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Received my winnings from MacKenzie for our Olympic Ladies Hockey Gold Medal match bet…………………………….. What a riot………the Official Olympic Hat of the Canadian Teams!!!! Very funny Mac!!!!!!! She also sent some North of the Border goodies……..Maple Flakes (is she sending a message to me?) and Maple Butter….Yum, yum! I don’t think she liked the condition of my KK cooking grates in my posted cooking photos………thus the stainless steel scrubbie. You mess with the best and see what you get. Too much fun!!!! Thanks Mac!

Have to start with the bread and this one is Lebanese Mountain Bread- Roll the dough out then stretch it over a bowl to get it really thin. Then put the stretched dough onto a hot griddle. Flip and done. Now for the meat. Grind the beef 3 times and add the spices. Knead for 20 mins. and form into logs that are about 3-4 inches in diameter. Tightly wrap to pack the meat. Cold smoked just for fun the heated the KK to 250F and added the logs. Nearly done, IT should be 160F. Done. Taste tested. Start building the donair. Add the homemade donair sauce and a little Purple Crack just because.

The 32 is really the way to go. I have cooked on original kamados (pre-Big Green Egg) and California Kamados (1980's vintage) for years but getting the 32KK has been a revelation in cooking. Big and heavy (rolls easily) yes, but as a disabled veteran of 72 yrs of youth I still love it.

I'm a BIG Fan of Caul Fat.. Think it is really beautiful also!!

Back in 2016 the Guru had a halloween speed challenge that I won .I know calm down I thought it was rigged to lol. I was so looking forward to my major award certificate but it never came as the years rolled on I became more bitter and felt like plotting revenge on the people that deprived me of my certificate friends and family did not believe me because I had nothing to show. after may countless hours of councelling I have come to terms with that one devistating event in my life. But Wow this morning I had a private message from Kismet Kamado over at the Guru .finally all my law suites payed off $100.000 dollars later lol.i received this. Outback kamado Bar and Grill

Classic I'm sure you will wear that hat with pride lol .so finally Mac has revealed how she keeps her grates so clean a bit of elbow grease lol Outback kamado Bar and Grill

I've only had the luxury of working with caul fat a couple of times, but the stuff is truly amazing. It completely melts into what I can best describe as "pork butter."

The Husband is compiling a list of things that you should be told when you leave home. It includes spending a bit more to buy commercial kitchen equipment - the kit is more efficient and lasts you forever. He added grilling sweetcorn in its skin to the list last year. He now has something new to add: eat slow cooked, smoked brisket, whenever and wherever you can. I have embarked on a journey to explore the American BBQ lexicon. We had pulled pork the other day. It was good, but it confirmed what I already knew. I don't like soft, slightly sweet meat. So I wasn't that excited about my brisket experiment. We don't do much with brisket here in the UK. It gets rolled into a joint and roasted slowly and that's about it. I normally get it to make salt beef and enjoy the novelty of a sandwich made with a thick warm slice of salt beef and pickles and things. My mouth is watering as I think about it. Anyway, this time, I got the butcher to leave the brisket flat so that I could try it on the KK. It came from a small breed of cow called a Dexter so it weighed in at just 2kg (approx 4.5lb). Here is the brisket with its beautiful yellow fat cap on. Trimmed up and ready to go. I followed instructions from the Meathead book for how it should look and House rub recipe from the UK Pitt Cue Co book. Here is the gorgeous baby after it had rested. You will have to take my word for it, I didn't remember to take a photo while it was in the KK. As you will see, there is no sign of the pointy end in this next photo. The Husband and I just stood at the counter and devoured it with our fingers. Awesome. We've checked in the freezer and we have one flat Dexter brisket and two rolled Longhorn briskets. We now know what their future holds!

Well I was the one who let KismetKamado know we owed you a certificate. I like the new certificates better so your delay got you a better certificate. I figured you would put some strange poisonous bug in with berries that would ruin my taste buds and make me a crappy cook forever - LOL. That would have been a fate worse than death.

Fair assessment but realize it's not just Kamado Guru. I've felt the same way on this forum on more than one occasion. But I realized it was just one member not all the members as a collective body. So I just ignored those situations and carried on. If I didn't do that I would have quit posting on this forum a long time ago.

Yup, I rarely go over there anymore. Dennis isn't the only one from this Forum to get disrespected.

That is sort of a pond scum move on their part! Truth is not always appreciated but the way in which it is dealt tells all.

I got thrown off that forum because after my post was erased I asked if they were now censoring my posts? Thought is was a pretty honest interpretation of the events that occurred.. LOL Yea a forum about all Kamados.. er I mean Kamado Joes!

Tucker's advice is spot on - the foil/towel wrap into a cooler is THE trick for planning a big party like this. No need to sweat whether the Q is going to be done in time.

I was able to fit 4 - 8# butts on the 19" TT. Only problem I had was that the dome temp probe stuck into one of the top butts and I didn't know it until midway into the cook. Had to guess the cooker temp and used the internal meat temp to finish the cook as normal. It was on my first big butt cook and for the next cook I adjusted the top butts as shown below. Solved the problem. You should have no problems on the 23 KK

Well, expanding on the vegetarian subject :)...this Neapolitan dough pizza pie I made last Sunday was quite possibly the best pizza I've ever made; and I've made a ton of them. The Happy Girl Kitchen (small batch stuff from Pacific Grove, CA) jarred tomatoes are in a league of their own and set the stage for some incredibly sweet intense "tomato-ee" tomato essence without the bitter component of nearly all commercially canned or jarred tomatoes... http://happygirlkitchen.com/collections/tomatoes/products/crushed-dry-farmed-tomatoes The dough was textbook perfect. And this pie's dough was the first time I proofed from frozen dough. It was, as I nearly always follow, Jeff Varasano's basic recipe using Caputo 00 flour, 5-day cold ferment before going into the freezer and then nearly an all day slow rise at coolish room temp the day of the bake. The previous Sunday I made a 3-ball batch of dough and only had time to make two pies so I thought putting the dough into the freezer, although not with high expectations on the thaw side, would certainly be better than throwing it out. Now I'm going to do more experiments with making and freezing the dough to verify if this one-pie crust was a fluke or possibly elevated because of the short freezing process... Jeff Varasano's Neapolitan dough recipe (cold fermented 5-days) + roasted red bell + caramelized onion & fennel + Happy Girl Kitchen's canned organic Dry Farmed tomatoes + smoked cheddar, smoked mozzarella, Schoch Dairy's raw milk Romano and provolone cheese blend + sautéed fresh thick sliced shiitake mushrooms (butter & dry sherry finish) + EVO drizzle and arugula added at 3/4 baked. Baked on the my two-three KK at 700ºF for about 4-minutes elevated in the dome atop Dennis' crazy nice shaped baking stone over a combination of Dennis' coffee wood and coco-char lump. Sorry I didn't get any 'on the KK' pie shots darn it.