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Lots of beautiful meals being posted !!!!!!! Just a simple sausages with peppers and onions. I get the sausage from South Market BBQ in Elgin TX. This is a mix of their country sausage and the jalapeño and cheddar. Followed by watching the sun set at the lake in the 442 😁

Stayed in my North Africa groove - Moroccan chicken (Baharat) & carrots (honey, butter, scallions and Ras El Hanout). And some garlic toast to go with the salad.

Flat iron steak rubbed with Santa Maria seasoning. Served with homemade chimichuri Sweet corn on the cob sweet potato w/Greek yogurt

No picture of the cook, but here is the result (just a pork loin on the kamado anyway[emoji6]): Whole pork loin deli style, smoked on the kk for 4h with cherry and apple wood chunks. 10 day cured with some spices, than rubbed with Maille mustard and a jalapeño maple dry rub (local brand). Amazing taste. 2,6kg. Glad to have a slicer. Was doing it all with knife before. Envoyé de mon iPad en utilisant Tapatalk

I settled for a pork beef cheese burger. On the KK- Onions are ready- Time to load the buns, which I made the evening before- Let's add the pattie- and top it off. Phone shots of the buns.

Looks delicious.

Vid works! Nice looking DSP!

Great minds @Troble - chicken shawarma skewers last night paired with falafel and tzatziki sauce. Side salad with herbed vinaigrette.

Had a bit of a hunt around through some of the old posts. Will start direct then use a drip tray and foil to switch to indirect.

Not a bad idea, although mine tend to have red stripes of sauce dripping everywhere when depanning. One thing I’ve changed in my DSP is that I now use my sourdough focaccia recipe for the crust and make sure to get about 1/3 of the cubed cheese pushed into the dough during final assembly. Makes for little cheese bombs in the crust.

What Robert said! I usually do chuck roasts instead of briskets, as they are too much meat for me usually. But, I cook the chuck exactly how I cook a brisket.

Did my second pork butt on the KK today, excellent results. Super moist without any need for water bin or spritzing (spritzed once after 5 hours). Was a big boy - 10 lbs easily post trimming, put it on at 6am, mostly cooked around 250ish, wrapped at 2 and cranked up to 265, done at 430 just in time to rest for 30 mins before fantasy football draft/poker night. Made a simple vinegar sauce to pair and my wife made a nice coleslaw. Pics below of finished product and a peek right before wrapping. Bark ended up solidly black though a little soft with the texas crutch. Just didn’t have time to ride out stall which didn’t hit until 175ish.