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When I was in Halifax the other day I picked up a slice of boneless pork leg. I can't remember the type of pie and how they are raised but needless to say not in a barn with a 1 000 other pigs. I believe these are free range pigs. Anyway the meat looked so good I though I'd try it. Also was given some whiskey barrel wood by a great friend who also has a brewery that makes grand slam beer. Picked up some of that too. Here is my smoking pot with some of the barrel wood in it and the edge is all ready to seal. Sealed and wiped clean. I do not like the smell of burning flour.:( Here are the veggies ready to be lightly covered with foil and put on the grill. Those 3 carrots were right out of the garden, a light scrub, and no need to peal. Pork is on the grill and I have the veggies underneath in cast iron dishes and foil loosely over the top and there is a space between for smoke to pass thru.:) Look at the white fat. So clean looking even though I have spiced up the pork. Grilled starting out at 275F and I let it climb to 300F. Took about an hour to cook. I didn't exactly have my act together so the IT temp was a little higher than I wanted, 147F. The meat was very moist and full of flavour. I neglected to mention that the aroma from the smoking pot was the sweetest I've ever smelled. The carrots were awesome. Plated. The KK is cooled enough to pull out the smoking pot and see what's inside. I did have to pry the lid off so I guess that water/flour seal worked.

The sauce was made using Roma tomatoes right from the garden. The pepperoni was KK smoked, the portabella mushrooms were precooked. Working my way up to baking a pizza, sitting on the deck enjoying a beer from Unfiltered Brewery, and made by a friend of mine. His beer is award winning. After the cool one, it was time to stretch the dough, 2 pizzas in the works- One dressed and ready for the grill. Baking at 475F for 8-10 mins. Baked. Ready to eat.:) The crumb- We had a killer frost last night but fortunately all the flowers were under cover, more of the same for tonight.

It's the day before my first brisket cook and and as part of a quasi religious cleansing process (and as a finali for our onboarding event for our 2 new China based sales staff) we had a boat trip on the marina bay and then drinks by the bay, we were so lucky with a double rainbow over Marina bay Sands... Brisket cook starts tomorrow night! Sent from my SM-G935F using Tapatalk

The AFL Grand Final is on todaythe western bulldogs who have not been in a grand final since 1954 amazing and Sydney. Got myself some ribsgave them some of thisput some pecan to try in the potand on they gostay tuned lol Outback Kamado Bar and Grill[emoji621]

Stile, guess you are in the need of an ODK, ASAP. The KK will be fine but you may need an umbrella.:) Here's to a great cook.

Thanks Stile and kjs. I really did like the flavour of this one a lot, so much so that I ate more than I should have.

Nice!

You need a second kk

That is a perfect start that is going to be a very tasty meal cant wait to see final product

Yes, remember that sweet and sour tofu casserole that I posted a few weeks ago? and you said you'd swap out the tofu for chicken this is your chance. I would go with extra firm.

That's a good one

Just think instead of smoking pot now we can smoke a pipe. Maybe we should put the pot in the pipe before smoking - just sayin .......

Decided to smoke the tofu for a little extra flavour, used the pot with cherry wood for 1.5 hours at 330F. This is Thai tofu so it has some spices added. After 1.5 hours of smoking- Taste samples. Marinating tofu- Now for the veggies that get added to the sweet and sour stir fry- the mushrooms and the toasted cashews. Add the marinating tofu. Plated.