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I didn't know where to post this soo.. My neighbour called guess they were making a recipe and needed a can of beans and since we live outside town it's much easier to borrow from your neighbours. I gave them the beans and received some locally made truffle chocolates, guess who won on that trade.... Some were filled with maple cream, which I love and this one was filled with maple cream and maybe cranberry, I could not really tell but it tasted delicious and looked beautiful.

First spin with the roti, and it was a 20 LB turkey, stuffed with a wild rice, sauteed in garlic butter almonds, raisins, rosemary, thyme and sage. The bird was rubbed in garlic, salt, pepper and rosemary and thyme w/olive oil. Love the roti , hate cleaning the clamping thingy's. Next time I am using wire to tie the bird to the roti. 3-1/2 hrs @ 450 over the cool side of the KK using CoCoChar and some Coffee Char and Coffee Smoking Wood. There needs to be a way to put the roti motor on by dropping 2 pins in from the top, not that wingnut affair...

My head was a lot smaller then. Or my glasses were much larger. Hard to tell which. And I was a lot younger. Dirt poor. No KK.

So whilst I was up at Gero I popped into the seafood co-op and got some Morton bay bugs and tiger prawns I thought I would marinate the prawns in some of thislook at them yummarinated and placed in the fridge.I got four bugs three where the same size pretty decent and one was awesome only need two for this cookcut the heads off and pulled out the goodnessthen butterflied themI got Ora up to 400 and made up a butter ginger mint sauce.the Tigers are readybasted the bugs with the butter sauceand on they goafter a few minutes I gave them a turnthen flipped them on their backsand gave them some more sauceready to go just close them up to keep warm whilst I throw on the tigerson go the tigerslooking goodand readyand plated with some salad and my new favorite backdrop lolcan never get enough bugs or tiger prawns they taste great especially on the grill Outback Kamado Bar and Grill

I think you'll find little difference in the end result when properly roasting fowl on the KK versus using a roti. At least that is the conclusion my experiments have proved. And no hardware to clean up afterwards ;). And that reminds me: Must list my roti system for sale one of these days :D.

I or should I say Dee hand scrubs our baskets after every cook it's the best way .in saying that we hand wash everything never had and will never will own a dishwasher. We are under water ceramic technsions lol dishwashers Outback Kamado Bar and Grill

This is a pork tenderloin tapa that is loaded with flavor. The rub ingredients: The finishing sauce ingredients - honey, lemon juice, and garlic: Mixed up -- the garlic is finely grated: Chopped some fresh oregano for finishing as well: The victims. They yielded their silver skins with nary a whimper: Chunked up into small bites, and rubbed: KK lower grate, hot fire, and my favorite Weber grill pan made this quick work: Tossed with the finishing sauce and topped with fresh oregano. Super easy and super big flavors.

Now that looks tasty!

Congratulations! We hope you enjoy many, many more happy years, and this time may the force, uhhh, the KK will be with you

Another fine post HalfSmoke! And another one added to my ever expanding "list"!

I'd have smothered the whole plate in gravy!!

Great cook.

Those tiger prawns look awesome. We generally don't see those around here. Those Morton Bay bugs look so prehistoric, like a trilobite.

Looks good. I see you got the peach rub like I sent Aussie. They also make a cherry version. Will have to stop by there this week and pick some up.

I imagine that would also be a good way to marinate meat? You could probably also use it for sous vide cooking?

Nice cook mate. Gotta love the bugs!

I will start this post again this morning, started it last night but could not get the pixs to upload even after several attempts. This is pure evil after all those holiday eats. I'm here all by myself. but not for long. I was given a salt plate for Xmas and I thought I'd give it a try to keep some fries warn while another batch was cooking. Heated the plate for 30 mins at 400F so it would be nice and warm. In the end I'm not sure it was worth it. Plated. and dressed. I was visiting a friend yesterday and we decided for lunch we'd have coffee and a plate of sweets, that was the total lunch.:) I better get back to my senses today.

Aussie, you sure did a tasty looking job on that cook.

Start with this and work your way back to the sweet spot: http://www.dcsharp.com/original-bob-kramer-meiji-kiritsuke/

Delicious looking meal. Nothing wrong with surf and surf.