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Portuguese chicken. There was also spare wings and legs, but were ready first and quickly eaten. Not bad for a week diner. Envoyé de mon iPad en utilisant Tapatalk

Cheese pizza & 2 sausage, mushroom and pepperoni I picked up a couple medium spicy Italian sausages and cooked them in the KK while it was pulling up to temp. They got a little crispy on the outside but tasted just fine on the pizza. I also diced your some baby Bella mushrooms and cooked them with olive oil, truffle salt and thyme I brushed olive oil on the outside dough on the cheese pizza forgot on my 2nd pizza then did olive oil and sea salt on the crust of the 3rd. All tasted great

New video up, tour of the 32” Big Bad. Next video is the burn in. Some content for those of you with grills on a boat! Yes, I do see the Title Text Here, I was too lazy to fix it once the video rendered.

Friday afternoon here, lit the fire, called into town for a beer with mates, came home to 180c ( 360f), salted lamb shanks and placed them over low grill while I chopped veges and Ground herbs- cumin, garlic, coriander seeds, purple crack, peppercorns, pepper, bay leaves, I let the veges take on some smoke and direct fire then threw it all into the camp oven. Tossed in some canned tomatoes, and later beans Tekobo I will be trying most cooks now with the half basket- thank for the tip and reminding me. This lamb stew was very tasty. Tasty enough where my vegetarian mates were eating this by trying to pick around the lamb. [emoji23] Sent from my iPhone using Tapatalk

Here is today’s update. Happy with progress, just not happening quickly enough. Sent from my iPhone using Tapatalk

Good luck @Forrest how big is it? I never knew chad white had a rub I believe that’s the chef from San Diego who moved to Spokane. Have you used it before?

It’s about to go down.

Good choice with the 5 spokes! 😛

@Troble, those are mouthwatering pizzas, all three. @ Bruine, gorgeous chicken.

Really great video!!! Very instructional for those shopping the brand. Also for the new owners

BigO, the color change is a gradual so as not to shock you. The BBq world is now your Oyster, so many ways to go, it will keep you busy and you will become a magnet for delicious cooks for your friends and family. Best wishes to you as you explore

I like the show Top Chef and it’s really the thing that pushed me to start trying to elevate my cooking. I binged watched the first 2 seasons over a couple days while staying with my then girlfriends family in South Africa back in 2008 and from that long on I’ve watched every season and it’s always inspired me to try new recipes or learn mew techniques at home one of my favorite chefs all time from that show was Gregory who does a lot of southeast Asian style healthy cooking. He just released his first cookbook and i received my copy the other day abs holy smokes am I excited. It could be because it’s very timely and that I happen to be in a period where I’m actively looking to Jeff up (no pun intended) my vegetable, sides & salad game or the fact that I’m increasingly finding a need to serve vegan dishes for at least one guest, but I found at least 20 recipes plus in his book that I am genuinely excited to try. There also some great poultry and meat dishes and the photography is visually stunning. I’m extremely excited to add this to my collection and try out a lot of these. I love southeastern Asian cooking and have been Thinking about how I haven’t made my red & green Thai curry pastes in 4-5 years, was planning on doing that sometime soon anyways. I make red & green pastes and store them in containers, vacuum seal it and they are amazing for a quick meal full of flavor anyways check out his book if you’re into that type of thing Everyone's Table: Global Recipes... https://www.amazon.com/dp/0062984519?ref=ppx_pop_mob_ap_share

Season 1 - one of the all time classics - Dave snapping at Tiffani, "I'm not your bitch, Bitch!" I actually bought the t-shirt!!

9000 miles down, 2500 to go!

Wow, both authors wear their glasses better than I'd be able to pull off. 😎 I'm normally profoundly suspicious of the current trend that one needs a successful blog or other social media presence to get a cookbook published. These are generally not the people I want to learn from. However, Gourdet got his start working with Jean-Georges Vongerichten, whose NYC Asian fusion restaurants are spectacular. The Joule sous vide website features some recipes of Gourdet's, for those who like to get a read on an author before buying a book: Three Asian Grilling Classics Reimagined, With Gregory Gourdet The Char Siu pork tenderloin, sous vide, looks like he's ahead of me on something I've been trying to figure out. I'll try it. I'll probably finish over the Solo Stove.

Mac I’m liking your Chook thighs- undoubtably the best part of a bird. I don’t often roast beef. Here it’s plated with kk roasted spuds, Brussel sprouts, and par boiled/ roasted broccoli. The gravy was superb. Flambé cognac with green peppercorn, bacon, with beef gelatin. Sent from my iPhone using Tapatalk

New to the forum and first post for me. I have a Terra Blue 23 on that boat. Loading up with some accessories and charcoal. Kamado cooking is new to me, I've been 2 zone charcoal grilling my whole life. I did not have the space for the 32, but the 23 is larger than what I'm used to cooking on...anyone use a Portable Kitchen cast aluminum grill before (nice rectangular shape for indirect heat)? Now I need to learn a whole new world of cooking!

Chicken thigh dinner-

Still had leftover tortillas from Cinco de Mayo so I made Brisket tacos for dinner with cotija cheese & homemade BBQ sauce

Just a steak 2’’ AAA NY strip seared on the low grate then finished on the half main grate. With homemade chimichurri and grilled roots veggies (carrots, potatoes and eddoe). Some champs also on the grill and a nice toscan wine. It doesn’t need to be complicated. Envoyé de mon iPad en utilisant Tapatalk

21 hour smoked brisket with mesquite wood. Sweet corn on the cob and fingerling potatoes with truffle salt, olive oil, rosemary, thyme and black pepper no plated pics but here’s the rest also made some bbq sauce using @Syzygiesbourbon recipe. I don’t normally do BBQ sauce on my brisket but I wanted to try a run before my whole pig cook in a few weeks. Sauce was tasty, could’ve been a bit thicker but I probably should’ve started it an hour earlier. Curious to try it again after it’s been in the fridge a few hours, I really want to develop my own signature BBQ sauce for pulled pork and ribs

Cochinita Pibil Tacos, one of the best things I’ve ever cooked. Sent from my iPhone using Tapatalk

Nice job @tony b glad you got to have company over. Rolling out the red carpet by the looks of it Happy Cinco de Mayo all. Tonight we did the staple carne asada tacos with guacamole and a margarita. One thing to note for those keeping score at home is if you want to do truly world class carne asada one must use arrachera cut of meat which is skirt steak. They sell this at the Mexican market by my house for $11.99/lb vs the “other” marinated carne asada which I think is a rump cut of some kind and it’s $4.99/lb tonight in honor of Cinco de Mayo we went with the arrachera and man you can definitely taste the difference. Picked up some freshly made flour taco sized tortillas had my daughter help me make some fresh guacamole (she’s 3 and making guacamole is her biggest joy in life). Lightly toasted the tortilla, sprinkle some Mexican shredded cheese on it to lightly melt and toast. Serve carne asada with guacamole and top with Cotija cheese and siracha sauce. I will go to the grave telling you I can make world class tacos and tonight they were magnificent. Meat cooked indirect to start finished over coffee charcoal with post oak wood. Tastes just like Mexico. correlejo margarita with fresh lime and fresh orange juice...

I had a house guest for the past week, so while I've been cooking, I didn't have a lot of time for posting. So today is catch-up day (not to be confused with that sickly sweet condiment!) First dinner was Korean Pork Bulgogi lettuce wraps with pickled apples and sushi rice. Loins were direct, with apple wood chunks. Grill fresh ramps, too. Drinking my Pilsner with it. Next up - Baby Back Ribs. Main grate @ 250F. Indirect with apple wood chunks. Rub was a mix of Dizzy Pigs Crossroads & IPA. Celebrating getting the new gazebo put up. So dinner was on the deck. Ribs and homemade potato salad. Tapped a new batch of Double Dry-hopped IPA. A shot with the gazebo. Surf & Turf night. Prime NY Strips marinated in shio kogi, garlic & black pepper. Cooked sous vide and finished on the lower grate, direct with mesquite chunks. Nice piece of grilling cheese to go with it all. Plated with the tempura shrimp (air fryer), 2x baked potato, mushrooms and sautéed green beans. Last night was Greek pork Souvlaki with saffron rice. Main grate, direct, 350F. It rained much of the afternoon, so we had to eat inside! 😢

Road kill yum Sent from my SM-T835 using Tapatalk

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

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