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2 lb choice ribeye roast, dry aged 33 days and roasted over oak lump charcoal and mesquite - very tasty!

Steak night - Picanha. Good news/bad news - good news was the local corn folks were out yesterday after being MIA for weeks; the bad news - yesterday was their last day of the season! 😢 Grabbed enough to get me through the weekend. Direct on the lower grate, mesquite & coffee wood chunks. Plated with shrooms and 2x baked spud.

Finally got around to cooking some chicken on the KK, pollo a la brasa! Chicken always came out nice and moist on my Primo but this was next level. Hard to believe that the extra insulation and reduced air flow can make that much of a difference but it does. Best chicken I’ve ever grilled! I love this new grill! Probably going to order the rotisserie to make it authentic.

Saw this article about it this morning on my news feed. https://qz.com/2060418/why-are-so-many-container-ships-waiting-to-dock-in-california/ hang in there Dennis!

Yes I kept them all. Hung one up for curb appeal.

I'm going to keep it all if I can @MacKenzie @tony b. I should have space somewhere to keep it so that I can rebuild it for moving. (I don't anticipate moving any time soon but I also do not ever anticipate parting with my KK). My KK is still stuck at anchor off long island. I'm looking forward to posting a deluge of pictures.

I cannot wait for my KK. Y'all are making me hungry

The actual insulation and reduced airflow will get you more retained moisture and condensation of vapor for that is the smoked/charcoal flavor. It's not extra because the glazed pot Kamados are not insulated. A dense glazed material by definition is not insulating. Touch a hot one to check. It's not the low airflow that makes the chicken amazing.. it's the large volume of hot-face that holds heat and creates convection heat to cook your birdie from all directions. Moisture moves away from the heat source and evaporates. If the heat source is uniform from all directions your food will have more retained moisture. When convection ovens came out chefs all ranted and raved about how much better the food was.. This is also why KK's bake so well. I love to do my chickens on the upper grate to best utilize this brick oven cooking environment and it's best for browning.

I do deserve a medal for that.

Yes keep those boards with the Kamado stamp on them.

Hurray for @MacKenzie for actually cook (and eating???) a piece of fish!!

Will a major pizza cook do the trick?

At least keep the pieces with the Kamado stamp on them.

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

I think I need my head examined. I cooked this on the KK and I was so shaken up by the experience that the pix is even blurry. Haddock on the KK.

Homemade Green Curry Paste Green curry with chicken, snow peas, red, yellow & orange bell peppers, sweet onions and oyster mushrooms super tasty. Green curry is my standard Thai dish that I judge Thai places by. This is better than my neighborhood Thai restaurants. So easy to make once you have the paste

It’s been a busy week as I am replacing the sliding door that leads to my deck. But Sunday I did spin a chicken and baked a loaf of pumpernickel for chicken sandwiches 😁 And managed to get some apple picking in 👍

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.

Record shattered: 65 container ships stuck waiting off California Watch the video argh!