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A friend of mine from upstate New York posted this article on a recipe that brought back some great child hood memories. The ingredients are really simple and I expect most of us have them in their pantries. I tried it and I think it has become my new favorite for grilled chicken. for the poultry rub, I used Dizzy Pig IPA; probably not what they used back in the day but it is one of my favorite rubs. BBQ sauce Thunder storms are moving in but we're not askeered. Kebabs go on. I tried out a new german grocery store that just opened up (Lidl) and picked up about 6 boneless skinless chicken thighs and a bunch of boneless chicken breasts. One funny thing was the boneless thigh package had a boneless breast in it. I cut them up and added to the skewers. I brushed them with EVOO and added salt and pepper before thinking about how much salt was in the sauce. It wasn't too salty and I would do the same next time. I basted and turned them pretty often moving them around the grill to make sure they were cooking fairly evenly. Just about finished up. This recipe was awesome. There was plenty of sauce in this recipe and I still have at least half of it left in the fridge. I also cooked all of the chicken breasts but didn't grab any pics. I plan on eating them this week.

Crab stuffed lobster tail doused in white balsamic vinegar, melted butter and sprinkled with Outback Pride lemon mrytle flakes. Pan fried crab cakes. Red wine vinegar and fresh Blueberry feta cheese salad. Served with a sour dough bread bowl filled with tomato bisque and topped with sour dough croutons, crab meat and fresh thyme. The soup was seasoned with Outback Pride Bush Tomato seasoning, Old Bay, fresh cracked Tasmanian Pepper Berries and Pink Himalayan Salt. Really wasn't into taking pictures tonight but I got one. Enough rambling......

I love my shorty's and I love how moist Ora makes them but one thing I love about the KK is being able to use foil as a heat deflector and being able to just cover half the grill for a low n slow makes getting up to temp so easy whilst still being able to sit at 225 or 250 Outback Kamado Bar and Grill

Ok guys I must say this one did me in. My daughter and I tried our best we even gave some to our 3 bulldogs and still have left overs. It was really good tho[emoji6] Sent from my SAMSUNG-SM-G935A using Tapatalk

Yes I need to have a little chat with him about the closing.. LOL I send them new grills every year but I get them back and sell them at a discounted price after. BTW I have.a bronze 23" that he just borrowed for his BBQ University that has just a handful of cooks on it for sale. It's in Colorado. PBS requires that logos are taped over.. Part of that shoot is from the show and part a special branding video he makes for all the companies supplying the grills. Steven has given me all kinds of press.. He constantly praises KK. The two Forbes articles and the Robb report came from his recommendations.. Sent from my iPad using Tapatalk

Trying again Sent from my iPhone using Tapatalk

I know the feeling. We are on the downhill side of that. Two out of college, the last one is entering her Sr year. We're starting to think of all of the vacations we can take now lol

Thought I would use the Jr for these mixed up some onion diced chook and bacon gave them a quick cook on the stove added it to my burger cup and wrapped them in bacon Outback Kamado Bar and Grill

Man that looks good. And happy Father's Day!

That does look good. I think a touch of vinegar in an adult beverage would have potential to be delicious.

No, Ken. She's just doing that to irritate me! I'm not a big ketchup fan, but at least here, it's on fries, which is tolerable.

@Aussie Ora - is it bright red?? @ckreef - lots of Block backers are not happy. But in their defense, they were right - until they could mass produce the probes, the Block was useless. However, I would think for "good will," they'd at least ship you one probe and it's single block (all it does is recharge the probe, unlike the 4 probe Block with the readout display and WiFi). But, they'd be eating the cost of the charger blocks. I do believe that the Kickstarter folks are 1st priority over the IndieGoGo people. Need to do a whole rotisserie chicken with mine as the next test. Fortunately, they are on sale at my local supermarket this week.

I just went out to the ODK and what do I see but a squirrel sitting on top on my KK. I grabbed a couple of pixs just for fun but when I went too close it jumped down onto the counter. Then I saw what it was up to. It had been chewing on a little piece of smoking wood. This was no surprise as I had seen them before at the dish with smoking wood in it. I picked up the little stick and put it back in the dish. Here is the surprise- the critter jumped back onto the shelf with the dish and picked another one out of it, then jumped onto the shrub just outside the window.

Just got home yesterday afternoon from Homebrew Con in Minneapolis. AWESOME. Next year is in Portland, OR. You should definitely try and go, Keith! Given the taste of these pepperberries, I was thinking of making a mead with them (technically a Metheglin) for our Club's mead challenge. As far as a beer goes, I don't think you want to use up that many berries in your randall, so I think "dry hopping" would be the way to go - and probably only an ounce (or less) in a 5 gal batch. I'd try a big DIPA and use grassy/herbal hops (Columbus, Nugget, or Warrior). Given how well these berries pair with the lemon myrtle herb, maybe toss in some Sorachi Ace? The new New Zealand varieties might pair well, too - Waimea, Wakatu, or Wai-iti - which are all citrusy. Would be fitting seeing as you're using Tasmania peppercorns. Lots of fun ideas in my head now!!

That's a big-ole-hunk of meat. Looks delicious.

The pix of the steak on the KK looks wonderful. Actually that steak was a small roast and the leftovers will be welcome I'm sure.

Looks yummy

Great looking steak and nothing wrong with leftovers.

That is beautiful meal

Looks so tasty awesome meal .I think I have figured out my fish cook for the guru challenge using liquid gold lol Outback Kamado Bar and Grill

That sauce sounds interesting thanks for sharing I'm going to give it a go .see a dizzy chook coming up Outback Kamado Bar and Grill

Nice looking kabobs.

Charles you eat like a king! Happy fathers day

@ckreef - gorgeous plate of food there. Very nicely done! Kudos. And HFD to ya.

Looks like a tasty meal, ck.

Susan got rid of one of the kittens. Meanwhile I went for a motorcycle ride. Ended with this meal. A great day indeed.

"get the inside of my KK spotless", that idea left the building a long time ago - LOL

Let me know when you're going to be around. With Hawke starting college next fall we have decided to forgo any real vacation plans. We'll need a couple of weekend retreats to make up for it.

No worries use it up. Just the thought of being out and I'm already Jones'in. Won't be long and the shakes will set in and I'll have to order us another fix. LOL Just as bad as purple crack.

I always say it's MUCH easier to ask for forgiveness than to get permission!

Some great deals on chain saws also grab one lol Outback Kamado Bar and Grill

I got home today and had a package waiting! One kilo of dried whole pepperberries! I decided to go ahead and eat a whole pepperberry and was quite surprised by the initial flavor followed by a really spicy burn. I split the kilo into 11 - 2oz and 2 - 5oz vacuum bags and kept about an ounce out to use starting with dinner tonight. I also took about 10 berries, crushed them and put them in a jar with vodka to make a pepperberry vodka. I will try that in a week or so. Sent from my SM-N920V using Tapatalk

Opps Sorry Ms Mackenzie only been on here 5mins and Im already causing trouble

Speaking of beer, I came into procession of this gift today. Made by my brew-master friend. Apparently it will keep for years not that I expect to do that.

Tony, question for you. I have a randall in my home pub and was thinking of running a beer through some whole or very coarsely crushed pepperberries. I have run a gose through serrano peppers before and a blonde ale through habaneros. Any idea what beer would pair well with the pepperberries? Sent from my SM-N920V using Tapatalk

I have always been a big fan of 2 zone cooking. It was the reason I started my journey in kamado cooking with the oval shaped ceramic brand. However, I have to admit I stopped using the Jr. oval once I started cooking on the KK 19". Giving the Jr. to my son-in-law this spring. To my liking the 42" Serious Big Bad is two zone cooking on steroids. I will own one of those beauties in the near future. It will replace the oval XL, which will go to my neighbor & childhood friend. I have been drooling over the 42" ever since Dennis told me about it and sent some pictures. We are pouring a concrete pad and building a gazebo roof for it this summer (my buddy next door has really supportive ). Dang...........if my daughter had only eloped instead of having that big wedding.......I would be cooking on it today!!!!!!! However......I did get a great son-in-law out of the deal...........and the deal we made is.......that he can't give her back!!!!!!!!!!!!!!!!!!!!!!!!!!