Herbie J - Alabama

First cook since returning from duck hunting in Arkansas. Chicken and Beef tonight. However, duck soon. I’m looking through the forum for great recipes.

First cook since returning from duck hunting in Arkansas. Chicken and Beef tonight. However, duck soon. I’m looking through the forum for great recipes. 85900A3E-49B3-46BB-A9E0-8531A5ADCFEB.MOV

It’s been 30 days since the 32BB was delivered. It’s been fun learning and experimenting with the KK. Thanks to everyone who gives advice and encouragement on the KK forum. Today was a first for me. I finally have developed the trust to leave the KK at home alone for 3 hours while it slow cooked baby back pork ribs at 250 degrees. The KK held constant. I cooked them for a total of 6 hours using Rockwood lump charcoal and cheery wood for smoke. I never opened the lid for 6 hours. The ribs were amazing, no leftovers.

Great looking sandwich MacKenzie. Any Au jus to go with it?

The avocado is a nice touch. You have great taste in beer too. I like the hops used by Lagunitas.

My wife made Zuppa Toscana soup Friday night. The kids asked for a KK pizza to go along with the soup. It made a great meal. I will try to get permission from Hannah to post the soup recipe. It’s always a family favorite.

Y’all are giving me great ideas for this weekend.

Great article. I liked how the author closed it by acknowledging it’s still an art.

Very timely. I’m headed to Arkansas next week to hunt ducks. I will follow your recommendations.

I seasoned the cabbage with some ghee and lemon pepper seasoning that I found at the same farmers market in Florida. It was good. Had leftovers tonight.

As previously said, welcome to the obsession. Stay engaged on the forum. It’s a very helpful group of great people. Post photos of every cook!

The beef was from Arrowhead Beef Company, Chipley Florida.

The family took a trip to the panhandle of Florida this weekend. I found some good looking local raised beef at the Seaside Florida farmers market. The Wagyu ribeyes looked great and I took a few home. Cooked them up tonight with some cabbage and sweet potatoes. Simple setting with small plates. Steaks were well marbled and amazing. I cooked them direct sear after a dry brine for 12 hours with just a little pepper and garlic. I picked up one of their fresh chickens too. I will cook it up latter this week.

I agree with all Pequod said.

I hide this knife from the family. If I don’t, it would end up in the dishwasher.

It was just me and my youngest daughter at home tonight. I asked her if she wanted me to take her out for a dinner date. She wanted to stay home and cook Greek chicken on the the 32BB. We added lentil soup, couscous, and tomatoes with cucumbers.

Great planning ahead. Looks delicious!

Thanks for advice on the Meater.

This is intense! In a good way.

Incredible!

Cooked two ribeyes and a filet tonight for the College Football Championship game. Wife had the filet which was reversed seared in a cast iron skillet with some thyme, butter, and garlic. The two ribeyes were cooked different. The smaller one was salted for 48hrs then straight seared for 6mins each side for an internal temp of 132 degrees. The bigger ribeye was salted 2 hours prior and indirect cooked until 130 degrees internal then finished with the filet in the cast iron skillet. I temp checked the top of the sear grates and cast iron skillet, they were at 720 degrees while the 32BB dome gage was at 500 degrees. The 48hr salted and regular seared ribeye was the best tonight!

I always enjoy adding an egg to a burger. Great call!

How did you prepare the fish you caught the other day?

Pork Ribs on the 32BB at 6 hrs and 250 degrees with a little pecan smoke. Black bean soup with poblano peppers and left over KK rotisserie chicken.

I preferred the jalapeño bird seasoned with Penzeys Adobo seasoning. The girls couldn’t decide. Said they both were incredible.