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Well got a brisket today this is my first time. hacked it up lol and gave it some bush spice and pepper saltwrapped it up and put in the fridge till tomorrow morning will see how it goes planning on cutting the flat off and wrapping after the cook but dice up the point for burnt ends Outback Kamado Bar and Grill

Two hours in. Looking good!! Sent from my SM-N920V using Tapatalk

Can you imagine the cost of having that shipped to NYC? Garvin

Kick the tires and light the fires!! The maiden voyage has begun! Beef ribs are on Obsession! Rubbed with olive oil and Dizzy Pig's Cow Lick Steak (which is one of my favorite rubs). This is a late start for beef ribs but it was pouring down rain until 1:30. I will report back when there is more to report. Sent from my SM-N920V using Tapatalk

Here is what you'll need! Cheesy Chicken Parmesan–Stuffed Rolls Servings: 24 INGREDIENTS 24 dinner rolls 6 cloves minced garlic 1 onion chopped 1 tablespoon oregano 1 tablespoon basil ½ teaspoon chili flakes ¼ teaspoon pepper ½ teaspoon salt 3 cups marinara sauce 1 pound shredded rotisserie/cooked chicken 1 cup shredded parmesan cheese 1 pound fresh mozzarella, sliced PREPARATION Preheat oven to 425°F/220°C. Carve out a deep hole in the center of the dinner rolls. Press down the bottom of the bun to create a denser bottom layer. Add olive oil, onion, and garlic to a skillet and cook for about 20 minutes or until caramelized and softened. Add the oregano, basil, chili flakes, pepper, salt, marinara, chicken, and parmesan cheese. Cook until well combined, reduced, thick, and heated through. Put one thin slice of fresh mozzarella at the bottom of the dinner roll hole, fill with approximately ¼ cup of the chicken parmesan mixture, and top with another slice of mozzarella cheese. Bake rolls for 15 minutes or until the bread has darkened a little, the chicken mixture is bubbling, and the cheese melts. Let cool slightly, sprinkle with chopped fresh basil, and serve. Enjoy! Garvin

Sounds good Outback Kamado Bar and Grill

Potato salad and brisket can't beat that combo! If you don't eat it all tonight have Dee make a garden salad and slice some of that brisket to go over that salad with some Thousand island or French dressing-Oh boy! Garvin

Come on Aussie dumb American here pounds please-lol About 8.4lbs not a bad size for your first brisket. Everyone remembers their first time wait till you bite into those burnt ends. Tell the Mrs she has to out do herself on a salad no run of the mill salad with that!! Garvin

Rain is kicking back up. Got a solution for that! I am not sure it is necessary but I don't want Obsession to get wet. Sent from my SM-N920V using Tapatalk

+1^ on Fruita. First rate wood. I've never been disappointed in Fruita's quality.

I get post oak from Fruita woods for my brisket. Usually mix of post oak, hickory, and mesquite in the smoker pot.

Wasn't worried, Aussie! Knew you wouldn't leave me standing at the alter. You'll have to PM me with your "wish list" for the return box.

Oh, and a nice home brewed Simcoe IPA! Sent from my SM-N920V using Tapatalk

Yes- just real simple. Melted butter, minced garlic, squeeze of about a quarter lemon and some old bay seasoning

Wait til you pull it from the KK! It's gonna jiggle like a slab of Jello! Sent from my SM-N900V using Tapatalk

How big is that bad boy? Garvin

This makes me wanna do one. Sent from my iPad using Tapatalk

Yum looking forward to the finished product!

This oughta be a great cook!

I am pretty sure that one of those would not be enough.

Aussie, you just know this cook is going to be very tasty.

Good plan. I've only done a few but the one on the kk was best by far.

Off to a good start.

I have a few items stashed away for you. Will order the other items probably today.

Looks like a good one. Those extra heavy duty monsters (like your original one) are just overkill for what we do.

Totally awesome. The other night I was thinking about this wondering how it was coming along.

I done a bigger version of these in the guru pizza challange was impressed Outback Kamado Bar and Grill

Imagine that lol I would be pissed off for sure probably chuck a spaz[emoji2] Outback Kamado Bar and Grill

Update just paid my invoice looking at another week or so they just started harvesting probably another two weeks will wait and see but it's happening Outback Kamado Bar and Grill

Great idea for weeknights for sure cutting them thin will definitely avoid that moment you get home and the meat you left out to defrost is still frozen Outback Kamado Bar and Grill

Yes, but it is always a great read and reread.[emoji4]

Don't fret it, Aussie, he does that to everybody!

I forgot to show dinnerit was super good Sent from my iPhone using Tapatalk

Lol, no weber kettle but I will be really pissed if I end up with one!![emoji4] Sent from my SM-N920V using Tapatalk

I know, but I did spend a week of it in Cancun and it exceeded the weight limit for checked baggage! Sent from my SM-N920V using Tapatalk

First cook will be beef ribs this weekend. Getting excited!! Sent from my SM-N920V using Tapatalk

Nice! But, better get to that first cook, less Dennis' bot kicks in and your beautiful KK morphs back into a Webber kettle!

agree, I have a thermapen, and would have to watch... Dennis's slices did look great; again would I need to cure them in brine, and how long?