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Father’s Day brisket, rub with salt, aji amarillo, aji panca, garlic powder, cumin & chopped purple crack. smoked at 220 where usually its 234-240. Took 18 hours for a 14lb brisket. Parmesan, garlic, sour cream & chive mashed potatoes, locally grown Iowa sweet corn and Joseph Phelps cab

Thanks, it turned out great. The 32 is so luxurious to cook on. Made the reverse sear in these 3” ribeyes so easy and man they had that lil char and juicy in the middle. Can’t wait to try more!!!! IMG_1544.MOV

Following the trend with more Pizza. Almost rained out, nothing fancy, kid friendly. The pizza stones were close to 100 degrees off with the right stone hotter, so a little bit of playing shuffle the pizza. About 6-7 min cooking time.

Preach on, sister! I did have corn last night, but not local - weeks away from any of the "good stuff." But, it was a tasty ear of corn. Much better than my last one - Two half-racks of St Louis ribs. On the left, Jamaican jerk marinated overnight. On the right, Dizzy Dust. Indirect, 250F, main grate, smoker pot with hickory and apple wood chunks. Sorry, no plated shot, as I had a friend over and wasn't going to hold up his plate whilst I took pictures. Only thing added was some homemade potato salad. But, this morning, I had leftover ribs with perfectly poached sous vide eggs (11 mins @ 167F, 1 min in an ice bath), on toast - excellent!

I use the recipe from Tuffy Stone!

@MacKenzie Here you are MacKenzie............................. The setup........................ The Lake.......... The sunset....................

This was a piece of pork cut from the shoulder. Sent from my iPhone using Tapatalk

Couldn't have said it better myself!

I used to wrap it but I prefer a thick crust. Now I generally cook it unwrapped and then i take it off the grill wrap it, and put it in a cooler for 2-4 hours. i usually cook my brisket at 235-240 but yesterday I did 215-220 so it took quite a bit longer than normal

Thank you so much for the real world experience. I have seen your grills and love the pair. Hopefully I will be posting first cook pictures soon

@ Troble, dinner is looking deeelicious. BTW, I hope that was not fresh corn, you are not supposed to post fresh corn until Tony and I can get local corn. @Basher, what a lovely looking pork roast.

My setup for this afternoon. Interesting, half grate made for left side so I flipped it for the right side. I think this should do the trick for a nice reverse sear. Love how I can use diff zones and multiple levels, this is all new for me.

Made pizza tonight. Took pictures of the bottom of the crust just for @Basher had a minor slip up on the veggie pizza but the best part is I know exactly why...I’ve been keeping my dough balls in the outside fridge in my BBQ island and I recently turned down the temp to get my beer/water colder. I noticed when I took the dough balls out one hadn’t quite risen as much as normal and it was kind of frozen on top. Even though I let the dough sit out at room temperature for 4 hours that one ball did not rise as much as the rest. When I went to make the dough and transfer it to the parchment sheet I got a tear. I thought I was cool and could repair it but it ended up making a hole on the KK pizza stone and made a bit of a mess...oh well at least I know what did it and it really reinforces the lessons I’ve learned the last few weeks. The key to good dough is in the prep. Make sure it’s consistent from start to finish and it’ll turn out a consistent final product. Pay attention in the beginning!!!!

Tomorrow is the longest day (light) of the year............................ Hoping to stay awake long enough to light the fire ......... let alone see the sunset 😁. My nickname is "8 O'Clock Jon" I will do my best Mac!!!!!!!

Alright guys, it finally happened. Ole Heavy is home and settled in. I’ve read all the previous posts about the day it arrives but it is difficult to understand completely until you live it. Fun day for sure and thanks to the forum so much, I was very prep’d for what was in front of me and it went super smooth. I did have surprises that I’ll share with pics. Here’s the beginning ...

Dinner and breakfast both look tempting. Perfect SV poached eggs.

Damn @tony b I didn’t eat breakfast yet....something about being hungover but that just got my stomach growling!

I thought I was going to get mine today, it is being shipped from British Columbia but it is taking the scenic route thru the USA to get to the east coast of Canada. ??????

Seriously good looking steak! Excellent job.

Yeah, we're a bad influence here! We love to spend other people's money!! 🤑

Looks like you had the perfect weather, nice and calm, and sunny. Thanks for the shots, Jon. I very much enjoyed seeing them.

This was a piece of pork cut from the shoulder. Sent from my iPhone using Tapatalk

@Terrablue22NC I have a 19TT and a 16TT, both are sitting on a thin rubber mat on a pull cart. Have done 500* pizza cooks with no issues with the rubber melting. I believe your straps would be fine to leave under the KK.

Wow that video is making my mouth water! Nice cook

I hear you there! Feeling extremely lucky to be where we are at present. Sent from my iPhone using Tapatalk

Nice work, looks great!

Nice smoke ring.

That is a very good looking brisket indeed!

Gorgeous!

Playing with candles and lighting

If this pandemic continues I'll have my freezers cleaned out of the old stuff, this is the last of the scallops. I think they are #50s LOL I did the scallops in the Vermicular at 123F for 30 mins.

As the old saying goes, "How do you know when your contractor is lying to you? Their lips are moving!" 🤣

Oh, last thing for today and I love these surprises. I’ve notice other crate artwork on the forum and it’s really cool! After all the work setting up etc I just didn’t even think about looking. Then my daughter wanted to work on her new fort and we found this. How awesome?!?!?!? Neat note, I’m a huge motorcycle guy so this grill must have been meant for me. I’ve seen other crate pics with flowers etc so no telling what you might get, but this was very fitting for me. My daughter thought is was super cool to get artwork from Indonesia, I had to show her where that was on the map 😂

First cook was easy one, just some wings tonight. Gotta say, was a lot different than cooking on my old vision grill. Ole heavy is a lot more sensitive to adjustments so I ping pong’d temp for a bit but was fun learning. Settled in on 300 and it was rock solid. Cooked way different, threw foil under wings to see how that worked after all my reading on forum. Cooked them for hour and half at 300 and they turned out golden brown, no burn marks at all and very juicy. This would never happen on old grill. So, I have some learning to do to get back to where I know where things will get some crisp on them etc. wings turned out great for first run but I can do much better. Learned a lot. Tomorrow am is burn in so wish me luck. More pics tomorrow.

Decided to move it lil closer to the deck. Looked better here, wasn’t sure which area would work best but I like this spot.

Kinda didn’t want to get it dirty!!!

Finally in backyard!!!

Kids loved the crate. New project tomorrow alongside burn in. We’re setting up a fort for my daughter and she’s painting and decorating crate with lights and all kinds of other ideas 😂

I think the back is the coolest looking part ever, couldn’t wait to see in person.

I have one of the 24" Double Flame units with the out post grill and stainless lid. I love the lid so I can go to bed and know that what's left of the coals will go out safety. I also love the added grill. I order in mesquite logs and have done some cooking and some high temp sears on it. We mostly use it as a fire pit, but some wood fire cooking/searing is always a nice change. It's very well built and you can feel it in the weight at 57 pounds. Had mine 2 years and very pleased with it.

I suspected the hardest part would be getting it off the center box that it’s shipped on. It wasn’t as bad as I thought, but it did take some effort and was the hardest part for sure. My 17 year old son helped me. He thought the grill was an alien, along with my wife and daughter as well. They weren’t prepared for what they saw 😂😂😂

Summer must be here, it's near 30C and the Konro grill is going. Made a potatoe fingerling potatoe salad to go with the wings and garden salad. Wings on the Konro. Done. Plated.

An upgrade for the Solo Stove Bonfire - a stainless steel cover for when it's time for bed and you're somewhere that requires your fire to be attended or put out. Also would keep the rain out if that's an impending problem.

Sure sounds like a fun idea, maybe you will be able to grab some nice shots of the fire at sunset, hint hint.

@tekobo I really like the Solo stoves. Bought the Bonfire first and was super excited about getting the Yukon.......only to be very disappointed with that fire grate dome shape and how it limits the stacking for the logs. You can work around it but it is just NOT a good design for the $$$$. Not a sheet metal fabricator....but a few support brackets under a flat fire grate would solve the problem, I'm planing to cut it out and make my own fire grate design. The other thing I didn't mention about the Yukon is that it almost takes two people to handle and move it. I have long arms and a strong back but trying to dump the ashes by my self with out dropping & denting it is a challenge. This weekend we are planning to take the Bonfire out to a bay / sandbar in the lake, put it on a metal table in about 1 foot of water and enjoy a fire after dark. Should be fun!!!!!

I tried the smaller burger patties out on friends yesterday. They declared them good to excellent. Downside is that a lot of fat drains out while you cook them and you have to have a means of collecting it. Upside is that the burgers are wonderfully moist and you don't have to cook them "on point" to get them medium rare or rare. They are so juicy that they taste great even when cooked through. We had these on tortillas yesterday. Aside from liking the burgers, I am starting to regret having commenced this journey. I would not normally go for such a complicated recipe and now I have been sucked in! Spent tonight cooking kidney beans with tomatoes that had first been pressure cooked and then infused with tomato vine stalks. Also made a tomato concentrate using the sieved insides of 1.5kg of tomatoes (it was supposed to be 3kg of tomatoes but I rebelled). Tasted like home made tomato puree. It is meant to be spread on the base of the burger buns to amp up the umami flavour. We shall see if all of this is worth it.

Comes with a nice steamer top. Not sure when it'll get its maiden voyage. Going away this weekend so it might have to wait for the following weekend. Yea I'm a sucker for ceramic pans

Rib Eye fillets were on sale. Couldn’t help myself Rubbed in 3 peppers- purple, green and black with a little salt. That was forward seared straight from the fridge at 1c. Delicious salty pepper crust. Sent from my iPhone using Tapatalk

Good for you folks! Unfortunately here, things aren't going so smoothly. Too many folks not following the guidelines after the restrictions were lifted and we're seeing record numbers of new cases every day.