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On my way to the Berkshire farm we passed a bakery and checked that out. Saw some brown bread that looked good so today I decided I try something a little different than my usual bread. The recipe made two loaves. This one I brushed the top crust with melted butter just for fun.:) The recipe called for some old fashioned oats which I had to get from the store. I'm anxious to try a slice. It is a little too warm to cut but ... soon. I cut it a little early and kind of tore the crumb but it was worth it.

Upfront disclosure - everything was pre-fab, except for the homemade pesto. Was in the mood for pizza and it's a quick supper (between trick or treaters). Pizza 1 - classic pepperoni, tomato sauce, 4 cheese blend (grated), and smoked mozzarella. Heated the KK and pizza stone up to 475F over a 2 hour period. On goes Pizza 1. Done. Tops of the cheese chunks got a bit brown (12 minutes), but the bottom crust was perfect. Pizza 2 - Italian sausage & mushroom, with pesto, capers, 4 cheese blend and smoked mozzarella. Done. Cheese got a tad toasty again, but was just fine. Happy Halloween, ya'll!

Cheers churchi Halloween is slowly kicking off down here more just another excuse to get pissed lol Outback Kamado Bar and Grill[emoji621]

This project has been floating around the factory for a bit.. Here's the adjusted prototype first shot.. Yes the three support shafts are oversized LOL Left and right side loops were added too.. (not all photos)

Ahh this really inspires me.. Wonderful cook and burgers!

I don't inject my briskets. Thanks everyone for the kind words!

Nice one Aussie, killer idea for Halloween

I wish I could taste what you have done it looks so interesting.

Ah OK so that makes sense - start with vents opened more, once you get closer to target temp bring them back down and use a deflector, makes sense thx!

My son of course. Heck me and Mrs skreef didn't even finish our steaks. The leftover steak is part of tonight's meal. Best thing about md rare steak is if there is any leftover you can heat it again without totally killing it .

I always get the question: "So how many grills do you have now ?". From what I see, I am not so bad. Along with the 23" KK, I also have a Fire Magic Gasser, a Big Green Egg XL, and a RecTec. I use the RecTec for veggies like potatoes, Garlic, and occasionally ribs or chicken. I also have used it for Pulled Beef. The Gasser just sits as does the Big Green Egg. I would like to maybe add a 32" KK in the future and get rid of the Egg and the Rec Tec.

Jon - seek help, as you really do have a grill addiction!! But, at least you hide it well by scattering them around at different locations. I'm proud to say that I've never owned a gasser in my life. Been a charcoal man since day one. My Dad never owned one either. I was brought up right!

I thought I had a problem.... Thank you!