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The Phoenix Gazebo! The storm trashed the gazebo, but I was ultimately able to rebuild it from spare parts and shockingly, the fabric cover only had 4 minor tears in it, which I patched with Flex Seal tape. The "Before" picture! The "After" picture! So, to celebrate the "Phoenix Gazebo" - a nice steak dinner of Prime Filet, sauteed mushrooms, 2x baked spud (airfryer) and side salad. Opened up a bottle of '94 DeLoach Zinfandel out of the cellar to go with! Direct on the lower grate. Rubbed with Gunpowder and Dizzy Pig Cow Lick. Plated in the gazebo! If you're curious about the plastic wrap on the wine & salad - one of the neighborhood trees damaged in the storm contained a sizable bee hive. When the tree service cut down the damaged tree, the area is now swarmed with bees, looking for food and a new home.

Oh yeah.. Sent from my SM-G965F using Tapatalk

I see bacon in the future..... Gotta love purple crack. Sent from my SM-G965F using Tapatalk

Yum... Sent from my SM-G965F using Tapatalk

.. Sent from my SM-G965F using Tapatalk

Great looking cooks folks. I’m always amazed at the quality of food you all put out. @tony b great work on the gazebo amigo. Very well deserved to enjoy that 94! its 90 degrees plus here again with high humidity which were not used to and I had one of my best friends over for the first time all summer and he has gout so can’t eat red meat so guess what I cooked.......chicken schawarma turned out great. Best yet. Made a big batch of Tadziki sauce for leftovers and used fresh dill from my newly planted herb garden and then on my Mediterranean salad I used some fresh mint from my new herb garden which gave it a nice summery pop, although my picture of the salad doesn’t show the red onion which I added after

Technically, they don't fold down, but they can be removed, inverted and replaced on the side of the grill in a vertical position. They have two different sets of mounting studs, one for horizontal and the other for vertical. Takes 2 seconds.

Great patch job on the gazebo and the reward was a delicious steak dinner, perfect.

A night for ribs Mac. I found these Cape Grim Tasmanian grass fed beef ribs. Overpriced, but, cape from has a fantastic reputation so why not. Tri peppered with some salt... and cumin. 3 hours under 145c Very tasty and worth every cent. Sent from my iPhone using Tapatalk

Prime Ribeyes and Filets. I love this KK. Had it about 300 for the cook then cranked it to 600+ to sear them. It got to that temp faster than my old gasser would have. Fam said it was my best ever. Basted with a melted butter/Worcestershire mix.

Put some wings on the KK this morning. Cooked about 4.5 hours at @245F. Originally I planned to cook the ribs yesterday so they were rubbed and vacuum sealed for 24 hours. Rubbed with Purple Stripe Garlic, Paprika, Silk Chili, black pepper and white pepper. Plated. The ribs were meaty back ribs and were moist.

All of the above, plus it provides shade on the deck from the direct sun. Gonna be even worse now that a lot of my shade trees are gone! My A/C is running a lot more already.

Nice job, Aussie, looks really tasty.

Picanha yum...... Sent from my SM-G965F using Tapatalk

So tony is the gazebo to protect against bees, or flies or mozzies? Sent from my iPhone using Tapatalk

I can already tell this Billows adapter is going to cause me to buy yet a third Thermoworks BBQ alarm system. When the Billows didn’t fit the KKs, I could just ignore the whole thing, but now... 🤬 Maybe I’ll just buy the adapter.

It can be used for ALL smoking.. hot or cold. Throwing wood on the coals will immediately turn all the gas to a thick white/grey vapor/smoke that is bitter and acrid.. It burns your eyes because it's wood alcohol.. The smoke generator uses vacuum created by the aquarium pump to make the wood smolder. Smoldering does not create enough heat to release all the gas and the gas at the point of smoldering is burned up. Never just throw on chunks.. us a foil pouch with holes on the bottom to burn off the alcohol and volatiles.

Basher nice smoke ring on those ribs! Can I have one?

I like the injection solutions from Butcher BBQ. I've used their brisket, pork butt and chicken with good success. Another alternative is the Seasoning Stix. They are solid seasoning sticks the you can also insert/inject into cuts of meat. They melt at around 140F, so they don't work so great on a rare/medium rare steak, but they work well with other cuts that you cook to higher temps. I inject to add flavor, not so much for ensuring the meat stays moist. Good cuts of meat and proper cooking techniques will take care of that.

I’ve been using Meat Church’s brisket injection. It’s really great. I know a lot of people think it isn’t necessary for some cuts of meat because the fat content is so high, but I find the injection adds insurance from drying out. The spit Jack is so cool. You can set the volume of each squeeze of the trigger to precisely inject each section. Not that hard to clean either. Comes with different gauge injectors appropriate for different cuts/thickness of meat. 😊

I live in the UK and four years ago was poised to upgrade my barbecue to a Green Egg. A US colleague said I should get a KK instead. I probed and upon learning of the weight, cost and need to import, I said he was crazy. As it turns out I didn’t get the Green Egg but also never forgot the KK. This year I bit the bullet and got in touch with Dennis. He was always available and helpful as I was making my decision. He was patient when I was freaking out about having wired $7k to Indonesia while my beautiful cobalt blue KK was sailing the seas to the UK. He set me up with a customs agent and transporter who delivered to my door. THANK YOU DENNIS! Taking the KK through the house I cracked a glass door and cratered two floorboards. (BTW I manoeuvred the KK 23” Ultimate alone including up and down steps so it’s possible in case anyone is wondering...and I am sure it’s possible to do so without damaging your house if you don’t have rotten floorboards, etc!) Witnessing this, my wife demanded we change the outdoor decking for flagstones as she thought the KK would collapse the decking (I suspect she always wanted the flagstones). Because of work I can only barbecue on week-ends but I spend every day thinking about what I am going to barbecue, how I am going to do it, what tweaks or tricks I’ll try, which tips from the Forum I’ll use....Come the week-end I’ll fire up the blue octopus as my kids call it and have the best time whether it’s an overnight low & slow or a quick blast grill. I do it whether it’s sunny or raining, warm or cold. I do it whether it’s for one person , two, five, nine or fourteen. Heck, I look forward to doing it when it’s snowing. I do not do social media (no Facebook, Twitter, instagram, etc) but some of the UK KK community got in touch to welcome me. The warmth and the passionate, friendly community are amazing. So I now do social media, but only on the KK Forum. The KK is by far the best gift I have ever bought for myself or for anyone in fact. Even my wife reluctantly admits it’s enhanced our weekend meals. The exciting thing is I have so far only experimented with a few cuts of beef and pork plus a duck. Lamb, goat, venison, chicken, pheasant, partridge, goose, the worlds of fish, vegetables, pizzas, bread and so forth are still waiting. I cannot believe that I waited four years. That was really crazy. I’m still a beginner but if anyone in the UK (or anywhere) is hesitating in their choice or has questions please drop me a line.

Two disclaimers: First this is a book about yakitori and is more suited to a konro grill than a KK and second, I have included the link to the book at amazon.com where there are two favourable reviews of the book. Don't be led astray by the ill informed review on the amazon.co.uk site. Based on what I have cooked from this book so far, I love it. It is all about the chicken and is very clear and precise about how to get those little, grilled morsels tasting as good as can be. It starts with lots of pictures, showing you how to separate out every piece of a whole chicken. Then there are pages and pages, showing you how to prepare each piece ready to thread on the skewers in exactly the right way to achieve a beautiful and beautifully balanced skewer. And then there are photos and instructions for how to cook each piece, whether it be wing, inner thigh, breast or the more challenging thyroid, soft knee bone or neck. And it's not just about the meat. There are lots of recipes for sides and cocktails. A complete meal and a great book. I commend it to you. https://www.amazon.com/dp/0714876453/ref=cm_sw_em_r_mt_dp_U__UOf6Bb1XTPE12 The above is the theory. In the real world, things are not so perfect but they did turn out tasty: 1. Boys and girls, do not try this at home without very good ventilation. The dangers of carbon monoxide poisoning are not to be underestimated. That hood vents to the great outdoors and I have ordered a carbon monoxide monitor, just to be sure. 2. This book encouraged me to be adventurous. It showed me how to prepare chicken gizzards (on the right in the picture below) and hearts (not pictured). I am very familiar with gizzards but had never quite managed to bring myself to try chicken hearts. Both came out very well on the konro grill. As did the chicken thigh pieces on the left. 3. Don't let perfection come between you and a good bite to eat. I didn't have any fresh chicken legs so I ended up using some sous vide thighs for the skewers and rigged up a series of skewers to deal with my severely unbalanced chicken drumsticks. 4. And do pay attention to the sides. This was rice with crispy chicken skin from the thighs. The sous vide eggs in the middle get mixed into the hot rice just before you eat it. Delish! 5. What tips did I pick up? Keep rotating your coals, the temperature varies through your cook and the binchotan would get red hot at the bottom, right next to the vents. Spray your meat with sake to help caramelise without burning. Don't fry the chicken skin like they say, it is better baked. Probably start off with more coal than I did so that the coals are closer to the meat when you are cooking. Lots more to learn. Next I will try to cut up a whole chicken and emulate their beautiful presentation in the book.