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Prime Rib in the rotisserie basket. 325F with smoker pot of post oak, coffee wood and mesquite. Meat was rubbed with the classic English Prime Rib seasoning with a splash of Worcestershire sauce for binder. Resting. Got out the china for this one. Hey, it's Christmas! Plated with sous vide mashed spuds (w/lots of butter, half-n-half, sour cream and both purple and black crack!) and sous vide broccoli. Horseradish sauce and au jus for the meat. Dinner rolls. Oh yeah, a 30 year old Cab from Heitz Cellars ('89 vintage). Hey, it's Christmas, ya'll! Nailed the medium-rare (thank you MEATER+)!

On the carving board: Merry Christmas and Happy New Year all! Sent from my iPhone using Tapatalk

Prime Rib Christmas: Smoking Searing Resting Carving Ready for dinner with roasted sweet potatoes, roasted brussels sprouts and robbed the cradle for a 2016 Caymus cabernet.

And ribs for dinner. 23 years of ribs for Christmas. Sent from my iPhone using Tapatalk

Bit of a contrast at our beach today. 4C. Mad dogs. And Englishmen. Taking a dip in the sea.

Breakfast is the new Christmas lunch. Here we had a Spanish tortilla flavoured with crab.

Christmex was a success. We are all poured across the sofas in front of a fire and we're currently arguing over who should go and put the cover on the KK. We used the 32KK today for the grilling surface area. So, our Christmas Tacos. We used 32 day dry aged beef skirt from Thomas Joseph Butchery and had that with some chicken thighs. Both marinated for 24h - hugely aromatic marinades involving fresh oregano, garlic, onion, habanero, lime juice, apple juice, lime zest, orange zest, orange juice, lemon zest, insert other citric zest and juice, bird's eye chilli. You get the idea. We used the Yucatan Chicken marinade for the thighs - both marinades are recipes from Breddos Tacos Cookbook (buy direct from them via Instagram as they charge half what Amazon do). We had ours with burnt spring onion crema, Breddos hot sauce, home made guacamole (Mrs BQ has an incredible recipe) and home made salsa. Mrs BQ was making margaritas while I was cooking outside. It's currently -3°C or around 25°F and I discovered that Mrs BQ doesn't use measures. Turns out her double by eye is closer to a quadruple. Which is why I was wearing just a lightweight fleece to stay warm. Few pictures on the iPhone. I didn't have any of the final tacos primarily because I was so hungry that all thoughts of taking pictures left me in my enthusiasm to dig in. Not helped by the volume of margaritas. Think we're on left overs for a couple of days which is no hardship.

Considerably cooler here (22F), with a light dusting of snow on the ground, but will still do Christmas dinner (bone-in Prime Rib roast) in the rotisserie basket tonight. Had a nice Zoom Christmas with the family yesterday. No hugs, but the best we can do right now. Merry Christmas Everyone and Stay Safe!

Much appreciation for the shares all. I refuse to believe that @tekoboonly had a tortilla having seen pictures of her drive in freezer yesterday. I think she's holding out with her Matryoshka BBQ setup. I shall be browsing this thread for inspiration next year.

Dee and I are keeping it simple this year its been close to 40 Celsius here for the last few days . So we are just going to whip up a fruit salad and crayfish with cocktail sauce and head to the beach . Sent from my SM-T835 using Tapatalk

BOC I am so glad I am not alone! I even went so far as finding the perfect name for my grill My husband said I couldn’t name it until the “baby” arrived 😂 I named it anyway. The name is Dr Maillard. If you aren’t familiar with the Maillard reaction it is essentially the reaction that creates flavor! I have to resist buying knives, tools and more meat. Namely Italian pigs raised on acorns. 😁Can the specialty meat get here before the grill? What other meat should I be considering?

Mine is probably sitting next to yours on the container...I’d say I could use the extra time to finish the patio area I am planning to house my KK long term, but Mother Nature says otherwise. I’m finding myself checking new recipes and taking notes, reading more forums for tips and tricks, but MOSTLY trying to extinguish the burning sensation in my wallet that seems to get a heavy dose of gasoline every time I go sifting through more forums. I guess it is a Kamado forum...everyone likes a good fire [emoji1787] Sent from my iPhone using Tapatalk

Maybe the wharfies have cracked it open to prepare their Christmas lunch?? Hopefully it will start moving soon. Sent from my iPhone using Tapatalk

Yep I have a pizza stone but defying gravity and being successful in this technique would be amazing! Don’t you think?

Basher No date yet the Port of Singapore is clogged like a Christmas toilet. It has been in Singapore since mid November I think they are getting too familiar with my 22” TT Beast in Dark Autumn Nebula Gold.

I have one of those, I believe it was purchased at Home Depot and that's what I use it for...small batch cement. This is much more functional for cleaning grates, and I was lucky enough to come across when I did. 30 diameter x 12 deep x 1/4 thick walls. This was used industrially for holding 55 gal drums that developed a leak. As you can see the 23 grate sits in nicely and so do all the others collectively from the other grills. Water and Dawn are sufficient and PBS for a longer caustic soak. I dump the waste water into a sand filled hole. Unfortunately it's only a three season bath, the winter kills it's usefullness. Good for the doggies too.

Didn't eat anywhere as much as normal yesterday. In fact, I felt so virtuous that I ended the day with a passionfruit margarita, inspired by your choice @Braai-Q. Here's to many more Christmases. Thinking we need to start a rib tradition here too.

That's a fine plate of food there Tony. You're making me hungry when there is no way on god's green earth that I should even be thinking about eating anything. You got that meat to perfection.

The ribs look great. I think you're going to have fun with year 24 though... For a minute, I thought that was a whip in the background and was going to ask how you were tenderising your meat then I realised it was your sauce mop. 😂

Nice cooks everyone. Did a roast as well at 210-240F. Pics of reverse sear are below: Sent from my iPhone using Tapatalk

Good looking ribs @BOC

This sounds good Tyrus. Going to try this for my next chicken wing cook. Soon....

Where's the umbrella drinks? 🍹

Xmas breakfast with homemade Russian Kulich.

We started the day with Dutch Baby, blueberries and bacon, accompanied by sparkling wine (Schramsberg Rose').

Not all that sexy, but Christmas tradition at my house includes two things. Breakfast casserole in the morning and baby back ribs for dinner. Ribs will come later, but breakfast was delicious as always. (PS - all is pre KK...January can’t come soon enough) Sent from my iPhone using Tapatalk

Finished and installed this one for my wife's sister & hub. it is a slab of magnolia, I flattened just one side and 'folded' the ends over. it hangs using a blind french cleat.

It's been the craziest of years, I'd like to thank everyone here on the forum for your help and support over the years. Merry Happy to you all.

Teobo I like your sense of adventure. I really thought someone here would have experimented with this technique. I guess when I get my grill I will do the honors!

While folks here have done Naan in their KK, I don't know of anyone who's plastered it against the walls. The pizza stone is a better bet for not loosing a chunk of bread to the fire.

The ideal color, if I do say so myself!

Has anyone here cooked bread on the walls like traditional Georgian bread? My husband loved it when he was there on assignment and I can’t find techniques or recipes. Any thought or suggestions would be helpful?!

I was just ribbin’ ya. Passionfruit margarita sounds great.

I have the water heater pan for soaking my 23 ultimate grates but was wondering what to do with the grates from the 32 big bad. Found this post by Bosco. Will head off to the trade section B&Q when they open again after Christmas to see what I can find.

@tony b & @jonj MasterClass efforts gentlemen. Excellent wines taboot! A merry Christmas indeed

Lovely bird!

Great day by the beach Sent from my SM-G965F using Tapatalk

It must be so strange for you right now take it easy mate .enjoy the snow Sent from my SM-G965F using Tapatalk

Nice cook. See, we told you how awesome the food comes out on a KK! Do you smell any solvent? That's the key to the burn in. As Robert said, it takes quite a while for the exterior of the KK to heat up to the burn in temperature (several hours), once you get the dome temperature at the target. You definitely want to go as long as you can to make sure that you've completed it.

Beautiful , Aussie.

Looks like a great time.

Wings with spice and cornstarch. Mix two heaping tablespoons of cornstarch from the silverware and your favorite rub in a resealable bag, add chicken and shake. Put on the KK at 375-400 with deflector and cook until done. Sauce should stay well if you roll in a bowl. Has a taste similar to fried chicken

Waiting for her Rapicca gloves to arrive.

@tony b I’ve got a long way to go. I’m in year 1. But I’m 41 and have time on my side. But like you I’m pretty committed to doing things right so I’m investing in the garden, in the soil for long term. I make compost teas 2-3x/week and spray the trees with nutrients to help them grow. But I told my wife that it’s kind of like kids, baby them in the beginning then they are off and running.

I would be remiss if I didn’t mention that I’ve quite taken to gardening during the pandemic. I’ve been spending about 10-15 hours a week gardening. I planted a fall/winter garden that I will pick next week and I’ve been slowly replacing some of the landscaping I wasn’t happy with in our project with more colorful succulents that are more my style Along the way I’ve picked up a squatter (Buddha) and I’ve planted 6 different avocado trees, Meyer lemon, lime, tangerine, orange, peach, pink lady apple, lucuma (Peruvian fruit), yellow passion tree, raspberry and boysenberry we have hard compact clay soil so I’ve also been trying to tend to the soil. If you haven’t seen the movie “Kiss the Ground” on Netflix I highly recommend it. Inspired by that movie I’ve been trying to change my soil with different organic matter. I started by going into the canyons by my house abs collecting 40 thirty gallon trash bags of wood chips that the city stacks when they clear for fire prevention. Then I got 40 trash bags of coffee grounds from my neighborhood coffee shop and spread it around the property. Finally I ordered 6 cubic yards of mushroom compost and shoveled it all by myself one day for about 9 straight hours. So now we wait for nature to do it’s thing. also started a worm farm at the house

Hey there troble. Work is a bit difficult to describe. My last official job title was programme director but I now do freelance work for government departments, making stuff happen. I was working on buses and in health when the pandemic struck. Both have been busy and challenging in different ways. Thanks for the compliments about my allotment, I love growing stuff. Asparagus crowns need to be in for about three years before you can start to harvest them regularly so get on with planting yours! If you manage to get hold of Stewart's Purple asparagus or similar then plant it. It is delicious.

I bought plastic concrete mixing tubs from the Home Depot. They work really well too. Fits the large 32 grate http://m.homedepot.com/p/Plasgad-Black-Large-Concrete-Mixing-Tub-887102C/205451585

My original post just said to figure it out. Perhaps not so helpful, but you are standing in a box store (Lowes, Home Depot) with the hole you're trying to plug right in your hand. When Apollo 13 had to patch the command module air scrubbers to work in the LEM, they had to make do without a box store at their disposal. I wasn't more specific because the kinds of parts one might consider don't come branded, and different water heater pans have different sized holes? I found some plastic parts that screwed together like a bolt and nut, nearly filling the hole, and added some gaskets to make the plug watertight. I thought about simply filling the hole (solder? glue? weld?) but my first draft plug worked, I stopping thinking about this. I'm actually on my second pan. The plastic one didn't last; get metal. The other shoe needs to drop, here. Oil change pans are nice idea; can one find one that is round, or large enough? I've seen cake pans this big; a cooking supply store? Though jury-rigging a water heater pan is likely to be the economy choice.

See posts 49 and 52 in Grill Cleaning That's what I do between two low & slows, to get the rancid grease off. The most impressive technique I've tried is closing the grate in a contractor bag with a bowl of ammonia, and leaving the bag out in the sun for a day. I'm amazed I don't end up with a sink hole in my back yard.