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The ribs: Spares smoked in the Meathead method The slaw: From a local deli The cornbread: Made with locally stone milled bloody butcher cornmeal The wine: From a local wine incubator — a red blend of Tannat on Vinepair’s top 30 red blends list. The dog (not shown): salivating

Got a short break in the weather last night. Threw a steak on with some asparagus. Plated with a 2x baked spuds, shrooms and a salad. Everyday Cab.

Hello KK Family!! I celebrated Greek Easter this past Sunday and would like to share my cook. It started with me dying our traditional Red Easter eggs. I learned that to get that deep red color you must use brown eggs! As you will see they came out great!! I also made my homemade spinach pie as well as Stewed greek style fresh string beans seasoned with spg, oninons ,quartered whole tomatoes, fresh dill ,garlic and cinnamon using single origin olive oil. I also roasted small red & white potatoes seasoned with SPG,Greek Oregano Olive oil. And finally a 6.41 lb boneless leg of Australian lamb seasoned with slices of fresh garlic placed inside the entire lamb with SPG, Greek oregano cooked on my KK using the Spit Rotisserie . I Used 3/4 basket filled heavy with XL jealous devil lump. Cooking temp was 350-400 degrees took only 2 hours for the cook. I also made my Greek sweet Easter Bread called Tsoureki, Hope you all will enjoy the pictures!! For appetizers in keeping with family tradition going back years and in honor of my late Mother's Hungarian heritage I still cut up some Hungarian Kielbasa along with greek Kayseri & Kefalograviera Cheese as appetizers with the spinach pie & eggs!! For Dessert my homemade Greek Baklava11 Thank you George IMG_4446.MOV IMG_4443.MOV IMG_4422.MOV IMG_4421.MOV IMG_4419.MOV

Love cooking chicken on this thing! Sent from my iPad using Tapatalk

Hi George belayed it Easter. I see you went all out. The stars of the feast the lamb and tsoureki look amazing. we are lucky here to be able to do a whole lamb which turned out delicious as well.

Tony b-that would appear to be true. I pulled it at 170 and it’s still moist and delicious. Sent from my iPhone using Tapatalk

Just the other day I was finishing up on a country ribs cook and my KK latch ended up coming off in my hand. To say the least I was surprised and my pork was still a ways out from finishing. Obviously without a latch the lid springs back up, so I had to come up with something nearby to hold the cover down in order to finish my cook. This was it and a day later an improved model was developed in the lab, needless to say I called Dennis and another is in the mail. Just keep in mind all our latches aren't created equal, Dennis stated they increase in size the larger the KK. So as to why it broke. Well, if you ever closed your KK and didn't have the latch pulled out from the bottom catch you might on an isolated occasion suddenly find your lid stops abruptly slamming the latch against the catch. There is a preventative measure Dennis built in though, a roller bearing on a small shaft, but even so on occasion it will hit just right and fail. It happens very seldom, but on occasion that disturbance would occur and the resulting accumulation of these incidents add up to popping the weld on the attached plate. Now I'm not a math major but the applied science here dictates that when a moving object suddenly stops against another object, it's kinetic energy is instantly converted into other forms, as potential deformatiom being one or damage more precisely. It's cumulative effect causes the failure way down the road...it may never happen to you, but if it does all is not lost. So keep in mind these innovative alternatives if and when it does to finish your cook.

@SteveL - it's probably what the KK does best. Almost impossible to overdo it. We actually had a member back in the day do an experiment to see if you could actually dry out a chicken on the KK. NOPE! He gave up after several trials.

I needed some quick meals to stuff in the freezer and pork loin is great for that. I take the whole loin and cut it into 4 2.5 lb sections and cook it low and slow (250) until I get to about 145 internal. It will carry over a little. Then i slice it up and vac seal it. I like to cut it up and add it to salads