Troble

Boneless leg of lamb. Marinated in balsamic vinegar with garlic, cumin & mint. Started on the rotisserie but finished on top grate. Cooked over coco char with mesquite wood served with garlic & olive oil cous cous along with roasted baby potatoes with garlic, thyme, rosemary, red onion and truffle salt homemade Tadziki with fresh dill grown from seed in my herb garden

@MacKenzie Tony’s always picture perfect. Nice work @tony b

Looks like a great start @SilverSuzieQue! Nice work

Cash is king. Congrats on the purchase

Inaugural cook on the new KK. Happened to be mother in laws birthday and also doing the burn in all day. Never really got it under 500 for the cook but managed to make it all work flat iron steak marinated in Worcester sauce, garlic and Montreal steak seasoning, reverse seared started on half grate finished on lower grate, over coffee char and mesquite wood. Served with homemade chimichuri grilled asparagus dusted with olive oil, garlic powder, salt & pepper slow baked sweet potato served with Labneh. Had to be served separately because even though I slow baked them in the oven for two hours like normal, these bad boy were gargantuan and took a little longer than normal, ended up being dessert to the main course. Served with a Justin cab

Hour 3 @ 550+ 2nd Pliney about to be cracked open....

@tony b definitely! Normally I’m up there every 4 weeks for work. This is my first trip in 12 months and the dates are locked in and not flexible cause we’re installing some top secret solar shingle (then uninstalling it so nobody sees it). I want to check out the product before it goes to UL so I gotta be there those dates otherwise I usually am flexible with travel

@tony bim likely going to be in Sonoma/Santa Rosa March 8-10 for work if that happens to be when you’re up there let me know we could meet an a nice Pinot winery outside for a glass.....

@tony bill send you more plinys anytime buddy just sat the word. I picked up 6 yesterday. Probably have two today

I have yet to use my cold smoker....Ashamed to admit it after a year

Yes it’s my favorite on potatoes

It’s the rotisserie motor. I use it all the time so never both removing it. Will be putting it on the new Kk today as I sit in the 65 degree sun, drinking a Pliny the Elder during my burn in

The older one is moving on to another pasture. I worked out a deal with my buddy who wanted a KK and love the pebbles and color. We picked that before I did our backyard so was able to get a new tile KK that matched a little better with the colors of the backyard. Win/win for everyone

About to commence burn in

I like chefs table on Netflix and the season of BBQ chefs table was my all time favorite

@tony b every time I see you eating Peruvian green sauce it makes me smile. Glad you got to fire up your KK, looks delicious as usual for you btw I see that Siduri Pinot. Love their wines

@Forrestwelcome! Don’t let them give you a hard time about your age, I’m 41 and get grief for being young, they’re just jealous you figured it out before they did! gkad you’re hear, great people on this site who happily share their wisdom

@GrillnBrew welcome! I have a 32 and love it. I grill on it 2-3x week mostly for my wife and I, too lazy to use the split basket I just shove the coals to the corner most the time but I’m also a guy who loves to smoke brisket, butts and ribs. I’ve done 3 10lb pork butts easily on just the top grate alone on my 32. I believe if you’re gonna have one KK you won’t regret getting a 32 @tony b I hope your convention in San Diego happens but honestly I don’t see CA allowing anything like that until after summer but who knows 🤞

Uncrated the KK just now. Now just got wait a bit for my neighbor to get up so I can get some help rolling it off. Much easier and simpler the second time. Packaging of the KK is truly remarkable

@tony b that’s what I thought but the UPS lady (who I know we’ll) keep looking up her computer and telling me no. I think I just need to box up at my house and take for shipping I will try again next week and will just go to the post office

@Tyrus it’s fake turf have to get the KK over that was gonna have the driver help me originally but didn’t have time due to the early arrival. Working now. Can’t Uncrate till later

@tekobo, @Basher @MacKenzie I went to the post office and UPS to try to mail you guys a huge package of goodies but was shut down saying I’m not able to send perishables to AU, UK or CAN @tony b yours is on the way @Tyrus , @jonjmessage me your address and I’ll give you the package was planning on getting you guys in round two drove home quickly to drop off the bags and to my surprise the delivery was in my driveway to deliver my new KK, he showed up 4 hours early even though I confirmed multiple times I wouldn’t be home till 1pm today. So good news bad news gotta run to work appt back later to unpack

Non KK “cook” but a Valentines Day tradition in our house. Got to use my new Suisin bread knife that @tony b recommended. midnight moon, humbolt fog, OG Krystal, frommage D’affinois w/fig jame and slice honey crisp apples. Served with sopresata rustica & seeded sourdough baguette lunchtime beverage is Laurent-Pierrer Rose. Followed by Joseph Phelps cab

Great looking cook @tekobo love the details. Nice work

@tony b this ones for you buddy. First beer of 2021, my favorite Tony Gwynn .394 Pale Ale, pulled pork sandwiches with slap yo daddy rub, Butcher BBQ pork injection, finished in the broiler with siracha, apple juice spritz and dusted with brown sugar. Served on Hawaiian roll Kids helped me with the guacamole so only got a few after shots finishing it off with Dutch Apple Crumb pie & French vanilla ice cream