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Tonight- paella on the KK. I used to always cook paella on my old gas BBQ, so this was always going to be a KK meal eventually. Simple one for a weeknight dinner- chicken thighs, chorizo and green beans. Yum.

I used the left over marinade from Sunday's Peruvian pollo on some pork yesterday. Cooked on a spike in a Lodge pan that @RokDok recommended. Came out nice and crispy. Slow cooked a pineapple on the rotisserie, basting it with a grilled ginger syrup. All set to go for a delicious tacos supper.

A bigger vent opening will result in a higher cook temperature. When using a controller, you want to keep the vent almost completely closed, and make the fan work to maintain temperature. When not using a controller, you still have the vents close to closed or you’ll still have higher temperatures. Sent from my iPad using Tapatalk

What can I say? We gave two of the three chickens away, together with some baked/grilled yams and carrots and green crack. Loved by one and all.

Back around the end of May a new neighbor of mine approached me saying he was going to cut down all the trees up to the property line we shared. Well I said, It's your property Michael, you don't need my permission and so I left it as it was and traveled down to Georgia for a vacation to visit an ol friend. Now you have to understand that forest was a beautiful 150 ft buffer providing a bit of nature and the privacy we grew accustomed to enjoy for many years, not to mention it bordered my ODK area. Upon our return I reluctantly ventured out for a peak, and to my demise it appeared as if someone had dropped a bomb. Stumps and dirt were the scene before me and this vision had to change. A fence had to be built, so Table saw, planer, miter saw and such were pulled back into employment and a 7 foot wall with Viking supports was begun. A month a 1/2 later between stops at the saw mill and working the lumber it finally was erected. A funny positive came out of this whole dilemma..........I hired a Surveyor to measure our property line to ensure the fence being built wasn't encroaching on his property and so as a result we found that our other property line actually extended 15 feet beyond our backyard fence. This will be additional space for the ODK extension, not bad. While this was going on and between time I built this cabinet of the red white and blue for overflow, and of course one has to eat. These ribs had a dusting of Mississippi Grind and were basted with The Pride of Deer Camp BBQ Sauce with a touch of honey. You really should try it, great as a marinate and adds to the meat at the end. A sauce and a spice if your interested, It's Incredible is an all purpose spice from Texas and simply goes well on anything to start your base. The sauce is a balsamic cherry mix and I thought of Basher when I picked this up for a lamb finisher. You can make it yourself by reducing some ordinary balsamic a bit, then mincing in Luxardo black cherries with some of it's sauce, all for a finisher to your roasted lamb. Speaking of finishers, I came across this bag of lump at True Value, a product made in Maine. It's called Wicked Good because of the slang term alot of people use in and around the Boston area, this was an excellent all natural bag of lump, huge chunks up top and a consistent good size throughout. C6Bill keep your eyes open for this one, good quality.

Nothing new to the forum, but always a fall football classic. American football that is. Brisket for Saturday dinner. Then Sunday brisket chili. I forgot to take a picture of it being finally served, but it always comes garnished with a healthy dollop of sour cream, some shredded cheese, cilantro, thinly sliced jalapeño and green onion sprinkled on top. Sent from my iPhone using Tapatalk

If you believe the science, the fat cap doesn’t help with moisture, because in the words of Meathead at amazing ribs, fat can’t swim upstream. I’ve always cooked fat down, but you’ll get just as many say the opposite. Sent from my iPad using Tapatalk

Thank you. @Troble, yet another winner of a recipe. One set of friends are having their kitchen re-built so we gave them one chicken and sides and the other set of friends just happened to be visiting yesterday morning so I offered them the other chicken. Once you are roti'ing one chicken you might as well do three! Here is the feedback they sent me afterwards: No kitchen folk were brief: Phaaw Great supper!!! Thanks We agreed that the dish went well with red wine. The other friends were more effusive: Just eat? I get it now.:5⭐️, would eat for free again. Thank you so much for a wonderful unexpected supper. I don’t know if the new rotation hack for the KK worked as desired, but the chicken was excellent. Not dry and beautifully spiced with the marinade. The ‘comes with’ was lovely too. The yam was a lovely surprise and worked so well with the sauce (as did everything else) and the carrots beautifully sweet. Excellent—would order again. So, if you have not yet tried this recipe - what are you waiting for?

Oh boy, that brisket just pops on the screen @BOC!

Fabulous cooks ! Love the rotisserie pineapple - that would make a great dessert too.

Glad you liked it, I always enjoy my visits there 👍

I was buying a S. American lump, unfortunately the price doubled. This Lump was reasonable and was of good quality so I have converted. Don't think I have thanked you C6Bill for the Mother Anna referral, had a excellent Italian dinner there, so thanks.

Found some ribs in the freezer from a few months ago - cooked super fast! Took about 3 hours then I sauced and cooked another 20 mins. Cooked at about 225-250 with cherry and a little bit of pecan. Used meatchurch rubs (honey hog base and topped with holy gospel).

I let my re-smoking session go for an hour or so, burned less than half the chips in the cold smoker. After I'd shut it down, I realized something that had been nagging at me: while I had good smoke output the whole run, it didn't smell like hickory smoke. That makes me question whether it really was hickory chips; it was Cowboy brand. I have up on Cowboy lump years ago due to qualify and consistency issues and wouldn't have got this butt it was the only brand of "hickory" chips they had and I was too lazy to go anywhere else. The smoke smell didn't remind me of any particular wood smoke (I can usually recognize several types, hickory, mesquite, pecan, oak, etc.), not unpleasant but not really flavorful either. Anyway, the meat did pick up a bit more smoke flavor but not the hickory I was looking for, but the sauce was noticably better than before - it really smoothed and mellowed out. Lexington style sauce (commonly referred to as "dip") generally isn't cooked so I tend to wait until the last moment to make it, but this may lead my to make it earlier so I can smoke it! I'm hoping to continue to experiment tomorrow assuming my back doesn't rebel on me when I do some required chores in the morning. I'm leaning towards using the hickory chunks I have in the cold smoker; this will let me see how the chunks do in the cold smoker as well as verifying the hickory smoke smell/taste. I'll re-smoke some more of the butt as well as smoking the rest of the sauce I have ready.

@tony b you seem like you love your “crack” you got purple crack and green crack, what other mischievous “cracks” have you not told us about?

Weekend Warrior used to be my go-to. Can't get it here anymore. 😢