Leaderboard

So I didn't take any pictures once everything was done but this was my best brisket to date. I wanted to do- pork belly burnt ends, packer brisket, 2 racks of St. Louis ribs and ABTs for my BBQ. Guests were bringing the sides. Could I fit this all in my 23?!?? Let's see! brisket on the main grate first thing in morning (I heat soaked my kk overnight so it was ready to go right away) now it was time time for the ribs. Luckily I timed wrapping my brisket with when to put the ribs on. My heat deflector was on the handles of the charcoal basket so I was worried about these babies being too close to the heat. then returned the brisket with foil then on the upper rack went my pork belly burnt ends success!!! When the brisket was done I put on the ABTs I didn't get a pick of them on or any further pictures after this final verdict- awesome brisket, ribs were good - definitely not burnt so I wouldn't worry about using the lower rack again and the burnt ends and ABTs disappeared at an alarming rate over all an awesome BBQ and I didn't even have to light a second kamado! Up next- the epic dinner I cooked my husband for our anniversary!

Turned them into a burger with a bit of sauce Outback Kamado Bar and Grill

Never heard of beef cheek burgers lol but those that know me I will try anything injected them with a rub beef broth .still waiting Outback Kamado Bar and Grill

Hi KKers! Well, I finally got around to remembering to snap a few pics of a cook. Now this is my take on the old beer can burger cook that has been done a million times. HOWEVER, my twist is on the meat side, the filling side, and the beer side. First the meat: This was a 50/50 mix of 90/10 burger grind and a local spicy breakfast sausage. It turned out a corking good vessel for the delivery of the stuffing. Second the stuffing: This was a mixture of sautéed diced sweet onions, green bell peppers, grape tomatoes, artichoke hearts, capers, and Chevrai (local fresh goat cheese). I helped a friend do some peppered bacon about 3 weeks back and that's what I used to surround the burgers. For the beer component, I soused the Chef with some world class beer ... Delirium Tremens and Delirium Nocturnum. I can highly recommend both. They helped form the cups in the burgers with the filling. This was a really tasty cook and my company for the evening, a beautiful young lady, was really impressed with my culinary expertise. I wasn't about to tell her otherwise and that this was a throw-together quickie! Here are a few pics. The beer: And the star of the show: Sorry about the oblong picture, Dennis but I wanted to get in the KK at the bottom of the pic and I forgot about the new format. Next time. These were really good according to my company! Enjoy!

We made Bobby Flay's steak tacos with grilled tomato salsa last night. It was delicious - definitely recommend this recipe!

Looking very good to date, just waiting for the grand finish.

They look marvelous nicely done CC Outback Kamado Bar and Grill

I love snapper and yours looks fantastic!!! I love the pimento avocado sauce

Lobster stuffed shrimp severed with sizzle corn and ABT'S.

That looks like an amazing dinner.

Those are some stellar looking burgers. Still haven't tried stuffing burgers yet. Also I have tried those beers and man are they strong. It could have been the huge bottle they came in. My husband and I split one and my head was spinning!

The external pistons to help the dome open is another dead giveaway. KK's use a back spring hidden behind a spring plate/cover.

Syzygies, you are a riot. [emoji4]

Way to crank up all the engineers Bosco!!!!!! Having been an Industrial Engineer in a former life and after doing a time study on Bosco's foil method vs. the deflector stones,..................... I have come to the professional conclusion................ that the foil methodology is a "heck of a lot easier" (technical talk). PS - Almost afraid to see what Syzygie will say about this