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The last of the brisket, sautéd with garlic, red peppers and onions. Delish.

Touché! Yes, more corn for dinner last night - surprise! Trader Joe's Herb and Savory chicken thighs (1st time trying them, will be added to the shopping list for sure! A very "Greek" flavor profile.) Direct, 325F, hickory & apple chunks. Sorry, I'd pulled the corn off before realizing that I'd not taken the on-the-grill shot yet - DUH! OK, here's the corn! More duck fat spuds in the airfryer. More of a Greek salad with the gifted tomatoes - no feta, so I went parm. Nice Vouvray.

At my local Packy, Makers Mark is offering the same but with a larger yet still small Green Egg. The bourbon is a special edition and numbered on the bottle. I see it and walk by it, no temptation there....except for the Makers Mark, that entices a little curiousity. However, a 10 year Michter's rye caught my attention more...I took it to a better place.

Burnt pork ends from country style ribs. It's the only way I'll do CSR's these days. I'm sure I have one or two fairly recent posts about this. Basically rub and cook the CSR's at 250* until a IT of about 150*. Pull from KK then cut them into 1"-1 1/2" square chunks. Put them a pan with some extra rub, BBQ sauce and a few pats of butter. Back in the KK at 350*-400* stirring once or twice until a nice Crispy coating. Perfect bite size morsels. The best country style ribs you've ever ate.

Hello All, I'm Massimo from Italy. My Big Bad 32 is on the boat, now crossing the Indian Ocean. I'm waiting to arrive in Italy in two weeks ....

Hi tekobo, I live in Fossano, very close to Dogliani and Serralunga! Langhe are so beatifull and here we have a very good wine. There are a lot of good restaurants too. Sure, soon I will show all of you my new KK in my patio!

At the beginning I thought to get the cobalt blue. I was trying to imagine it like a "sculpture" in my patio. Then I chose the "classic" matte black, because black matches better with the colors of my house.

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.

I look forward to it. A KK in Italia! Style and a lot of substance. Yes, you have very good wine. We visit Serralunga d'Alba every year to go to Vinoteca Centro Storico and Il Flauto Magico - good food, good atmosphere and good wine. What more could you want? We discovered La Coccinella when we came to stay in Piemonte last year and absolutely loved the food and the vibe. You now owe me some restaurant recommendations for my post COVID return. Ciao.

Hi tyrus, I‘ve learnt the barbecuing studing american books, like Steven Raichlen, Meathead etc ... In Italy we are used to grill on a simple grate or on a spit... but I think we can cook everything on a KK. Now I have to learn to use my new KK, then maybe I will try to .... blaze the trail ....😀😜

Hello Massimo. Welcome. I did get two KKs in cobalt blue and they are a work of art. I am now selling them to two friends and they are sooo happy to be getting these pieces of Gaudi-esque art to grace their gardens. I hope they will cook on them too. Like you, the "classic" black does appeal to me for my future KKs. I look forward to seeing your new KK in situ. Where are you in Piemonte? We visited for the first time last year and enjoyed our time near Dogliani. Lots of good restaurants in the surrounding hills and also in Serralunga d'Alba.

The front-to-back measurement is important so you ensure the lid does not hit anything when you open it. The middle is 31" front-to-back. The lid, when open is 37" front-to-back.

I'm not a "hipster," so not a big Hamm's fan.

Look at all that space! Damnit, I’m jealous again. Great looking cook, Troble.

Looks like the KK is 26" wide (not including any mounting brackets etc.), If you go to the main KK site, Dennis has the line drawings in the pictures of the 23" (last one). Another thing to watch for is the dimensions with the lid open (37") vs with the lid closed (31"~32.25" depending on handle incl or not.) The link below takes you directly to the 23" line drawing with dimensions. KK drawing with dimensions Regards.

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

Tony, you are living the high life again.

Welcome to the Obsession! Can't wait to see the pics of the uncrating and first cooks!

Welcome, it is exciting times. Looking forward to your new arrival. You know we love arrival pixs and are looking forward to seeing lots of pix.[emoji4]

@Basher this was a direct result of your post the other day Filet mignon, grilled sweet corn, asparagus w/olive oil/garlic/salt&pepper. Air fryed red potatoes tossed in duck fat, rosemary, garlic. Served with red wine reduction sauce @tony b I did a month of no alcohol so we celebrated tonight with one of my absolute favorite bottles. Freeman vineyards Pinot Noir

Taking lessons from Aussie on mixing up rubs & proteins??? LOL!

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.

Live up to the KK moto, spend spend spend.

I think everyone missed the obvious solution. But another KK. One for the top and one for the bottom