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@Dennis -- Tri-Tip... your California roots are showing!

Simple ribs and wings cook on my "portable" KK Passed the bend test and then sauced. Wings. Naked.

Another great cook on the KK tonight. Did BBQ chicken, I marinated in a maple bourbon mop sauce, then sprinkled with a bbq seasoning. I cooked it on the hanger at 325° and it came out with crispy skin, but oh so juicy meat. I also cooked Twice Baked Potatoes with bacon bits, cheddar, and the same bbq seasoning. Both came out delicious! The skin was still a little charred, but deliciously crispy so I think it actually was better at a lower temperature of 325 vs 400. It took longer to cook, but was worth it. Sent from my iPad using Tapatalk

Spur of the Moment Cook. It's hard to cook meat in the kitchen with a KK sitting idle in the ODK. I had a pound of lean ground pork that needed to be cooked. Wasn't looking forward to it as I thought it might be more greasy than I'd like. Any made a little meat loaf and put it on the KK. Pixs not great but the meatloaf was very tasty. Plated.

Not sure how much longer the local corn is going to be available, so trying to get it as often as possible. Grilled pork tenderloin and cherry peppers. AL pouch is spuds and onions. Ate indoors, as it's turned cool here. Thankfully it's warmer this coming week.

They seem to have colored slightly. Perhaps from embarrassment when the lid was unexpectedly opened?

I know what I'm kking soon.

I'd eat that! 😋

Brisket, mashed potatoes & corn bread

Is it wrong to choose a plumber because he's got a side business as a BBQ caterer? The plate of ribs he just dropped by say it's the best reason to choose him.

Go on hunch? Go on lunch? Anything like this is the "art of seeing". You're gauging his ability to observe and react. General intelligence can lead to both great BBQ and excellent plumbing.

I’m oncall at work this week, so had to go in this morning… and this is where I really love the KK. Rubbed up a 2kg pork neck last night before bed. Lit the KK when leaving for work at 7:45am, chucked the pork on when I returned a few hours later. Cooked 3hr at 285F before wrapping in foil, then other 2 hours before a 3hr rest. Dinner for the family for the next couple of nights sorted, even though I’m working the weekend. Lovely.

To move one took a Caterpillar about the size of a D-8 or larger. We had a TD-25 on the property moving stumps and that got the job done more quickly. The D-8 was fun to drive compared to all the lever pulling and gear shifting on my antique D-2 Caterpillar. All the Kamado style cookers I have had have all been a manual affair and that was one of the things I enjoyed about it. Like cooking on a wood fired cookrange, it took paying attention to the fire, and therefore slowed you down from the frenetic pace of modern life.