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First kick at the KK with my favorite, traditional Diavola Napoletana pizza. I fell in love with it after visiting Di Matteo Pizzeria a couple of years ago in Naples... Basic, San Marzano tomatoes, Mozzarella di Buffala, Genoa picante, basil and olive oil... Bellissima!! I used a pizza stone heat soaked at 550.

An oven pizza using Forkish's overnight levain pizza dough and his pizza steel + broiler method. Mushrooms, artichoke hearts, fresh mozzarella, and prosciutto. Outstanding.

TriTip.. Complete post here Used two splitters to create a V dead center in the 32's charcoal basket. I did not want the charcoal that close to the meat . Worked well, I may make something up to make this easier. Threw them in cold with the cold smoker only for about 45 minutes. Then lit the front and back pile of charcoal and brought it up slowly to about 230º spun them to about 100º and then pulled it up to 350º until I hit 125º then 425º just for color and get them a bit more cooked for my wife. My mother was here and I cooked some trips sous vide and the grilled.. they were perfectly cooked but VERY RED.. my wife was not happy with "all the blood juice on her plate" LOL she could not complain because my momma was there! This bit over rare was my peace offering.. Pulled these about 138º Porn Here:

And ready the summer peach rub is awesome these tasted so good will definitely be getting more Outback Kamado Bar and Grill

Round 2 Fortunately I was home alone for lunch so this last sausage is all mine. Done. Another batch of air fries and I did steam them for two mins then used palm oil because I though it would help on the colour. Just out of the air fryer, no seasoning added yet. Plated. No way are these the perfect deep fried fries but they are still very good, well worth getting the Air Fryer.

Grabbed a standard TriTip and a Wagyu TT and threw them on the 32 using the OctaForks Keith so generously sent me. Just got a fresh box of spices from World Spice and so I did one Chimichurri and one Smokin' Hot Garlic Pepper both are awesome. used to splitters to create a V dead center in the 32's charcoal basket. I did not want the charcoal that close to the meat . Worked well, I may make something up to make this easier. Threw them in cold with the cold smoker only for about 45 minutes. Then lit the front and back pile of charcoal and brought it up slowly to about 230º spun them to about 100º and then pulled it up to 350º until I hit 125º then 425º just for color and get them a bit more cooked for my wife. My mother was here and I cooked some trips sous vide and the grilled.. they were perfectly cooked but VERY RED.. my wife was not happy with "all the blood juice on her plate" LOL she could not complain because my momma was there! This bit over rare was my peace offering.. Pulled these about 138º Cant argue with the results

Breakfast cooked on the KK this morning inspired by above freezing temps. Ready for the grill. Cheese is just starting to melt. Bacon is on. Added the sous vide egg. Yolk is creamy. Plated with some micro greens that I have growing in the house.

S’MORES CHEESECAKE POPS Servings: 16 INGREDIENTS 10 graham crackers ½ cup butter, melted 16 ounces cream cheese, softened ½ cup powdered sugar 2 teaspoons vanilla extract 3 cups mini marshmallows 4 ounces white chocolate, melted 16 ounces dark or milk chocolate, melted 2 teaspoons coconut oil (optional) 16 cake pop sticks or lollipop sticks. PREPARATION In a freezer bag or food processor, crush the graham crackers to a sand-like consistency. Transfer to an 8x8 baking dish lined with parchment paper and firmly pack it down to form the “crust.” Freeze until the cheesecake mixture is ready. While the crust is freezing, combine the cream cheese, sugar, and vanilla extract, and mix until smooth. Spread the marshmallows out on a baking sheet lined with parchment paper. Broil the marshmallows for about 1-2 minutes, watching closely to make sure they don’t burn. You want them to brown up a little though to achieve a “toasted” flavor. Carefully scrape the marshmallows from the sheet into the cheesecake mixture. Mix thoroughly. Transfer the toasted marshmallow cheesecake mixture into the baking dish on top of the crust and smooth until even. Freeze at least one to two hours until the mixture is firm enough to cut. Remove the set cheesecake from the dish and cut into even square shapes, depending on how big you want your pops. Dip each stick in melted white chocolate and place into each cut square, this will help secure the sticks into the cheescake. Freeze until solid, about one hour. Microwave the chocolate in 15 to 30 second increments to melt, stirring thoroughly each time. Add coconut oil if the chocolate seems too thick for dipping. Dip the set pops into the chocolate and stand upright to set (a cardboard box or piece of styrofoam works best if you don’t have a stand). Decorate with the remaining white chocolate and crushed graham crackers. Enjoy! Garvin

BANG! Absolutely mouth watering pics, Dennis!

Just a follow-up: I've been using the FiAir for the last couple months every Saturday to juice up the coals in the PK for the second phase of reverse-seared burgers and it absolutely rocks! I'm still on the original cheap batteries it came with, it fits in your pocket(well, mostly), doesn't need to be plugged in and it's quiet to boot. When I think of how many $25 gadgets I've bought that didn't work I smile every time I use this one! Best, Bill

Those pixs sure make the salivary glands go into overdrive.

We had some chicken thighs in fridge and the rotisserie looked lonely so..... Here we go! Seasoned with Islandspice all purpose and mixed up some homemade sauce to cook on. (secret ingredient apricot preserves)

My next shawarma cook won't be that large, so I think I could do it similar to your spin with great results. HOWEVER, I do have a number of guests coming for my "Make Memorial Day Great Again!" event and have offered up Shawarma as one of the menu items. So far no takers, but that's only because they have no idea how awesome Shawarma is. I like your idea for a bigger spin. A couple of metal skewers through the slots, book ended by inward forks makes a lot of sense.

Chicken thighs sure flops around when they're first on but as it starts to cook and tighten up it looks great. I might try this sometime, I like how they use the skewers to help hold it together. When I do it I'll try my stainless steel skewers and see how that works. If you do yours similar to this I'd reverse the claws so they face inward. That should give you some good grab and skewers you could slide through the slots in the spreader bar. Thoughts? I love that charcoal they use too!

I'd love a slice! My favorite pizza pie and that one looks delicious. Very nicely done!

Looks great!

very nicely done looks delicious

If that was a sumptuous feast, I don't know what is! Very nicely done.

Beautiful! Have been planning to spin some chicken Shawarma on the OctoForks. Will be extremely happy if mine comes out looking like that.

Look g good and tasty

Tasty looking pizza.

looks yummy

Aussie, those ribs are making my mouth water. [emoji5] Sent from my SM-T710 using Tapatalk

Wow, those chicken thighs look delicious. Gorgeous.[emoji5] Sent from my SM-T710 using Tapatalk

Nice looking pizza yum Outback Kamado Bar and Grill

Looks fantastic

Your pizza looks lovely, beautiful.[emoji4]

Are they all still in the box, Bruce? (sorry, couldn't help myself! )

Sneak peak dee and I loved Arron Franklins potato salad and slaw from his book but dee came up with a combo with the same ingredients except the potato in her salad she has done well tastes bloody awesome Outback Kamado Bar and Grill

Recently bought a new T-Fal deep fryer at Sam's club that automatically filters the oil into a removable plastic storage container after it cools down. Solved the problem of what to do with the oil. Storing it in the refrigerator now. So far it works great.

I use the same Benzomatic from Tony's Amazon link. I like using MAPP with it but its gotten expensive and seems I always have a few partially full (< 1/2 full) propane canisters laying around to use up from camp stove use ... they get the job done without issue. It can rest atop the side shelf or table and sorta wedge the flame tip end on the charcoal basket if I get impatient and want to let it run a little longer without me holding it in place. And with this Benzomatic there isn't a rubber hose to melt ;).