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Turned out great it pulled apart nicely Sent from my SM-T835 using Tapatalk

A nice weekend to make some chicken 😁

The moving company needed five people to get it in place. They've done other Kamado grills before, but this was their first KK. The initial curing process is now being performed.

Following up on a comment Paul had posted with regards to Tri Tip meat quality got me to thinking I should see if I could find a Prime piece of Tri at a relatively good price, a challenge so to speak.. By chance a market in the area was having Prime on sale for $9.99, an exceptional price for the quality. Generally I purchase Choice across town at another market at $8.99/lb and have always been satisified knowing this was the only quality offered.. Having not seen the difference beforehand I didn't know what to expect. Choice pieces I generally buy have some degree of marbling but the Prime I purchased today displayed a more consistent marbling throughout. I also noticed the pieces were relatively of a consistent thickness, if that has anything to factor in with grading or is just coincidental. I purchased the pieces whole, then trimmed...they're generaly cut into smaller pieces and packed for sale for the general public, so if you ask they will sell whole. Up to now I've no complaints with Choice for grilling, I have to admit these do look really good. Moral of the story, you get what you pay for, but the sale incentive makes it sweeter.

Scored it and gave it some rub lemon zest and rosemary on it goes at 250f..looking good after 3 hours..set up a bed of red onion threw in some lemon slices ,rosemary, chook stock and some white wine. placed the lamb on top..then wrapped in foil tobraise for another 3 hours until falling apart can't wait yum. Sent from my SM-T835 using Tapatalk

Beef ribs gooood!! Sent from my iPhone using Tapatalk

The other day I decided to clean out the meat freezer. These boneless beef ribs were lurking in the bottom. They were old, from 2016. Can't believe I cooked them. They were a little dry but the little fat that was in them had not turned which surprised me. I actually rather enjoyed rescuing them. I'm on a mission.

That looks fantastic !!!!!

Looking good Sent from my SM-T835 using Tapatalk

I haven't seen a Moosehead beer in years! Nice work BTW.

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.

a little roast chicken on the duck hanger. i can't cook big food on this accessory. not enough clearance. .

Very nice! I love my 32BB. I did a big cook of "Over the Top Chili" this past weekend on it. Turned out amazing. The best part, I left and went to Costco and the KK just kept doing it's thing

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..

ribs today on a lovely Fall day…. Sent from my iPhone using Tapatalk

dartagnan duck confit legs and liver products are very good..

who doesn't love duck fat

Duck fat, yum!

wife and I just returned from Paris where we had some incredible meals. A 1 star, a 2 star & two 3 star Michelin restaurants in a week Lots of seafood, some duck, pigeon but I had a hankering for a cut of steak all week so tonight I made Tri-tip, air fyed potatoes in duck fat with truffle salt & asparagus

came out great on the KK ! Sent from my iPhone using Tapatalk

Always been curious about these so I finally took the plunge-and glad I did!!!😲 Smoked at 200 degrees for 3 hours over hickory and oak using CocoChar (only charcoal I ever use in my KK) then bumped up to 275 to finish off, total cook time was 5 hours (no wrap)...Great bark and "very" tasty, these are SO easy to do-WILL DO AGAIN!!!👍😊

The primary reason many (most?) of us don't use the heat deflector stone(s) is that they just add to the heat-up time (and more charcoal burning) for not a very good reason. You're mainly just trying to shield the food from the direct infrared heat of the fire for indirect cooking, so just a simple sheet of AL foil will do that, and it catches the drips, so you won't have to mess up that SS pan.