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I had some fresh Blueberries and wanted to make a desert so I thought I would try a Blueberry Pizza. Cream cheese spread - cream cheese, whipping cream, powdered sugar and vanilla. Mixed to a smooth consistency. Set aside. Blueberry paste - Blueberries crushed, sugar, and water. Heat and reduce until a jam consistency. Set aside to cool. Before dinner I made some Cracker crust dough. Rolled it out then par baked both sides on the Blackstone. Pull when crispy and shut down the Blackstone. After dinner I spread the cream cheese mixture on the crispy dough. Spread the Blueberry "jam" on top of that and finally sprinkled some extra fresh berries on that. Put in a cold Blackstone and cook on md high heat for just a couple of minutes. Serve warm fresh from the Blackstone. I was very pleased with this creation. Just sweet enough. Only thing I would do differently is roll the dough thinner and parbake a little longer so it's even more crispy. Everything can be done in advance with the final build and cook when dinner is over. Any fruit should work. With a little modification could easily do this in a kamado or oven.

After waiting for what seemed like an eternity, but in all reality, not very long at all, my KK 32 showed up in my driveway two days ago! There was no damage to deal with and to top it off, the truck driver was fantastic. He was instrumental in helping me get it to where I wanted it to be for uncrating. Once we got it under my pavilion and the truck driver went on his merry way, I began to uncrate the Beast. I quickly found out that some of my hard earned money went into some serious packaging. This thing was crated so well, it would have taken an act of god to move it off of its temporary resting place. I mean, this thing was very secure and locked down. Well done @DennisLinkletter. Over the years, you've obviously figured out how to do this the right way. As instructed, I removed the eight 14 MM lag bolts and then removed the crate from the pallet. Not easy to do by yourself but I got it done. Once I did that, I removed all of the plastic wrap and took my first look inside. Wow is this thing sweet. Tons of room, lots of SS grates, drip pan, Pizza stone. Just lots of goodies in there. Once I got over my excitement of seeing the inside for the first time, I then removed the straps holding everything in place. With the supplied pry bar, I then preyed up the wood that was put in place to prevent everything from moving around during shipment. I removed everything from the inside and then put the supplied ramp into place. How ingenious is it creating a ramp from part of the crate’s roof? Doing this was so helpful. Without much effort at all, and all by myself, I moved the grill down the ramp with ease. Once I rolled it to its final resting place, I started putting everything back in place. I mean the whole process took me maybe an hour. KK can't make it much easier for us when it comes to receiving there grills. Things couldn’t have went any smoother for me. Now for the hard part, I'm leaving for vacation Friday so I won't have any time between now and then to fire this baby up. That will have to wait until I return in about a week and a half. What a bummer I've included some pics for your viewing pleasure but since it’s winter time here in the US Northeast, they are kind of gloomy. I'll be sure to start a new post of my first cook while also including some better pics.

Much better thanks. Poor gal, she had to eat all of her meals in bed that day. On a side note, as stated I started Bob before sunrise. A couple hours latter I went to get the wife a latte. I was standing at the counter when the gal (barista) grab my shirt and said, "Oh my God you smell great!! I'm from Texas and your Q smells like home". I went back and gave her a 1/2 rack latter that day.

now that looks so delicious ck yum yum

Collar is what I use we call it pork neck treat it like a butt for pulling .I've injected mine . I like them because they are a great size Outback Kamado Bar and Grill

Oakridge BBQ Santa Maria rub is my "go to" for tri-tip! https://www.oakridgebbq.com/?product=santa-maria-steak-seasoning

Aussie, those pepperberries sound great For ice cream.:)

You know what? I am. I smoked some spares for one of the guys that works there. He thought they were great! The best part is I don't drink coffee! I figure anything that goes in black and comes out yellow can't be good for you.

I bet you are now very popular at that coffee shop. :)

These sound exactly like pecan tasties that my mom and I make my dad every Christmas, only shaped differently Sent from my iPhone using Tapatalk

Tri tips- I always reverse sear and make sure you slice it properly. There are lots of images to show you how to cut against the grain. I feel when people don't think tri tip is tender the slicing is almost always to blame. As far as rub- I used to use pappys (which is a great place to start). But now I make my own rub which is salt, pepper, paprika, garlic powder, and I think that's it. Sent from my iPhone using Tapatalk

Wow great looking meal or I should say meals yum yum

Nice "All Day'er!" But, inquiring minds like ours would like to know - Where's the adult beverages?

That's not a cook. That's a clinic on how to fully utilize a 16.

Talking about a start to finish day. Garvin

That Bob is one heck of a cooker..........Nice spread!!!!!

Holy Smokes, Paul, did you ever start the day off with a bang and you kept right on going. Everything looks delicious and that chicken is lovely and moist. [emoji4] [emoji4]

Looks tasty nice cook Outback Kamado Bar and Grill

Looks great Paul.

We immediately ordered 75 after this fitting where the images were taken. They will go out the end of the month and if we have any Airmails going to the warehouse we will toss 10-15 inside. When the come in all owners of Cold Smokers will receive them.