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Wagyu filet Mignon w/Peruvian salt & black pepper. Seared in cast iron pan over mesquite wood with a tiny bit of Irish butter cooked asparagus on cast iron pan while meat was resting. Dusted with garlic powder, salt and pepper. Wagyu fat juices and butter got it nice and crispy on the outside. Super tasty Yukon gold potatoes roasted in oven with truffle salt, black pepper, garlic powder, oregano & paprika. Finished under broiler last 10 minutes and topped with grated Parmesan cheese 2015 Lechuza Amantes Red Wine from Valle de Guadalupe delivered 6 types of local handmade ice cream. Cookies & Cream, Pumpkin Spice, Banana Pudding, Chocolate w/peanut butter, Strawberry Shortcake, Hershey w/brownie

A couple of low temp pre burn in cooks. Chicken for a deconstructed pot pie and short ribs for a ragu. Both were great. Now we are 12 hours into the burn in/ venting process, stable at 750f and still “negotiating” with two spots on the lid that are steaming with tiles popped out. All part of the process. I see kk pizza in the light at the end of the tunnel next weekend!

Cured a pork belly for breakfast bacon and today was the day to smoke it. I expect to slice and package it tomorrow. In the bag on the way to the fridge for cooling. I'll put them in the freezer for an hour or 2 tomorrow morning before slicing. Here is Japanese Burger Steak that was done last evening in my Vermicular cast iron frying pan the kitchen. The sauce was a red wine and espresso balsamic vinegar mix.

The 42 really might be the answer to life, the universe, and everything.

Some more pics from the weekend.

The takeaway for me is that from now on I’m always going to cook my veggies in the cast iron pan after it’s been used for meat and the meat is resting. My wife was raving about the asparagus last night and this will be done with other veggies in the future

Yesterday was a rough day. So, I thought I'd enjoy a perfectly cooked tomahawk for dinner. I cut the bone off before slicing, then went back outside to close down the grill. When I returned, my little buddy strarted poking around in my absence. Even he can recognize perfection! In case you're wondering, he's a good little boy and waited for his morsel [emoji3] Just thought I'd share. J Sent from my SM-G998W using Tapatalk

@tekobomight be the authority on this one, having owned most sizes of KK, but my gut tells me that while it will take proportionately more fuel to heat soak (given the increased surface area/volume), but once at temp, it probably will take roughly the same amount of fuel to maintain it as other sizes. At that point most of the BTUs from the fuel are going into heating up the food - which is independent of grill size, and directly about the amount and size of protein that you're cooking. Assuming that all KK wall thickness is the same across the portfolio, a larger grill will lose a bit more heat than a smaller one through the walls - again directly due to increaded surface area. However, given how efficient they all are, it might be difficult to determine how much more fuel is needed to maintain temp in the larger sizes. My conclusion - don't base your decision on which size to buy based upon the difference in the amount of charcoal that it will use. Size choices are about personal budget, and the amount of food that you need to cook at a time and how frequently? Dennis can guide you through this decision without ANY concerns about being up sold to spend extra money.

@Mcjudsten, shiny new KK and good looking cooks. Congratulations! I particularly like the fact that the grates are split - much more manageable than I imagined 42 grates would be.

Reminds me of a saying George Carlin used...."Never get a dog with an asshole higher than eye level."

Love the crane shot... heart stopping stuff.

Thermoworks is running regular pre-Black Friday sales with a different deal every week. Their Signals remote thermometer is on sale for 25% off. It features 4 probes and with separate alarms for each displayed and configurable on the main unit as well as Bluetooth and wifi connectivity and configuration and alerts via smartphone app. The unit can be used as a temperature controller with the addition of their Bellows fan. https://www.thermoworks.com/Signals

New 42 delivered and placed. @tekobo - this (42+16) has been the target setup for 2+ years - just took a while to get here! Also, learned from building the ramp last time and had the crane do the heavy lifting today! Great to see the tweaks and new innovations @DennisLinkletter continues to roll into the design - steel band on the lid, D gasket, firebox divider, etc. Excited to break this in and get get cooking this weekend! cheers!

That burger looks too good! You're only a hop skip and jump from Louisiana. I'll come by tomorrow at 6am and help you slice and "test" that bacon.

Pic above is of a 32” per Dennis. I don’t think it will be long before they show on the website since he has shipped them. I’m assuming shipped means they are headed to the warehouse and once there they’ll be available online, but I didn’t ask that specifically and could be wrong. With shipping being what it is, maybe a couple months out. @DennisLinkletter Please correct me if I am wrong. Sent from my iPhone using Tapatalk

Mine always wait, unless I’m not looking then they grab and run lol

Nice! I got the same grill. Loving it. Bout to post some pics of my cooks as well. I still can't believe it.

Really good looking dinner, @Troble!

Now THAT is a steak dinner.

Wow, great arrival pixs and you have jumped right in and everything is looking very tasty indeed.

he's a good little LARGE boy and waited for his morsel

Coming right along. I have friends coming over to get it off the pallet and I have all the wrapping removed now and everything removed from the inside of the grill so it is as light as possible. Man these things truly are amazing. It is difficult to put into words. So the picture I attached with the "foot" of the grill --- I am assuming I just remove the front piece of wood there and then I bump this thing down off the blocks. I don't see how else to do it. Anyway - it's coming down the ramp tomorrow! Sorry I couldn't provide more - I have kids running around and my wife is gone for the weekend. Ah yes - food. I am planning to fill up this firebox for low and slow and just keep the grill going at low and slow temps all weekend. Friday night: 3 racks of baby back ribs. Saturday - 2 briskets. Also saturday - got a friend coming over who was interested in smoking a whole chub of bologna so we are doing that for saturday lunch. The briskets shouldn't mind a little company.

These are single bottom drip pans- not double. Here is the ramp from last time - 12ft to go up stairs that were 4ft high. It ended up working, but required a come-along winch and 5 guys and a lot of extra time and planning. At 1500lbs the 42 is tough to manage.

Do you get a goat and a duck for ordering a 42+16 combo lol congrats, they look great !!!!!

Those are ss drip pans. There is no double bottom for the 42, would be too big. These are singles.

Awesome mcjudsten. 2 extremes right there. Break in cooks? A lamb, a goat, a cow? Sent from my iPhone using Tapatalk

Made a huge dish of Mac & Cheese with Butternut squash this evening. https://www.irishexaminer.com/recipes/?c-recipeid=6857 I did roast the squash on the grill earlier in the day. Also add a green habanero pepper and some slice of tomato. I really liked the results. Plated with some pickled hot peppers. Picked these from the garden today, jalapeno and habanero.

Tony, I steamed them in the Vermicular, cooled them in the fridge and next day sprayed them with oil and cooked them in the Instant Vortex Air Fryer for about 8-10 min or so at 395 - 400F. Just winged it.

@MacKenzie The spuds look awesome. Did you do them in the airfryer?

An easy dinner and more squash. After all it is squash season. This time a very small butternut squash that I wasn't sure was going to even ripen before the killer frost hit but there it is. Served with chicken burger and roasted potatoes.

There were a couple of “moments” on this delivery. The lift gate on the delivery truck was half busted and I watched the whole crate tip while being lowered off the truck. And when the crane started the lift they were square side to side, but a little off center front to back- so it started to rotate to the back- had to call a stop and reset!