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A little salmon. A little zucchini. Got to love all the cooking area on the SBB42. It always comes in handy.

I nearly destroyed my rib dinner. I am in the process of getting new glasses thank goodness. I was reading the KK temperature from in the house today and thought it was right on target 225F but just near the end of the cook I realized it was really on 325F. Almost destroyed these ribs. Rescued enough for dinner.

ciabatta using 4 different types of overnight preferments the bulk fermentation was too long..

All rain yesterday so cooking was done in the house, but not today !!!! The key lime pie was from yesterday 😁

Those look perfect David !!!!

How rude of me, I forgot the rye bread 😁

I wish I could take credit for the Pie but that and the pasta salad were done by my lady friend 😀 she made those for my birthday so it was only fitting I made her favorite, duck

C6Bill, you are making me sooo hungry. 👍👍

So my cold smoke unit finally arrived.. I have had some fitment issues, as My 23 OTB is so old, Dennis couldn't remember if it came over on the Nina, Pinta, or the Santa Maria! So. Once I got it all attached via the Guru tube. Did some ribs, using hickory chunks. Got it lit ok, only had to re-light once.. but the chunks burned fairly fast. Nice hickory smoke flavor. I chose to use it before I had it really mounted properly, and when I wasn't looking for a second, it fell over and burnt the S)&! out of my inner arm.. Measured the surface temperature of the tube, it was around 1400 degrees.. Lesson learned.. Wait until it's mounted right. LOL Had lots of smoke escaping from the side lighting holes in the tube. but still worked ok.. Cleaning. Well, it sure makes a mess that needs to be cleaned.. But worth it. Soaked in in PBW overnight. and lots of scrubbing.. I did find a toilet brush at ace, that fits just inside the big tube YAY Next was chicken legs.. This time, I used post oak pellets, microwaved them as Dennis recommends.. loaded the tube half full, lit it and it rip. Pellets stayed lit 100%, still have smoke departing through the side holes etc.. But a nice smokey flavor! didnt have time to clean it that night.. So yesterday, came home yesterday. was going to clean it.. And.. thought.. hey, before I do, I hot a half pound of cheddar.. Let's cold smoke it. Had the smoker and unit ready in minutes ! Loaded with a MIXTURE of pellets and chunks. Mostly pellets.. lit It off. No problems.. it was more windy yesterday. and lots of smoke departing the holes.. Thought.. wait a minute.. took a piece of foil and plugged up one of the two holes.. Problem solved! Smoke now billowing out of the smoker! Very little from the hole.. Perfect.. Rolled the smoke on 18 minutes of so, and it was perfect. No appreciable temp change in the grill, awesome smoky flavor, and almost ll the smoke going in the grill where it belongs

I did some beef burgers for dinner this evening. It was a nice change, homemade buns, the works.

I picked up two pieces of chuck, salt and peppered and then for the sake of laziness two herbs were close by (Thyme and Rosemary) so I dusted them up and wraped in some plastic wrap until the KK came to temp. 5-6 hours later running at 250 I opened the lid and noticed my chucky needed a shave, pictures don't lie. No matter, a brush off here and there and all was well. Should of used fresh, God knows I have plenty of it, but it was out in the yard and I just grabbed the closest thing. AHH

We had our Labor Day block party a few weeks ago. My contribution was 4 racks of spare ribs and 2 chickens. Turned out fantastic!

32, 38, 42" Grate Comparison 32" Upper 418 sq" (2,698 cm2) 1 pce 32" Main 576 sq" (3,716 cm2) 1 pce 32" Lower 544 sq" (3,514 cm2) 1 pce 38" Upper 496 sq" (3,202 cm2) 1 pce 38" Main 688 sq" (4,437 cm2) 3 pce 38" Lower 602 sq" (3,878 cm2) 3 pce 42" Upper 614 sq" (3,958 cm2) 1 pce 42" Main 774 sq" (4,984 cm2) 3 pce 42" Lower 730 sq" (4,714 cm2) 3 pce

Boneless leg of lamb on the rotisserie, Mediterranean salad, dirty rice, pita

Cheeseburgers and corn on the cob

happy sunday folks..

Last weekends turkey was so tasty I was asked to make another 😁 and a tomato basil mozzarella pie to go with it. I can not take credit for the pie lol

I was asked to make some Q for my daughter's boyfriend and his parents. I cooked up both port and beef ribs and two pork necks for pulled sandwiches. https://youtube.com/shorts/4UyxKOShYRM?si=CpwCS0lHovORBnoy

get well soon @remi some kfc spiced chicken and grilling chicken bones for tare sauce. my old tare became a biohazard of mold. i guess i need to start freezing it instead of just putting in the fridge.