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A shortbread bottom crust, fresh grilled peaches and a crumble topping. This was going to be a full recipe post but I had a couple technical difficulties along the way. Thinking back on yesterday I believe Publix snuck a batch of cling peaches in on me. You must use Freestone peaches if you're going to grill them, and these peaches were not coming off the pit. Maybe next weekend I'll try again for a recipe post. For now I'll leave you with a few pictures. It was delicious.

Did a whole smoked beef tenderloin with garlic parmesan smash potatoes and roasted peppers turned out perfect[emoji7] Sent from my SAMSUNG-SM-G935A using Tapatalk

Turned them into a burger with a bit of sauce Outback Kamado Bar and Grill

Well.....well.....look what just arrived, my new custom stainless lined cabinet. Had to get one after seeing Mr. Pearson's !! This is 48"W x 36"H x 28" D I must say I'm extremely pleased with the quality (wouldn't expect anything less from Dennis!!!) and look; great addition to my KK family . Attached are some unboxing photos for your viewing pleasure.

So I didn't take any pictures once everything was done but this was my best brisket to date. I wanted to do- pork belly burnt ends, packer brisket, 2 racks of St. Louis ribs and ABTs for my BBQ. Guests were bringing the sides. Could I fit this all in my 23?!?? Let's see! brisket on the main grate first thing in morning (I heat soaked my kk overnight so it was ready to go right away) now it was time time for the ribs. Luckily I timed wrapping my brisket with when to put the ribs on. My heat deflector was on the handles of the charcoal basket so I was worried about these babies being too close to the heat. then returned the brisket with foil then on the upper rack went my pork belly burnt ends success!!! When the brisket was done I put on the ABTs I didn't get a pick of them on or any further pictures after this final verdict- awesome brisket, ribs were good - definitely not burnt so I wouldn't worry about using the lower rack again and the burnt ends and ABTs disappeared at an alarming rate over all an awesome BBQ and I didn't even have to light a second kamado! Up next- the epic dinner I cooked my husband for our anniversary!

Marinated a flank steak overnight in soy sauce, rice wine vinegar, smashed garlic, and, olive oil, pepper and cider vinegar. Used some for a dipping sauce. Seared at 450F then put a heat shield on the lower rack of Little Ms. Pebbles to finish the cooking. I planned to stop just under 140F but ... it went a little higher. This steak was soooooooo moist. Plated with baked potato and sauerkraut salad, dipping sauce.

I love peaches and wouldn't be nice for dinner. Awesome flavour I'm sure.

One of the things that I miss about down home - really good peaches. That crumble looks simply delicious!!

Outstanding job on that tenderloin!

I used to use the BF quote as my tagline - "Beer is proof that God loves us and wants us to be happy!"

This was a compilation of 3 different recipes. Sort of the best of everything. I was rolling on a really nice recipe post when the crappy peaches threw me for a loop. I'll probably try again next weekend.

Nice!

I agree with @PequodI'm definitely not a fan of low-n-slow chooks with rubbery skin. I like 400*. If the skin doesn't come out crispy I consider it a fail.

the tenderloin does look perfect as well as the rest. Great job on the cook.

Cheers mate .the apple bourbon sauce was terific Outback Kamado Bar and Grill

Those look great Aussie.

Killer cook. They had whole beef tenderloin (choice grade) for $12.99 per lb earlier today at Fresh Market. I almost pulled the trigger. Now I wish I had.

That looks so perfect, erik, beautiful.

Interesting cook for sure. I've never had beef cheeks before. I'd give them a go.

That last burger pix looks sooo good, and I noticed those Aussie famous beets in there too.

@Aussie Ora - great pics! I love that plated shot as well as the condiments on that plate. Beautifully done. I love cheek meat and that looks wonderful. Congrats!

@Aussie Ora - thanks for the encouragement. Every once in a great while i stumble onto/into something good. Those gourmet burgers were really good.

Lobster stuffed shrimp severed with sizzle corn and ABT'S.

Richard Johnson posk. Spend what you think a flower pot is worth. Sent from my iPad using Tapatalk