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My neighbor came back with a Sea Bass this time so it deserved some herbs to bring it around. Out on the KK and on to the plate. Herbs consisted of Chives, English thyme, Italian Parsley, Curly Parsley, Red onion, lemon, salt & pepper in olive oil . I used to get most my herbs at the market but this year we stepped up and built a herb box to hold them all.

Chicken thigh dinner. Plated.

My wife asked, What do you want for supper, chicken wings? Nope, I want beef, check the freezer. Well, 10 minutes or so later she comes back with a frozen 3 rib choice rib eye from 12/20 and a recent one from 4/22, it was obvious kind of where to go. So the old piece set out on coolish day in the sun but never thawed completely in the 5 or 6 hours . I cooked it on the Santa Maria, although it could have been done on the KK as well but this had to be a visual cook being partially frozen. Who say's you can't cook a frozen steak and have it come out the way you want. Montreal on one side and a Santa Maria dressing on the other, just right.

chicken on dragon boat festival day and my in-laws actually ate my food..😓

@Tyrus looks delicious. Having fresh herbs is a true joy in cooking. The box looks great!

Hey- we have Costco too!

I cooked Deep Pit Beef (adapted to the Kamado). You can read more about it here. There isn't much to look at, it's basically a beef roast sealed in foil and cooked low-n-slow for 12+ hours. It's popular (or was) at California fairs and rodeos. Rather than dig a 4 ft deep hole in my backyard, I used the KK. It's kind of like beef pot roast meets pulled pork. It's great by itself or on a bun. Would make for good tacos and enchiladas also. Seasoning is basically 50/50 prime rib rub and black pepper. It turned out well so I'll be doing it again soon. I'll make sure to take some pics and post in KK Cooking.

Have a big tomahawk tomorrow so went with wings today. Setup indirect on left side and dropped then down to the lower grate on the right to crisp up a little. Finished with Texas Pepper Jelly’s Peach/Mango/Habanero Bird Bath. Sides were tortellini with pesto and an artichoke salad