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Grilled a Japanese A5 Wagyu ribeye tonight. It tasted great off of the the 32BB KK. I did a little cook based upon one of my favorite meals when I worked in Japan. Pasteurized egg yolk, rare steak, and mushrooms. Nothing went to waste from the A5.

I just ordered two new accessories. Added the hot/cold smoker and double bottom pan for the 32. I’m really enjoying the KK and experimenting with it. Thanks to everyone who has and continues to contribute to the forum. Y’all are a great help.

St Patty day is around the corner and the grocery stores in our area are well stocked with cryovaced corned beef. So I decided it was time to smoke some pastrami. I used a rub found on Amazing Ribs. The brisket flat was just shy of 5lbs, rinsed, soaked over night, rubbed this morning and on the 23 with peach wood for the smoke. My KKooker decided to settle at 270, I was shooting for 250. The cook only took about 5 hours, I was expecting some stall, but this flat shot right through it. Wrapped at 160 deg. , pulled at 205, rested in a cooler. Pumpernickel, provolone, Dijon, sweet onion. That sandwich was sooo gooood

Bacon caper continues. Sliced, wrapped and ready for the freezer. This is half of the stash. Now on to some coffee roasting.

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Here’s the leg of balsamic lamb, 30 minutes off ready. And here it is carved. I’ll definitely be doing more balsamic soaks. The crust was amazing. Sent from my iPhone using Tapatalk

Couldn't resist comparing the old and the new bacon. It was a toss up with maybe a slight edge going to the latest batch. Now that's how to start the day. LOL

Hey Basher, you did a fine job on the lamb, spun it up and looking mighty tasty. Did you taste the Balsamic? It can soak a good long time. And Mac those bacon strips are awesome, not a lot of fat, really lean as far as bacon goes. Those Nova Scotia pigs must work out at the gym and do a bunch of sit ups. American pigs are getting lazy. Boxed steak Herbie J? OK. The lengths we reach to when were too tired from work to go to the store. Only one? Seem to remember you have a family, you didn't eat it in the closet? Anyhow that rooks marvelous, must a been your birthday huh

Seeing as March came in like a lamb here, figured I should cook some! Lamb chops with roasted spuds and sautéed asparagus.

Yes sir. That is why I have the side burner. I cook this Peruvian dish called lomo saltado in a cast iron wok over super high heat. I love the Peruvian food I’m sure I’ll have to unbox it to inspect it for damage but will have to see when it gets delivered. They called me Friday and wanted to drop it off but I was out of town. There supposed to be an “atmospheric river” storm next week where we actually get a ton of rain. Don’t really want to be moving the KK around in a crazy rain storm through my dirt backyard....we’ll see when it all comes together. Shipping company said they wouldn’t store it for longer than 48 hours and I’m out of town Monday as well

Thanks Herbie J. ROLL TIDE.

Lots of flavour in that cook.

Smart move.

The bacon looks great!

Lamb Shank Steak. Forward seared on the 16" KK then 300* coasting to 130* IT on the 19" KK. Served with leftover mashed potatoes and corn.

Thanks, Bruce. I might have it for breakfast tomorrow. The trouble is I have one slice left from my last batch. Decisions decisions. [emoji16]

Got some chicken thighs and quarters... 450 or so dome for an hour I think I will check them @ 45 min next time.. Still very good, but a couple minutes less would have been cool Salt/pepper/garlic/onion... basic stuff.. but good

I like it, a crispy skin with a satisfying crunch.

You will come back from Peru with their local cooking pots, and recipes. I couldn’t leave it boxed, gotta see it shining as the centrepiece. Sent from my iPhone using Tapatalk

Tasty looking cluck! Often times, simpler is better.

You have even more excitement in your life, trip to Peru, WOW, and a pizza party with the girls. What fun you have to look forward to.

@MacKenzie I definitely am however it’s looking like I might have to keep my KK in the box for a awhile. We have lots of rain coming and then I’m scheduled to go to Peru with my family.....I Wasn’t planning on things being done till April, but we’ll have to see. I already know I’m doing a low and slow pork shoulder first and I absolutely can’t wait to start making pizzas with my 4 & 2 year old girls. My 4 year old already has a pizza party planned with her 4 friends from preschool. The KK is the centerpiece of the whole project

I bought a few awesome Camp Chef Accessories. Definitely had to get the cover. Needed some leveling feet especially when using the griddle. A longer propane hose is always nice. And of course we needed a Travel Trailer to go along with the Camp Chef. I mean what's the purpose of owning a camping grill if you can't go camping 2020 Grand Design 2600rb. Just the right sized couples trailer for me and Mrs skreef. Standing in the bathroom doorway. The other end, standing in the bedroom doorway.

Bloody oath you could .nothing wrong with the odd gas cook . We have free gas bbqs scattered around the place . Here in Perth .near the river and the Beach . Great for snags and quick steaks Sent from my SM-T835 using Tapatalk

Came home to a nice little surprise today they installed the flat top and side burner and put the wood siding on the front.....getting so close. Got a call from the delivery company to arrange my KK delivery however it’s supposed to rain for the next week so have to likely push it back

Bacon caper continued- it is smoked and resting in the fridge. Slicing tomorrow.

We're supposed to hit the mid-60s this weekend!! GRILLIN' TIME!! So, I broke down and did the full-on French mashed potatoes - sous vide (192F for 90 mins) with lots of butter, then riced, and finally ran through a fine mesh screen. Paired with a nice Frenched pork chop and a side of elotes (Mexican corn). Spuds were very smooth, but didn't quite hit the French Laundry standard. Needed a LOT more butter. I only used a 1/2 a stick for 3 med red potatoes!

Go with a pork butt/shoulder. Almost impossible to mess that cook up. Good way to learn temperature control.

Glad you tried it Basher. I believe mine was in the bag in the frig 14-16 hours and I just didn't wait,.. for moi patience is a virtue misdirected at birth. Let's see, those complimentary spices sound good, I'm sure the spin will do it well.

Well finally, and welcome aboard the love boat...a little cliche' but, it's the truth. It's going to be your last BBQ , it'll amaze you with performance and every time you uncover it you'll not have any regrets on your decision, your gonna love it. A 32, well go big or don't go at all, kind of goes with Bigshep....yah....you like things big, great pick.

Thanks, Looking forward to when I get the call to arrange the delivery. I haven't thought about the first cook. Deciding on the color was bad enough. It will be something simple. It will be my first time ever cooking on this type of grill.

Tyrus this leg has now been marinating in balsamic and a few other herbs and spices for 5 days. I don’t think there is any problem with the absorption rate. I’ve popped the vac sealed bag and will let it fridge dry overnight, planning to spit roast it tomorrow. Apart from the balsamic smell when I opened the bag, the strongest scent coming through was the basil, a little molasses, cumin and garlic was mild... it smells delish. The basil has a light, fresh fragrance. I think I’ll reduce the bag juices with a little brown sugar for a baste tomorrow. Sent from my iPhone using Tapatalk

Congrats on the decision to purchase bigshep. I’m sure you will enjoy the new toy and be the envy of your mates. Send through some pics. What’s your ETA and have you thought about what your first cook will be? Sent from my iPhone using Tapatalk

I might call Dennis and ask him to about the pizza stone. I did ask him about the coco char and he said he can't ship it out yet but he is working on it.

No pizza stone? Don't forget to load up the pallet with as many boxes of coco char and coffee wood charcoal & chunks as will fit. Only way to get it.

Hello Again everyone. I have saved enough of my pennies to place my order for the 32 Big Bad. I would like to send a shout out to Pequod for taking the time out to allow me to see both of his KKs. Thanks to Dennis for taking time out to help me with my decision. I will call him YOLO. 32BB BRONZE 2 Side Tables Rotisserie & Motor Cover for tables Grate Grabbers Basket Splitter Bigshep

Thx!

Beets down under and pork up top...a fine Australian dinner