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After staring at all of the wonderful photos of food over the past several weeks, I realized I have posted any food pics in quite a while. Then it hit me, I haven’t cooked much in months. Guess life got a bit busy. Time to correct that. Here are some cooks I’ve done this past week. Bone in Rib-Eye. Decided to try the rotisserie for something different. After resting and ready to cut. Fingerling potatoes. Had a last minute idea to throw Parmesan cheese in the pan to make crisps. Worked perfectly. Plated Might as well do some Picanha. As usual, forgot to take pic of the finished plated product. Also decided to try a new spin on wings. I’ve heard somewhere you shouldn’t operate heavy machinery when drowsy. Guess that should apply to cooking on KK’s. I typically do wings direct heat on the raised grid for crispy skin. Totally forgot to take the basket splitter out. Will definitely be trying this again.

I found one little package of ribs at the bottom of the freezer so here goes- After @235F for about 5 hours. Plated.

Good evening, I just wanted to drop a quick note and say hello. I am in the EARLIEST stages of the process of getting a KK (I only emailed Dennis yesterday with some basic timeline/availability & shipping quote questions in fact) and while I haven't heard back from him yet.. in the past 48 hours I've gone from "Well maybe I will" to "Yeah I am committed, let's do it!". Even my wife is accepting of the idea so no excuses right? I'll be upgrading from a Large BGE that I've had for 7+ years and I am VERY excited to say the least and I already know that I'll be wanting the 32" BB with just about all the accessories + cover. I know COVID has made stock harder to get but HOPEFULLY I won't have too too long.. I'll keep my fingers crossed for good news from Dennis. I've been reading the forums the past few days and wanted to get my feet wet while I start the process of ownership. Hope everyone is doing well and happy to be here!

Hi All, Now that my final payment has been made an my BB32 is on it's way, I thought it is a good time to introduce myself. I'm in Allen Texas just north of Dallas. My background and path to the BB32 is similar to a lot of stories I've read on the forum. I've been using a Large BGE for about 10 years. At the time I switched from a gasser to the BGE I was so impressed that I gave my very nice Weber gasser to my brother (which he still uses). I'm supper excited to join the next level experience of the KK. Like a lot of you I started out thinking about the 23. Talked to Dennis and even got on the build list for a 23....next day upgraded to the 32. My 32 is on the boat, hopefully arriving late April.

Tri tip grilled cheese with meunster cheese on garlic sourdough bread with horseradish sauce on the side

My skin is crispy too, but it's because it's 48 degrees here.:)

I’ve got crispy skin it’s 84 degrees out today LOL!

Welcome @Jadeite. I too also convinced my wife on a 32 and she absolutely loves the food that comes out of it and we’ve cooked for our big groups as well although most of the time I cook for me and her on it. You won’t regret it. Plus the people around here are pretty decent 😀 my grilling game has gone up another level since I got my 32. I absolutely love it and so will you rotusserie, pizza stone, double drip pan are the must haves in my book

Thanks! I'm already working on a plan on where my BGE can go once I have the KK order confirmed and a delivery estimate. I'll do my best to time the BGE leaving and the KK arriving to be as close together as possible

Looks lovely @Basher. Cheers mate. Hope you are relaxing

Big Green Egg MiniMax is my choice. It is about 100 lbs. I have no issues carrying it by myself with the integrated handles, however I understand it is easier to move it with two people. The removable foldable nest and egg mates make it an awesome tailgate or camping setup. Sent from my iPhone using Tapatalk

Jellyfish Nebula. A supernova remnant.

@Jadeite my kids love making pizza the most. I have a 3 & 5 year old daughters and they help me with the dough, sauce and cheese. It’s real fun

Troble and MacKenzie, those are some good looking meals. Love a good combination of meat, cheese, bread and rice.

Troble I wish I had a KK parked up on that lawn. I’d get mobbed by a steady stream of walkers, runners and bike riders who exercise along that path. Here is a glimpse at Surfers Paradise from here. Sent from my iPhone using Tapatalk

Congrats on the decision to invest Dono. My tip for you is to take 12 months to understand the manual settings on your KK and what temperature you can hold at before investing in a fan. There a a few fan options in the market and they are really good for low n slow cooks. Exciting times. Sent from my iPhone using Tapatalk

@Syzygies - interesting idea to run tubing through the temperature probe port from the cold smoker. Will need to find a reducer, as the cold smoker outlet is much larger than the probe port.

Markarian's Chain annotated. Just a few galaxies in Virgo.

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

That is some impressive crust! I will be trying that next time Sent from my iPhone using Tapatalk

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

@Buzilo I am so pleased that the 42 is doing just what you wanted it to do - two large pizzas side by side. I don't imagine that was much fun in two layers on a 21. Here's to many more magic meals.