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We hit 80s today, so had to grill out something special for the occasion. Sirloins marinated in Shio Koji and spices. Grilled veggie medley of spuds, poblano, onion and asparagus. Served with a side of shrooms and a nice Napa Valley cab (9 years old). Steaks on the lower grate. Plated.

Here's a smoked/rotisserie chicken over a pan of beans. We gave it a cajun style dry rub and basted it with a cajun-bacon compound butter towards the end of the cook. Also made a tangy jalapeño slaw and cornbread. Everything came out great but the beans (pinto & black) with the drippings, bacon, poblanos, coffee, etc. sort of stole the show. I used the heat deflector as a shelf for the pan to keep it off the direct heat.

@tony b Thanks for the tip! I can see how that could happen. My issue with the Meater probes is that you have to push them in so far that for a bird this size the tips would be inside the cavity if oriented the way you suggested. I could flip the bird (ha!) the other way, but there’s that Steve Raichlen/KK video where he recommends this orientation for even cooking. In retrospect I probably wouldn’t use them again since it’s practically impossible to dry out a chicken on a KK anyway.

Savage steak there C6Bill and an awesome bark Troble.

But today was a good day 😁 A nice little 3 pound tomahawk from Snake River. I was in the mood for rare tonight 😉

I honestly LOVE Aron Franklins process 50/50 course cracked pepper and kosher salt. Not going to lie I like a little blackening seasoning and cayenne also. Cook at 275F for 7-8 hrs no wrapping to really keep the Bark intact . Did these a couple weekends ago just melted like butter in your mouth . Used the big double bottom drip tray with beer and rosemary to protect from direct heat. Oh forgot chilled them in the freezer to cool em down and cold smoked em for 2 hrs (Hickory/Pecan) the day before thats the 2nd picture with no seasoning .

My start to our long weekend here in the UK was a semi-fail. I struggle to get reliable crackling on pork in the KK, just because the KK keeps everything so moist. So...I decided to light the KK and get it to settle around 180C and, in the meantime, I blasted my leg of pork in my home oven at 220C for 30 minutes. It came out with a good crust and here it is, ready to go into the KK. At the end of the cook there was some crackling on the pork but a fair bit had softened up again. The meat was of course as moist and delicious as ever and I had the benefit of the smoke that I had added in the KK but not the reliable crunchy crackling that I get in the home oven. Any tips or tricks that others would recommend? Here is the pork at the end of the cook. The potatoes had only just gone in, which is why they are looking so anaemic. I wonder if I should have turned up the temp on the KK for the last half hour of the pork cook?