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She could care less what I buy as long as it's cooked on the KK the girls are happy. Im pretty sure it was the point she lifted the Michigan Maple block at 87 pounds and turned to me and asked me how many I needed. The rules are I cook she cleans been that way from day 1 over 10 years ago and yes I we sleep with the dogs [emoji190] we have 3 English Bulldogs and they are always in the bed with us. Smh 🤦‍♂️ Sent from my iPad using Tapatalk

Such a nice evening, perfect time to fire up Pebbles and bake a couple of pizzas. Cheese on the bottom and cheese on the top, hot pepperoni, tomatoes, Salsa al Tartufo Speciale, fennel and anise seeds. KK is a little hotter than my normal cook but it is only heat soaked to about 500F. First one is baked. Second one is done, both took 8 mins and no wait time in between. Sliced. I used the Baking Steel 15 inch griddle just to see how it would work. Bottom crust.

Dang.....I think Syzygies has seen me prep food and cook..........guilty as described !!!!!!!!

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

In my house I'd be able to put those three cutting boards anywhere I wanted. (Though I might also hear about it. Laurie wouldn't be able to lift them. )

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.)

I known you love your bugs mate Outback Kamado Bar and Grill

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

if I bought that knife for my kitchen I would probably never use it, it's too beautiful I wouldn't want to get it messed up or scratched.

Dayumn... knife porn! Sent from my iPhone using Tapatalk

Yum yum looking very tasty

Simply WOWZERS!

@erik6bd - buddy, if this kind of cook is what you produce with 3 cutting boards and those knives, why is your wife even asking? Wonderful cook! Kudos.

@erik6bd - and how do you like sleeping with the dog? I understand that 3 cutting boards is just the beginning. Like I always say, "Welcome to The Addiction." Keep up the good fight!

Yum! Mac you always make such amazing meals

That crust looks amazing.

Wow great pizza. Sent from my iPad using Tapatalk

Agreed. The only times I'm in a hurry to get the KK up to temp is when the snow is flying or it's raining sideways. Outside of that I'll have a nice adult beverage in my hand and just wait it out.

I was thinking the same exact thing, Jon! Dangerous territory he was venturing into.

Tasty looking salmon!

Just when you thought all was right with the world you realized you forgot something, a marine navigation chart and a tide table in the last 20 years I have seen many people run aground here but this guy was the smartest. He waited until the boat was in knee deep water and then walked ashore to the nearest pub for a case of beer and carried it back to wait for the next high tide! It was the first thing he did right all day Normally it looks like this and it was the view when he sailed into it.

You could always order a custom teak table from dennis

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.

I'm a guy that enjoys the Zen of BBQ. I'll light Beauty! or TheBeast, set my vents, and go in and prep the cook and prep the cook with a good whiskey. When I'm done prepping the cook and the cook, I go out and things are ready from the KK point of view. I'm not looking to rush through the best part of the day.