Troble

@Tyrus I don’t own Truffle salt but you’re making me think I’m missing out on something. Good looking meal. I love me a good Riesling @tony b you’re one day ahead of me. I’m doing one more dinner of thanksgiving tonight then moving over to steak tomorrow. Excellent cook as always

@MacKenzie I’ll take one of those please!

I had it for lunch and dinner.

Roasted turkey at 290 main grate. Smoke pot with apple chunks and rosemary. Wet brined 24 hours in apple juice, black peppercorn, rosemary, thyme & sugar dry rubbed with some olive oil, butter, garlic, Montreal steak seasoning, rosemary & thyme. Kerry gold butter stick tucked under the skin on top of the breast gravy, Yukon gold Parmesan/sour cream/chives mashed potatoes, coconut milk & maple syrup sweet potatoes mashed potatoes, creamed spinach & kale, homemade stuffing with lots of celery and honeycrisp apple chunks served with French vanilla ice cream and homemade bread pudding Happy Thanksgiving to Everyone on the board. I’m truly thankful to be a part of this community. Thank you all for your hospitality and contributions

Happy Thanksgiving @tony b!

Mine was only a 20 lb girl. Yours must’ve been the oldest and biggest happy thanksgiving!

I smoked a 20lb turkey. Made some creamed spinach & kale, sweet potatoe mashed, Yukon gold Parmesan/sour cream/chives mashed potatoes, homemade stufffing. all ready to be reheated in oven To finish I’m making Bread pudding Thanksgiving is my favorite meal. I’ll eat this for at least 4-5 days. It’s just my family and wife’s parents to but I can’t help myself. I love thanksgiving! Turkey just got pulled

That’s why you’ll always be a better cook than me. Easy to cook in perfect conditions!

I dated a South African for 7 years. I’ve been there 4 times. She was from Capetown a d her family lived in Constancia so it was a nice visit outside the flight. I know Roobois tea very well and I have find new prices of being in our early 20s and going on a backpacker trip through the Kruger and eating springbock stew under the stars before going on our night drives. Very beautiful country South Africa

@Braai-Q thank you for sharing! That looks awesome. I absolutely love cooking outside over a fire in the wilderness. Your trip looks phenomenal

@tony b chimichuri & Peruvian green sauce? That’s my favorite combo. Looks amazing

Flat iron steak. Marinated for 24 hours in soy sauce, Worcester, garlic, Montreal steak rub and a little bit of honey. Grilled at 350 over coco char with mesquite wood and then finished on the lower grate (first time doing this after 9 months of KK ownership) served with some grilled sweet corn roasted in the husk and grilled asparagus and baby carrots using this new little tool my mother in law got me. super tasty, healthy, & clean. Love the mesquite wood flavor. Will continue refining my lower grate game

Made my favorite Peruvian dish Lomo Saltado grass fed top sirloin with Peruvian pink salt, garlic and cumin sauce has soy sauce, pisco, aji amarillo, red onions, garlic, cumin, red wine vinegar, chicken stock, tomatoes and cilantro. Served with French fries and white rice

@Adam Ag 98 nice looking steak! @MacKenzie last night I turned the heater on. It was 54 degrees....my brain can’t even imagine cooking at -15. You are much braver than I am @Tyrus thanks for sharing looks like an awesome grill I totally agree with you. I like to spice things up and try new ways of cooking. I was always hoping to add another grill to my Arsenal but I’m years out on that considering all the work I just did but I’ve always wanted a Santa Maria style grill. This contraption you e got may have to be considered as well. Have you ever roasted a whole hog on it?

@Tyrus I also like to put apple (Fuji or Honeycrisp) in my butternut squash soup. BTW your chicken cook looks great. I’ve never seen your grill before but that looks cool. What is it? Looks kind of like a Santa Maria grill that I see here in CA but without the pulley. @tony bthat looks like a perfect meal to me @MacKenzie perfect looking plate as always

Cheese pizza, pepperoni and the wife mixed hers up tonight and did pepperoni, bell peppers, mushrooms & black olives. NY style pizza crust courtesy of the great @MacKenzie turned out great. @tony b made the dough Thursday wasn’t sure when I’d cook it this weekend but was good today

@alimac23 I need to try that one day. Every time you cook it it makes my mouth water

Off to a great start @Boom Boom I’ve owned my 32 now about 9 months. It took me a few cooks to figure it out but as @tekobosaid now I just fill the basket instead of trying to measure out the right amount. It’s so efficient I still shake my head after brisket cooks.

@Basher looks fantastic. Nice work. How was the grilled lettuce?

Pulled pork sandwiches with slap yo daddy homemade rub. Generous portions of brown sugar, siracha and .394 pale ale added. Served with Hawaiian rolls and cooked at 250-275 over coco char with Syzergies smoke pot apple wood. Spritzed with apple juice and finished in the broiler before plating. No picks of sandwhich because it ended up being a 14 hour smoke and we were hungry. Finished with sweet baby rays BBQ sauce

No I don’t lose the bark. I spray every 30 minutes after the first 5 hours and I don’t wrap it until the bark is caked on there. I’m actually doing this cook right now as we speak about 12 hours in wrapped and probably will take off in 30

I wrap mine in foil the last hour and pour a bunch of siracha, Brian sugar, apple juice abd beer and then put it back on everything else Tony said is pretty much what I do. I serve with Hawaiian sweet rolls abs also use in morning for breakfast scrambled or fried egg sandwiches. this has been my base recipe for pulled pork for 10+ years http://slapyodaddybbq.com/images/06 Culinary Artistry/Slap Yo Daddy Pork Bone-In Pork Butt.pdf

Tonight’s cook are two pork butts (I finally got a 2nd fridge/freezer in the garage so I can start storing more cooked food). In the pics the pork butts are about 3 hours in. But since the KK was firing I decided to make a breakfast frittata and finish it in the KK over coco char, with apple wood in the maiden voyage of my syzergies smoke pot frittata is made with Yukon gold potatoes, sweet potatoes, sweet onion, applewood bacon, baby Bella mushrooms, fresh basil abd topped with Parmesan cheese. Started in pan, broiled in over then finished in KK. I was able to pick up a bit of smoke flavor which was nice

My sister in law is vegan and I’ve made her really good vegan pizzas on my KK by buying vegan cheese and then adding whatever veggies she likes to her pizza you can almost take any recipe and turn it vegan like stew or soup, I made a vegan lasagna two weeks ago as well. Just source the right ingredient and substitute. Beyond burgers are good for vegans