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My husband's away for a few days and I decided to try being a vegetarian teetotaller while I was on my own. Otherwise known as drying out and slimming down. The only problem is that my Texan girlfriend was in town for just one night and I had lured her to dinner with a picture of a nice T-bone steak. She arrived with this tea towel for me but quickly got with the programme and we had a lovely evening, sober at dinner for the first time in our acquaintance. I tried out some BBQ recipes from Francis Mallman's Green Fire and they were all a success, washed down with homemade lemonade. I didn't get photos of the fennel and spring onions on the konro grill but this one, shows cooked black beans and broad beans getting some char. It made the black beans a bit crunchy and very tasty. Next came the smashed potatoes, grilled with a fennel seed and fennel pollen topping - intended to replicate the flavours of a porchetta and... it worked! The beans were mixed up with the grilled fennel and spring onions and a bit of vinegar and oil to make the centrepiece salad which we ate with our smashed potatoes. Surprisingly filling. Dessert was one of the weirdest things I have ever made. Grilled stone fruit - I used a plum, a peach and a nectarine - with grilled Raclette cheese! Texan was NOT weirded out. We considered what it might need to lift it. She suggested white balsamic vinegar. It was the perfect match. And yes, I know the picture is not the best but I promise you it was tasty. In fact, I am coming round to thinking that I can eat less meat and still enjoy a meal. Shock! Horror.

So...after three days off the booze and eating in a restricted time window, this vegetarian lark seems to be working. I am sleeping better and have lost a little girth and a little weight. @Tyrus is right, I won't ever pass for a vegetarian with two freezers full of meat in the house but I am discovering the benefits of not loading every meal with meat and sides and washing it all down with wine at every opportunity. Baby steps. I can't be bothered with a diet but if I can make some sustainable changes I will be happy.

Couldn't resist a nacho cook this evening, it is quick, easy and fast since I had a bunch of topping leftover from a pizza cook this last weekend.

Where's the beef !!!!!! Sorry, i couldn't help it 🤣

Hello all KKrs. It has been a while since I've posted but not for lack of cooking. Did my first beef cheeks this weekend for the purposes of a good old barbacoa taco. Smoked at 260ish for 4 hours with only an S&P rub, leaning heavily on the fresh ground pepper. I made an adobo with guajillo and ancho chilis, onion, garlic, fresh graded cinnamon, dried mexican oregano, salt, and white vinegar, and water. Since I couldn't find wagyu beef cheek and took whatever was available at the store (I assume choice), I added about 1/2 a cup of wagyu tallow to the dutch oven as it started heating alongside the cheeks the last 30 minutes of the cheek smoke. Put the cheeks in the adobo in the KK after 4 hours. I realized 3 hours into the adobo braise I'd forgot to put the lid on the dutch oven so the sauce had cooked down a lot. I added a couple of cups of water, put the lid on, then continued the braise in the KK for another 1.5 hours, 4.5 total. Then shred the meat, scoop off some of the extra fat from the adobo, return meat to broth. Before serving I'd put the meat in a bowl and mash with a spoon to get the liquid to the surface, returning the liquid to the pot and leavingn the meat flatted in the bowl. Finished off with a fresh roasted tomatillo salsa that was fiery from the serano. Canned charro beans from HEB (they're fantastic - just add some S&P while heating). Smokey, rich with fat, spicy (not hot) from the adobo sauce - it is perfection on a corn tortilla Lunch is going to kick-ass for the next few days!

Here I am on a beautiful not-too-hot summer Saturday gearing up for dinner tonight and a shawarma cook tomorrow for several guests. I love my 42 SBB. It is the perfect grill and perfect smoker. Sent from my iPhone using Tapatalk

I LOVE the towel! Going to get a sign made for my pavilion

Wait, it's not the end, I found them, they're here.

Tekobo, I totally agree with this plan, "I can't be bothered with a diet but if I can make some sustainable changes I will be happy." 👍👍

Decisions, decisions. Should I go left or should I go right, whatever you do Tekebo we wish you the best. I do have to admit it was an imaginitive meal, just don't shake the tree so hard.

I know it was a fun meal, Tekobo.

That looks sooo delicious @Adam Ag 98. I don't think there is enough time left in my life to eat all the tacos that I believe I deserve but I'm going to die trying and this recipe will help!

I enjoy reading everything on the site so far. It seems like a bunch of helpful people from all over the world, passionate about KK, and very willing to help newbies. Cant wait do my first cook this week.

Father’s Day brisket. Brisket was a choice brisket but a good looking choice brisket. Salt and pepper, seasoned night before. 6h at 225 to 160 internal. Wrap in foil and 4.5 hrs more at 225 till point got buttery. Rested for 1 hr then served. No tallow. No fancy holding cooler. Came out pretty good. Maybe I got lucky. I would say not though. It was cooked on my 42” KK. Served with pomegranate bbq glaze (2 cups Pom brand pomegranate juice, 1 cup dark brown sugar, 1/4 cup soy sauce, 2 tbsp black pepper, reduced) My wife made this avocado and asparagus potato salad that was awesome. Fresh tomatoes and plain ol steamed broccoli.

Decide to have burgers for dinner tonight, it's late but I'm starting up the KK anyway. Made 2oz patties, 2 per bun with cheese in between the two patties. You better have your bun dressed before these patties come off the grill because one needs to get the cheese on one patty and then immediately put the second one on top so that the heat will melt the cheese. Taste test.

It’s been a while, here is the latest pizza night. 68% hydration, 750f to start, 685f by the end. 4 to 4.5 min cook time.

Haven’t strayed much from the usual chicken thighs and steak cooks lately, but a friend of mine dropped by yesterday and brought some goodies to grill up. Lamb kofta and a middle eastern sausage which he wasn’t entirely sure the composition of. Grilled and eaten alongside a handful of peppers, some foil pack potatoes, and pita bread with a delicious yogurt sauce he whipped up while I got the coals going

I bet it's similar to doing a pork "brisket." These are damn tasty cuts of pork goodness, too! Pork Brisket – Porter Road

Pork belly cooked like a brisket. Sweet heat rub, coco char, coffee wood chunks. Cooked until 165° internal, wrapped in butcher paper, finished at 203°. I highly recommend this!! Sent from my iPhone using Tapatalk

Spare rib cook.

Nah, ain't gonna happen