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I'm not finished yet but here is the Start I made a meat loaf with pork and beef mince I found this mask at the $2 shop which gave me inspiration mixed up everythingand used the mask to form a head and added some onions for eyes and teeth I then gave it a coating of kakadu plum sauce then added some bacon then gave it another coatingI got carried away and made some mushroom skulls I got carried away and made some mushroom skulls stay tuned it's going to be scary lol Outback Kamado Bar and Grill[emoji621]

Since I'm doing this week's cook...it seems like a perfect time to post last week's cook. First the tri tiplet's get a closer look at that marbling.then here it is all seasoned and back in the fridge. a few hours later i was ready to start cookingand flip then i threw some clams and mussels onpulled them off as they opened for an appetizer.surprisingly these were not very good....i am guessing they were low quality to start with. Then i got ready to sear.then a few minutes later they were done. waited a bit before slicing.then plated with some leeks， carrots and queso. This was my First time making queso and man it is addictive!

in my head at least. I decided to thaw a Snake River Farms wagyu tri tip and go traditional; at least close enough. I generally go with the salt, pepper, and garlic but I recently purchased some slap yo daddy beef all purpose rub and wanted to try it. I also went with the traditional salsa and pinquinto beans. I cooked it with a reverse sear at 250 for about an hour and 15 minutes until internal hit 120. I rested it while the kk went up to ~7000F (I'm still amazed at how quick this happens). sorry I didn't have pictures of the cook but I managed to grab a few snapshots of the important stuff.

This time a 70% Hydration pre-ferment loaf. Cranked the temp up 500. I liked the crust on this one a bit better. Still no added Steam enhancers. Just straight up on the baking stone.

Looking so good! Tri tips are one of my favorites. Sent from my LG-D855 using Tapatalk

Steve, that dinner is awesome, it looks perfectly delicious and perfectly cooked.

Seriously creative! Charles, please come out of the closet - LOL!

Looks like you're having a ton of fun from Aussie's gift! Before long, Charles, you'll be packing up the family and moving down under - LOL! btw - never did get a response to my email inquiry about the Taz peppers.

HalfSmoke: I'm pretty sure this came from the Virtual Weber Bullet in the beginning. Larry R posted it here and he brought a lot of stuff to us from over there. That site is an excellent resource for all KKers, so everyone go check it out, if you are unaware: http://www.virtualweberbullet.com/index.html

Looks bloody delicious.

Outback Kamado Bar and Grill[emoji621]

Fantastic cook. Very creative. Should start my cook as soon as I wake up a bit more - LOL

The eyes melted lol but looking good I gave the skulls some melted butter and on they go Outback Kamado Bar and Grill[emoji621]

On goes the mummy I made up some cyclops mummies and on they go Outback Kamado Bar and Grill[emoji621]

Cyclops mummies Outback Kamado Bar and Grill[emoji621]

I have the 23 also but it should apply to all if I'm doing a low n slow say 250 I will open up all my vents and get to 300 then I will either foil my lower rack or use my double bottom drip pan and put it in and adjust my vents. Once I do this the temp will drop dramatically getting it to 50 above helps it recover quicker. In the first hour your KK is not heat soaked so setting Temps is easy once it's heat soaked it's alot harder Outback Kamado Bar and Grill[emoji621]

Cheers to the new swag