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So excited the challanges are starting up again over at the guru .I love these because it inspires me to muck around and try different things .going a lamb roast tonight with pepper berry red and white wine with vegies.stay tuned lol Sent from my SM-P600 using Tapatalk

I owe, Tony big time for this breakfast. I had not heard of egg on a cloud until he posted his breakfast. I loved it. Did as he said, used the immersion blender, slick. Folded in some Parmesan cheese. Baked at 425F for 3 mins then added the egg yolk and baked for another 4 mins. Topped with some garden chives and purple crack.

Sous vide the beef for 3 hours at 131F then sears on the KK over coffee wood. Searing. Plated. Air fried baked potato.

It turned out great Sent from my SM-P600 using Tapatalk

Wow my first Tri Tip and my new favorite. This thing was quick and so juicy I couldn't get enough. Sent from my SAMSUNG-SM-G935A using Tapatalk

I've not done one this way, but just a "heads up" for folks that might try it. WARNING - once you've closed all the vents, do NOT open the KK until you are sure that the coals have gone completely out (dome temp drop of 100F). Then open the top vent for a few moments before you open the lid. Otherwise, you risk setting up a flashback, which is NOT a good thing. You can seriously burn yourself. I did it once when cooking on a friend's BGE, which I was not used to cooking on. Fortunately, I only singed off the hair on my right arm, but there was a nice blue fireball and a big WOOSH!

Excellent job, MacKenzie! Looks awesome. And to quote Ina Garten - "How easy was that?"

I am reminded how long it's been since I have had tri tip. Dang that looks good.

Yes please!

Hatch Chile Sausage Pocket Sammies for dinner. Knockin out the fat...George Foreman ain't got nothin Used OctoForks "OctoSkewers" (coming soon) to spin and served with pocket sammies with sauteed bells, onions and siracha mustard. Yum! I was only cooking using 5 but you could do "quad" and multiple plus extended setups etc...and spin a boatload of skewers. It's mind blowing how many a 32 or 42" could handle!

Keith, They look amazing!!

I like it

Looks good Mackenzie. Never gets old seeing a nice fire with the hardwood lump

Dang it McKenzie that looks picture perfect. Looks like tony not only did you right with the recipe but also with some purple crack. Definitely going to try this recipe sometime this weekend.

Funny it just rolls off the tongue Outback Kamado Bar and Grill

Even my family is using chook now lol, gotta work on brekkie

I think everyone is really excited about the challenges starting back up. I've changed my mind about 3 times now on what I want to try. At this point I think I've figured it out. A mix of a few different recipes with my own personal twist. Tested one component out last night. The basic idea was right but will require a bit of modification. Hopefully will do the cook Saturday night. Looks like you're off to a good start. Don't forget to put a flower of some sorts in the money shot.

Aussie, I did get it this time but only because you used it once before and I asked then.

Nicely done Mac yummy Sent from my SM-P600 using Tapatalk

I don't think Mac got it either lol that's why she just smiled .Us Aussies Abbreviate everything. I like that a bit of our slang is hitting home like brekkie and chook Sent from my SM-P600 using Tapatalk

Keith I would like a couple as Well.

Mac you take such beautiful pictures! AND make such wonderful food.

Awesome, Keith, can't wait until I get mine.

Season with whatever you like but for cooking I like hot (350-450) but most important flip to skin side down at some point...maybe half way to get some nice crispy tasty skin. Seasoning salt pepper garlic is still my favorite but lots more combos than that. Dry brining with some kosher salt does wonders.

I would have never guessed that in a million years!! Tasty looking meat, too!

I do the the same cshaaf it's not hard but I have a second basket I have not used lol starting to think keeping it for a purpose Sent from my SM-P600 using Tapatalk

Yes I don't think you can do better than salt pepper garlic. If you haven't cooked a TT or don't know ...This is the most important thing with tri tips