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I totally love this cooking steel works so good for smash burgers evan bacon plus I found a killer heavy duty spatula that works great on smash burgers it's a Mercer Hells Kitchen. Sent from my SAMSUNG-SM-G935A using Tapatalk

This meat loaf looks more like a fattie than meatloaf but it worked great on the grill without being in a dish. I used plastic wrap rolled the meat into a loaf and twisted the ends of the plastic wrap to get this shape. Remember the meat that I ground last week, well here it is again, on the 400F KK until internal temp. was 154F. Meat loaf is done. Potato scallop. My garden peas. Sliced. Plated. Those fresh peas are so tender and sweet, no way was I going to cook them.

Scoot on over you two. I'm gettin' some of this before you two have to diet with me! Very nice seafood cook. Kudos!

There was no way I was going to let vegemite pollute my fine cherry jam - LOL

I just hand carried a slab of pink Himalayan salt from Bangkok that is dying to have some scallops cooked on it..

ck, I'll share all the clams with you. Poor erik, he isn't going to have much left after we are done.

Orondo Ruby Cherries? - that's a new one to me so I did a little research. In 2001 a Rainer Cherry farmer from Orondo Washington noticed a strange cherry tree in the middle of his Rainer orchard. He figured it was a natural hybrid cross pollination of Bing and Rainer Cherries. It produced fruit earlier in the year, was bigger, slightly sweeter, redder, and more firm then his Rainer Cherries. He sent samples off to a fruit tree laboratory and discovered that it was not a hybrid rather a whole new species that mother nature had given him. In 2008 he was awarded a patent for his new cherries and the process of grafting, growing and harvesting Orondo Cherries began. His patent doesn't expire until 2028 so for now it's a very limited crop with availability only for a couple of weeks at the beginning of July, if your lucky enough to find them. I managed to get hold of a few boxes so I decided to make a batch of Reef Jam. I almost forgot to heat up my seal lids so I had to scramble in the middle of the cook process. During all that I forgot to take a picture of the jam cooking. Going to make some cherry pork chops for dinner tomorrow night.

You can always use a Frog Mat if you can't find the stainless steel mats. They are good for up to 400 F. I've owned one for many years and it does come in handy, especially for doing Baconators (aka Fatties). http://frogmats.com/

I have to say that Japanese pork (butaniku) is the best! Trimmed, dry brined for 24 hours, and cooked a bit hot at 250 for 9 hours. We were out playing all day so no Texas crutch. While I usually think wrapping helps keep butts moist I was happy to have the bark on this cook.

This reminds me of a scene in the Beavis and Butthead movie, that I can't bring myself to post. The last word of the scene is "FIIRRREE!" Sent from my iPad using Tapatalk

Not only is it the fastest way to light and heat your grill.. It brings back the long forgotten 5 year old pyromaniac in all of us!!

End results..... check this recipe out it has great step by step details http://amazingribs.com/recipes/beef/prime_rib_roast.html Amazing [emoji7] Sent from my SAMSUNG-SM-G935A using Tapatalk

Perfect!

It is so hard to beat burgers, yummy.

That looks like a whole other level on smash burgers. Awesome.

@erik6bd - great burgers! I think burgers are just about the perfect sandwich and yours are about as close to perfection as I've seen. I love how bleu cheese adds a depth of flavor you don't get with cheddar and other cheeses. Kudos to ya!

The vegemite would have looked great in that pic lol Outback Kamado Bar and Grill

Love a great meatloaf awesome looking meal Mac the wire mesh is that your deflector ? Outback Kamado Bar and Grill

To be honest I'd rather have ALL SCALLOPS myself even know the shrimp were great I just have a thing for nicely seasoned and fried scallops [emoji106] Sent from my iPad using Tapatalk

Bruce, thanks, and this is just the beginning of the fresh from the garden stuff. Yellow beans are next, and how I love those things. You will see them for breakfast soon.

@MacKenzie - oh heck YEAH! Love that plated shot. I swear you were a food stylist in another life. Great photography.

Dang it - I was hoping you didn't like them so I could have a double serving of scallops.

I'm picking them out so I can get as many as possible before anyone else.

You just send them scallops my way - LOL

I'd pick all those scallops out first.

Tasty Sent from my iPhone using Tapatalk Pro

Fine looking seafood platter. Great cook. Money shot makes me want a plate.

Aussie - good thing you're down under - I be all over that cook like a starving pit bull on a new bone. Gorgeous cook!

Looks fantastic. Nice one... Sent from my ONEPLUS A3003 using Tapatalk

Oh that looks good!

Nailed that one! Amazing looking crackle!

Aussie that looks so cool, great cook yum yum yum

That looks amazing! Great cook!

Aussie, you are on a roll, grrrreat cook.

We have a winner. Taste is awesome. The set was a little loose (the way I like it). Maybe just a Itty-bitty bit grainy but definitely great on toast. (I could just be to critical with myself.) Sure glad it came out because I was a little worried since pitting 3 lbs of cherries using the hard plastic straw method takes some work.