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Another family weekend- with the father in law visiting for the first time in almost a year. Bistecca fiorentina for the adults- reverse seared over some peach wood chunks, regular basting with butter with a brush of bouquet garni from the garden. Some yoghurt and cumin marinated lamb ribs for snacks, roast potatoes and salad. Burgers and pork sausage for the kids. Local Italian butcher knew what to do- pulled the giant primal from the cool room and sawed the pieces to my preference... nice to have a butcher like that a 5min walk from your front door! Possibly the most remarkable steak I have ever eaten- certainly the best I have cooked. Tender, moist, smoky and so full of flavour. Never considered a condiment as it would have been superfluous. Really finding my groove here! Another win for the KK!

Smoked some chuck roast and made chili with it. I know that looks like a lot of veg, but with 4+ lb of chuck it was still a pretty meaty affair. Turned out nice.

@Steve M were stuck with the same footprint too as one of the cabinets where the fridge go is one big custom made piece which limits the fridge size/selection. They don’t make the wood floors we had and we were never really fans of wood floors in the kitchen anyways so I told my wife that she should just get the tile she liked rather than trying to match something close with wood and we then got new backsplash and had the existing cabinets restained. I replaced the fridge, dishwasher and range top since they were all 15+ years old. Installed a farmhouse sink and all said it took two weeks and wasn’t insanely expensive just more of a kitchen facelift but the water/floor situation had to be dealt with immediately

Some of us don't like FB - I've never had an account. As noted, this forum software is better for what we do here.

Wet brined 22lb turkey. Smoked with apple wood. Homemade stuffing, sweet potato mashed potatoes with coconut milk and maple syrup, Yukon good mashed potatoes with sour cream, parmesan & chives, green beans with Parmesan & bread crumbs, homemade gravy. Not pictured homemade bread pudding

Excellent looking steaks. Only thing worthy of them might be a dab of chimichurri sauce. Would compliment the butter and herb treatment.

BBQ smoke BBQ smoke. That's all I've inhaled. Where have I heard that before?

When you see what's for dinner here you might wonder what happened. I'll tell you. We Canadians had our Thanksgiving dinner last month. This is a pulled beef sandwich with sauerkraut coleslaw.

I'm in Louisiana and we're considered the mosquito capital of the world here. A little smoke seems to drive them away. You'll never regret your purchase of a KK...no matter what size or color you get. And people here are always ready to help with any questions you might have.

The pastrami turned out excellent. Here is the recipe and photos: Dry Curing Rub Brisket 1 teaspoon curing salt for every 5lbs of brisket 2 Tbsp whole black peppercorns (crushed) 2 Tbsp course black pepper 1 Tbsp whole coriander seeds (crushed) 1 Tbsp coriander powder 1 Tbsp brown sugar 1 Tbsp paprika ½ Tbsp mustard seeds (crushed) ½ Tbsp fennel seeds (crushed) 2 tsp garlic powder 2 tsp onion powder ½ tsp mustard powder DAY 1: Mix the curing powder and rub brisket thoroughly. Place in a Ziplock or vacuum sealed bag. Place in refrigerator. DAYS 2-6: Turn the bag over every morning. Day 7: Remove from bag and rinse brisket thoroughly with cold water. Soak in cold water for 3 hours, changing the water every 30 minutes. Use the rub recipe above WITHOUT THE CURING SALT, and rub the brisket thoroughly. Pat dry and place uncovered on drying rack in refrigerator for two days to rest/dry. Day 9: Smoke on KK at 200-225f to an internal temp of 165f. Hickory is great, but other woods are too. Let the brisket cool for an hour and them place it back on the cooling rack in the refrigerator overnight. Day 10: Slice/portion/eat

A policeman pulls car over for speeding. As he walks to the car, he hears the guy tell his wife to keep her mouth shut. Policeman: Hey buddy, do you know you were going 50 in a 25mph zone? Husband: No sir. I never speed. It must be a mistake. Wife: Now Henry, you know you always say speed limits are for idiots. Yes officer, he was speeding. Husband: Shut your mouth! Policeman: You aren’t wearing a seat belt either. You know the law. Husband: I had to take it off to get my wallet out to retrieve my driver’s license for you. Wife: Really Henry? You never wear a seat belt. You said they put them in cars for losers. Husband: If you don’t shut up I’m going to slap your face! Policeman: Miss, does he always talk to you like this? Wife: Not always officer, just when he’s been drinking too much.

We just enjoyed Thanksgiving with the family of a mathematician friend and colleague. There was no apple pie. A Lamaze recommendation to bring apples to her delivery left an impression on their adult daughter. Of course I recommended Cien años de soledad. Great things can come from obsession. The waves are a gift. One needs to learn to surf. The Beatles couldn't read sheet music. Cooking is learning to see the simple.

It does look gorgeous so it is hard to argue with the results!

@Remi, what an awesome feast, your father-in-law must have been pleased to say the least.

I have never had a FB account, never will.

I get it. I like forums as well. Been a long time forum browsers for all of my hobbies. I’ve just noticed many communities switching to FB. Just want to ensure we capture KK owners from all angles.

Beef and sauerkraut go together very well. I'll bet it warmed up your igloo.

jonj, a great looking Thanksgiving dinner, it has my mouth watering.

Thanksgiving dinner last night. Turkey breast (11.8 pounds) dry-brined overnight and grilled at around 325°F for 4 hours with one small chunk of apple wood. Being just the breasts, it keeps falling over sideways (in the KK and on the board - I should have thought of that earlier). Plated with mashed potatoes, dressing, beer bread and creamed greens, accompanied by Abiouness Rose and Schramsberg sparkling wines. Turned out very well.

Looks awesome! Should've taken some pictures of the grill in action!

I think @Forrest started one but it gets little activity. I understand the exposure aspect but I much prefer the forum format we have here, especially when searching for a something.

Great looking pork steak. It had to be great to impress a child!

You guys are making my brain hurt worse than a Syzergies dissertation! It's just BBQ, not Rocket Science!

So I have been busy grilling and a lot of remiss with posting. A couple weeks ago I had a friend over who wanted shrimp for dinner so I decided to make paella. Mind you I have never made paella before but I have eaten my share. So I researched and research and found a procedure on Naked Whiz's site. What I found most helpful was Naked Whiz provided the pillars or the important things to pay attention to and the basic procedure this was brilliant since I rarely follow recipes. So again I am not going to plagiarize from Naked Whiz if you want the procedure go to the link above I am going to share my experience, ingredients and what I learned. I wanted to buy the sofrito but could not find anything to my satisfaction however, I did find a recipe on Pinterest that seemed like it was the real deal and I was not wrong. I cooked Heidi's recipe the night before and it provided amazing depth of flavor and I will make it again as a base for many recipes not just paella. I used canned whole San Marzano style tomatoes without the juice. For the liquid I used chicken bone broth by Kettle and Fire with 32 oz of clam juice in the bottle. I made sure this was warmed and ready to add. My ingredients included: 1 lb shrimp soaked 30 minutes in a salt brine 0.6 lb salmon soaked 30 minutes in a salt brine 3 lobster tails soaked 30 minutes in a salt brine 1/2 lb Basque style Chorizo, not my first choice, I would have preferred Spanish style and yes I mixed meats. For veggies I used 1 cup frozen peas Tops from one bunch of asparagus par boiled in the liquid Photo below shows the ingredients ready to go. Everything I read said to have your ingredients prepped and ready to go and it paid off in spades. I got the grill to 550 degrees and away I went. Saute chorizo, warmed the sofrito, browned the rice in the sofrito, added saffron, then added the liquid and cooked for about 30 minutes, added the vegetables and mixed into the rice. Then I added the seafood on top and cooked for about 10 minutes and the results were amazing as demonstrated by the beauty shown in the photo below. The rice was creamy the flavor profile was complex and balanced. Frankly, I have thought about this meal everyday since I have made it. What I learned was this dish is beautiful to look at, amazing flavor, fairly simple to make. I will definitely make this again and thanks to Naked Whiz for the procedure and all the tips. While I have a pork butt smoking as I write this I really want some more paella!

Boston Butt on the KK.

@Steve M what you didn’t see was all the water damage my leaky fridge did to our wood floors, so much so that I had water squirting up through the wooden cracks when I stepped in certain spots. We planned to update the kitchen in a few years but given the fact that the floor and fridge had to be replaced immediately we decided to do everything and be done with it