Leaderboard

I had this tri tip I forgot about gave it a local coffee double black Diamond rub I get down here Outback Kamado Bar and Grill

So Skreef through me for a loop with this challenge. When I do appetizers, I have never thought to do red meat before. I'm happy with how this turned out but not sure how it will do in the voting over on the guru- so this is what I am thinking of posting. Smoked tri tip crostini with roasted tomatoes, blue cheese and balsamic glaze. First I got my tri tip Made up a quick delicious rub then rubbed it all over and got it on KoKo for a lo and slow to pick up some flavor of the pecan wood while that was getting happy I started prepping some delicious tomatoes for roasting my three year old helped season them tomatoes and asked to cook on the little grill. Right after this picture he ditched me for something more entertaining. Here they are looking good meanwhile I was reducing some balsamic to make a glaze then I sliced up a fresh baguette and brushed with olive oil and grilled got out the cheese then seared the tri tip after resting I sliced then started assembling this was bomb.com. We ended up eating the rest of our dinner with these toppings because it was soooooo good. Only thing I'd change was making the slices cleaner. My hubby got me a slicing knife recommended by Aaron franklin for brisket for my birthday so I'm looking forward to breaking that in this weekend!!! Anyway this was a lot of fun and definitely tasty

So I've been unduly cautious about testing the upper range (475 F) of my DigiQ DX2 BBQ Guru controller. Is my fan powerful enough? Will the probes survive? However, for consistent results baking sourdough bread, I need all the precision I can get. (Today's version of my evolving recipe is attached.) On the phone some time ago with BBQ Guru, they suggested protecting the probe as best I could. I picked up this nice piece of bendable copper in the plumbing section of Lowes. The trick is to bend it enough to clear obstacles, but not so much that the probe itself won't slide through. Easy to do by hand. One opens the top damper wider than for a low & slow, but otherwise my "medium" Pit Viper fan had no trouble reaching cruising altitude, and locking on to 425 F. (My dome reads 450 F, which is where I like to be, modulo concerns that my stone gets too hot, risking burning the crust. My goal here is to learn what temperature works, even if I let the stone preheat for hours.) (I'm waiting on both a new gasket system, and a chance to try the Dennis stone.) Sourdough Bread-Recipe.pdf

It's July and in Nova Scotia it is yellow bean season. I look forward to many breakfasts of fried potatoes, onions and yellow beans. These were just picked cooked and now for the frying in ghee or butter. Don't forget to add lots of pepper. I could eat this until it is coming out my ears.

My 23 Denim made it home and is parked in the garage till I can safely move it to the deck. I sent some pics from my phone to my daughters and said I have to name this kamado because everyone else has done it. my daughter immediately came back with COLOSSUS. Now I understand this maybe more appropriate for the 32BB or the 42SBB but I gotta go with family and besides the name fits. Will have some pics soon as I replace the card in my camera

Cherry glazed pork chops featuring Orondo Ruby Reef Jam and fresh cracked Tasmanian Pepper Berries. The purple crack berries gave the cherry glaze a nice purple hue.

thanks , Sorry to leave you hanging but, to be honest with you I already did the uncrating. You see I was presented with the dilemma of going to the store and getting a card for my camera or opening the crate in front of me. Well, you know I wasn't leaving temptation sitting in front of me unanswered. I got the card now and will post some pics on Monday or Tuesday, help will arrive then and I'll be able to move it, safely. I spoke with Dennis and thanked him for making such unique and fine piece of craftmanship. And lastly I find myself wandering out to the garage at various times, with a beer in hand gazing at this marvel as if it were a crystal ball. Is that all normal?

@MacKenzie - that's just a simply OUTSTANDING breakfast! Kudos all very the place to you. Beautiful cook.

Just finished reading this after my 1st cuppa coffee. geez, wish I had put a few drops of bourbon in it I like hard facts, systems of operation and big data.... but, BBQ to me is the fun of it, prep, cook, eat.

Assuming that you're talking about a full packer cut of brisket, you probably still have room for a couple of racks of ribs if you put them on vertically. If you don't have a rib rack, run down to Bed, Bath & Beyond, as they usually carry Steven Raichlen's gear and you probably can pick one up for cheap this late in the season. If not, you can still run some wooden skewers through both racks, leaving a couple of inches in between and set them up vertically next to the brisket. I'd put them in about 2 inches from the top and bottom of the racks (thinking vertically) about 1/3 of the way in from each end of the racks.

Thanks! Not sure it will even get one vote in this challenge. I've been doing so poorly lately! Ah well, at least I got a good meal out of it.

Another big burger, it's about 6 inches in diameter. A mix of beef, pork and a umpteen spices. Added some garlic scapes, chives, mustard, enhanced ketchup, relish, and 2 cheese slices all on a homemade bun.

This month's challange over at the guru is a red meat appatizer.not sure if this counts but I'm going for it got some bone marrowthen mixed up a parsley shallot ,capers and lemon juice saladgave the marrow some twisted Qand on they goI then mixed up some parsley and evoo and lemon zest marrow is looking goodsliced up some crusty breadand spread the parsley mix over themmean while I made up a garlic shalot butter mixgave the marrow a baste with the garlic butter and threw on the bread oh yeah this tasted so awesome Outback Kamado Bar and Grill

Awesome, I love cherries so I'm positive I'd love that dinner.:)