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Great looking meals everyone. Like @alimac23 I’ve also been a busy busy recently so not posting as often… we bought a new house a couple of weeks before Christmas so have been flat out since then getting our current house ready for sale in February- it has been an epic marathon of cleaning/ de-cluttering and beautifying. I hope it all pays off. Did manage to knock out a small brisket today while cleaning windows (250F, peach wood chunks, some salsa, salad, roasted spuds). 9hrs plus a one hour rest. It was sensationally good. Perhaps the last proper KK cook before the move (some holidays coming up, and we plan to move out for the 3-4 week sales campaign).

Bourbon marinated bone in pork chops crispy baby potatoes boiled in water with kosher salt & baking soda for 10 minutes. Then tossed in duck fat, garlic powder & truffle salt. Then roasted in oven at 450 for 60 minutes, stirring/mixing ever 20 minutes. Then tossed again in the bowl with the residual duck fat and fresh rosemary grilled asparagus with olive oil, garlic powder and momofoku savory seasoning J Russian River Pinot Noir

I tried out a new pizza dough recipe tonight. The recipe called for a double fermentation, and took 48 hours to make, I’d definitely go to the trouble of making this dough again. The best thing about the recipe is that you can freeze the dough balls as they reach peak fermentation, then use them when we you need them. I’ve got another 4 dough balls frozen, ready to go! Sent from my iPhone using Tapatalk

Smoked 2 chuck roasts. Did them all the way to 210 degrees before opening the kk. While finishing them in foil I began grilling. First some peppers. Potatoes wrapped in foil, brushed with olive oil, kosher salt in pouch. Grilled the burgers and 2 portobello caps. When potatoes were pliable in pouch, removed from pouch and direct grilled. Brushing with olive oil and turning often till skin was crisp. Sprinkled potatoes with kosher salt. My wife started plating before I could show all finished products together for the grilled items. Chuck roast is meat candy. Turned out awesome. It is cooling in bags now and I will vac seal it later tonight. Burgers shrooms peppers and potatoes all stellar. Cool thing about this much room in your 42 is you can warm up the dish you are bringing the food in on. I had plenty of room to just Chuck it in the grill for a couple minutes. Boy do I love my 42. Beverage: founders porter in a frosty mug. Awesome choice for the weather we are having. Sent from my iPhone using Tapatalk

2 chickens. Saw the front to back split that @tekobo had made for the 32 and was inspired to try a setup for the 42. Will need to adjust the temp down a bit for future cooks- the dome was 400f, but the back half was quite a bit hotter. The results were great- I’m looking forward to trying the setup with pork or beef. cheers

Just suspended Poochie's account for a month! LOL

Celebrated the successful break-in of my new, electric snowblower yesterday. We'd gotten over 6" of snow Friday, with significant drifting (close to a foot). Steak night! Prime NY strip, marinaded in Shio Koji with SPG, then rubbed with SureShot Sid's gunpowder (my go-to steak rub now). Grilled direct on the lower grate with some mesquite chunks. Plated with a nice 2x baked spud with some cheddar on top, sauteed mushrooms and spinach in Bearnaise sauce. A nice bottle from Trefethen (interesting blend of Petite Verdot/Cab/Merlot).

I don't really need to since I'm married 😀

It was 6 degrees when I left for my walk this morning lol

Once your grill is out.. I suggest you store you grill with the top vent open a turn or so to let it breathe. If I don't crack mine here the inside also gets completely furry with mold from the moisture.. no problem if cracked. Remember the oil patina on the inside of your grill protects it from moisture also.. this is why I no longer suggest people try to burn their grills clean.

What did you use to create this setup in your 42? Very interested. Sent from my iPhone using Tapatalk

Nice review. Although I’m getting longer than 5 hours of smoking on mine. I’m currently at 7 hours with more fuel left to burn

Cold is not an issue but freezing temps absolutely can be a problem.. Which is why I always push any customer in those areas that drop below zero to use a cover.. Repetitive freeze thaw cycles are a nightmare for anything with nooks and crannies. Water is 9% larger when frozen and incredibly destructive.. Remember this action takes down a granite mountain.. But moisture in the body from humidity is not a problem. And remember that there is a lot of evaporation from your meat which often condenses and drips down the inside of the grill.. look on the ceiling of your grill during a large volume cook and it will be full of water drops. These are what I think is rolling out your draft door.

@tony b making me hungry!! Looks great. Congrats on the snowblower. I’m cooking a brisket today in flip flops

Hey Troble, no worries at all. This is for the dough: This is how to freeze the dough balls: Sent from my iPhone using Tapatalk

@alimac23 great looking crust! Care to share the recipe?

What a tasty viewing I had this morning thanks to all those delicious cooks that have been posted.

Yep, that’s pretty much it. The backstop pan is a 4 inch deep 1/3 steam table pan. I never use connecting rods on the basket splitter, so it was easy to set the sides further out to allow for the 2 chicken width. 🤪

That's a bummer with the plumbing. You'd think the goo would be safe for the pipes. At least you ended up with a great snack!

That's even true for the 32" and possibly for the 23" as well (if you add up all 3 grates). I know my 23" is bigger than any BGE.

Be radical - start your own thread. Fire, fire!

Thanks Mack greatly appreciate the kind words. The girls are incredible, but being 2.5 years and 15 months old (16 months between them) they definitely need constant attention, I wouldn’t change it for the world, but it definitely makes me wonder what I did with my time pre-kids [emoji23] Sent from my iPhone using Tapatalk

That’s Awesome who has time for that garbage

The worst part of this is trying to replace the coffee wood, it costs $3.50 a pound to ship it lol

All of my cooking will be done in the oven today. I had an issue with a clogged drain. I tried to flush it with some industrial drain cleaner first. then I ended up having to replace the drain pipe in the basement and unfortunately the water and acid that ate through the pipe happened to run right over all of my smoking wood 🤬I wish I knew it ate through the pipe before I tried to flush it for 10 minutes lol Oh well, I hope I remember how to use an actual oven lol Lost my peach, apple, pear and coffee woods. luckily my post oak survived. This is a Buffalo Chicken Dip, a modified version of the Franks Red Hot recipe, I used Truff. I’ll post a pic after I bake it