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Last weekend, some friends came to town for a birthday party and some music. The birthday girl wanted some baby back ribs from one of the local high-end BBQ places. This weekend, I made these. Much better, even if I say so myself.

so during my holiday in greece, i got an email from kk informing me the duck hanger for the 19 was available. naturally i pulled the trigger and when i came back it was already waiting for me in a box. my initial concern was that there may not be enough clearance from the hanging bird to the coals. so i ignored dennis’ advice and bult the coals around the perimeter floor of the kk. so just to remind myself never go against the advice of the maker because i could not get the grill up to temp. this chicken took twice as long to cook and i went back to using the charcoal basket in the second half of the cook. so realistically this is for one bird in the middle hanger because there is no space to fit three chickens in a 19, unless im doing something like long strips of meat. one of the hooks came loose so i think i will bring it to a metal shop to make some kind of permanent but swivel attachment. overall happy with it and will try to do a proper cantonese roast goose in the near future. but using my banked charcoal basket and not struggle with charcoal on the floor.

As soon as I read, "I ignored Dennis" advice..." I knew there was trouble coming.

I used to buy both Lazzari lump and Lazzari briquettes, again with a natural binder. I've moved on from both, but I don't have a prejudice against briquettes. Taste, convenience... They're certainly a quick way to get a pizza fire going.

Tri tip looking good injected it with some plum Sent from my SM-T835 using Tapatalk

That looks mighty tasty

One of the first dishes I ever learned to cook and still one of my favorites…Chicken Marsala

Happy Easter everyone. I had dinner at a sisters house today but as always I’m in charge of the turkey and bread lol Hope everyone had a great day !!!! And I grabbed a fruit of the Forrest pie 😁

Pulled some CostCo wings out of the freezer yesterday for dinner. Built a pretty raging fire on one half of the 32 and hit them direct for a couple minutes, then moved them to the cool side and closed the vents a good bit. Brushed with sauce a couple times while on the indirect side, as well as after pulling them off and wrapping in foil for a few minutes. Still floored at how easy cooking on the KK is. These were insanely tasty