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We don't eat hunks of meat as often as we used to; our KK sees most use for chicken, pizza, Focaccia di Recco, bread. I do quick grilling (salsa veggies, taco meat) over a Solo Stove fire pit, the air fryer of the gods. We nevertheless use lots of meat-as-ingredient, and what meat isn't better with smoke? Then there's the Maillard reaction, very special in a KK. Thinning the herd in the chest freezer... The pork butt will become carnitas or tamales filling, the ribs will become a pasta sauce from Rosetta Costantino's My Calabria (we just got back from her food tour), and the brisket will become braised beef for Dan Dan noodles from Robert Delf's The Good Food of Szechuan.

That’s a beauty and thanks !!!!!! PS I read every post lol

This began as an Umbrella stand, unfortunately it went awry and became another planter, somewhat different, but with a flair. Built on a 12 degree pitch with multiple compound angles it became a thought to work, it didn't transpire to my original thought so I just went with it. I believe a 5 degree pitch would have been better suited to close the top dimensions for the original purpose, however a mistake made became a nice modern tulip shape herb planter at it's end. So what's this got to do with cooking, ahh it all starts in the garden and that's what makes your dinner a step above. The side piece of cast iron is a sewing machine base I picked up at a roadside antique store, it will be fashioned with an attrctive hard wooden top as it has four holes that accepted the sewing machine originally. All in all even mistakes can be turned around, no plans except an idea to begin, shoot for the moon or land in the neighboring town...it's all good. Hey, C6Bill, if your reading this, Roche Bros is having a sale on Tri-tip PRIME tomorrow (Friday) 9$/lb vs their 19$ regular price, just sayin.

Tri tip cooked like a brisket, coffee cardamom rub. Cooked to 203, no wrap, rested about an hour. Sent from my iPad using Tapatalk

Sunday dinner consisting of 1/2 split turkey with two cod wrapped medley seafood stuffed pieces, fresh butternut squash, mashed potatoe, asparagus, stuffing, gravy and cranberry sauce. Two wines, a German reisling and a Georgian red. A beautiful New England day, one possibly the last for sitting out to enjoy as fall takes hold of the temperature..