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Had a pretty busy weekend on the KJ, sadly I didn't get pics of everything but here is what I did take...

 

I did side ribs (no pics) on Saturday.  I modified my recipe and when I wrapped, this time I used some pure local Maple Syrup (Jakemans).  They came out delicious. A little too tender but still good.

 

Sunday...I did a Beef Short Rib plate.  6.5 hours at 275F  (no wrapping)...sprayed twice with a diluted apple/melon juice mix.  I did them until probe tender, which worked out to about 202F, internal.  I coated with Frank's hot sauce and seasoned with my favourite steak rub (Barberian). Family LOVED them.

 

Next was a Country Artisan Bread.  Done at 475 for 30 minutes on the KJ in my Dutch Oven.  Lowered my hydration down to 77% and loved the result.  So did the family.

 

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Just spatchcocked my first chicken. Rubbed down with Big Cock Good S##t. 

Waiting for my monolith to get up to temperature in the rain and dark here in the UK! 

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Saturday night DoJoe pizza. So easy and low stress at this point it is actually fun.

 

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Using the Classic size DoJoe with an idle Big Joe next to it has some advantages. DoJoe cooler while the Classic shuts down.

 

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