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Just looking at stats and March 25th we had 929 unique IPs on the forum in 24 hours.. Gotta be a record. Cray Cray!!

Lovely looking loaf...i am excited about the burn in for my new grill this weekend so i can start eperimenting as well...oven baking for years but wanted to try something different

Moved to back patio with assistance of my wife and son relatively easy by placing subfloor boards on lawn....the new home

Thought I'd try a focassia pizza tonight pepperoni, anchovies and olives Outback Kamado Bar and Grill

Firing up the KK for my first pizza. I have my 16" soapstone preheating. Hopefully, I will be up to temp to put the pizza in in 1.5 hours. Sent from my SM-N920V using Tapatalk

We had some thunderstorms roll in so we had to put the pizza on a little early. Here is the pizza and the cook. Everything went very well! Sent from my SM-N920V using Tapatalk

And the grilled octopus citrus fennel and avocado salad! Envoyé de mon iPhone en utilisant Tapatalk

This boule of mine was highlighted in this month's "Hot From The Pit" newsletter from Amazing Ribs. It was an oven loaf from a few months ago. Can't wait for my 32" baking stone to arrive and start baking on the Fat Man.

I will be watching this, Keith.:)

Cirque du Soleil Octopus.

Just a week cook with these juicy burgers!! Envoyé de mon iPhone en utilisant Tapatalk

Aussie, you package has passed through the processing facility in Perth on the 18th, so it should be arriving any day now.

Well it came on Monday...delivery and setup without issues except 1...crate in garage directly under garage door light...nothing the included crowbar cant handle...Thanks Dennis....

Just checked the tracking. It cleared US outgoing customs (in Miami), then went to the Miami airport. A little bit ago it left the Miami airport. Most likely it's currently on an airplane heading out over the Atlantic Ocean for Dubai. I believe it's going to be on Australian soil before the weekend.

When reading through the food lab (excellent book, btw). I was caught off guard by a recipie for lamb with anchovies, garlic and rosemary. I decided to try it kamado style over spring break, along with some board dressing (the best thing to ever happen to roasts in my opinion)

Can't wait - that lemon myrtle & pepperberry combo sounds amazing. Love the lemon myrtle that I got from Outback Pride.

Update, the AirFryer is supposed to arrive now on Friday, so I should get to play with it over the weekend. I'm thinking sous vide beef tenderloins and baked spuds in the new fryer.

I received my sale priced tri-tips today..2.60 & 2.84 lbs. Sent from my SM-N910V using Tapatalk

+1^ Very nice website, indeed! Thanks, Aussie!

DENNIS!!! HAPPY!!!! I've missed visiting on the boards, too. I didn't realize how much, until I logged back in and remembered the joy of playing with all of you. I've not forgotten YOU (individually or collectively), either! I'm trying to encourage a work colleague to invest in your creation. Alas, he's a young fellow, and has just bought a house. I expect he'll be on a "Smokey Joe" for the foreseeable future. But SOMEDAY...! I sent him a photo of a KK, and he drooled. Obviously, he has exquisite taste. For those following along at home, Mother is doing well. She's 84 this year, and has tracked down the last of the heroes who liberated her from the concentration camp in China after WWII. http://www.dailymail.co.uk/news/article-3712872/A-kiss-71-years-making-American-prisoner-war-meets-thanks-Chinese-man-rescued-1500-Japanese-Second-World-War-camp-searching-18-years.html