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We just got hammered with a rain storm..... but I was able to get my dinner cooked in time. I love me some tri-tip and when I saw this 3.5 pound monster at the supermarket yesterday, I had to grab it. I hit it up with Lanes Ancho Espresso and brisket rub. I usually do my own custom santa maria style rub, however, I wanted to try something new. Like all Lanes rubs, this is a game changer! Cooked to and IT of 135, 145 on the end for my wife and younger son. Grilled some asparagus at the end of the cook. I absolutely love tri-tip, it is very difficult to find up here in Canada but man it makes the times that I find it all the better.

Folks asked for this recipe in another thread, so posting here as well: Ingredients:2 pork tenderloin 1 1/4 to 1 1/2 lbs each, cut into thick medallionsMarinade:1/2 cup Vegetable oil4 cloves garlic minced2 lemon juiced2 tablespoon dried oregano2 tablespoon kosher saltDirections:Marinate the medallions for 6-8 hours. Skewer and Grill. Note: I've also substituted 1/4 cup of Dizzy Pig Mediterranean'ish for the oregano and salt with good results. Serve with Tzatziki.

I chose Italy for my Fed in the Med Cook . I decided I wanted to cook Fish for my Challenge. So our Kroger had Mahi at a decent Price. Didn't really know Excactly what I wanted to do with it ... But I'm one of them that will figure it out later. Lol... . . First off I got busy to find out what kind of drizzle sauce that would be great on fish.. Naturally for me its lemon. Got on web to find a great sauce that I thought we would like. So I pick Citrus Gremolata, (which originated in Italy.. Thats how I decided which Country). . Ingredients for Gremolata (as you can tell, very minimal ingredients) which I Love. I mixed all ingredients together so all flavors come together. Lemon was for zest only. Along with Orange zest. Recipe calls for a lime zest too.. But didn't have it. So I use lime juice instead. . . I chose a Akorn squash for my side. Akorn squash really originated in Mexico and central America.. But in this day and time Akorn squash's are commercially grown in Italy as well as a few more country's. . I cut them in half and scoop all the seeds out. I kept some of the Akorn squash seeds. Hoping to dry them out for later use. . . Akorn squash on Grill @400 indirect for bout 45 minutes . . Ckreef had our starch covered(Rice) which was my first choice, but since we decided to eat our Challenge cooks on the same night, I opt to just make my Akorn squash a simple side which they might actually like. So I needed to find the right something and that something was a brown sugar glaze. . Brown Sugar Glaze Ingredients . I melted down all the ingredients along with butter (which I forgot to add to pic, 1/4 cup. . . Brush the Akorn squash with Glaze and grill them another 15 mins . . Next it was time to put my fish on . I just added seasalt.. Didn't want to add other seasoning to get in the way of my Citrus Gremolata flavors. I put them on Grill Grates @ 500 for about 8 minutes total time. . . So I have all my components ready Fish-check Gremolata-check Akorn squash done and glazed - check . My Money (cheap) shot Cheap cause it was bout $6 a plate. Loving it. And O So good... .

So, its August and the time of year when zucchini plants are in hyper-drive. What could be worse than a saute of onions, fresh young zucchini, garlic, ripe tomatoes along with a kiss of dry sherry turned into the base for a Neapolitan pizza? Exactly: Nothing! A few rounds of Calabrese sausage a friend and cafe owner here in Reno made (Calafuria) atop a thick layer of ratatouille along with browned shiitake mushrooms and covered with a mix of whole milk mozzarella and apple wood smoked provolone. Oh yeah, and a drizzle of EVO then baked over Dennis' CoffeeChar lump; thanks again @Bruce Pearson!

Used the basket splitter ad the 32 is enormous and I am just cooking for four. Lit her up and got her to temp(400-450) in 30ish min. Put chicken legs, breasts and thighs on. Marinated in store bought bbq sauce. Cooked about 20 min on direct heat. Turned out great! Served with cornbread muffins, kale, and fresh field peas (from Lane in Ga.- the wife went through town a week ago)

I'm not Greek, so probably off base, but my understanding is both have a lemon and olive oil base for the marinade. Souflima is more of a straight up Pork Kabob with a lot of garlic, oregano and salt. Souvlaki is a kabob with pork (or chicken) and veg, may be lighter on the oregano and salt, and probably has other components to the marinade. That's a wild guess.

dstr, great looking pizza and I'm sure it tasted great also. I must try my baking steel for my next pizza. That was a nice mix of ingredients.

I cant wait either till dennis is ready to release the steel who can argue with those results especially at those temps

Thank you Stile88! I still can't believe, even after quite a few Neapolitan pizza bakes on it, how much better/easier it is using the 3/8" baking steel (can't wait until Dennis has his ready to sell!) than even Dennis' thick stone. I'm getting great results at 150-200F degrees lower temp...and the lump savings from less heat too ;).

Sure. Here ya go: 2 pork tenderloin 1 1/4 to 1 1/2 lbs, cut into medallions Marinade: 1/2 cup olive oil 4 cloves garlic minced 2 lemon juiced 2 tablespoon dried oregano 2 tablespoon kosher salt I marinate 6-8 hours. Skewer and grill. Best with some tzatziki.

That looks fantastic skreef great money shot nicley done Outback Kamado Bar and Grill[emoji621]

Susan that cook looks excellent. You did that fish proud.

Good luck in the Challenge, Susan!

Watching up my driveway for the truck to roll up. Saw him park on the street (the slope of our driveway tends scare large trucks from entering), so heading out to meet him. There it is...behind some other cargo. Bringing the accessory and charcoal palette first. Thanks for the extra coffee char, Dennis! The first palette is in the garage. Delivery driver was hilarious -- said it was his third KK delivery this year, so had a lot of questions. He also knew how heavy it was, so was looking down the driveway and hating that slope at the top. Our house is behind the trees...way down in the holler. With my help, he backed partway down the driveway and got himself into a comfortable spot. What could it be?? Why...it's a major award! Fragile´...must be Italian! Got the crate off. Opened 'er up to remove all the goodies. It's indescribably beautiful! Ready to roll down the ramp...except we have a palette on palette situation, and the ramp only goes so far... Hmmm...well, my daughter's burly friends arrive at 4, so we'll get a little help to move 'er out from here. Stay tuned...

Those look great Charles, some things are worth the effort. Was there any sabotage going on between the two of you.

The coffee charcoal is also great for paella. Very responsive to changes in airflow, to moderate the heat.