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Firstly thanks to all the forum members here - great wealth of knowledge and so helpful. Aussie Ora has been really helpful with his local knowledge. Dennis and his team are first class. My KK arrived today. Wow... is all that I can say. It was larger than I anticipated. Packed so well and heavy very heavy. Such a beautiful thing. My neighbour saw me unpacking it and asked it if was a green egg. I had to say, well sort of but 1000's better. She said it looked awesome and so looks like they will be inviting themselves for dinner [emoji3] Name wise, we decided on Norberta el Drac or Ned for short. Norberta was chosen by the kids after a Harry Potter dragon. El Drac is gaudi art piece in Barcelona. I think Mackenzie said to let the kids chose as it would be theirs down the track. So a couple of pics. So once unpacked I managed to get it down the ramp. Next challenge was to get it to the alfresco around the back. It couldn't fit through the door at the back of the garage. So thought I would get it through the side gate. Nope... too hard going over lawn. So through the house it was going to go. Ramped it up and broke the ramp hahaha. Called brother for help and we managed to get it through the house to the alfresco out the back. So plan is to do the burn in tomorrow. Will start around 10:30. Burgers for lunch. Rib eyes for dinner. Might try to do some dinner rolls as well. Will let it run till about 9-10pm. Hopefully that will be enough. Will take more pics tomorrow. Need to clean up the alfresco area too... Sent from my iPhone using Tapatalk

The tines I popped into the bone marrow.

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I wish, Aussie. I worked the BBQ Festival yesterday from 10 am to 9:30 pm, with only a short break to run home to feed my dogs. Health dept rules say we can't have alcohol inside the vending tent. But, boy could we have used one! It was very hot & humid all day. So, I had to wait and had a double G&T when I got home! Now, tomorrow evening pouring beer with the Club will be a whole different deal!

How coincidental - we had a gentleman come by our both at the BBQ Festival last night and asked if we had any beef products in our food (we didn't). He told us that he'd been bitten by a tick and was now allergic to beef. We all went - That really sucks! So, this is a real thing people. Be careful.

I usually make one rhubarb pie a year and today was the day. Skipped lunch just to make sure I could eat a BIG piece of fresh rhubarb pie. Things are looking good. Poured the filling into the pie shell and added the lattice work. Baked at 400F for 35 mins. and called it done. Nice and juicy. Allowed it to cool for about 30 mins. and lifted that first slice out. I was so looking forward to having a big slice of this tart sweet juicy rhubarb pie. I had to scoop it out with a spoon! I hope the next piece comes out in tact.

Made some skillet bacon potatoes and onions just so I could use this killer knife some more[emoji16] Sent from my SAMSUNG-SM-G935A using Tapatalk

I've been dealing with those ticks for the last 20 years. It would suck getting a meat allergy but I'm sure I could get by on fish, seafood, pork, chicken etc......

Why couldn't be a tofu allergy?

Just received my Miyabi Black and all I can say is it's totally amazing. I'm cutting up stuff I don't even need just too cut it up. [emoji16] Sent from my SAMSUNG-SM-G935A using Tapatalk

Just made my first pizza on the komodo kamado. Did it at 750 for 8 mins turned out very good[emoji16] Sent from my SAMSUNG-SM-G935A using Tapatalk

Someone nuke these buggers. https://www.businessinsider.com.au/lone-star-tick-spreading-alpha-gal-red-meat-allergy-2017-6?utm_content=bufferb06ae&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer-ti&r=US&IR=T. Outback Kamado Bar and Grill

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.

OK, so tonight's dinner showcases 2 Kickstarter items - the MEATER, which I've posted about before, and the lastest one - Sriracha Stix. Yes, these guys came up with a way to make seasoning sticks using actual Sriracha! Mine arrived on Monday and I've been champing at the bit to try them. So, without further ado, tonight's cook. A nice whole chicken bought on sale at the local market. Plan is to rotisserie with the MEATER, and use the Sriracha Stix as the injection, with Yardbird on the outside. Used the needle from my regular injector (off to the left) with a wooden skewer to insert the Sriracha stix into the bird. Quick spray of Canola oil and dust the outside with Yardbird. Then onto the rotisserie rod. The MEATER is the black thing sticking out of the chicken on the left side. Onto the KK, direct, @ 375F, with a couple of chunks of apple wood. The MEATER didn't want to sync up with the app on my phone at first. But, with some persistence, I got it to finally work. I was almost ready to toss in the towel when it finally worked after many attempts, including rebooting my phone. As before on another rotisserie cook, the MEATER worked great on monitoring the food temperature, but went squirrely again on the "ambient" temperature monitoring. The end of the probe didn't get coated with drippings this time, like it did before, so I'm at a bit of a loss to figure out what's going on with it?? Doesn't really affect anything, as the meat temperature is the critical parameter. As Aussie would say, nicely spun chook. Don't know if it was the quality of the bird, or the Sriracha Stix (my money is on the better quality bird), but this was, by far, one of the juiciest chickens that I've ever cooked. Insane runnings on the cutting board, even after a 10 minute rest. But, the real story here is the Sriracha Stix. You can see the results once you cut into the bird. The flavor infusion seemed to permeate a bit further than what the color would indicate. I'm liking these a LOT! But, those veins of spice were excellent! Next time I'll stick in more. This time there were 2 stix in each breast, 2 half stix in opposite sides of the legs, a half stick in each wing, and a whole stick in each thigh. Will double up on the breasts next time. I don't know when they'll be commercially available (these were my Kickstarter reward), but here's a link to their website, if you want to bookmark it for later. https://www.srirachastix.com/ The same guys have developed an earlier Kickstater, that I didn't know about in time, but are doing the same thing with lots of other seasoning blends. http://www.seasoningstixs.com/ I think these folks have a big hit on their hands!

Great looking pie indeed

@erik6bd - for a first time, that's one wonderful looking pizza! Kudos and congrats to you and your KK.

But you can't live your life worrying about stuff like that. If you do you might as well stay inside and become a hermit.

Very nice cook. Kudos and congrats on what had to have been a very tasty spin.

Nice cook. When the music started, it sounded kind of like the theme from Halloween the movie until the rest kicked in.

The last time I was in the big city shopping I visited my favourite butcher and saw "Billion Dollar" burgers in the show case window. They are a mix of beef and pork and umpteen other ingredients. I just had to try them. First I needed to make buns that would hold the burgers. Did that yesterday. Thought I might just as well have a special breakfast too. The billion dollar burger- On the grill- Searing. Then started putting it together, A round of cheese toasted on the bottom of the bun. Add some lettuce from the deck herb garden. Add the burger to the bottom and some mayo sriracha mix to the toasted top bun. Top with a couple of air fried onion rings. Add the top. It doesn't look that big but trust me it was. I couldn't eat another bite of anything.:) .

Awesome burger Mac ,lamb loin chops turn out great in the air fryer Outback Kamado Bar and Grill

Great looking knife .but that limited to 100 Ken onion there is something about that Outback Kamado Bar and Grill

I've always lusted after a Ken Onion knife, as, they are beautiful works of art. But even at 1/2 price, still outside my budget.

Beautiful, but too rich for my blood.

Well, dstr, you just brought a smile to my face and some memories to my mind. Thank you. BTW this pie crust had Maple Leaf lard in it, the the way my mother made it, except she always did a fantastic crust. She could whip up a pie before breakfast.[emoji7]

Oh wow MacKenzie does that fresh rhubarb pie look so wonderful and takes me back to my childhood and growing up. My GrandMother grew rhubarb in her country garden. Although I like cakes I prefer a good homemade pie; preferably a crust made with leaf lard. My Mom baked each of the 4 of us kids whatever cake we wanted for each of our respective birthdays. But instead of cake for my birthday I asked her to make fruit pie instead. And my favorite is a 50/50 mix of fresh rhubarb and wild hand picked gooseberries. Yum! Thanks for the trip down memory lane! After all that is much of what drives us foodies to keep making good food! Dan

That's their rocking santoku. I have that exact knife in their Artisan SG2 line. Sexiest knife on my knife board. It's just a shapely blade like the curves of a woman. Really great purchase. Anyway my son is starting college next fall. I'm currently broke - enough said.

plus wagyu and an epipen for special occasions.

Yikes!!!!!!!!

The entire show was less dramatic than the show that played out a couple of days ago for the Friday Afternoon Regatta. A big wind suddenly came up with sideways rain and 1/4" hail where we got of 1/2" of rain in 15 minutes. A 33ft sailboat was caught with its spinnaker up (he apparently was not paying attention to the weather) and in the process of them trying to frantically strike the sails they left lines dragging over the transom. Then these geniuses started the auxiliary engine and must have backed over the lines thus fouling the rudder and the prop. So, there they were in an outgoing 12 ft tide and the wind trying to push them in the same direction, all the while drifting diagonally toward the U.S. Navy active ship facility. The Navy Patrol boats were not amused and must have told those guys to put up a sail and sail away from them, which they did but it took them hours to get the 1-1/2 mile back to the marina for a rather bumpy landing. I never could figure out why they did not call 911 On The Water to get their boat towed back so they could get a diver under it. It was pretty entertaining while I had the KK going on the covered patio in this torrential downpour sipping a good Grey Goose VX...