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Turned out great Sent from my SM-T835 using Tapatalk

@Basher heres one more good one of the final setup. Fridge in front. Flat top griddle in middle, side burner on right. Storage doors hidden in backside and electrical stub ups hidden inside island KK will stand to the right completing the island and closing it off

Small 2kg( 5lb) brisket for tonight. Kk got away from me so I’ll check for leaks tomorrow. Crept up to 170c. I might have got lazy putting the bottom door back after the last clean out. Turned out ok after 4.5 hours. Sent from my iPhone using Tapatalk

Marinated a Tri Tip Asian style . Ready to go ..gave it some rub..on it goes .. The ingredients. . Sent from my SM-T835 using Tapatalk

Poured concrete on the BBQ island and coordinated with Dennis for mid March delivery of the KK. Next post will be delivery!

OK, got the pig yesterday and carved it up last night. I cut off the two fore trotters and hacksawed the hinds then proceeded to draw and quarter her. Picshere Getting the head off was the toughest but with my handy axe and hammer, we got the job done. Marinade was done, injection followed then place all the bits in two coolers and marinade and ice on top until just two hours ago. We got the KK going @ 12today to preheat and soak. The heat up basket was pulled @2 and a fully loaded basket with 2 SS smoker boxes with hickory embedded on top with coals from the preheat placed on top and put back into the KK to get going. Drip pans placed. After fitting all probes and putting both shoulders and hams on the grills to size, I placed some garlic inside all the meat. About 2 whole cloves slid inside and underskin no rub. Carry out the grates, thread the wires and plug chit in and we off to the races by 3! PHew. 2 of the 3 signals probes are*#%@!* but too late now. Down to half the thermos I should have but one is on the main grill and one on the lower so I should be ok *heavysigh* Oh, and doesn't bloody signals need to update the firmware?? That went quickly after d'ling the program to do it. ugh. I smell wonderfully smokey now and the KK is up to temp @ 250. If all goes well an she's all done oh what, 2-3 am? ill go down and pull them into the warmed coolers and put the ribs sections on, go back to bed and wake up to a job well done! I hope I let you know. Sj

Is it like a tribute memoriam to him cause he's been gone since 1980. Heard AC/DC may play the Super Bowl next year here for our football half time ceremonies. Enjoy. Just returned from seeing Fitz and the Tantrums (good show) not so crazy manic like AC/DC but a band thats been around awhile and can give some good entertainment...

Looks deeeeelicious, Aussie.[emoji39]

Instead of the red pepper flakes I added purple crack Sent from my SM-T835 using Tapatalk

Looking good, I was suppose to start two weeks ago. Rain now has them starting Monday. Keep the photos coming. Sent from my iPhone using Tapatalk

Tyrus if you bend his legs in a little and tuck his head, then put him in the rotisserie I think that might work. Might be a little hard to cut and tough to chew.

Zo0 the ripper lol

yikes, looks like a 17th century post mortem LOL!!

Only 1 for me Aussie. That’s the first 15 of 30 sold amongst mates. Didn’t think I had that many friends until the lamb call came in! If u were near Brisbane I’d line you up for 1. Sent from my iPhone using Tapatalk

Surely not Bruce, but you are right. That pasta does look good. These are on their way to my house this afternoon. Raised on chickpeas- protein. Hence the low fat lamb. Can’t wait to fire up some chops on the kk tonight. Sent from my iPhone using Tapatalk

I promise I won’t do weekly updates but we broke ground last week. I sold the bbq island, granite table, chairs & hot tub. moving the pool equipment this week. Bought a fire magic 30 flat top griddle to complement the KK outside of the crackhead neighbor hammering the brand new fence in the middle of the night because the new fence “wasn’t sturdy” construction has been going good. Current pictures below. I’ll post another update in a few months. Thanks for all your help, particularly @Basher for all your input offline

@Basher sounds like an Easter Day cook is on your horizon that’s exciting. The fence is a dangerous situation. I got a 4 & 2 year old girls and I’ve been putting it off for a few years. The heavy rain we got last year and this thanksgiving really out things over the edge but it’s forcing me to just do the whole yard. Look at these close photos of the fence situation.