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I wait every summer for fresh corn and cucumber sandwiches, lots of pepper on both. Made some sandwich bread today just for this sandwich. Add a little Zanzibar Black Pepper. Finally.

I have struggled to find ribs with a decent amount of meat on them around here so I called my main butcher today- they are a bulk business with about 12 butchers on hand from 4am till 6 pm- and asked for some beef ribs, whole with some belly beef left on. He pulled 2 of these out of the cold room. About 4.5kg each rack of 7- 8ribs. That about 10lbs Started herbing them up tonight to cook tomorrow. All it took was a phone call to find these. Sent from my iPhone using Tapatalk

Ooooh. Thank you @Tyrus and @Basher! Lots to try, starting with pork ribs for one tomorrow when The Husband has his weekly night out with friends. I need to build my confidence/patience with lighting the Argentinian grill. I am looking forward to the simplicity of grilling a rack over direct heat. My Patagonian bbq book recommends 1hr 45 mins in total and nothing but salt and pepper. I will try to build some layers of flavour with rub, spritz and sauce. Don't have KKs yet but I do have another grill and I don't have to travel.

Oh yeah... We buy 60-90 pounds every year! A local market uses pizza ovens to roast them evenly. We remove stems, pre-freeze, then vacuum seal it in portions. We don’t remove peels as it’s easier to do after steaming them 8n the bag slightly. Also, it saves a ton of time during the process. We have 3 Foodsavers... 2 of them only come out during Chile season. That’s an awesome basket, it’s really cool roasting it yourself! We’ve thought about it, but we buy so much it’d be way too much work. We typically mix 1/3 extra hot and 2/3 hot. The bottom basket is full of Chile too.

Nothing is better than cake on your birthday however you did approach the line with all the fixins . I do wish you a Happy "21". Don't forget,...drink responsibly.

Catching up on a couple of cooks. Sunday dinner - duck on a stick. 3 different preps - French (red wine, herbs de Provence, powdered roasted garlic & tarragon), Asian (oyster, hoisin and soy sauces with 5 spice powder) and classic Chinese Duck Sauce, with some extra apricot jam and szechuan pepper oil. Direct, 350F, main grate, cherry wood chunks. Plated with duck fat spuds (hint, hint tekobo!) and a nice Pinot Noir. Birthday dinner last night - rack of lamb (rubbed with Dijon and Penzey's Greek seasoning). Direct, main grate, 325F, grape vine chunks. Plated with a nice salad, more duck fat spuds and Bubbly! After dinner - a lovely late harvest Zinfandel. Very port-like. Better than cake!

That's a good winery. Look for Ridge Zins. They are top shelf.

You may want to get a Mapp torch to light that Coco char. It can be a little tougher to light than your common lump but you'll find it does last longer. I ran a mixture of Coco and lump when my Coco was in abundance, right now only one box remains and I'm hoarding it, the lump starts up and spreads to the Coco and no worries. Good luck to you

Belated happy birthday Tone!

Yes, happy birthday tony [emoji3060] Great choice with the lamb rack. I tried a zinfandel for the first time last weekend with a mate when we cooked those snags. It was delicious. 2014 Kendall Jackson. Not sure if that’s a recognised producer? Sent from my iPhone using Tapatalk

I have a small shop so nearly everything in it is mobile. It is the way to go. time to make some sawdust!

Happy birthday, Tony! I'm also a fan of late harvest Zin.

I think birthday wishes are in order Tony, and what a nice birthday dinner. Happy Birthday, Tony and many more!

Great description Tyrus. Made me hungry and I’ve already eaten dinner. This drones on a bit..... but similar methodology and I think would be better on on Santa Maria grill rather than an opened KJ. The 6 second hand rule is GOLD. Thanks Sent from my iPhone using Tapatalk

Bacon oh yeah Sent from my SM-T835 using Tapatalk

Just another 4 pizza night

@Basher as promised. I added some extra spices, garlic, shallot, smoked paprika, and silk chili https://www.thehungryhutch.com/roast-chicken-cabbage-bread-stuffing-recipe/

The lamb shank- being smaller came off earlier. With one of the best reds I’ve tasted. That’s a Hugh Hamilton 2013 pure black Shiraz. With lamb shank rolled in greens The pork hock is still cooking. Stay tuned. Sent from my iPhone using Tapatalk

2020 Harvest came in, so I had to get out my chile roaster basket and do up a batch. Only did 1 lb this year, as it seems every time that I go digging in the chest freezer, I stumble across another pack of chiles from previous harvests.

Just to follow-up - signed the PO for the kitchen this week. Despite my wife's budget which was exceeded before adding the KK, she approved! Had a chat w/Dennis to order terra blue but filtering out as many of the tiles with heavy brown edges as possible. Lead buried - we went w/the 21". We could have built a much cooler kitchen setup with bar top, built in KK, etc., but that meant interfering with the view from our home into our backyard/pool area. We spent too much on that area to limit our view to only when we're actually using the pool. At the end of the day we put a small counter w/an EVO and some storage on 1 side of the patio, a small counter w/storage and fridge on the other under our TV. It left room in the middle for our furniture where we already installed speakers, fan, flush in ceiling electric heaters, etc. A kitchen that accommodated the built-in 22 simply ate up to much space. Bonus w/the 21 as others and my wife said - I can roll the KK out by the pool when I want. It'll mean getting some plywood strips cut to sit on top of the synthetic turf b/w concrete deck pads when rolling, but having it mobile will be a bonus long term. If I can span the deck pads w/out knocking it over or breaking my foot Gotta protect this view! Not the natural beauty so many of you have but this is what's available in suburbia in north texas!

We bought a four storey solicitor's office ten years ago and had a lot of work done to turn it into a home again. Part of those works involved demolishing a 900 square foot extension, that was built in the 1930s, to reclaim some space for the garden. We had the compartment in the picture above built to encompass the remains of what was an internal fireplace so that it could house our Argentinian BBQ and take fumes up the chimney flue via the hole in the top right hand corner of the picture. When we came to replace the Argentinian BBQ with KKs our choice of KKs was defined by these two walls. We could either fit two 23s or a 23 and a 21 or a 32 and a 16. I went for the 23 and 21 and am very happy with that choice. On reflection I realise that we did not have to be bounded by these two walls. We had lived through a major demolition and rebuild but couldn't imagine our way to thinking about moving these two walls. A lesson for others. Our excuse would have been that we had no idea how much we would love our KKs. That is not an excuse if you read this forum. You WILL love your KK. You WILL likely want more than one and you should let your imagination run wild. Even if you don't buy them all at once assume you will be hooked and plan for that eventuality. We are coming to the end of our ODK remodelling here. Nothing major but it has been fun. More pics soon.

I’ve only owned my KK for a short time. I normally clean my grill in the morning after each cook. I know it maybe weird but I like to take care of my stuff. So this is the shocking part (well to me it’s shocking) after the last 2 cooks the next morning the inside of the KK is still hot. No charcoal burning just the residual heat. I cooked some pizzas last night @550 and this morning I wanted to take the pizza stone and deflector out to store them and I had use my oven mitts to remove it from the grill. The KK insulation is amazing. Everything about this grill is built top notch. I sold my egg to a good friend. I cooked on it a few nights ago to help him learn how to use it. I can’t get over the grate size of the KK it makes other grates look like toys in comparison. If your reading this and aren’t sure if you should buy a KK. Do yourself a favor and buy one. Keep up the great work Dennis Linkletter.

Great Basket, Went Friday and picked-up a 1/2 sack of Big Jim ( mild) and 1/2 sack of Sandia (Hot) .. Grower from Hatch comes every year....... Notice the heavy duty Roaster!!! Steve

Can someone please tell me why the "heart" at the end of some posts I make is missing? The other day I made one about Tony's birthday and the heart was missing but it has appeared since then. At the end of the above post the heart is missing. ?????? Strange. Maybe it never shows up on your own post but shows on everyone else PC and it only shows up your own post after someone clicks it on their own PC. Just maybe I never noticed it was always missing. LOL