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Who mentioned lamb? They inspired me to take a leg out of the fridge for tonight. Anyone tasted the Saperavi grape? Very tasty- oldest known grape on the planet. Both were delicious. Sorry, only video on the KK spit roasting. Started direct and after 25 minutes( once dripping) placed a roasting tray to catch the drippings with mint sprigs and a home made BBQ/ balsamic sauce watered down. Sent from my iPhone using Tapatalk

Lamb was the calling of the day. Rotisserie boneless leg, with smoker pot of coffee and apple woods, 275F. Pulled at rare (120F). Made some au gratin potatoes to go with it. Two types of Boursin cheese (chive & black pepper), along with cheddar and the top coating of parmesan. Excellent. Plated with the steamed broccoli and a lovely Merlot. Lots of leftover lamb, so thinking a nice stew in the claypot for dinner tonight??

Plum wood smoked and reverse seared “Top Sirloin” it definitely didn’t look like sirloin to me and the marbling caught my eye, no other package even looked close to it so I think I lucked out at $5. Made a board dressing to go along with it and finished with some Kamado-San rice. My 475 ML smoke pot even fits in my Big Green Egg MiniMax! Sent from my iPhone using Tapatalk

Pizza Easter Sunday Kind Of Night

For several years we have wanted to build a shed to store things that really shouldn't live in our basement (like gasoline powered equipment). The purchase of "Babe" (as in Paul Bunyan's big blue ox) this past summer (21" Supreme) pushed us over the hump. Totally home built from plans. Babe lives inside during the winter months, rolling out for cooks then back under cover. Will remain on the porch now (under sunbrella cover) till the snow flies. Tried a brined ham for Easter roughly following these directions - https://www.daringgourmet.com/how-to-smoke-a-ham/ Used apple wood in the pot with coffee char for fuel - turned out well if I do say so myself. John

I posted this in the Cooking thread, but thought it appropriate to repeat here. Boneless leg from Porter Rd, so it was trimmed up nicely to start with. My house rub, with a bit of extra mint tossed in, made into a paste with Duke's mayo and shoved inside with a teaspoon, along with rubbing the outside. Rotisserie cook, with smoker pot of coffee and apple woods, 275F until rare (120F).

Having beautiful weather this weekend (70s). Thus inspired, Caribbean pork chops for dinner last night - Cuban mojo (left) and Jamaican jerk (right). Direct, main grate, 325F, with an AL foil pouch with pimento wood chips. Plated with brown rice and sautéed green beans.

@BOC The patio looks beautiful! Looks like the perfect spot for the KK to live

The weather finally warmed enough for me to finish that paver patio and get the big blue pig in its final resting spot. Now just need to get the boat in the water, and some bloom on these flowers and the summer will be set to be epic. Giving my first brisket on the KK a try this week [emoji1303] historically my briskets have been great but the learning curve has thrown a few curves my way on other cooks, so we will see if I can still hit a home run. Sent from my iPhone using Tapatalk

My wife is getting her 2nd Pfizer shot tomorrow morning. she works in the schools. In anticipation of her not feeling well or being able to help with the kids tomorrow we decided to do our big cook today and just eat leftovers tomorrow I’ve stated before that brisket is my favorite thing to cook and my first love in BBQ. I usually cook mine unwrapped. I’ve recently been turned on to the venerable @tony b favorite rubs and have been working my way through some of them so today I did my Easter Brisket @tony bstyle and it did not disappoint. In fact I’m now re-evaluating some of my go to choices for brisket which says a lot considering it’s my favorite thing by cook. Thanks @tony b for the recommendations Lane’s BBQ Brisket Rub Butcher BBQ Brisket Injection Slow cooked at 215-220 for 12 hours, wrapped in pink butcher paper for 3 hours and ramped up to 250-275. Note -( I have not wrapped a brisket in pink butcher paper in 3+ years, it was how I first started cooking brisket but I’ve since grad away from it....may need to return to it based on today) I also never usually inject my brisket but did today abs the meat was extremely juicy Incredibly juicy and flavorful. Wife loved it served with garlic, sour cream, Parmesan & chive mashed potatoes and homemade cornbread Happy Easter All

The best cooker on earth I love it every time I use it. I have 4 of them divided over 2 abodes.

Another try at pizza. My last was unconvincing. This one more satisfying: Envoyé de mon iPad en utilisant Tapatalk

Hi Dono and congrats! I just wanted to warn you about specifically the ThermoWorks signals unit. (I stumbled across your post looking to see what other options there are out there because my experience has been beyond frustrating and disappointing.) If you go to their site and look at the reviews for the signals unit you will see my problem is an extremely common one...tons of reviews saying the same thing. The signals unit supposedly can use WiFi (2.5 GHz only) 🙄...and Bluetooth. Sometimes it works but most of the time it won’t connect to either...meaning...running back and forth to the Komodo throughout the cook to see what the temp is....this clearly completely defeats the purpose of this having this unit. It is supposed to alert you to high and low temps that you can set, allow you to able to reset temp settings remotely, check in and see your current temp wherever you are. Mine didn’t work sometimes standing right next to it. IT at ThermoWorks has multiple troubleshooting ideas... turn off your router and turn it back on, shut down your unit (mid cook) and restart, etc to attempt to rectify the situation but even if it works momentarily...it will go back to not transmitting the info again within a few minutes. They are copying and pasting a notification on their web page in response to the negative reviews that they have a new app that’s supposed to have helped with this but I’m very skeptical that an app would fix this. Thus, I was here looking to see if anyone here has experience with the signals unit and new app...before I buy it again and become super frustrated with it. All that said...their pens are fantastic. 😁. Just be forewarned! Good luck!

I love that setup! Such a great idea and the ham looks like it came out perfectly!

Nice shed. Good job on the ham!

That looks like a home run! Well done! Sent from my iPhone using Tapatalk

For sure! I use this as a guide: https://sugarspunrun.com/the-best-pizza-dough-recipe/ Just let the kk / egg heat up for a good hr before you put the pie on. Oil the outside for colour Sent from my iPhone using Tapatalk

Buz, you have become the pizza king as of late. Will you pm me your dough recipe? Sent from my iPhone using Tapatalk

Beautiful.

Thanks, I printed it out and I will remember about the garlic (garlic is your friend.)

Without an adapter, the Smartfire fits into the port. Truthfully, it’s a little loose and I use a singly wrap of foil to keep it a firm fit. Sent from my iPhone using Tapatalk

@alimac23 great cook and excellent carving skills!

Beautiful dinner, Tony. Glad it was you who stole my sunshine and replaced it with snow.

Amazing cook troble! The brisket and lamb shoulder I started last night, both finished off superbly today. Sent from my iPhone using Tapatalk

That's actually some black cod that cost more than my first car, with green charmoula. Ointment of the Gods, except the olive oil causes flareups. I'm tempted to leave olive oil out of the marinade stage. The fire pit is a Solo Stove Ranger, Frankenstein-paired with a Breeo Outpost 19 adjustable grate, all riding on a Harbor Freight Utility Cart. My neighbor has half a dozen alternatives for BBQ equipment. I could get by for life with just a KK ceramic cooker and a Solo Stove grill. I can set up and light wood chunks and charcoal with iso alcohol in 90 seconds, be back in the house cooking sides till it's time to grill. I love the Solo Stove. When I want the deep flavor of slow-cooked barbecue, or a pizza night, I use the KK. (The Sonos bass response really was outstanding inside the KK. This wasn't disrespect. When Yanni played inside the Pyramids, was that disrespect?) Solo Stove (KK thread)

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.

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