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Looking forward to hearing the results, Basher. More local corn (expect to see a LOT of cooks from me featuring the local corn for as long as it lasts!), Prime filet kabab, with orzo in butter scallion/garlic/parsley sauce. I was gifted a large bag of homegrown cherry tomatoes, so it was a nice caprese salad last night with crusty bread to soak up the dressing for a rustic bruschetta. Corn on the half grate and kebab on the lower grate. Direct, 325F (dome) with post oak and mesquite chunks.

Troble this meal is on you. Left over Wagyu striploin, black rice with jalapeños, corn, cucumber, coriander, avo, lemon juice, cheese. Kinda made up. Wife said she could eat this all week. The lemon really cut through the richness of the Wagyu. And the second day smoke added depth but remained subtle. Thank you. Sent from my iPhone using Tapatalk

Last of mesquite grilled chicken was used for summer strawberry salad. Arugula, candied walnuts, strawberries, Parmesan cheese w/raspberry vinaigrette dressing

Breakfast sandwich. English muffin, egg over medium, salt, pepper, oregano, tilamook sliced cheddar cheese & apewood smoked bacon

Baked potatoe and sous vide chicken breast for supper tonight. Once the potatoe was dressed it was wrapped in foil and put on the KK @ 375F until done. Done. Plated.

@Basher I guess I’ll take that as a compliment? ☺️ in any event I’d eat that!

What a humongous project you've had on your hands this year. It's going to be so rewarding. Looking forward to seeing pixs as things take off.

@Basher Yeah I’ve got a good place for them where they will get Lots of sun but for now they need to be in the shade or they’ll burn because they are too young. I’ll transplant them to ground after our heat season is over. We’re about to hit peak heat/fire season here in SoCal August/sept/October. I probably should’ve waited on my citrus trees but we did it. The avocados need to be protected, I was worried about them initially but they’re showing great growth. San Diego is avocado capital of the US they grow great here once you protect them the first couple of years

Tyrus the carambola smoke is not as strong as oak, it’s nutty and by comparison may be closer to apple wood. Tekobo did you try your apple tree off cuts yet? Or are they still a little green? Sent from my iPhone using Tapatalk

Oh yah! This particular bad boy of the Santa Maria persuasion is quality, high tech and a pleasure to cook on. Like the KK it was made with features that standout against other competitors and separate the distance between them. For instance, an effortless geared cranking mechanism attached to a SS wheel that moves the surface grates up and down with ease and stops where you leave it without moving....no brake, one hand, the other can hold your beer. Three 3/8 in removable 304 SS grates sitting on a secure rack that doesn't move side to side...sound familiar. An insulated fire box. An immense SS rotisserie with a capacity of 80 lbs. A designed system to pull out the fire box plate for cleaning using the rack lifting unit capable of lifting 800 lbs. Folding side tables on three sides and heavy duty support wheels. Like the KK the quality goes in before the name goes on. Did I say it was a pleasure to cook on? It is. I saw this grill which was just offered this spring to the market at an up scale BBQ store........instantly it drew me in like a moth to the light. It's Called the Hooray Grill and it's manufactured in Kansas. Some may be familiar with the Hooray ranch which offers duck and pheasant hunting' You tube has a few video's, one on the tech and the other tailgating at a KC Chiefs game and another with the owner and Brett Farve cooking. For me it's all about the cooking, showing our guests a good time and providing a comforting distraction........ain't that what it's all about. Pull up a high chair and see what's cookin. Hope I didn't ruffle any feathers, consider it another tool in the box, I for one always appreciate a good tool.

It is going to be fun cooking on that grill.

You still up Basher? Don't the sun ever set in Au. No, no, no that's not soup but a delish Chilli I happen to be eating right now. Take care

That looks great Tyrus. When you say it’s a pleasure to cook on, surely you are not referring to a pot of soup stirred with a wooden spoon? I’m looking forward to seeing more photos. Very exciting. Sent from my iPhone using Tapatalk