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Finally got my 23 Ultimate at end of Feb. after a long 6 months(This was research, ordering a 21, changing my mind to a 23, Dennis building the 23, then the shipping(container shipping was a longer process and then freight from LA to Ga. during bad weather took an extra week ). Was without a smoker grill for that time too. Sold my green egg (thought it would take longer to sell, but it went in a day). Thanks to tcoliver, tekebo, this forum, and especially Dennis during this journey. Following Dennis' instructions, uncrating was easy. Moving around back was level ground, so fortunately, I didn't have to remove the lid. Only one step to navigate to the deck, used the pallet ramp upside down with a board on top and up she went. Had help from my neighbor and my son in law, who did the pose.

To celebrate the last of the snow finally melting off my deck, country style ribs, rubbed with CYM and Dizzy Pig Crossroads with a big pinch of Northern Nigeria chile powder, direct, main grate, 250F with peach wood chunks. I typically find the Crossroads to be a tad sweet, so I like to blend it with a spicier component. (FYI - I kicked up the Suya rub with some of this chile spice - worked!) Plated with porcini mushroom risotto and sautéed green beans. Note the snow patch is gone!

Steak night last night. Kansas City strips with baked potato, roasted brussel sprouts and carrots (thanks for the reminder, Mac!), with a 2002 Spottswoode Cabernet Sauvignon.

Pizza day: Tony b. I have a small patch of snow remaining too! Still some work too do to broil the cheese, but real good anyway. Home made sourdough pizza dough Envoyé de mon iPad en utilisant Tapatalk

Thanks everyone! It was an excellent steak. Simpler dinner last night. Suya spice rubbed chicken thighs, direct main grate, apple wood chunks, 375F. Plated with roasted carrots and smashed potatoes. Greek salad. Nice white Bordeaux. I have to say that yesterday's batch of Suya spice that I made up didn't have the punch that the original had. I probably put too much peanut powder in it. As it kind of reminded me of Satay, but without the coconut sweetness.

Un petite peu. @tekobo 😝 😄

Wow! That was fast! My box from @Troble, overflowing with goodies, arrived today. I can't wait to try them out. Thank you soooo much.

Se no, @tony b parla Google Translate. La lingua universale.

I actually had someone on Instagram ask if I’m planning an exhibition somewhere post COVID. 😳 Apparently I’m now part of the local art scene (riiiiiiiight...). And then there’s @Steve M...”is that a chicken bone?” Hamburger galaxy, Steve! Hamburger! 😂😂

Got the wide to have room for the tables. Sent from my iPhone using Tapatalk

Beef shawarma. Lamb shoulder cooked on the Komodo Kamado with the Trompo King attachment. Marinade courtesy of Padma Lakshmi Lemon juice Balsamic vinegar Garlic powder Salt Cumin Cardamom Oregano Cinnamon Allspice Nutmeg Ground cloves Black pepper Cayenne Ginger Z’atar Served with Beet/tahini yogurt sauce Tadziki Roasted garlic & olive oil pearled cous cous Mediterranean salad (garbanzo beans, cucumber, red/yellow/orange bell pepper, cherry tomatoes, fresh mint

Beef marinade recipe courtesy of Padma Lakshi. I used a 6lb Lamb Shoulder or boneless leg of lamb for the cut. Cooked at 425-400, sliced 3x & basted with leftover marinade after each slicing. Beef Shawarma Lamb cooked on the Komodo Kamado with the Trompo King attachment. Marinade courtesy of Padma Lakshmi 1/2 cup Lemon juice 1/2 cup Balsamic vinegar 2 tsp Garlic powder 2 tsp Salt 1 tsp Cumin 1 tsp Cardamom 1 tsp Oregano 1 tsp Cinnamon 1 tsp Allspice 1 tsp Nutmeg 1 tsp Ground cloves (go easy on the cloves, I didn't have ground cloves and used whole cloves and it was a bit too much) 1 tsp Black pepper 1 tsp Cayenne 1 tsp Ginger 1 tsp Z’atar (this was my addition to Padma's recipe) Served with Beet/tahini yogurt sauce 2 medium sized beets wrapped in tin foil and roasted at 450 for 45 minutes 1/4 tsp salt 1/3 cup full fat yogurt 1.5 tsp Tahini top with fresh cut dill 1 clove garlic Homemade Tadziki 1 cup Greek whole milk yogurt 1 English cucumber 2 cloves garlic 1 teaspoon lemon zest, plus 1 tablespoon fresh lemon juice 2 tablespoons fresh chopped dill Kosher salt & fresh cracked black pepper to taste Mediterranean salad 1 diced red onion 2 cans garbanzo beans 1 1/2 cups of fresh mint 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 2 large cucumbers (peeled and chopped) 1/2 cup crumbled feta For the Dressing 3 tablespoons extra virgin olive oil 3 tablespoons red wine vinegar 2 cloves of garlic (minced) 1 1/2 teaspoons oregano 1 teaspoon kosher salt 1/2 teaspoon black pepper Roasted garlic & olive oil pearled cous cous boxed and served with fresh herbs (parsley, thyme etc)

Jonj, what a great dinner.

Don't ruin my dreams.

I know this one too [emoji6] Envoyé de mon iPad en utilisant Tapatalk

We had a tiny stowaway in the packaging of our KK. 🙃 He didn't survive the trip. (Looks like some type of lizard that got stuck in the packing tape.)

Each shot is composed of typically hundreds of exposures from 60 to 300 seconds each across multiple filters. These are integrated into master frames for each filter. Those frames are then processed in various ways, color combined, etc. to produce the final color image. Most of it is science. Some of it is art. For example, the seagull nebula is in false color, but those colors expose real data - regions of hydrogen, sulfur and oxygen emissions. The true color would be very red.

I managed to get 500F, which is not bad. It was quite windy with a minus 15 C (hard to explain our schizo way about temp. C for things and F for others!). I planned to use the top grate, but instead heated all in bread mode. That would have helped. Will get better with time. Envoyé de mon iPad en utilisant Tapatalk

Very nice indeed! I’m drinking a sour porter that went into the barrel nearly two years ago now, it’s been conditioning for a year and is tasting amazing Sent from my iPhone using Tapatalk

pas de probleme pour moi!

Oui. Un petit 23’’ acheté usagé à proximité. Pour autant que je sache, le seul KK du Québec. Sorry for all the English speaking people, but we don’t have that much occasions to chat in our native language, so we indulge a bit! Envoyé de mon iPad en utilisant Tapatalk

Good!

Well you know what your first cook is now! [emoji23] Sent from my iPhone using Tapatalk

Hahaha it is but it won’t be tomorrow. Even if it does arrive on time it will be to the delivery centre. I believe they still need to book a delivery time with me directly but if it does show up I will be waiting for it 😛

And sliced. That was cooked and rested with internal temps rising up to 68c. That’s 154f. Sent from my iPhone using Tapatalk

And the pics...burn in still in process. Jotted my temps all the way up to pizza. Then pizza. Now the finale! Sent from my iPhone using Tapatalk

Here is my first Cassoulet on my new KK 😉 Cassoulet is a traditional dish from my home town Toulouse, France. It's made with duck confit, sausage, pork belly and Tarbais beans

In honor of the snow finally melting and starting to show signs that spring might actually be around the corner, a nice steak night dinner. Prime ribeye, gunpowder with heavy S&P, direct on the lower grate. Coffee wood chunks. Nice Hasselback potato with Peruvian green crack sauce, shroom & chimichurri. Note the tiny spot of snow left on my deck. There are a couple more spots, too. Should be gone by the weekend.

Forgot to add the additional unboxing and move to the back yard pics. Having good neighbors is easy with a KK. Sent from my iPhone using Tapatalk

Still not its final home since there needs to be some thawing and pavers placed, but let the burn in begin! Going all in with a first trial on pizzas since I’ll have it hot enough too. Wish me luck! Sent from my iPhone using Tapatalk