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Played around with the lighting tonight while watching Radiohead and the sunset

Lol. What’s crazy is it doesn’t take anything special. I didn’t inject or brine. I coated in oil and Holy Voodoo from Meat Church. Cooked until 158 degrees internal anticipating a little carryover cooking. @Christinelynn cut breast meat from the chicken and squeezed it... a stream of clear liquid flowed from the meat. It was the juiciest chicken we’ve ever had. I can’t wait for you two to get your KKs. 😊 I initially bought the BB as I felt blessed she sanctioned the purchase at all. I had cooked my last brisket on our XL BGE and scorched the bottom in places as the plate setter design is terrible and allows too much direct in three places. She knew how disappointed I was. I read so many posts concerning g BGE owners engineering their own fixes to the direct heat issue. I had enough. I wanted to ensure I had the real estate to cook anything I’d ever want to. The BB provides that, but I have to admit I think the 23” will be utilized more often. It has the room to cook for the two of us and our boys. It will require less coal to cook the items we’re likely to cook regularly. It still has the cooking area to smoke a lot of food. I think it may be the best looking grill/smoker if the bunch too.

Note to self, the KK forum is not a fan of beer can chicken. Got it. 😂

Considering I still want a 32 after my better half signed off on the 23, I'm gonna need that recipe pronto.

While I wait for my 32 to come in still having fun on the Vision grill. Beer can chicken is easy and always turns out yummy.

Yes the garden did explode! We loved having a mad, overflowing garden. The only trouble was that you ended up pushing through wet vegetation in your nice work suit and fighting to get to the car. Dan the Man (who also helped uncrate and place our KKs when they arrived) did all the digging with his trusty side kick, Rusty. He laid out the original garden ten years ago and came back to do the re-model. I never intended to go that far back with this post but it does illustrate the point that we let ourselves be limited by two little walls when so much else had happened to make the garden space in the first place. Ha. With four cats prowling, birds know not to visit our garden. We have an area out front that the cats can't get to and have set up a bird feeder and bird bath there since lockdown started. Great bird TV channel for us and our frustrated hunter cats.

@Basher thank you for the detailed description I’ll be trying that next week so last night I cooked a couple of packets of chicken breast with this rub my butcher sells called “Chicken Shit” it’s pretty tasty. we made one my favorite summer salads last night but I forgot to take pictures of the cook or h but we remade the salad tonight KK cooked w/mesquite wood chicken breast served over arugula, strawberries, candied walnuts, Parmesan cheese with raspberry vinagerette dressing. I make this often so will post more photos next time

What "extra work"?? It's taking a pair of kitchen shears and cutting out the backbone, flip it over and press down hard with your hands to break the breast bone. Start to finish in under a minute. It probably took you longer than that to drink 3/4 of the beer before shoving the can up the chicken's butt! Just sayin' 😄

I totally agree with Tony on this one. This is how you should use your beer

By the way, the beer wasn’t wasted. Drank most of it before putting chicken on. Don’t tell my wife that though 😂

Tony is right though. Wait until you try the chicken cooked on the KK. I had a 32 BB for a week and cooked chicken on it. My wife signed off on a 23” based on that meal, lol. No kidding. It’s that good.

I’m really happy with my Big Bad 32

Our ten year anniversary of moving into the house will be in a week's time. I have just spent an enjoyable half hour looking at photos that show the evolution of the garden over the years. We built it up, enjoyed its vigour and then tore it down. If the weather brightens up tomorrow I will take pictures of what it all looks like now. We start with the demolition of the 1930s extension, show you what life was like indoors while chaos reigned outside and the beauty of our mad garden before we decided we needed a little more ease.

Absolutely stunning as will be the food you cook on it.

The last of the rainy weather from Cristobal ended just in time to cook dinner on the KK last night. Kept the Cajun theme going with Cajun spiced pork tenderloins - both rubbed with my "house" Cajun rub - one was also hit with cherry rub and the other with peach rub. Then at the end both were sauced with their respective fruit based sauce. Plus, a chunk of peach and cherry wood were tossed on the coals to keep it all going. Direct, main grate, 325F. Those are peach quarters with the Cajun spices for the side salad, which had dried cherries, as well. A total fruit bonanza! Plated with my homemade ravioli I had stashed in the freezer, sauce was "kicked up" with some of the Cajun spices. Nice French Rose to go with it.

Wasting a beer on a chicken that's considered alcohol abuse

I have a wireless Meater. It defiantly works for certain applications. Anything from Thermoworks is good for wired. They have lower end units and high end units. I also have and like the high end units that use the k-type probes but that's just me and I have a specific application that can only be met with k-type probe.

Yeah I know it’s a little gimmicky but still fun and the kids always love it. Turned out great! I wanted to spatchcock it but got home late from work and didn’t have time and also didn’t feel like the extra work involved.

Ditch the beer can chicken when you get your KK. It cooks the most moist and flavorful chicken without any gimmicks* that you've ever had. FOOLPROOF! (Folks have intentionally tried to screw up a roast chicken on a KK - almost impossible!!) * https://amazingribs.com/bbq-techniques-and-science/beer-can-chicken

I hear ya, gurlfriend!

I am definitely going to have to up my table game to share my cooks around here. Normally it's a paper plate, and maybe some silverware.

This looks like a grill owned by someone who takes care of his things @Antonio Colmenares. I know you’ve cooked quite a bit.. looks like a shiny new penny. We recognize our own, lol. I clean mine after every big cook, and sometimes in between!

I have a variety of ways to measure temps - MEATER+, Guru digiQ-II, and Maverick XR50 for continuous monitoring and a Thermapen MK4 for instant read. (I have a cheapo instant read, too, off of Amazon - Lavatools PT12 Javelin) MEATER+ was the only thing on the market for doing rotisserie cooks - totally wireless**. It recharges in its base when not in use (single AAA battery). You can easily get a 20 hour cook out of a full charge. There's a scored line on the probe that must be inserted into the meat to that depth to protect the internals. Plus, there's an alarm function in the app if the probe starts to get too hot. From their website: The internal sensor max is 212°F (100°C). Temps above the maximum may potentially damage MEATER+. The ambient sensor max is 527°F (275°C). Temps above the maximum may potentially damage MEATER+. With its efficient charging block, the probe can be charged up to 100 times with a single AAA battery. ** It used to be the only thing on the market. Maverick now has a similar unit (STAKE). I just learned about it. It's only downside is that the probe is only good for a 4 hour cook before needing to be recharged. Would work for most rotisserie cooks. Probe temp limits are similar to MEATER. Charging base is USB powered. App looks similar to MEATER's. Price is a skoosh cheaper. Guru has to be plugged into a power source, even if you aren't running the fan, but just want to monitor temps with it. Originally, I got one of those car battery jump starters that had a "cigarette lighter" style plug in the side. The Guru has a 12V adapter unit that can plug into it. I could get several long cooks out of it before needing to recharge the jump starter unit (overnight). Now, I have a power cord run to the grill so I can plug the Guru power transformer in directly into a 120V outlet. I ran the power cord for the rotisserie motor and the cold smoker aquarium pump. The new Maverick model (XR50) is a HUGE improvement over their older models, which were flimsy and the probes burned out quickly. The unit is solidly built, waterproof, and can run up to 4 probes at once. The transmitter and receiver both run on AAA batteries (2 each.) Probes are good to 570F. My recommendation, if you don't need true wireless (i.e., MEATER), go with the Maverick XR50. YMMV

Indeed. It was so long ago, it was in Black & White. 😄

Latest Thermapen from Thermoworks (currently MK4) - absolutely necessary tool i agree with @ckreef, I really like Thermoworks products for wired units. I recently purchases a MEATER+ and have yet to receive it.

For low-n-slow, i use BBQGURU digiQ that i purchased years ago, still does what I need. For temp monitoring on hot / fast cooks I use thermoworks 'thermpro' For instant temp check i use thermoworks instant read thermometer. There are several other quality products with many more features taht have been brought to market since i bought my items.

Wow! A veritable jungle Tekebo. You could play hide and seek and always win. The neighbors have the pleasure of looking out their window and seeing a beautiful park....and that tile floor, very Romanesque. Your like Felix the Cat, always having something in your bag of tricks...might be showing a bit of age on that one. You only live once..shoot for the stars

That is a project and a half, nice bird bath.

OMG, now THAT'S a remodeling project! No wonder it's taken 10 years!

I have a 32” Big Bad and am awaiting the arrival of a 23” Ultimate. Both in gold & olive pebble. I’d be honored to show them to those in the area that are interested. They’re something to behold in pictures, and mind-blowing in person.

I’m really happy for having seen this picture @Antonio Colmenares. I agree, I love my 32” BB and KKs in general. I just cleaned and inspected mine outside. It’s built like a tank and produces the best results. I knew how to cook on Kamados and owned a KJ, BGE, etc. You CAN’T produce the same kind of results on anything else. It almost can’t be believed until you cook on one and taste the food for yourself. Great cook and keep the pics coming! Make sure you take a photo of the food finishing on the KK. Dennis uses them for social media. I felt honored to have my pic used in the past. I was Insta-famous! 😊

I don’t have that excuse in NM. I just spent my landscaping budget on KKs! 😄

Wow, that garden exploded. I laughed at the swimming pool sized hole with 3 shovels and a grubber leaning in it. Who dug that out? Sent from my iPhone using Tapatalk

Great space Troble, conducive to San Diego climate.......fly over them mountains and it's a different world. Hey, to not take anything away from all your good work and a TV with palms about as well......, your paradise lasts so much longer. Enjoy

So you should be! Gorgeous looking picanha.

Tony that rice dish would do me, I can smell it. Troble for this forward sear I followed Macs tips. Trimmed the fillet roll, rolled it in salt and ground peppers, then back in the fridge for a few hours to get it back to 1 deg c- that’s 34f. Mac will say 30 mins in the freezer. All this while the KK is heating up. Placed a lump of timber, then placed the lowest grill rack and the higher half rack. Place the meat on the lowest rack and seared the outside rolling it every few minutes. This took about 10- 15mins. Once seared enough, I lifted the meat to the top half rack with the probe in. By this time, internal temp had risen to about 15c- 60f. Drop the lid again and let it come to your preferred internal temp. Minimal to no resting required for this method as the meat rest while on the higher rack. KK was reading about 160c, 320f. You could do this with the basket splitter or the final stage indirect. I was cooking to a short timeline so kept the whole cook direct. Sent from my iPhone using Tapatalk

Here are some daytime shots. We got a nice teaK table And I found this cool contraption to walk mount the hose for easy cleaning and maintenance. Wife is getting candles, table runners, plates etc and as I mentioned before lounges and umbrellas won’t be here till july. I bought a receiver so I could create 3 different “zones” for the speakers. 2 for the TV, 2 for the pool & hot tub and 2 for the BBQ area that way I don’t have to have the whole yard bumping if I’m only in one area. Tested it out last night and was able to crank it without disrupting my family inside or the neighbors gotta hide all these speaker wires today

Nope, frozen - Savannah Classics. Best that I've ever found. I have to bootleg them from the South. I load up with 6 bags, as well as 6 qts of Dukes Mayo.

@Basher - that steak looks AMAZING!! Aussie, King of the Beefies! Got hit by a drive-by from Cristobal yesterday (still raining today), so no grilling. Took the opportunity to whip up some seafood jambalaya - crawfish, shrimp, with andouille. Plated with a nice side salad and hushpuppies in the airfryer.

Thanks Bruce, all but the red pepper are from my garden.

Warmed up leftovers, drumstick in the airfryer and rice in the microwave. It still tastes just fine.

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.