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My husband and I managed to lift the KK out of the car between us. Here is the base coming up the apartment building in the lift. And being wheeled through the apartment once we got it on the base. Here is the KK, spring back in and the couple of tiles that came off in the move re-grouted into place. Lovely bundle of asparagus from the market. Lamb chops followed. Feta and lemon zest enhanced the asparagus. Yummy dinner. Welcome to Italy!

I asked for a rack of ribs from my Italian butcher yesterday. When he heard they would be going on the BBQ he insisted on cutting them between each rib like this: I suspect it is because they don't use smokers as much here and expect to have to cook their BBQ ribs a bit more quickly. Anyway, I followed the Italian theme and marinaded with balsamic vinegar, peperoncino and salt. Had to cut the rack in half to fit it on my 16KK and it only took 2.5 hours to cook at about 150C. A bit too salty and slightly dry so I think I may shred and eat with pasta later in the week. Fun to try but will need to take a different approach next time if I do go for the pre-chopped rack.

Been awhile since I’ve made pizza and my two little sous chefs each wanted to make their own pie. KK ran a little hotter than normal and we were a bit out of sync on our timing of pies so I got the first one a bit crunchy on one side but it all worked out and my 7 year old sliced all the bell peppers herself and did all the toppings so she was pretty proud two pepperoni & a bell pepper w/black olives

Reminds me of an old saying, "have KK will travel" or originally said, "have gun will travel." A very old western Tekebo, depicting a gentlemanly-gunfighter for hire. You've taken it to another level Tekebo, all the other BBQ's are hiding & shaking in their boots.

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.

Funny you mentioned a charcoal in review Tony, not two hours ago I looked up a lump called LumberJack produced out in Eastern Europe. Now it was described as coming from the Ukraine in one spot but the article said Hungary. So they ranked this lump with 5 stars in every catorgory, something they've never done for any charcoal. It's mostly odorless and burns long and is extrmely hot at 1074 degrees with generally all of the pieces of a consistent medium size with no large chunks. There are other charcoals here in the US called LumberJack but I don't belive they're of the same orign. Googling gave info on it, however Amazon listed it, but I couldn't find it there. It may be something worth pursuing, maybe not.....it all depends how far your rooted.

no - fully dried wood chunks for smoking.

Excellent dinner and location for the KK!

Love it, Well done, Tekobo.

Wow, what a great job your sous chef did.

I got the KJ BB at Lowes too. Honestly i wasn't holding out too much hope when i picked up the bag, it felt like it was going to be full of ash and tiny pieces but it wasnt too bad, mostly medium sized chunks

Normal everyday type stuff here - some asparagus and some chicken. Chicken prepared with simple spritz of Apple Cider vinegar, salt, pepper, and parsley flakes. Seasoned about 1 hr prior to grilling.

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

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 😁