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Well I got good news to share.. The Doc put me on light duty.. Yeyyyyyy. He said tho.. Its not healed enough to try to bend the knuckle (on the finger) where the plate is still has a visible line.. So that means still have a fracture. So another month I will see him again.. So I do continue therapy only small movement on the tip and the big knuckle on top of hand.. Still I am not disappointed too much.. Cause I have came from being almost finger amputee to opening doors and handling light items. Thanks everyone for your get well wishes.. They were much needed. Thanks again Susan

When one side of the house looks like this- It is great to have road side curb service. Veggie pizza ready for grill- olives, tomatoes, and mushrooms. Baked. The cooler in the background contain a pork loin curing to make Canadian Bacon for a friend. Ready to serve. Plated.

I'm lucky living in Perth have some great local vegetable markets to buy from and a lot of Asian stores to source things like banana leaves and all those other goodies and good local butchers .I got some green eggs from a butcher in dowerin which is a country town he bred a certain type of chook can't remember it's name but they tasted fantastic .we are having a debate down here over GM and normal Outback Kamado Bar and Grill

So I took a look at the latch tonight and yep the bracket moved when I was lifting up on the handle. I lowered it to the lowest possible setting and there is no more play in the lid. I think it could be more snug but I think it is the gasket that is the problem. The complete front of the gasket is rock hard now. Looks like I am just going to replace it and add the secondary. I am sure this will tighten up the latch and make it air tight. So the items I need as of now to finish the restore is: Tiles, Grout, Black mat under the tiles, Both Gaskets, Thermo, and BBQ Guru Plug I am heading out of town this week for a golf trip to Scottsdale and will be back next week late. Waiting to here back from Dennis for tile pricing and if it is best to order other parts thru store. Do the parts and accessories ship from within the US or are they overseas as well. Hoping to get everything in in the next 2 weeks to continue. Want to get it done, burned in and start learning how it cooks. The Jacksonville BBQ Championships are in April and I took 2nd last year and am still pissed off about that. Hoping to take the KK with me to show it off.

I grill goats regularly on the KK. Goat ribs, goat legs, shank, chops, etc. I also get a really good variety of lamb called a dorper lamb - https://en.wikipedia.org/wiki/Dorper. Very close to goat in flavor. Goat kebabs, ground goat or Lamb Kefta. The KK has handled it all. I also make goat tacos (cabrito). Just delicious on the KK.

Yeah, Wegman's is definitely awesome. Far better and more reasonably priced than any Giant or Safeway around here. Meat is often cheaper than Costco too. That said, the farmer's market stuff is still better & fresher. While definitely better than stuff imported from Chile, Wegman's still has that characteristic of produce picked a bit early, warehoused, then trucked to the store. Miles better than produce at any other supermarket, though.

Our Wegman's buys a bunch of local produce and meat from the vendors that also sell at the farmers market during the summer months. Great option for us in the winter. I love our Wegman's stores!!!!!

I always had my grandmother's carving knife lurking around today I was scrumaging through some box's in my spare room that I had kept with some of the things that I got from my grandmother after she passed away all those precious things and to my surprise I found the fork lol .whilst everyone got the gold cooking must have been in my heart lol its amazing what we forget what we have .gave the knife a quick whiz on the warthog sharp as its been used and sharpened over time you can tell but that's the beauty of it how many roast were carved with this interesting feature on the fork. Outback Kamado Bar and Grill

The breed of chicken is over the egg produced, the easter egger is the one that normally will lay a green egg. Garvin

That's a great wood stove my Nan had one of these in better nick lol Outback Kamado Bar and Grill

I cooked breakfast ON the woodstove the other morning.

My grandparents had a similar set. The fork with the leg / kickstand brought back the memory.

Fantastic looking meal.

Can't wait to see them slice a roast.

I was told I was crazy but I think goat is better than lamb and anyway you can make lamb, goat can be substituted! Lucky for me here in upstate NY there are a few goat producers and few online too. Garvin

I love kid goat racks! Unfortunately the USA falls way behind the rest of the world in consuming more goat meat than any other ... hence the lack of availability. After eating a young goat rack the first time ... lamb racks were never the same again.

i remember my grand parents having similar yellow handle knifes when i was growing up. Not seen those type of knifes for a long time. Nice find mate.

Very cool. That steel will probably last into another generation or two. I've never seen a fork like that.

One of these days I am going to spin some too, I hope they come out as good as yours.[emoji3]

Outside of my grandpa's curry goat and my goat chops haven't done much goat although I plan to change that this year. A young kid goat would be idea for my first big cook on the KK this summer. Garvin

Comes with roti kit not a standard item in the shipment

Thankyou Outback Kamado Bar and Grill

I have a small container garden that I started three years ago, and am getting better with the produce I get now. I also compost most everything that can be compost, all junk mail is put in the compost bin the ink we use nowadays is veggie oil with food coloring so not harmful, egg shells ,coffee, tea bags, etc. My actual trash is so small it goes to the curb every two weeks instead of every week. Our city has an great recycling program and they sell for cheap compost soil to help promote healthy lawns that don't require a lot of rain to survive the summer. My goal this year is to grow 60% of my produce and get about 7 backyard chickens for eggs and to add their waste to my compost bid. Goal make my foot print smaller!!!!!!! Garvin

Do a photo of you standing closely next to the 23 and the same position for the 42 and that will shjow relative size.

Jeff I live in Montogimery County! I agree about eating real food. I do understand that I like real food because I enjoy cooking and most people think of it as a chore. I am dismayed by all the ingredients in all the "food" that is available in the grocery store. Why does whipping cream have carregenan in it? Why do we add flour to everything? I am not gluten intolerance but why add flour or wheat to salad dressing? Once you start paying attention to ingredients,you will notice the hidden sugar, wheat and salt that adds no value to the final product beyond making it shelf stable. I worry about young kids who never get to taste real food and learn to love fresh veggies. As a kid, I got to eat a lot of things that I would not have selected myself because they were not chicken nuggets or rice a roni. My parents made sure we had a diverse diet and were constantly trying new things so I have an appreciation for different foods except Brussels Sprouts

You must here in VA somewhere. Absolutely agree on the Polyface chickens. Top notch. I'm also within 10 lbs of my wedding day weight (25 years ago). People always ask me how I can cook and eat the way I do and don't weigh 300 lbs. Pretty simple -- I eat real food and avoid the processed junk.

I experience this topic almost everyday. I have converted a few people. I shop mainly at the Farmers market and an organic grocery store. For the things I buy, I find the organic grocery store cheaper than the local Giant and Safeway. There is a feta cheese that I buy, at Gaint, Wegman's and Harris Teeter, it was $9 while at the local Organic market it is $4.50. I think the larger stores do this to create a halo around organic food and make people think they are saving money. I also order my Chickens from Joe Salatin because I love the American Bresse. The stock from the chickens is phenomenal. Apart from the farmers market, I also grow a few food items, mainly herbs tomatoes and peppers. I am adding greens like Kale, Collards and Spinach this year. After gardening for my food, I respect what farmers do more and more. It is a hard life and no one gets rich doing it. Talking to the farmers gives you and appreciation for the labor of love that the organic and exotic farmer practice. The price we see for most produce in the grocery store is so artificially low that it distorts the real price of food. I als find that people waste a lot of produce. Buying at the market allows me to get the smallest amount possible, I can easily get one onion, one apple, a handful of arugula, etc so that I am less wasteful with the food. Because I make everything from scratch, my grocery bill is quite reasonable. We also eat a lot less than I see most people eating. The meals I make a more complex because of the interesting vegetables at the farmers market so they tend to me more filling. Right now apples and Asian pears are plentiful and they get used in savory meals and desserts alike. Eating seasonally has also changed my cooking style. I have maintained the same weight over ten years following this approach. I do exercise daily but I know that the way I eat also has an effect on my general well being. Every dinner party I have, people always comment on how wonderful the food tastes. I know I am a great cook:-) but really it is the quality of the ingredients. I am in the hunt this week for a local goat farmer so I can get a whole goat. My previous goat supplier sold his goat herd! Do what is important for your health and your family. Everyone else will have to figure it out for themselves.

Last steps. Make some tortillas: Char the pork (broiler...next time will be on KK when not freezing rain outside). Then assemble with diced white onion, charred salsa verde (homemade), cilantro, and a squeeze of lime. Outstanding! I've braised carnitas in the past, and never achieved the depth of flavor that I did with sous vide.

After 18 hours, dump the sous vide bag in a bowl, extract the pork and shred. Now holding it in the fridge until dinner, at which point we char it up.

#andahappynewyear to all of you.

This is a pork tenderloin tapa that is loaded with flavor. The rub ingredients: The finishing sauce ingredients - honey, lemon juice, and garlic: Mixed up -- the garlic is finely grated: Chopped some fresh oregano for finishing as well: The victims. They yielded their silver skins with nary a whimper: Chunked up into small bites, and rubbed: KK lower grate, hot fire, and my favorite Weber grill pan made this quick work: Tossed with the finishing sauce and topped with fresh oregano. Super easy and super big flavors.

Heck I just hope I'm still around in 10 years lol. And still using my KK.