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Took my leftover carne asada and grilled it on my KK. On Friday I cooked the carne asada on my griddle while my adobada was spinning on the KK. The carne asada today was far superior than what I cooked Friday. I cooked it over direct heat got it crispy and threw in a piece of mesquite wood for added flavor took the carne and used the crema sauce from yesterday to make more TACOS! Also re-used the adobada...

Similar dinner tonight - Indonesian Chicken Satay, with peanut sauce. Chicken on the main grate, direct, 325F, with coffee wood chunks. No skewers tonight - whole pieces. Plated with the peanut sauce and an awesome rice with sumac, parsley and cilantro, with a nice salad.

That's the nice thing about fixing up one's outdoor space @Basher. There is a lot more scope for hanging around. 🤗 Here great progress was made today with tiling. It was a blank wall this morning and is now practically complete. This is where we were at lunchtime. Finishing and grouting tomorrow. As the man said - nothing happens for a long time with tiling and then, it's done. Luckily we know our tiler well and don't worry when he appears to be spending a whole day communing with the space. He says he has to know where he will be putting the last tile before he lays the first tile. His work is all the more beautiful for his attention to detail.

And my mum made tiles arrived today. Sent from my iPhone using Tapatalk

Tyrus here is my mascot. Kenny, God of Kamados. Kenny guards over cooks to ensure every meal is a winner! Actually we picked him up in Papua New Guinea 50 years ago. Fearsome looking dude eh? I’ll be keeping an eye out for his partner. Don’t want him getting lonely...... or angry. Sent from my iPhone using Tapatalk

Yes Mac they will go on the fire pit seating ends. I’ve put an order in for another 8. They have far greater meaning, look personalised, and It also helps supplement her pension. Sent from my iPhone using Tapatalk

Very nice. I have a similar gazebo on my deck. Makes sitting out that much nicer - no bugs to deal with! (Note: the sides hadn't been put on yet, when I took this picture.) Hey, at least your stairs are in a straight line! Mine curve around to match the deck. That's why my KK came through the house to get on the deck, including the 8 steps from the foyer to the main floor, but those were a straight shot. No excuse, dude!

Love it. I’m ordering a steel plate. I did not use the deflector that came with the KK just the pizza stone. Came out great though needed a crispier crust.

Chicken drumsticks, salad from the garden, and first attempt at scorched rice. I only used 1 c rice maybe I should have used more, the flavour was there but not very much colour.

After all is said and done there are two reasons why the KK remains on the lower deck. 1. Take a look at those stairs, no way..Jose'. 2. After the wife was done decorating there wasn't any room. Dilemma solved. Have to admit, it's a comfortable spot up top. AS far as the KK is concerned.....the jury is still out. Mac, the last pic is for you.......yes those are tomatoes on the vine

Looking good Tyrus. You filled that deck in a hurry.[emoji33] Have a look at the LED lighting options available. They are unreal- low consumption and huge output. We recently lit a footy field- 140m diameter with a bank of 8 LED lights spread over two poles. I must warn you though, looking at lights is a rabbit hole. Sent from my iPhone using Tapatalk

Raised inside where it was nice and warm then brought outside. These have been in for at least a couple of weeks. An old dog kennel around a raised bed, great for keeping out all the critters. Too, too many trees.

Thanks! Yes, there are 2 doors actually. A conventional one from the kitchen - the KK is just feet from it, which is great in bad weather. And, there's a sliding patio door to the deck from the dining room. It's not very practical anymore because of the dog door insert, which takes up over a foot of the opening. Plus, in the summertime, the gazebo also gets a bit in the way. @Tyrus - took me a while to find balusters that I liked. Didn't want the "traditional" look of wooden spindles.

Unique looking Tony. I like the brown and black railing with the curve. We chose a white but already I see it may be difficult keeping clean. One other thing.....we placed caps of course on all the railing posts, they're solar and the unique feature about them is they remain on all night...niffty.

Yeah, it's pretty good. Thanks for the tip! I'm about to try a new one - John Henry. Yep, the same folks that make the BBQ sauce. Will report back after a couple of cooks on it.

Tyrus, I completely agree about the temperature range. In the past, with my babybacks, I've tried to stay in the 225-50 range, and I was trying for 250-75, but had some unwanted temperature creep and as you know, the KK is SO well insulated that it is hard to get temperatures to fall once they reach a level. As for wrapping or not, I think that is a matter of personal preference: I've always wrapped my babybacks using the 2-1-1 method, and they came out nearly perfect every time. I was following the method Aaron Franklin demonstrated in his Master Class on barbecue- and Franklin is, as you know, no schlub when it comes to barbecue of any sort. On a different note, I spatchcocked a whole roasting chicken last night and fired up the KK to use it as a grill, using about 50/50 charcoal and hickory wood, applying my own recipe barbecue sauce liberally in the last 15 minutes, flipping it about every 5 minutes. I hadn't grilled over natural wood in a long time- it was magnificent.

Another great looking dinner, Tony.

That would be great. We'll keep in touch. It's a whole year away. Lots can happen between now and then!

That's how we roll here!

I know I'll get in trouble Antonio but, taking a second look at your bird makes me think if you might have been a photographer for Playboy....just the way the background fades out and your subject remains sharp'. Gotta love that roto, it's hypnotic.

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

Perfect and the older you get the more the meaning, a win win.

Pretty sure it’s cedar Tyrus. It’s too soft to be teak. Sent from my iPhone using Tapatalk

I just planted my tomatoes/peppers/herbs yesterday morning. I'd had them under the gazebo most of the week and brought them out into the direct sun for a few hours each day to get them acclimated. We have a cool snap in the forecast here mid-week (low in the low 50s), but no where near frost. Thankfully!!

Tyrus, those tomatoes are way ahead of mine, in fact we have a frost warning out for tonight and tomorrow night. We are not out of the woods yet.

He starts with a blank canvas and...voila. Could you ask him to move a little to the left, I can't see.

Tekebo, the saga continues, under the deck I find it somewhat dark, Oh well, I'm sure it'll straighten itself out. This may take a while.

Your new space looks lovely Tyrus and it sounded like your wife had solved your problem but you go on to say... You still in up, down, up, down questioning mode or staying put on lower level? @tony b, your deck looks purdy. Do you come straight out from your kitchen onto the deck? We have curvy stairs to navigate here.

I know, I am sorry....the chicken was beautiful. But I had tongs in one hand and a glass of an insouciant chardonnay in the other....no hand to take pictures.....

You know the "rule" here - no pictures, it didn't happen!

How wonderful - it will make the space that much more special with those tiles from your mum!

Those are really cool.

Wow!

Love the tiles. Do you have the location picked out yet?

Very impressive Basher and he's got such a serious expression. Well, he sets the tone...........maybe you could get him a girlfriend and then he'd pop on a smile. What else you got in the closet? I hope he looks over you and yours with many blessings and ensures all your cooks are as expected. Teak wood?

Kamado Joe big Block for $1/pound. This is surprisingly good lump for the cheapest price I’ve ever seen. I rate it pretty closely to Fogo and JD, but not quite as good. https://www.costco.com/kamado-joe-lump-charcoal-20lb,-4-pack.product.100482227.html

Contact me anytime if you’d like to come check it out

I intended to do them yesterday but didn't so they marinated overnight in Frank's Hot Sauce with some granulated garlic, a little smoked paprika and black pepper. Cooked at 350F for about 1 hour, flipped them after 30 mins. That little red nob is a radish, LOL. However there are pickled beets on the plate underneath the radish. I really did enjoy this dinner even though the rice didn't get very scotched but it was enough to add lots of flavour.

I would love to host you Tony. Hope it happens

A few photos from yesterday's cook...first time doing St Louis style ribs..... Pre-cook....slathered and dusted with Dizzy Pig Southern BBQ-style rub; halfway through cook (the smoker is maybe a little crowded with 9 racks) and then two pictures of the finished product. The rack Daneta and I kept for ourselves was smaller, thinner, and maybe on the outside and more exposed to direct heat: it was a bit dry and crispy in places. My neighbors all report that theirs was juicy, fall-off-the-bone and delicious. We kept another thicker one for ourselves that we will reheat tomorrow night, so more reports then. I would say the taste was pretty good: nice spice, nice smoke. Lastly, two photos of the finished product. I cooked this batch at 275-300 for three hours ( I was not trying for 300...I find I still fight temperature creep with my 32"KK and obviously still have much to learn about using the KK effectively), spritzing with a 50/50 cider vinegar/water mixture 3-4 times. Then as I wrapped them, spritzed again and a light slather of diluted (with water to thin it out) barbecue sauce. The sauce largely disappeared in the second phase of the cook, which lasted 2 1/2 hours. Next time I will probably try for 2 hours for the second phase and do something to keep the temps between 250-275. The wood used was 2/3rds apple, 1/3rd pecan. smoke flavor was good.

@tekobo, amazing tiles, both are stunning.

Tekobo these floor pavers are French limestone. And although they are close to white, they do not absorb stains- tested with bat poop, our worst night stainer. Hardwood shavings leach a stain that lasts about 1 week then it fades away. Archie( son) and Billie (dog) will hang around much longer. Sent from my iPhone using Tapatalk

Tri tip with air fried veggies and a potato bake....... Sent from my SM-T835 using Tapatalk

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

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....

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.

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.

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.

Brisket