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Well...............not our beloved forum member MacKenzie ……………….but close…………………….Mac the 19” TT KK….delivered one year ago today! Still marvel at the quality, functionality & beauty every time I cook on it. Must also say that I enjoy the KK forum and its members just as much!!!

We had a bunch folks over two weeks ago for our annual fall festival BBQ with the neighbors. We cooked 12 slabs of ribs ( I have cooked as many as 15 at one time ), two briskets, 4 pork shoulders and 48 chicken legs, over the course of 2 days. Here is a photo of nine slabs of ribs on the rib rack and the other three top side. Everything was a hit.

Steve, I'll drink to that,

That's some serious cooking there. Wow

kjs, those ribs are to die for. Yummy Any houses in the neighbourhood up for sale?

While we are on the birthday kick, here are a few pixs from last night. We had to go a day early as the restaurant was fully booked for a wine festival dinner. One has to start the dinner off properly- Crab cake for appetizer. Australian Wagu was on the menu and I new Aussie would say, go for it, so I did.:) As i side I chose mushroom risotto, The chef tried to talk me into rare but I wasn't going to bite on that one. For dessert i chose Cherries Jubilee. A double espresso to end the meal.

Nice cook.

Thank you, Dan. It really is my birthday. Started celebrating last evening with a wagu steak at a restaurant that is about a 40 minute drive from here. I'll post a pix later.;)

Jon, this is a riot because, today IS actually my birthday. When I saw the post title I thought how does he know that? I guess we'll remember for next year. It IS great to have you here.

I NEED to find a place that sells Wagu tri-tips in Singapore... Sent from my SM-G935F using Tapatalk

That's funny, ck, when I cracked it open I did think at the time, I bet this is how ck would like his egg.

Bill, a week of food for a SCG, that's kind of pushing it. Thanks, Steve. CK and Stile. You know what I'm having with my breakfast tomorrow.;)

Just don't overcook it. Lamb gets tough if you cook it past medium. I prefer somewhere between rare and medium-rare for chops/racks and medium rare for shoulders.

Build a bark first then foil or first foil then finish hot and direct to get the colour? Sent from my SM-G935F using Tapatalk

Cumin is great on lamb those ingredients will go well I have used Chinese wine on lamb and it works well we have a great Asian infulance down here. Go for it but I highly recommend foiling it to keep the moisture in makes a huge difference with lamb Outback Kamado Bar and Grill[emoji621]

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

Lamb is one of God's greatest inventions for bbq lol liked most meat there are heaps of ways of cooking i have done this cook numerous times in the oven before I got my Kamado it is a refreshing great tasting meal http://www.taste.com.au/recipes/38214/slow+roasted+lamb+shoulder if you look through the website there is some excellent recipes to try lamb does not need a really long cook to bring out its true flavour Outback Kamado Bar and Grill[emoji621]