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Here is the chickens I've been buying for a while now. Really good chickens. The rub I use. Mixed with a little oil. I rinse and dry the bird and cutoff the wings. I then brush it down with this mixture and load it into the rotisserie basket. Once loaded I sprinkle on a little more rub. I did this bird at 500* for 1 hour 20 minutes. Bird was moist and tender. The problem with 500* is the rub started to burn fairly early in the cook. I have a double chicken rotisserie planned for later this week. Will bring it down to 450* and see how that does.

After enduring the tofu challenge I needed some chops got Ora up to 375f and put my ci skillet on earlier on I used a Myron Mixon recipe mixed up some apple juice, brown sugar, evoo and some rub on this occasion I used yardbirds this is them after 5 hrs put them on with the rissoles looking good I took the chops offand foiled I gave the rissoles a bit longer after a restready to goand plated with some leftover Blackbean and corn salad with sriracha honey vinaigrette much better than tofu lol Outback Kamado Bar and Grill[emoji621]

This is the first time to try this recipe but it won't be the last. *** Are my changes. Carla's Tomato Soup Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish. Ingredients SERVINGS: 6· 6 tablespoons olive oil, divided · 6 medium shallots, thinly sliced ( I used 1 leek and about 1 1/2 cup of sliced onion, and 1 garlic clove) · 1 medium fennel bulb, thinly sliced · Kosher salt · 1 teaspoon fennel seeds · 2 teaspoons smoked paprika · ¼ teaspoon cayenne pepper (optional) · 2 28-ounce cans whole peeled San Marzano tomatoes · Freshly ground black pepper · 3 tablespoons unsalted butter · 6 slices thick country-style bread · Flaky sea salt Recipe Tips Preparation · Heat 2 Tbsp. oil in a Dutch oven or other large heavy pot over medium-low. Add shallots and sliced fennel and season with salt. Cook, stirring occasionally, until vegetables are very soft and just beginning to take on color, 20 minutes. Add fennel seeds, paprika, and cayenne, if using, and cook, stirring often, until incorporated and very fragrant, about 1 minute. Add tomatoes, crushing them with your hands as you go, season with salt and pepper, and bring to a simmer. Cook, stirring occasionally, until tomatoes are beginning to fall apart, 25–35 minutes. 
 · Transfer tomato mixture to a blender, add butter and 1 ½ cups of water***, and purée, adding more water if too thick, until smooth (or use an immersion blender directly in the pot). Taste and season with salt and pepper; return to pot. Keep warm, stirring occasionally, over low heat.
 · Heat 2 Tbsp. oil in a medium skillet, preferably cast-iron, over medium-low. Fry 2 slices of bread until deep golden brown, about 2 minutes per side. Transfer to paper towels. Add 1 Tbsp. oil to skillet and repeat with another 2 slices of bread. Repeat with remaining 1 Tbsp. oil and remaining bread. Season with sea salt. Halve toast and serve with soup. · *** I didn’t add the water instead at time of serving I will add a skimpy 1/2C of water, milk or cream /bowl at the time of serving. http://www.bonappetit.com/recipe/carlas-tomato-soup?mbid=nl_fig_006_10052016_Daily&CNDID=2846682 A little taste along with some homemade crackers.

Gotta have a stash of smoked habaneros in the freezer; albeit a small stash today. I've found mesquite is my favorite wood for the smoke session. Normally mesquite isn't my go to wood for much but habaneros and mesquite are a match made in hot heaven

Great article. Definitely learned something new this morning.

The first pictures with the steamed bun were great. I made those steamed buns once and they made a perfect little sandwich.

Great looking soup.

Great effort looks stunning Outback Kamado Bar and Grill[emoji621]

You are welcome.[emoji4] What a beautiful pix, l love it. [emoji4][emoji4] I have to admit that the idea of smoked tomatoes went through my head as well but that will have to wait until next year for me. My tomatoes are done for this year.

Just finished the soup and as you alluded to MacKenzie this recipe is a keeper for us! I used Thomas Keller's sautéed in garlic oil torn bread croutons ... wonderful soup! Really got burned out on the more typical basil-tomato soup so the fennel is a nice surprise and complement to the tomatoes. Thanks for your post! Might try smoke kissing some good ripe Roma tomatoes with fruit wood on the KK next time ...

In this country, there is a butcher's standard for various cuts and each has a name and number. So, if your butcher is halfway decent, you can ask for specific cuts by their number and they should know exactly what you want. http://www.beefboard.org/library/files/BeefCutsGuide.pdf

I've never smoked hab's before. Interesting idea. I've made chipotles and roasted hatch peppers. But, I'm not growing any hab's this year, just ghost peppers. If we don't get an early frost, I should get enough for making a batch of hot sauce.

You must be right because he didn't want any of my bad breath - LOL

No pixs usually means it didn't happen. I think we might consider getting Rob to reactivate that chip Dennis puts in every grill and turn his grill into a single burner gas grill. !!!!!!!!!!!!!!!!!

As usual MacKenzie, your food looks too good not to make. So that's what I'm doing right now ... making this soup for tonight's dinner! Thanks for the inspiration!