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Slow cooked Victorian lamb shoulder with roast potatoes. Threw in some brussel sprouts with ham at the end, but charred those a little too much. Cooked the lamb for ~6 hours at 120c. Used a handful of mesquite chips.

My first time sport fishing and we caught this while we were fishing for tuna! Weighed in at 760lbs. We were in Mexico. Gave most of it away to the poor people who needed food so nothing went to waste. Catching this fish is a really weird and funny story but a little to long to put in this post. I hope everybody has a wonderful New Year and stay safe. Looking forward to posting more next year.

I llike to marinate my swordfish in ocean water for a very long time.

@MacKenziewhats your favorite way to prepare swordfish? 😀

We were fishing out of a ponga and traded off reeling it in, but all of a sudden it stopped fighting after about an hour and a half? So Jaime started to haul it in by hand eventually it floating up to the surface and we discovered it had gotten tail wrapped by the fishing line and had drowned. That’s the weird part of the story! Jaime couldn’t get it into the ponga because it kept sliding under the boat, finally he gaff it and pushed away from the boat handed me the gaff and signaled me to pull it in and he would grab the bill and we could all haul it into the boat. I started hauling it in and I guess I pulled to hard because it hit the side of the boat and the bill poked a hole in the side of the boat. Jaime wasn’t very happy about that as it was his ponga and that’s how he made his living, he sure gave me a dirty look! That’s the funny part of this story except it wasn’t very funny at the time! One thing about this fishing story is that boat we were fishing out of isn’t one of those big sport fishing boats you see on tv. These pongas are about 19 to 20 feet long and about about 5 feet wide with a big outboard motor. They launch them right off the beach and when they come in they wait for a wave to break and then gun the boat to ride the wave in right up to the beach soon as it gets up on the beach one of his buddies hooks a line on the bow of the boat and hauls it out with a pickup truck. It was a really cool experience one I will never forget. That’s my fishing story in a nutshell.

Yeah. It arrived on the 24th and after a few "unboxing" struggles, I managed to get it setup. Will post some photos in the next few days.

Merry Christmas and Happy New Year. I have thoroughly loved my new ( used ) 23 Komodo !!!

Swordfish stands up well to Mojo marinade, too. Very similar - citrus juice (lemon or blood orange), garlic, oregano, S&P.

Finished and installed this one for my wife's sister & hub. it is a slab of magnolia, I flattened just one side and 'folded' the ends over. it hangs using a blind french cleat.

That's the current thought. As you have all said, the obsession takes on its own life. We will see where it goes.

It's been the craziest of years, I'd like to thank everyone here on the forum for your help and support over the years. Merry Happy to you all.

Spoke to the structural engineer. He wanted some measurements of the balcony, a sketch and a couple of photos. In short, he said based on his opinion and a quick check of the numbers he does not foresee any issues. He did recommend that I position it near a structural column and not on the edge of the cantilevered balcony. He said if I do want to change the position, I should consult with the engineers that designed the building. I have contacted them several times, but can't get a response. Will try again after the new year holidays.

I have a PK Grills classic currently and an M Grills M1s on order to replace it. Moved between Singapore and Silicon Valley in the last few years so needed something that wouldnt rust and would withstand shipment multiple times. So PK was ideal for that . To a large extent that also influenced my M Grills purchase because we enjoyed living in Singapore and entertain ideas of going back sometime. When do move again to singapore, I would order a KK 23 to give me the ultimate outdoor kitchen.

Did some pork ribs today. It was a different experience. This time of year it just gets so dark sooo early. Ribs on the grill. My thermometer has been stuck for hours, ohhh, that's right it's a KK. 5 hours later, if I wasn't so hungry I would have gone for another hour or 2.

Last night's dinner - Mojo marinated pork tenderloin, rubbed with lemon zest/juice, garlic and smoked paprika. Lower grate, direct, 325F with apple wood chunks. (Not sure where the white streak of light came from? Aliens trying to steal my dinner?? LOL!) Plated with roasted potatoes, mixed peppers and red onion. Chimichurri sauce on the side. Nice Carménère to go with it.

Bruce, that is a fishing story for the books.

@Basher good for you mate. Was wondering why I hadn’t seen any cooks from you. Glass of wine, rainforest & a good book sounds lovely. I’ve never heard of that guy but I trust your recommendations. What’s he all about? btw how did all those Christmas lobsters turn out? I’m no longer making lobsters as they are sending them to China again for $45/lb. I scored those first few weeks of the season fur $16-$20/lb but alas they are gone for now

@Bruce Pearson great story. Impressive feat on a boat that size. Too bad you didn’t get to taste the fish. @AAAsh great looking cook @MacKenzieid just say you’re doing your part to help the world not overfish the population. Thanks for making sacrifices so we can all enjoy the fruits of the sea

Oh yeah this is a PS to my story I never got to eat any of that marlin. I had brought a cooler with me and we loaded it up and had the whole thing frozen. But after flying home somehow my cooler had defrosted. My friends cooler was still frozen solid. I don’t know what happened but no fish for me😒

Yeah, great cook Ash Sent from my iPhone using Tapatalk

Absolutely beautiful cool! I can almost taste that Sent from my iPhone using Tapatalk

Sounds like good advice @AAAsh. Good to get it verified by the designers when you can. On to more exciting business - where is your KK???

Love Singapore. Lived there for 3 years. Want to move back there someday.

I agree swordfish is pretty tasty however you grill it. I usually do a marinade of lemon juice, pepper, garlic, salt, black pepper sweet onions and sav Blanc with mesquite wood so pretty similar.

Yep, I remember making exactly that decision.... 32 tile on its way (currently crossing the med - heading towards Sicily) 😃 What are you using at the moment @IndGrill ??

Hah. Or the 'expensive friendships' you develop on this forum! I think the enjoyment of the KK is elevated by the like mindedness and spirit of this community. It's -3 up in Suffolk and I did the roast chicken in the cradle. There was one point when I debated climbing in for a few rotations to keep warm. The temperatures are really testing my commitment at the moment. Admittedly, I was standing outside in flip flops but details schmetails.

I did check it out before I bought the PKGo. Looks like a nice grill but they advertise it mostly as a high temp steak cooker for that BBQ circuit. I'm waiting for @ckreef to get one and post his review 😀

Swordfish night on the 16: Accompanied with bay shrimp cocktail and Schramsberg Hyde Vineyard sparkling wine.

I’m On a rainforest holiday at Maleny reading this book. It’s pretty good. I didn’t know who James Strawbridge was before... now I do. Sent from my iPhone using Tapatalk

They look pretty good to me Mac. Sent from my iPhone using Tapatalk

Finally tried pizza again after a miserable fail a number of years ago. Utilized MacKenzie’s suggestion of Roberta’s dough recipe (really easy to make and would recommend this even with AP only). Heat soaked KK to 500F at dome, added the ceramic baking stone to upper grate for 30min prior to cook. Cooked pizzas for 6-8 mins. Crust had nice crunch and chew. I’ve read about using a pizza steel so may look to pick one up to try. Sent from my iPhone using Tapatalk

Merry Christmas, and may 2020 go the hell away!! Sent from my iPhone using Tapatalk

Great day by the beach Sent from my SM-G965F using Tapatalk

Funny Sent from my SM-G965F using Tapatalk

Dee and I are keeping it simple this year its been close to 40 Celsius here for the last few days . So we are just going to whip up a fruit salad and crayfish with cocktail sauce and head to the beach . Sent from my SM-T835 using Tapatalk

Bit of a contrast at our beach today. 4C. Mad dogs. And Englishmen. Taking a dip in the sea.

Merry Christmas and Happy New Year!

Right back at you Bruce and my fingers are crossed for next year too.

I just want to wish all you KKers And family’s a very Merry Christmas!! And a happy New Year! Let’s hope the next year will bring and end to this crazy virus, and our lives can get back to a more normal situation!

Beef bourguignon with garlic, Parmesan & rosemary mashed potatoes. beef cooked on the KK in a Dutch over at 250 for 4 hours and 275 for 3 hours. Used 1lb of applewood bacon in sauce. Good flavors

Wings with spice and cornstarch. Mix two heaping tablespoons of cornstarch from the silverware and your favorite rub in a resealable bag, add chicken and shake. Put on the KK at 375-400 with deflector and cook until done. Sauce should stay well if you roll in a bowl. Has a taste similar to fried chicken

@Sir Bill my dad and I both had success treating rotator cuff injuries doing targeted acupuncture over multiple months. My dad didn’t believe in “that stuff” but after getting no relief from traditional medicine for years he tried acupuncture after a few months was almost totally healed. As for the topic at hand I have to admit something to you guys. I’ve been waking up at like 2/3am for the past two months, hence why you see so much activity from me in the 3am-7am PST timeframe. I’m trying to keep to myself and be quiet but I’m filling my time on my phone and this leads to diving deep into the KK forum and weird random Amazon purchases last week I found thread where someone posted about this thing https://smokeware.com/products/trompo-king?_pos=1&_sid=5cadd0589&_ss=r I saw that thing and thought it would be perfect for my Al Pastor/adobada cooks and for my chicken schwarma cooks, it would save me time from cutting meat off the rotisserie so I could actually host people and converse rather than cutting meat every 15 minutes, and save me money from having to buy aluminum trays that I then put over the coals of the KK to catch the meat abs act as an indirect heat shield. This item became my Christmas wish but unfortunately I did not see it until last week so it won’t arrive until 12/30. I will be testing it out as soon as I get it. I’m actually very excited

Stir fry, a new wok and some fluffy rice.

I am loving my 16TT. Yesterday: Scallops for lunch. They could have been prettier but, for some stupid reason, I took advice from the internet and oiled my food and not my grates. Duh! I throttled back the heat and slow cooked some skinny ribs through the afternoon For dinner I cranked up the heat, rested my smoke pot (with apple pellets and loose leaf tea) on the coals in the firebox and smoke-grilled a duck breast for dinner. The cast iron pan meant no flare ups. The 16 did all this with less than a full basket of fuel. It was so easy to commit to barbecuing given the easy clean up and a sensible scale for cooking for two. I am a believer.

I read your post out to The Husband. He asked what weight of beer they would consume before carrying out said test. An important consideration methinks.