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Ok so my wife asks me why I need 3 cutting blocks and so many knives. I simply replied why do you need so many purses and pairs of shoes..... CASE CLOSED[emoji41] Sent from my SAMSUNG-SM-G935A using Tapatalk

Marinated some kebabs and wings in the cornell chicken marinade. I really like this recipe. I also used it as a baste on the corn. Best corn I have had this summer. Threw in some cheese and bacon stuffed baby portabellas.

Let's try that mayo trick on a grilled cheese sandwich. Homemade toasted pumpkin and sunflower seed sourdough bread, KK smoked Gouda cheese and mayo on the outsides of the sandwich.

Smoked Atlantic Salmon and blackened Sockeye Salmon rice and asparagus Sent from my SAMSUNG-SM-G935A using Tapatalk

Back in the day, I worked in a meat department of a grocery store and cleaning the butcher block was one of my duties at the end of the day. This thing was huge and weighed several hundred pounds and well worn on top from use over the years. Standard procedure was rinse with a garden hose, dump a lot of kosher salt on the top, and brush vigorously with a wire brush. After rinsing again, that was pretty much it. I guess the butcher block counter tops are a little industrial for most people but I like them and would love to have one.

Yeah that's me Volkswagen guy that one looks like real hot rod!

And your still alive....................

Looks like a road warrior economy car

Nope there's more just not out in the kitchen..... these are my favorites I use the custom made mesquite with the juice grove for my meats I use the Michigan maple [emoji260] for just about everything else and the boos walnut for pizzas [emoji487] and calzones Sent from my iPad using Tapatalk

OK, MacKenzie, where'd you hide the ketchup in that picture??

Yearning for a little steak so this fit the bill. Plated with spinach right out of deck salad bar, this was the first batch of steamed spinach, some tasty.

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

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

MacKenzie, that grilled cheese was spot on! I would have never thought up using mayo on the outside by myself, but I'm glad that someone else did and shared it! Steve, in all the Cornell chicken cooks that I've done over the years, it never occurred to me to put it on the corn. Will definitely be trying that out soon! No local corn yet (at least another 3 or 4 weeks), but the stuff we're getting (probably from Ark) isn't too bad.

Where I grew up, people would put plastic seat covers on their cars, to protect the resale value. They would use coasters on their furniture. They would outfit their kitchens with fancy countertops that were useless as work surfaces, then buy these things called ... cutting boards. Huh? Why couldn't people let the original object serve its natural purpose? In my thirties I decided I wanted to be a better cook, so I took dozens of lessons with a French chef in NYC. He had a butcher block for his countertop. I'm not sure he owned a cutting board. Now, we have two butcher block countertops in California, and one in New York. Shown is my savory station in California (Laurie has a similar baking station). The overhang is useful for anything that clamps (pasta maker, meat grinder). A steam table insert slides in to the right (shown), for collecting food scraps for our compost pile. Later, I clean this countertop with water (bit of soap, then rinse) and the bench scraper, scraping into the now-empty steam table insert. (In New York, I designed my kitchen so I could scrape directly into an open dishwasher, about to run.) Let's be honest about what makes a good cook. Wanting to be a good cook is crucial, as is lots of practice. Few people ever cook better than their ability to taste, a hard limit we can do little about. However, dexterity is key. Transforming a mess of raw ingredients into a meal is a computational problem, an engineering problem, bottlenecked by the efficiency with which one can process ingredients. I find it agonizing to watch someone prep food with a small knife, because they're afraid of bigger knives. I find it agonizing to watch someone try to chop ingredients on a small cutting board. They never get a full motion going, they're always pulling their punches so food doesn't go flying off the board. It's like they're trying to dance in a gym locker. Then they have to clear the board for the next item, wasting time moving ingredients and dirtying more containers to hold them. I feel like I'm watching someone cut their lawn with a pair of scissors. Having working countertops is radically transformative to one's cooking. (I do love those three cutting boards. I particularly covet that massive round block, the same lust that lead me to wanting a house made of butcher block. Shown above is our compromise.)

It looks like, at some point in that car, you'd hear the GPS say, "Take the next left onto Fury Road"

I think Bruce P. is a VW Bug guy also...................................

I like the mesquite. Not too popular around these parts; I don't think I have ever seen it in lumber yards.

The espresso machine is always on so there is no waiting at Sweeney's Public House the KK takes more warmup time so I would need some notice of visitors, but you KK Owners are all welcome.

Okay. Going to try this on the weekend. Wifey birthday. Any tips Aussie? I am thinking 225-250 for temp. Foil as the deflector. I have some leftover wood chunks which I will wrap in foil and put on the charcoal. Will prepare the ribs the night before. Sent from my iPad using Tapatalk

erik, nicely done.

Makes me glad I'm on the west coast.

You could always order a custom teak table from dennis

Very nice. Love salmon

Nice looking knives. Just beautiful work. Nothing better than pride in craftsmanship.

After seeing Aussie's rotisserie rib cook I just had to try it. Normally I would sous vide boneless beef ribs but what the heck it's a nice day and I feel like playing. Camera battery was dead when I put this on the KK so no start pixs. After 6 hours at about 240F it looked like this- Sliced, the meat had a wonderful flavour and it was moist. Thanks for that great idea, Aussie.

Wow that looks awesome.

That has to be one of my favorite week night meals!!! Nice!

Steve, your cook is making my grilled cheese sandwich pretty lame. I love corn can't get fresh here for another month and a half at least, those mushrooms sound delicious and I'm sure the chicken kabobs are too.

Outstanding grilled cheese!

Those poor shrimps never knew what hit them! The meatballs look great, too!

@Aussie Ora Love the name. Hope it's just a joke and not a Warning Label!! @DennisLinkletter - a good start, but I second erik6bd in asking, Where's the Santa Maria?? Haven't tried the Ghost Pepper one, but the Death Dust will certainly "get your attention!"

Foton, I'll start with a double please.

That shot you pulled .. is nothing short of beautiful!!

A quick lunch with some leftover rib meat from yesterday's cook, sweet potato air fries and salad greens from the deck salad bar.

Great pizza cook. Looked very tasty. Your food posts have been great. Can I ask how best to get 550 quickly. I had no problems doing it for my burn in. Next day I did pizzas but couldn't get past 300. I only put three quarter of load of charcoal. Lit up a grape fruit size of charcoal. Opened the vents and damper but just couldn't get past 300. I waited for a hour and then put in the baking stone. Temp dropped and then eventually stabilised at 250 even though I had the vents fully open, guru plug out and damper open. Let it heat soak for another 45 mins. I was running out of time and kids were hungry. How long do you heat soak for? I wonder if the three quarter load of charcoal was the issue. For the burn in I used leftover charcoal was was all small pieces. For the pizza cook, I used large pieces of lump. Pizza still turned out good but took a while. Wifey and kids liked them anyway. The third pizza I put on the main grate to crisp up the base. I didn't have much heat to play with. It was down to 150 by the time I got to the third pizza. Sorry for the long post. Sent from my iPad using Tapatalk

I couldn't resist Syzygies's suggestion of the Milwaukee Compact Blower. He says it is the bomb and I second that. I love the amount of control you have over the air flow, there are 3 speeds and the trigger is a variable control for each of these. This amount of control means that when the sparks start to flow you have fast easy control that will keep the sparks manageable. I suppose this is more important in the 16.5 inch KK which is where I was using the blower. Another benefit is that one can blow the ODK counter clean as well as the floor. There is an extension of about 10 inch with a soft tip and I have that on in the pix but you could take that off it you thought it was too long for the job. It really does just take a few seconds to get a nice fire going. Today I am doing a low temp cook so I don't want a huge fire. Thank you Syzygies.

I try to avoid getting bit by a thing down here .if you do get bit ckreef rub some vegemite on it real quick that should kill the toxins lol Outback Kamado Bar and Grill

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.

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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.

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?