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some recent pizza oven cooks while i wait for my kk charcoal basket to be modded..

While no pics of any "homegrown" (with a shoutout to Neil Young!), I did take advantage of the nice weather (mid-50s and sunny) to do a pork tenderloin. Direct, main grate, 350F, with a mash-up rub of Sucklebusters Texas Pecan and SPG. That little flapper was from me trimming the silver skin off. It was a tasty nibble! Plated with some nice pasta carbonara and side salad. I love carbonara but hadn't made it in some time - no clue why?

so i ordered the moulin salt and pepper grinders from weber workshops when i ordered my coffee grinder. it took ages and these arrived first. apparently, all their stuff is in high demand and wait time is in the months. in full ww fashion, these are probably the most premium s+p grinders i've had the pleasure of using. a simple 1/8 turn yields a lot of ground. so much that you need to really need to unlearn all the muscle memory from previous grinders that required lots and lots of rotations. one of the reasons i got these is the internals are all stainless and wont rust out if i leave it outside from a night of cooking. the salt burrs are ceramic as opposed to metal for corrosion resistance. i used the sample salt it came with but in larger grind settings, some of the salt just came out by shaking, so i would probably put in bigger rocks. they are expensive, but hopefully the last pair of s+p grinders i will need to buy for a long time.. these are made in taiwan by the way. i am completely blown away by the quality..

I don't even know what it is lol

This is an empirical question, and the answer may have changed since my last share. Play around with the freight calculator, and pay attention to shipping per box. One captures most of the savings getting a part pallet shipped to a residential address; the "lift gate" bump for not using a loading dock is not ruinous. The main virtue of a share is getting to meet new owners who haven't yet realized they want a part pallet for themselves. I still have boxes dating to Sacramento and Mexico "Richard", and I was an early tester for Dennis. He sold on the cheap a first batch that didn't meet his standards, and I have to say it made damn fine barbecue. If Dennis says this is the best batch ever, we should think of it as "manufactured bincho". Go look at bincho prices, if you need help relaxing after ordering a pallet. How much can you store? is the relevant question; I built a charcoal loft in my rear shed.

First class meal, Tony. Looks great!

On my list to visit next trip to Austin. I've heard great things about them.

As long as the KKs that happen in vegas don't stay in vegas...

For years with my BGE I have been cooking pork butts to send up to my brothers-in-law who live in NYC where they say the BBQ choices are few and far between and when found are expensive, etc. Plus of course they live in situations where they can't cook their own. With my large BGE I could do 2 pork butts at once and I would do 2 or 3 cooks before christmas each year in order to send them off with a mess of good BBQ vaccum sealed and frozen to keep for weeks/months. This would take quite some time because of having to do those 2 or 3 cooks. One reason why I switched to the KK 42SBB is because it can fit so much food on the main grate. I cooked 5 pork butts at once for the christmas haul. Much more efficient to do it all at once and the product was amazing. Jansal Valley coffee and chili pepper rub Coffeechar (that came with my KK) Coffee smoking wood mini-splits (that came with my KK) First attempt with my new Thermoworks Billows (thanks to @BigO for the suggestions on how to set that up optimally with the $2.99 addition of the damper). I have never used ANY controller before but this thing really rocked. Kept my 42SBB within 2 degrees of 225 for 16 hours. I trusted the KK and the billows. From when I put the pork butts in to when the meat probe registered 195, I didn't open the KK. The results were fantastic. The pork just melted. I couldn't believe it. My first words included some elated profanity. I had to use gloved hands to lift these off the grates. They were just deconstructing. The fifth picture in this post is what they looked like after taking them off. I didn't try to break them up like that - that's what happened to them when lifting them off the grates. Truly the KK is amazing, and the 42SBB was the ideal size for me. 5-6 pork butts on the main grates is perfect for these big cooks I do to send pork up north for my family (and doing one awesome cook instead of several saves me time) - one big bagging and vac-sealing operation, and done. I am looking forward to bringing some fresh pork for a church BBQ sometime. I'm also looking forward to doing tacos al pastor for a big neighborhood party and have 4 or 5 vertical spits going. With the 42 you can do anything. I couldn't be more impressed with this grill. It performs so well. I've done probably 100-120 pork butts in my big green egg over the past 12-14 years. I have gotten a result this good maybe 1% of the time. And this was my first time with pork butt on the KK. Actually that's not true it's my 2nd time. It's my first cook doing "only" pork butt the entire time and leaving the lid closed the entire cook. That's not to say my BGE results were bad. I love what I used to do. But what happened to day was INCREDIBLE. And I feel I could easily replicate it tomorrow. AMAZING. If you are thinking about buying a KK, have already ordered one, etc - you're in for a treat. If you are looking at different sizes and you think the 42 is too big - it's not. It might be a little large for your wallet, but I'm not finding it too big for what I like to do. For grilling I appreciate the extra room. For smoking, sure it could be big if you want one pork butt or one brisket. But there's still no better tool for the job. One question I have is that with the Thermoworks billows, I heeded the suggestion of opening the top vent of the KK very conservatively. What I noticed is smoke coming out the edges of all of the rectangular openings -- the bottom vent plate, the port for the gas starter. Not sure what the other side is for. But anyway I did notice some air leakage there - it's not a big deal at all. In fact I thought to myself that the positive pressure would make some really amazing results - smoke ring, deep smoke flavor, etc. And I wasn't wrong. This cook went perfectly, but I was just wondering - if I wanted to be a perfectionist and seal the edges of all the rectangular metal plates on the bottom of my grill, would I use flue tape or is there some other more elegant method to seal around these rectangle steel plate openings? What do other people do (if anything?) - or - just leave well enough alone?

I made 10 pizzas using the outdoor gas oven for family a couple of weeks ago. My niece is dating a guy who works at dominoes so had a professional doing the topping; he's about sick of dominoes pizza but he ate plenty of my pseudo-neopolitan pies. It was the first big use of this oven; baked two at a time with the inside air temp at 850 to 875 degrees F. The floor temp was in the mid to high 900s. I didn't try to time any of the bakes but assume they were in the 90 second range for each pizza. I was very happy with results!

does anyone here use a flambadou? do you have any tips on what types of fats to use and ones to avoid? i have duck, beef, and pork tallow on hand as well as butter. will it also work if using hard fats from pork or beef trimmings? i recently got one in the mail from the uk but haven't had time to use it.