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Tri-tip rubbed with Dizzy Pig “Cow Lick” rub per the recommendation of @tony b grilles asparagus, slow cooked seeet potato baked potato & Cesar salad J Pinot Noir to round it out cooked indirect around 375-400 on half grate. Seared and finished lower grate. With mesquite wood checked in at 82 today down from 85 yesterday

@Basher beautiful pics. Sounds like you should smoke a brisket with all that time on your hands

Well I guess I can stop chuckling over the imagined call Dennis took for that sale: (imagine vocal fry voice) hello Dennis, my name is Kim, I’m a social media influencer and I have a business proposition for you...

I have good news for you all.. It does not belong to any of them. It's at a house in Malibu that belongs to a singer. They must rent the property to shoot there. These reality shows BS about places belonging to them all the time.

North American Nebula. Getting a print of this one for my house.

Ahh Shucks... Thanks for the kudos Curly, great to see you here, I hope your wife will let you drop in from time to time. As you can see Curly has logged almost 2,500 posts.. he's spent some time on this forum albeit 14-16 years ago.. Welcome home my friend..

Cheese, pepperoni, veggie pizza. Nailing the crust lately with a few minor recent changes, most notably brushing olive oil on dough crust and then also when taking the dough ball out I’ve been holding the ball with my fingers on the outside edges hanging it vertically and slowly spinning the dough and letting gravity help distribute the dough evenly

They're all stunning pictures!

Jellyfish Nebula. A supernova remnant.

Perfection, Troble.

OK, I've not been to the forums for years. But a year or so I was having a problem holding a low and slow on my 15 year old KK and I posted to Dennis. Darned if he didn't call me to walk me through a fix. Turned out to be nothing more than un-attach and re-attach my gasket with some heat resistant silicon. Well, I did loosen the top to make sure it was square. The very next cook I set it to 225 and it never moved. I've cooked butts and ribs since then with no effort at all. I've known Dennis since he was just getting started with the KK business (16-18 years ago?) and know him to be an incredible business savie person and a man of great personal integrity. I don't know how much time he has spent helping me over the years but if he does that with all of his customers, and I'm sure he does, I don't know how his wife has not left him for neglect by now. Me and the other Kamado owners (the business he saved to become KK) gave him heck at first because we thought he may be a charlaton like the former owner, but no one ever regrets doing business with Denis, he will find a way to right any perceived wrong. So Dennis, this post is basically a shout out to you and to let you know how much I have always appreciated your customer service, I rate it 100%. Thanks again, Kurt

Dennis has been great in every interaction I’ve had with him

[mention]Troble [/mention] great looking pizzas! Sent from my iPhone using Tapatalk

He passed on the big Bosco deal. I'm sure he stayed strong with Kim. 😂

*whew* My self esteem is restored and KK’s are off the market. 😎

I second that emotion. Gorgeous.

We had a grand total of 2 community COVID cases diagnosed this week, so the State Government declares the capital city plus 3 surrounding Shires will be locked down at 5pm for 3 days( Thursday before Easter Friday). What do 2 million people within the lockdown area do? Drive to the coast outside the lock down area. This is Tugun on The Gold Coast.... with a full moon rising over The Pacific Ocean. It’s a beautiful still night. It’s normally a 50 minute drive. Today it took 3 hours. Sent from my iPhone using Tapatalk

I give it a 7-8 out of 10. My first brisket in a while..but I am my own worst critic. Sent from my iPhone using Tapatalk

We all agree that Dennis is amazing.