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Been trying to find some dino ribs for awhile and came across some USDA Choice ones from Costco. Just used some Meat Church Holy Cow and added a couple post oak chunks to the basket. It was in the low 40s today and noticed a pretty big difference in how much more I needed to open up the vents to keep temp. Wanted to cook them at about 275F but let it stay around 230F so I didn’t have to open things up too much. Maybe took a little longer to cook but they actually finished right on time for dinner (allowing to sit for a while of course). Wow, they were awesome. I get the hype behind Dino ribs now. I thought Choice was plenty juicy with fat. I think any more would have been too much and won’t be seeking a higher rated cut in the future. They were so rich. No shots of them on the grill but I do have the end product. Sent from my iPhone using Tapatalk

Those Dino ribs look awesome! Nicely done!

Pizza night for a college football Saturday. 24 hour poolish dough @ 65% hydration. The new twist was a bbq pizza with sweet baby rays sauce, caramelized onion and pulled pork w sharp cheddar. We will do that again. The kids love the bacon pizza best.

Both of my brothers and their wives are staying with us this weekend- given restrictions in Australia over the last 2 years this is the first time any of them have had a KK experience. A large bag of meat was picked up today… Bistecca Fiorentina was on the menu tonight, with a spicy green apple (papaya) style salad. Ribs and pork butt coming up for Sunday lunch, I may never need to eat again.

Did a pork belly last week, cured it then smoked on the KK Sunday and sliced it Mon. Today was the taste test. The morning of the smoke was perfect. I have 20 of these piles, 7 strips per pile. Taste test. Double espresso coming up.

I was in a cook shop in Sweden over the weekend. I think the must have titled this display "shock and awe" when they dreamt it up! Huuuuuge pots!

Sunday lunch also a major success- pork butt rubbed with 5 Monkeys rub, cooked at 250F for 11.5hrs, pork ribs for 5 hours (including 1hr in foil). Vinegar based and also espresso BBQ sauces, pickles, coleslaw, white buns and habanero hot sauce. My brothers were feeling a little ‘dusty’ this morning after last night’s fun; suffice to say lunch made them feel a whole lot better.

Funny you noticed that. We live on a very steep slope here close to Puget Sound. (which made unloading the KK very scary!). The short fence was actually a concern to me when they brought up the ground just a bit to level the area some. I thought might look odd to have a bit of a short fence. But it is actually really nice. It's easy to see over the fence to the west where we get beautiful sunsets over the Olympic Mts and Puget Sound but with the neighbors being so much lower, both parties still get privacy from it. The deck above enhances that view even more. That is all new as well.

After waiting like 14 weeks for the cabinets, then another month for the countertop, the transformation is completed! Not really a full outdoor kitchen but it has electrical and a fridge. I didn’t even want to get started with what plumbing would have added to the cost. I tell you, contractor prices are astronomical. I am done spending! Except meat and fuel [emoji2]. Very happy with the results though and looking forward to entertaining. Unfortunately it’s done just in time for the rainy winter here in the PNW. But that’s why I had an under deck rain system installed. Hoping to maximize the year round use of the KK. Also going to be a lot better with countertop space and cabinet storage. Sent from my iPhone using Tapatalk

Picked up a 15lb Prime Brisket, 4 racks of spare ribs and used 4 different rib ribs that my good buddy @jonj turned me on to, plus used a brisket rub from @jonj. Ribs were rubbed with honey mustard then dry rub sat in fridge 36 hours. Brisket was rubbed with Worcester sauce then dry rub in fridge for 48 hours was aiming to serve at noon today so started the bbq during my kids birthday party yesterday and the brisket went on at 4pm much time the delight of all the dads who were at the party. Smoked at 250 with some coconut charcoal and mesquite wood. I expected to get up in the morning and wrap it but I ended up waking up at 1am, spritzing the brisket with apple juice, getting back up at 3am spritzing again then I got up at 4:45am thinking it would be time to wrap it but when I checked the temp it was 206, so I pulled it and wrapped it in butcher paper and a towel and put it in a cooler at 5am started the ribs at 5am, threw some post oak wood in there and cooked it at 225 for 5 hours then foiled it for an hour wife convinced me to get pre-made potatoes from Costco so I opted for scalloped potatoes which everyone liked and I got premade Caesar salad from trader joes. Everything turned out great. It’s been a minute since I did a big BBQ but between the last two weekends I made 2 pork butts, 4 racks of ribs & a 15 lb brisket. Thanks @jonj for all the rubs. Everyone liked them

Made some duck for a special occasion today, once rested I like to slice it thin then wrap it in prosciutto di Parma with a hard cheese and olive tampenade. Served with more olives and grapes. Lunch was followed by pumpkin carving, I like Halloween 🎃

Two pans arrived from Rameria Mazzetti yesterday - weeks before originally expected.