Troble

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

@Basheryour son is gonna push you into early retirement if he keeps this up!

@RokDok congratulations! Looks beautiful and you deserved multiple stouts! Enjoy that lovely addition to your family!

For the record @tony b I very much enjoyed the rub thank you. Trying out the pork injection Sunday for my pulled pork.sandwiches. I used the slap yo daddy rub on that as well. I’ve never purchased it prior but always used his substitute recipe for the rub and followed this recipe for the pork butt. http://slapyodaddybbq.com/images/06 Culinary Artistry/Slap Yo Daddy Pork Bone-In Pork Butt.pdf I mixed the injection today and used a To-go stainless steel coffee mug to hold the liquid while I used the injector. Worked well

@tony b did you hear me complain about the weather? I said it was a lovely night, it’s exactly why I spent so much damn $$$ on my yard. Wintertime outside, cooking, music, wine, hot tub.....& yes corn on the cob! 😀

I’m over a year old now! Havent I earned my stripes?

As I type this it’s 55 degrees at 7:40pm, feels like I haven’t cooked on the KK in forever so today I fired it up and did some chicken breast that I’ll use for quesadillas and chicken lettuce wraps the next two days, but I’ve been hungry all week so felt like some good read meat fortunately I just got a bunch of new rubs and spices that the venerable @tony brecimmeded to me so tonight I grilled a tri-tip indirect over coco char rubbed with Oakwood Santa Maria rub, over mesquite wood chips, served with slow baked sweet potatoe and Greek yogurt (quickly becoming my go to baked potato), along with seasons first corn on the cob, which could’ve been cooked longer and probably grown longer. Served with my favorite Fred’s Horseradish sauce also @Tyrus decided to break my dry streak for 2021 and have a nice glass of red wine tonight which was lovely. Meat turned out great, enough medium +/well done pieces for the misses and medium/- for me. Top it off with my friends Umphrey’s McGee doing a livestream concert sitting outside, capped off in the hot tub. Lovely evening

Beautiful pics. Nice work and thank you for sharing

@RokDok sounds like a case of blue balls. Crack open your beer immediately you deserve it

@RokDok you are giving me too much credit as a linguistic, I didn’t give it any thought. I’m selling my KK to said friend that I mentioned on this thread abs getting a new 32 KK, no big changes, just basically a swap out and slight color change

@RokDok I loved the story thanks for sharing....also no judgement on the drinking while you wait for your KK, totally understandable in general I agree with @tekobo and I’d personally like to get closer to my meat to “know the animal” and know how it’s raised. That’s why I’m intrigued by this guy who’s local to San Diego and raising Japanese style Kobe beef cows in Montana. I’ve been watching his Instagram for about 6 months now and I feel like when I actually go in and talk to him I’m going to get a different level of knowledge about the beef I do t plan on buying this as a regular occurrence but I do plan on trying it out. A good friend of mine who I introduced/educated on how to smoke meat went last week he picked up a 3lb tomahawk steak, a ribeye and a couple fillets. He gave me detailed feedback and said the beef was great although expensive, 1/2 the price of what’s you’d pay at a steakhouse but he said the fillet in particular was an “otherworldly” experience. I’ve known this friend for 15 years and respect his opinion on food as we’ve dined out fine dining many times I have a new KK sitting off the coast in Long Beach waiting to go through customs and get to me. It’s likely to be awhile before it gets here but I think I might break that bad boy in with a Wagyu fillet

Great looking cooks everyone! I’m starving right now about to eat a bowl of honey bunches of oats! Wishing I had some meatloaf, Pork tenderloin, chicken or lamb lollipops. I made chicken soup and beef stew last weekend and have been working through that all week