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boneless leg of lamb. Sliced and cooked on the rotisserie like my adobada and chicken schawarma. Really tasty, although I didn’t sliced it prior to marinating if so hence you can see color differential in meat initially. served with cous cous, Mediterranean salad w/fresh mint from the garden and roasted potatoes with lemon thyme and rosemary from the garden its 105 today which has broken a record for San Diego so trying to do the Mediterranean cool thing....works for everyone but the guy slicing meat off a rotisserie that’s over 450 degree coals...WTF was I thinking....thank god for IPA

Today we returned to the bar and were introduced to a new variant that we were told was even better: stracciatella, speck, figs and balsamic vinegar. We had to try both, side by side to see what we thought. They were both good. May have to go back to check again tomorrow.

You do not know how right you are @Basher. The Husband and I love the Chef's Table series and we savour each episode. He came into the kitchen the other day in a state of high excitement. I guessed right that the exciting email he had received was to say that there was a new series of Chef's Table coming. What I couldn't guess was the fact that it is about BBQ. Much rejoicing. Will watch on return to the UK. Thank you for reminding me of the excitement to come. A couple of things for you. Lennox Hastie has an interesting book called Finding Fire that you might want to get if you enjoyed the show. There is also a programme on Netflix called Todo sobre el asado that is well worth watching, if only for the TV gold moment where a veteran griller is asked what he thinks of people who do not eat meat.

K2krunk I’m going to look out for quail after seeing that. Troble that’s a great way to cook lamb- very Greek if you! Experimenting with a huge amount of ribs over the weekend.... in 1 cook. I realised half way through as the meat pulled back from the bone the expansion was going to jam them in the rib holders. They turned out well, and vac sealed another few meals for dad and my father in law. Sent from my iPhone using Tapatalk

Ramp is done

If any of you have Netflix you should check out this show. I just finished episode 2 which is about this Aussie guy named Lennox Hastie. Awesome show. I’ve watched the previous seasons of this show but this season is all BBQ and hits close to home check it out

Tekobo this is for you. I have started watching a Netflix series called Chef’s Table BBQ [/url] It brilliant. The first episode is about tootsie at snow bbq and I particularly liked the second episode( I’m only up to the second episode) with a chef named Lennox Hastie. Lettuce Salads cooked over fire! This is his Australian restaurant. I’m now on a mission to learn more from him. Sent from my iPhone using Tapatalk

Put together the dripping from two KK cooks to make this gravy, yummy. Chicken sandwich on whole wheat sourdough bread and poutine for dinner today.

Sorry about the slightly out of focus picture. I was so excited after eating my first piece. We finally made it back to Padova in Italy yesterday. For our first bite to eat The Husband chose one of his favourite bars. I was less impressed and was planning to say "I told you so" after we chomped our way through some sub standard polpette. And then the mini pizza that we had ordered arrived. The bar tender had recommended it. Wow. Wonderful, hot pizza base topped with cold stracciatella and crudo. Sooooo happy to be back.

Have Fun wine tasting in wine country Tony! Stay hydrated for sure. I live about 25 minutes from SanJose. It was 103 F yesterday and going to be 100 today so they say! My air conditioner is working overtime!

Congratulations Wilson, that’s amazing news. You’ve got one exciting journey ahead of you! The flavour is absolutely night and day on all cooks, I’ll fire up my 32 to cook a single steak as the flavour cannot be matched on anything else. Sent from my iPhone using Tapatalk

Lots of lovely looking food and techniques. Liking @k2krunk's quail on the top rack, @Troble's lamb on the roti and @Basher's heroics with the rib racks. Bravo. Not commenting on @MacKenzie's two cook gravy poutine - it sounds too tasty to be true!

Understand that completely. I started out brewing beer before the "craft beer" wave, when the selection of "good beers" was very limited, especially where I live. And, what was available was very expensive. But, even now when I can buy all sorts of amazing beers, both at the store and at local breweries, I still brew my own, just not as much as I used to. Now, it's more about experimentation than trying to clone a commercial beer. New hops and yeasts coming out all the time. I have a new, small brewing system coming that will be more tailored to experimenting with than my current system, which is geared toward making "standard size" batches of 5 gallons. I've enjoyed exploring ciders and meads, as well. Sourcing different ingredients and seeing what I can come up with? A few "winners" and a lot of so-so batches. Similar to concocting your own BBQ rubs. Lots of good commercial ones out there, but nice to tailor your own sometimes. YMMV

@alimac23 it seems like no time at all since we were congratulating you on the birth of your daughter and here she is, eating chicken wings already! How time flies. Appears she has great taste. Welcome to the house of yum!

Haha thanks Mack, I’m definitely biased, but she is pretty damn cute Sent from my iPhone using Tapatalk

Hi, Well I've put my order in for a 23"KK but still I would like to know. As only ever owning a gas BBQ, is there much flavour difference on shorter cooks ? Say if I grilled a scotch fillet or even reverse seared a rib eye, does this give the meat enough time to absorb any of the charcoal flavour? Or is it much the same as a good gas BBQ ? Cheers Jamie

Troble you and I seem to be walking parallel lives. I just watched 2 episodes last night and got all excited about Lennox Hastie. Sent from my iPhone using Tapatalk

We have learned the hard way that pilgrimages don't always work. We drove all the way to Slovenia to visit the Hisa Franko restaurant that was showcased on Netflix. It was lovely to walk around their garden before dinner and the dinner itself was nice enough. However, the Netflix show gets you behind the scenes and makes you think they are your friend. In reality, the chef is not visible, sometimes is not even there and is definitely not waiting to cosy up to you to retell their life story. Shucks.

Saw that Basher, that guy's amazing. Soon you'll have to make a pilgrimage and visit his restaurant, I do believe I would...that is IF I lived in Australia.

The difference between gas and charcoal is like going from impulse power to warp speed. You may not recognize the stars without a map but, who cares...the food is so much better. You may have to be a Treky to understand.

Yeah, we're definitely going to be taming our consumption in the heat. Lots of water. Stags Leap, Trefethen, Cuvaisson, Saintsbury and Walt are on the 2 day agenda. Stops at Stone and Russian River breweries, too.

I have a 48" Viking gas grill which I used for many years and was very satisfied with it. Since I bought my first KK in 2016, I have used it only once (to roast chilies).

Awesome job on those ribs, Basher.

Oh my goodness those temperature are HOT. @ Troble, dinner looks delicious.

Understand that dilemma, especially traveling to visit friends.

Tekobo, what a memory, so simple but so powerful. [emoji4][emoji7]

Dreaming of a day when we’re allowed to leave our own borders and experience such as this... 😪😷

I don't know which is more beautiful, your daughter or the wings. LOL Actually I do know, how do you beat that smile.

Cooked up a few chicken wings this arvo, served with Carolina BBQ sauce and a blue cheese dip. I definitely need to do wings more, my daughter absolutely loved them too! Sent from my iPhone using Tapatalk

Finished the vac Next... outfeed table

I hear yah. I'm visiting a friend in San Jose and it's 101F today and suppose to hit 109F tomorrow up in Napa, where we're headed in the morning for 3 days. Hoping to not burn up - both literally (wildfires) or figuratively (heat exhaustion).