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Some Spatchcocked BBQ chicken, roasted carrots, Kamado-San rice. KK ran this cook at 450, smoking plum wood in my KK external smoking unit. I’m really starting to believe that hot and fast is the best way to go with super efficient Kamado style cookers. You avoid incomplete combustion and dirty smoke profiles. Really starting to love the KK external smoke unit! Sent from my iPhone using Tapatalk

Simple cedar planked salmon on a Caesar with some crunchy bread and wine.

Took delivery of my 32” Big Bad earlier last week (which I have nicknamed “The Cookie’n Monster” after the blue Sesame Street character), got it up into its new home on my porch yesterday, and it’s being christened as we speak with a rack of St. Louis cut ribs. This is my first post, but I lurked here for a couple of years leading up to my purchase. This forum is a fantastic resource and I’m glad to be part of it. I’m mostly preaching to the choir, but for those folks who are still considering the purchase, it is everything people say it is and more. Truly the best of the best, and a purchase for my lifetime and beyond. TNSmoker

First attempt at beef-ribs here tonight (or any type of ribs ever actually...) 6.5hrs, 275F a la Franklin, debuted the KK hot/cold smoker with some mesquite. Served with potato salad, cos, and Franklin's espresso BBQ sauce. Another win for the KK- no surprises there.

For the grand finale my favorite restaurant Animalon. Did not disappoint. The pie looking thing with a cherry crust was the best piece of foie gras I’ve ever eaten in my life. Amazing food, amazing ambience, impeccable service. All inside a 150 year old Oak Tree. I love this place

MacKenzie, I think you could cook a meat on a block of ice. That looks super tasty!

Baja Omakase (cover your eyes @MacKenzie)

For those who are not aware of the sheer size of a BB32, it is plenty of room to spatchcock a bird. even a 25 pound one 😁 Nothing fancy, just a little rub and cooked for 2 hours and 10 minutes at 375 degrees.

Wrap your briskets or shoulders in towels and hold in a cooler for many hours before service. They come out much more tender and juicy. I speculate that the retained heat continues tenderizing the meat, and dissolving the collagen. But since there is no ongoing fire nor airflow there is no drying effect. Well toweled, they will stay quite hot for a LONG time. These meats always taste much better with their “original” cooking heat than a reheat. Filling all the airspace in the cooler aids the heat retention.

Congrats on the investment TN. Looking forward to your cooks Sent from my iPhone using Tapatalk

I figured the connecha will add some sweet heat to the golden brown chicken skin basted with worshteshire and butter with a we bit of soy and secret sauce.

Suya Pepper porkchops. Direct, main grate, 325F, apple wood chunks. Plated with polenta with parm & chives, green beans and a nice rose.

Congrats and Welcome to the Obsession. You won't be disappointed. Keep posting - we're all into food porn here! 🤣

I thought that I was catching a glimpse of heaven in those pictures! AWESOME!

@jonj happy birthday!

Beautiful locations and stunning food! Thanks for sharing

Stunning, Troble. Thanks for the tour.

Yes cast iron rusts but who cares for a heat deflector. I have the Bayou Classic griddle referenced above, as well as a Lodge cast iron pizza pan that I can use for heat deflectors. But I still use the giant thick ceramic thing primarily. Just because I like it…

I tried Adams Steak au Poivre as a rub on a pork shoulder. Wow, it was most excellent and got rave reviews from Mrs. Guerra as well as the coonies ( and beagle). IMG_0225.MOV

I want to come to both of your houses for steak night !!!!!!

Just another steak night but this time it was a Solo campfire cook. My first one of the year.