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Fresh reds with the scales left on, butter, liquid crab boil, and Tony’s. Waddya got? Redfish on the half shell. Sent from my iPhone using Tapatalk

Slow cooked lamb shoulder on the KK today, I was working from home so managed to get it on at 8.30am, it come off at 6pm. I’d say it was tender

Yesterday at work an idea started to form. Took a quick mental inventory of what I had at home: Large ripe peach - check Frozen blueberries I picked this spring - check Blueberry pie recipe - check Crumble topping recipe - check  With all the components at home an idea was born. Let's see what I can do with this.  I started by cutting a peach in half and scooping out some of the flesh (chef's snack). Filled it with homemade Blueberry pie filling and topped with a crumble topping.   Baked it indirect at 400* for about 40 minutes.  Let cool for about 10 minutes then served. I always thought my cheesecake stuffed peaches was the best. This was way better, took stuffed peaches to a whole other level. Really simple procedure. Hardest part was scaling it down for one peach. Maybe this weekend I'll post a full recipe with my two stuffed peaches recipes combined into one post. 

Hello fellow forum members (and specifically KK owners)!, Dennis sent a note recently about a SBB42 in the Bay Area that needed a new home after a photo shoot. Being a KK owner for 3 years (23" Ultimate) and loving every minute I get to spend with something on the grill, I decided a while back that I would need a 32 Bad Boy. Well as owners on the forum know, occasionally opportunity to purchase a lightly used grill arises. I saw Dennis post the 42 SBB from his recent photo shoot and I thought an extra 10 inches could come in handy. Of course reason eventually overtook emotion and I realized you'd have to be slightly insane to go to San Francisco, a city built on steep hills with ridiculously small streets..... Doesn't that SBB actually weigh in at about 3/4 of a ton? Yea, it does. I passed on the offer. Whew, that was a close one... Well, after sleeping on this idea for a few days, and bidding a catering gig for a Luau near my home, I realized that cooking a whole pig seal the deal. I decided to cook a small 30lb pig on my 23 Ultimate and have some friends over for dinner to do a practice run on a whole animal, albeit a small animal. I cooked the pig in two pieces; even a 30lb Pig was too big for the 23. The cook went perfectly; hindquarters on the lower grill and the head and forequarters above via the top grate with longest legs down. It was delicious! Now I realize that if you were paying me to provide a whole pig, you'd want it presented whole, not cut in half with the drippings from the head basting the hindquarters below. Am I right or am I right? As luck would have it, the 42SBB in SF was still available and the photographer was finished with his work, so the SBB was either going back to Carson, CA or some lucky soul was going to SF to pick it up and take it home. I made a call, discussed the situation with both Dennis. He encouraged me to give it more thought stating that 3 guys moved his across his yard and down 3 steps without issue. Mind you he told me that they were not big guys, just smart…! With Dennis assessment and complete confidence that this was replicable in SF I contacted the photographer and we assessed the location. He seemed bullish on our ability to recover the KK successfully and even offered assistance. (He did mention that his wife was eager to have the beast removed from her backyard) Since everyone thought we could do this, I began designing a transport solution using my 5 x 10 Landscape trailer. Equipped with a few 2x4's and hardware, I constructed a bracing system for the SBB using the 2x4 pockets on the side of my trailer, then purchased a 1-ton Strap 'come-a-long' from Home Depot ($27). I figured that if I could keep the KK trapped in timber and I strapped the feet to the wooden floor of my trailer, I could transport the KK and use my ramp and the come-a-long for loading/unloading. Simple, right? Sorry that I didn't get a shots of loading / Unloading, all hands were required on deck! Every once in a while, everything goes right and this happened to be one of those times! Below are some photos of my trailer, the KK in situ at the photographers home, the KK loaded and braced and finally the successfully unloaded beautiful Cobalt Blue Super Bad Boy at my home. The 23 Ultimate seems a little jealous of his larger sibling, but there are plenty of cooks for all! The moral of this tale is that should you ever need to move a KK, it may seem like you need an army, but a little consultation and the help of a few friends and some mechanical advantage, and you too can do this! I will be cooking on this unit all week and will share some photos of those cooks later on. I think my next purchase will be more Coco char as soon as Dennis figures out how to get it stateside!

Yes Sir!!!!!!

Simple also.....even I could make this..........canned blueberry filling of course

The great part of buying 4H at the fair is you get to support the kids AND it’s a tax write off! 3C8D72C7-C740-434C-A4E6-FE1677C31351.MOV

No, No, No on the canned Blueberry filling. That is cheating Blueberries, sugar, flour and a splash of lemon juice for the Blueberry filling. Almost more effort to open a can.......... Just sayin. I'll get a recipe posted this coming weekend. Just want to tweak the proportions first.

CK, sure looks like a winner.

That looks REALLY good!!!!!!!

allimac, your lamb roast looks lovely, beautiful.

Let us know how you like it in action.

After a disastrous try of making bread in the KK last week, I decided to jump back on thehorse this week with a batch of Pain de campagne and Pain au Bacon from the book Flour Water Salt Yeast. It actually turned out tasty and not black. I decreased my temp from last weeks 500 to 450 and once I dropped the bread on stone I closed the top hat. Also decreased my times from 35 or 40 to about half. Here is my Hybrid dough proofing. So I tried 25 minutes gave the bread a rotation and another 10. A little too long for the rectangle loaf. Ok onto the straight leaving Bacon bread tried 20 minutes with a rotation and another 10 minutes and the money shot! Next week I am thinking a merlot rosemary with cracked pepper sourdough... maybe

Did a Wagyu brisket overnight and just served to family visiting from NZ. They never had that cut or bbq like that. All guests blown away. Gossamer held the overnight temp within a 4 degree range without one adjustment. Incredible. Sent from my iPhone using Tapatalk

We hosted a cookout at our house this past Saturday with forty guests. The menu consisted of pulled pork, brisket, ribs, jalapeno poppers, smoked mac and cheese (no pics) and smoked baked beans. We smoked the mac and cheese and baked beans on Thursday and reheated them in the oven for the dinner. The three pork shoulders and 16lb brisket went on at 9:00pm on Friday. These were both done and pulled at 11:00am and six racks of ribs took their place. I used pecan pellets for the butts and brisket in the cold smoker and went with apple wood for the ribs. Everything turned out great! Pork butts are on. The brisket is added to the top grate. These are done and ready to come off. The ribs go on. We cooked fifty poppers in the vision grill while the ribs were finishing up. Unfortunately with the amount of work we had to do, I did not get any additional photos. The food was a huge hit and I now know the limits that my 22" can do at a given time.

Thanks everyone! The crowd might have been influenced by the four beers I had on tap. They were drinking quite a bit before dinner. The poppers were the first thing served and they lasted about ten minutes! For the party we had four of our homebrews on tap, a Vienna lager, a black IPA, a New England style IPA and a Gose. We also had a hard cider that my son and I made. My son also made some fruit syrups (strawberry, mango and blueberry) to mix with the cider for anyone who wanted a fruitier drink. The brisket, ribs and poppers were totally gone by the end. There was a bit of the pulled pork leftover. That crowd could eat and drink! It was a good evening!