Leaderboard

Cooked for the friends who are buying my 21" yesterday. Wanted to show off the versatility of the KK. Yesterday morning's corn harvest. We ate the corn as a starter. So sweet. No need for salt or butter. Clams and garlic and parsley butter. Delicious with bread. That net was really good at preventing the fish from sticking. I also roasted some peppers and whole courgettes but didn't remember to take a photo. It was all really delicious.

Went to another awesome bbq get together last night great food and a great night......... And brekkie yum great night great people.. Sent from my SM-G965F using Tapatalk

Rotisserie chooks tonight, soooo good. Over some carambola wood for about 40 mins then indirect. That’s an onion in between them to allow better air/ smoke circulation. Sent from my iPhone using Tapatalk

Pizza night

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.

And the cook begins......if the meat looks brown, it is because of the Dizzy Pig Red Eye Express (barbecue rub seasoning with coffee) rub. Updates to follow in real time.

Everything looked fantastic until .... I saw those dead fish. I hope the deal is still on.

Mac I’m looking at your photo and had to re read it 3 times. I was sure that potato was a pork loin. It didn’t make sense to me until the third read and a zoom into the photos. All the time I’m thinking, that’s not a chicken breast! Sent from my iPhone using Tapatalk

Basher - those steaks...

As foretold - more corn on the grill. This time accompanied by a country style rib. Indirect, 275F, smoker pot with hickory and apple chunks. That's Dinosaur's habanero sauce slathered on for the last 20 minutes. Rib pulled off at 175F IT. Still working on that bag of tomatoes, so another caprese salad & crusty bread. Tri-colored pasta with garlic/parsely/basil butter sauce. Capped off with a nice Pinot Noir from TJs.

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

This is four hours in, at about 155 degrees (F) , just mopped with some Scott's sauce (vinegar and cayenne pepper, mostly).

@tony b pliny comes in a green bottle.....just saying @Basher great looking cook. As for the pizza I hadn’t done one in 2.5 weeks and I made a few small errors @tekobo that looks like a fantastic meal. I may have to copy you now. I do mussels, white wine, garlic but never thought of trying it on the KK. That looks great!

Country style ribs kinda Sunday! Smoked with some hickory for about 4 hours so far. I’ll be taking them off soon to paint then wrap for about an hour. KK stuck on 225 the entire time, makes it pretty easy. Hope you all are having a great weekend!

All great looking cooks ya'll. Now I'm hungry again and I just finished up lunch! @Basher - gotta get you drinking better beers to compliment your great cooks. As a brewer, NEVER trust a beer in clear or green glass - almost always "skunked." Hops REALLY don't like UV light. Why do you think that they put that silly lime wedge in Corona beers - to cover up the smell/taste of a beer gone bad. Best choice - on tap: 2nd choice - cans; 3rd choice - brown bottles.

Oh yeah those potatoes look delicious Mac! I think Basher might need closeup glasses.

Lmao Mac!!!! I think those are grilled fish, best that they aren’t alive LOL!

That's great Troble. Looks like you've got the gardening bug. I find gardening teaches me to be more philosophical about things. Some years your tomatoes are fantastic, others your whole crop is hit by blight but something else does really well. Having variety is a good way to make sure something goes right all of the time. Have fun!

Rotisserie chooks tonight, soooo good. Over some carambola wood for about 40 mins then indirect. That’s an onion in between them to allow better air/ smoke circulation. Sent from my iPhone using Tapatalk

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.

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

AliMac there are other photos in the post “the clock is ticking” In the end I took the steaks out of the fridge and let them come down to room temperature while the charcoal was firing up. Heated the middle grate, then removed and added a stick of carambola wood. Seared each side. Extremely filling. About 150- 200 grams of this Wagyu is plenty. These last two will be added to a salad tomorrow. The smoke tastes better the day after cooking. Sent from my iPhone using Tapatalk

GORGEOUS! Nice work, friend!

Yeah jagard Yeah Jules and Glen own .https://www.google.com/search?q=jagard+bbq&oq=&aqs=chrome.0.35i39l4j46.-1j0j8&client=tablet-android-samsung-nf-rev1&sourceid=chrome-mobile&ie=UTF-8#trex=m_t:lcl_akp,rc_f:nav,rc_ludocids:9801665904699408311,rc_q:Australian%2520Made%2520JAGRD%2520BBQ%2520Smokers%2520-%2520Wood%2520Fired%2520Pizza%2520Ovens,ru_q:Australian%2520Made%2520JAGRD%2520BBQ%2520Smokers%2520-%2520Wood%2520Fired%2520Pizza%2520Ovens,trex_id:AFaFOc. And once a year they get a get toghether happening on their farm in bakers Hill .pig on the spit lamb on the rod ,brisket, burnt ends .you name its a great time to catch up with bbq lovers .and .whilst it's not a KK .Glen has manufactured some great rigs. Sent from my SM-T835 using Tapatalk

Troble that crust is looking good. Almost becoming second nature with no thought required. Sent from my iPhone using Tapatalk

That looks like an interesting gathering Aussie. What was that about? Local Perth bbq club? Sent from my iPhone using Tapatalk

Lucky you Tony, fresh corn, still none here but soon I'm sure. Dinner is looking wonderful as usual.

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

Thanks @MacKenzie I’m looking forward to posting pictures of meals with fruits from my garden...in a few 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

Grilled some chicken breasts yesterday indirect with mesquite wood at 350 then finished direct on top grate used the chicken for a chicken quinoa bowl yesterday with black beans, corn, cherry tomatoes, white quinoa, fresh guacamole, shredded cheese and mesquite chicken used the leftover chicken today for a healthy vegetable salad. Spring mix, cucumbers, bell peppers, carrots, avocado, Fuji apples with raspberry vinaigrette & shaved Parmesan cheese

It was a hot day and I was busy so the perfect meal was this poutine. It's a Canadian thing. Fries, gravy, and poutine cheese curds

Canadian bacon all nicely hand sliced, didn't think it was work dirtying up the meat slicer. This is going to be good finger food. It is nice and moist.

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

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

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.

Sliced up the pastrami this morning. I see a smoked meat sandwich in my future just need some Swiss cheese.

Bought some corn beef to turn it into pastrami. It's really too hot to slice but I did take a little sample off the end. Taste test off the end before going to bed. Next day, this is better.

All this talk of rotisserie goodness made me get mine out this evening, just a simple chook cook, but so good! Sent from my iPhone using Tapatalk

One thing I look forward to every garden year, fried potatoes and yellow beans. I could eat them until they come out my ears. Here is the first batch, fresh from the garden.

Damnit Troble. You are trouble. Going to make me break down and buy the Roti. That looks terrific. Tonight I finally got to make Hawaiian chicken on the KK with grilled pineapple. Absolutely awesome.

Chicken schwarma with Mediterranean salad and Tadziki

Another fun coincidence - Friday evening I did a peach glazed pork chop and used this vinegar to thin out the Peachalicious BBQ sauce. It's corn season! Direct, main grate, peach wood chunks. Plated with basmati rice and a side salad.

Must have been something in the air, Aussie, as I did a tri-tip last night for a buddy who came over for dinner. Straight up Santa Maria style (Oakridge rub). Direct on the lower grate, with post oak and mesquite chunks, corn on the half main grate (love this thing!). Crusty Italian bread. Came out a perfect Medium Rare. Plated with a baked spud (air fryer). A nice 16 yo Ridge Zin to go with an almost perfect meal (per my guest!)

It's a great time of the year for fresh fruits and veggies so I'm making the most of it with this breakfast. CK, there is Peach White Balsamic on the greens, it made for a very tasty treat. [emoji4]

Super hot out today so that calls for some fresh seafood. Bluefin tuna with a dollop of siracha above soy sauce, Japanese yellowtail with jalapeño and soy/lemon sauce. Peruvian ceviche with aji amarillo Leche de Tigre

Pizza night

Found some beef back ribs at the CostCo, new to me soooo.... Sous vide @ 141F for 30 hours and here they are- Now to make them a little more appealing. Just like magic. Plated.