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A mate of mine found this in his kitchen yesterday.... He managed to capture it and take it out side Look at the size of this monster!! I think I would have fainted and woke up with it on my face! LAMO. Sent from my iPhone using Tapatalk

Ingredients for 1 leg of lamb (about 8 portions) 1 leg of lamb (without the shank), boned, and butterflied For the wet rub: 1/4 cup pomegranate molasses 4 cloves coarsely minced garlic 1 tbsp fresh chopped rosemary 1 tsp Aleppo pepper, or other red pepper flakes to taste 2 tsp freshly ground black pepper 1 tbsp kosher salt 1 tsp cumin 1 tsp dried mint- or cilantro Did this over the Christmas holiday and here's my version: So here's my take on this recipe, first followed recipe to the tee except didn't use mint I find mint is only good in candy and getting rid of mice never liked it with lamb. So replaced it with cilantro instead was going to spin it on my Jumbo Joe but got lazy and did in oven. This has to be the best leg of lamb I have tried and my family which consist of mom, sister, brother-in law, and nephew loved it. I will do again and will use grill next time it was simple to do and well worth the time. A few pictures before I wrapped and took to my mom's thanks' for looking! Garvin

About to put a strip steak in the sous vide for dinner tonight. Best part - using the jus in the bag to season the sauteed mushrooms to go on top! @MacKenzie - chicken came out very nice. Again, best part was using the jus in the bag to season the sauteed kale - wicked!

Holy crap. I thought I wanted to visit Australia one day. Between that and box jellies I am reconsidering. Sent from my iPhone using Tapatalk

So I have to ask. Do they just open the door themselves and walk right in? or do they find a small 6 inch crack somewhere and squeeze through?

Great looking steak dinner. I feel your pain on getting the pics. So many meals I start with good intentions and forget taking something along the way.

So the wife wanted a steak the other night. I'm not sure why I don't get pics when the food is on the KK. Anyways, A steak, baked (KK) potatoes, grilled (KK) asparagus, and mushrooms. The steaks were salted and rested for a few hours then patted dry and re-seasoned before going on the grill Asparagus, mushrooms, and onion at the ready. Oh...and a Lagunitas little sumpin' sumpin' for the nerves. Mushrooms and onion get sautéed on the wood stove. And on the plate It was tasty and the wife enjoyed it!

Dang, even the trees look angry down there

That is a nice caulking job. Did you use the damp plastic spoon trick? Most of the time I get more caulking on my fingers and cloths than the project.

That is one thing about Australia, you have a real variety of critters.

Just a normal hutsman my missus dropped her sunviser one day and a huntsman the size of dinner plate landed on her to her credit we were like doing 80 KS an hour in the car she pulled over and jumped out real quick Outback Kamado Bar and Grill

That's funny, I can weld but I can't solder lmao! Sent from my iPhone using Tapatalk

So what colour do you think for your 42 lol Outback Kamado Bar and Grill

If you get to the Asheville, NC area, check out the new Sierra Nevada brewery there - it's stunning! The HVAC ductwork in the bar is all copper, as are their pot brewery tanks in the above shot. Crazy! The patio area out back is just as insane as the rest of the place! Plus, they have a big natural amphitheatre for doing live music, too! Check out the big ass firepit on the patio - it's about 10ft in diameter. And don't even get me started on the crazy beers that they ONLY have at their taproom there!

I've been to the Sierra Nevada brewery a couple of times. It's about 2 hours away from where I live. Another good one is the Mendocino Brewing Co. Their Red Tail Ale is really good!! YUM!!

Thank you very much. Thinking about trying some gyros this weekend

Thought I'd share a few photos of a night we had last month at the Satay stands of Lau Pa Sat in Singapore. One thing I've not been able to do well on a KK is Satay... They shut the street at 7pm near my office to create this Satay street food haven! Sent from my SM-G935F using Tapatalk

For most of us, the Anova is the "gold standard" for home units. It's definitely worth the extra bucks IMHO. My nephew has only used his once so far, so I can't compare them as far as ease of use, reliability, etc. This is the Anova 2.0 version. Most of us have the original. This one has a major improvement, and NO, it's not the Bluetooth part! It's the adjustable height clamp. Allows a lot more flexibility in what size pots/containers you can use with it.

Garvin, that roast is awesome, those colours are to die for.

Paul, I do recommend a sous vide circulator and that bag juice is liquid gold.

Agreed! Skip the mint. I might have to try this one day.

Um...yeah. I hunt, fish, camp, love the outdoors, and so on but I just don't have any need for things that slither.

My boss at work put this under my chair in the lunch room as a prank. a harmless carpet python, snakes don't bother me. I put it up in the back table and when dave (the Irish man) came in I told him I found one of his tools out on the job "it's right over there in that bucket" well he tipped the bucket over towards him to look inside and the scream was one of the funniest things I have ever heard!! Lmao. So I put him in my truck so I could take him out in the bush to let him go, well I got busy and I forgot and an hour later I look over So I went around to the passenger side to let him out and he went into the dash, so then I had to pull the whole dash apart just to get him out!! He is safe now back in the bush. Sent from my iPhone using Tapatalk

Bahahahaha now THATS funny!! Mind you, if that thing was on me that's pretty much the face I would be pulling as well! Sent from my iPhone using Tapatalk

Nice lamb, Garvin. Next time try oregano instead of the cilantro as the substitute for the mint.

Interesting. Looks to be about 6" to 8" of grill space around the outside. Get one of these and I can tell the grandkids its for cooking doughnuts. Although your ABT and stuffed mushrooms look pretty darn good.

This looks like fun for parties Sent from my iPhone using Tapatalk

I love mushrooms....especially on steaks (your meal looks wonderful)..........but Redhead Sue is deathly allergic to them. Your pictures have me thinking she needs to have a night out with the ladies........SOON!!!!

OMG! I would have had a heart attack! I do not like spiders, and yes, I know they provide a function in the greater scheme of things but not in my scheme... When you have your glasses off and are taking a shower and a thing descends from the ceiling right in front of you and you suddenly realize that the black dot is a spider the shower panic would be recordable on a seismometer !!

Yeah, you can keep that down under Garvin

Umm...no thanks! I don't mind spiders as long as they stay a manageable size. That one is big enough to need a kill-switch!!

BREAKFAST ONION CUPS Servings: 6 INGREDIENTS 2 cups broccoli florets, minced- Or spinach about 3 cups 1 cup cheddar cheese, shredded 7 eggs 5 strips bacon, cooked and diced 1 large red onion 1 teaspoon salt ½ teaspoon pepper ½ teaspoon chili powder 2 tablespoon milk Garnish Parmesan cheese PREPARATION 1. Heat oven to 400˚/200˚C. 2. Mix eggs, milk, and spices in large mixing bowl. 3. Add broccoli, bacon, and cheese, and continue mixing until all ingredients are well incorporated. 4. Cut ends off the red onion and then slice in half. Gently pop out rings, using desired size. 5. Heat cast-iron pan on low and place onion rings in the pan. 6. Spoon in small amount of egg mixture and press on the onion ring create a seal, then repeat for all rings. Pour the remaining mixture filling to just about the top of each ring. 7. Cover with foil. 8. Place in oven and cook for 25 minutes, or until eggs are cooked through and slightly puffed and onion rings are tender. 9. Remove from pan immediately and sprinkle with desired topping. 10. Enjoy! Garvin

Love kebabs had many stumbling out the night club at 2 am oh the memories let's forget them lol Outback Kamado Bar and Grill

Awesome looking cook. Sent from my iPhone using Tapatalk

Understand the "over served" part!

Looking good Aussie, that lamb's mother must be part pig Happy Australia Day

The pulled pix sure looks tasty. What happened to the pix with the bun all nicely stuffed with Dee's coleslaw and the pulled lamb?

Cheers everyone will try the pipe trick I just wanted it to work so I almost was about to cover the whole pot lol. .oh the lamb well I got a bit tippsy not the best shots at all lol . pulled nicley dee made up a coleslaw we had in on buns Outback Kamado Bar and Grill

Something that I keep in mind is that I try not to use too much paste as it does not smell nice when it burns.

Lucky Bastards! It snowed here last night. No "in and out of the pool all day" here - well, maybe the hot tub later! Happy Australia Day, Mates! Time for a brewski, myself!

Happy Australia Day, mate! I use simple All Purpose (AP) flour for the smoker pot. Just be careful and don't get it too watery. My "drama" is sometimes I miss a spot mixing it up in the zip bag and get a glop of dry flour spit out when I pipe it onto the smoker pot lid. Tip - I always do this over the sink, as I generally make a big mess piping it out.

Good thing you live down under, Aussie! Treading on thin ice there (pun intended) - LOL!!

Looks yummy. What'd you toss on the lamb for seasonings?

Nation to Nation building-LOL I have always said food and drink can bring people together! Give these a try well worth the time and not a lot of time really!!!! Garvin

Aussie, that is going to be so goooood. [emoji3]Happy Australia Day.[emoji4][emoji4][emoji4]

Looking good cook Aussie, Happy Australia Day mate!

Kk have the finance option maybe you could ring Dennis see if he would take a deposit and hold one for you until you save the coin .Dennis is a very reasonable person to talk to and I'm sure he would not bat an eyelid over 4 months .I started out on a kj classic .then the Jr .I love my classic have done some great cooks on it.and when I got the joetisserie that was a game changer but noticed a few imperfections but for the price that's cool .I was always lurking on the KK section on Guru slowly admiring how built they were and the built in rotisserie. Then some lowlife scum changed my life and stole my pride and joy a triumph street triple one of the last built at Hinkley .all I was left with was my insurance money I was so tempted to get another bike like so tempted lol but this is now or never I decided on the 23 mid range perfect for my needs and at a price I could compftably afford and still be able to afford a steak to cook on it.lol.i say give Dennis a call Outback Kamado Bar and Grill

I agree, Aussie, we should have put a generator in years ago but it appears I'm the only one thinking this way.

Ummm - still NO - it has to be out on the porch next to the KK's. The KK's have standards for what they'll let occupy the same basic space - don't want the KK's mad at me - LOL

Susan, Thank you for your compliment! Given I didn't have a dedicated sausage stuffer the links did come out reasonably uniform. The elk meat was trimming pieces outside of the 4-quarters, loins and t-loins. I'm persnickety about getting all the neck meat, belly, brisket, flap, etc. off the animals we harvest. This can be a problem if the weather heat is high with commensurate flies, yellow jackets, etc. But once the hide has been removed we wipe the carcass liberally with vinegar, as necessary to repel 90% of the flies and yellow jackets. Its also vital to not get the animal's hair on the meat and/or remove it ASAP as hair can taint the flavor of the meat especially with North American Pronghorn aka Antelope. Having said that this elk kill occurred at 7:00AM on a cool morning after a night of rain; ambient weather conditions were perfect. We were able to skin and get the carcass cooled down very, very quickly. And because of the early AM kill along with cooler weather we were able to take our time and remove as much extra meat trimmings as possible. From the kill sight we were back in camp 2-hours later, carefully hand washed any remaining hair, dirt, etc., with another wipe down with white vinegar. The weather conditions at our 8,000+' campsite could not have been better: The day was cool with a nice gentle breeze and as such we were able to lay all the meat out on tables (well shaded of course), covered with clean cotton sheets, and allow the pellicle to develop over the next near 24-hours. Then once back home I, using a fish fillet knife, went through all the meat trimmings and removed silver skin, tendons, etc. I'm super fastidious ("anal-retentive" ) about this as it results in an even more enjoyable product at the table. Most hunters don't bother with all these details but this is the major reason you hear "...I don't like wild game...it's too gamey...etc.". You can certainly get, just like with domesticated meat products, variations in flavor, texture and tenderness (or the lack of) but if you pay attention to all the details once the animal hits the ground it will reap big benefits at fork time After using a Kitchen Aid meat grinder/sausage attachment for a couple decades I finally, a couple years ago, upped to a dedicated grinder...I use a #5 LEM meat grinder here: http://www.lemproducts.com/product/lem-5-electric-grinder/butcher-meat-grinders The #5 is perfect for 10lb meat grinding sessions or less. Arguably the #8 might have been even a better choice but I had to draw the line (mostly storage space limitations) somewhere . Although I have not used a dedicated sausage stuffer and instead relied on the KA and now LEM grinder for the stuffing process I will be getting a dedicated sausage stuffer press as it is easier to manage with more consistent results rather than the second pass process through the grinder. So, all the meat was cut into approximately 2" chunks prior to seasoning, resting and then grinding. I did hand cube about 1/3 of the meat (and fat) to 1/4" dice that was mixed into the ground meat, per the above recipe, and it provides a very nice textural component to the andouille. I always use and prefer natural casings. Whole Foods, at least in Reno and Monterey, have fresh hog casings available: $5.99 that will do about 5-7lbs of meat. As with most things handmade, making it at home is a spoiler: All things sausage included. Being 1/2 Italian I grew up surrounded by home canning, sausage making, gardens, etc. so sausage making is in my blood. We have amazing fresh local fish and seafood that comes out of our local Monterey Bay. I picked up some live Spotted Prawns, from Monterey Bay, and along with the sliced and warmed Elk Andouille had an amazing 'salad dinner' last night! My version of 'surf and turf': Nothing better!