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Apple pie ribs yum Sent from my SM-T835 using Tapatalk

Beef ribs with coffee rub. 6 hrs and 40 mins. Coffee char.

@BOC there are unsubstantiated claims by owners of KKs with pebbles that say that pebbles cook best sprinkled through out the posts on this forum. Nobody, not even those of us who own KKs with pebbles, really believes this claim but it is fun to needle those with tiled KKs. Either way, your KK is going to be a revelation when you receive it.

Let's have a wing-ding tonight! Wings on the main grate, peach wood, 325F. Dry Rubbed with Kosmo Q's Hot Buffalo wing dust. Batch 1: Tossed in a butter, Frank's hot sauce & Shit the Bed hot sauce. Batch 2: Tossed in butter and K-Pop Korean hot sauces (reg and XXX). Side of tater tots, with green crack and carrot, celery and cucumber sticks with ranch.

Carne asada tacos tonight. Aged onglet, grilled spring onions, japano, guacamole and garlic crema. It's a recipe from Breddos which is a great taqueria that started out in East London. It's from their cookbook but a variation which has all the components of the recipe is available from Great British Chefs if anyone is tempted. I put way too much Scotch Bonnet in the chili sauce but the garlic crema cut it beautifully. Cerveza Pacífico Clara to wash it all down for the beer minded.

Followed up with lobster tails given my chef mate Steve Miller was over to help with some delicious Buerre Blanc sauce. That’s about 1.5kg( 3.5lb) of tails. So good. Sent from my iPhone using Tapatalk

@Basher big cook mate. Beef ribs spun on the rotisserie! Never thought of that And those lobsters looked great. Wished I was eating at your house looks lovely @Braai-Q great looking taco! Can’t go wrong with tacos and beer! @tony bconsistentky perfect as always @Mcjudsten nice looking beef ribs @Aussie Ora you are the king of ribs sir

She spoiled the fun. Consider yourself fully initiated. Someone will be along to show you the secret handshake and recipe for offal shortly. Had you purchased a 42 there’s a separate initiation ritual involving a goat sacrifice.

Haha! Now that I know I may have to start a trend for the L-7s out here.

Big Saturday footy final night here in Bris Vegas. Well done to the Richmond Tigers with a convincing final half. Here is the footy final feed Beef rib fillet on the bone. For something different I put this on the spin. Very pleasing outcome. Btw spice with garlic, cumin, pepper, chillie and a little onion powder. Salted desperately. Spun to medium rare then grilled low down for some char. Sent from my iPhone using Tapatalk

Was seriously foggy yesterday afternoon, but still warm enough for short sleeves. So it was International chicken thighs in the fog! 4 different rubs - Jerk, Berbere, Peri-Peri, and Shawarma. Main grate, peach wood chunks, 375F. Near the end, I tossed on the leftover hunk of the haloumi cheese - it picked up some more nice smoke and was better than the night before. Trying not to be a total piggy about it, I only plated 2 of the thighs - Jerk and Berbere. Side of pasta and nice salad with crusty bread. To help the tomato sauce hold up to the spicy chicken, started out sautéing mushrooms with some Nduja and Bomba. Surprisingly no heartburn after all this spicy stuff! I credit the haloumi cheese and the wine - LOL!

Thanks @MacKenzie. Really recommend the recipe. Tellingly, it's the only photograph I took!

I'm having one right now, but it's a Stone Scorpion Bowl IPA, not one of mine. All I have on tap right now is a wheat wine.

On top of the other suggestions - pizza stone, basket splitter, rotisserie rod/forks/basket, and definitely a cover (I live in Iowa, so I know what winters are like in the midwest!) - load up that pallet with as much coconut charcoal, coffee wood chunks and coffee wood charcoal, as you can fit. Right now, it's the only way to get any here in the States.

Pizzas here tonight. Sent from my iPhone using Tapatalk

Worked with Dennis on an order for a big bad. The forum helped me choose that over ultimate. Excited to be a part of the club. If anyone has accessory suggestions, lmk. Only have the stone, and two SS side tables for now. Will be mostly low and slow and grilling, so mostly proteins. Will add a cover I’m sure, to keep that bad boy out of the snowy Michigan winters.

Hey there. Looking forward to your colour and tile choice. I liked the vibrant blue too but The Husband vetoed it so I never got to the stage of finding out it wasn't available. I had no idea what an L-7 was. A kind friend googled it for me.

@Pequod. I have not seen these posts. Anything I can search for to find them? I was leaning that way, but I am really keen on the vibrant blue and pebbles are no longer made in vibrant blue. I am surprised to read one of the other would have much more superiority for cooking. Would love to read more to understand.

Sounds like a pretty hot dinner, Tony.

Ahh thanks @tony b ! It's been great fun today - we overran a little but it's been a very productive day and the beers seem to have hit quantity and strength - 240 l in total shared amongst friends who will take their fermentors home . We did have a little sampling of " here's one we did earlier". The weather has been wet and windy today so , sitting by the fire with the family - having a beer as well. Cheers RD

You won't regret it

Nice brew stand! Looks like you're on top of it. And don't forget - "Relax, have a homebrew!"

Grains look and smell lovely. They get tipped into the mash tuns - (the two vessels that are lowest in the picture), with hot water, this activates the enzymes in the malt turning the starch into fermentable sugars. Takes about an hour and a half. Once it's finished mashing the sweet liquid is pumped up and circulated into the kettles (the vessels immediately above the mash tuns). Lastly the grains are washed with fresh to water to get the last of the sugars out, and this too is pumped up into the kettles- I run two brews simultaneously. It is then brought to the boils and the first hops (for bittering are added). We then wash out the mash tuns and put the grain in for the next batch of beer. So having a bit of lunch right now and the first batch ( Bronze Trippel ) is boiling in the two kettles - for about an hour and a half. Simultaneously the grain for the Big Bad Matt Black is mashing in the mash tuns.

Your wait begins. Exciting times. Some very nice peeps on here to help you choose your accessory's, i would definatley go for the cover some will say it's better to get it all in one go to save on shipping costs later. I got most bits when i ordered the grill easier to get it past the wife than keep adding later

I'm across the river from Detroit in Canada so welcome to the club! Your FIRST PRIORITY is to make sure you have a cover before or at the time of delivery. As you know, Michigan weather is very unpredictable and you cannot leave your cooker uncovered (cold/wet/ice weather) if you're not using it. If your cooker gets wet and then freezes, it will eventually cause problems. Prepare to be amazed! You've joined a fantastic community. Joe Sent from my SM-G973W using Tapatalk

Thanks for the input all. Put in the order with Dennis for the Big Bad. Cannot wait.

Tomorrow is my birthday. My plan is to go golfing on Torrey Pines South and eat a brisket. I’ve pulled it off before. The trick is to cook it before you go, wrap it, go play your round and come back and serve. So maybe 5-6 hours after wrapping you eat it. I made my mashed potatoes tonight and put them in a foil tray....but I’m going for the gold with the brisket as some of you may or may not remember when I got my KK I said my dream was to be a to do adobada/al pastor on a spit (which I am happy to say I have accomplished) and I want to cook a Lomo Saltado brisket. My wife is Peruvian and I’ve fallen in love with Peruvian cuisine. Lomo saltado is my favorite dish. I posted pics a few months back of me making it but essentially you light pisco and soy sauce on fire and cook meat in a wok with a bunch of cumin, garlic, red onions and aji peppers (from Peru). If it’s done well the juice or “jugito” is so delicious that you will likely lick every last drop off the plate. It’s amazing I’ve tried on a few occasions to make a Lomo saltado or aji amariillo brisket using cumin, aji powder, soy sauce, garlic powder etc as a rub in the past and while it was good the flavor never penetrated the skin and it didn’t pack a huge flavor punch like I hoped for I think it was @Wingman505who was posting about injecting brisket that got me thinking....I’ve never injected a brisket before. So I took a pan and made my Lomo saltado sauce, lit the stuff on fire and let it simmer 5 hours. I also took a boatload of aji amarillo paste (which is spicy as hell) and rubbed it on my brisket. I rubbed soy sauce on there and sprinkled cumin, salt and pepper. I then took my 5 hour simmering Lomo saltado sauce and injected it into my brisket side note - the wife and I are doing a two day staycation for my birthday so my mother in law is coming to watch the kids. I made her favorite Peruvian dish (my wife’s as well) Aji de Gallina, so she has good food and does not have to cook all weekend. That leaves me completely open to go all Mad Max with my brisket. If it sucks there is a back up plan already waiting.... I say this because for some reason I got a hair up my butt about not having enough flavor so I decide to cut up to Peruvian aji peppers and put them on top of my brisket. These peppers are super hot. So I did that and then let it marinate for 48 hours just fired up my KK tonight and took out the Brisket. Removed most of the large chunks of aji pepper that were on top of the meat and then threw it on the KK at 235 with some mesquite wood. I sampled the juice in my pan and it was spot on so I’m hopeful that this may be a crazy ass experiment that works....or it might end up so spicy it’s unedible....we shall see. I’ll pull it in the AM around 10am PST and will eat it at 6pm PST. I plan to wrap it in foil in the morning. Normally I tend to leave my briskets unwrapped for the full duration of the cook, especially with the KK as it keeps things so moist. However since I love this sauce so much and I sautéed it 5 hours then injected it and since it’s gonna rest for 6 hours I want as much juice as I can in the final wrap. So contrary to my usual style I’ll pull it wrap it in foil and put it back on for 90-120 minutes to finish in the AM. We’ll have to see the temp when I wake up. Here’s progress to date