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Yah, I began to make some sausage (for the first time now) with all new equipment because it entered my mind one particular day that it had to be done, you know, an itch, a desire or bucketlist, whatever. I watched a Gent on Youtube making what I thought the best recipe for me to follow, an Italian sausage with little difficulty. So it began, the blend of spices and pork butt were added to the mix, but alas some things were not in order. The pork butt was lean and one ingredient calling for Red pepper paste wasn't for miles around, although I looked desperately. I remembered there was some bacon ends hidden in the freezer and with the addition of this fat supplement everything came into balance. While at the market a bottle of Portuguese whole red peppers in a slight vinegar base substituted for the paste, once pureed, this addition required no water added to the mix. So what's this about, it was the best sausage I've had ever to be blunt,,not the best on the planet, but quite tasty. Included was a picture........well because if it ain't seen, as I'm obviously corrected...it didn't happen. Don't ya just love sausage?! Mum on the Bacon and P. Red Pepper ok

Thanks for the kind words, Tyrus. My son getting the Komodo was a deal to encourage him to get healthier. I lost my other son to enlarged heart and complications and I wanted to motivate my other son to do something to get in shape. I know a food cooker doesn't sound like a good idea, but in this case it was. So that's how I was left without one.

We had a few friends over for the weekend and I finally made @Troble Tacos de Adobada. They were terrific! Served with mango-coconut rice with Jamaican curry, Schramsberg sparkling wine, and flan for dessert. Very well received by all. Thanks again to TR for the recipe and care package! I used a 9.4 lb pork shoulder, which just barely fit on the Trompo King, but was perfect for the amount of marinade. LOTS of leftovers. I added the deflector stone under the double drip pan about 2/3 through the cook to reduce the direct heat on the bottom since on the KK23 I had to use the lower grate for the vertical stack to fit under the dome. Very, very happy with this recipe.

@jonj looks like you nailed it. Glad you enjoyed it, it’s time consuming but very fun and generally impresses your guests. Glad you all have enjoyed it

Yep!

I've made some sausage in the past, but when a buddy started a business making all kinds of sausages (The Sausage Foundary), I pretty much stopped making my own.

We certainly owe Troble a great big thanks and thanks again.

I'm also in Johns Creek!! That is a very soothing backyard. = )

Chicken breasts were on sale today so I cooked up a few to save for grilled chicken salads this week. Cooked at 400 indirect until internal temp got to 135, they carry over to 140 while resting. the were rubbed with yardbird and a little Meat Church Lemon Pepper.

That looks great @jonj. I agree, it is a very tasty recipe. Thank you to @Troble, again. 👏🏾💕

Yum, sausage...

Welcome to KK cooking @Tuck. Your wagyu steak on the other thread looks great. I too have the rolling cart for my 16 and I like it. That said, you were wise to build a platform if you don't expect to move your 19 around. I did a very foolish thing - I tried to adjust the position of the 16 with the lid up and the inevitable happened. Humpty Dumpty as Dennis called it. He had already warned me to be careful when rolling so that was all on me. Happily, just bust a few tiles which I have now repaired. So...I hope that helps you confirm that you did the right thing by building that pretty platform.