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Easter Prime Rib! coated in Dijon and rosemary After 3 hours at 250F until 119F internal Rested for 45 mins and seared at 500F Potato for scale

Easter cooks. Lamb in salt ash crust for for Easter Sunday and Chicken on rotisserie for Easter Monday. Outdoor cooking, always fun.

Thanks for all the help. I did get a refund. Now to find a true KK.

Last Wednesday I had four young bucks from my shop help me wheel my Autumn Gold 21" Supreme into place! What a beauty! I have never cooked like this, but I am now losing my mind over the possibilities. Happy to be here! Now I have to learn EVERYTHING! But that is definitely part of the fun, I know. Blessings to all!

Yesterday we made pizzas on the KK for Easter. They came out perfect! Looked around the forum for some insights and tips and found a basic dough recipe. This was our second time using the new gal. 😁 Can't wait to try out the duck hanger and try out smoking some meats. 🥰 Hope you all had a lovely holiday.

Started off this Easter Sunday with a salmon and asparagus quiche (not cooked on the KK) BUT, dinner was done on the KK. Lamb chops and asparagus, lower grate, 325F, grape vine for smoking wood. Plated with melting potatoes and a Greek salad. Hope the Easter Bunny was good to all y'all! 🐰

I do not want to do this but my wife has given up meat and we are selling the house to travel in the RV. I bought the unit I believe in 2018 and used it extensively for a year or two and started traveling on the road for work. Needless to say at the time of purchase I bought every accessory besides double pan & gas assist, I believe. I also purchased a lot of other accessories that go with it. Starting at $8,000 for everything, all reasonable offers will be considered. Pickup and delivery will be on buyer. There are a few people asking for the table so I would be willing to break it up but the grill has to go first.

a little treat arrived in the mail today. i always wanted a ko-bunka to atomize shallots...

A little early Easter dinner as we are going to a friends house for a non traditional Easter meal (paella) tomorrow.

French Onion Soup Recipe attached. Super easy. Made this tonight. Best tasting thing I’ve made in a long time.

Easily fixed, @Poochie - just go to the market! 😁

yes thats probably the biggest con, its a load. .

Thanks! I'm going to have to store it between uses and I think this one is a bit too heavy to move around much.

That prime rib looks incredible! We have the same cobalt blue pebble pit too. The only difference is that mine doesn't have a beautiful prime rib cooking on it.

Crack it open and start a fire

Tony, what a lovely Easter Sunday you had, the food looks fabulous.

A nice 3 inch prime rib steak dinner was the cook of the day- along with some fried mushrooms and roasted potatoes. The rib steak was marinated for 24 hours in a mix of soy sauce, beer, oil, Worchester Sauce, garlic, Dejon mustard and pepper. I know, I know, I sliced the steak too thin but it tasted wonderful.

I can’t wait that long. I think that was June last year….

@Dono hasagawa wood core. it's the only rubber one i have so i can't really favor it over another. it does its job superbly however. stains a bit though..

Easter with the family here- so for the adults I prepared Bistecca Fiorentina; each of the steaks weighed 1kg. Indirect and then reverse sear, few pear wood chunks. Served with smashed roast potatoes and a classic caramelised pear/rocket/Parmesan salad. Happy days…

Simple meal. Filet mignon with Montreal steak seasoning, reverse seared on cast iron with. Butter & thyme. Roasted baby potatoes with olive oil, truffle salt, garlic powder and rosemary. Seasons first sweet corn on the cob

My wife is a professional artist and our Pizza oven (that it will be near) has square tiles so tile shape and color were completely her choice! 🤣 Pizza oven picture attached:

While no pics of any "homegrown" (with a shoutout to Neil Young!), I did take advantage of the nice weather (mid-50s and sunny) to do a pork tenderloin. Direct, main grate, 350F, with a mash-up rub of Sucklebusters Texas Pecan and SPG. That little flapper was from me trimming the silver skin off. It was a tasty nibble! Plated with some nice pasta carbonara and side salad. I love carbonara but hadn't made it in some time - no clue why?

Movin' on up as George Jefferson would say. This pizza actually tasted very good. Pepperoni and sausage. Still ugly but I'm working on that. Cooked a few burgers too.

You can’t go wrong with that Peruvian chicken recipe of yours @Troble. Let the fun begin!

Couple of recent grill cooks. Love the versatility and grilling room in the 42. In this case fire on the right side only. On the cook with the chicken thighs and breasts I let the bird parts come up to 120 or 130 then moved them down onto the lower grate on the right side to sear before taking them off. Sausages stayed up high but way over to the right over the fire. Veggies in the basket down low are great. Except in this case I didn’t realize the kids wouldn’t like the char on the sprouts as much as I did. Anyway- loving the 42 more and more. Burgers tonight. Can’t wait. Sent from my iPhone using Tapatalk

I have messed things up in it but it does provide nice even heat! Worst thing I have done is when I finished a pizza and pulled it out with the turning peel instead of the full sized peel, bumped my hand on something and promptly dropped the pizza on the ground! Thankfully I always have extra dough but it was a great looking pizza! 😢