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Spun a couple of piccanha’s last night for the wife’s birthday. No finished pics cause we arts duck fat air fryer potatoes, cedar salad and chimmichuri sauce meat was cooked to perfection but you’re gonna just have to trust me on that one! 😛 hope everyone is doing well

Best part of summer - local corn, peppers from a friend's garden, and a nice steak. Plus, not shown is the salad with cherry tomatoes from my plant.

Did a tamarind duck on the kk today. I found a marinade on the internet and then mopped it every 15 minutes with a tamarind mop sauce that accompanied the marinade recipe. I hung it on the hanger in the grill that was set at 400°. We had company and all thought it was moist and delicious. Next time I’m going to try it at 375 and let it go a little longer. What are your thoughts, would lower temperature reduce the charring, or would the longer cooking time increase it? Sent from my iPad using Tapatalk

You know the rules!

One of the local butcher shops had whole pork loin on sale for $2.19 a lb. So i had to throw one in. Cooked at 250 until the IT was 138. Then tented in foil for an hour. most of this went into vac seal bags for quick meals when needed. It is some really tender and juicy posk