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Carne Asada tacos. Marinated flank steak, griddled tortillas with cheese, shredded cabbage, pico de gallo, guacamole, and some hot sauce. Forgive the plating, I warned you it would be mostly informal displays. But it sure tastes good.

And now the final photo:

Thanks so much everyone for the great responses! Now really can't wait. Although I know it will be a slow process, waiting is half the fun sometimes. Thanks again.

You never know until you get there. And when you realize it may be a disappointment, you don't stop, you continue on to your next adventure. Sorry that one didn't work out Tekebo, you got many more to come................ this guy in Australia looks worth the distance if only the world wasn't so large.

That is amazing Basher. I just relayed this story to my wife and how it was you who originally sparked the idea of the flat top griddle, and both were remodeling and getting solar. That’s too coincidental. it was a really inspiring episode at one point I leaned over to my wife and told her in another world I would go try to work under that guy to learn because his cooking is exactly what I’m into The Rodney Scott episode also inspired me to tell my wife that I will be attempting a whole hog cook on my KK at some point in 2020., but I need to do some research first....

After a long trip on a vessel across the Indian Ocean, the Red Sea and the Mediterranean Sea, avoiding pirates attack, and after a long two weeks of Customs inspection ....... finally my Big Bad 32" has arrived at my home, though it was loaded badly on the vessel😁

and this waiting game has a real treasure at the end.

Welcome @Wilsonj. As someone who has been through the waiting cycle for her first KK, i can tell you it is well worth the wait. I've never had a gasser and so cannot comment on the difference in the way the food tastes. I can certainly say that the "effort" of lighting charcoal is made less so by the excellent engineering of the KK (max airflow through the coals when you open up the vents) and by the techniques that I learned on this forum (MaPP torch and mini leaf blower to get the fire going). Welcome, again.

I'm with ya! To infinity and beyond! 8-)

It’s definitely on the list once covid travel restrictions lift. Sent from my iPhone using Tapatalk

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.

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.

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

Home sweet home

Yeah! what Troble said those look perfect AND delicious!

@AJR those look perfect. Nice work

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

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.

Wilson, you are in for a real treat, the KK is even more amazing in person and the food will definitely move up to the next level. I think you will find everything tastes better.

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

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

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

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

@Wingman505, as Tony's questions imply, it depends on what you need. I also think that "high end" and "commercial" may be mutually exclusive. We had a fancy pants scale for many years that irritated me by conking out periodically and not measuring above 5kg. This year The Husband bought us a new, very simple and cheap scale from a commercial supplier in the UK. It's advantages are that it measures more accurately, can switch between units easily and gets up to much higher weights. I use that alongside my "drug dealer" scales which measure small weights very accurately and help with things like yeast and salt for bread making etc.

Striploin for the father in law last night. Very rich with that marbling. Sunday is fathers days here... a good day for slow beef ribs. Sent from my iPhone using Tapatalk

Finished the vac Next... outfeed table

Stir fry of chicken, bell peppers, onions, mushrooms, zucchini, carrots served with fried rice and Thai basil from the herb garden

School holidays tomorrow so we had a pizza night. Best crust yet. Sent from my iPhone using Tapatalk

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

AJR, thanks, I am in the boonies and bandwidth is low in my neck of the woods I'm sorry to say. [emoji4]