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What a Surprise I got this morning when I checked the camera pixs from over night. It reached up 7 feet and pulled down 2 of my bird feeders so I spent the first part of the morning repairing them. I will be taking down at night until bear season is over. !!!! While we are at it I had a tapas bar built for feeding the critters mainly for the winter so I can feed right from the deck. The menu is pretty sparse but they seem to like it. This bar closes about 10:00 to avoid feeding unwanted critters , like raccoons and bears.

BonFire, that is my sunroom, and it has a small woodstove for the winter to keep things toasty. I use it all year long, great views, peaceful and as you said serene even during the blizzards. It has windows all way round and I can see my KKs from my chair.

I have what I want. My adult kids and my youngest, who just graduated high school, here at our favorite family vacation spot. That’s sunset over Pamlico Sound from our rental on Hatteras Island, NC.

Thought I might just as well add a couple of pixs from the rebuild of my square foot garden boxes.

It was some day but the food made everything OK. Thighs marinated in Frank's Hot Sauce. Plated. Moist chicken interior.

Thanks @MacKenzie and @Bruce Pearson. I love the use of chives blossoms, I would try it but the tried for 3 years to get them to bloom at the old house and that they bloom at the new house I think I would be sleeping on the sofa. @tekobo I needed the temperature to be under 90 degrees, preferably about 70 degrees and it was 90 degrees outside on Friday I used the ice to drop the temp down in the KK. As for flavor I honestly couldn’t tell you, I really am not a salmon person. But I enjoy putting a smile on the wife’s face so if dealing with salmon for a few hours does it... A saying I try to live by “happy wife, happy life!”

Well I cooked the pork shoulder took 8 1/2 hours. Taste pretty good moist and smoky. Also I am seasoning my komado san rice pot, pictures attached. I’ll cook some rice in it tomorrow. I have to be honest I cooked the pork in the Treager, next one will be in my KK. About 11 minutes left on the rice pot seasoning then let it cool wash and ready to use.

Beautiful home Mac! I can understand why the bear would want to stop by for dinner. I think all of us on the forum would like to as well!

This is going to be an interesting watch, Bruce.

The problem with Hatteras is that the beaches are so crowded.

Well I received my donabe rice cooker today. But the instructions are all in Japanese go figure. Anyway I looked up how to season it on YouTube and will probably season it tomorrow. Then I can cook some rice in it. I’m also going to cook a pork butt tomorrow and make some pulled pork. This will be the first port butt that I’ve ever cooked so wish me luck. I gave it a good rub down today with some mustard and some pork rub and its in the refrigerator till tomorrow morning. I haven’t decided Whether to cook it on my Traeger or on my KK. I know, I know! use the KK. But I’m trying to get good using both. Pictures to follow

Sous Vide some pork chops, marinated mushroom in balsamic vinegar,olive oil,oregano, basil and garlic cloves then grilled those on the KK.

Thanks Mac! Rice tomorrow I bought a butane portable stove just for the rice pot. I get the stove tomorrow

To be expected. He musta smelled one of your cooks and was late for the invite.

Bruce, your pulled pork looks really tasty. Rice tomorrow.

Guess it was too much to hope to find a KK at the beach rental, but the view is nice. Brought my old Grillgrates and inverted them to create a searing surface. Worked okay, but I like the sear grate on my KK better. Using a gasser for the first time in years...don’t miss it at all!

What wood is your deck? Beautiful. We redid ours in ipe, I just pressure-washed and oiled it again this week.

Mac I hope warmer weather arrives soon. And bears only come around at night or preferably not at all.

Here is a decent link on general usage: https://toirokitchen.com/pages/how-to-use-kamado-san

It is a "once and done' seasoning process and every time you use it, it get re-seasoned. I will find my English instructions and send them to you. We always use chicken broth when cooking the rice.......mixed with scallions, fresh ginger & garlic. Excellent!!!! Here is a video link about the cooker: https://www.youtube.com/watch?v=BYQlW5M4fg4

They will work well bit of an effort to ark up similar to red heads and the coco I call them robot turds lol. Great for none smoke profile cooking Outback kamado Bar and Grill

@mohctp, the first thing to say is that it is difficult to regret anything about getting a KK. It sounds like you have made the right choice, going for the 32". Everyone says to go as large as you can afford to. It would be really fun to see how you get on with a 42" in a domestic setting but, as @Pequod said, that is probably overkill. I bought two KKs, on the advice of others on this forum, and think that is really the best combination. I am amazed by the range of things that I can cook on the KKs and having two gives me the flexibility to go low and slow on one while I do the hot and fast stuff on the other. And when you have pulled the low and slow meat for resting you can then crank up the heat and start on the sides or dessert. The other scenario is when you are cooking a multi course meal, you can swap between the KKs and get food out bang on time. Whatever you do choose, it will be great. P.S. Have I mentioned the fact that I am in love with the 22" Hi Cap table top and think it would look lovely in cobalt blue pebble?

That looks absolutely lovely @MacKenzie. I am really grateful to you for introducing me to square foot gardening, it has been great so far. The only thing I don't envy is your weather. Frost in June? Really???

??? I've really enjoyed taking pictures and posting details on some of my cooks on this "everyday cooking" thread. Thanks really very much to y'all that have posted kind comments about some of those cooks. This group is the best. I'll always be looking.

To all you dads out there have a great Father’s Day!

Yeah that looks like a real problem. Hope can find a nice open spot to put up your umbrella and lay out your blanket LOL

Hey MacKenzie, is that a studio/guest house you got there....looks so serene, bar the odd bear popping in out of the blue

This one is for you, Bruce. There is quite a strong onion flavour to these chives, more than you might think from such a delicate blossom, nice though.

Well done Australia against a bunch of show ponys lol never seen people fall over that much lol .. got some nice baby backs ..gave them some purple Crack and ipa on the bottom. . And some summer peach on top. . On they go over cherry. . I mixed up some ginger ,garlic ,plum sauce and some vegemite. . .looking good. . Threw on some corn. .and gave them a baste. . Made up a mayo apple cider sauce .. To go with my apple fennel slaw.ribs are looking good . .slaw is ready ..ready to rest. . Ready to cut. .and sliced .. . Plated with the slaw and corn. . Great effort australia Outback kamado Bar and Grill

Aussie do you think these will be okay in the KK? I like the heat beads charcoal. Thinking I might order a couple boxes of these honeybrix to try out. Seems like they are all the rage at the moment. Sent from my iPad using Tapatalk

Finally finished off a side table for the KK. It’s not quite the quality of Dennis teak work though. I had some leftover jarrah slabs from a buffet table I made. I sanded this down and filled the imperfections. I nice satin varnish bought out the red and pinks in the jarrah slabs. The legs are old jarrah power posts. These had aged badly so I had to cut it back by a few mm. The jarrah was a reddish brown. Again that was varnished. These post are old jarrah and were super heavy. Jarrah is a hard word and working with it can be hard due to the weight and hardness. I love the colour though. Sent from my iPhone using Tapatalk

I decided to finally put a salmon slab that’s been sitting in my freezer to good use! I started with a dill based gravlox recipe on Wednesday then smoked it last night with alder wood under 90 degrees for 5 hours. I used the half grate with a pan of ice underneath then a bowl of ice above the smoker spout. And just poured the smoke to it... I ended up with 43 ozs. Of smoked salmon. Wife said it’s awesome, I took her word for it.

Jarrah is native to the south west of Western Australia. It gives red and pink hues in terms of colour. The old stuff is very heavy. New Forrest growth is still heavy but not as bad as the old Forrest stuff. This timber was shipped to the uk to be used as rail sleepers. Each sleeper would weight over 100kg and some sizes 150kg. Even after 100 years these untreated sleepers are ok. In Australia we use them as floorboards, roofing, jetty’s, decking etc. people recycle them. The legs on the table were from power pole attachments - also 50-60 years old. Still great condition but greyed due to weather. Sent from my iPad using Tapatalk

Sygygies that’s a cool looking grilling basket and that fish looks pretty tasty. Here’s a pic of a marlyn we caught a few years back. It’s not a sword fish but this guy weighed 760 lbs.

Weber Grilling Basket KK Charcoal Basket Splitter A match made in heaven: The smaller Weber grilling basket, and a KK charcoal basket splitter. Swordfish is expensive; we splurged by using some of our dwindling supply of KK coffee lump charcoal. The basket splitter pays for itself, in economic use of good charcoal. Moroccan charmoula: 2 tsp cumin, 3 garlic cloves, 1 tsp sea salt, 1/4 finely chopped cilantro, 3 TB finely chopped parsley, 2 tsp sweet paprika, 1/4 tsp black pepper, pinch Marash or other hot pepper, juice of one lemon or rinsed pulp of a preserved lemon, 2 TB olive oil. Pound together with a mortar and pestle, spread on fish. Marinate. Grill.

Won't dwell on this recipe as it is a non-KK cook. Followed the instructions here http://www.huangkitchen.com/marmite-glazed-pork-ribs/ and marinaded and deep fried the ribs. As insurance against hunger I had a couple of deep fried ribs before I rolled them in the marmite sauce. Here they are in the wok: Here they are on my plate with some KK roasted beetroot, something else I am learning to like: They tasted really good. I slipped a bit of cayenne powder in where the recipe called for pepper and I might reduce the maltose and honey by a third on any future try, just to cut the calories and sweetness count.

@ tekobo, I hope you enjoy this method of gardening as much as I do. You might get to eat out of yours this summer where I might not, the temp. today is a whopping high of 13C with rain. This is the worst summer I can remember. Yes, we are always at risk of frost until the middle of June but normally we have gorgeous days with nice temps. I even put a fire on in the living room this morning.