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And the lamb has just gone too. It’s funny, that’s a 6kg brisket, and a lamb shoulder in a full size roasting tray, and the KK still looks empty Sent from my iPhone using Tapatalk

I'm thawing out a 2.5 lb boneless leg of lamb from Porter Rd for tomorrow. Plan is to rotisserie with coffee wood chunks. I have my own house lamb rub that I've developed over the years. It's a mashup of Greek/Turkish/Moroccan styles of spices/herbs. It leans more oregano than mint, but has both in it. The Moroccan style brings the heat (cayenne) and a hint of cinnamon. My other fav is the simplest - tons of garlic & rosemary. Stab slits into the meat all over and jam in big slices of garlic and tufts of rosemary leaves. Then hit the outside with S&P.

Congratulations on the order! Also a MUST is to order cocochar, coffee charcoal and coffee wood chunks - as much as the pallet will hold. It's the only way to get it right now.

I’d do it hot and fast. I did a lovely tandoori leg the other week. Marinated overnight in Indian spices and then a hot cook on the high plate on my 32”. Took about 90 mins [emoji39]

We’ve got 20 people coming over tomorrow for Easter lunch. There’s a mix of non red meat eaters, non lamb eaters and people that only eat chicken. To cater for them all, I’m cooking a brisket, a lamb shoulder and a chook on the rotisserie. More pics to follow, but I got some amazing meat from my local butchers. Sent from my iPhone using Tapatalk

This this totally non nutrional cook last evening, a poutine, just because I'd made this awesome mushroom gravy and wanted to try it on something. Put the fries in the bottom, smother with hot gravy, add some poutine cheese curds and put it under the broiler to melt the cheese.

Mac I’m curious how you managed to get a mountain lion to pee in a bottle for you? [emoji33] Sent from my iPhone using Tapatalk

Oh absolutely yeah! The cover is on the list too! The cover was actually the first thing Dennis mentioned after we confirmed the grill choice. Thanks for the reminders @cruzmisl& @Troble

@Jadeite I did the same it’s a smart move. But you do need a cover as @cruzmislsaid make sure you add that

Did some quick pork steaks and I picked some Apricot wood for smoking. I also scored some Persimmon wood as well. We did the pork steaks with the Apricot and it was very good. I would call it it subtle. Sent from my iPhone using Tapatalk

Don't forget a cover. That's a VERY important accessory. Sent from my SM-G973W using Tapatalk

Yeah that is weird. It’s lemon thyme so not sure if that has anything to do with it. It’s weird I used it maybe in November and it never grew back. It just had one tiny stalk with a few small leaves for 3 months, but it’s starting to show some life now....go figure. I started strawberries, cherry tomatoes, San Marco tomatoes. cucumbers, zucchini, summer squash, red/yellow/green bell peppers, jalapeño, sweet peppers and aji amarillo a couple weeks ago. The high heat this week got some of the peppers to start sprouting. Looking forward to making my own pizza sauce with tomatoes from the garden I had to cut all the baby fruit from my mango, avocado, peach and apple trees. Wanted them to focus on branch and root growth but they were prolific in flowering, so all in all garden is coming along quite well

Lots of different ways to go here but never underestimate anchovy, garlic, rosemary and lamb. Plenty of good recipes which will give you an idea but I tend to do that mixture as a marinade and then do it in the KK. You want an internal temp of 60-70C for rare-medium rare which is the way to do lamb. Even if you hate anchovy, trust me on this.

Not much more to ad here. Bards you can cook a leg of lamb to medium rare or have it fall off the bone. For pulled lamb I’d prefer the shoulder over the leg. Also, I’d highly recommend balsamic vinegar even if it’s just to moisten the meat to help your rubs stick. herbs that suit- garlic, cumin, rosemary. Sent from my iPhone using Tapatalk

@BOC - not a stupid question at all. It's just condensation. The KK is so good at moisture retention that it's quite common to see condensation leaking out around the vent door. Nothing to worry about!

Alimac, that is going to be some cook.

Balsamic vinegar, cumin, mint, salt, pepper, garlic. rotisserie that bad boy if you have it ive done a bunch of leg of lambs recently and Basher has as well. Use the search function and you should get a bunch of hits

@MacKenzie I love Poutine. Wish I could try yours. It looks lovely

Amazon @Basher Predator Pee 100% Mountain Lion... https://www.amazon.com/dp/B01AL6C14U?ref=ppx_pop_mob_ap_share I did ask the same thing though. Unfortunately freaking raccoon was back so mountain lion peed proved effective for one night.....grrrr

If you really want 1CM, you might consider getting two thinner pizza steels instead. Here's my logic. If you follow Tony Gemignani's Pizza Bible, it is a good idea to have two. One to cook the pizza on, and one to transfer the pizza to for a few seconds to crisp the crust just a bit more. You can put one on the upper rack and one on the main grate. This works very well. If you decide you really need the thermal mass of a thicker steel, you can just layer the two together. Two thin steels are much easier to carry separately than one thick one - you'd be surprised how heavy they are.

ESPECIALLY in a winter climate like up here.. got to keep the snow/ice off of it! I've got that on the list too

I'm going for all of them basically.. SS Side Tables.. Hot/Cold Smoker.. Roti.. Baking stone, Basket splitter. All the fun stuff

Well I am happy to report I spoke to Dennis.. it went amazingly well, he was amazing to talk to (as everyone has said) and I have my KK picked out and it should be here sometime this summer! Needless to say I am SUPER excited!! Now the wait begins!

@Bruce Pearson - Glad to see you posting again. We've missed you. Hope everything is OK there??

@Troble, that's odd about your thyme because if there is one herb that can survive the winter in my garden it's thyme and my winter has to be a lot worse than yours. I bet the girls will enjoy digging up those potatoes. It's like finding treasures.

My turn to try chicken shawarma on the trompo. Used recipe recently posted. With kefta (little Libanese store made), fingerling potatoes, taboule salad and tzatziki. Wonderful dinner. Sorry for the Dark outside picts. My outdoor kitchen with proper lightning is planned for june. Envoyé de mon iPad en utilisant Tapatalk

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.

And with that information, I'd like to announce that both of my KK's and ALL accessories are now up for sale.

I put chilli pepper flakes around a lot of my yard but they still went to places where there wasn’t any flakes or dug around trees that maybe didn’t have enough. I can’t conceiveably put red pepper flakes on every patch of dirt in my property. It wouldn’t be cost effective. I’m smoking a brisket and was up last night and saw that rascal in the act. We had an hourlong stare down when he ran for my pool to the roof and I was getting my KK and brisket going @alimac23 can’t wait to see the finished product. Great looking cook

Those racoons are determined once they find food at your house, they will be back and back and they bring all their cousins and off spring. Worst of all they get more and more bold.