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Wife asked for brisket, Caesar salad & mashed potatoes for Mother’s Day. That what she got still working on my Peruvian brisket. This was a big step forward. Made a run with a packet of aji armarillo, aji panca, salt, cumin & black pepper made a marinade of soy sauce, pisco, aji armarillo paste and rubbed that on the meat before using the dry rub. Let sit 36 hours also used the soy sauce mixture to “mop” the brisket instead of spraying it with apple juice like I normally do. Turned out good. Little soy sauce heavy but had a nice spicy kick on the bark. Wife & mother in law liked it and my girls inhaled it. Happy Mothers Day!

Here are some miscellaneous vanilla ice cream servings, some made with full sugar, some with monk fruit - I didn't keep good notes so I'm not sure which are which, but all were tasty! I don't think I have a picture of the best I've made to date; it was just a can of peaches in natural peach juice and a can of eagle brand sweetened condensed milk.

First thing that came to my mind was South Park kids signing "What would Brian Boitano do?"

I've done frozen steak before as an experiment. Straight from the freezer (solid) and onto the grate. It works best on thinner steaks (<1") to keep them from overcooking. Since you like a "black & blue" steak, it should work well for you with a thicker cut like this one.

The KK has been quiet for a couple of months as we were travelling for 6 weeks, and prior to that clearing the freezer of leftovers to leave some space for the house sitter… Finally had a chance to fire it up today for Mother’s Day- my partner loves a scotch fillet steak, so I made her surf and turf with prawns done in a cast iron pan with chilli, garlic, parsley and shed loads of butter. A great success!

Pork tenderloin, air fryer potatoes & asparagus

2734a552a106436ca01644fe04b5a9d4.mp4

I'm a blend of tekobo and C6Bill's methods. I fill the basket similar to C6Bill and re-use the leftover charcoals, ala tekobo. YMMV

Aluminum foil works just fine for indirect cooking. All you're trying to do is block the direct infrared heat - doesn't take much to do that. Just place it on a grate just under your cook. If your cook is very fatty, a drip pan (cheapo aluminum ones) works to keep the flare-ups at bay from the dripping grease.

Video works! Congrats! Tasty looking steak.

Decided to make a steak for watching the basketball game, luckily the right team won so i was able to enjoy it lol Tried to insert a mov of the searing but I guess those cant be inserted from a Mac EDIT< trying MP4 IMG_9248-1280.mp4

Did you get the basket splitter and half grate for your 32BB? Splitting the basket so that there is a cool zone under the half grate is one way to achieve indirect cooking. Or simply lighting your fire at the far end of the KK, away from the half grate is another. I never use the ceramic heat deflectors and am not sure what you mean by the "stainless drip pan". A stainless steel pan came with my KK as standard. I sometimes use that to catch drips. I also have a double bottomed pan for the 32 and the 23 and I use the pan from the 23 in the 32 when I want to cook something underneath the main grate, with the added benefit of tasty drippings from the food above.

Hi @Mcdddy. I almost always go with a full basket. I re-jig the coals before my next cook, usually moving the partly burned charcoal to the middle and top and surrounding with fresh charcoal. My lighting method varies and the only thing that remains constant is that I only light one location if I want to maintain low temperatures and 2 or 3 locations if I want a high temp cook.

PBW is the way to go. I use a washing machine pan which is the perfect size for 32 inch grates and shallow enough depth for soaking without having to use a ridiculous amount of PBW for soaking. They even have a drain hole.

Awww. That is making me sooo hungry. Going to put steak on the order for supper very very soon....

That Roadside Chicken recipe goes all the way back to the old POSK Forum days. It's pretty tasty as I recall - been a long time since I made it, as I've moved on. My go-to recipe is for Cornell Chicken or Alabama White Sauce (very similar recipes.)

@tekobo I am a big fan of using the half grate for indirect cooking of the meat then reverse searing on the cast iron pan with some Irish butter. While the meat is resting I cook the veg usually carrots or asparagus in the leftover pan juices.

I haven't made a meatloaf in ages so ....

This guy lost immediate credibility when he included Cowboy in his list. Worst lump charcoal on the market (IMHO). It's made from scrap lumber, so you don't have any idea what wood it is (or if it's been treated!), burns up in a flash and produces a lot of ash. If you want a better source of info about charcoal (including KK cocochar), go read Naked Whiz. The Lump Charcoal Database -- Naked Whiz Charcoal Ceramic Cooking