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I had some Huli Huli sauce leftover so I decided to marinate a sirloin pork steak in it. On the grill @360F 147F ready to remove. Plated with some fresh from the garden cooked beets. Interior, tender and moist sirloin pork steak, delicious, actually the best I have ever had.

I've always closed the lid immediately. The gasket is one reason, the other is that you don't get the chimney effect with the lid open. Essentially you get more airflow over the coals with the lid closed. Rob

Well its been awhile but my cabinet is finally on its way. Dennis sent me some pictures. Although its not complete in the pictures it gave me some idea what it will look like. Now "THE WAIT" I'm hoping all my extras will fit in the cabinet. It has stainless steel on the shelves and drawers bottoms and as you can see the shelves pull out. I also ordered a sunbrella for it. I think it will look nice standing by my KK.

We went into Macon early this morning to do a little shopping. Our first stop was a Barnes and Noble bookstore where a sign said Myron Mixon would be there at 2:00 pm for a book signing. So we altered our plans for the day and hung out in Macon until 2 pm. . It was a pretty kewl event. He spent almost an hour answering questions. Even gave out a butt injection recipe to Mrs skreef and gave some general injection thoughts. . Pics or it didn't happen ...... . . . . . . . . You know me better than that - LOL Turned what was going to be a normal boring day into a kewl day. That and Mrs skreef got me an awesome birthday gift. Sent from my XT1585 using Tapatalk

Anybody doing pizza this Friday? Reef's Bistro is. . Strayed a bit and made a Reef's Bistro Deep Dish. This is NOT a minimalist pizza. On the contrary I load it down until it's a sloppy, fork and knife only pizza. . Started out with 10" pan, dough, two layers of sliced mozzarella and a thick meat layer. (usually Italian sausage but tonight it was Italian seasoned ground chuck.) . Added a full 14 oz of Classico Pizza Sauce and a generous sprinkling of KA Pizza Seasoning. . Baked in Cassiopeia at 400* for 15 minutes then pulled. . Added additional toppings (parmesan, Mozzarella, diced ham, and pepperoni). . Put it back in Cassiopeia for an additional 20 minutes. . Pulled and let it rest for 7 minutes before cutting. . Yup serious fork and knife delicious slop - LOL. Not my best attempt but it was good. Sent from my XT1585 using Tapatalk

Decided to try these last night. Put them on at 250ish for about 2 hours with my regular pork rub. Sauced up with a sauce someone posted in kamado guru for country style ribs (sorry I forgot who it was)and Put them on at about 300 for an hour. I thought these were pretty good...however I prefer pork shoulder just whole.

DAYUM!! Rob

BOOM! Susan, that's just illegal to cook like that and then post pics! I'm dying for a I'f piece here in OKC. Major league kudos.

Irish Manor Cheesecake This is a Cheesecake I made for ckreef Birthday.. It has alot of steps so waited til weekend. Made it yesterday and put in Refrig overnight and came home afyer work and had a slice.... Soooo goooood! . Ingredients First Layer Second Layer On KK Closeup For the Money Mrs. Reef's Bistro

But it's got led lights lol Outback Kamado Bar and Grill[emoji621]

Yeah, Robert, but when you have tired and hungry dinner guests from driving most of the day, you don't mess around when it comes to getting them food on the table.

Old POSK Forum trick. Flag one ear and I used one piece on the lid where 250F was and another at 350F. Good "training wheels" until you get yourself calibrated on vent settings.

Finally got to watch some of the Olympics last night. Well done, Team Aussie. Major upsets in tennis. Love all the drama!

You could have 2 KKs and a nice teak table for that much coin!

No, Frog mats are an open mesh silicone. I have it. Works fine for some things. Good up to 550F. One caution from their description - Do not expose the Frogmats to direct flame. So, I only use mine on the upper grate if I'm cooking direct on the main. https://smile.amazon.com/Frogmats-Non-Stick-Grill-Mat/dp/B00LBH7TZK I've also tried the Cookina mats, which are solid. I like them when I have a marinade on the veggies (like lemon juice and EVOO on asparagus). They simmer in the sauce and still get nice char marks. But, they are only good up to 500F, but don't mind direct heat. https://smile.amazon.com/Cookina-BBQ-Reusable-Cooking-Sheet/dp/B0081TIE5K Here's an old picture of when I first got them and posted somewhere here in the Forum. I got a big one and cut it to fit the top grate and had a nice sized piece left over for things like the asparagus.

Yes, passing down plants is a nice way to remember them. I have a Christmas cactus that was started by the Mother-in-law many years ago. It blooms almost every year between Thanksgiving and Christmas. My Sister-in-law has a piece from it as well, and we always make a point of calling each other when it blooms.

Did this once myself a few years back with the local distillery selling the mini barrels and white dog. While it does accelerate the aging process, you run into another well known phenomenon - the angel's share. Unfortunately, in this small of a size barrel, the large surface area to volume also means that proportionally you're going to lose a lot of product to evaporation while waiting for it to mature. In my case, it was almost half. So, I only did it the one time. Your barrel is a bit bigger than the one I have - YMMV. Will be curious to see how your's finishes out.

@Stile88 - I only leave the lid open for that brief 5-7 minutes and I always make certain to set the alarm. I most certainly don't want my KK going nuclear because I forgot about it! In a 5-7 minute time span I can make certain the fire in the limp is well established.

I use a Benzomatic MAPP torch to light my lump. For a low-n-slow cook I'll light a single spot on my lump pile. For something in the area of 300-400° I'll light 2 spot in the lump pile. For temps in the 400-500° range I'll light 3 spots. For 500°+ I'll light 4 spots. No matter the cook, right after I light the lump I'll set an alarm on my wrist watch for about 5-7 minutes. I leave the lid up on my KK, open the bottom vent fully, and I go prep the cook. When my alarm goes off, I return to the KK, shut the lid, set my vents for the temp I want, and in short order I'm ready to cook!

That was a great show by the Aussie, congrats.

I went back and checked that out. It does look like fun but at $15 k - ouch Sent from my XT1585 using Tapatalk

OH yeah bet that didn't last long Outback Kamado Bar and Grill[emoji621]

No but in all fairness I have not contacted Dennis lol will ring him tomorrow for an update Outback Kamado Bar and Grill[emoji621]

23 and 32 is like Ben and Jerry, siskel and ebert, starsky and hutch, kegney and lacey, thelma and louise, peanut butter and jam..... the list goes on and on.

Stile88, thanks. Very soon, you too will be enjoying the taste of food from your very own KK.

Thanks folks, it really was the best pork sirloin steak I have ever had.

Did you use to be on the old Green Egg Forum ? Congrats on the new KK. I am trying to figure out what to do with my BGE XL. I would like to one day add a 32"KK.

The entire Aussie team is having a great showing so far. I have especially enjoyed the rugby.

Helluva race. Congrats to the Aussies!

Well estimated delivery is Aug 15 trucking company is going to call me this week as we get closer to me cant wait going trough grill withdrawal lol

Ah. Here's hoping we both have delivery soon

Sorry I meant Aussie but you look well on your way now. Shouldn't be much longer

I'm starting to wonder where mine is lol Outback Kamado Bar and Grill[emoji621]

I cooked this Pork Chop meal a couple of weeks ago. Forgot to post. Mrs. Reef's Bistro