego but the Mecca’s of Adobada tacos are located about 3 blocks from each other on the same street in Tijuana. I’ve tried all the slots in TJ and I can taste the difference between even Tijuana tacos and San Diego tacos. I’m hopeful I can try to do the Tijuana tacos, but we’ll find out shortly I’m about to start the fire up shortly

Slather on the yellow mustard, hit with the Dizzy Dust, wrap in plastic film overnight - MONEY!

I got the large Lloyd pan for my birthday last month. Reading the comments about the pans on this forum made me ask for it. Boy it JUST fits on my KK. I saw ck’s post and tried the King Arthur recipe this past weekend. Made a 2X batch of dough Friday afternoon and let it rest in the fridge overnight. I was concerned that it was too little dough for the pan—as it warmed up and I stretched it, I kept making holes in it because it was so thin. Tough to fill to the corners. In the end, for this pan I would do a 2 1/4 times recipe. Anyway, mozzarella, fontina, parm, canned crushed tomatoes strained overnight, pepperoni, mushrooms, onions sliced wicked thin and black olives. One of my best crusts ever! Cooked at 450 or so for 20 minutes on top of my pizza stone. When done it slipped right out of the pan with no effort. I will absolutely use this recipe again.

That's one purdy chicken you got there Mister. I would only that in my best John Wayne voice.

Tonight's dinner - pork chop! Direct, main grate, 350F, peach wood. Rub was Cider Maple. Plated with roasted broccoli with Parmesan crisps, and a mushroom & pea risotto. A light rose from CostCo.

Cooked a brisket yesterday while I planted out the garden. Used some eucalyptus scrap from some house repairs for some smoke flavour. It was pretty good...... drinking, then got thinking, this house was built in 1913, so that wood was felled about 110 years ago! Sent from my iPhone using Tapatalk

Need to catch up on a couple of dinners. First, simple lemon-pepper chicken legs, direct, main grate, 350F, cherry wood. Plated with curry rice and sauteed zucchini and mushrooms. Last night was a Surf-n-Turf dinner. Found a piece of pichanha in the freezer, direct, lower grate, mesquite. Market finally started to get some fresh corn (likely from FL), roasted on the half grate. The Surf - pesto shrimp pasta. Chimichurri mushrooms for the steak. Side salad w/blue cheese to round it all out. For early in the season corn, it wasn't too bad.

Had to take a few days to eat through all the leftovers from last weekend. Tonight’s meal was marinated pork tenderloin, marinated two days using this recipe https://www.slapyodaddybbq.com/2016/04/sweet-pineapple-soy-grilled-pork-tenderloin/ beussel sprouts with red onion, garlic, prosciutto (didn’t have any bacon or pancetta) and Balsamic glaze along with air fryed Yukon gold otatoes tossed in sea salt, garlic, olive oil, black pepper, paprika and finished with Mexican cheese. Served with bottle of Justin cab

I found some steer rib fillet in the butcher today. Invested for the flavour and expected it to be a little chewy. Ended up full of flavour and reasonably tender- not melting, but closer to rump in texture. Here it is plated. Sent from my iPhone using Tapatalk

Simple porkchop cook last night. Cajun seasoning. Direct. Main Grate. 325F. Peach wood chunks. Side dish of pasta, cuke/tomato salad, crusty bread and a nice fruity Rose.

I’ve been really looking forward to this splashback going in. This is a single sheet across the back of black limestone from Canada. Well, the stone masons thought it cut like a hard soapstone and although it came from Canada, they thought it may have been mined in Montana. Mostly they are cutting it up as kitchen bench tops. It has a grain running through it like a petrified timber grain. All this started from a desire to properly house the KK. [emoji33] Sent from my iPhone using Tapatalk

I'll say you'd better get used up mighty quickly, like before sunrise. It looks wonderful, your plants are going to grrrrow. Nice fire pit area, you should have lots of fun times around that.

Here are the crystals in the rusty chandelier. And these are the drawer handles in the forge for a twist later this week. And these are a couple of tiles my mum made for around the fire pit. She is very creative, and for a hobby creates clay busts amongst other things. Sent from my iPhone using Tapatalk

Looking forward to the end Tyrus. You prompted me to look back through the post at the early photos. The yard was terrible. Spent time in my mates forge today making knobs and handles for the cabinet doors. That’s 2 inch thick bars melting to get beaten into door knobs. That forge is running at 2000c( 3650F)- hot enough to put some crackle on your pork belly. I was looking for Bruce Pearson from the KK home page to help out but couldn’t get him on the plane with COVID hanging around. [emoji23] https://komodokamado.com/?utm_campaign=1601409787&utm_source=google&utm_medium=cpc&utm_content=318122920271&utm_term=komodo%20kamado&adgroupid=66121904292&gclid=EAIaIQobChMIjaWZsN2y6QIVmh0rCh0VMw6IEAAYASAAEgL6I_D_BwE And this photo will be pretty close to the final resting place. Sent from my iPhone using Tapatalk

Here is the follow up to my post about coating two fore rib chops in cow fat and leaving them in the ager for a while. We ate one a couple of days ago after 78 days of aging. Delicious. Tasted of blue cheese.