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Hey all, I hope you are all well. I recently made some sausage with a friends, Italian hot links and Borewors Whilst making the sausage, we thought we’d make a day of it and cooked a large suckling pig, this one was a fairly big one and just barely fit in the 32BB Sent from my iPhone using Tapatalk

I bought a whole ex-dairy nanny goat and it arrived beautifully cut and just as I had asked. Most of it is in the freezer but I had a load of cubed shoulder (bone-in) and cubed leg to turn into curries. Had fun yesterday cooking four separate recipes. First I started by browning the meat for my Nigerian goat stew in the KK. Came out very well and with much less mess than browning in a pan in the kitchen. I missed a trick though. I should have put a touch of smoke on the meat at the same time to create the "authentic", cooked over wood smell from party food back home. I bought the Grill Rescue grate cleaner a while ago, as recommended by the KK shopping channel. I have not been hugely impressed in the past but it did work well for cleaning off the grates before the next stage of cooking. This is the Nigerian tomato and scotch bonnet based stew, cooked in a tall pot in the IDK. All the big bones are the stock bones that I left in to add flavour. Fished them out before packing into freezer containers. And three tasty dishes, cooked over 2-3 hours in the KK. Top left in the blue cast iron Le Creuset is the sauce for a goat biryani, to be layered in with rice and crispy brown fried onions. Bottom left in the green cast iron Le Creuset is an Indian goat curry with spinach added at the very end. To the right in the La Chamba pot is a deeply flavoursome West Indian goat curry. I normally avoid putting my Le Creuset stuff in the KK for fear of getting the exteriors blackened but using the KK as a large oven with a steady heat but no flames meant no blackening to worry about. And yes - all four dishes are super tasty. Most packed away in the freezer now, waiting to dispense joy at a moment's notice!

A dozen years ago or so I started using C6Bill as a screen name while I was driving a C6 Vette Now I’m an Oldsmobile guy😆

I did two batches of Wings and Tater Tots for dinner and some first of the season spinach.

@MacKenzie, I Love the closeup of the ketchup!

A split turkey and a link of 7.5Lbs of Voodoo sausage I made yesterday. Turkey had a generous sprinkling of Rufus Teauge Chik'n rub (all you need for poultry) and the sausage had a little kick but nothing to linger. Plated up for Sunday dinner and a spot on the couch.

Yep I used wide foil all the way across the lower grate. Essentially allowing the fire / smoke to come up front and back - wide foil leaves about a 1-2 inch gap all the way across front and back which is perfect. I had the two big drip pans that came with the kk42 as well as one smaller one wedged in one side that covered most of the lower grate. I can take a picture once my grates are clean of the arrangement - soaking them now. I would say this setup did not catch 100% of the grease but close. The KK is certainly no worse for wear. All of the bbq came out great, too. Just a crapload of work. Started the cook around 10am sat. Was finally done at 4am Sunday. I held done butts in a hot cooler. Had one with an ice water bath going to cool it down quickly as I pulled it and put each butt in vac sealed bags. I pulled 3 butts worth and bagged the 12 -15 bags, allowed the bags to cool in the cold cooler for 30 mins, then cleaned the utensils and repeated the process until done. Hot bbq stayed hot. Pulled Q cooled down fast. Now I have around 50 vac sealed bags ready to roll. Sent from my iPhone using Tapatalk

I thought it looked more like something from kitty's litter box. Glad to know it wasn't!

We will just call you 00442.

I've been very busy these last few weeks building a Pavillion, my wife wanted something permanent and bigger. I'm waiting on the steel roof from the manufacturor in Penn and when it arrives it'll go up and then maybe I'll have time to access and assess the new cooker. Like you and many others one cooker just don't slice the bread, you need a few for special applications, size of cook, enjoyment etc. It's then I'll reveal my choice and reasoning behind the choice. Sorry, but your Humphrey's looks great, like the color and the Gunmetal contrast.

Thanks much @tekobo . I have all of the ingredients so I’ll post results and pics to the forum / thread once I make this. All the best,

Friday night and the NFL Draft is in Kansas City. Time for Shrimp Tacos with Chipotle Aioli.

I suggest reducing the moisture content of your pellets or wood chips by heating them in the microwave until it stops steaming. The reduced moisture helps to keep the wood smoldering and not go out..

So, after sitting on the sidelines for at least a year I’m getting ready to jump into making “Al Pastor” tacos. While I understand that taste is a preference and that coming out of the gate one will likely be tweaking the recipe. For this post. .I’m questioning the quantity of “Achiote Paste” in this specific recipe. I see that “Troble” in his initial post mentioned adjusting the sugar on future cooks. Also, I researched the quantity of “Achiote Paste” on a pretty large number of recipes on the web and I don’t see any that use as much as this recipe. In researching the flavor profile of “Achiote Paste” I see peppery and bitter associated with this. Like making beer there is a balance between sweetness and bitterness. I’m wondering if any of you out there who have made this recipe have decided to cut back on the Achiote paste or have increased the sugar content to offset the bitterness? If yes I would appreciate your feedback. My plan is to cut back on the Achiote Paste to start with and to just taste and adjust until it seems like I have the flavor profile that is pleasing to me. Thanks, PS, just including a picture of the meal we cooked ast Friday - Chicken and Mole Enchiladas, Cheese and onion Enchiladas, Mexican Frijoles y arroz…..everything is homemade including the tortillas and mole (made 9 gallons of mole the weekend before). The plates are simple peasant type my dad had made in El Salvador in 1976…..I treasure these.