Leaderboard

Filets and ribeyes. The crust on the filet was the best yet.

I like a chuck roast, as it's a lot less meat to deal with than a full brisket. Well, corn season is winding down here, but I did manage to score some local stuff this week. Porkchops and snags with local corn. No plated pics as I had a dinner guest who was hungry! Another friend was over for dinner last night. Ribs and corn this time. Indirect, smoker pot of hickory & apple, 250F. Country style ribs got a slather of mustard based sauce at the end. This friend wasn't as ravenous, so I got to snap a plated pic. Side of homemade potato salad and air fryer hushpuppies.

Birthday present from a friend. They obviously know me well - LOL!

Sit the pig in the racing style...feet under the belly and fronts extended. I used Kosmo's Q pork original injection in the front, rears and along the loin. Any problem with the head for room just lop it off and so with the the front pads. Oil the skin and cook around 250-75 to the 7 or 8 hr point and check for temp in front shoulder. Best yet is to have a probe there. Your going to need something below to catch all the dripping. If you can leave the head on it makes well for presentation and don't forget the Aluminum foil for cover around the ears and nose. Does the 32 have a top split grate? Anyhow your going to want to pull the pig off whole so, think of a safe design to enable you to achieve this if the grates are split. Above all don't worry, a cook this long gives you ample time to adjust and compensate...and from what I've seen of your cooks I expect nothing less than perfection. Yes, good luck, and don't forget about the aroma carrying around the area...an unexpected variable drawing attention that can't be avoided.

Steak it is and those grates are soo clean...you embarrass me.

Chuck roast Sat! My wife seasoned it so I don’t know all that was in it but turned out great. Bout a 6 hour cook, 275 entire time. I’m trying to build my brisket game but my son says this is better 😔 It was good! 😂 Anyway, hope you guys having a great weekend! These forum pics always make me hungry.

Pizza night

I'm glad your friend gave you a few seconds to grab a plated shot so the rest of us can drool.

We are going on holidays tomorrow to the Gold Coast with some friends. i have to work today and wanted to take a cooked brisket with me- a poorly selected brisket, once opened I realised more than half was solid fat. the plan was to cook overnight, however, once trimmed there was only 1kg remaining. I didn’t really want to be up half the night with this poor excuse for food. It was sooo thin...... so close to pulling out and feeding it to the dog...... like we used to with brisket in this country. found some chorizo sausage in the fridge, and some string in the drawer. put it on at 9:30pm. Rigged up the smartfire to target 110c( 230f), and went to bed. i woke up at 6am with the internal meat temp reading 88.9c( 192f) and pulled it off at 6:30am. one slice for a photo then vac sealed it and put it in the fridge. It looks a bit ugly, but here it is, warts and all. Spicy, salty, juicy and pleased I didn’t feed it to the dog.

Spent yesterday and today cleaning up my garden after two nights of killer frost, My coverings weren't enough to keep these killer frosts from doing what it always does. Now we have the tail end of Hurricane Teddy to deal with for the next two days.

Welcome to the UK corner @RokDok. I'm a fellow UK owner and I see that you've met the usual suspects although @tekobois far from usual and on the suspect part, my wife does get suspicious when I chat to @tekobo. We tend to aid and abett each other. We're here for you on the 'life and death' line and I'd think this forum is pretty 'ride-or-die' when it comes to the KK cause. If I can help with any questions from a UK centric perspective, feel free to ask away. I moved house* to justify getting a 32KK so I'm going to provide all sorts of sensible answers. I also convinced my wife that we needed two so I'd like to think I have form. To be honest, after the first one, she didn't need convincing of the need for a second. Impressive looking outdoor oven. I'm looking at a Pavesi Forni but given lockdowns and logistics, have been on the fence as I don't want it sitting in transit for eternity risking damage. *slight exaggeration

Grabbing the local corn while it lasts. Grilled chicken breast, corn and a nice crusty bread. Side of curried rice and a green salad. Lovely white Rhone wine to wash it all down with. Direct, Main grate, 375F, apple wood chunks.

That is just what I need a slice of delicious pizza.

Just make up a name for a new cut and say you paid $1500 for it. People will be impressed. Kobe Squiglet sounds good.

Yes, very ugly, yet effective. im expecting a call from Dennis asking me to remove it. He doesn’t need these images circulating, could be bad for business! 😂 I’ll source a better cut soon to make up for it

@Basher that pic of the brisket on the grill....props to you for sticking with it and posting it no matter what. They don’t always look pretty do they?

Basher, that has got to be the ugliest brisket I've seen, you did a great rescue on it. Hats off to you, Basher. Hope you have a wonderful holiday.

The bark looks good, an odd shape but, it's all about taste. Good idea about the dog, maybe later you can slide him a taste too

Thank you Tyrus, MAC. drumsticks tonight. honey soy and tandoori chicken with home made spices and yogurt. I haven’t made tandoori before. Turned out delish. Definitely do it again. The yogurt in the marinade tenderises the protein. Garlic, ginger, cardamom, turmeric, chilli and a couple of other spices.

Twas a beautiful spring Sunday afternoon. a great day to try out my new Smartfire on some ribs. beef ribs, and pork.

Simple brisket to stock the freezer for weekday lunches/dinners. Meathead’s big bad beef rub (ish). Left the KK running for dinner tonight - nice that it will rumble along for 24 hours and still have plenty of charcoal. Cheers

I used some of the peppers and all of the pork tenderloin in a cucumber and pork stir fry.

Actually got two fires going on in the KK for a pork tenderloin and one in the Konro for roasting peppers. Done. IT 145F, meat is moist, tender and tasty. Going to use it in another recipe later.

This was really tasty. pumpkin, beetroot, snags and garlic over broccoli leaves. we pulled a young fella out of boarding school for the weekend. Definitely rated it better than school food. IMG_3728.MP4

It was surreal in Napa. Monday it was 110F. Tuesday it dropped like a rock and the sky stayed completely overcast all day. This was Tuesday morning at Trefethen @ 10 am.

delivery day! It’s raining today but fortunately we got the KK from the truck to the side yard/basketball court. backyard won’t be ready for 3-4 weeks so trying to decide if I open and use the KK now and move it again later or wait. It’s raining for the next 7 days and we’re supposed to go to Peru end of month but who knows with this corona virus stuff.....I’m debating whether or not to put my Eazy Up this weekend so I can cook and break it in.....I’m sure I’ll do that. But excited to get it here!