Mark Jacobs

My wife barely tolerates carrots. Peas are a bridge too far for her.

And it's dinner.

Smoke ring on the meat.

I took the chuck roast off its rack when it reached an internal temperature of 177 degrees and it’s now simmering in the dutch oven. Before I put it in the dutch oven; I seared both sides on the hot side of the Komado for a few minutes per side.

Here’s the beginning and the final results of tonight's smoked pot roast Sunday dinner. The chuck steak was dry brined overnight then a spice rub was applied earlier today. In the dutch oven there’s beef stock, onions, carrots, potatoes and about a 1/3 of a bottle of red wine.

Not the first cook, but the second. Pork belly burnt ends and spatchchocked chickens.

The moving company needed five people to get it in place. They've done other Kamado grills before, but this was their first KK. The initial curing process is now being performed.

I shed many tears when I had to dump about 10 prime rib eyes today. Along with ribs, pork loin and so on,

My KK 32 Big Bad is on the freight truck with a delivery ETA of the 15th. It would have been nice to have it here before hurricane Milton knocked out power for the entire development and many other people in the area. It would have been a perfect opportunity to have a block party and cook all the food before it spoiled.