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Bun Thit Nuong last night, I love this dish! Sent from my iPhone using Tapatalk

Thought I would spin some Drumsticks Sent from my SM-T835 using Tapatalk

I had these at a restaurant years ago and I am trying to replicate. Cold smoke then cooked over heat. Make sure they aren’t overcooked. Old fashions as well. Sent from my iPhone using Tapatalk

Taken some inspiration from Tyrus. This is boned out lamb marinated in truffle and balsamic vinegar with a touch of cumin. Not burnt, that’s the balsamic caramelising. And some grilled lettuce- taken from Lennox Hastie. Sent from my iPhone using Tapatalk

Pulled pork sandwiches with slap yo daddy homemade rub. Generous portions of brown sugar, siracha and .394 pale ale added. Served with Hawaiian rolls and cooked at 250-275 over coco char with Syzergies smoke pot apple wood. Spritzed with apple juice and finished in the broiler before plating. No picks of sandwhich because it ended up being a 14 hour smoke and we were hungry. Finished with sweet baby rays BBQ sauce

Let's try that again....

@ Troble, Aiussie, Alimac and Basher, what a wonderful batch of fantastic cooks, everything looks perfectly delicioius.

@tekobo. I love to re-use charcoal! I have never understood the thought process of burning up what charcoal is left over after a cook. I learned to save the fuel from my Dad on his Weber using Kingsford Briquettes. With the cost of lump or specialty charcoal I like to use all of it that I can. Sent from my iPhone using Tapatalk

I agree that it is not necessary at all to foil, unless you want to bypass the stall. The pork comes out juicy regardless. Bardsljr, I wrap leftovers in single or double-serve foil packets, and store all of the packets in ziplocs in the freezer. Pulled pork heats up really easily and well. Any evening that I'm too lazy to cook, I can just throw a packet into the steam oven and have a pulled pork in minutes. Most of the time, I'll make pulled pork tacos. It's also great over rice, by itself, or for pork BBQ sandwiches.

Grilled Romaine lettuce Cesar salad is awesome, if you've never tried it.

Grilled lettuce was better than I thought Troble. Next time I’ll do it closer to a higher heat- shorter, hotter. Sent from my iPhone using Tapatalk

Stunning! It's always been so hard for me to wrap my head around the magnificence of our universe. I toyed briefly as an undergrad of going into astrophysics, as it was so closely related to nuclear physics/engineering that I was studying. Quantum physics, just on another much bigger scale!

Tonight’s cook are two pork butts (I finally got a 2nd fridge/freezer in the garage so I can start storing more cooked food). In the pics the pork butts are about 3 hours in. But since the KK was firing I decided to make a breakfast frittata and finish it in the KK over coco char, with apple wood in the maiden voyage of my syzergies smoke pot frittata is made with Yukon gold potatoes, sweet potatoes, sweet onion, applewood bacon, baby Bella mushrooms, fresh basil abd topped with Parmesan cheese. Started in pan, broiled in over then finished in KK. I was able to pick up a bit of smoke flavor which was nice

Had some lean ground pork so decided to make pork cheese burgers for dinner. Pickled peppers from this summer's garden. Caramelized sweet onion on burger. Plated.

I think that mine went to my nephew when I outgrew it.

Yep, what Troble said. Once the KK is shut down it takes about 10 minutes to extinguish the fire and the remaining charcoal is always good for the next cook. Sent from my iPhone using Tapatalk

@Basher looks fantastic. Nice work. How was the grilled lettuce?

No I don’t lose the bark. I spray every 30 minutes after the first 5 hours and I don’t wrap it until the bark is caked on there. I’m actually doing this cook right now as we speak about 12 hours in wrapped and probably will take off in 30

Funny, but I had a Schwinn Stingray, neon green, back when I was a kid! Mine was a single speed, with the banana seat.

Troble, do you lose the bark when you put all that liquid on it? Tony, those are all good suggestions. I am also thinking pulled pork enchiladas and pulled pork hash with potatoes, onions and bell peppers, maybe with an egg over it.

I've had that for over 16 years now. It was built by a fairly famous custom chopper bicycle builder in Canada. It too has a 7 speed rear hub but I installed a 60's vintage Schwinn Stingray suicide shifter. It's fun to ride and definitely gets a lot of attention.

Heylo Slu.. You left out lots of my information.. I told your wife that I break a fresh piece of charcoal and make a pile of the small pieces in the middle on top. I then light it with my Looft Lighter. The small pieces come to ignition temperature very quickly because of their small volume. I then use my lithium powered Milwaukee shop blower to make it glow madly. In less than 5 minutes of this airflow you will have plenty of charcoal raging and the grates above the charcoal at grilling temps.. For grilling you do not need to pre-heat the body for convection heat only the SS grates directly above the charcoal. So if you want to just light it and walk away yes 20 min is correct. If you are impatient you can greatly expedite things with a blower.. If you have ever used a bellows on a fireplace you get the idea..

Missed this thread. Great looking ride. I'm sure you'll have a blast on it.

Will i get kicked off if i keep licking the screen 😁

Made some spätzle today and served it with pork burger, squash and mushroom gravy. Still steaming, just out of the water bath.

Scored a nice flat iron steak at the market, so onto the KK it goes. Sear grate, with mesquite, post oak and coffee wood chunks. Rub was a mix of Shut Shot Sid's Gunpowder and Lane BBQ's Brisket. Plated with melting potatoes and sautéed green beans, with mushrooms and chimichurri for the steak.

Lamb soaked in Balsamic for 5 days and the last day rosemary and thyme were added. The leftovers make great sandwiches

I used coffee wood from Dennis. the cook was started late at night and since it is a new grill I don’t have my vents dialed in yet. I was shooting for 225 but it kept up to 267 in the late night hours. Once I got up It was past the stall. I did wrap it for the last 15 degrees. This brisket went less than 12 hours when I was shooting for 16 - 18 hours. I let it rest in a cooler for a long time like 6 hours. Bottom line, flat was over cooked with no moisture left in it at all. I will be chopping that up for chili. The rest of the brisket had more moisture and overall the flavor was excellent. I used cocochar for this cook as well and I am blown away by it. I probably put 24 pieces on top of a little lump. By the end of the cook there were 10 pieces that never even ignited so I took them out let them sit on a metal table to make sure there was no embers on them. I ended up putting them in a bag and added a few more to the bag and gave them to my neighbor for him to try. I am really impressed with this charcoal. overall I’m really impressed with the kk. There is a lot of moisture that is retained during the cook. Once I get the vents right I can see where this thing is going to be amazing.