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42” Serious Big Bad(s) in Matte Black Pebble. Sent from my iPhone using Tapatalk

In case you were ever wondering what a bacon wrapped alligator with a chicken in it's mouth looked like, now you know. 🐊 Would you give this a go? Anything is better with bacon, right?🥓 Photo credited to Alixmcalpine

My KK has left Singapore onboard the HMM OSLO heading for Southampton. Expected to enter the Suez Canal on Xmas Day. It's currently in the Malacca Straights between Malaysia and Indonesia. Yippee !

Well my new BB32 departed Surabaya today. Should land in Singapore on Friday afternoon and hopefully at my house early next week!!

Hmmm. I wonder, might they be cracking open your KK to cook their Christmas meal on the HMM OSLO?

Saw your post late Woody and I wanted to mention that I purchased the Hooray Santa Maria style from Hooray Grill. I've seen both other grills and considered them when ordering, but chose the Hooray for a number of reasons. First was the rotisserie on this grill has an enormous 5/8" SS hex rod that could turn an 80 Lb pig and it's fitted with the One grill motor were used to seeing on the KK. The gear mechanism is positioned into the turning motor gear and rests simply by weight and gravity to turn. The fire box doesn't have the refractory brick liner the Sunterra or the Nuke Delta, but has instead a fitted and bolted liner that provides airspace to another adjacent firewall. You would build your fire on a large removeable reinforced steel floor which can easily be cleaned and lifted with the geared mechanism that raises and lowers your grill surface. The raised fire bedliner that sits on welded supports in conjunction with the side slotted firebox liners provide airflow on all sides. 4 attachment brackets raise the fire floor bedliner so you can easily vacuum underneath. The geared mechanism for raising and lowering the grate has no separate break, but works and stops the grill surface with ease. Wherever you stop the wheel the grate remains strong in position. The wires attached to each side of the grill are wound on a creel and not subject to a handle or wound around the top rod. Refractory brick allows water at the seams to seep through and puddle underneath. In the northeast rain is an issue and although I keep my grill covered under a roof and tarpaulin this became a consideration regarding rust. I purchased the 3 ft grill unit which measures approx 46" in length total. There are 3 steel fold down shelves that have steel rods attached to each shelf slotted into the main frame adding additioal length and width when positioned up. The shelves gives a sturdy working surface area for three sides and room for anyone to pull up a tall chair or cook from the opposite side. Since the grill doesn't have the additional weight of refractory brick I can easily maneuver it into position single handedly or to another location without much effort & without the risk of damaging brick. All the grills mentioned provide the same basic function the difference being are you willing after weighing the options to pay the extra for convenience & detailing. The down side may be I don't have split zones and no V-slotted grates. Grates can be purchased or made. I wouldn't mind working with any of the others and I know I'd enjoy them all, however at the end of the day I realize the decision made was right for me.

@tekobo I was catching up on your funky old cow thread and are your pics of your books it made me chuckle. This is my countertop this morning. My mission is to research done creative dishes particularly side dishes to go with my upcoming butcher box I told my wife it’s gonna be 5 days of great food and I’m gonna try some new things 🤞

Quite a lot of those sort of meals are tourist focused. In Southern Africa, crocodile tail always earned you a certificate. It was always tail and sliced - either cured, smoked or grilled. Nothing remarkable about the flavour. So much to unpack in that sentence! 😁

I tend to rub my hand on the surface regularly. It’s kind of dirty but I can’t help myself LOL. I swear it’s therapeutic. Sent from my iPhone using Tapatalk

Is that why it's called the 'Hmm Oslo?'

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.

Ssgt you have doubled up! Looking good. When will you be posting photos of the whole cow cook? Sent from my iPhone using Tapatalk

What army are you trying to feed with those 2 humongous grills??

Literally, an awe inspiring sight @SSgt93. Just gorgeous.

You can't go wrong with any of those books @Troble. In fact, I am jealous of how much fun you are going to have.

That was my thought as well...

The cover is a must for sure for KK’s sitting in the elements, especially with the wide temp ranges in the Midwest. I’m from Grand Rapids originally, where are you at in MI? Such a gorgeous state, I miss it but try to visit family at least yearly. Sent from my iPhone using Tapatalk

The options of cooking on different grates, direct or indirect are endless. I don’t think the bending while cooking will be the biggest issue, I’m guessing it will be cleaning/refilling and the moving of grates/accessories. The 42” is a monster and so are the parts. Of course this can be easier done by having a nice storage system close to the grilling area, or even a nice cart to help move accessories/charcoal around. It’s an amazing grilling system. The options are endless. (Edited for autocorrects that made me laugh) Sent from my iPhone using Tapatalk

@Braai-Q one of my buddies who lives in the Southeastern US posted this on Facebook from a BBQ group he’s in. I don’t know anything about gator, we don’t get that kind of meat where I live. Sharks are about as fearsome as we get @Basher I’ve tried alligator before at a Hooters in Florida when I was in 5th grade on a Disneyworld trip with my family and to this at I still remember telling my Dad it tasted like chicken strips. Im pretty sure that nobody ate gator skin photo is definitely altered, but good for a laugh nonetheless

@tekoboand I thought I was fancy! Beautiful looking pizza!

Thanks, Troble, now I have a craving for pizza and it's bedtime.

Geez, clicked on my icon post at the bottom of page 1 not realizing it was a four page continuation. The comment of course goes to the last page and I'm scratchin my head saying WT hell . So if your wondering Troble this comment belongs on the first page, very bottom. The bottom of these pages will get ya every time , like a landmine, send you packin to the end of the line. So if your not paying attention, the page your on allows your comment at the very bottom, but sends it to the last page. Very tricky indeed. Done.

@SSgt93 Southwest Michigan in Portage. A town once unknown by almost everyone and we’d usually say Kalamazoo. But now that the COVID vaccine is rolling out I’m betting many more of the forum will have heard of Portage. Love GR. Great town. Sent from my iPhone using Tapatalk

I was gifted this Wagyu rib fillet from a client. Marble score 9. About 220 grams fills you up- less than half a pound. Sent from my iPhone using Tapatalk

Was at the local shop and they had this going for 50 bucks.first cook im happy. Sent from my SM-T835 using Tapatalk

I like it Tyrus. Particularly the cranking mechanism and spit combo. I’ve been looking for an open adjustable grill- like this. We don’t have the same choice over here. I found a supplier in Beaudesert who is importing a container of hand made grills from Argentina and I’m waiting for this to come in. He expected this to be around January. Sent from my iPhone using Tapatalk

Yes I let that one pass Braai. Maybe his dad was at Hooters to install a spa? “Son, sit in that corner and eat an alligator while I install this”.........nope, it still doesn’t make sense. Sent from my iPhone using Tapatalk

Good luck with the Sean Brock book. Seems like every recipe has at least 2 ingredients that you have to special order. One of the reasons that I wasn't a fan of his first book, Heritage - a PITA to source ingredients, and I'm a HUGE fan of Anson Mills grits and rice.

Exactly.

No judgement, just amusement at the statement.

Looks like something you'd see in an episode of "Tiger King"

@jonj @Braai-Q totally agree! Who takes their kids to Hooters when they are 10? My brother was 6. My wife and I talk about this stuff, she’s amazed how I tuned out given my upbringing. I remember going to Marbella when I was 17 with my parents and my Dad complaining the whole time and wanting to eat at McDonalds all the time

I can feel that surface.

Happy days Ash. Just in time for Christmas. Maybe baked ham first cook? Sent from my iPhone using Tapatalk

In the UK, there is a dish called 'pigs in blankets' which are basically chipolata sausages wrapped in bacon and you place them around the turkey at Christmas. All the juices of the turkey blend in and they're utterly fabulous. This. This is that. But next level. Is it art or dinner though?

Tekobo, would I ever love to see that at my breakfast table. Gorgeous.

Love sticky toffee pudding! Never tried to make it though. Killer pizzas everyone!!

Marinade, marinade everywhere, just so long as the chicken tastes great and you don't have to clean those grates.

Delicious dinner today. I used one of the rubs that @tony b sent to me: Sure Shot Sid's Gunpowder Seasoning. A winner for me. Tender rump steak, cooked on the Argentinian grill.

This is the place we stay at it’s called Bruma http://www.bruma.mx @tony b next time you come to CA pop down to San Diego and I’ll take you down there. You’d love it

That's a reasonable price for this level of meal. I've paid more! The pictures are all stunning! BUT, $85 for a bottle of water - REALLY??? What is it made from - the tears of angels??

Here’s some food pics

Now I understand what everyone is talking about when you unwrap this beauty. I can’t believe it is really mine. IMG_4310.MOV

Meet big blue!

@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.

At the time of writing yesterday I was still in possession of my two KKs. I gave them a final wash down this morning, a hug in my head and sent them on their way. They are being dropped off at two different locations and I will get to see them on Friday and Saturday as we have been invited to BBQs at their new homes. Lots of pictures to show loading and securing.