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I just got back from a great vacation down on Key Biscayne and was inspired to do a cuban cook. This was the first time I have tried fish on the kk. it won't be the last. I first made the "sauce" to have with the fish. It looks a lot like guacamole but has a few other interesting ingredients; olives with pimientos, capers, and olive oil. I pulled out the juicer for some lime juice. I only needed a couple tablespoons but it is the summer and I tend to go through a lot of limes so I made extra. Next was a couple of avocados. They get mashed up with the lime juice and then the diced olives with pimientos and some capers. Add a little olive oil, salt and pepper to taste. Finished product. The snapper was already gutted and scaled. I filled the cavity with thin slices of limes, onions, and some cilantro sprigs. I ran a few toothpicks through it to keep it closed. I cut a few slits on both sides, brushed with EVOO, and added kosher salt and pepper. this is the basket I got from Keith at Octoforks. This probably would have been great on the rotisserie that it was designed for but I also needed to do a few chicken kebobs so I just used it right on the grate to make it easier to flip. Everything on the grill. Finished up and off the grill. Everything came out great. We also had some cilantro lime rice and black beans. Nice dinner. The next to last night we were there, we were treated to a fantastic light show by mother nature. A storm cell came up the bay while the sun was setting behind it. I leave you with these:

As I said in my Email.. I'm guessing she thinks the firebox is broken when we shipped it in two pieces. I think you might be able to do better than $1200 because it was $2200 new in 2005.. That was 12 years ago.. only $7 a month depreciation? I have no idea what a firebox would cost because I've never sold one without a grill. I've had fireboxes that were wedged into grills so tightly that when the customer tried to remove them they broke but never on their own without water damage. That must be one of the very first grills we built with the CNC metal.. we called it a Supreme Plus.. but I'm amazed it still has the old 1/4" SS rod front latch.. CNC hinge but not CNC latch? We can update that easily.. Don't worry about the chimney shaft it's 304 stainless and may have some surface discoloration but will be structurally sound. As I said CALL ME! I can get you everything..

A week or so ago I made some Orondo Ruby Reef Jam. Last night I made some Rainer Cherry Reef Jam and this morning I made a batch of Grilled Peach Reef Jam. These last 2 jams I used a reduced sugar recipe for the first time. I like the reduced sugar it lets more fruit flavor come through. It did setup harder than I like so next year I'll have to figure out how to get a looser set. Anyway a few pictures from the Grilled Peach Reef Jam. Once again I forgot to take a cooking picture. So to sum up this years Reef Jam canning, from left to right: Orondo Ruby Rainer Grilled Peach

Cleaned them up then gave them a bit of cherry been saving this one on it goessitting nicely looking goodand ready to gothey turned out great the rub tasted awesome Outback Kamado Bar and Grill

MacKenzie should be the co-instructor!!!!!!!!

I love red leicester cheese for its high melt .it does not look the best but it tasted so good Outback Kamado Bar and Grill

One of my favorite sayings as an Engineer - "Perfection is the enemy of 'Good Enough'."

Gorgeous sunset pics! The first one almost looks like an atom bomb going off!

So did I, it's called a ziplock baggie. I just cut out one of the lower corners for the wires to go through.

Based on the prep pic, I assumed it was a slice of tomato. There weren't any beets on that platter, so you sneaked that one in on me at the end!

Tomato pie is one of my favorite summertime dishes!

Those fish cages are worth their weight in gold.. nothing worse than fish skin stuck to a grate!

As the resident fish expert here, I'm cradle old school Catholic, that's fish done right if I ever saw it! Congrats and kudos all over the place! Simply droolicious.

Very nice. One of my favourites. How long did you go for? IT? Sent from my ONEPLUS A3003 using Tapatalk

Love snapper looks tasty love the storm pics Outback Kamado Bar and Grill

Wow great looking dinner and those the weather shots are beautiful

Nice juicy lucy. I see pineapple but no beets? What's up, Aussie???

I love Juicy Lucies and those are certainly quite lovable! Nicely done.

Now your talking i bet it was very juicy

I had this tri tip I forgot about gave it a local coffee double black Diamond rub I get down here Outback Kamado Bar and Grill

Oh my goodness, Tony you are killing. You are weeks ahead of us. I'm with you on the sweet corn it is to die for when fresh. I suffered thru another pizza, finished off the dough I started last Fri. It is just coming off the KK. It has a hole in it.

the 32" has 4 stones in total. 2 more rectangular pieces are to allow for larger cuts. They cover from front to back with no gap, only larger gaps along the sides. This allows for a large cut of meat to not get burnt on its edges. The second set, more shaped like the KK, rounded edges are for standard smoking. They should have a gap all the way around to allow for heat to rise around the outer edge. You will also have a stainless frame that clips onto the charcoal basket and that is what the stones sit on. In all honesty, you do not need them. Add the lower grate and add a double layer of foil on it. The fire to grill distance is further apart then the standard kamado. This allows for an amazing cook without the need to use the bulky stones. Trust us.... it works great!