Steve M

I love the veggies too. I think most of the short ribs benefit from taking the internal temp up like brisket to get tender. I especially love them braised. But they really look good in the pics.

Thanks Aussie It was certainly near the top of my short kk cooking career Thanks Mackenzie, moisture is a recurring theme in the kk cooks. I really liked my pellet grill but it didn't keep that same moist environment like the kk. It sadly sits with the cover on.

Now we're talking . I always wrap mine when rubbing the night before.

Thanks @HalfSmoke, it really was. I think this was my first steak cook on the kk and I'm really pleased how they turned out.

Went to Costco today and saw they had Prime Ribeye Cap steaks. I have never really run across ribeye cap anywhere other than my online source Snake River Farms and it really looked good so I picked up a package along with some 8-10 count shrimp. I did a reverse sear on the steaks cooking indirect at about 400. I pulled them at about 115 to rest while I did the shrimp. I threw the steaks onto the lower grate directly over the coals to give them the sear. Final Steak shot This was really one of my more enjoyable cooks. Everything just seemed to click and the results were incredible. the coffee char is wonderful on steaks.

Great looking kk! I have never brined a pork butt although I have injected them before. There is so much moisture in them that I think you will be fine without doing anything to it other than the rub.

Dang Mackenzie, you even make the cherry wood look good I love short ribs, can't wait to see how yours turn out.

Congrats on Gator! I admire your patience for holding off for 2 years . A pork butt is a great way to start with the kk. If you received any coco char with your order, now is a good time to use it along with some of your favorite flavored wood chunks. I look forward to pics of your new kk and cooks.

I think things are probably on schedule. I received mine after about a week and a half and was notified a couple of days before delivery as to the expected time.

That sounds about right. It was just above the cool side of the splitter. It was the smallest pan I had on hand but it worked well. My original plan was to put it on the lower grate but it didn't look like I would have room to use the rotisserie.

Thanks Mackenzie, it really hit the spot. No leftovers today

Looks great Aussie. I love the description of the rub: "Gutsy flavour"

Lordy that tenderloin and peaches looks good. As well as the rest. Glad to hear you're enjoying the new kk

Sort of one of those last minute meal decisions... Used an off the shelf jerk seasoning for the chicken (chook for the down under crowd). threw it on the rotisserie and added some yukon gold potatoes after about 15 minutes. . Plated with some lime cilantro rice I love the rotisserie chicken on the kk and the flavor of the coffee charcoal.

let me know if you use any variations. I think next time I will use more rub and source a bone-in butt. This was tasty though, had leftovers for lunch just by itself.

The 42" is the kk you are looking for

That looks pretty tasty. I have been putting my vinegar sauces in a vitamix blender when adding red pepper flakes and like the results. Reminds me of the sauces that sat on the tables of the old bbq joints when I was growing up.

this was my first time using the smoke pot. I wanted to use mesquite and only had chips but it did a great job. Funny how little smoke you actually see coming from the dome but you could smell it. Everyone that had it talked about the flavor and the word was "refreshing" compared to the usual southern bbq. Not sure if it was due to the banana leaves or the smoke pot or a combination.

I think you may be able to source some frozen ones in Asian markets if you have any near you.

I have to confess it was a bit of a camera trick. They are about 1" long. This is the first year they bore fruit and I was pretty excited to discover them a couple months ago. they never got bigger.

That's fantastic!

I understand the current promotion on the 42" includes a goat.

I'll check to see if the kk's still warm and throw some on for you

Thanks Mackenzie, actually I fired up the kk last night before I went to bed. did some nachos and left her going.

I had to use them before the first frost. And I don't need too much of an excuse to throw pork on the grill.