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What is better than one flat crispy KK cooked chicken? From KK to table. Delicious!

Had friends round to dinner- ended up also being a watching party to see the Matilda’s beat France in the women’s soccer World Cup quarter final. What a night. 11lb brisket, 10hrs at 275, post oak chunks and meat church holy cow. 2hr rest. Espresso BBq sauce, horseradish cream sauce, spicy salsa, smashed roast potatoes, coleslaw, salad, beer, wine, adrenaline…

I can't believe i've never cooked corn this way before, pulled the husk back and removed the silk then folded the husk back up and soaked for 20 minutes, cooked at 375 for about 40 minutes turning once. The corn was so sweet and juicy it didn't even need butter. Then did cheeseburgers on the lower grate. Forgot to take pics of the burgers while cooking. That was my big meal yesterday after a late Saturday night seeing Loverboy and Foreigner at the Xfinity Center in Mansfield MA. What a great show I have as few video's from the show on my web site if anyone would like to see Foreigner

Happy wife, happy life. Gift her a Weber gas grill and problem is solved. The gas attachment isn't designed for cooking...certainly not grilling. Facebook marketplace has several gas grills that still look new!

Well, if you recall, in our last episode, my Fireboard 2 had a failure, and was showing the battery totally depleted. The unit would turn on, but then itself off again in less than a minute. After about 20 tries, I got the unit to re-set and was able to charge the battery up fully. So I put it away until this last weekend, three weeks later, when I intended to do some babyback ribs. But guess what? No battery and it wouldn't charge at all this time. So I would have ride bareback, so to speak, go commando (where did that phrase originate from, anyway?)....go old school. Wing it. I had to control the temps myself, manually. AND I would need a new temperature gauge, since the Fireboard sensor had been providing that function for the last two years. So a trip to Home Depot.....and I was in business. Happily, I can report that although there were a few ups and downs, overall I managed to keep the temps within a decent cooking range, and got really good results: see photo. So the unit went back to Fireboard Labs in Kansas, and I am really happy to report that their service is just GREAT! Scott Myers at Fireboard stayed in touch with me by email throughout the process, acknowledging the receipt of the unit, informing me about progress, and finally when it was done. Best, the problem was just a bad battery, and the whole fix only cost $20, and it should be on its way back right now. Can't say enough good things about Fireboard Labs. Looking forward to doing some pork shoulder next.

Cooked these up yesterday. Dry rubbed with store bought maple bacon rub. In for 3 hours at 250, then wrapped in foil with butter, brown sugar, honey and agave for another 2 hrs. Out of the foil, then brushed on some BBQ sauce and back on the grill for another 15 minutes.

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@Tyrus The brisket was all my fault, I needed to hold it for 6 hours before the party. And i was still kind of half asleep and i just tossed them in the cooler with towels. They were still wrapped in the butcher paper, no foil. All the moisture got sucked out by the towels, The were at a perfect temp and nice and jiggly when i pulled them off the KK. I ruined 35 pounds of brisket 😝 But we are having another party in 2 weeks so I got two 15 pounders from Snake River Farms. I will make those ones perfect

Testing a new to me Donair meat recipe. It is still cooling but it does look good, time will tell. Just off the KK. Final internal temp was 165F. Did a taste test and it is good, we will see how it goes when I make a donair with all the veggies, cheese and sauce. It is not going to go to waste that is for sure.

Bone in leg of lamb roasted olive oil & garlic cous cous (pearled) Mediterranean salad naan homeade Tadziki

I cooked my first hot smoked salmon earlier this week. A little saltier than I prefer - either too much in the brine or kept in the brine too long. Nothing a little lemon juice doesn't fix. Pick of whole cooked filet was taken after I dug in - forgot to get a full cooked shot. Nothing fancy - farm raised atlantic skinless filet from Costco, brine of water, brown sugar, salt, pepper, and garlic powder. I've had some bougie snacks the last few days