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Tomahawk steak Sent from my SM-T835 using Tapatalk

Had our old neighbours round to our new house for pool and pizzas tonight on the KK. - classic Margherita - potato, olive, basil and truffle oil - potato, thyme and gruyere - spicy pork sausage with broccili - ham and cheese for the kids Forgot to take photos of most of them in the craziness- but here’s a couple. Remi

Local butcher had some good looking London broil so grabbed a couple 😁 Also made potato au gratin and air fried some potato, carrots and leeks. After 24 hours of rain it was nice to spend some time in the yard 😋 And of course some sourdough and a cranberry pear crisp for desert

Been trying to find some dino ribs for awhile and came across some USDA Choice ones from Costco. Just used some Meat Church Holy Cow and added a couple post oak chunks to the basket. It was in the low 40s today and noticed a pretty big difference in how much more I needed to open up the vents to keep temp. Wanted to cook them at about 275F but let it stay around 230F so I didn’t have to open things up too much. Maybe took a little longer to cook but they actually finished right on time for dinner (allowing to sit for a while of course). Wow, they were awesome. I get the hype behind Dino ribs now. I thought Choice was plenty juicy with fat. I think any more would have been too much and won’t be seeking a higher rated cut in the future. They were so rich. No shots of them on the grill but I do have the end product. Sent from my iPhone using Tapatalk

Pizza night for a college football Saturday. 24 hour poolish dough @ 65% hydration. The new twist was a bbq pizza with sweet baby rays sauce, caramelized onion and pulled pork w sharp cheddar. We will do that again. The kids love the bacon pizza best.

This is more than you want to know about huli huli chicken. My favorite chicken in the entire world is huli huli chicken; often pronounced as hui hui chicken in Hawaii. It is very simple to make but too many people put way more spices and junk on it and destroy the taste of real hui hui chicken. Cook books and internet recipes provide a long list of ingredients such as brown sugar, pineapple juice, soy sauce, mustard, etc., etc. Some recipes call for soaking chicken in a marinade overnight. That is all good and I have no problems with those recipes. But in my mind’s eye, that chicken is not hui hui. True hui hui chicken must be flipped over in wire racks or prepared on a rotisserie over coals, and not baked in an 8x12 glass dish in an oven. I can not comment on the "true" nature of the marinades, rubs, or spices, but I believe they should be kept to a minimum to bring out the essence of the juice distribution from the flipping or rotisserie effect. Real hui hui chicken is very simple. We lived in Honolulu for many years and often drove on Nimitz Highway to Waikiki on Saturday mornings. As we drove on Nimitz, we always passed a huge hui hui chicken operation. We could see the smoke and smell the BBQ chicken blocks away. From Nimitz, we could see people mopping the chickens with sauce and turning the chickens which were sandwiched between wire mesh resting on top of, as I recall, long cinder block fire pits. We learned later they mopped a certain teriyaki sauce on the chickens. That place perhaps gets credit for being the original huli huli operation. However, hui hui chicken has been prepared by other Hawaiians somewhat differently. On Kauai, the best [my opinion] hui hui chicken is prepared using a certain Hawaiian wood to BBQ with. I do not recall the type of Hawaiian wood, nor can I find mention of it on the internet. But it is uniquely hui hui because it is fixed the traditional way of flipping the chicken in wire mesh over hot coals. Some folks use rotisseries. I doubt this technique is unique to Hawaii … but the special Kauai wood certainly is. On my KK32, I prefer spit roasting chicken on a rotisserie with just light salt and pepper. Even without the special BBQ wood, this chicken is absolutely the best! It is amazingly moist and tender. The key thing is when the birds turn on the rotisserie, they baste in their own juices ... and some of the juices drip on the coals. Those drippings cause some smoke which also helps add taste to the chicken. Al la hui hui rotisserie chicken. I am bragging in this video! Not only am I rotisserie roasting at 350*, I am showing off my Jackery solar generator which I use to power the rotisserie motor since I do not have electricity to my lanai area. Of course, I am enjoying Peter White doing “Groovin.” Listened to tunes on Spotify for about two hours as the rotisserie chicken roasted. Sorry to get carried away with the huli huli chicken stuff. But what comes first - - the chicken or the egg ... KK! djami in northern Virginia HuiHui chicken October2022.MOV

Gorgeous steak everyone! Making me crazy hungry right now!

Tony B, Thanks for sharing your consideration of allspice. I would remember allspice because of many things. The most likely place to see allspice trees in Hawaii is perhaps only in one place and that is at Foster Botanical Gardens in Honolulu. That is a fantastic place and perhaps my favorite botanical gardens ever. We used to visit the gardens often. There are relatively few [from my observations - so not the gospel] allspice trees in the Hawaiian islands, but Foster Gardens was established in the 1800s and brings a vast array of tropical trees, bushes, and plants ... flora and fauna to Hawaii for research and sharing the gardens with the people. By the way, agriculture is very controlled in Hawaii for many good reasons. Most flower bulbs, seeds, etc are not allowed to be mail ordered or to be introduced into the state. Please see Jeff's response about kiawe. That is likely the unique wood many Hawaiian use for huli huli chicken. Having said all of that and considering allspice is a Caribbean area tree, it sounds like a great BBQing wood providing special flavoring. Thanks again Tony B. djami

Sunday lunch also a major success- pork butt rubbed with 5 Monkeys rub, cooked at 250F for 11.5hrs, pork ribs for 5 hours (including 1hr in foil). Vinegar based and also espresso BBQ sauces, pickles, coleslaw, white buns and habanero hot sauce. My brothers were feeling a little ‘dusty’ this morning after last night’s fun; suffice to say lunch made them feel a whole lot better.

Enjoy the time with the family and good luck with the cook!

Both of my brothers and their wives are staying with us this weekend- given restrictions in Australia over the last 2 years this is the first time any of them have had a KK experience. A large bag of meat was picked up today… Bistecca Fiorentina was on the menu tonight, with a spicy green apple (papaya) style salad. Ribs and pork butt coming up for Sunday lunch, I may never need to eat again.

Did a pork belly last week, cured it then smoked on the KK Sunday and sliced it Mon. Today was the taste test. The morning of the smoke was perfect. I have 20 of these piles, 7 strips per pile. Taste test. Double espresso coming up.

Picked up a 15lb Prime Brisket, 4 racks of spare ribs and used 4 different rib ribs that my good buddy @jonj turned me on to, plus used a brisket rub from @jonj. Ribs were rubbed with honey mustard then dry rub sat in fridge 36 hours. Brisket was rubbed with Worcester sauce then dry rub in fridge for 48 hours was aiming to serve at noon today so started the bbq during my kids birthday party yesterday and the brisket went on at 4pm much time the delight of all the dads who were at the party. Smoked at 250 with some coconut charcoal and mesquite wood. I expected to get up in the morning and wrap it but I ended up waking up at 1am, spritzing the brisket with apple juice, getting back up at 3am spritzing again then I got up at 4:45am thinking it would be time to wrap it but when I checked the temp it was 206, so I pulled it and wrapped it in butcher paper and a towel and put it in a cooler at 5am started the ribs at 5am, threw some post oak wood in there and cooked it at 225 for 5 hours then foiled it for an hour wife convinced me to get pre-made potatoes from Costco so I opted for scalloped potatoes which everyone liked and I got premade Caesar salad from trader joes. Everything turned out great. It’s been a minute since I did a big BBQ but between the last two weekends I made 2 pork butts, 4 racks of ribs & a 15 lb brisket. Thanks @jonj for all the rubs. Everyone liked them

Made some duck for a special occasion today, once rested I like to slice it thin then wrap it in prosciutto di Parma with a hard cheese and olive tampenade. Served with more olives and grapes. Lunch was followed by pumpkin carving, I like Halloween 🎃