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Had both KKs on the go yesterday. The 21 was cooking this new to me cut of beef. It's called a salmon cut and is nice clean, muscle cut. I used this really tasty rub https://www.thefedupfoodie.com/italian-roast-beef-rub/#wprm-recipe-container-10163 and smoked some cherry and pecan pellets in my smoke pot. The 23 cooked a mix of potatoes, shallots, garlic and padron peppers. All grown by my own fair hand apart from the addition of lemons from our recent trip to Italy. The padron peppers turned out to be quite hot and surprised a few people! We cooled off with home made peach ice cream and apricot and cardamon sorbet - my new obsession.

What a great meal to have had an invitation to, alas I wasn't on the guest list. Great colour on the meat and just look at the creaminess of the desserts.

Wagyu striploin last night Sooooo tasty Sent from my iPhone using Tapatalk

@MacKenzie I’m sure your schwarma was delicious wish I could d sampled it @tekobo first off 58 years of marriage is something to celebrate. Both your meals looked divine I take a few days off and you all go nuts cooking so many tasty dishes the last few days. I ate In N Out today and had some takeout sushi and chicken quesadillas this week ☺️

Indoors, we've got this gas range. It has insides and a top. We use the top more often, but the insides are very important. Outdoors, those roles are assumed by our KK and a couple of Solo Stoves. Many nights, the meal is not centered around outdoor fire, but outdoor fire is critical to ingredient prep. For that, I can pour a bit of isopropyl alcohol over a wood/charcoal mix in a Solo Stove, light it, and be back in the house in thirty seconds. Real fire, as quick as lighting a gas grill. Some nights we want pizza or focaccia di recco, or roast or tandoor chicken, or salmon. That's work for the KK. Tonight's dinner was bean tacos. The tacos were from masa I ground yesterday for chicken tacos (grilled of course). Tonight's salsa was from garden tomatillos and garden chiles. A comal is traditional for blackening these ingredients, but I prefer a real fire. I'll light the smaller Solo Stove to roast a single pepper. The Weber kettle has gone untouched for years. Anything the Solo Stove can't do, the KK can. I need both.

Good BBQ is always better the next day. At least when it comes to pork butt and brisket.

My abiding memory of the early 70s is the chocolate cake that I had for my 4th birthday party. I also remember handing my mother a snake that we were given to play with at nursery school and her screaming her head off in a very female, mummy way. I like gender difference and I liked being called ma'am by the ex-army telecomms engineer who reported to me in my last job. He used to do it to tease me and it is our standing joke that I pulled rank and refused to let him call me by my name when he got bored of the joke. Vive la difference.

Thanks everyone for the input. It’s pretty much how I use my BGE right now. In fact, the last couple most recent dogs and burgers cooks I did on the BGE, and it definitely lights and gets to temperature faster than the Weber. I love both cookers, but it would be nice to replace them with one, and regain all that deck space. Current setup: The KK would go where the Weber is, under the umbrella. I think Autumn Gold In pebble finish would look really nice there. Then the BGE goes away, the fridge moves to where the cooler is... it all makes sense. I’m going to take @billg71’s advice, and have the Building Inspector check my deck to see if it will support the 550lbs, give or take, of a 21” with shelves etc. That, and if I can get the box up the steps!

I made a dish that I haven’t had in ages, this evening. Bun Thit Nuong with a Nuoc Cham sauce. It’s basically thinly sliced pork belly, marinated in a whole host of lovely ingredients, then cooked hot and fast on the KK. You then plate it up as in the pics below, on a big bed of vermicelli noodles. It’s so simple but so tasty! Sent from my iPhone using Tapatalk

Move over Troble, mini chicken schawarma on the Konoro. Plated with Fried Rice.

Agree with everything that's been said, especially on the saving charcoal by shutting it down after a quick cook. One thing that I plan to do when I light it up to do a few steaks or burgers - I'll throw on a couple of chicken breasts/thighs or pork chops for other meals later in the week. I cooked some ribs, and at the end I cranked up the KK, and put on a couple of steaks, it worked great to finish the ribs and cook the steaks at the same time.

Took some of the smoked pork butt from last week and made sweet pork quesadillas. I’m surprised at how much the smoke still comes through. Fantastic.

It's hard to post my supper after seeing Tony's. I used up the ends of the pastrami, my idea is eat up the worst parts first then there's nothing left but goodness. Swiss cheese, pickled onions, pastrami, lettuce and rye bread.

Was inspired to do a Moroccan dinner tonight. Za'atar pork chops (yeah, I know!) with roasted harissa seasoned mixed veggies (carrots, potatoes and onions). Direct, main grate, grape vines. Plated with crusty bread and a simple rose wine.

I built a concrete table for my Solo Bonfire.