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This is what I do while walking

Female eastern bluebird, this is the male

I took advantage of the nice weather Tyrus was talking about. I mixed up some bell pepper and onions with chicken stock and some spices and simmered them in the KK while getting ready to cook some sausage from SouthMarket BBQ in Elgin TX. While that was going outside I made some rice pilaf inside. Once done I combined everything and let it simmer for awhile. Then served with stuffed cherry pepper and one of my favorite cheeses. It made for a nice meal after an 8 mile walk in the morning.

I like that. Pebble people. A new cartoon is in the works.

Tyrus speaks the truth. I use my remote setup for overnight cooks. After a while you'll learn the vent settings to get the temperatures you need. Keep in mind that it's BBQ...you don't need it to be exactly 240 or 275 the whole cook. Close enough is close enough. Have fun but don't depend on the gizmos.

My wife is a professional artist and our Pizza oven (that it will be near) has square tiles so tile shape and color were completely her choice! 🤣 Pizza oven picture attached:

Yesterday afternoon it was a seafood casserole with 1lb shrimp, 1lb bay scallops and 2lbs Cod slathered in a creamy buttery sauce, topped with a bread crumb cover and cooked with a chunk of cherry out on the 23. I used the small locking basket with one chunk of wood fitting it over the fire while using the basket splitter. I used my stainless diffuser plate to accomplish an indirect and a workable temp of 375/400. Perfect, the smoke you get off the KK imparted into your food can't be duplicated at even your high end restaurants in a casserole. So there it is and unfortunately there it goes also because all that remained after the guests left was this small plate, I managed to capture it on film before it disappeared too.

speaking of knives, i received this lovely hap40 petty today from the US. i've never owned hap40 steel before. i see a lot of yt videos of slicing paper for sharpness. but you can't eat paper, so i prefer to slice stuff you can eat like this saucisson 🙃. this blade is capable of cutting even thinner but i don't have the dexterity. when the travel restrictions lift, i want to go back to japan to do some knife shopping. it sucks to buy online sight unseen for this kind of stuff..

The BB32 is so easy to keep a steady temp. Much easier than either of my previous ceramic style cookers. But for anything over 5 or 6 hours I will use a controller just as others have mentioned, so I can go about my business without having to even think about my cook.

Wow, what a beautiful picture @C6Bill!

And just an FYI, tiles cook better food, it is a known phenomenon that the pebble people just have to learn to deal with

We skip spring and go straight to summer. It was 82 today.

Wobster, as time goes on the challenge to do a cook falls ever so much to technology items that either control your fire or monitor your piece. The only probe I "may" employ during a cook is one that displays the grate temp, if you know that, well you know what your meat is doing. If you continue to rely on these pieces they will make you dependent, I've always been a sort of independent sort of shit myself. Wait a second, in my draw I have the ThermoPro, it tells you instantly what your meat is doing, it makes you get out of your chair to check the temp, a unique item to ah, say the least. Getting to a point where your comfortable/congenial/warm requires you to allow these pieces to be used as trainers and then set aside for a cook where difficulty/problems/complexity may come into view. That may require a few weeks, you have the ability....oohh we all do, it's there my friend, check it out,,,,,,,,,,,,,,,in a couple of weeks of course.

A couple of warm days and it was time to pull the cover off the Santa Maria. This was a Tri Tip with a salt concoction called Sex on the Beef and a Pork loin with Mississippi Grind. It was nice to get back into that saddle and watch/play the fire after the winter. I do believe those were Maine potatoes, only grown in Maine.

The rest of the story to come later.

I have been hearing more and more about the Denver Steak recently and thought I would give it a try. It is a great cut of meat if you haven't tied: https://www.tasteofhome.com/article/best-steak-youve-never-heard-of/ After marinating the Denver in a Sweet Memphis rub (with some soy sauce and white wine vinegar) for 12 hours, I smoked it on the KK23 for about an hour at 220f with some hickory and then seared it at about 700f for 90 seconds on each side.

I actually joined the forum on July 4, 2017 and finally ordered my 32BB in Cobalt Blue a few days ago. Really excited to get it here so I can start cooking! Long time Egg and Traeger user, just retired and moved, do I figured it was time to step up! Already learned a ton from lurking here so thanks!

I just splurged on this Nigara Hamono raindrop Damascus gyuto with custom handle, from RealSharpKnife.com - highly recommended. Considering that my birthday splurge last April was a 32 KK, this wasn’t too bad.

I'll second that. Beautiful job on that cook.

That seafood looks fantastic !!!!!!

^ +1

Beautiful pixs, Bill.

My god, Another rabbit hole. I am a super blue steel fan, but this powder metallurgy steel seems awesome! And a nice looking petty for sure.

the attachment is made by titan great outdoors, but it's very similar to gabby's grill. the bottom is a totally separate fire pit on its own. they just happen to marry nicely together..

every time i eat one, i don't know what i'm eating...is it an apple? a nut?

Glad to see them back, a handsome looker it is. Eastern Bluebird or Finch

Looks like you made a version of jambalaya, bill. And it looks great.

Yep, while your walking away the hours strolling with the flowers there's real work happening on the other side of town. I like it Bill, I make my own sausage and complete the task. Your plate was nice and an 8 mile walk, good for you,,,that's eh, yesterday for me. Keep on truckin I did like the plate, yes

Welcome to club, Wobster. 32" Cobalt blue Komodo's last much longer than the other colors, so you did good. The only way to make it better was to order pebbles. It'll take a little while to get to your house so that'll give you time to sell the pellet pooper and the Green Egg. Ask any questions you'd like because the answers are free and worth about that much.

It is, like it's knocking on the door, then it goes away, like a tempestuous woman, and then finally the day arrives, you know it's there when she settles in. A good day. Wish you a good day today Mac

If they're like the default probes that came with my signals, you'll have to straighten them a bit for them to go thru the port. KKs walls are thick; I don't think any probe with a 90° bend will go thru. I carefully bent my signals probes and my BBQ Guru probes by sticking them in between the slats on my KK side table up to the probe bend and gently pulling them straight enough to go thru the port. If you use pliers, be careful to not squeeze the probes too tightly and crimping them.

Welcome to the Obsession. Can't wait to see your new KK in action! You're going to be amazed!

Which tile did you order? I have a 32" that should be here soon. I went with the cobalt blue square tile. This will be my first kamado style grill.

All were pleased 😁

some fish and shellfish from the market today. the fishmonger was pressing me to buy a horsehair crab, but it was too much for the two of us.. live local sea bream. grilled whole and served with olive oil lemon and salt. (we like to keep the scales on to protect the fish from the heat.) but it was a pain to hold it above the charcoal. you can't do it on the grate or else it will burn.. live surf clams from japan. grilled on the half shell with garlic and butter. live abalone from south africa. grilled with lemon and salt. live scallops from scotland. grilled on the half shell with butter and garlic.