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Ok, that little piggy was absolutely delicious !!! Well worth the expense in my humble opinion, while it isn't something i'd do on a weekly basis it is something i will be doing a couple times a year. Anyways the only issue i had was i did not get the skin crispy. I should have cranked the heat for the last 30 minutes but was busy with a few things in the house. And the BBQ Sundae was made up of a Slice of sourdough, baked beans with bacon, then the pork and a little BBQ sauce and then topped with apple cherry coleslaw. Then serve with pickles, Fritos and some cranberry sauce on the side. And of course ice cream cake, can't have a retirement party without ice cream cake. Thank you to all who have contributed to this thread, it made it really easy to have a successful cook And thanks to Dennis, the temp control on the KK is so easy, I set that thing at 300 and walked away for 2 hours, it never flinched !!!!

Yes tony, Mac, I do have great friends. Another friend dropped in this afternoon with this 40 day dry aged T bone steak to cook. So we had a few rums and grazed on turf and surf. Still experimenting with this. Sent from my iPhone using Tapatalk

@tekobo sorry I’m late to this thread, but great job on your cook. Very impressive. Also kudos for learning from previous attempt and nailing it. We’ll done @C6Billcongrats on the retirement and we’ll done with the cook. Looks delicious

I'm a 12 year green egger. I have had my eyes on the KK for years. I finally put in my order for a BB32 yesterday. Thanks to Dennis and all you helpful forum posters for your words. I am looking forward to receiving mine in late October, early November, according to my conversation with Dennis yesterday. -John Atlanta, GA

Hmmm, takes 3 tiled KKs to replace 2 pebbled KKs, Dennis may be on to something

Got a huge list of things I want to cook on this thing @Basher. On my egg, my standbys are pork butts, brisket, and ribs. I also love doing chicken for the family just on normal nights, etc. I also love to do pheasants and turkeys. As this thing will arrive by thanksgiving a turkey sounds like it will be one of the first few cooks I do. One thing I have been wanting to try is curing some beef and smoking some homemade pastrami, or this other recipe my grandmother used to do called "hunter's round". It's basically got sugar, salt, saltpeter, nutmeg, ground cloves. (rub the meat, refrigerate, and turn it every day for 14 days), then her recipe is to use a sirloin tip or bottom round roast. boil the roast after it is done aging/curing. I was thinking take some brisket or a big hunk of chuck instead of the sirloin tip or bottom round and do the same recipe. At the end, wash off the roast and rub it again light on the salt, minus the saltpeter and smoke it on the KK instead of boiling it.

Congratulations on the retirement! I thought I was being bold cooking a brisket for one of my first cooks, but you took it to a whole different level with that pig! Great looking cook and I like the idea of the sundae. One of the BBQ food trucks near me does a BBQ sundae with pulled pork on the bottom, then slaw, baked beans and repeats so there are two layers. They top with a hush puppy and some cracklin' and it's served in a plastic mason jar. Yours looks delicious and probably a lot easier to eat in a bowl!

I highly recommend the BBQ Sundae, I think it would work well with just about anything you can cook in the KK 😁 And I think next time I will treat it like a reverse sear. I’ll take the piggy out for a quick rest and remove drip pan, bring the temp up to 500 and go back in for a few minutes skin down with direct heat. The skin that was crispy around the neck was really tasty. Then we dropped off the hams with all the fixings for a friend and my sister and her husband, they lost his mother Wednesday night (94 years young) she was a wonderful woman.

@C6Bill, great cook and welcome to retirement!

What a great invention! Sounds like you had a great time and I loved the pic of your dog, peering round your arm hopefully. I look forward to attaining that hallowed retirement status - one day. I am not totally sure what the key to crispy skin is. I cooked my at just a slightly higher temp than you (you were at 300F and I was at 180C=150F). When the piggy came out of the KK the skin was not particularly crispy but it attained a very satisfying crunch by the time we came to cut through it. I rested it for just under an hour with no cover over the top. Thanks @Troble, we keep on keeping on learning....

Everything was great, absolutely everything 😁 The cake was Strawberry cheesecake ice cream on top with death by chocolate below and the middle was crumbled Oriole cookies with whipped cream frosting. It is really good 👍

Wish that I had friends like that!

A generous friend gifted this beautiful wet aged wagyu rib fillet. I’ve spent the last week 2000kms( 1200 miles) away with 20 friends in The Barossa Valley over indulging in wine and fine food. The company was superb. After fasting all day, I whipped this Thai Beef salad up this evening. As mentioned previously, the secret is in the dressing. Garlic, ginger, chilli, fish sauce, lime, lemon, tamarind. Gin lime n soda to quench the meal. Sent from my iPhone using Tapatalk

My daughter had the same reaction when she found out I was meeting @tony b in Santa Rosa. She asked if I ever watch TV?! People wind up missing all the time after a face to face with someone they met on the internet she told me.

The rub was salt and pepper. Only. Horseradish Sauce 1 pound horseradish root - peeled, ends trimmed, cut into 1/4-inch dice - like a carrot .75 cup water, or as needed - divided A third of a cup of distilled white vinegar 1.5 teaspoons kosher salt Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container. Stay away from the fumes. It will gas you out. Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Sent from my iPhone using Tapatalk

Meant to send this back when I smoked it but since we were hosting Christmas I completely forgot until I was perusing the forum for inspiration for this weekend. It came out perfectly! Sent from my iPhone using Tapatalk