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Nicely done! I'm on the other end of the scale. No grill pics, just one plated one. Grilled chicken breasts for tostada's. Grilled the poblano for the salsa. The corn that I got at the market the other day was Meh, so tonight I grilled an ear for Elotes. Nailed it! A couple of margaritas to go with it sealed the deal! Gorgeous evening to eat outside, too!

After a nice long walk this morning we decided it would be a nice day to spin a chicken in the KK. I took some small potatoes and fresh zucchini from the garden and put them in foil with chicken broth and placed that in the drip pan. We put the veggies in while getting a good heat soak going as I wanted to cook the chicken for the last 30 minutes with no pan under it to try and crisp the skin. After doing it that way I don’t see any reason why I couldn’t cook the chicken for the last 30 or even 40 minutes without a drip pan or foil at all under it. the entire cook was done at 400 F. We were really happy with the results, unfortunately I forgot to take plated pics but here is the chicken 😁

When I first saw my 32, I thought it was huge and I probably made a mistake by not going with a 21 or 23 like I had originally planned. I knew it would handle the larger cooks like a champ, but most of my cooks are for 2 or 3 people. I spun one chicken on Friday using the basket splitter for the first time, and couldn't believe how simple it was. I had 1/4 of the basket filled with charcoal and put the chicken on the rotisserie right above it, and it turned out great. What surprised me was how little charcoal it did use, less than what I would have used had I spun the chicken on my Kamado Joe. Yesterday I did a low and slow smoke on a tri-tip, followed by a reverse sear and didn't have to change the setup at all (replaced spit with racks), as the lit charcoal was on the far right of the basket and the meat was on the rack on the left. Then I seared it on the lower grate and it turned out perfect. To me, the bottom line is that the grill is huge, but it can be adjusted to fit whatever you are cooking, so I don't think there is such a thing as "too big" with a KK.

My first pizza cook on my KK turned out great, not perfect but very good. Some observations: -Getting a KK to 500-600 degrees is way easy compared to a ceramic Kamado and quick. Lots of charcoal, lots of lighting and voila! -This was my first cook above 400 and I’ve never done the so called burn-in. I was cooking between 500-600 degrees and didn’t really smell anything venting off. I will have to check the grill for venting. I don’t think I’m ever going to do a formal burn-in just little by little over hotter cooks. -I used a forum members sourdough crust recipe (happy to share). I think the pizza toppings cooked before the crust, so I think the stone needed to be hotter, I did preheat the stone in the oven while the KK was coming to temp. My OO Caputo flour was the flour designed for cooking at 500 degrees, I think for home ovens, this may be the culprit over the stone. Any thoughts? -I used the Ooni sauce recipe, very good, happy to share. - I want to try another crust recipe, what had been your favorite recipe for those of you who do pizza regularly? -Overall the pizza was awesome and I got many compliments. Sent from my iPhone using Tapatalk

A simple cook, chicken drumsticks. They were so moist.

@Seasport my mother in law bought two of those for Christmas last year. She said she got them from Costco but that she’s also seen them at Cost Plus World Market made pizza again tonight. My gurus are now officially off cheese pizza and on to pepperoni which is good. So I made two pepperoni for us and one pepperoni & black olive for my wife and mother in law.

When we started looking at the KK back in March, I was thinking a 23” but my wife convinced me to go up to the 32”. By chance, while texting Dennis with some questions he let me know that he had a 32 available (a cancelled order) on the ship so I pulled the trigger. The alternative would have meant waiting until the fall. Others have commented about this - IT IS HUGE (and ABSOLUTELY GORGEOUS). I cannot imagine needing more cooking space; even the 32 is overwhelming, but we do not do much large-scale entertaining. Good luck with this decision!

Thanks @tony b. We were so busy yesterday (planning a trip mostly), I didn’t see this until well after the cooking started. I wound up doing low and slow. Here’s a shot of the flanken - delicious. I was distracted when I took the chicken off and didn’t get a pic, my bad.

I’m blushing. Thank you. Here’s a slightly different angle.

@braindoc your new 32 is beautiful and so is your back yard. What an awesome scene.

GrillGuns: Designed to Sear Meat and light your Charcoal Grill Fun video, though that cheap cooker isn't doing their product any favors!

That is a great looking dinner Tony !!!!!!

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I have a 23" so I can't help with the setup question, but as far as cooking goes - chicken indirect heat on the main grate level at 350F to roast, when almost done, ramp up the KK to 400F to help crisp up the skin. Then, grill the flanken ribs direct on a lower grate about 90 secs on each side should do it. You just want to get a nice char on the outside, as they will cook very quickly and get tough. Good Luck!

Fantastic dinner.

Tonight- Bistecca Fiorentina. My first attempt at a slow cooked reverse sear steak. Around 1.1kg. Simple salt and pepper seasoning. 225F for 1hr 40min until internal temp was just about 50C; cranked up the heat while the steak rested for 20min. 5min sear on each side (2min 30sec x4 with 90 degree rotations), 54C when I pulled it off. Few foil baked potatoes (in the KK for the whole cooking time), simple salad and chimichurri. Best steak I've ever made at home bar none- no contest. Flavour, crust, and even a smoke ring despite no wood chunks/ chips etc. I am amazed- four very different meals/ meats/ cooking styles thus far, and all of them ridiculously good....

23” colbalt blue. (Bliss)

This happened just after my Saturday Rotisserie chicken, Alabama white sauce and risotto cook. Love summers. Sent from my iPhone using Tapatalk

Great work on the pizzas troble, they look amazing! Sent from my iPhone using Tapatalk

I waited until fresh peas were in season and then...cooked them. They were nothing like frozen peas. More like a robust bean. Ironic because the notes in the recipe for Braised lamb, peas, creme fraîche and mint in The Book of St John refer to Fergus Henderson being told, by a wise old chef, to wait until fresh peas are in season and then use frozen. That dish and many others from all of Fergus' books are well worth making. I love the freedom he gives you by being imprecise by referring to glugs of oil, enough stock, medium oven and, best and most mysterious of all, disciplining your mint. This is a photo of that dish on the KK when I made it in March this year. It was delicious. We made the pilgrimage to St Johns Bar and Restaurant last month and I decided to tag this on to @Syzygies' post here because I know how much he loves that place. We got there early, before anyone else, and left after most. The sign of a good lunch. Don't be put off by Fergus' nose to tail reputation. This is a place to take a chance, it all tastes great. Faced with the menu below, I imagine some of you would find it challenging. St.JOHN Smithfield LUNCH 10.07.21.pdf I was not so sure about the more out there stuff and so my choice was the first of each list below. Everyone enjoyed what they had chosen and I might even be tempted to try to make tandoori cubed ox heart one day soon, the papaya marinade would tenderise it nicely. There is something to be said for using, and enjoying, every part of the animal that died to give us that premium steak. Starters that we chose Deep fried lemon sole and tartare sauce Rabbit offal and radishes Rolled mutton and celeriac Smoked eel, potato and dill Main courses to follow Roast veal rump, carrots and trotter Grilled ox heart, jerusalem artichoke and aioli Grilled mackerel, peas and horseradish Pigs tongues, butter beans and green sauce I am not a dessert person but we thoroughly enjoyed sharing a plate of 12 warm madeleines, dipping them into the lovely sweet wine that our waiter recommended. Heaven. Ly.

Some may have a fist full of dollars but I have something even better and it's right out of my garden. Swiss chard and so tender. I think I've hit all the big food groups with this dinner.

It came in this week and I got it up on my deck and the wings on. Next thing is burn in. 32BB matte black. I built the deck and I’m highly confidence it can support the weight (I overbuilt it to start with). For the deck topping it’s 5/4 IPE with 16” OC and 2x10 joists. One of the guys that helped me move it is a forensics structural engineer and he commented that the deck didn’t even creek when we moved it up there on the pallet.