SteveL

It was excellent! Sent from my iPad using Tapatalk

Made a Porchetta Abruzzo style with salsa verde today on my Kamado as well as Smoked Acorn Squash with Parmesan Flan for dinner tonight. Quite possibly the best thing I’ve ever made! Sent from my iPad using Tapatalk

Came back from a vacation in Italy and my grillfriend was screaming "where have you been!" Cooked up a Gessner Farm Tomahawk drizzled with truffle infused white balsamic vinegar, smoked West Indian Squash Gratin, and truffle infused risotto that we bought in Parma. A great welcome back home meal infused with essences of our trip! Sent from my iPad using Tapatalk

I’ve drilled a hole and hung it from the hanger, but did not reverse sear and it came out good. The best way I’ve found is reverse sear with the charcoal basket splitter and baste with Adam Perry Langs method until about 100° then raise the temp to about 600 while resting the meat and then sear on the top grate just over the fire until about 120, basting and turning at 1 minute intervals. The temp rises after removing to just about 135…perfect! Sent from my iPad using Tapatalk

Been touring in Emilia Romagna. My KK has been calling for me! Sent from my iPhone using Tapatalk

As they say TonyB, practice makes perfect! Post pics! Sent from my iPad using Tapatalk

Had some neighbors over for a Spanish themed paella dinner that turned out great. Made paella with chorizo, scallops, shrimp, and clams. Also made homemade gazpacho and sangria that were great accompaniments! Fun night! Sent from my iPad using Tapatalk

Looks great McKenzie! Sent from my iPad using Tapatalk

I did it once last year and it turned out great. We followed a recipe on Naked Whiz. I don’t remember many finite details, but my wife keeps saying we should do it again. I bought bomba rice and still have half a bag. You’re making think it’s time to try it out again. Let us know how it turns out and post pics! Sent from my iPad using Tapatalk

Whoa-that looks amazing! Sent from my iPad using Tapatalk

Thx Tyrus. Sent from my iPhone using Tapatalk

I bought two king salmon filets the other day and smoked them this afternoon with a chunk of cherry wood in the charcoal at a temp of 200°. I dry brined them with a mixture of brown sugar, salt and pepper for a couple of hours then rinsed them, patted them dry and refrigerated them a couple more hours. Once they got to 100 internal I brushed them with a glaze made from maple syrup, Dijon mustard, bourbon, and garlic powder every 5 minutes until they reached 135. Another great hit! Sent from my iPad using Tapatalk

Oh yeah! Sent from my iPad using Tapatalk

Grilled up a delicious CAB cowboy(bone in) ribeye today. I coated it with BT Leigh’s Something for Beef and then rubbed it into a paste with some W Sauce. I reverse seared it at 275° and basted it with a butter, olive oil, spices, herb, some fresh squeezed lemon, and a little white wine vinegar baste until it rose to 100°. I let it rest and cranked up the fire to 600° and seared it on the lower grate, turning and basting it every minute until it got to 125° and then let it rest in a board sauce. Whoa, fantastic! Sent from my iPad using Tapatalk

I cooked up a local farm Tri Tip using some techniques from Adam Perry Lang’s Charred and Scruffed cookbook. I generously applied a steak rub and then put W Sauce on top, rubbed it into a paste and let it rest like that for about 15 minutes. I made a chimichurri baste and let it blend overnight. I’ve been loving using a basting brush made with fresh herbs that I tie to a wooden spoon handle. I reverse seared it indirect initially at 275 off the heat, basted and turned it every 5 minutes until it got to 105 internal, then pulled it to let it rest. While resting I cranked the temp up to 550 and put the tri tip directly over the fire on the lower rack, turning it every minute and basting the newly flipped hot side. I pulled it at 125 and let it rest in a board sauce for 15 minutes before cutting it. After I cut it I poured the board sauce over the slices. OMG, fantastic! Sent from my iPad using Tapatalk

Last year I bought a salt block and never used it. All winter long I’ve been looking at it and I decided to try it today with my fish infatuation and made Red Snapper with Pipian Sauce. The recipe is coastal Mexican so my wife made delicious TexMex Coleslaw to pair with it. Whoa, delicious! Sent from my iPad using Tapatalk

Tony b-that would appear to be true. I pulled it at 170 and it’s still moist and delicious. Sent from my iPhone using Tapatalk

Love cooking chicken on this thing! Sent from my iPad using Tapatalk

Buona Pasqua! Sent from my iPhone using Tapatalk

Dinner tonight-Cooked up a delicious duck on the KK and served it with a port orange reduction sauce. Accompanied the duck with grilled artichokes with charred lemon aioli, hasselback potatoes and asparagus. Happy Easter everyone! Sent from my iPad using Tapatalk

Today I grilled a tri tip from a local grass fed farm. I dusted it with a beef rub and marinated it for a couple of hours in W Sauce, then reverse seared it to 115°. I let it rest for 15 minutes until I got the grill up to 600 and seared it for a couple of minutes on each side to pure perfection. [emoji2962] Sent from my iPad using Tapatalk

Branzino Sent from my iPhone using Tapatalk

Did fennel grilled branzino flambéed with Pernod tonight on the KK and it turned out awesome! Tried to post a video of the flambé , but it won’t let me. Sent from my iPad using Tapatalk

Did fennel grilled branzino flambéed with Pernod tonight on the KK and it turned out awesome! Tried to post a video of the flambé , but it won’t let me. Sent from my iPad using Tapatalk

Made a porterhouse steak with poblano crema and grilled artichokes with charred lemon aioli. It turned out fantastic! Love the KK! Sent from my iPhone using Tapatalk