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Road kill yum Sent from my SM-T835 using Tapatalk

OG Pebbles are empirically the best. Also the pebbles increase moisture retention in meat by 25% Sent from my iPhone using Tapatalk

Simple Sunday night dinner: Italian sausage and pesto fettuccini.

Through hero like action me and a buddy literally split hairs getting Diane through my back patio sliding glass door. She is in her final resting place. Now to open up the other 17 boxes... Sent from my iPhone using Tapatalk

you can say that again! Congratulations. Beautiful looking KK, even though you did go for pebbles. You will come around.

Coming soon, the 62" 'Big Bad Sarcophagus' ......

And a shot of the Brown Tweed cover which saw its first rainstorm today. Sent from my iPhone using Tapatalk

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.

I feel I need to make half the members of this forum signatories on my bank account. 😄

It is smoked pork, wrapped in Banana Leaves and seasoned with a special Hawaiian salt. The KK kind of mimics it being buried in the ground. Sent from my iPhone using Tapatalk

Got my accessories in order. Plus a little side comparison with the Medium Big Green Egg. The 21 Supreme is no slouch Sent from my iPhone using Tapatalk

What Tony said!! The techniques are similar across cookers so if it takes two years, you have two years of cooking knowledge to drop on the KK. While I'm just a commoner in Ontario with no affiliation to Alberta or the beef industry, we can still kick it [emoji6] Here's a few of tonight's 80 day dry aged Kansas strips cut at 2". I like to think I'm slightly better informed than average lol Sent from my SM-G973W using Tapatalk

M13. The Hercules Globular Cluster. Hundreds of thousands of stars gravitationally bound and densely packed. The golden stars are nearly the age of the universe. The blue ones are newer and the result of collisions and interactions between the ancient ones. I’ve also started a fancy new website to show my pics in higher resolution, as well as some science talk for newbies. Deep Space Crozet

Open faced breakfast sandwhich on sourdough (for the wife) and white bread for me. Over easy egg with truffle salt, black pepper and fresh thyme. Melted cheddar cheese, applewood smoked bacon, arugula, avocado with suracha sauce

You'd better. ROFL

@Brunie - I always use this recipe for the sauce, nothing could be easier- https://www.allrecipes.com/recipe/233517/maritime-donair-sauce/ For the donair meat(only) I used this recipe but next time I'd give it a little more zap. https://www.allrecipes.com/recipe/71963/dashs-donair/ For the pita I used this recipe. I found it many years ago but I am unable to give anyone the credit for it. Pita Bread 410g AP unbleached flour (3C) 8.7g salt (1.5t) 12.75g sugar (1T) 8g yeast (1packet) 280g water (10-12 ozs.) 25g light olive oil (2T) Mix all ingredients together in mixer. Mix for 5 mins. let rest 10 mins. Knead until the dough passes the window pane test for gluten development, about 8 mins. with my mixer. Place dough in lightly oiled container and roll it around until it is coated with the oil. Cover and let rise until doubled. Depending on room temp it may take 1 – 1.5 hours. Punch dough down and divide into 8 equal pieces, weighing around 90 g each. Let rest for 20 mins. so that the dough will relax and you can do the sameJ Heat a pizza stone in the oven, 435 F. Allow to stabilize for 30 mins. I use the convection setting. Using a wooden cylindrical rolling pin with gaskets on either end roll out the dough to 3/16 in. thick keeping the circular shape. It is important to maintain an even thickness for the pockets to form. You may need to flour the rolling pin and counter top. I put my pitas on parchment paper, cover them and let rest for about 10 mins. before putting them into the oven. Use a pizza peel to transfer into and out of the oven. Bake for 4 mins. but if you want a more crispy pita leave in for a few more minutes. Note: 1.You may have to let the dough relax for a few mins. when rolling the pitas out. 2. If you roll out to ¼ inch thick you will get a pita pocket with thicker walls and the pita will hold together better when stuffed. 3. For donairs I like to use no more than the 3/16 thickness.

Keeping it simple. French bread bruschetta on the pizza steel and classic kabobs. A little corn on the cob on the side. 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.

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.

My wife informed me that I will be buried in my KK, so I'm adding the cost of a coffin as part of the ROI, based on that, I'm now ahead of the curve!

Pizza last night Sent from my iPhone using Tapatalk

A previous macho boss used to ask - who is more committed to your breakfast, the chicken who lays an egg or the pig who died to give you bacon? All I can say to you @Troble is: you are now committed! Looking forward to your cook. Might even listen along to your playlist on the day if you were to share it.

I can vouch for that, Forrest.

We taught him well. You've advanced to level 2!

Just secure it in the crate properly and you'll be fine. It makes it from Indonesia on a boat so I don't see any issues on a semi. Good luck with the move and consult with Dennis on specifics on how to load it in the crate. J. Sent from my SM-G973W using Tapatalk

Mrs skreef thought the girls singing must have been naked because I never listen to country music - LOL

Congrats- looks awesome. Your photos are building my excitement for my delivery in the next 1-2 weeks!

Looking good, Congrats also. If that's a tile sitting low on the leg just use some gorilla glue to stick it on and some grout to seal around it after it sets. See if you can use a clamp to hold it on. I think that glue will do, no heat to worry about, just a dab spread thin, that stuff expands.

No plans as of yet, probably going to do some low cooks first. I did buy a sourdough starter, going to make pizza eventually. I’m crazy busy between work and caring for my newborn, so who knows when I will have time for the burn-in. Sent from my iPhone using Tapatalk

When are you going to do your burn in? Going to wait for a while or just get it done ASAP?

First thing I’m going to cook will most likely be Kalua Pig, I have friends coming over Wednesday. Going to use Hawaiian clay salt and wrap the pork in banana leaves like the real deal. Kamado Joe is up for sale, no buyers yet. I moved it into my garage, and that was a PITA, lol. I have a Medium Big Green Egg on the porch that will be my KK’s partner. Sent from my iPhone using Tapatalk

Looks great, but then I’m biased toward olive and gold. Congrats!

Perfect setting for you new KK. Looks spectacular.

Have it shipped to the new house and order as much of Dennis’ fuel as you can get, because it is far superior to anything else you can buy locally.

Congratulations @Forrest what’s gonna be the first thing you grill? Did you get rid of your Kamdoe Joe or are you keeping it?

Yesterday I made up some BBQ sauce with another chunk of that Annatto paste- usual additions vinegar, raw cane sugar, dried chipotle, and other spices. Simmered it for a couple of hours then strained it to come up with this. Left tomato’s out. The paste left over after straining I used as a marinade for another rack of lamb. It’s cooking now. Planning to slowly render the fat direct at around 140c- that’s 280f Sent from my iPhone using Tapatalk

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...)

jonj, just so you know ketchup goes on burgers and mustard goes on hot dogs.

I'd eat that! It was 83F here yesterday, so I got to eat dinner outside on the deck for the 1st time this year!! Since I had been hanging out at a buddy's brewery in the afternoon with friends, dinner had to be a short prep one. First a shot of my buddy's beer - a very nice watermelon sour (Berliner Weiss). I also brought home some of his excellent blonde ale to go with dinner. A couple of snags (cheddar brat and apple & maple brat - the split one). Direct, main grate 325F, with apple wood chunks. Plated with homemade potato salad, spicy German mustard and that very nice blonde ale.

Better go with the 42” then [emoji23] Sent from my iPhone using Tapatalk

Nice skewers and meal @tony b @jeffshoaf good looking butt! I made tri tip tonight, really been leaning on that cut as it allows my wife to have the more well done end pieces and I can have the medium pieces in the middle marinated the tri tip in soy sauce, garlic powder and Montreal steak seasoning for 2 days. Cooked it indirect with mesquite wood then finished on lower grate. Turned out perfect for both of us slow baked sweet potato served with Greek yogurt grilled asparagus with olive oil, salt, black pepper & garlic powder I had some leftover beef broth and a small package of leftover mushrooms that I’d be throwing out in a day or two and since I’ve been on a sauce kick I decided to wing it and make a sauce and see what happened. Let’s call it a Au ju. Beef broth, red onion, mushrooms, garlic, Dijon mustard, soy sauce, brown sugar and black pepper, finished with a bit of meat juice after slicing. Turned out good!

Overnight Boston butt with smoke from hickory chunks in the big msr pot. My inventory of lump was pretty bad - ended up using the bigger pieces of jealous devil and royal oak with one piece of coco char. Now i have a few pounds of jealous devil and royal oak smalls and 2 or 3 pieces of coco char left. Regardless, the butt was tasty! So tender it feel apart when i picked it up.

Cheated and used Trader Joe's pre-marinated Carne Asada for last night's tacos. Skewered, on the main grate, post oak & mesquite chunks, 350F. Plated, with tortillas, green crack sauce/guacamole mash-up, salsa and cheese. (Ended up not using the sour cream.) Cuban black beans and rice on the side.

The beauty of this Forum is how readily folks share their experiences and recipes and willingness to help others. I'm constantly learning new things about cooking from these amazing folks!! You will, too! Save up those nickels and dimes, you'll have that KK before you know it!

Haaa - looking forward to you coming over ! Do get some stout-drinking practice in !!

Great minds think alike, Tony. I had wings and air fries last evening also. Used Frank's Hot Sauce. Wings are nicely smoked, using the EMC smoke pot and some cherry and apple pellets. Plated.

@Troble - killin' me with that "Iowa" corn! I won't see the "real thing" until late July. Great cooks, everyone! Ya'll been busy! Can't compete with last night's cook - wings & fries. Half the wings were done Jerk, other half were Buffalo. Both marinated with Shio Koji mixed with the seasonings. Made a foil pouch for the pimento wood chips, leaves and seeds (aka allspice). Main grate, 325F. Air fryer fries, sprayed with duck fat and dusted with Chippie salt. Green crack sauce on the side. Carrots, celery stix and blue cheese dressing to round it out. Served with my hoppy red ale.

Pizza night. Two large pizzas with pepperoni, canadian bacon, mushrooms and black olives, please. I make 14" x 16" pizzas because it is the maximum size my baking steel will take. KK at 500°F, steel at 480°F, 6.5 minutes per pizza.

When I tried the white corn masa harina from Masienda I thought it was OK. Today I tried their blue corn masa harina and I am super pleased with it. The tortilla came out strong and supple and tasty. I was extra happy because tonight’s dinner turned into a Nigerian-Mexican mash up. We have been ordering online from restaurants who are now shipping meals nationwide for you to experience their food and help them keep going through lockdown. A friend of mine had raved about this Nigerian place in North London, Chuku’s, and so I ordered some of their Nigerian “tapas”. I didn’t realise I had to order wraps to go with a couple of dishes on the menu and so held them over until tonight when I had time to make some tortilla. Wow. So Mexican’s weep when they taste a great corn tortilla? That’s nothing on this Nigerian weeping at tasting authentic Yoruba flavours in a Mexican blue corn tortilla with home made pickled onions. #Mash UP!

Speaking of Jelly...a less green revision.