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Another tri tip love this cut ...... Sent from my SM-T835 using Tapatalk

Hey Aussie when are you going to cook some chicken Ribs? Lol

If I was trapped to eat one nations cuisine for the rest of my life........ I choose Italian. Bring on the Italian cooks on the KK Mass. Sent from my iPhone using Tapatalk

Nice Sent from my SM-T835 using Tapatalk

Hi All! Just got my new KK this past weekend, it’s awesome! Looking forward to cooking on it and reading all the topics so I can learn the tips and tricks. I didn’t want to wait to get a custom one due to the back order so I just grabbed on that was currently available. I have been eying a KK for about 3 years now but never had the opportunity to pull the trigger until CV-19 hit. (They cancelled my kids daycare for 3 months and I just invested that into a new KK) Wife digged the black so we went with the matte black and it was at my house in about a week. Thanks!

Sure looks moist, Aussie.

I just got back from an e bike ride. They are so much fun. I have two e bikes I try to ride 5 days a week.

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 ....😀😜

For my down under buddies - shrimps on the bar-bee! 3 different spicy rubs - P = Peri-peri; S = Suya Pepper (Tekobo's blend); and B = Berbere. Plated with roasted spuds, green beans and red onions. Made a spicy jalapeno remoulade sauce to go with the shrimps. Nice viognier to go with all the spicy bits. The peri-peri were the spiciest, but all were very tasty, especially with the remoulade sauce.

Tony I always enjoy looking at your cooks those are great pictures! Makes my mouth water.

Wow, what a great bike, Bruce. Does it come with snow tires? I'd need that.

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.

That's a great looking feast!

Bards you have air getting in somewhere. Check all the plugs, portal holes and that the lid is closed properly. Sent from my iPhone using Tapatalk

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.

And here's the final, which I have to say was pretty damn good, thought maybe not competition-worthy. The pork shoulder came out nicely done, tender, well smoked, good bark. There was one thing, though....I had forgotten that I mixed some left over Dizzy Pig "Swamp Venom"....quite hot- with what I thought was the "Red Eye Express" a nice savory barbecue rub with espresso to give it some extra umami. So....thing is, the rub on the two shoulders was a hot rub. So the bark was a bit more hot than salty-smoky-savory that I was going for. A little unusual for pulled pork. But the family loved it, and my 10-year-old grandchild, Lucia, who is about "this" (holds thumb and forefinger together) big around, ate a second sandwich. A good night was had by all.

Note to self......Next time, take those gray rubbery things off the temperature probes before putting them in the smoker....geeeezzzz....

So here we are at 6 hours, nice bark formed but we are still at only 170* and I am a little concerned about making the ETA for taking off at 6 PM so I wrapped them about 4:30PM....now shooting for maybe 6:30. KK is at 310 right now.

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.

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

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.

Showcase, what a beautiful KK, stunning. You think your KK is awesome, just wait until you taste the food you cook on it.

Awesome! The black looks really elegant and it's great that you got something positive out of this situation. Looking forward to your cooks!

Sexy, yes..dark and mysterious and it cooks well too. That's what Yoda would have said.

Sorry Mac no snow tires😒But it has a belt drive instead of a chain, plus an automatic or manual transmission with a push of a button and last but not least hydraulic brakes. It’s really fun to ride. My best friend made the saddle bags for it. Im going to close for now I just found out one of my best friends passed away yesterday.