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Sunday nights is pizza night at our household. This time I tried the hairdryer trick... that worked a treat. Temp got up very quickly. Heat soaked for 40 mins and we were ready. Nicholas like pizza bianca Zara my 3 yo likes to make her own pizza. Alex likes capsicum and ham. Wifey and mine. Salami and the smoked ribs fro last night. And our dachshund loved the leftovers. Sent from my iPhone using Tapatalk

My family and friends voted to keep it really simple for our upcoming 4th of July celebration and just stick to good old classic grilling hotdogs & hamburgers, corn on the cob &watermelon, but I just couldn't let this weekend go by without doing something on my Komodo...Who said I run a democracy at my house anyway? Started off with a couple of pork shoulders picked up from Costco and after about 13 hours on Pele, we have the following results:

This thread title is a joke with a member on the Kamado Guru forum. Sure glad I don't own a dog or I'd be fighting him for this meal. MD rare Sashimi grade tuna steaks served with homemade punzu sauce and pickled ginger. Grilled fresh sweet corn and a feta/iceberg/spinach side salad with a homemade fresh raspberry Vinaigrette dressing. This wasn't planned but The Fresh Market had sushimi grade tuna steaks (7 oz about 1 1/4" thick) on sale for $4.99 each. These were the best, cheapest tuna steaks I've ever bought. I should have bought more for a future cook. That's okay going back there tomorrow morning and going to get another 6 or 9.

Another mayo experiment tonight. This time - surf & turf. Mayo slather on both the shrimp and the steak to hold the rubs. Also, did another air fryer experiment - tonight was frozen french fries. I liked them much better than last night's onion rings. The steak had Sriracha stix inserted, with the outside rubs of Oakridge Carne Costa with some Espresso Salt, served on top of sauteed mushrooms with a balsamic glaze. Lazy tonight, only a plated picture.

I find it gets a bit challenging too do 4 different things on the kk at the same time. So much to think about like what wood can I use for everything and temp and cook times. Didn't think that the Blues Hog BBQ Sauce was that great it's very sweat. I'd rather have hot and spicy [emoji892] myself. Sent my DigiQ back as it had some issues ended up upgrading to the CyberQ I like that there are 3 meat probs and you can control it from your iPad or phone[emoji7] I also finally pulled out my Boos Walnut block I bought 2 years ago that was still sealed sitting in what my wife calls the Harry Potter closet[emoji23] put a really good coat of oil on it and it sucked it right up good thing I didn't wait any longer it might have started to split🤤 Sent from my SAMSUNG-SM-G935A using Tapatalk

First beet greens of the season, so tender and tasty. Served with some leftover beef roast and a twice baked potato.

So, last night's cook was my 1st attempt at mayo instead of mustard as my base. Spun some lovely Berkshire bone in chops with an ear of corn. The setup - Sriracha stix (on the right) inserted into the chops, light slather of mayo on the chops - one gets the IPA rub and the other gets the Slap Yo Daddy. Into the roti basket (1st cook with it), along with the ear of corn. Onto the KK, direct @ 350F with a big chunk of peach wood. An hour later. Plated up with some air fryer frozen onion rings (1st cook of those, too! Nice and crispy, but this particular brand didn't have a ton of onion inside.)

Just honing up my cooking skills for a special Canadian dinner. Started the day with a tasty breakfast including a Canadian condiment. Drum roll please for the main event. Poutine, our dish!!!!!!!!!!!!!! Fries, chicken gravy and cheese curd.

Dang Mac! Those pictures are so clear it looks like I could just pick up my fork and start eating that lovely looking meal

Oh no my friend....ketchup/poutine, well ketchup and ANYTHING is a beautiful thing..... Ever tried ketchup chips? http://www.avclub.com/article/what-canadians-understand-about-ketchup-chips-amer-241597

Let's end the celebrations with a Canadian Bacon grilled cheese sandwich with a side of fries. Mayo with some sriracha sauce for a little spice, Plated with fries and......

Hi, So, going for a big cook on the 4th. Got a 25-30 pound pig. Plan on putting down for a 24 hr brine. Usually, I just use a pretty normal salt, sugar mix with a few spices for my chicken soaks, any suggestions for a pig would be great. I've read most of the threads on past cooks. Hope for mine to turn out like KJS's. See his thread below. Here is my planned set-up. Any lessons learned or suggestions would be much appreciated. My KK is a 32", here are my initial thoughts bottom up. I do have the dividers for the basket but, planned on doing a full load of extruded coconut. Don't plan on using any of the ceramic inserts. Just built my 4qt smoke pot. Plan on a full load of coffee wood splits in it Bottom grate. Plan on two big roasting pans, with foil out to the grate handles to funnel the drippings into the pans. Main grate. Hadn't planned on putting any foil down like KJS did, Thought the drip pans would shield the bottom of the pig from scorching. I have 4 probe remote thermo. Plan on a couple in the front and back of the pig and one at main grate level Plan on going 250F till temp is there then pull the pig, pull the drip pan and ramp the heat to 350F, put the pig back on and crisp off the skin. Wondering about a mop during the process or just a good ole dry rub? Finishing sauce? Thought some of these looked interesting. sichuan-chili-peanut-vinaigrette-thai-lime-herb-spanish-salsa-verde-sauce-recipes.html I'll take a lot of pics to share. This will be fun. Thanks in advance for comments!

I started the day by brewing a Gose that had been souring in the kettle since Thursday. After the beer was in the fermenter I assembled a pork belly porchetta with pork tenderloin in the middle and added rosemary, fennel, sage, garlic, olive oil, salt, ground pepperberries and lemon zest. The porchetta will be cooked on the rotisserie tomorrow. I will post more pictures tomorrow after the cook. Sent from my SM-N920V using Tapatalk

My latest dozen of eggs had some interesting colours for the egg shells. They are all the same colour inside though, this was a green one cracked open.

When Wal-Mart, Target and local stores don't carry the good stuff just order it online. Found a great website called Staub's that sells BBQ stuff at great prices and shipping was a flat $10.99 for EVERYTHING. MUCH CHEAPER THEN AMAZON! Sent from my SAMSUNG-SM-G935A using Tapatalk

Yummy!

Dadgummit all anyways, @MacKenzie! Now I'm starving and my diet is on life support! Beautiful colors and a wonderful cook. Kudos to ya.

Did some short ribs. Turned out tasty. Wifey enjoyed it. Put a rub in the ribs overnight. Put it on for 7 hours... I went out and when I can home the temperature was too low hence it took longer. First time I have cooked short ribs. This was way too much food for us lol. Couldn't finish them so the leftovers will be used for pizza tomorrow. It's been cold and pouring with rain today. Chestnuts in the KK was a perfect way to finish off dinner with a Pinot. Sent from my iPhone using Tapatalk

Absolutely droolicious! Congrats on a beautiful cook, Charles. Very nicely done.

SmallBBQr, there are certain things that MUST be accompanied by ketchup. Now the trick is to get a great ketchup. I have seen the ketchup chips but never bought them, I like the bbqed ones. CK, I did printout that recipe for making ketchup and hopefully I'll give it a try when the tomatoes are in season.

OMG - that all looks so fantastic, especially love the crispy look of your egg while still having the runny yolk! Lip smackin goodness! Happy Brithday to all or our Canadian Brothers and Sisters!

It looks good to me. I'm with @tony b throw that ketchup in the trash. Sort of an insult to Canadian Day. For a relatively decent article on the origins of ketchup, check this out..... How Was Ketchup Invented

Cheers!

Tony, I forgot to mention that I mixed up a little sriracha and mayo for the crispy potatoes that were for breakfast.

Sounds like a lot of fun.. Please remember to take some shots that are either square (iphone setting) or from a bit back so I can crop them square for Instagram.. so many rectangular shots can't be used on Instagram. Thanks in advance..

Ketchup on poutine - heresy, MacKenzie, just heresy! Happy Canada Day! 150 years strong!

Pictures, pictures, and more pictures! We rarely see whole pig cooks on this Forum, so we'd all be very interested in how it comes out. A basic mop of apple juice, cider vinegar, fresh ground black pepper, red pepper flakes and sea/Kosher salt on the pig's belly, every 30 minutes or so, should do the trick. Don't bother slathering the skin side of the pig - it will just roll off.

Had a co-worker who had Acrunanas. We had to work one Saturday and he brought in the eggs and I brought in the country ham and biscuits and we had "Green Eggs & Ham" Breakfast!!

Our local supermarket carries Stubbs. I'm down with the TN Red Sauce from Blues Hog. Never seen Millie's before. Will be interested in what you think of those?

Yes, a green/blue egg is certainly an Araucana egg. They were popularized in Berkeley by e.g. Cafe Fanny (now-closed part of Chez Panisse diaspora), and they fetch the best price in New York City's Union Square farmers market. Mostly, for the novelty. Many factors make big differences in yolk quality, but shell color (or breed, for that matter) isn't so significant. More relevant, do the chickens get to eat bugs? The best chicken coop setup keeps moving the coop across a grass field also used by grazing animals, as described e.g. by Michael Pollan. Araucana chickens aren't that popular in home coops, because they don't have the greatest temperament, and they're flyers: Unless you clip their wings, no fence will hold them. There are chickens that lay deep chocolate brown eggs, a far rarer sight. I'd look for those if I were raising chickens. Instead, I take care of neighbor coops.

Excellent rib roast, MacKenzie. That center looks perfect! LIked the Hawaiian black salt, but where's the Purple Crack? @CeramicChef - even MacKenzie doesn't put ketchup on a baked potato!

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.

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.

I never understood why the 19" isn't a better seller. It's just a hair bigger than a common large green kamado, which happens to be the most popular size by a wide margin. It's also ~$1000 cheaper, which doesn't hurt.