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Two day marinated chicken schwarma. Mediterranean Seanad with red onion, garbanzo beans, bell pepper, baby heirloom tonsties, cucumbers and mint pearked cous cous with olive oil & garlic homemade tadziki toasted pita

@tekobo truth be told that post was edited to be less transparent about the amount of alcohol consumed….I thought I might scare you guys and I shouldn’t post public information like that. You never know when @tony bmight post it on TikTok or Twitter

@Troble your honesty about having passed out made me burst out laughing. I read your post out to my husband. We then counted up the drinks you had had and then laughed nervously. For us, that sounded like a good round of drinks for lunch with more to come at dinner. Maybe we should be drinking less... It is very kind of you to thank me and others for having shown you the ropes. I want to thank you for all the fun recipes and techniques you have tried out and shared. The chicken shawarma is a great example. I followed and copied you through the stage where you were piling it onto the spit rod of the rotisserie and shaving the chicken off over the fire through to using the much more convenient method of piling the chicken onto a spike like you do in the photo above. Super yummy. I am now away from my KK for a month. I woke up looking at your beautiful chicken shawarma and wondered what it would be like with Nigerian pepper soup spice all over it. Thank you for the inspiration. There is always a great cook around the corner.

Pork Baby Back Ribs on the KK today. Flip side Plated. These ribs were very moist, I don't think they could have been any more moist and still cooked.

My first attempt at tandoori chicken and naan on my new KK32. Naan recipe: https://www.recipetineats.com/naan-recipe/#wprm-recipe-container-58510 Heated pizza stone & dome to 550°F, cooked for 1 minute per side. Chicken recipe: https://www.thedeliciouscrescent.com/persian-grilled-chicken-kabobs/ Dome @ 550°F, cooked chicken for ~15min (turn 90° half way through the cook)

After months of research and practice with many cooks on lower cuts of meat, I found the perfect method for prime rib that does not involve Sous Vide but gives similar results. That is, perfectly cooked meat edge to edge - no brown bands, excellent crust. Here is the link: https://blog.thermoworks.com/beef/science-of-perfect-prime-rib-roast/ The final cook was performed on a 11 pound, 5 bone, dry aged, Prime, prime rib. I could not afford to screw up this cook! I used a drip pan and the rotisserie basket which the roast fit perfectly. Plus there was no skewer hole in the meat. Anyway, it came out great. Excellent bark, the center was medium rare pink throughout. The ends were medium. The meat was perfect and everyone was extremely pleased. The technique above was the key. The big surprise was the length of time. According to the charts, it was going to be a 4 to 5 hour cook at 225-250. The MEATER probes saved the day - I used all four in this roast. At 1:30 into the cook, it said the roast would be done in an hour!! I was in disbelief! So, I put my faith in the Meater, called everyone, moved Easter dinner up, and pressed on. The roast was done in 2:45 total. I foiled wrapped it loosely in a metal pan and let it rest for roughly 45 minutes. It was still really warm when served. It was absolutely excellent. My wife was supposed to take more pictures buy in the chaos of the day, she/we forgot. Again, the technique above was the key to success. I used straight charcoal, no wood. Just salt, pepper and garlic powder. Was going to baste with oil, butter thyme and rosemary the last two hours, but it cooked to fast! And in retrospect, I am glad I did not. The flavor was perfect with the seasoning as is.

Actually passed out. Took the kids to sea world, drank a beer at the park. Let the girls go swimming and in the hot tub when we got home for first time this season, drank another beer. Then, drank a glass of wine that was left from night before while cooking. Then drank nice bottle with dinner. Passed out the nice part about this is I would have never bought an expensive piece of meat like that before but because of this group on the forum and my KK I now have total confidence to nail food like that. Thank you @MacKenzie @tony b @tekobo @jonj @Tyrus @Basher you guys taught me the ropes

Been traveling a lot and the wife has been holding it down so treated her today to a facial, nail & massage session followed by a nice home cooked meal A5 wagyu block cut searedon all sides with sea salt sweet corn on the cob was supposed to make a sliced potato medallion cake thing tfat I saw Frances Mallmean do but for whatever reason my first attempt at using a mandolin resulted in something more akin to hash browns. But I tossed it in Irish butter, truffle salt, olive oil, thyme & rosemary and put it on the griddle fir about an hour and drizzled parmesan cheese on top each time I flipped it. I call it a potato cake it was yummy. Hard to fuck up potatoes with those ingredients served with a 2012 Grgich Hills cab. Spectacular meal. Nailed the wagyu beef. My wife likes it well done but it’s f I serve her some medium wagyu crusted on outside she loves and it and she said it was my best ever. I’ll take it

Tandoori Chicken and naan on the pizza stone. Link to the post in KK Cooking

Using the boat will certainly lend to an added crunch and texture in your sandwich. My favorite color, a tasty maHOGany.

@Troble is the waygu weight in lbs?

I think my KK died, for the last 5 -6 hours it's been stuck at 230F, hasn't moved.

3 rib pork chop roast. cherry smoked.

Anything made of metal will eventually one day return to the earth, it does it slowly and before you unnoticed. It's when you take notice, you realize the party's over. AHH, just kiddin, it should reward you with many years of unique and entertaining cooks, but it'll never have the convenience of the KK and I fear it won't outlast it either. Maybe you purchased the SSteel, a wise choice, if not the other will reward you for many years of service too. Nothing lasts forever, but if you had both you'd have double the pleasure, you know, like the gum..........double mint. Oh yes, you'll definitely need the cover, it's a must.....unless you live in the desert. On the other hand, preparing food and tending a fire on a S.Maria is one and only. It's all visual, the eye's don't lie and it's about the experience the ride. Keeping it covered and rust free makes the ride all the better.

New Zealand salmon. Tri color quinoa with sweet onions, carrots and celery