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Last year we had a late freeze that killed our entire Blueberry Crop. This year the winter was decent. A very rainy spring followed but a few hot sunny days. Mrs skreef picked our first harvest of the year. We only have 2 bushes but they are really big bushes. She got about 5 cups of Blueberries. We should get 3 or 4 times that many before it's all over.

Last week was anniversary/vacation, so while I took pictures, I'm afraid I'm late posting... Sorry for the long post... Skinned Turkey breast, roasted carrots and broccoli with cheddar: St. Louis ribs Sous Vide filet and Peach Cobbler with fresh peaches from Dickey Farms in Musella GA. Mrs. Amused did first bread on our KK! Italian bread turned out wonderful. @tekobo, thank you for getting me off my behind!

Mistake turned out decent. I'll make a long stupid story short. Saturday night I mixed up 2 batches of dough to rise overnight. Sunday I fired up the WFO. When it got up around 750* I went inside to start stretching and building the pies. That's when the realization hit me...... I had used bread flour in my Neopolitan dough. Oh crap! Can't cook bread flour at my target 800*. I regrouped, let the WFO come down in temp and cooked the pies in the 550*-600* range. They actually came out reasonably well. I'm blaming the multiple Saturday night adult beverages on the mixup I did want to mention that although I made the pies Mrs skreef cooked them. Turning them as needed, raising them up into the dome and pulling them when done.   The pizzas were Sunday lunch. Also cooked a beef pot pie for Sundays dinner. 

Sorry to hear about your crappy weather, MacKenzie. Ours went from unseasonably hot/humid last week, to very nice over the weekend. Perfect, as I had a dinner party on Saturday night and the predicted showers held off (except for a couple of sprinkles), allowing us to dine on the deck. It's a dinner group, with themed dinners. Saturday's was Australia - needless to say that Aussie wonderful gift of spices and rubs went to good use! Being the host didn't afford me time to take pictures, except here's the pre-game shot before the guests arrived. I did the rack of lamb with Bush Lamb seasoning. The other guests supply the other courses. Apps were "shrimp on the bar-bee" with lemon myrtle/purple crack rub & coconut/lemon myrtle/chili dipping sauce. Nice kale salad with mango and chick peas with a vinaigrette dressing with guandong jam. Side dish of roasted veggies with Bush Spices. Dessert was a nice strawberry trifle with lemon myrtle whipped cream. And beside oil cans of Fosters, we drank a lot of Yellow Tail wines, too! A big shout-out to Aussie for making this fun dinner possible - Cheers, Mate!!!

Pulled pork Sunday’s! Local grocery store had picnic shoulders on sale. started with Then pulled my shoulder out after resting in salt Setup my KK have I said how much I can’t wait for my cabinet! And how much I love my KK! Used meatheads Memphis dust rub Started the smoker going with Apple, hickory and jack Daniels chips Waited about 10 hours Fireboard dinged 203 degrees!!! And the most important part... now my wife realizes why KK’s are worth every penny! here is the graph of the cook. Didn’t judge my charcoal amount and ran out in the middle of the stall

Just when you though Maverick was dead, they came out with this: Maverick XR-50 No bluetooth, wi-fi, cloud, or other gimmicks to make up for lack of range and dead spots in your house. Just four channels with hybrid probes, easy to set up, and 500' of RF range. Mine just arrived and I've been walking around the house and yard checking for the dead spots that resulted in my purchasing the Smoke Gateway...just so I could get a read in my home office. Bottom line: there are no dead spots. There it is, giving me four glorious, dead simple channels of signal in my worst dead spot in the house. BONUS: If you hit the buttons just right, it will also play Donkey Kong!

Just drill the rubber stopper..

I reckon bugger it go a cheese toastie to start with .get a nice fresh bun butter it up spread some vegemite on add some cheese and cook it under the grill. One of my favorite childhood memories was getting a vegemite toastie from the canteen Outback kamado Bar and Grill

The brisket turned out awesome. It has a nice bark and was so juicy. I didn’t take many snaps and it got eaten quickly. So some terrible pictures follow Some lessons learnt... I got a whole packer. The flat on the end although still juicy was dryer than the other side. I used a pizza tray as a deflector. Normally I use foil. Next time: -put in drip pan. At 1:30am in morning I forgot. I had dripping leak through the gas port and bottom vents. - I would put foil underneath at the two ends especially at the flat end. That would help with keeping it more moist. Or even put a foil boat on the flat All in all it was really really good and I was happy with ir. The family loved it. Was very moist and beautiful Smokey flavour. I had a nice smoke ring too. I did have a little leftover which will be used to make pies. Sent from my iPhone using Tapatalk

lol.....i can't imagine it with raisins, just give it a go on toast with a little butter under the vegemite. We have Bakers Delight a bakery franchise in Western Australia who make a vegemite scroll.......big seller

The classic magnum quote is "A difficult size. Too much for one, not enough for two." Of course, an argon tank renders the question moot: The wine drinks the next day like you just opened it. Shown is a "40" tank, which costs the same as a "20" for refills, but lasts twice as long. Our "20" lasted a year and a half. "Argon" as in "Did you argon the wine, honey?" has become a verb around here. If one prefers systems vetted by the consumer supply chain, there's always Coravin or other systems. Look at the size of their cartridge, and look again at the size of my tank. Huh. Reminds me of the Thomas Keller recommendation to use 350ml of water for steam, rather than 10ml of water from a plant spritzer. Someone is confused about scale, here, but I don't think it's me.

Going to post WFO money shots in this thread. If anybody has a WFO/pizza oven please feel free to post your money shots if you just don't feel like doing a complete cook thread. Had a long day cooking in the WFO yesterday. (while low-n-slow in the KK's). Had the WFO fired up for about 8 hours.  3 pizzas followed by artisan bread and then buns (for the low-n-slow pulled pork). The pizzas needed a slightly higher temp (and no more using pizza screens). The bread and buns needed a slightly lower temperature.   For a grand finale Mrs skreef put together a lasagna in my new terracotta pan from Portugal. I love this pan. It has a nice glazed interior. Lasagne went on covered in foil. WFO was cruising along at 400* with a hot bed of coals. Rotated at the 20 minute mark. At 40 minutes it was looking right but it needed the top browned. Threw a couple of small logs on the coals. Waited about 5 minutes for the smoke to stop. At this point I had some nice flames dancing across the dome. Mrs skreef reached in there (with a welding glove) and pulled off the foil. 3 minutes later a nice browned top. Sure glad I didn't wait for my 5 minute timer to go off. This instant broiler action worked really well. Next time I'll set the timer for 2 minutes. 

Decided to make a nice beer bread to go with my secret recipe for Marmite butter. Had to be done in the steam oven, of course. Here is the bread scored and ready to go. Into the steam oven. Even after several minutes it’s still venting steam wherever there’s a hole. And voila! Oven spring anyone? Look at those micro blisters. Still cooling. Later I’ll slather it with my secret Marmite butter. Mmmm mmmm good!

You can get an egg for less money, there’s a very simple reason for that.... Sent from my iPhone using Tapatalk

Those pizzas look very tasty and a nice job on the meat pie.

We were following your lead! It worked fantastic! Some of my wife's best bread yet. I used an old Emeril cast iron grill pan and about a cup of water. We got a great burst of steam that lasted plenty long, even without the steel chain which we didn't have. Grateful for your method tip.

What?? No vegemite!!

Beautiful! Nice dish too.

Great loaf there. Need to give this a go some time Sent from my iPad using Tapatalk

Got myself a neck fillet / collar .injected it with a mix of apple sauce. orange juice. And bourbon .I usually go straight but am tossing up weather to foil with some orange juice .may go half way foiled but boat style then wrap at the end to maintain the bark .who knows lol. . Gave it some Henry's mix. . Ready to go. . On over cherry .. After two hours. . I gave it some kakadu plum. .let it go for a while.. I mixed up some outback spirit with some orange juice. .made a boat lol..put the collar in with the sauce..wrapped it close .. See when it get to around 200f. Ready to rest ..wrapped and waiting . Outback kamado Bar and Grill

Had some left over John Henry's rub decided to scrape them all together and put through the coffee grinder to loosen up almost got another jar. ..gave the ribs some purple Crack on the bottom ..gave them some chilli oil..then the Henry's mix. .on they go over cherry. . Looking good to me..ready for a rest..yum ready to slice. .and sliced .. .plated with some air fried chips and corn .. Outback kamado Bar and Grill

Kiddo number two's high school grad party. He's headed to Baylor, so we decided it made sense to do it Texas style. Big and beef based.

Aussie nice cook I think I’ll get some ribs and give them a try

Now I’m almost afraid taste this stuff after all the bad press it’s gotten here

That's by accident, not by tidy impulse. The KK survives high temps better than other brands, but it's not an ideal habit to get into. For example, I need to replace my main gasket. Was it the high temps? The liberal use of steam as a bread oven? Who knows; I'm not the easiest owner.

Thanks @MacKenzie my wife says it’s too green and we need some color. In my opinion we added a big beautiful KK of color

I did take of the cold day and roasted 3 batches of coffee beans. These ones are for making cold coffee, all I can say is the weather better change ASAP.

The recipe is from “The Bread Bible” by Rose Levy Berenbaum. It is also online here: http://fortheloveofbread.blogspot.com/2011/06/beer-bread.html The Marmite butter was perfect. The secret is the absence of Marmite, but don’t tell anyone.

Awesome bread @Pequod! Looking forward to the verdict on the "special" marmite butter. I made the mistake of showing The Husband a picture of your bread. You need to give us the recipe and instructions for making that bread. Otherwise he might find you and move in. He is fairly clean and tidy but I suspect giving us the recipe would be less hassle.

I’m pretty sure Vegemite never goes bad (Lord knows it was never “good”). It will be feeding the cockroaches after the apocalypse.

Made some hamburger buns this morning just so I could have fresh buns for a pulled pork burger. Pulled pork burger. Add a little sauerkraut relish and we have lunch.

Go for it!!! If you sous vide first, then sear on the KK, you'll kill 2 birds with 1 stone!

I'm liking that rib cook, Aussie!

As a magnum aficionado, I greatly appreciate the Churchill quote and will shamelessly use it in the future. However, I don't understand how your grill interior can still be so pale after all the cooking you have done. What is going on?

Baby backs with Lane’s Sweet Heat and Spicy Apple BBQ sauce (from Steven Raichlen’s Barbecue sauces book) and @Kevin H inspired Barbecued onions from Project Smoke.

LOL - I actually bought a handmade (in Portugal) ceramic baking dish. It was really, really expensive but it did come with a free WFO

I got a couple of new accessories for the WFO. The first one is not really new just repurposed into a new accessory. I cut my old pizza peel down. It is now a coal rake/ash scoop.  My second accessory is a remote temperature gauge. It came with an analog gauge in celsius that the people who sells these ovens fully admits it's a piece of crap. When you pull out the gauge there is a brass tube that runs to the inside of the oven. That tube sticks out on the inside of the oven by about 1 1/4". Looking at the length of the temperature gauge the thickness of that front wall is about 10 1/2" That is being replaced by a ThermoQ Bluetooth version with a high temperature flexible ceramic probe rated up to 2,200*f. It is 10' in length. Here is the installation of this unit. At some point in the future I might shrink wrap the cable in black or gray. This is Bluetooth connected to a tablet. The Bluetooth range easily reaches the porch where I sit. It'll reach into the house but not quit to the kitchen counter. This is the live probe display. Of course I had to start a small fire to test it out It also has a graph mode. At around 9 minutes I pushed the fire to the side and added more wood. At about 18 minutes I once again added more wood. Since I wasn't cooking anything I didn't want to waste any more wood so I just let it ride at that point. Very, very pleased with this purchase. This is basically waterproof and built like a tank. It can accommodate 2 probes and has a wide selection of probes. It's not cheap but worth every penny.

Did a brisket flat. Took almost twelve hours and it came out to be my best brisket yet. Crunchy candy like outside and super moist on inside.

Pizza night.

ROFL doesn't come close! We have an expression "ka itan soke" which very eloquently describes the act of lying on your back and laughing with your thighs in the air. I couldn't find an emoticon to represent that but that is how much I laughed when I read your post.

Worked for me! When it came time to add the 32 to my 23, my wife looked at me in that way only a spouse can (penetrating to the depths of your soul...yup...she sees right through me) and asked, “is there a bigger one?” To which I replied, “well yeah...but it’s huge. And it comes with a goat. Too expensive and we already have a goat.” Worked like a charm.

Loving that stat! I am still very happy with my choice but one day, when I win the lottery, I will buy a 42" and will hopefully have enough money left over to buy a house with garden big enough to house it.

Grilled some sweet Sriracha glazed jumbo shrimp, garlic bread, squash and carrots on Saturday. And some yogurt marinated lamb kabobs and bread on Sunday.

Got another one of my "bucket list" cooks under my belt yesterday. Based on the results this won't be the last time for this one. 3 bone, 6 lb, beef short rib plate. 1/2 load of Coco Car, full smoke pot of coffee splits. Had the rib plate on the cool side over a drip pan. Used the hot side for the sides and other cooks throughout the day. I've gotten to the point that I score anything with a fat layer. Just like the way it holds the rub and renders with a little more crispy bits. Kept the KK thermo at about 300F. The cool side grate temp was right at 250. Took about 7 hrs to hit 200F on the slab. The rub/crust was parts 2 parts brown sugar, 1 part salt, 1 part black pepper then 1/2 parts of onion powder, garlic powder and red pepper flake and 1 part of a good espresso grind coffee . Found come coffee syrup at Trader Joes. (you are probably seeing a theme here by now) This stuff is awesome! Rubbed the rib with the syrup then did a very heavy pack on the rub. Let it set for an hour before the cook. The Maui onions are in season now so had to do a version of Raichlen's from his Project Smoke recipe. At about hour 4 I added the top rack and put on some pit beans. Coffee Char Beef Short Ribs:

@Kevin H gave me the inspiration to do a pineapple as part of the spin. Alas, that is the 32. As you can see, I could easily fit another chook with my other set of OctoForks. Also, I’ll note for @tony b‘s sake that no one but the chook was impaled by the OctoForks.

Peruvian style chicken on the OctoForks with a whole pineapple on traditional forks in the BB32. Seemed appropriate to spin the pineapple head with Dizzy Pig Pineapple Head. Get Spun!

Another few boxes of goodies and the pièce de résistance.... wait for it... Wait for it... A week from tomorrow this bad boy will find a good home!