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@C6Bill that looks/sounds like a killer soup well done! Lobster season has started again in San Diego so I went down to the docks today and picked up 3 live lobsters that were caught last night. If you don’t remember from last year our CA spiny lobsters don’t have claws but they have big tails. Always fun to see the girls get excited/scared about the live lobsters and then explaining to them why they keep moving after they are dead is also somewhat entertaining Grilled lobster with salt, black pepper, butter, garlic & parsley grilled over mesquite wood Grilled asparagus with salt, pepper, garlic & olive oil Brussels sprouts with applewood smoked bacon, red onion and balsamic vinegar served with Laurent-Perrier Rose

Decided it was a good day for soup, it doesn't really feel like soup weather but i did want something nice and fall like lol This is a butternut squash and shishitzo pepper soup, everything you see on the KK was grown in my friends garden. She is amazing Cooked the squash/onion and potato for 60 minutes at 350 before adding the peppers and tomato, then cooked for another 40 minutes or so. After all of that was cooked I cored an apple and baked that for 20 minutes. Then everything into the Blendtec with a little vegetable stock. And then some chicken stock and a little light cream into the pot to get to the proper constancy. Topped with sharp cheddar and sour cream. And of course some jalapeno frito scoops

The birds were roasting hens.... quite large as chickens go. I cooked them at 300 degrees F. The meat was succulent, very moist, and I removed them a few degrees below rec. cooking temp and covered tightly to allow them to finish off the KK. I have since learned my lack of a crispy skin and golden color were the result of insufficient KK temp. Oh well. I figured since roasting hens were fatter, it would be wise to cook slower to render most of the fat out. Lesson learned. BUT i also learned something else by accident. The Connecha sausage fell out of the rotisserie directly into the glowing coals; must of sat it the embers for at least 5 minutes. Low and behold, i found myself and my guests ranting about the flavor and texture of the Connecha! Like a reverse seared steak i guess. I will be using this technique again and again in the future.

Beautiful looking soup! I’ve just put some beef ribs on, I ordered short ribs that were left whole, but that got lost in translation somewhere and I got them cut individually. Sent from my iPhone using Tapatalk

Firefighters scoured an Australian neighborhood looking for a gas leak. They found a durian instead. (msn.com)

I use a little baking powder too, and as already mentioned a little higher temp. In the KK i've been cooking my chickens between 375 and 400. And I will take Dennis's advice and try a tenderizer too These ones were sauced just prior to taking off. the skin was already crispy.

8+ lb Boston butt smoked with lump and hickory at 250* F. I had several chunks of hickory buried in the charcoal as well as hickory chunks and chips in the cold smoker. As posted elsewhere, the butt didn't stall so i had to get up at 4:30 am after just 8.25 hours at 102* to foil and pack in a cooler, pulled at lunch. Very tender and moist, but still not as much smoke flavor as i want - will discuss that in existing threads.

Great looking lobsters !!!!! Now I want surf and turf lol

That soup has to be good. It sure looks great!

I cooked a rotisserie chook last night. I always love the results that the KK rotisserie gives. Sent from my iPhone using Tapatalk

Well there was another birthday in the family yesterday so the request from my sister was for chicken and a loaf of sourdough. The chicken was done at 400 indirect for an hour. They were good size birds, 5.5 and 7 pounds. I can’t take credit for the cupcakes. There is a local place that makes those just fine without my help lol

I bought one in Aspen , Co. last year and hauled it back to Albuquerque , NM . Rented a trailer from U-Haul ( it was a motorcycle trailer with a ramp and worked great ). Also had boxes of Coco and Coffee Char on trailer. Here are some pictures of how it was strapped down . Checked straps after the first 10 miles very slight tighten on one strap , and she didn't budge an inch. We also went over Independence Pass which is a little over 12,000 feet , 2 lane road , and lots of switch backs . Very difficult drive no problems . About 500 miles each way. Here are some pictures . Make sure to you put the smaller strap over the top really helped stabilized everything . The box is " Critical " you can see it the pictures below. Here are some pics: