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Last time I added pumpkins seeds to my sourdough bread recipe so this time I thought I'd push my luck a little farther and added toasted sunflower seeds too. I am very happy to say it worked. I think I'd better quit while I am ahead,. but then again.... Passed the taste test.:)

Just got back from New Orleans on Sunday. Best place for grits is the court of two sisters. Fantastic food all around.

Awesome!! When he cooks on the 42" they are going to have to run the "this has been modified to fit your screen" disclaimer.

I'm late to the party but welcome. If you dedication to cooking and smoking is equal to your brewing we're in for a treat. Not much I love more than a home cooked meal and a good home-brewed IPA!! Again congratulations and welcome.

Got myself a marinated pork rack had Ora sitting at 375 and gave it a sear on both sides on the bottom gratetook it off and threw in some peach woodset up for inderect and put it back on got it up to 145ready to goand carvedplated with some simple veggiesstill can't get over how moist everything turns out on the KK Outback Kamado Bar and Grill

Well tonight the wife wanted mushrooms asparagus and pineapple on the grill and boy was it tasty

I have used them interchangeably before. I always have grits on hand and generally prefer them. They really match up with seafood well.

Shrimp and grits are one of the best comfort foods ever. Yours look great.

Steve, I think I have this recipe definitely under control. After saying that the next batch will likely be a bust. Thanks, Bruce, I am enjoying it.:)

Wow enjoy your supply of pepper berries Aussie.

No. They stock them. I picked up a 18 lbs. brisket the other day...no problem.

I'll keep a spare loaf in the freezer for you, Aussie.

Good looking cooks Steve. The rib eye cap is awesome! Love rib eyes!!

I am writing to notify you that we will be harvesting Pepper Berries and drying them soon. As we value your past custom, we are acknowledging your loyalty by notifying you first before we take any orders from elsewhere if you choose to do so at this time. It may take a little time for all the trees to ripen individually and to get stock levels up as Fresh Berry orders receive priority while harvesting and the excess is dried each day/week. We will endeavour to get orders out as early as practicable, but there may be some delay until things level out. Please take this time to consider and assess your personal Pepper Berry stock requirements for the coming year. We have noticed a market spike in Pepper Berry prices (some over 100%) due to last year's supply shortage, but our price will remain the same as prior to the shortage last year. Some people have asked if we will run out of stock this year. Despite there being a good crop I cannot realistically answer this question because everyone ran out last year and I am guessing there will be a bit of a rush, but who knows? The question comes to mind "How long is a piece of string?" However we will endeavour to harvest, dry and maintain as much stock as possible to meet everyone's needs for the year (before the Currawongs move in for their share), especially former customers. We have also recently changed Banks, so please find the new details when you get an Invoice. Outback Kamado Bar and Grill

For me hanger steaks are too thin for a reverse sear. I do them direct...hot and fast!! They are very tasty.

Love spinach mixes well with salad .we find salad easy plus it tastes good most of the time here in Perth especially summer it's just a quick think to whip up and it's refreshing as long as I have a bit of nice meat to go with it lol Outback Kamado Bar and Grill

Yeah, the wife and I have been on a spinach salad kick lately. Very tasty! My wife doesn't handle spicy food so well either. She's much better than she used to be though.

Anything goes for nachos Paul Outback Kamado Bar and Grill

The kidney beans are a different twist too me. I guess nachos are a blank canvas.

Good looking ribs. Dee sure can put together a salad! I can't believe how orange the egg yokes are...fantastic. I haven't tried Uncle Dougie's. I use the standard Frank's wing sauce. It's pretty good.

Nice job! looks really good. Love pork racks. Costco carries them during the holidays and I pick 3 to 4 up to last through summer.

You all are pushing me.

Go for it - add some chopped pistachios, too! Have you ever done a nice oil-cured olive bread? Amazing!

Weather in London not massively conducive to outdoor cooking recently - it's not the cold I mind, it's the rain. But I finally located the intestinal fortitude to venture outside as the sight of the KK lying idle for a month was more disappointing than the weather. So went simple: Cornell chicken, grilled salt & vinegar potatoes. And some rain. On the bright side, Spring is just round the corner... can certainly recommend the Cornell recipe (Fette Sau or Meathead version). I went direct but high up at 275 to start, and finished on middle grate. Turned out nice again.

I'm grillin' in the rain, grillin' in the rain. What a glorious feelin', I'm happy again. Just grillin', grillin' in the rain!!

Everytime that I see pineapple on the grill, I immediately think of Dizzy Pig Pineapple Head rub. It's just stoopid good on grilled fruit (peaches are my fav!)

NO! You might still buy product from his store, but DON'T put up with that sh!tty customer service. For the price point of SRF Wagyu, he should be kissing your as$, not vice versa!

Looks good mate. Pringles is a different idea and I bet they were great.

I cut it down the middle of the boomerang and turn sideways for across the grain cut for sure. He told me SRF, I'll go back when we entertain again. He's the only one in town with Wagyu so I will have to deal with his attitude.

As a butcher myself I'm appalled at the grief the guy gave you. Did you see the label that says it was from SNF? From experience I've seen some Wagyu Beef that looked no better than some of the prime beef I sell. That being said this looks fantastic! One note, did you cut the tri tip in half for easier slicing? As I'm sure you know of the 90 degree rule for slicing. Sent from my SM-N900V using Tapatalk

Aussie has me thinking outside the box on the Dougie's - maybe on ribs next time?? @tinyfish - see you can get it on Amazon in Canada? If not, hollah at me and I'll ship you some.

Mac n cheese looks good. I've been winging it a lot lately. Sort of fun seeing what you can come up with letting your mind wander a bit.

Thanks everyone.:) Aussie I was just winging it yesterday and didn't follow a recipe. I just threw in some peppers as I have lots and need to use them up, also added some precooked onions, aged cheddar cheese. Here is my "go to recipe for Mac&Cheese. It is very very tasty. Mac & Cheese – my go to version http://www.epicurious.com/recipes/food/views/macaroni-and-cheese-51218810?mbid=nl_fig_09282015_Daily&CNDID=28466820 Makes 4 generous servings. · 3 tablespoons unsalted butter, plus more to grease the baking dish 1/2 C panko bread crumbs 12 ounces grated cheese, 9 ozs. Armstrong 2 year old Cheddar (Canadian Cheese), 3 ozs. Collier’s Powerful Welsh Cheddar Cheese(about 9 cups total) A handful of Bradbury’s Red Hot Mex cheese (British brand) 1/2 pound elbow macaroni 1 3/8 C whole milk (I used 2%) 1.5T all-purpose flour 3/4 teaspoons dry mustard 1/2 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper Preheat the oven to 350°F. Lightly butter a baking dish. Slightly higher in the grill. Melt 1.5T of the butter. Drizzle the bread crumbs with the melted butter, and toss to combine. Add a handful of grated cheese toss to combine, and set aside. Cook the elbow macaroni in salted water until al dente. Drain, without rinsing, then return them to the pot they were cooked in. Warm the milk just until it starts to steam and form tiny bubbles around its edges—be careful not to let the milk come to a boil. Remove from the heat. Set aside. In a medium saucepan over moderate heat, melt the remaining 1.5T of butter. Add the flour and stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce. Sprinkle some cayenne pepper into the mix. J Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. Macaroni and cheese can be made ahead, put into the baking dish and cover, refrigerator for up to 2 days. Do not add the bread crumbs until ready to bake. Chilled Mac& Cheese will take longer than 30 minutes to cook.

I haven't *really*. Cooked steaks since getting into kamado cooking. I suppose this was for a variety of reasons. One I was in a very experimental mood for cooking and was so excited to cook new things with my new kamado(es). Two, I have been so impressed with my results on other cuts-particularly tri tip which leads to Three -high quality steaks are expensive. My mother in law got me a substantial gift certificate to our local butcher as a birthday present, and I have been slowly chipping away at it. I've also been reading food lab, and kenji's section on steaks had me wanting to try one on the kamado. So I picked up an couple bone in rib eyes that I had cut at 1.5". then I threw them on at 250 until the reached 110(I am aware this was probably not necessary but I was really afraid of not cooking them properly if I did just a hit and fast cook.) Then I seared until I got a nice crust. No pictures as this part is always scary. And let them rest Topped with a pat of kenji's herb butter So so so good. My husband is still raving about them!!! And just to show they were cooked properly-even though this is not the best picture

I would love to have the second shot as a poster. Garvin

Having had polenta for dinner last night, I can honestly say the difference is mainly in the texture. Polenta is a bit creamier than classic Southern grits, but part of that is the difference in cooking techniques. Sort of like here - my "go to" for grits and rice - Anson Mills. http://ansonmills.com/products

I threw a cap of ribeye on the kk tonight that I got from Snake River Farms. I cooked indirect at 300 and ramped up the temps for a quick sear.

I prefer yellow in, yellow out!