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I hear yah, MacKenzie! Finished putting together my new gazebo on the deck today and celebrated with a nice G&T, too. Gorgeous day, but like yours, a bit buggy! Will need to hang the bug netting on the sides of gazebo soon!

After seeing ckreef's lime lover's dream carrots I decided to try my own version as a side dish to steak. We all loved them!! Great meal

Well since I was on a roll with that awesome lunch and the rain has stopped, the sun is out I thought I should stain the sunroom. Just did one side, the side that was facing the sun. Time to sit back an enjoy a G&T even if it is only 68F and the bugs are out in full force. One down 3 to go and then there is the deck, eek.

HURRAY! After a 2 year wait, my Meater probe arrived today. Charged it up and downloaded the app onto my phone. It sync'ed right up. Now, for the "proof of the pudding." I need to do a cook with it to see how it actually performs "under fire" - literally!

Pork chop on stick is good but when you inject cheese into the mix then....well!

To borrow a phrase .... "Yummy, yummy, yummy I got love in my tummy ..." Anyone know the tune?

Last flourish of food my wife isn't mad about, which the little man and I can cook while she is away. Ribs: baby backs, very lightly rubbed, added pepper, smoked for 3 hours at 250F with one chunk oak and one cherry. Very lightly glazed on top, and served. Best ribs on the KK so far. If they hadn't disappeared so quickly, I'd have a money shot. Photos: rubbed and ready, on the kk, pre-glaze, post-glaze.

Oh great. Now we all have cravings for potato sticks. Nicely done

Every once in a while I get a craving for potato sticks. Today's mission is to make them for the first time in the air fryer. Cut and soaking. First batch done. A mess of sticks. Finger food lunch.

FORBES: 5 Great Grills That Will Make You A Backyard BBQ Star by Larry Olmstead I'm lovin' this editorial. "The Komodo Kamado is an ultra-high quality, high-tech take on the kamado-style grill." Quotes by Chris Lilly, Steven Raichlen and Max Good of AmazingRibs.com

Chef Rick here, glad to be part of the forum obviously "new" here at lease, lol. We own and operate one of the oldest smokehouses in SoFla and an ingredient company that originated a USDA compliant dry aging process using koji. What's koji?, to much to go into detail here but it's a beneficial mold and process that is 3000 yrs old and the basis for soy sauce, miso, mirin, sake and various Asian vinegar's. Be glad to answer any questions. On Instagram as smokehouse_84 & _broken_mold. Cheers!!

Heylo.. Just wanted to let the group know that I'm at a Mindfulness, Healing Retreat here in Bali June 2-9th that will probably limit my nightly hours answering the phone because my days will be 7:30am to 9pm. Wish me luck on a 8 day juice fast too.. should have smuggled in some little vacuum packed bags of brisket and Tri Tip for when I start jonesing for meat.. Last Wed was my first day starting with no solid food and no coffee too.. Argh and double Argh.. But happy wife, happy life and she wanted this for her birthday so here I am juice fasting, detoxing, lots of "breathing", meditation, yoga and healing sessions.. Problem is I can't even sit crosslegged or touch my toes.. ARGH.. Tight hip flexors!! Unless I snap and run away, I'll be here until next week Friday.. Wish me luck, 7 days to go.. Best time to catch me on the phone will be 9:30 - 10:30 am or 6"00- 6:45pm EST My staff will be helping me with emails and I will sneak back to the room on breaks and answer mails too.. Thanks for your support and understanding...

But, if you've ever had good plate ribs. You know there is no such thing as "just" plate ribs. Fabulous Memorial Day weekend cook. I'm thinking about doing a larger BBQ to celebrate the end of the school year this weekend but I'm so busy I can't make up my mind!

Thanks all! It was a good weeknight meal. I just need to make sure next time I send my husband shopping that he knows to get more than one steak for all of us!!! Upping my veggie game is my goal this year.

Good luck Dennis, you might just get a lot out of this retreat.[emoji4] Namaste

I am tuckered out so a quick lunch was in order. Homemade pasta made earlier came to the rescue.:)

Tony, Your round deck and curved stairs is very interesting looking. Did you design and build? I like it................

Thanks all. And I have learned how much I love coarsest ground black pepper on beef. I have become very generous with my black pepper application recently

Great effort Mac your sun room looks great Outback Kamado Bar and Grill

good for you, Aussie. If it doesn't rain I'll do more this morning, get your ice cubes ready.

After looking at all this hard work I thought I might just have a drink lol Outback Kamado Bar and Grill

I'm a molecular gastronomy nerd, so I'm thinking sodium citrate, to make a nice smooth cheese mix.

OK, and now Ken (Ceramic Chef) sneaks in with a "Like" on the post. Talk about a "Family Reunion!"

@Aussie Ora - tru dat. Purple Crack rules the day!

My pair of OctoForks arrived today, on schedule. I had been contemplating what I'd cook on them first. Decided to go with the bacon-wrapped pork country style ribs (CSRs) and an ear of corn. Of course I had to take pics of the inaugural cook. The forks assembled and waiting to be loaded up. CSRs dusted with the house rub and wrapped in bacon. The toothpicks are good insurance, as I was using Meat Glue (Transglutaminase) to attach the bacon on the CSRs. Wrapped and finished with Dizzy Pig Dizzy Dust on the bacon. Onto the Forks along with an ear of corn. Onto the KK @ 350F, direct, with maple and apple wood. Learned a valuable lesson. The single ear of corn really threw off the balance, even though I kept it close to the rod (center of rotation). The motor really struggled with this geometry. Wondering if it would have helped to put the corn at right angles to the CSRs (turned that fork to be perpendicular to the other one)? Just about ready to come off. Now for problem # 2. The off balance caused the point on the rotisserie rod to unscrew enough to not allow me to remove the rod from the grill. Ended up just taking the food off the forks and leaving the assembly behind to cool off until tomorrow. Good thing nothing was skewered onto the rod! Sounds like some LocTite is in order to solve this problem. Plated. Homemade potato salad, the bacon ribs, and Purple Crack corn (and I don't care! - LOL!)

You are welcome. ROFL

Sure am tony it grows on you .those spud sticks look awesome Mac Outback Kamado Bar and Grill

Looks like a great lunch.

Killer tatters! Kudos!

Lots of crackle. I took the pics 2 hours into the cook. Last 1/2 hour was at 500* to maximize the crackle.

Did you get some crackle looks good Outback Kamado Bar and Grill

Welcome Pauli. You're going to love your KK. I'm about 40 minutes north of Napa in Lake Co. Ca. Maybe we can share/split a pallet of coco char in the future.

We are balancing moisture retention against tenderizing when we cook a brisket. The longer the meat is on the fire the more moisture it loses. But a long low temp cook like you did really helps tenderize brisket. We want the most tender AND most juicy we can get. You can't argue with success. 14 hours at 200º, with no foil nor paper wrap did it for you! I would do it again and see what happens. Yesterday I cooked a brisket and split the point from the flat prior to cooking. I removed as much fat as I could from both pieces. I cooked the point straight through to probe tenderness with no wrap. That worked fine. And I wrapped the flat in paper when it hit 165º which worked quite well as usual. My fire temp started at 200º, I left for a Memorial Day service, came back about 2 hours later, and it had crept up to about 325º The brisket was right at 165º at that point so I wrapped the flat, left the point alone, and finished both pieces by feel. Got raves from the neighbors.