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Happy New Year. Nice looking spread @PVPAUL. Looks like we both had a good taco night. Tacos are much less common here in the UK so our friends were surprised and blown away by the food, particularly as most of them have nothing to compare my skill level with! First the tortillas. With me rolling and pressing and a friend cooking, we made 308 tortillas in 2.5 hours. I don't have any pics of the process but we had four going at once on my large heavy weight griddle. We covered them over but after six hours waiting the top tortillas were a little curled up, as per photos below. We managed to revive them on the comal and they came out well on the night. We have some left over and I am looking forward to seeing how they perform after being frozen. The friend who helped me is in his late seventies and had never seen a blue corn tortilla before. His first question was "how are you going to turn that into something edible?" We went from that to him comparing the tortilla to a mould (he used to be a university lecturer in biology). He was finally converted by the beauty of watching a pink tortilla rise on the griddle and once he tasted a taco al pastor he became a fully fledged taco evangelist. And here is the spread, ready for people to dive in. We learned lessons from parties past and didn't put all the food out at once, replenishing bowls as needed. The tacos al pastor stole the show, right behind the crispy chicken skin. Everyone loved the home made crema Mexicana, made simply by mixing double cream and buttermilk and leaving in the dough proofer for 36 hours. Best wishes for the New Year to you all and thank you for all the help and advice over the years.

My first go at this one with a ‘boys night’ at my place. So so good- perhaps the best KK cook ever. Thanks @Troble for posting the amazing recipe and tips. A real winner. IMG_7767.MOV

Hooray! Another convert. Tacos al pastor are soooooo good.

Ordering the wrong size can happen to anyone, it takes a special kind of anyone to then throw away the packaging and still expect to be able to return it. If I had a 42 I'd be thrilled to take it off their hands.

So unfortunately I have a personal issue which will unable me to use the kk. I will be letting it go. It’s under a year old. Like new. Comes with side tables, cold smoker, rotisserie and cover. If you’re in Canada or willing to make the drive, I’m 20 min away from Barrie. here are pics. any reasonable offer will be considered. Email me if interested. [email protected] or text 4163181033 merry Christmas and happy new year to all you fine kkers

That is a Beautiful spread @tekobo!!!! I know I would have been blown away if I was a guest………and I have an intimate knowledge of all of the hard work & love that went into that……….I’m sure your Fiesta will go down in the archives for you and your guest as the best NYE dinner ever!!! Congratulations!!!

A special night calls for a special cut of meat. 1.125kg 42 day dry aged bistecca fiorentina, low and slow until just under rare then seared in the 7th circle of hell. Also some lamb lollipops, chicken skewers and snags for the kids. We started out with yummy negronis. Served with a ‘green papaya salad’ made with green apples. The contrast of spicy, funky and sweet with the rich steak is our favourite. Happy new year!

Just before Xmas I decided better to cure a pork belly before the temperatures turn really cold after Xmas. Cured 11.7pounds of belly and here it is just after smoking on the KK. Thanks goodness the KK holds nice and steady and I didn't have to go out and check on the Temperature. It is all nicely sliced, packaged, vacuum sealed and in the freezer now except for the one package I gave to friends for their Xmas morning breakfast.

Brisket, honey baked ham, garlic mashed potatoes, sweet potato mashed potatoes, creamed spinach, stuffing, gravy