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Here are a few photos That’s the last of the rump, maybe 3 months under tallow And a sirloin dry aged for about 2 months- I plan to cook this whole in the KK so will post photos and description of the cook and outcome Sent from my iPhone using Tapatalk

Received my KK on Tuesday of last week and decided to go all out for my first cook. Coming from a BGE there is definitely a learning curve but it is not too bad. Friday I did the burn in process. Saturday, smoked an 18# brisket, 2 pork butts, and a few slabs of ribs. The day of the party I grilled venison backstraps, chicken kabobs and lamb chops. There are a few things to figure out but I will say the decision between the 23 and the 32 is a no brainer. The extra space makes cooking so much more enjoyable. Everyone at the party was very impressed and can’t wait to try what I cook next.

Letting my KK take a breather this weekend and I’m making a few different dishes next few days that I’d like to share tonight is seared scallops served with a sweet corn, red onion, orange & yellow bell pepper, applewood smoked bacon, heavy cream and chive sauce/succotash

Looking good, Basher.