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Got a couple of breasts and thought I would bake them on the Jr sliced them upthen mixed some baby spinach with ricotta on the panand pressed it into the chookthen added some purple Crack and white ice crystal  then some parmesan and a sprinkle of this on it goeslooking goodjust some simple veg and airfried chips tasted great Outback Kamado Bar and Grill

I had in mind to smoke a couple of pork butts low and slow. I had not cooked on Mable in about a year, due to a number of factors. I had not cleaned her since the last cook, nor had I done any routine spring maintenance this year. To make a long story short, Mable remained true to her pedigree, all the fault was mine. I first became aware of an issue when I could not stabilize her temperature. After seven years of set and forget simplicity, I was not expecting her temp to continue to climb. I knew that air was getting in somewhere, though. I discovered the problem was the knob on the back door. it was loose and unable to be tightened with fire in the cooker. I MacGuyvered a quick fix using some Gorilla tape. Fortunately, Mable had not stabilized at 300. After the improvised repair, I was able to slowly back down the temp to 210 over the course of the next two hours. The problem started around 2:00 am, and by 4:30 am I was able to get some shuteye. As I type this, the temp is about 240 and the meat is 163 degrees. I anticipate a delicious pulled pork dinner, thanks to the incredible engineering that goes into these cookers. They are engineered to be airtight, but it does take some routine maintenance to keep it that way. Once the air leak was sealed, Mable was as happy as a clam at high tide. I am posting a few photos to support the verbiage. I will post a finished product pic or two. Note: I just went out and took pics 7 and 8. Internal is 168. I will foil at 175.

That is one of the amazing things about how Dennis has engineered these KKs. You can have a runaway temp, which was caused by my failure to do my spring maintenance, and still easily rein in the fiery beast and settle down for a routine cook. And by routine, of course, I mean DELICIOUS!

More OctoForks work but this time on the big KK for the first time.:) Marinated in Frank's Red Hot Sauce. Done. Plated and yes, those are fresh beet greens from the garden.

After eating out all week while on family vacation, picked up some wild sockeye and asparagus on the way home.

Packing light for a quick day trip? Sounds like you need staff for that sort of thing, like Porters/Redcaps

Aussie, dinner sure looks delicious.

Absolutely beautiful cook. And absolutely beautiful colors on those played shots. Mega-kudos on this 5 star cook!

Perfect!

Picked up a couple of beef roasts yesterday to make some ground meat, Ready to rock and roll. Only about 4 pounds so used the Electrolux to grind. Grilled a portabella mushroom and topped it with a burger Added cheese and put it under the broiler, sides were potato wedges and caramelized onions and cooked tomatoes.

That looks like a great meal. Glad I don't have monsoons where I live!!

Tell me about it, honey! Like the famous quote from George Bernard Shaw goes - Youth is wasted on the young!

Just to throw in my 2 cents, I agree with MacKenzie that both have their places, but IF I could only have one, I would take the steel over the stone any day. I use my baking steel FAR more often than the stone - biggest reason is I love searing on it. It also works very well for doing in-oven pizza under the broiler. A little bit of ghee to final sear that steak is freakin amazing!! One thing we do which may be a little outside the norm is use it a cooling stone for charcuterie plates. Throw it in the deep freeze for a few hours and then cover it with foil or parchment and your meat and cheese stay nicely chilled longer. One suggestion....if you don't mind the extra weight, get the thickest one you can! 1/2 inch would be great!! The more thermal mass the better.

Sourdough bread from homeground flour.