Herbie J - Alabama

I just ordered two new accessories. Added the hot/cold smoker and double bottom pan for the 32.  I’m really enjoying the KK and experimenting with it. Thanks to everyone who has and continues to contribute to the forum. Y’all are a great help.   

You can can see a 32" Big Bad in Birmingham Alabama. Just send me a private message for my contact details.  

Welcome to the family BIGSHEP!

Grilled a Japanese A5 Wagyu ribeye tonight. It tasted great off of the the 32BB KK. I did a little cook based upon one of my favorite meals when I worked in Japan.  Pasteurized egg yolk, rare steak, and mushrooms.  Nothing went to waste from the A5. 

The bacon looks great!

The lamb looks awesome. 

Sweeeet setup!

Great lesson learned. Thanks for sharing. 

Looks awesome Tyrus. 

You will need to flip the half grate of the 32 over due to a flat side on the back end. Here is a picture from tonight with the 32 half grate in and the basket divider in so the chops are cooking indirect  

Italian rotisserie chicken night. Three day beer brined chicken with molasses and a local beer called Avondale vanillaphant porter.  I was thinking it was a waste of a good beer until I tasted the chicken. Turned out to be a good use of the beer. I also split an Italian sausage and tied it to the chicken during the cook.  Served it with asparagus and Avgolemono soup. 

That pasta is a work of art MacKenzie. Looks delicious too.

Picture perfect Basher. 

Looking good!

As stated, talk to Dennis.  However, I’m very pleased with 32. The basket splitter gives it a lot of efficient versatility.  

I found this food/recipe at the Ambassador restaurant at Hotel Tiama in Abidjan Africa. Very simple but a great way to enjoy your pork from the KK. 

I slow cooked a Boston butt on the KK with garlic and onion seasoning. Make fresh three yolk mayonnaise with a teaspoon of French mustard. Butter a sliced loaf of French peasant bread. For each melt, add a layer of mayonnaise, gruyere cheese, and pork inside with an additional layer of cheese on the top of the melt. Put it back on the KK at 300 degrees for about 10 minutes. Enjoy!

The tortillas on the grill go with the carnitas I made with the remaining pork. 

They still make the plantains and hot sauce beside the road. They are good. The city has a lot of positive investment today and everyone talks in perfect French.

Abidjan on the Ivory Coast. Wonderful city with a lot of French influence. I’m making a pork and gruyere dish tonight that I had while there.  The fermented couscous was good too.  

I have been traveling for work the past two weeks through West Africa and Slovenia. I came across this old olive press in a restaurant at the port of Koper on the Adriatic Sea. I wanted to share a video of it operating. Also, their specialty, salted fish. It’s good to be back and I brought home some interesting spices to try on the KK. 

Things are looking good for the Chiefs too!

Good information. Thanks for sharing. 

Great wine pairing with the lamb. 

Nice addition to the kitchen tekobo. I’m a big fan of dry aging. Keep us posted on all your adventures and cooks. I 

Cooked ribs and quail for Super Bowl meal. I’m pulling for the Chiefs. I also tried a new lump charcoal. It did ok.

Trust your instincts.