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The brandywine maples along the driveway have turned colours.

Got myself some these yesterday put them in the basket and on they go threw on a chunk of pecan after my Scary challenge the bottom cleaned up well looking good after a tenting sliced them up and plated with some of this great sauce Outback Kamado Bar and Grill[emoji621]

Haven't posted alot of cooks since I've done nothing new or fancy. But these steaks from the week end had some nice grill marks and turned out great. The steaks were dry aged from my butcher. The one steak without the nice grill marks is being cooked for leftovers so I under cooked it for reheating.

Nice grill marks! How was the dry aged? A butcher near me has a big dry aging case with around 6 or 7 primal/sub primals at any one time. Their strip loin is about to hit 60 days and looks pretty epic [emoji4] What set up do you use for steaks? Main grill grate, dome temp? I still dont feel thay I've perfected grilling on the KK yet... I seared a couple of rib eyes after cooking sous vide for 2 hours at 55C last night: Sent from my SM-G935F using Tapatalk

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)

I will just leave this here..... 20161030_192150.mp4

Another couple of shots - unfortunately taken before reading Dennis's advice on the type of photos he can use [emoji21] Sent from my SM-G935F using Tapatalk

We just started getting a little bit of color in our trees. A couple of photos at the marina from yesterday.

I was cooking for one today so why not do that lone smoked pork chop I bought on the road trip the other day.;) On the grill. This pix is a little blurred unfortunately it is that time of year when it's nearly dark by 5:30 PM. Cooked. Plated. When I bought it I didn't realize it was cured so it tasted very much like ham. I was under the impression it was just apple smoked. It was very tender but I found the salt over powered the apple smoke. It was very good but not what I was expecting.:)

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.

Managed to get some Berkshire pork chops the other day and decided to grill them today. Plated. The cauliflower was pressure cooked, level 1 for 3 mins with a quick release. I took the chops off the grill at 135F IT, rested them and IT rose to 145F. The interior shot, the meat was tasty, but a little more tough than I was hoping for.

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!

It was a whole packer. Albeit a smallish one. I think 12-13 pounds trimmed. I don't really pay attention to times much, but I cooked the whole thing indirect at 250, wrapping after about 5 hours on smoke. Pulled at 200-205ish. Like buttah....

Could I trouble someone for the famous ckreef recipe for no knead dough, please? Gonna try and replicate this weekend on our 23" KK. Thanks. Sent from my iPad using Tapatalk

Looks pretty darn good! I was thinking of doing a Uyghur style roast from Xinjiang (North West) in China. Basically a roast shoulder with a (mostly) dry rub heavy on the cumin, some chilli powder, ginger, soy, sugar, shaoxing wine etc. On a bed of potatoes and onions. What say you? Sent from my SM-G935F using Tapatalk

My kids normally eat the leftover steak and they like it med so I cook it rare then they can warm it up.

Aussie Ora is the lamb whisperer.

Always thinking...looks great, time to add the turkey.

Am sure Aussie Joe will be able to help.

I've got a shoulder of lamb... am wondering how to cook it this Saturday... Sent from my SM-G935F using Tapatalk

I think God bless you, @mk1 ! I think there's a special circle in Hell reserved just for those who inject Wagyu briskets! If not, there should be.

How did things work out? My style is close to Aussie. I use one starter cube with top vent fully open and bottom dial wide open and pulled out half way. I will on purpose over shoot my temp in the first 10 minutes or so after lighting and then I will adjust my vents for a low and slow. As soon as the vents are adjusted the temperature will drop below my set temperature but with the vents set for low and slow the KK will now heat soak for a low and slow and the temperature will climb back up. This is on a 23 KK. Remember, to heat soak a KK it does take time. The benefit of that time heat soaking is a rock solid KK that will hold a temperature for the entire low and slow cook without fail.

+1 Oakridge Santa Maria is my go to Tri tip seasoning.

Here is a quick picture. Soon all the maples will be a beautiful red.