C6Bill

Congratulations, you are going to love it !!!!!!!

And I had the fire going for a total of 6 and a half hours yet the KK hardly burned any of the coco char !!!!!I I swear it only burned a tiny amount of fuel and I was running at 300 degrees

Thanks and pork is easy, brisket is in fact bold. Pork is way more forgiving 😂

I highly recommend the BBQ Sundae, I think it would work well with just about anything you can cook in the KK 😁 And I think next time I will treat it like a reverse sear. I’ll take the piggy out for a quick rest and remove drip pan, bring the temp up to 500 and go back in for a few minutes skin down with direct heat. The skin that was crispy around the neck was really tasty. Then we dropped off the hams with all the fixings for a friend and my sister and her husband, they lost his mother Wednesday night (94 years young) she was a wonderful woman.

Everything was great, absolutely everything 😁 The cake was Strawberry cheesecake ice cream on top with death by chocolate below and the middle was crumbled Oriole cookies with whipped cream frosting. It is really good 👍

Ok, that little piggy was absolutely delicious !!! Well worth the expense in my humble opinion, while it isn't something i'd do on a weekly basis it is something i will be doing a couple times a year. Anyways the only issue i had was i did not get the skin crispy. I should have cranked the heat for the last 30 minutes but was busy with a few things in the house. And the BBQ Sundae was made up of a Slice of sourdough, baked beans with bacon, then the pork and a little BBQ sauce and then topped with apple cherry coleslaw. Then serve with pickles, Fritos and some cranberry sauce on the side. And of course ice cream cake, can't have a retirement party without ice cream cake. Thank you to all who have contributed to this thread, it made it really easy to have a successful cook And thanks to Dennis, the temp control on the KK is so easy, I set that thing at 300 and walked away for 2 hours, it never flinched !!!!

Well the cooking has begun

That is some good looking beef !!!!!

Those look great !!!!!

Ok, so the KK is loaded up with coco char and some peach wood. I’ll be starting the fire at 4:30 tomorrow morning and be putting the piggy in at 8. As there are going to be thunderstorms off and on all day I’m going to cook it flat instead of in the torture chamber. Looking for 300 degrees for 3.5 hours and an hours rest so BBQ Sundae’s should be served between 12:30 and 1. From what I have read here I will stay with skin up until I want to sauce and then flip it back over after saucing the meat side. Wish me luck !!!!!

As I’m in Hanson I’d be curious to know where it was. I went to a restaurant Sunday night, first time out in 18 months. I always get a good meal at Mother Anna’s 👍

Happy Birthday !!!!!!!

Congratulations, it’s a beauty !!!!!!

Congratulations, it looks great !!!!!!!

Making my first ribs in the BB32 today, so far so good, going 4 hours naked and 1 hour wrapped at 275 degrees. They are all about 3.8 pounds per rack. This is how they looked prior to wrapping. Now the waiting for them to finish and then rest for a bit. I’m not going to sauce these ones, I don’t think they will need it. I’ll add a plated pic later 😁 and the finished product, I could have gone another 30 minutes but overall I am really happy with the results 😁

Looks great !!!!!

Thank you all I was going to start another thread but this seems to be the sites official Pig Roast thread so I just added on 🤣

Thank you all for the great information. I’m not going to get too fancy with mine next week as it is just a little piggy. i ordered mine without the head, just personal preference. And I’ll season the inside and put a couple apples in before sewing it up and placing it in that medieval torture device Dennis calls a “basket”. I like the idea of going a little hot and fast with this for crispy skin so will try 300f for 3.5 hours as this little headless piggy is 15 pounds. For first day of retirement this will only be a two person party with a special friend, she is making the baked beans and coleslaw. I’ll take care of the piggy, sourdough bread and watermelon salad. We will be serving BBQ Sundae style with a slice of sourdough at the bottom. For seasoning I’ll go with Bad Byrons Butt Rub and for dipping sauces it will be Southern City Flavors Apple Moonshine. And maybe some Mango Rib Candy. Then later in the day we will be dropping off care packages for friends and family. Well at least that is the plan, wish me luck 🤣

Glad you got it up and running, looks great !!!!! And no excuse needed for the Packers cover, it's not like you're a JETS fan or something

I’m surprised there are not more Looft Lighter users here. I’ve been using one for a few years now, it does a great job of starting kamado’s, I use it to start my pizza oven too.

Great looking ham !!!!!!

Today I reverse seared a nice cowboy ribeye. The temp control is so easy of the KK. Nice and steady at 250 until I got my internal temp of 114, it carried over to 117 while I was getting the KK up to 500 for searing. Thrilled with the results 😁

Post up the photos no matter how it looks, that is how to learn 😁

Great looking wings @Snake Plissken !!!!!!!

Congrats, it looks great !!!!!!!