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@Basher Our lake is a great fishing lake. We have a couple fish hatcheries on the lake. It is very clean water. However I have to admit..........I am not a fisherman. My dad never fished and never taught us kids. Grew up on the water but no one in the family fished. Too busy fixing our broken boats!!!!!! The bay we anchored in is very shallow. We hauled in firewood in a flat bottom boat, sat in chairs around the fire, kept it going until late and stayed the night on the boats. Something we have talked about doing for a long time. Weather was perfect.

We had a really excellent pulled pork dinner for Father's Day Sunday (thank you, Dennis and Komodo-Kamado!) I had a two-pack shoulder/butt from Costco and prepared them very simply: photos show the raw butt, then slathered lightly with yellow mustard; rub was applied, a mixture of about 1/2 Dizzy Pig Dizzy Dust, with some coarse sea salt and restaurant grind pepper added; the butts went into the smoker at about 280* and cooked for about 9 hours at 280-300 before coming off at 6:30 PM, being wrapped in aluminum foil and resting for an hour before being pulled and chopped for serving. The final two pictures were taken about 90 minutes before completion. The bark got several shades darker in the last hour or so...really lovely spicy, salty, smoky crust contrasting with wonderfully moist, sweet meat. The whole family was commenting that this maybe the best pulled pork, ever. Served with my own barbecue sauce (not needed!), corn on the cob, cole slaw, buns, baked beans, and guacamole and chips. Pleasing adult beverages accompanied for the pleased adults....

Very simple, there are a hundred different recipes online under quick pickled onions. Basically a red onion sliced thin (a mandolin slicer works great for this), stuffed into a jar. Then simmer one cup of water, one cup of your favorite light colored vinegar (apple cider is what I used, but Champaign vinegar or red wine vinegar also work great), 1tsp salt, 1 tsp honey or maple syrup, a few red pepper flakes for heat. Once hot, pour over the onions. When they come to room temperature, they’re good to eat (30-45 minutes). You can also add in other seasonings, pepper corns, cumin for a Mexican flare, Asian seasonings for a more Asian pickled onion, etc. They should last about three weeks in the fridge but are best the first week. They are great on just about anything you would like an onion on without the overpowering sharpness of a raw one.

Thanks, AJR for all the tips.

Sounds like a great evening Sent from my iPhone using Tapatalk

Not as exciting as a KK cook, but I love homemade pickled onions.

@MacKenzie Here you are MacKenzie............................. The setup........................ The Lake.......... The sunset....................

When do rooms at your resort become available? Beautiful to say the least.

Totally kewl use for the Solo Stove.

Thanks! The leftovers are gong to make wonderful pork enchiladas tonight!

Sorry to read that MacKenzie. Let us know when it arrives and what your initial thoughts are.

Now, AJR, you need to tell us how you do them.

Dinner and breakfast both look tempting. Perfect SV poached eggs.

Damn @tony b I didn’t eat breakfast yet....something about being hungover but that just got my stomach growling!

Preach on, sister! I did have corn last night, but not local - weeks away from any of the "good stuff." But, it was a tasty ear of corn. Much better than my last one - Two half-racks of St Louis ribs. On the left, Jamaican jerk marinated overnight. On the right, Dizzy Dust. Indirect, 250F, main grate, smoker pot with hickory and apple wood chunks. Sorry, no plated shot, as I had a friend over and wasn't going to hold up his plate whilst I took pictures. Only thing added was some homemade potato salad. But, this morning, I had leftover ribs with perfectly poached sous vide eggs (11 mins @ 167F, 1 min in an ice bath), on toast - excellent!

Good for you folks! Unfortunately here, things aren't going so smoothly. Too many folks not following the guidelines after the restrictions were lifted and we're seeing record numbers of new cases every day.

This was a piece of pork cut from the shoulder. Sent from my iPhone using Tapatalk

I hear you there! Feeling extremely lucky to be where we are at present. Sent from my iPhone using Tapatalk

Thought I would try out the recipie from weber .https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.weber.com/AU/en/recipes/veggies/whole-roast-pumpkin-soup/weber-198773.html&ved=2ahUKEwif9vHS94XqAhXZwjgGHWxwBCUQFjAAegQIBBAB&usg=AOvVaw2eaE6IxjMU2n9MEOl_TMeO. Cut a hole in the lid and scraped out the seeds. .mixed up some cloves cinnamon nutmeg and purple crack..in goes the onion and garlic..evoo and spices all mixed up..I stuffed up the lid but improvised. .Ready to go .. On it goes for 2 hours.. Sent from my SM-T835 using Tapatalk

Made pizza tonight. Took pictures of the bottom of the crust just for @Basher had a minor slip up on the veggie pizza but the best part is I know exactly why...I’ve been keeping my dough balls in the outside fridge in my BBQ island and I recently turned down the temp to get my beer/water colder. I noticed when I took the dough balls out one hadn’t quite risen as much as normal and it was kind of frozen on top. Even though I let the dough sit out at room temperature for 4 hours that one ball did not rise as much as the rest. When I went to make the dough and transfer it to the parchment sheet I got a tear. I thought I was cool and could repair it but it ended up making a hole on the KK pizza stone and made a bit of a mess...oh well at least I know what did it and it really reinforces the lessons I’ve learned the last few weeks. The key to good dough is in the prep. Make sure it’s consistent from start to finish and it’ll turn out a consistent final product. Pay attention in the beginning!!!!

Wingman where in New Mexico do you live ? I'm in Corrales and own a KK23" Ultimate as well as a KJ Junior. Sold my Classic II . You will not believe the difference in both build quality and cooking ability with you Big Bad . Congrats .

Looking through some old pics and found some of the 23" Ultimate strapped in for the trip from Aspen,Co to Corrales,NM. You can see the block suggested for transport under it in the first two pictures.