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OK. For my first big cook on my KK I chose Steven Raichlen's Puerto Rico Pork Should from his book "Secrets of the World’s Best Grilling”. I did not have annatto seeds so I used the turmeric suggestion that is in the book. This recipe did not disappoint. Below are the before, during and after photos. The oregano in this recipe is the magic.

Inaugural cook on the new KK. Happened to be mother in laws birthday and also doing the burn in all day. Never really got it under 500 for the cook but managed to make it all work flat iron steak marinated in Worcester sauce, garlic and Montreal steak seasoning, reverse seared started on half grate finished on lower grate, over coffee char and mesquite wood. Served with homemade chimichuri grilled asparagus dusted with olive oil, garlic powder, salt & pepper slow baked sweet potato served with Labneh. Had to be served separately because even though I slow baked them in the oven for two hours like normal, these bad boy were gargantuan and took a little longer than normal, ended up being dessert to the main course. Served with a Justin cab

Did some bone in chicken thighs last evening in the dark.

Now I’m ready!

Hour 3 @ 550+ 2nd Pliney about to be cracked open....

We’re good with the BB and Ultimate . @Christinelynn would divorce me.

@Troble, @tekobo, @tony b, @MacKenzie, Next week Paella! There is only two of us and we are going to be eating pork all week! 😜

Snuck in one more cook before the snow returns today. Pre-marinated pork loin (local market has been running a BOGO special on them.) This one was roasted garlic and black pepper. I slathered on some Dinosaur BBQ Wango-Tango. direct, 350F, peach wood chunk on the coals. Plated with a nice pasta and side salad.

And today, it was sourdough bread baking time. Still some progress to do to manage the heat, but should be good anyway Envoyé de mon iPad en utilisant Tapatalk

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Fixed it. Be ready to pony up. 💰

Some more pics Chicken tandoori with home made sourdough naan bread (reheated from a previous batch), basmati rice and mustard seeds carrots Envoyé de mon iPad en utilisant Tapatalk

Update: changed my order to the 42 [emoji854] just got off the phone with Dennis Sent from my iPhone using Tapatalk

I’m so excited I won’t be able to sleep tonight!!! Sent from my iPhone using Tapatalk

Yea he did call me and we discussed pros and cons but at the end it came down to just because I can and want to and logic went right out the window. I find logic sometimes is subjecting and causes regrets 🤣🤣🤣

Peach wood smoked pulled pork, used the Syzygies smoke pot modified method. Sent from my iPhone using Tapatalk

Moms birthday, making smoked bacon. Can’t wait until I get the 42 had to use to level cooking! IMG_1053.MOV

Oh I saw that goat video, pretty awesome. Sent from my iPhone using Tapatalk

Wow! Buzilo congrats on that decision to invest. You had better start fattening up the goat! Where is that video? I think it should come out with every 42” order. Sent from my iPhone using Tapatalk

Good looking cook on your new KK @Troble. I guess "KK cooking" is something that you can now list on your CV as a "transferable skill".

I'm all smiles.

Just the excitement of it, and the unboxing and burn in experience. Very surreal after waiting so long. I’m in Western Australia and the tracking of the ship and delivery experience were all part of the fun. Sent from my iPhone using Tapatalk

Peach wood homemade charcoal yielded from the modified Syzygies smoking method via the tin foil pouch. Couldn’t be happier with the results. The food is resting tell dinner can’t wait to see how it tastes! Sent from my iPhone using Tapatalk

This foil pouch has me 2nd guessing if I even need a smoke pot now. Literally turned out the most beautiful best smelling smoke like this for 3 hours. Sent from my iPhone using Tapatalk

Take the back roads, watch the border crossings and wear sunglasses and speak with a British accent...always worked for me.

@Forrestwelcome! Don’t let them give you a hard time about your age, I’m 41 and get grief for being young, they’re just jealous you figured it out before they did! gkad you’re hear, great people on this site who happily share their wisdom

Nice crispy looking skin on those chicken thighs! TY for all the nice compliments!

That will be the biggest difference you will notice between your current grill and the KK - it's heat retention. Once heat soaked, the KK rebounds very quickly and you're spritzing it so you're adding moisture. I'm not a big fan of the spritz. I just usually let it rock naturally. I get plenty of smoke infusion in my cooks without it. The old BBQ sayin' - "If you're looking, you're not cooking!" really doesn't apply to a KK, unless you get stupid about it and are opening it every few minutes.

Once heat soaked, the KK is very resilient and recovers temperature very quickly.

@MacKenzie Tony’s always picture perfect. Nice work @tony b

Also every time you open your lid you are letting out precious heat and condensation that the KK does such a good job of retaining. I have a feeling the need to spritz is going to be completely eliminated with my future 21” Supreme. Sent from my iPhone using Tapatalk

Delicious dinner, Tony. Pork looks perfect.

It’s quite good. I was a bit worried by the drop in temp when I added water for steam, then the breads, but probably just dome temp, so it’s nice. Some of my nicest Envoyé de mon iPad en utilisant Tapatalk

Oh you bet! I’m actually going out right now to buy a pallet jack just in case. My garage is a full gym so when it gets here I want to make sure I can wheel it to the backyard

I'm sure that Dennis would have advised you against the upsizing if he'd have thought that it wasn't a good match for you. He values customer happiness over profit. That's why we all think so highly of him and never hesitate to recommend folks talk directly to him about their thoughts about buying.

Nothing wrong looking about those loaves!

I think it is insane but great for you @buzilo. It seemed mad to be trying to cook pizzas on two levels in a KK, even though you had managed it successfully on the 21. My guess is that the 42 will make your pizza nights so much easier. Double the fun. Congratulations!

That looks good, packed in flavor throughout, very nice

Cash is king. Congrats on the purchase

Seems I’m a late bloomer. 54 and have my KK since less than a year! Envoyé de mon iPad en utilisant Tapatalk

The journey begins!! Enjoy every step of it, the delivery day is insane! Sent from my iPhone using Tapatalk

@tony bim likely going to be in Sonoma/Santa Rosa March 8-10 for work if that happens to be when you’re up there let me know we could meet an a nice Pinot winery outside for a glass.....

I follow the Peter Pan model, personally!

Maybe do it on the Konro?

I’m 42. We have you back. 😜😄

Finally got warm enough here (15F) to fire up the KK last night for dinner. First time in a week and a half! Flat iron steak, marinated in shio koji for 2 hours. Gunpowder rub. Lower grate with chunks of post oak and mesquite. Plated with roasted smashed potatoes, with Peruvian green sauce, sautéed mushrooms, and a nice salad of greens/radicchio, orange slices, pomegranate seeds and pistachios with an orange mint vinaigrette.

Larry’s products are good. I use Adam’s Polishes CS3 on my KKs. Cleans and protects.

I have a 23 and 32 and we are also empty nesters. Both are great and serve us well, but the 32 is on another level. It is almost always in a split basket configuration, perfect for 2-zone grilling with ample room. But it obviously also has room to accommodate the larger cooks. Really hard to beat the flexibility of a 32. If you're routinely grilling for 6-15, you can do it on a 21, but you'll be wishing you had a 32.

Flank steak pinwheel with garlic cheddar, spinach, prosciutto & feta. Cooked half basket, slid over to opposite side with a cherry balsamic sauce to set. Home fries on the new outside wok and burner from Bass Pro. These tatoes are dedicated to Tekebo's search for the perfect tata. Soaked in a salt brine and cooked in olive oil till done. Finished with a little Maldon flake then bombed with Heinz. Crisp out soft inside. Fresh veggies yum

Olive and gold 23”/32” combo is tough to beat, but not very original. 😜