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I got this smallish belly at Costco, and pork belly burnt ends came to mind. A little Dukes mayo, Texas BBQ Rub, And on the grill Sent from my iPad using Tapatalk

I just couldn't resist after seeing ckreefs Bronx Bomber I just had to make it even with the monsoon. I made homemade sauce add used sausage, pepperoni, meatballs, jalapenos opinions and black olives with fresh mozzarella. Turned out amazing thanks ckreef[emoji847] Sent from my SAMSUNG-SM-G935A using Tapatalk

3 hours in needs more but looking good Outback Kamado Bar and Grill

Wow this was the best piece of beef I've ever had! Envoyé de mon iPhone en utilisant Tapatalk

Nothing better than scratch margaritas and palm trees

I really don't want to talk about my stupidity. Since then I've been buying bagged ice. Eventually I'll get tired of buying bagged ice and fix it or buy another ice maker unit for it. Pissed me off so bad not even willing to deal with it yet. This wasn't that long ago.

Got hold of a bone in pork belly what better way to make sure you have meat on your ribs .I cut off a nice chunk with the skin and gave it some salt to rest over night today I gave it some purple Crack mix saving it for a cook tomorrow 2 days drying out I need crackle dam it lol.was going to do some fancy chopping but just trimmed it up and gave it some grill mates Applewood rubon it goes with a mix of apple and peach can't wait Outback Kamado Bar and Grill

Today was our first cook on the new 23" Ultimate. We're in the middle of the burn in (lots of venting ) so we threw on some Bratwurst and buns around lunchtime. Was delicious!

A chocolate truffle made by my friend and lime ice cream. A very good friend sent me a recipe for lime ice cream that had only a few ingredients, whipping cream, sugar, lime juice and lime zest. Lime zest. All ingredients mixed. and into the ice cream maker. Almost done. Served with the chocolate truffle.

Ready to come off Future burnt ends Sent from my iPad using Tapatalk

It turned out great made up some salad and airfryied chips Outback Kamado Bar and Grill

Ok so the wife had a brilliant idea to replace our $7000 GE Monogram side by side with the new Samsung French door with 2 drawers refrigerator with the new L.E.D. Lights and new metal cooling technology and so on..... My issue is with the Monogram had custom cooling choices for the bottom drawer you could set it for meat, citrus, produce and so on PLUS it had turbo defrost just stick the frozen meat in and set for however many pounds and it would totally thaw it with no water or anything being left behind just a nice thawed meat. The new refrigerator does not have that option it has a separate meat deli drawer with different temp setting fro 42 degrees to 29 degrees so how the heck am I Supposed to thaw my meats now???? Sent from my iPad using Tapatalk

Very nice great cook

I understand, but the goal is to vent the remains of the grout moisture, and you've done that. If you go hotter, try another 50-100°. If you don't see any more moisture, you're vented. But you're trying to avoid a violent vent, which you've accomplished. The goal now is to cool it down slowly enough to press the tiles back in as it cools. Sent from my iPhone using Tapatalk

Wait until you try chicken, it always comes out extra moist, can't get a better cooker than the KK.

Lunch looks wonderful and the young one has an eye on someone else's meal, cute shot.

And burnt ends. I almost forgot to take a pic. These were really good. Not as good as beef, but I'm a beef kinda guy. Sent from my iPhone using Tapatalk

Kiddo enjoyed his play house (after we tapped down all the nails).

Sneaking up on otters? That's a very, very difficult proposition. I was born in Cody, WY and I try and do a winter camping trip in Yellowstone each year. About 10 years back I was fortunate enough to observe a family of otters playing in the water and on the bank. These little guys would slide down the sow covered bank and plop in the water. Once in the water they'd all chase each other and then clamber out of the water, run up the hill in that inimitable way they move, and then do it all over again. These little guys did this for about 45 minutes and never once slowed down. A very memorable moment in my life. I can't imagine how quiet your kayak has to be in order to sneak up on otters. Beautiful craft.

Beautifully done! That had to have been some kind of tasty treat. Kudos to both you and ckreef.

Just the kind of meal you need when the weather is not co-operating, comfort.

I just bought the same pan thanks to your post...... can't wait to use it.... how did you season yours when you got it? Sent from my iPad using Tapatalk

That's the only reason I bought that nice pelican cooler because it's 120 degrees out here and when we go out shopping we go to multiple stores and with the cooler we don't have to rush anymore[emoji106] Sent from my iPad using Tapatalk

When you live in the middle of the desert literally you like to go stock up when it's on sale and not drive an hour each way to go get fresh meat [emoji491] Sent from my iPad using Tapatalk

Nicely done you can't beat a nice pizza .good idea using the heat deflector then your stone .if I did not get the pizza stone I would give this a go .I used mine once lol.since I found out foil is all I need Outback Kamado Bar and Grill

Wow, limes are a favorite ingredient of mine....margaritas.....coronas......I have to add ice cream to that list. Looks great.

One of my favourite cuts now. My butcher has been cutting these out of his carcasses and no one around here seems to understand how amazing this cut is.... Some butchers will also confuse them or label them as the tri-tips. p.s. spelled Picanha

I just made up my mind to get an ice cream maker.

@MacKenzie - Girl, that's some kind of delicious looking desert. Pretty healthy too judging by the ingredients. I'd love a dish.

I remember a lot of bugs when I was camping on Babine Lake at Smithers many moons ago. The bug assault reminded me of Vietnam without the snakes and scorpions and tarantulas, it was just a lot of mosquito's and gnats.

Dang that looks nice and refreshing

No pasta involved. Meat, veggies, sauce and cheese although a bit of pasta in there would work. I totally agree about jar sauce. I've finally got my act together with tomato sauce and that was one of my last cooks using jar sauce.

I understand the pissed off refrigerator situation. I got a brand new $6k refrigerator for $3k. Love the refrigerator but within 3 months I screwed up the ice maker. Totally my fault and I don't really want to talk about it. Arggghh.

Wouldn't I like to be sampling this cook!

Wow that looks fantastic yum yum

I'm drooling all over the place homemade ice cream man that looks good. And top it off with a nice truffle Mac you are the bomb

, actually there are quite a few women on the KK site. I don't know which is worse spell check or auto piolet.

The best way to achieve this is to cook the pizzas on the upper grate. That way you get the direct heat on the toppings from the grill dome, while the stone/steel underneath browns the crust.

Very nice crafts.[emoji16][emoji41]Our rivers are not that big fortunately and mostly gravel bottoms but one can stii wreck a canoe. I've seen that done. Actually we had to go in the spring while the water was high and there weren't too many bugs.

You know that if you are in water that is NOT deep then you run the risk of hitting your head on a boulder underwater I once ran about 20 miles of white water down the Salmon River in Northern California (before they dynamited the Class 5 falls) and I can honestly say that it was not mellow compared to Sea Kayaking. We went over that fall and it took some really strong paddling to get out from under it down force and if you were not prepared for it could have killed you easily, hence the Department of Forestry dynamiting it. After that run down the river I went to sleep that night in a nice comfortable hammock and while dreaming about dodging a boulder iin the river I dumped myself out of that hammock!! Funny at the time since I have only fallen out of a hammock on one other occasion that I cannot describe here . I will stick with deep water since the shoreline is the most dangerous. Here are a few kayaks that I have made that are extremely light and tough.

Defrost the meat by putting it under the covers on the wife's side of the bed

I have a 23" and the old 19.5". Use the 19.5 when its just the wife and I The 23 is brought into service when there is a holiday or party Recently I did four 8 pound shoulders on the 23 at the same time, the 19.5" would not have handled that. i used the 19.5 to prepare appetizers while the shoulders cooked on the 23. Go for the 23", you'l never regret it.