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For all my BBQ friends in the UK (and elsewhere), last night was Bangers & Mashed night. Local sausages (Beer and Jalapeno-Cheddar) on the KK. Mashed potatoes, with onion & mushroom gravy. And, of course, mushy peas! All accompanied by this lovely cider from upstate NY that was brought back for me by a buddy in the homebrew club on his recent visit back there. Cheers, Mates!

First full packer brisket on the kk overnight. 13h low and slow smoke @ 210F then 250F for last 3 hrs. Rendered tallow wrapped when done 205 degrees. Rested in warming oven for 7hrs @140F. Results; very tender, juicy, great bark and burnt ends. As Matt Littman would say from Meat Church “I ain’t mad at that”….

dj-dj, please show us the results of your Challenger adventure.

I have nef domestic steam ovens in my Kitchen. But I think their steam is inconsistent so had been looking into the challenger pan already. The comments here have cemented my desire/decision to buy the challenger. I imagine either in the KK or my ovens I’ll cook bread in 15 minute relays, using the challenger for the first 15 minutes for each loaf. challenger due to arrive tomorrow, KK next month.

Very good Pequod. I am somewhat familiar with Crozet. My parents lived in Charlottesville for a number of years. Have friends in Fairfax Station ... and recently drove there with a friend who is real estate shopping. House prices are crazy. Since we should be talking BBQ here ... the KK will be smoking ribs tomorrow. Should be a great day for BBQing tomorrow. djami

Hi guys, Today a new toy arrived, one of the category "useful". More or less by coincidence on Amazon I stumbled across the Kärcher AD 4 Premium Ash and Dry Vacuum Cleaner... Specifically designed for vacuuming grills and fireplaces. As I tried several (smaller) vaccum cleaner before.. And practically all did a bad job when it came down to vacuuming ash.... I thought this sounds too good to be true. What shall I say. Awesome! I never removed the ash so easy out of my 32" BB before. The entire ash space of the BB was filled up with ash.. Took about 30 seconds to get it completely vacuumed. No ash escaping the filters, flying through the air.. no spilled ash on the ground... And the vacuum cleaner is only filled up 50% (less even). In Germany, it is 113 EUR. Very fair from my point of view. That was such a good surprise I had to share with you 🙂 Now the BB is ready to cook some Iberico Ribs tomorrow! Cheers! Marc

Last night was a new experiment - a mash-up of Japanese & Nigerian. Mixed Yakiniku with Suya Pepper rub to marinate beef skewers. I liked how it came out. Will file this one away for future reference. The corn is not local. Won't see the "good stuff" for at least another month or so. This corn was OK.

Last evening I decided to do individual meatloaves, wild rice and freshly picked spinach for dinner. Got the KK fired up- Meatloaf on the KK. Done, I know the pix is not the best but... Plated. The wild rice was very fine, about the size of the lead in a pencil. It's amazing what it turns into.

100% freshly milled spelt desem. About 80% hydration and 10% desem starter. Pullman loaf.

And today I cooked duck, and not my arm lol I needed the duck ready to cook at 6 AM so i used the Fireboard to keep a nice steady 200 degrees until 5 AM when my alarm went off. Then I set it to 300 to fan the flames and went down to set my vents. 6:02 AM the duck was on at 370 degrees and 28 minutes later it was done. I could have moved it down to a lower rack at the end to render out a bit more of the fat cap but we were more than happy with the results, a few thin slices went in wraps with bacon eggs and cheese. It made for a nice breakfast, the rest will be for dinner.

@tekobo i cooked the same thing Sunday lol And cooked some of my arm with the looftlighter, i got careless putting it away lol

Took my goths to Safari Park this weekend. Stopped by the far stand on the way home. Got some amazing fruit and produce rainbow carrots, asparagus and sweet white corn on the cob along with pork tenderloin My oldest told me that the asparagus “popped” in her mouth it was so fresh. Great summer meal

I'm being pushed over the edge to get a rotisserie chicken going by those two lovely looking chickens.

Fired up one side of the big grill for a big ribeye that was dry aged for 50 days, shrimp, and a foil packet of diced taters for today's supper, plus a couple of pork chops for later in the week, all grilled over hickory and a bit of oak. Steak was nice and tender and supper was very tasty!