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In the middle of the afternoon I decided to make cheese burgers. Get the meat from the freezer, do the patties, no buns, find a bun recipe, make the buns, grill the burgers. It was busy but worth it.

"Oregon Country" tomahawk ribeye from Town & Country grocery tonight. First steak on my 32" KK and this one was definitely worthy. Fantastic marbling made it super juicy. And a really thick cap. Coarse kosher salt and garlic seasoned for the dry brine for about 3 hrs. Adds fresh cracked pepper once I brought it out of the fridge to warm up a bit. Did a reverse sear baking it at 300F dome temp (using the half grate on main grilling level) to an internal temp of 120F. Pulled it off and let it rest while vents were opened up wide. Once the coals were ripping seared it on the lower grate for 1.5 min each side (rotating @ 45 sec). Wife and I agreed that it was right up there with the best I've made. Seasoning, crust, and done-ness were all perfect for our preferences. Sent from my iPhone using Tapatalk

Ribs turned out great Sent from my SM-T835 using Tapatalk

I had some chicken breast meat left from a previous cook and decided a chicken salad sandwich would fit the bill today.

No KK cooking for me last week, this week or next week as I’m on a 3 week Hawaiian trip with my family. One week in Kauai, one in Oahu and one in Maui and I did get to eat some delicious pig that was cooked underground last week (two pics for reference) but tonight I wanted to sneak in a non KK pic because of the setting of my “grill”. Teriyaki chicken cooked over charcoal with fried rice in my backyard here on Oahu. Was fun to cook with charcoal again as it always reminds me of camping, tailgating and my Weber Smokey mountain.

Looks good Troble. Made your roti chicken tonight with green crack sauce, smashed roast potatoes and green papaya salad for some extra funk and spice (actually made with green Granny Smith apples instead). So so good IMG_4377.MOV

I'll be doing the same, a nice 15 pounder. Hope it comes out as good as my last one

Wow Mac. That was some going to get that done in an afternoon/evening! Good looking burger. Yum. P.S. Awesome setting for your grill @Troble Good to see you getting some time to relax.

@5698k Thanks! I've also noticed the puddle under the KK. I figured the moisture is quite high by default inside the KK. I'll run the first without and see how it goes.

You certainly can, but I’m not sure it’s beneficial. The moisture retention due to the efficiency of the kk is second to none, to the point I regularly see puddles of moisture on the ground below the draft door. I’m also not sure of the benefit for the same reason I cook fat cap down. As a protein heats, moisture is expelled, not absorbed, so I don’t believe additional moisture in the grill will help. Sent from my iPad using Tapatalk

That would be Awesome mate .let me know what I can send to you Sent from my SM-T835 using Tapatalk

This appeared on my breakfast plate this morning.

Scored a great tri tip from my local butcher and decided to prepare it for tomorrow. Injected it with my favourite koren bbq sauce then sprinkled it with the last of my gunpowder Tony b sent me .vacuum sealed it to marinade . Sent from my SM-T835 using Tapatalk

Lobster meat was $65 a pound last week when I got some for lobster rolls