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My father in law came back from Peru and loaded me up on spices. So I made Peruvian Pollo a la Brasa. Marinated the chicken for 36 hours. Roasted potatoes with truffle salt, aji pan a & oregano. Topped with Peruvian Green sauce. Will eat this next few days.

@Tyrus - I've actually intentionally cooked a frozen steak on the KK. I wanted to get a good crust without overcooking the interior. Sear grate at very high heat.

Sunday Pizza Night! and first time using my stone and doing 'za on the kk the pizza looks a bit comically small but it was around 10" - it just shows the awesome size of the 32BB, and its a 14" peel. 600F in the dome, and ~3 hrs heat-up/soak

Hey there @Troble, I too have that chicken recipe of yours on my list to do v soon. I found some yellow aji paste in, of all places, an Italian deli and have brought some home to try. Definitely stealing @tony b and @Tyrus' trick of cooking a steak from frozen. Won't work with my really thick steaks but will be great for achieving my nirvana of a crusty outside and cool middle. Drooling already.

Beard Papa's Cream Puffs. It's like an eclair, but with 10x the pastry cream. Probably one of the guiltiest of guilty pleasures in the pastry world repertoire. Recipe is pretty straight forward. It's Japanese but the ingredients and how-to is in english subs. Bake for 35 min at 190c. I highly recommend a pastry bag or gun for this.

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.

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.

Headed to the butcher today, hoping to pull some pork. No Boston butt available, so bought a 1.2kg pork neck instead. Made up a rub, cooked at 230F for 8hrs, wrapped in foil from 6hrs. 2 hour rest. Homemade pickles and coleslaw, bap rolls. So much smoke flavour, very impressed.

Today was tomahawk day, the pics don't look all that good but the steak was. I went about 5 degrees over temp as we went for a walk and it cooked a little quicker than expected. Oh well, it was still in the medium rare range so it's all good

Great looking pizza @Munschie !!!!!!

Peruvian green sauce - the #2 Crack on my list!

“Nobody puts baby in the corner” 😁

Buy one that has a high resale value.

Chicken thigh dinner. Plated.

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

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.

Heres my new beast. Big enough to cook any cut meat i like. Also grate to basket is the same distance as the legged size KK.

Here are the rotisserie chooks and elote from the weekend. No plated pictures, but that is just because it was gone before any could be taken [emoji6] Sent from my iPhone using Tapatalk

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

Snake River Farms Wagyu Brisket. Rubbed with soy sauce, Worcester, salt & pepper homemade cornbread man n cheese sweet corn on the cobb ribs two ways. Honey mustard, salt & pepper, aji Amarillo, aji panca & bbq sauce honey mustard, dizzy dust, bbq sauce

The neighbor came over after he was fishing in Cape Cod Bay and dropped off these Poagies. I soaked them in Italian dressing with sliced onion and sliced red pepper for 6 hrs. Nothing to look at, but the fish was ever so fresh having a slightly sweet taste, cooked over lump with pieces of maple wood smoke on the Santa Maria. And a sprinkle of Maldon salt

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Beautiful birthday dinner Remi! Is it your birthday? I cooked some pichana on the rotisserie today, and a loaf of bread. Sent from my iPhone using Tapatalk

Birthday dinner here tonight- grass fed eye fillet, with asparagus and cherry tomatoes blackened on the KK. Rum and raisin white chocolate cheese cake to follow. I was a happy birthday boy that’s for sure.

I have two, one of the very first ones coming out and then one of the newer versions. Both get used regularly and are in terrific condition. First one is over 10 years old. Best investment I ever made, can't even count how many awesome meals I have made and compliments I have gotten and I'm really not that good of a cook!

Bought my 23 OTB 10 years ago. Still cooking with all the original equipment. Unit 610, Levi Blue, cranking out great food for friends and family. Kook on fellow KK'ers Steve