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I've done the experiment where you take the steak out of the freezer, lightly oil it, season it, then toss onto the KK. Works great and no need to remember to thaw it out first!

Brisket is ready sliced off the flat and wrapped in foil and a towel and placed in the oven sliced up the point for burnt endslove my grandmother's knife a hint of a smoke ring the flat the pointwhere did it go lolsome beef brothand thison go my first burnt ends whilst I was carving this thing up I could not help thinking how the advice out there is to have a waterpan mop spritz I done this straight on the advice I got on here and it is juicy and tender as the KK just blows everything else away I almost feel like crying in BBQ love lol Outback Kamado Bar and Grill

After 14 years this is where I'm at with the KK lineup. The final grill the 21" Supreme will be shipped later this spring. It's the grill I was trying to build when I created the 22" standing grill which is discontinued. I will also faze out the 19" standing grill. I believe the new 21" is a great size and price point. Full Size Standing Grills Square tiles Pebble & Bronze metallic tiles 42" Serious Big Bad $9,200 $9,460 32" Big Bad $5,900 $6,100 23" Ultimate $4,260 $4,440 21" Supreme $3,500 $3,620 Table Top Grills 22" Hi-Cap Table Top $4,120 $4,280 19" Hi-Cap Table Top $2,800 $2,900 16" Hi-Cap Table Top $2,080 $2,150

Makes 2 large or 4 small portions: 3/4 cold water, or milk 1/2 teaspoon baking soda 1/2 cup ricotta cheese 1 tablespoon lemon zest (just the yellow part of the skin) 1 tablespoon vegetable oil 1/8 teaspoon vanilla extract 1 tablespoon sugar 1 large egg 2 tablespoon melted butter 1 tablespoon lemon juice 1 cup plus 2 tablespoons *self-rising flour, or as needed to achieve very thick batter * To make your own self-rising flour (2 cups worth): Sift together 2 cups all-purpose flour, with 2 teaspoons baking powder, and 1 teaspoon fine salt. Garvin

They are getting there Outback Kamado Bar and Grill

The thicker section of ribs, probe tender. I am happy with the first cook. Tomorrow, the burn in process will start. Sent from my SM-N920V using Tapatalk

The donair meat was from the freeze as was the pita bread so this was a quick fix. Pita bread, donair meat, melted cheese, greens, salami, tomatoes, just made donair sauce and sliced red pepper. Plated.

I'm calling BS or crappyS. Post oak, the stripping of American hard wood forests. Did you see how skinny those trees were. They need another 50 - 100 years before cutting down. They do that crap in the county where I live. Watched this happen over the last 15 years. Now there are almost no hardwoods left. Don't think they plant hardwoods in their place. Can't do that it takes way to long to grow hardwoods. Sorry this is a pet peeve of mine as I've watched all the hardwood forest around where I live cut down for the quick buck.

Thank goodness I got the cook in before the bot came! I was nervous because I saw a bot looking thing by my back fence! We pulled the smaller of the sections and had them with some delicious baked beans. Sent from my SM-N920V using Tapatalk

So I got to wondering about freezing and thawing steaks. I was wondering what freezing would do to the final texture of steak. Ckreef remarked something about how he doubted a person would be able to tell the difference even if they were side by side. So I decided I needed to know. This would have great application for me as I only like to grocery shop once a week but usually cook fish first out of my groceries- or if I found a good sale I could stock up if I found the texture to still be good enough. So I picked up two similar rib eyes. I seasoned both heavily and vacuum sealed them both i wanted to make sure they were a similar as possible in their preparationone went in the freezer one went in the meat drawer in the fridge. I waited more than 36 hours, and the frozen meat was definitely rock hard. Then I moved it to the meat drawer to slowly defrost (I had one bag labeled so that's what the weird black mark was)then a could days later I pulled them out and they were ready for a reverse sear flipped every ten minutes or so since that is what Kenji recommends and every one of his recipes I have tried is AMAZING . Now it is time to sear! Action shot! this is where the difference started to emerge. as you can see, the steak closer to the camera started to kind of break into pieces. This is the one that was frozen. resting for ten minutes. And slicingabove not frozen. Below previously frozen and side by sidevirtually indistinguishable. My husband though the lighting made them appear more done than they were so here is from the dining room mid dinner In terms of texture and/or flavor, neither of us could maker a preference, meaning I will definitely be freezing steaks on sale. The only disadvantage is that the steaks don't keep their shape quite as well which doesn't really matter. This happened again when I later bought two more steaks which were sealed and frozen before cooking. Overall, a fun and useful experiment

No way, I'm not trading for Garvin's mother's waffles.

Keith, I'm moving in.

Glad to see that Dennis' bot was kept at bay! LOL Nice looking ribs, too! I have a crazy brew schedule coming up. After the Oktoberfest is in primary, going to try my hand at a kettle sour for the first time - a Flemish Red, ala Duchesse de Bourgogne, for a beer festival in mid-May. Then I need to get my Imperial Stout done for our club competition in July. And, then a Green Tea Belgian Golden Strong for NHC (HomeBrewCon) in June. Finally, at the beginning of May, we're doing a wort rally with a local brewery again. We're hoping the winner can qualify for the GABF Pro-Am in the Fall. Going to be totally brew'ed out by May!

I was wrong. Cornmeal DOES belong in Chicago Style Deep Dish: http://www.realdeepdish.com/2013/04-01-amazing-you-can-really-taste-the-cornmeal/

An even better pic of the boys. They're real and they're spectacular!

In that part of the world, 50 years might give you 20% more growth. The size of a tree is directly proportional to its vicinity to water. The oak population is in no danger in that part of the world, no more so than mosquitoes in south Louisiana. Sent from my iPad using Tapatalk

I'm not sure freezing had anything to do with shape. I've cooked an entire sliced ribeye before, with several shape variations throughout. Sent from my iPad using Tapatalk

The bot comment was meant for Tony. Sent from my SM-N920V using Tapatalk

My mouth is watering right now. I see one in my near future.

Looks like you are past the stall. Looking good

.... man I thought I was going to take a break from red meat for a while....... now I want brisket! Sent from my iPhone using Tapatalk

I brewed two beers last Sunday with my son. The first was a 14 gallon batch of a double IPA and the second batch was a 20 gallon batch of honey brown ale. My son took 6 gallons home with him. He has his own system but he likes to collaborate on recipes so we brew at my house and split between us. It is also nice to have a helper when it comes time for cleanup!Good luck with the Oktoberfest. I really like the style. Sent from my SM-N920V using Tapatalk