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Have fallen to "sick of winter ..." and have been more into soups and other fare the past few weeks than anything to do with my KK. Until tonight. Local grass fed meat, a stoked Two-Three, a hot hot Baking Steel, smash burger style cook and the taste is still lingering in my mouth ... and its been 1/2 an hour and I've still got that wonderful beefy taste rolling around

I've sliced and seared neck/collar before - actually much prefer it over chops. First time pulling though... will see how it goes! So far so good: Sent from my SM-G935F using Tapatalk

Here is a picture of the Rabid Otter pub. Sent from my SM-N920V using Tapatalk

Oh my goodness these things are to die for. I fed my started yesterday and used 1C of the sponge to make these waffles. Here is the first one. The second- I did get one more that was about half the regular waffle size. Plated with local maple syrup. Don't think for one minute that I didn't put more syrup on the waffle. For the first time ever I divided the waffle into 4 pieces and ate it like a piece of toast. The waffle remained crispy and the syrup was slow to sink to the waffle so I was left with something that I could hold in my hand and the syrup stayed in the pockets. I really liked being able to eat it like this. Garvin I hope you thank you Mother for me, it is a wonderful recipe. I could only eat one waffle as they are very filling.

Grilled sriracha shrimp and asiago cheese grits in a creole tomato sauce. Served with corn bread muffin tops. This was a collaborative cook from me and Mrs skreef. The best tasting shrimp and grits to date but.......... It really needed monster shrimp and there was a lot of technical flaws in the presentation to have a really killer money shot. There is always next time.

The Italian on the space station took a pick of Perth the other night my place is that little speck in the bottom left hand cnr lol told dee to turn off the light what's even cooler some from Perth took this shot of the trail from the space station with a merge of 8 x 25 second long exposure for 3min and 20 sec Outback Kamado Bar and Grill

Don't know what you're missing MacKenzie - Heaven on a plate!

Looks great, ck, beautiful.:)

I had the little waffle and some KK smoked bacon for breakfast this morning.

I'm sitting on them for another half hour gave them a baste of the sauce dee has the salad ready to go Outback Kamado Bar and Grill

Took them off and put them back onanother half hour and we are good to go Outback Kamado Bar and Grill

Higher welfare pretty much means the animals are treated nicely .bit like free range nothing different then what you are used to Outback Kamado Bar and Grill

Mmmm ... tasty look'n!

Shrimp and Grits Garvin

See the Guru post. Not really worth the effort.

We have a local butcher that carries Snake River Farms Wagyu and I've been eye balling their Tri-Tips. Picked one up today, though it was a bit of a hassle...the butcher was super hesitant to show me all of his Tri-Tips. He had 2 in his display case and I asked if I could see the rest he has so I could pick the one I wanted. He gave me about every excuse in the book why every roast is the same, blah blah...he had the nerve to ask why I was giving him a hard time, I reminded him I was the customer and wanted to pick from what he had. After going back and forth with him I settled for this 2.5lb roast from the display case. He gave me the guilt trip that he would go get them, I was done with him by then. Rant over, it just rubbed me the wrong way when I'm paying $80 for a roast and wanted to survey the amount of marbling each roast had. More shots coming tonight

Got hold of a nice slabgave it a trimthen some dizzy pig cow lickon it goeslet the bark formand mixed up these two with some raw sugar to calm it down a bitand foiled Outback Kamado Bar and Grill

As i was going past the veggie display I spotted broccoli and since I was going to do nachos I thought I'd better get a bunch. We all know how much Tony likes broccoli on nachos. It was a beauty day here and because the air was so warm we had fog over the snow. It was beautiful. Rolled out the Little one and it is nearly ready for the nachos. I told you it was fake news. Nachos on the KK. Baked @ 325-350F for about 20 mins. Taste test, unfortunately the bite is a little out of focus but that didn't affect the taste.:)

I haven't *really*. Cooked steaks since getting into kamado cooking. I suppose this was for a variety of reasons. One I was in a very experimental mood for cooking and was so excited to cook new things with my new kamado(es). Two, I have been so impressed with my results on other cuts-particularly tri tip which leads to Three -high quality steaks are expensive. My mother in law got me a substantial gift certificate to our local butcher as a birthday present, and I have been slowly chipping away at it. I've also been reading food lab, and kenji's section on steaks had me wanting to try one on the kamado. So I picked up an couple bone in rib eyes that I had cut at 1.5". then I threw them on at 250 until the reached 110(I am aware this was probably not necessary but I was really afraid of not cooking them properly if I did just a hit and fast cook.) Then I seared until I got a nice crust. No pictures as this part is always scary. And let them rest Topped with a pat of kenji's herb butter So so so good. My husband is still raving about them!!! And just to show they were cooked properly-even though this is not the best picture

Can't go wrong with smash burgers. We need to cook some this coming week. Another easy meal.

love the smashburgers

If you're making up for lost time not being Richard Feynman as a kid, I can see trying for the amusement value. I wouldn't. I grew up on that exact model, camping with my family each summer. I now have the propane version, and it's very handy as an outdoor pair of burners. [1] Griddle for fresh masa tortillas to go with pulled port from the KK. [2] How does that old joke go? "Is seasoning a cast iron pan / griddle / paella pan / wok dirty? It is if you're doing it right!" Or was it "Do you smoke after seasoning?" Either way, better done outdoors.

Fed my starter today and it's sitting out getting ready for tomorrow waffles, and I brought some chicken tender meat for chicken and waffles! MacKenzie I have to agree with Tony it's amazing and it's so amazing that all the way in Cali they have a chain called Roscoe's Chicken and Waffles! Will post pictures of waffles and chicken tomorrow. Garvin

Awesome, dstr.

Yummy!

Having had polenta for dinner last night, I can honestly say the difference is mainly in the texture. Polenta is a bit creamier than classic Southern grits, but part of that is the difference in cooking techniques. Sort of like here - my "go to" for grits and rice - Anson Mills. http://ansonmills.com/products

Almost as good as Iowa pork!

Dear lord, is that all I have to do to work out? Sent from my SM-N900V using Tapatalk

I say those burgers look smashing save one for me please

I have been eyeing beef ribs in the freezer and after seeing that delicious cook, Aussie and a salad to die for I'm not sure how much longer I can hold out.:)

Outback Kamado Bar and Grill

Looking forward to the out come Outback Kamado Bar and Grill

Yum looks tasty save one my

Sounds like a tasty recipe but what is higher-welfare pork sausage?

Well spotted that's me liicking my lips lol Outback Kamado Bar and Grill

Interesting read. Of course where I live it's a matter of which of the 20+ varieties of grits do you want to buy.

I've been doing necks as a butt substitute for about two years now. They have intramuscular speckled fat which the butts and shoulders don't have. You can also slice then thin and use them like a skirt steak. Quick sear and serve.

Habanero peppers.. always bring some heat and fun to the party! My wife eats them with rice when she can't work out to get her endorphin fix/rush!

Looking good mate I was looking up what grits were looks like I could use polenta just the same came across this recipe from Jamie. http://www.jamieoliver.com/recipes/pork-recipes/rich-grits/. http://www.thekitchn.com/polenta-versus-grits-whats-the-difference-187807 Outback Kamado Bar and Grill

Yes got a reply and they have put me on the pre order list .and will contact me when they are ready to go so I won't miss out .they are starting to ripen now .so another month or so Outback Kamado Bar and Grill

I'll take one please!! Garvin

Came out fantastic, great color and bark so very happy. Here it is probing over 200* and 207 in spots. Bone pulled clean as a whistle too! Definitely no problem taking butts to pulling.

Starved.

Just about 185* IT in these pics....Getting hungry!!!

I understand what you are saying about that but then I look at the plate as a whole and figure what I would spend at a decent steak restaurant. The cost then doesn't seem so high and you're eating a better meal.

That plate of waffles and chicken looks wonderful.

My grandma always added red pepper flakes to the maple syrup! Garvin

It IS impressive! Not in that league at all, but i do have a dedicated brewing room in my basement. One of my "retirement presents" to myself. Tired of lugging everything up and down the stairs to/from the basement. the best thing is the nice deep sink to clean equipment in! Excuse the mess, but it's a brew room after all.

Aussie, I will tell the chef you said that. She will be very happy you thought of. [emoji4]

CC, I understand your point on the CyberQ (I said DigiQ, but I incorrectly Identified it, sorry about that.) It is not indispensable, but I work from home and often get interrupted while prepping to entertain (which my wife and I do frequently). I use the DigiQ with an app on my iPhone called 'CyberCook'. This app lets me keep a record of my cooks that I can refer to allowing me to make small tweaks on subsequent cooks. I also find it useful to monitor temp remotely via 3 independent probes (think 3 roasts or 2 pork butts and a chicken cooked concurrently). I can increase or decrease my pit temp and maintain it via the guru fan (to +/- 5 degrees) when I'm away from the house and need to cook a few Briskets. It gives me a better sense of when the cook will finish if I'm running errands while cooking Low n Slow. Sometimes I find myself cooking overnight and the alarming lets me know if something is going awry or is finishing faster than expected, and it will wake me up just before the cook finishes. It is not for everyone, but in some circumstances it provides assistance when assistance is either unfeasible or inconvenient.