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Pizza night here- first time in quite awhile. Ham/cheese for the kids; and four varieties for us: - classic margherita with buffalo mozzarella - potato/ mushroom/ truffle oil and thyme - chorizo/ brocollini/ chilli - anchovy/ capers/ chilli Happiness!

Great looking pizza !!!!! we went out for a day early Fathers Day dinner last night, local place, Mother Anna’s makes a great sausage cacciatore

Scored a great tri tip from my local butcher and decided to prepare it for tomorrow. Injected it with my favourite koren bbq sauce then sprinkled it with the last of my gunpowder Tony b sent me .vacuum sealed it to marinade . Sent from my SM-T835 using Tapatalk

https://binchogrill.com/collections/grills i have the 24" model. t compressed bamboo charcoal sticks worked pretty well, so now i don't need expensive binchotan. the tare i made is new so it wasn't too thick, but it was damn tasty. the chicken was so good..ehh.. i need to work on the skewering. not enough meat will burn the skewer. skewers roll around if unbalanced. skewers too short will burn your hands when picking up.. very fun to cook on.

@Aussie Ora - Holler at me if you want me to ship you more Gunpowder?

Pebbles are nothing but damaged tiles, rejects 😬

No, we didn’t. Sent from my iPad using Tapatalk

I ended up getting this one: https://www.amazon.com/dp/B09H6W27CB?psc=1&ref=ppx_yo2ov_dt_b_product_details I'm not sure that I will like that it's rechargeable and uses a propitiatory cable but I like the scale so far. It's not more accurate than the replaced scale but it does show an additional digit when in ounces mode and it responds much quicker so it's easier to hit my target weights. The instructions say to remove the batteries if immersing in water; that's an easy tradeoff since no screwdriver is needed to remove the battery cover unlike other waterproof scammed I looked at. It survived a quick rinse in the sink with the batteries in place after I got flour all over it while I was parceling out pizza flour for vacuum packing as mentioned in the vacuum sealer thread.

Sure sure C6Bill, I wasn't born yesterday, I wish I was though.

Swordfish with a simple arugula salad. Cavenders and lime on the fish. Love the 16TT for weeknight meals like this.

Comfort food was required today. Did pork meatballs and made some spaghetti pasta to go with them.

Speaking of briskets - tried something completely new yesterday - PORK brisket! Yep, from Porter Rd. It looked very interesting, so I went for it. Cooked just like a beef one - 225F with the Guru, smoker pot with hickory and apple chunks, indirect. Rubbed with CYM, Dizzy Dust and Slap Yo Daddy. Going on the KK. Out of the stall, 165F, ready to wrap in pink butcher paper, slathered with smoked pork leaf lard. Done and unwrapped. Very juicy! Sliced up like butter! Plated with smashed roasted red potatoes and a Southern/Asian mashup of succotash - I don't like Lima Beans, so this one has Edamame. Seasoning of Sake, Mirin, Sesame Oil, Shallot Crack Sauce, Mala and Togarashi. Pretty good! But the star of the show was this pork brisket!! Better than pulled pork or ribs - juicy, soft texture without being mushy, almost buttery. Might be my new "go to." Just wish I could get it locally without having to order online.

Bourbon sausages with Dijon mustard on brioche bun served with frozen store bought Yukon gold fries dusted with garlic powder and truffle salt

Meanwhile here, finally took the plunge on my first overnight cooking session. Black Angus brisket, 5.1kg (11 pound). Convinced the wife that an overnight cook was a better option as otherwise would’ve been a hot and fast session all day to get it done, with much smoke. So I decided that a year in to my KK experience, that I knew (enough) what I was doing. Lit the KK at 9:30pm, giving myself a couple of hours to be close enough to 220. Was worried that I’d end up hotter, so leant on the conservative side. Trimmed and rubbed with Meat Church Holy Cow. On at 11:30pm. I was so stressed that I barely slept- kept dreaming of coming to the KK at 3/4am and finding 400f, and things done… obviously got to sleep eventually. Checked at 6am; 200F, stalled at 140F. Cracked the damper a bit; my little boy (who usually wakes the house up) slept in till 8am bless him… 220F; 145F on the brisket. Let it coast through the stall. Wrapped at 12.5hrs/ 170F. Cranked the KK to 300F to help grill some simple snags and burgers for the kids. Pulled brisket off after 19hrs of cooking. 2hr rest. Served with roast potatoes, horseradish cream and spicy salsa. Beyond delicious… not sure if it was the low/slow (previous have been also amazing but hot/fast), or maybe it was the new butcher…either way. Another win for the KK…

@Troble I like living in the midwest but, boy howdy, I would love to be able to start a sentence with: So I joined the monthly club at my wagyu butcher.

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