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Nice to see you back @tony b good looking meal I cooked the “other” pork tenderloin tonight, marinated in balsamic, paprika, salt, pepper, garlic sweet corn and yesterday’s potatoes

While I've been cooking off/on lately, I haven't bothered to post them. Last night was grilled corn (not the best - from the grocery store, as the roadside stand isn't open on Sundays) and smashed burgers with pimento cheese (or as we say back home - minner cheese!) Plated with a homegrown tomato - very tasty, but seriously messy!

Back in the saddle again! Grilled chicken picata with better corn and roasted parmesan potatoes.

There has been some discussion on the merits of fire brick vs grated floors with the main advantage of a grated floor being better air flow for a better burn. I grilled a big batch of burgers and hot dogs Saturday on my brick lined grill; as you can see in the attached pics, i had no issues with getting a good burn! One i put the food on, i was very busy and forgot to take pics but the results were very popular, especially the burgers. It was most attendees first ever wood-fired burgers, tho most assumed it was the burgers instead of the cooking method. I used members mark 80/20 1/3 lb frozen burgers for Sam's Club. The hot dogs were a hit too but wienie roasts over wood fires are well within most folks' experience around here.

That’s a huge fire Jeff. Tekobo I would think your wood is either green or it’s absorbed some english moisture out of the air. I use hardwood- stacked no more than 3 inches high. If I need more heat mid cook( only happened once when we were grazing through a deer over a few hours), then I add an extruded coconut charcoal. Why? The charcoal doesn’t flame like wood. It as it ignites it becomes instant embers. I do love the flexibility of winding the food closer or further from the heat and watching/ hearing the cooking happen. Sent from my iPhone using Tapatalk

Whuuut? TWO 42's! That's just insane! You must have a restaurant or do seriously catering to need that much grill space? OR, you've hit the lottery and don't know what to do with all that extra cash! LOL!

Great job Kemi, thank you VERY BIG... you are my hero! And the best line... "and Bob's your Uncle"

I have a 42 and I just ordered another 42. Sent from my iPhone using Tapatalk

There was quite a lot of smoke initially but it went blue pretty quickly. The wood was kiln dried so very dry; I had newspaper tucked into the log cabins and I think a good percentage of the white smoke came from that paper. I waited for it to burn down to mostly embers before starting to cook; maybe 20 to 30 minutes. I'm still learning this grill and cooking with wood and this was really too much wood and too much heat; I can manage the cooking temp by raising the gates but burned my arm from the radiant heat while flipping the burgers. I had on heat gloves but they only reach about halfway between my wrist and elbow and the burn was in the exposed area below my elbow. I guess I need to get some welding gloves with gauntlets that reach my elbow.

Thanks for posting Johnny. I would be interested in photos. I have never had the chance to use Dennis' coco char but I do use coconut briquettes here in the UK and they work well for me. Curious to see if the Blazing Coco stuff is different. I would also be interested in seeing the link you found to videos of Dennis' cocochar. We are unlikely to get it in the UK anytime soon but we can dream.

Glad to have you back @tony b I’m also a fan of the Trefethan brand

You are making the most of this corn season, Tony.

I tried Blazing Coco. I will post pictures if anyone is interested. The reason why I'm not posting any is "it's not worth it". Price/performance of this product is not worth it. Just use a high quality regular lump. Cons: A - it's not as odorless and pure as y'all describe Dennis's CocoChar and looks very different. It doesn't have a hole in it. It has some kind of binder or filler in it. B - Previously burned pieces of the charcoal want to turn to dust. I think the ash content is probably low if you actually burn all of it, but when you're on your second cook, you find yourself with a BUNCH of unburned black powder in your grill. I hate it. (In other words, maybe this is an "OK" charcoal for your weber b/c most kettle grill users let the charcoal burn out - but - if you are a Kamado user and want to reuse charcoal, this stuff is "the pits"). I felt like it was almost like a low quality briquette with how much powdery mess was left over. C - not as great for grilling. I'm used to my kamado being able to "ramp up quickly". This blazing coco stuff takes forever to get ramped up if you give your grill more air, even after you have had it going a while at 300-400. I hated trying to grill with it - I'm sure if I wanted a really hot fire I could spend an hour or two getting this stuff going but - not worth it. Regular lump is better for grilling. This may be typical of all coconut charcoal, so I'm not as concerned about this point. Pros: - Due to the density it lasts a long time, so it's good for low and slow (as long as you don't mind crap-tons of black powder in your grill when you are getting ready for your next cook). I Successfully cooked a really nice pork shoulder on my BGE with this charcoal. - It does have less flavor than most lump, so you still can get a more pure flavor profile. I used some premium pecan wood chunks from Cutting Edge Firewood. The Pecan came through. It had almost no other smoke flavor. Conclusion: "As a Kamado user" -- I just don't think this charcoal is worth the money and the hassle of all that black dust. You can reuse pieces that don't turn to dust, but that's only about 50% of it. Wait for Dennis's CoCo Char. I've seen live videos of that on youtube. It's a far superior product to this junk. Do not buy (unless you just want to experiment and see if my review is any good).

We had our August banquet yesterday. It was a Turkish theme and we started with veal shish kebabs, followed by slow cooked lamb shoulder and spiced rice and we finished with grilled pears and pistachio ice cream topped with roasted pistachio pieces. It was a great afternoon/evening and I clean forgot to take pictures of the meat on the KK. Here are some random photos, taken when I did remember. This was early in the day when I was grilling onions for an onion salad to go with the veal shish kebabs. My OCD friend threaded the onion layers on in opposite directions to maximise surface area exposed to the fire. Messy shot of the onion salad, roasted hot green pepper relish and yogurt, after all the meat had been eaten. The shredded shoulder of lamb was accompanied by this rice dish, a parsley salad and garlicky yogurt this time. This picture of the roasted pears and the pistachios being toasted illustrates perfectly why I need a 42. The fact that my 23 was warm and could easily have done the toasting job is beside the point... And a gratuitous second photo of the roasted pears. They were that good. A meatless Turkish banquet? No, but lack of photos of the meat attests to the fact that we were just too busy getting into it. The recipes came from Oklava other than the perfumed spiced lamb which came from Persiana and the rice which came from Moro.

It's a deal.

The more you use the MSR Stowaway smoke pots the better they seal. The bottom picture represents just a couple cooks. After many cooks the lid is tight, and very black with wood residue. The closing mechanism can be bent to add more downward pressure on the lid. I have also started wrapping my smoke pot with foil before every use to ensure the smoke goes all down into the fire. Much quicker, easier, and cleaner then flour paste. On a side note I find the smoke profile very pleasant even when cooking at 300-325 degrees. Sent from my iPhone using Tapatalk

Pork tenderloin marinated with olive oil, rosemary, sea salt, black pepper, paprika and brown sugar. Reverse seared and finished in the cast iron pan over the coals. smoked with apple wood. Served with a port red wine & mushroom reduction sauce grilled carrots smoked with apple wood roasted potatoes with olive oil, truffle salt, black pepper, rosemary & thyme my girls loved the pork and the sauce and crushed their meal. They are 4 & 6. Made me happy

Just some ribs..first cook with the new gasket! Sent from my iPhone using Tapatalk