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With apologies to @Troble, but I saw what he had for dinner the other night and thought it looked really good, so I decided on a similar combination last night. Pretty much straightforward tri tip with santa maria seasoning, roasted sweet potatoes and grilled asparagus. It was a very tasty combination, so thanks TR for the idea.

Beautiful day at the lake. Great view to my front. Great view to my right. The company is pretty good too [emoji6] Anyone else enjoying a great spring view? Sent from my iPhone using Tapatalk

The discussion about Kansas City BBQ made me hungry for hot links. Hickory smoked hot links and corn, potato salad, olives. And, no, it isn't catsup on the hot links, it is Gate's Extra Hot BBQ sauce. Cooled by a 2008 Schramsberg Reserve sparkling wine on the side.

I have been wanting a donair for some time now and today was the day. Did the donair meat 2 days ago, the pita bread yesterday and the sauce today. The build- One last thing, some Silk Chili.

Keep them whole.. Sent from my iPad using Tapatalk

@Troble, yes the sweet potatoes were roasted in cast iron for about an hour at 400 F with evo, salt and pepper and a dab of butter to finish.

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!

Well, had been to Costco awhile back, and had a 6lb boneless lamb leg, decided it needed to succumb to the smoke! I rubbed it with a mixture I make out of Tony Chachere's Original Creole Seasoning, and Walker & Sons "Slep Ya Mama" hot stye seasoning.. I like to take a 17oz can of Tony's and mix it with an 8oz can of Slap Ya Mama. To me a great mixture as the Tony's isn't quite hot enough, and I dont want to mix two things with salt, so it comes out perfect for me.. I named it "Slap Tony" LOL At any rate, I coated the leg with mustard, then very generous amounts of Slap Tony, and Lawry's Garlic Salt. Then sprayed it down with avocado oil. Fired up the smoker with Royal Oak lump and some hickory chunks, put the lamb on straight away, indirect @ 240. I know some folks like to get it up to temp first, but to me it soaks up more smoke & flavor, and one less time I have to open the lid ;)] Smoked for 2 hours, then boosted the temp to around 300 and it took just about another 2 hours to get to my target Internal temp of 135. Pulled it, double wrapped in foil, and let it set for 30 minutes, cut the net off and sliced it up.. OH MAN! I was good! Sorry the picture isn't better, I was tired & hungry and wanted to dive it. As you can see, when you cut off the net, is disrupts the crust quite a bit, and flings the crumblies around as you can see on the cutting board.. Next time I will discard the net and tie it myself to get rid of that issue, and can then also score it both inside and out to hold on to more seasoning It was most excellent with some mashed potatoes and green bean casserole While looking around on the net for lamb related stuff, saw a youtube video of a chef making boneless lamb leg, with a mixture of pomegranate molasses and spices.. That, is next on my lamb list OH DUH! it is here on the KK forum LOL... Nice job by the way, looks great and I am going to do one too!

Well now, @MacKenzie, I would say mustard goes on both hot dogs and burgers and catsup (ketchup) goes on neither, although I have been known to put it on french fries when I didn't have BBQ sauce available. 😉 (and there is some mustard underneath, camouflaged one might say, that Gate's Extra Hot BBQ sauce on those hot links...)

Jadeite, that is gorgeous! Sent from my iPhone using Tapatalk

Yep, I’ll fly in to meet you at the Fire Door. Let me know it’s planned. I have a few BBQ mates here who have suggested we fly in to try it out. I’ll report back if this happens. Sent from my iPhone using Tapatalk

Yes. Like @Troble said. I gave my electric guitar to a student because I couldn't reproduce the sounds in my head. I can't reproduce the BBQ sauce I can taste in my head, either. On one hand I get lost in the middle, prepared foods, aisles of the supermarket, and I don't aspire to a gift for grabbing bottles and mixing them. I've long harbored the prejudice that sauce hides inferior meat, and the most spectacular meat is best appreciated with salt, pepper, and smoke. I'm still there for ribs; for butt and brisket I stop at the local Mexican grocer to buy an assortment of dried chiles, and make up a rub. I do like Chinese and Japanese barbecue sauces, and we've been experimenting with Char Siu Bao and Ramen, where barbecue meats could find a shining role. This will be a summer exploration. Until we were canceled by the pandemic, I've cooked a barbecue lunch each summer for Laurie's Greek church. Four pork butts or so, cole slaw, several pounds of Rancho Gordo beans as a pot beans side. We serve barbecue sandwiches that need to appeal to a diverse crowd (when the Eritreans contribute to a pot luck I always finish the red sauce left on their platter with whatever injera bread is left), so a mainstream sauce is mandatory. My favorites (in this category) are from Smoke & Spice. The attached PDF is my wall sheet for big batches of their Bour-BQ-Sauce for the church lunches. It's scaled to bourbon bottle sizes. At many commercial BBQ places, including in KC, the sauce (with much more bite than the above recipe) was my favorite thing. Bour-BQ-Sauce.pdf

@jonji need to do the roasted sweet potatoes those look great. You cook those in the oven? Great job on the tri-tip cook

Congrats on the most I’ve birthday. When’s the big day? thanks for the tip about the restaurant, fortunately for me I am a crazy OCD travel planner and my specialty is booking awesome things 1 year+ out. I definitely won’t be traveling a trip to AU unless it’s a year out and I’ll 100% be going to his restaurant. Dare I say Basher that we shall likely have to meet at said event. One of my best friends (who’s from Sydney) just moved out to the country there and bought some land with his mum. I’m not even sure what town it is but his Instagram pictures say “south gundurima”. I’ve promised him and my kids I’ll take them down there at some point but not for a few years when the kids can manage the long flight

Dennis was kind enough to send me the picture of my KK today! Hasn't been shipped officially yet (super soon) but I can't wait to see it in person! I love how it looks!

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.