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NEVER let a little snow get in the way of grilling dinner! This is what I woke up to this morning - and it kept snowing during a better part of the day. BTW - this was the 2nd such snow storm in the last week! But, my reward for snowblowing/shoveling the driveway (3 times thanks to the city snow plows that kept damming up the end of my driveway!) was a lovely steak dinner. CostCo prime rib-eye cap on the lower grate, direct, with post oak and mesquite. Served up with Wegman's salt potatoes (wonder how those got from upstate NY to IA?) with garlic & parsley butter, sautéed oyster & button mushrooms and a nice side salad with yummy blue cheese crumbles. And, a very nice Napa cab to wash it all down with! If all the snowblowing/shoveling didn't give me a heart attack, this dinner might! Serious amounts of butter in the sides and a gorgeous fatty steak! Cheers!

Sunday night; shrimp taco night. Moderate conditions compared to Tony's who is just a few hours north. Nonetheless, we persisted. Shrimp on the KK In process: Chipotle aioli, cheese, sour cream, cabbage, pico de gallo, cilantro, and yes, shrimp. All dressed up and ready to go

Thanks guys, It really is here !!! Scary bit here - the tailgate wobbles quite a bit. Sitting in front of the house now ...... As it's dark we're going to unwrap in the morning. Phew.

Here's my beer fridge.

I know now what "blue balls" are - I had to google that one. It's not here yet - it's a couple of hours late and it's getting dark here. I've disconnected the gas bottles to the house and tucked them out of the way - the path is cleared, hedges trimmed, ply put on the gravel next to the path just in case we slip off. Had the oil tanker blocking the road for a bit but that has gone now. I did say this was a like waiting for the birth of my first child. This is torture - can't even get the forceps out to hurry things up a bit.

I was holding out for multi-cam tekobo style. I still chuckle about the delivery manager being brought to camera for a 'post match interview'. Easily my favourite Zoom call of 2020.

My cold room... 😉

Pork ribs Sent from my SM-T835 using Tapatalk

Thanks @jonjJon, I am just tucking into an adult beverage at the moment ( I love Tony's term) and am just going outside with a torch to check it's still there. Sunrise is at 7.08 tomorrow.

Nearly the whole world is awake now, let the show begin.

Bet it was a looooooong weekend! 😂 Hang in there, hopefully today is the day!!!

Came to check in on the expectant dad. What news @RokDok

KK arrival day in December was super exciting. After all the excitement of uncrating was over, The Husband spent the next day breaking down the crates and saving the wood for different uses. This is where we have got to so far. The water collecting tank that we had rigged up on the allotment leaked and, over the years had destroyed a section of the shed wall. The Husband used the wood from the KK crates to fix up the side. He also offered one of the crates as a potential table for use on the allotment. I have found a better use for it. What is better than a free packing case as a table between two flashy new KKs?

Early morning. 20+ Lb beast of a brisket with an amazingly thick fat cap. Going to try it somewhat hotter than the last one, starting it about 275, and plan to raise that to 325 or so, hopefully finishing it in about 12 hours. IMG_0187.MOV

Is it morning yet?

Hang in the bro!

At this point, I am just hoping RD gets a smooth and boring delivery.

I'll find out tomorrow, 20-25 cm on the way followed by rain.

Nice cook Tony looks really delicious!

Looking good Jon. Looks like it’s taken a while to fill that. Mac..... how does that perform when winter kicks in? [emoji23] Sent from my iPhone using Tapatalk

Aussie made should make it easier and cheaper to maintain Basher. Looks good to me. If you did decide you were set on the German DryAger, it might be worth seeing if you can import direct. Suspect there won't be much in it and they may not want to do that in competition with their local distributor in any case.

Veeeery nice Jon. Much more sophisticated than Mac's!

Tony, you deserve every bite of that gorgeous dinner and cleaning up after that snow storm,

Now THAT's my kind of "cold room!"

Do you actually think he's going to get any sleep tonight? LOL

Learned my lesson with this one! Will use 1/2 as much next time!

Grilled Salmon on the KK16 with evo, salt & pepper. Missed framing the KK logo in the shot; it was too cold out to retake. Pulled at 125°F Plate with roasted potatoes and carrots, steamed broccoli. Pretty tasty with a 2017 Jericho Canyon Sauvignon Blanc.

Just for fun.

Aussie day lamb lollipops Sent from my SM-T835 using Tapatalk

I am such a copy cat. This is @Troble's original: Here is my copy, using beef and suya spices: I was desperate to try this and, following @BOC's advice about how to make a Trombo King of my own, I hunted around in my cake tin box and presented The Husband with this, an hour before it needed to go on the grill. Make me one of those please I said. He drilled a hole through the middle and "secured" the skewer with a plate he found in his workshop. Here it is loaded up Lessons learned? Cook low and slow initially to avoid too much fat rendering and collecting in the base, cut the skewer so that it fits within the KK without tilting and ... do it again. Soon.