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Road trip. Very long road trip. We drove 15 hours on Sunday to the South of France and a further 6.5 hours into Italy today and my 16KK came with us: Here is Dan the Man, helping us load her into the back of the car Sitting pretty in the boot My husband had originally planned to attach loads of ties to the KK but instead decided to leave the back seats up and we packed all the rest of our stuff around the KK. Resting now after all that driving. Will post photos in a few days when we have her all set up and ready to go.

Another tasty KK thigh cook last evening. Salad was tomatoes, cukes, and sweet onion.

@tony b Lowes and home depot both carry KJ Big Block. If your local stores don't stock it you should still be able to get free ship to store on their websites.

I’m guessing that is the only KK anyone would ever take on a road trip lol Looking forward to seeing what you cook up 😁

In case you think I'm not eating, think again, I've just been slack on posting. Double pattie cheeseburger. Made the rolls the day before.

Goaded on by recent steak cooks on here, @C6Bill you know who you are, I got out this thick veal steak to see what it would be like, cooked from frozen. Partway through the cook I realised that @Syzygies was probably right and that, in order to get the close to edge to edge very rare steak that I would like, I really should have defrosted it and gone with the sous vide pre-cook and then hot and fast sear. All that became irrelevant though when I forgot to get the steak out of the KK soon enough. It was already at 40C when I took it off the grill. After a bit of resting it was much more cooked than I would have wanted it but…it was very juicy and delicious. In fact it was cooked perfectly for my husband, who was away on business. I ate it all by myself and thoroughly enjoyed my gluttony. I will try for the perfect steak again soon but this was a good substitute. I’ll aim to take some prettier pictures next time too! .

I’ve been doing simple stuff lately, wings and steaks so decided to get back to a nice low and slow cook for the holiday weekend. I took a slab of SRF Black grade plate ribs out of the freezer. Started slow at 235 as we wanted to take a nice long walk on this beautiful spring morning. later in the cook I went to 250. Seven hours naked and two hours wrapped in paper. I really could have left them in an hour longer but IT was 200 and they probed like butter so I pulled them off. Rub was Holy Cow, it’s all I use on beef. So moist and tender, but so rich, can only eat so much. But I added broccoli to the plate so it was a nice healthy dish 😁