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@tony balas there were no Plinys at the market so we settled on Ale smith .394 pale ale. Beautifully sunny day on the cliffs of La Jolla can’t beat it I think what you said about doing a purée is the right call but when you a couple IPAs deep and it’s 11pm at night sometime you make snap decisions without thinking them through The brisket turned out good. The heat was there it needed more salt on the rib but everyone said it had a spice kick but it wasn’t too spicy. It ended up being in the cooler 8 hours which was a bit long. I think leaving small chunks of peppers on top was good cause every now and then I’d get a bit of one of those and it was spicy but since I removed all the big pieces it wasn’t too much. I’ll do it again for sure conclusion is it’s a step in the right direction but I’ve still got work to do to “nail it”

@tekobomakes a good point on the storage of extras. The number of steel grills and their gauge/weight does add up. I have commercial racks in the garage and have added a few extra shelves to give each item a shelf. The items don't stack very well. This may be OCD but it saves me the hassle of unpacking each shelf to get what I need which is always going to be at the bottom.

If I may offer a suggestion. If you have a carpark next to you, hire a telehandler @RokDok. I've included a link below if you don't know what I mean. I know they are referred to by different names but they're a forklift on steroids effectively and offer a huge range of extension. A 32KK despite its mass is light work for a telehandler. For a day's hire of £100, I reckon you could negotiate with a hire company locally to do it for half day rate and have the delivery operative lift it over for you as they'll know the equipment. Farmers all have them too so if you have a farm nearby, could be another option. Not worth the risk of damage or putting your back out. http://www.dialadigger.co.uk/telehandler.html I have both cradle and forks - they serve different purposes. If you're doing multiple smaller birds, the cradle makes sense as it does for rolled shoulders of lamb and things like that where the mass is uneven or you want to apply different rubs/sauces. I'm a bit of a convert to the cradle - if you use Weber and have the rotisserie, having a square drive shaft and the two forks, it really doesn't work as well as the hex drive shaft and frame that Dennis provides. Much smoother. There is a long thread on the merits of it which might help with the decision.

Got my pic from Dennis today - on the boat!

Also don't forget to load up that shipping pallet with all the cocochar and coffee wood charcoal and chunks that will fit - cheapest shipping that you'll ever pay for those, too!

Logic is good too. One thing to remember is that you are going to need a reasonable amount of space to store all the grates and equipment that comes with your 32. You've picked a pizza stone. I didn't. Partly because I am not that good at making pizza but also because I already have two pizza steels and they are lighter to shift, heat up quicker, provide a nice leopard pattern finish to the crust and are more versatile - can use them for smashed burgers and bread and...

Ah @tekobo a 32” is on order 😆 Good for you ....

Sounds like a great birthday and I don't understand why we all didn't get an invite. Happy Birthday and many more.

Pulled and wrapped in foil at 8am pst. Will take it off at 10am to put in cooler

Tekobo, Thank you, Yes, it's an important point about the expense of shipping things individually at a later date, but I'm struggling to think of an occasion when I would cook something which couldn't be fitted on the forks. The cradle is a lovely design, but I think I am struggling to justify getting both. I am not normally this sensible in my decision making when it comes to things like this - I have previous form - and I may find that in a day or two passion overrides logic. I did have a panic last night that I might not be able to get the oven into the back garden I had visions of some how trying to crane it over the wall from the pub carpark, so was up just after dawn in my dressing gown, tape measure in hand. I have just over an inch to spare at a bit over 37 inches. The gap between the yew hedge at the front is a bit narrow so will need a bit of slash and burn without the burn. I count myself lucky that I have experience with horticultural hurdles when it comes to outdoor cooking. I was kind of hoping that I could just rock up at Southampton Docks with a tail lift van and a pallet truck with Mrs RD (she does pilates and yoga and is quite strong) and pick up our KK, but I'm not sure it'll be that simple ........ Best RD

I do buy books in foreign languages but restrict that game to languages that I actually speak. The Husband speaks Spanish fluently but I don't. I took the photo above so that I could find the book in English when I returned home. All that said, I have not used it much and must get into it. Lots to explore and learn and Lennox Hastie was pretty inspiring.

In a non Covid time you are welcome to come to San Diego vacation with your family and come by for a KK cook. Just make sure you show up with decent alcohol

do you take reservations for this resort ?

Gorgeous!

We ordered our lounge chairs first week of May. They finally arrived today after many emails about delays and back order/COVID etc wife is happy. They turned out good

You buy books in foreign languages? Extraordinary Tekobo. let me know if you need any pages interpreted.

I'd like to see Santa trying to get a 32KK into a Christmas stocking. 🎅

I am back on the cow trail. My usual supplier of dairy cow won't be offering them until the new year at the earliest. COVID has affected his usual sales patterns to restaurants and there isn't the room to keep dairy cows and finish them with a few months of special diet. Instead he offered me some beef from a blue-grey cow. He said it had gone down a storm with his restaurant customers. So... I ordered a hind quarter of cow. For the last few months I have been sharing pork, beef and lamb boxes with friends. Not this time. Dan had made the blue grey sound so good that I wanted all of the meat to myself. Not quite true. I didn't want to fuss with other people's requirements and so I just had the meat cut the way I wanted. I wanted to try the Argentinian style of cutting and so sent him this link: https://therealargentina.com/en/a-meat-lovers-guide-to-beef-cuts-in-argentina/. The article is impossibly rude about one of my favourite steaks - rump - but I forgave the writer because they had such good descriptions of each of the cuts. The cow was ready to be sent on Monday and they sent me a preview photo from the packing room: Here is the star of the show, sirloin on the bone: I asked for whole muscles because the Argentinians cut meat that way and I wanted to stay true to their philosophy. That means that I have ended up with huge joints and I need to figure out how to deal with them given I won't be cooking for huge crowds in our COVID affected world. It may be that I get a big joint out of the freezer once in a while and offer some to friends who may be interested. That said, I certainly didn't have room to freeze this monster cut whole. It is the flank and weighed a mighty 15kg. I was at a loss as to what to do with it and so searched on the internet. Found this excellent Youtube video: The Husband and I once spent an exhausting day butchering half of a small Dexter cow. We never saw this cut. I think that is because, on an animal that has been hung for a few weeks, this belly part of the animal shrinks to nothing. In fact, when I first got interested in meat many years ago I read that beef skirt was the butcher's treat and it didn't used to make it to the butcher's slab for sale. Given my hindquarter came from a cow that has been hung for at least 6 weeks, I think that my lump of flank may have come from a different cow. I will ask Dan. All that said, I had a great big lump of meat to deal with when I finished work last night. Twas fun. It went from this: To this: And then we broke into this: And ate this while watching Lennox Hastie on Chef's Table BBQ: Yum and yay!

That’s great Tony. I regret not buying this when I was in Canada a couple of years ago.

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

Yah! You're going to find that cooking on your new KK will surpass anything you ever did on a gasser. That's a decent amount of cocochar, but you know there's lots of other lump charcoal out there to cook with. We all have our favorites - my current stock is Fogo Quebracho and KJ big block.