Steve M

Must be snapper season. Mine was roasted with chipotle butter.

That was quite the transformation and beautiful job! Bonus points for the Japanese float I saw hanging with the tiles. Did that end up outside?

I haven't taken the Aaron Franklin master class but his book is solid. It is worth it just for the BBQ sauce recipes. Franklin Barbecue

Lovely!

Gonna be a hot one, stay hydrated!

Very nice.

Those look pretty awesome and the leftovers are the best.

I think I did my first brisket that way and it turned out great. Then I read about wrapping and thought it must be better but really couldn't taste the difference or even notice a change in moisture. You may shave an hour or so off the time but I'm not even sure about that. My cooking times for briskets are all over the place.

Great looking brisket, did you leave unwrapped the whole time?

Gorgeous!

I've been trying different methods for that final sear and I think I like the cast iron option best. Much better control.

Don't sweat it too much. It is pretty easy to get it back to sparkly.

Beautiful KK and gorgeous setting for it. You will really enjoy it. Been hearing thunder myself. Looks like this afternoon will be a washout.

That's a shame. It looks good though so you still get all the style points.

I've been using a weed torch to light mine. It is a little bulky for storing it but gets the job done. A canister of propane lasts a long time. Torch I put used ashes in a galvanized bucket. It will last a few years at least before the ashes corrode the interior.

That may be the prettiest prime rib I have ever seen. Love that crust!

While I think it would be great on the rotisserie, I've never done it that way. A good sear and cooked to your level of doneness can be accomplished without it.

The recipe sounds right up my alley. Thanks for sharing.

I have a 23 Ultimate in terra blue. I've had many a fine dinners on it over the years. The extra real estate on the 32 would be pretty nice though.

Thanks MacKenzie!

Looking good!

Fixed up a couple of pork tenderloins using the Adam Perry Lang recipe with peach glaze. they were as awesome as I hoped.

Just saw your thread - welcome to the forum. You will love the new KK. Just down the road from you and am a fellow Hokie. Good luck with the delivery.

Great looking pizza!

Dang that looks good. I was supposed to be heading to New Orleans Friday but Covid 19 threw a wrench into those plans. This will have to do. I'm intrigued by the air fryer hush puppies. I have an air fryer I used once. Are these made from scratch?