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Lovely cooks all around! Nice job folks! Making me hungry. I do like a Carribean goat curry. @alimac23 is that a Cavalier in the piggie picture? I've owned 4. Sweetest dogs around! Unfortunately, they don't live all that long typically. This is my current baby - Buddy. He's about to turn 2 years old.

Demi Glace, made from deboning 60 days dry aged rib rack and pellicles. Takes a while to make but worth it...

I've done a cold smoked salmon using the smoker attachment. But this was 5 years ago, so don't ask me any questions about how I did it - I've slept since then! LOL

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

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 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.

Yes, 24 hours for a 5 lb butt does seem a long time. The pink (uncoated) butcher paper favored by Aaron Franklin for some cooks is something I'd consider here. One often wraps a butt in foil to rest in a cooler after cooking; the pink butcher paper somewhat breathes, so one can use it for the latter part of a cook with less detrimental effect than foil. This isn't a popular choice for butt, but 5 lbs is small. Legends of Texas Barbecue Cookbook helped me to reject orthodox thinking, like taking 225 F as gospel. Pit masters do what they need to do. Aaron Franklin cooks everything at 275 F, that's the house temperature for cookers sharing various meats. Especially with a smaller butt, I'd try this. One tells when a butt is done by touch, not temperature. When it yields, the bone threatens to wiggle out, the butt is done. I'll just say it, conventional wisdom is an oxymoron. The standard advice for when a butt is done is misguided. The butt I've had at commercial restaurants in North Carolina was very weak. It wasn't Charlie Chaplin shoe leather, but it might as well have been stewed unraveled cotton rope. There's a point cooking any butt where it transitions from needing to be sliced, to "pulling". There's a later point where the meat strands become ropey. One wants to catch butt after the first transition, but before the second transition.

Yum yum looks delicious Mac!

Yes, get to know your grill before embarking on the venting. You can do as many cooks under 350F as you'd like before needing to do the venting.

I don’t have them custom but I use them all the time. I place them close to the fire for searing.

@ Tekobo, my taste buds are kicking up a storm looking at those pixs. @ Alimac, lovely job on those sausages and the pig.

I have some but I've never used them on the KK. They do an excellent job of searing and keeping the grease off the meat, but I hated cleaning them more than doing taxes. I'm sure they could custom cut some for you.

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

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 went with Candy Apple for the body and Gunmetal Grey for the doors. I wanted a cooker that I would not need to tend like my stick burner, and hold a decent amount of meat. They do make a quality product. It is a great product, very well made. And heavy. I have had it since 2016, very happy with my choice. What did you go with?

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

We need a front to back splitter for the 21 and 23 with non-round baskets. This setup is kind of ghetto to make it work. Otherwise a 1/2 grate that splits side to side would work fine too. Sent from my iPhone using Tapatalk