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Remember those rotisserie ribs that I did a week or so ago, they are back from the depths of the freezer. The SV bath was going anyway so I just put the rib package in to warm up while getting the rest of the dinner. Fried potatoes and broccolini, which I love. At the same time I had hot dog rolls rising. I need some for a sausage cook that I think I'll do tomorrow. It's CANADA DAY, July 1st. Here are the buns, now baked. Now that the buns are baked and dinner is over it's ice cream time but first the cones- and now homemade vanilla ice cream.

I just finished smoking a rainbow trout and it turned out better that I thought it would. Brined it over night and smoked it for about 6 hours. The first three with skin on and the 3 more after skinned was removed. I wish you could smell this! So good!!!

Up early and started the KK smoking first thing. Did my chores then start a special breakfast - a potato breakfast pizza. Made the pizza shape using previously SV sliced potatoes and sprinkled on a little cheese, oops I need a pix. Added more topping, more cheese, poblano pepper, tomato, sliced Hakurei turnip, cooked bacon and mushrooms and some basil and oregano. Loaded. Grill is ready, running around 475F. Baked for 5 mins. then added the eggs. Baked an additional 5 mins after the eggs went on. Done and ready to plate. Plated. I would do this again and I could have added some cooked sausage but I want the sausage for lunch. Happy Canada Day Everyone.:)

OK, so I gave in and did burgers for dinner tonight. Not exactly smash, since they were pre-formed patties at the supermarket. However, they are made out of brisket (80/20 mix). Pre-staged. Then into a preheated cast iron skillet on the lower grate. Cheese? Yes, please. Some assembly required. Plated with double cooked fries. 1st cook in Sous Vide (183F for 40 minutes in a bag with duck fat), 2nd cook in the deep fryer with a mix of duck fat and peanut oil. Oh, and MacKenzie, that would be aioli next to the fries - the proper condiment - LOL! To be honest, need to practice a bit more using the CI skillet. Burger was too rare, even for me. Gives me an excuse to try again soon (it was a 4 pack of burger patties.)

Looks REALLY close. There was a delivery snafu, and now I'm doing a song and dance with the delivery company to try and get these in time for our big 4th celebration. It's due to arrive in the area at 8:18 tomorrow night, and after pleading with the lady at Daylight, and then Cape Cod transport, there is a small hope that they cold be delivered Saturday as Noone is delivering anything till Teusday otherwise! Two things. 1) Has anyone tried to do a clam bake in their KK with or without the seaweed, which definitely adds a brine salt taste I love)? And 2) Just had our general contractor, upon showing him very excitedly the pics of what's coming, tell me that there's another guy who's place he worked on on our island with these...some "Steven Raichlen" guy. ...WHAT??! I thought he was in Miami or something?

For some reason the night I posted this on KG I couldn't get on the KK forum. So another thing I wanted to expand on a little bit this summer was my ability to bake in my kamado. I had done macaroni and cheese， but I knew that would be good if it picked up some smoke flavor since I frequently put a layer of smoked gouda in my version. I decided to try out a lasagna today. I made a relatively simple sauce and after cooking it for about 30 minutes I threw in all of the left over pulled pork I had. Mixed it up， added fresh basil 20 min later off the heat. Decided to try out these “fresh pasta sheets” from sprouts.dabbed on some ricottafollowed by mozerella and sauce. Repeated the process then covered with another layer of noodles and sauce. Then into the kamado. Then I walked away for an hour to finish up decorating my 2 year old`s room (i had painted it yesterday) and made a salad. Unfortunately I had not yet cooked at 375 so I set my vents a little off so it was actually a little over 400 when I pulled it. It still came out pretty well, the top was just a little more crunchy they I would preferred. Then I added some grated parmesan and basil while it sat for about 10 minutes while I threw together a salad with herbs. This was really good， and I felt the lasagna benefited from the subtle hint of smoke. I am also liking using my left over pulled pork in tomatoes sauce. It works really well.

Thanks everyone. I'm going to do this again. I think it is important to use SV potatoes, they have a different texture , a little more firm, they seemed to want to stay as they were cut. Another reason SK needs a Sous vide circulator.:)

Izzy, your wife has signed on to the program, yah.

Finally I am putting those hot dog buns I made to good use. The sausage were Canadian Jalapeno and Cheese. They are cooked. Plated and tested.:)

Let the coco char fall randomly into your basket, don't place it. Rob

I received my grill today! This thing is awesome! It is BIG! A couple of guys who helped me plus the carrier guy were simply in awe of this grill. They had never seen anything like it. I can't wait to test it out on Sunday or Monday!

What is instagram? Jk jk! That is cool.

Whenever somebody asks I always tell them to post pictures directly to the forum. When everyone uses third party picture hosting it eventually wreaks Havoc on a forums content. Reef's Bistro

Somehow, I think my entire Christmas list this year will be KK related!

Houston, we have a problem. I was looking on the KK site and saw the following dimensions for the Big Bad 32: 46x46x 59". We have wrought iron fence and the gates do not exceed 37". I have called my welder to come take down part of the fence in the back so the crate will be able to get through tomorrow. I am waiting to hear something back. Does anyone know if the carrier will assist in getting it to the yard?

According to the Naked Whiz's database, BGE lump is made by Royal Oak and just re-labelled. Cowboy is crap! (IMNSHO)

I have disc-it they make great product and will custom make it for you.

Ding, ding ding! We have a winner! Um, yeah. If this is your second post, I can't wait to read #100. One of my favorite barbecue books is Legends of Texas Barbecue Cookbook by Robb Walsh. Not for the recipes, though one reads them and gets the idea. Rather, they're anti-recipes, to counterbalance the idea of saucing inedibly cheap ribs with some concoction made from raspberry jam and eleven other processed foods from the aisles of the supermarket where I get lost (one Apollo 11 astronaut "never trained in the LEM"). Texas butchers sold the parts of the animal that didn't fetch a premium, out the back door on butcher paper to area workers, precooked. As in, over fire with salt, pepper, and smoke. I oversimplify, as the other point of this book, actually a history, is that there are no rules. Franklin Barbecue: A Meat-Smoking Manifesto cooks everything 275 F (in a salvaged 1000 gallon propane tank you modified to a cooker using "basic metal-working skills") because they're running a restaurant, and more than one cooker temperature would be impractical. Mulitple stories in Legends describes the morning cook salvaging and rebuilding the fire, because that's how their setup works. In any case, ceramic cookers are a modern aberration of traditional barbecue technique. Setting aside the expert question of green woods, traditional barbecue was cooked using mature wood embers. One had a second fire, for preparing said embers, to avoid the nasties of initial combustion reaching the food. Charcoal is an incomplete conversion of wood to a neutral fuel. Not all charcoal is equal. Anything Dennis sells is spectacular; if you're younger than Dennis and can come up with the scratch, consider building a shed to store a lifetime supply of his charcoal. Japanese binchu is the diamond grade generic charcoal, though pricey. One can use it as artist charcoal, and the Japanese cook with binchu indoors. The Lump Charcoal Database is a comprehensive review site, although I don't find it practical: If I'm going to ship charcoal I'll buy from Dennis, and what I can find locally is hit or miss. One can also make charcoal; I discovered the idea of a "smoke pot" (drill three 1/8" holes in the bottom of a one or two quart cast iron Dutch oven, fill with smoking wood chips or chunks, seal the lid on with floor paste, and nestle into a low & slow fire for clean smoke with no nasties) while experimenting with making my own charcoal. This isn't practical. I'm now in a regime where I use three classes of charcoal: Extruded coconut (Dennis) for low & slow along with a smoke pot, Coffee lump (Dennis) for somewhat higher temperatures and direct grilling, and hardwood briquets (Lazzari; their warehouse is nearby) for ample fuel for high cooks such as bread and pizza. I could do without the Lazzari charcoal if I could find space to make standardizing on the coffee charcoal practical, and I'm very careful to burn Lazzari charcoal to embers before exposing food to the fire. One could use coffee lump for everything; extruded coconut is not the only class of charcoal that can burn cleanly "like a fuse" with raw charcoal in proximity to the active fire, yet no off flavors. Binchu also fits this bill, so one can keep exploring. I'll keep using my hoard of extruded coconut (some predates Dennis) because I have it, but if I won a pallet of coffee charcoal in a contest I'd probably not look further in that case either. But yes, the wrong charcoal doesn't smolder well for low & slow, and that's the Achilles heel of ceramic low & slow cooking. Dennis makes by far the best ceramic cooker, but he can't eliminate the problem. So instead he also makes charcoal.

I have noticed this the broken or really small pics where depressing I really wanted to see them lol Outback Kamado Bar and Grill♨