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Grilled another cheese and jalapeno sausage and some zucchini slices for lunch today, oh yes. and a side of dstr's fries.

Sooooo, after waiting 2 months for this shipment, my Jamaican Pimento wood finally arrived today - unexpectedly (no tracking number). Fortunately, I had planned to do a rotisserie chicken anyway. So we went from my standard rotisserie chicken (Plowboys Yardbird rub and Butcher's BBQ Rotisserie Chicken injection), to Ya'Mon, Jerk Chicken. OK, fire up the grill and make a Mojito. Smoking pot with the long-awaited pimento wood, pimento leaves and some allspice (i.e., pimento) berries. I was inspired by Raichlen's Project Smoke cook. Chicken in the roti basket, direct heat. Started out low (275F) while the KK was heating up to target (325F). Bird was injected with Vernon's Jerk Marinade, Dark Rum, and a splash of water (blended in the Vitamix to a nice injectable slurry). Outside was slathered with Vernon's and a splash of water. And Yes You Can, rotisserie an ear of corn! Did a trial run before heating up the grill, so I knew that I could secure it in the basket. Chicken is done. Plated, with the ear of corn and some bowtie pasta in my favorite jarred sauce - Michael's of Brooklyn's Homestyle Gravy. Ya'Mon, this was a tasty dish!

I just had an epiphany I'll be a hundred years old by the time I soak up all the information on this web site. That was a really nice cook and looks wonderful and tasty. All you guys and gals are such good cooks!! I haven't the slightest idea how to make rice with couscous' guess I'll have to be happy just starting out simple grilling and go from there. This forum is a great class room.

I got all my ingredients today looking forward to cooking my entry tomorrow a lot of fantastic cooks have been done so far Outback Kamado Bar and Grill[emoji621]

Hopefully it will speed onto you ASAP

Very nice colour.

HalfSmoke, you are going to love that colour.

It could've worked for the BB32, but perhaps better saved for the soon to be available 42?

If I remember correctly, the KK has to clear customs, and then is loaded on a truck. It'll hit a distribution warehouse in your area and you'll be notified by the freight company to arrange for a delivery date/time. Be certain to ask that the driver has a hand truck. I had a Benjamin in my pocket and asked the driver to drop it where I asked. HE was very helpful. I slipped him the Benjamin and off we both went. No big deal.

Thanks, Charles! If I learn to use mine half as well as you do yours, I'm gonna need a bigger belt (to quote Richard Dreyfus in Jaws).

Charles - KUDOS! Each and every meal is a home run! Take a bow. You really rocked those meals. So, did your Sis and BIL get hooked on KK cooked food? When are they going to order their own KK? Friend, this is a really fine exposition of the versatility of a KK in the hands of a great patio chef. Very well done.

Really excited for you HalfSmoke. Spring 2017 shure came early but we all knew it would Sent from my XT1585 using Tapatalk

@Aussie Ora-We've joined a cult! Gonna be freakin' awesome!

Friday sister and BIL just wanted to chill around the house. Me and Mrs skreef went for a motorcycle ride. We stopped by a small food truck gathering for lunch. I had Cuban pork served over corn risotto and topped with a Cuban Cole Slaw. The concept and taste was good but the execution was only so, so. It did give me something to go on and will make this dish in the future. . I had a few more fresh peaches left so Friday night I experimented with pork loin chops stuffed with peaches and rosemary. Also a new recipe to try. Pepperoni au gratin. Great recipe will definitely make those again. . Sister is leaving to go back home this morning. Had a really good time during her visit and she loved all the food. TY everyone for the great comments and following along. . Now back to your regularly scheduled program Sent from my XT1585 using Tapatalk

Thursday we went to the Warner Robins Air museum. It's a pretty decent air museum. (and that's coming from someone who lived for 30 years just outside Washington DC, and went to the National Air and Space museum all the time) . At the request of my sister we had Pinwheels for dinner (flank Steak stuffed with provolone, spinach and sweet peppers). My sister has been a guest sou chef the whole time and doing an excellent job - TY sis . We also made fresh peach ice cream (pictures tomorrow night - maybe - LOL)

Nice bird and rice/couscous dinner! I love them both, but have never mixed them.

I deliberately linked to an Amazon search rather than a specific model. It's a commodity market and I'm unaware of quality differences. The ones I actually own are from Sorbent Systems. They're a bit pricier (and not as convenient as Amazon) but great quality. Same commodity looks. The next question is size. The 8" sealer does 6" wide plain Chamber bags like these 6" x 12" bags, but nothing else. That covers all my tomato and stock needs. Very rarely I wish it could seal wider bags. A huge advantage of sealing in food-safe sous vide pouches like these is being able to go straight from freezer to water bath, to thaw. Then nick a corner for stock, and pour into the dish as needed. One can even reseal.

Like MacKenzie said, find out if they sprayed the trees with any pesticides (unless they are organic). And, remember the wood will have to dry/season before you can use it. You don't want to use green wood for direct smoking.

Olive gold. What I had my eye on all along.

that looks fantastic any word on when your KK will be arriving?

Ordered. Was in ready stock in CA, so should be here in Aug. I think this means bosco wins the pool!

Good looking bird, Hope you feel better soon

Got home early and have Komo close to where he will sit. The little one that did all the hard work says I can't light him until she gets home in a few hours though.

Hope you feel better. Roasted chicken hopefully will comfort you.

Excellent looking meal. I'll bet it was delicious.

Aussie, I hope you are feeling even better today, you want to be at the top of your game when that KK arrives. BTW your rotisserie chicken and rice couscous looks delicious.

@Aussie Ora - that's one fine chicken that your spun! Beautiful color. And I love the cous cous! Kudos on a wonderful cook!

Down to 9

Stiles, it's great that you found a buyer for your old grills. I'd check to see how the locals treat their trees and if they use a chain saw with an oiled blade that might leave stuff on the branches that you don't want in your food.

Howdy KKers! I've been craving smoked salmon lately, so the last time I was in Sam's Club, I bought a couple of fillets and cooked them last night for my dinner guests. Here is a pic of the fillets fresh from the packaging. I made up a dry brine of brown sugar, sea salt, freshly ground black pepper, cinnamon, and all spice. Here are the fillets' covered with the mixture. I covered the dish and put it in the refrigerator for about 15 hours. As you can see a great deal of moisture has been drawn out of the fish fillets. Rinse the fillets and pat them dry. Then set the fillets on a drying rack back in the refrigerator for about 4 - 5 hours. This is what your fillets should look like right before you place them in the cooking grate in your kamado. And it's on to the cooking grate in TheBeast. I smoked these fillets for about 2 hours @ 175F using Alder and Peach chunks. Here is a picture of the fillets right after they were pulled off the cooking grate. You can tell they are dome by the little droplets of the cream colored liquid that you can see on the fillets. Here is a closer picture of the cooked fillets. Finally, here is the plated shot. The fillets were served with KK roasted potatoes and a vinegar based cole slaw, the recipe of which is posted in the recipe section. As you can see, Pete The Salt Pig heartily approves of us eating heart healthy. This is an easy cook and only takes a few minutes prep time in the kitchen. Thanks for looking.