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Gave them some maple bourbon glaze ready to rest Outback kamado Bar and Grill

OK maiden voyage kebabs with a side of salad yum Outback kamado Bar and Grill

Went to the Sat. market to pick up a pork belly and some eggs. The vendor gave me a couple of these. I had no idea what they were until he told me. The bacon is on to cure and later this coming week I'll smoke it. In the meantime I just had to try the turkey egg. The shell was hard almost had to hit it with the cleaver. I really couldn't tell the difference when it was cracked open in appearance or flavour after cooking it. It was neat experience.

I make big batches of smoked cheese too. I find that it takes a fair while - at least a month to mellow a bit so it’s pleasurable. I’ve got some cheddar in the fridge that I smoked last January and it’s tasting amazing. Sent from my iPhone using Tapatalk

Nice cook, Aussie! @Bruce Pearson - WTF are you doing up at 3am? Only legit reason is to start a whole packer brisket for dinner!

Looking good! Photos please

SWEET!

I do have to admit, they are one of my "guilty pleasures," as the crust is very good and there's loads of chicken chunks in it. The only fault, believe it or not, is not enough vegetables! I'd be OK with a little less gravy and more veggies.