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Beautiful cooks everyone! Simple roast chook tonight, always such a juicy result on the KK! Sent from my iPhone using Tapatalk

We had been out of town for a week so decided on pork chops for relatively easy dinner. Monster rib chops were available so I used a Jamaican dry jerk rub along with roasted brussels sprouts and mashed potatoes with mushroom gravy. The cast iron pan is a 12" Lodge, for comparison:

They look delish nice cook mate. Next time try 250 . Mine only take 3 hrs at 250 on my 23 Sent from my SM-T835 using Tapatalk

Thanks mate - and will do. Might cook up some chooks while i do the burn in on the weekend.

Rotisserie octopus. Marinated in lemon juice, olive oil, garlic, salt, pepper & orgeano Roasted sweet potatoes with rosemary & brown sugar Sweet corn

Awesome looking T-bone nicley done Sent from my SM-T835 using Tapatalk

That's exactly what i needed thank you!

The more I use this thing the more I like it. I'm really surprised at how evenly the food cooks. 45min, dome @ ~400°F, fish pulled at internal temp of 155°F

Wild CA King Salmon Tricolor quinoa with sweet onion, celery and homegrown rainbow carrots griled asparagus

Haha believe me you do not want to have seen us in action! It wasn't graceful by any means but we got it to its home eventually.

Back bacon, aka, Canadian bacon are roundish and breakfast bacon is in long strips. Now you know the story of bacon and I'm sticking to it. Different cut of pork altogether.

@ Troble, no way am I trading your octopus for a rib and I know you know why. The ribs were marinated overnight with crushed black pepper and granulated garlic. Grilled for about 5 hours and the temp was about 230F as I remember. I am about to warm the rib for dinner and I plan on steaming it in the Vermicular Musui Kamado. Just add 2 or 3 tablespoons of water and maybe 10 min. on low. Here you go leftover rib meat dinner. Now I just need a double espresso.

@tekobo, I completely understand @Sharky’s distraction. Good edit, @Poochie.

Happiness is- a simple dinner on the KK. Scotch fillet steak, some charred pumpkin, brioche buns and salad. Lower grate, hot.

Found some beef ribs in the freezer and the weather was nice so why not make the most of it. Plated.

Bourbon sausages. 88 degrees. Pool, beer & brats kind of day

Decided to make something nice today, it was in the 80's so it actually feels like summer time. 40 oz Porterhouse from SRF, did a reverse sear. Finished caveman style of course

You've got a smart husband. I see an edit in my future.

Today was steak day, I’d been a little under the weather the last few days but feeling better today so went and got a nice thick porterhouse 👍 cooked at 250 until internal temp got to 110, then rested before searing caveman style.