C6Bill

What a beautiful meal !!!!!!!!

Many of us have done the same, have it arrive only to have it sit in the garage for a few days before being moved into place. Trust me, it is worth the wait 😁

Congratulations!!!!!

Good to know, thank you

Looking forward to seeing the results. I’m sure it will be great

Thanks for the info, I have a PR being delivered from Snake River farms tomorrow. A nice Wagyu for my 60th birthday in September i wasn’t exactly sure how to go about it on the rotisserie but will be collecting as much information as possible between now and then 😁

Great looking bird !!!!!

That is a great looking dinner Tony !!!!!!

After a nice long walk this morning we decided it would be a nice day to spin a chicken in the KK. I took some small potatoes and fresh zucchini from the garden and put them in foil with chicken broth and placed that in the drip pan. We put the veggies in while getting a good heat soak going as I wanted to cook the chicken for the last 30 minutes with no pan under it to try and crisp the skin. After doing it that way I don’t see any reason why I couldn’t cook the chicken for the last 30 or even 40 minutes without a drip pan or foil at all under it. the entire cook was done at 400 F. We were really happy with the results, unfortunately I forgot to take plated pics but here is the chicken 😁

Great looking steak Remi !!!!!!!

Great looking pizza !!!!!!

I’m in New England so I bought the cover. I have it on right now as there is a tropical storm right off the coast and will use it for snow but most days it is uncovered. I was done with Primo when my second brand new fire box cracked on it’s first cook. They both cracked in the exact same spot during a rib cook. I really liked my Primo but I think there is a design flaw with the new fire box.

I’ve done the BGE to Primo to KK thing too. There is no comparison. With the egg I was constantly re centering the lid. With the Primo I was on my third firebox. With the KK I just cook. I’ve only had my KK for a month now but I love it, the others are fine cookers but this is in a different league altogether.

Not me, I like big thick pizza. For that style you’d be leaning more to Neapolitan

And I hate to cook without my MK4, it is a must have.

I hate the blue bubble, can’t see the text in it lol

Great looking ribs Tony, my pork lard arrived yesterday. I’ll be giving that a try real soon !!!!!!

I am the boss of my Flame Boss !!!!!!!! But I did make some changes to my music room last year, no more tubes 🥴

Looks good 👍

That’s some really good looking butt, I’ve never cooked one that hot and fast. I might have to give that a try 😁

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 👍