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.I followed eggary's Santa Maria rub but used purple Crack instead of pepper and lemon pepper instead of cayenne and Himalayan salt instead of kosher ..it needed a good trim... gave it a sprinkle..and on it goes with a mixture of wine barrel and cherry..ready to rest I took this to 135. then threw it in the belly of the beast lol..ready to slice . cut it in half so I could cut across the grain it's funny the grain runs different. .and sliced.and look out plated with a macadamia salad lol. Outback kamado Bar and Grill

Hello all! Received shipment of my KK32 about a month ago and finally got my close friends to help me move it to the back patio. I live in Vancouver BC and have been following the forum for quite some time. I have (I hope) learned a lot from you guys and I am really looking forward to cooking on the KK. I am of Italian descent, specifically Napoli, as is my wife, and I am quite familiar with wood burning pizza ovens and everything pizza to the point where I decided to open a pizzeria napoletana in my suburb of Vancouver. You can check it out, the restaurant is called Spacca Napoli Pizzeria and it is a labour of love! Having said that, since having the restaurant, I make all of my wood fired pizza at the restaurant and I was finding that I wasn't really cooking anything exciting at home. Ceramic cookers have always interested me and so I decided to take the plunge. There is not much of a bbq tradition in western Canada and bbq basically does not exist in southern Italy. I mean, growing up we'd have pasta for Thanksgiving dinner and Nutella sandwiches for lunch. Pulled pork, smoked ribs, briskets are things that I love to eat but have zero experience with. Having said that, my plan is to learn how to make these glorious meat products and add North American cuisine to my repertoire Thank you Dennis for all of the info you've given me, and thank YOU, the forum members, for all of the info you'll give me in the future. In the meantime here are a few photos of the delivery (I know that you guys like that!)

Did a 7 hour chuck roast and it turned out amazing. Melts in your mouth and so tender [emoji16] Sent from my SAMSUNG-SM-G935A using Tapatalk

Pizza night, I’ve yet to nail a good pizza cook on Charlie Murphy...but tonight I think I finally did it. Opened up the dampeners and let the KK heat soak for 90 mins. 650*

These look amazing the tip I nearly 2 kg . I thought I would do the ribs today and keep them simple .added some purple Crack .Himalayan salt some garlic and onion powder and a sprinkle of bush spices .on it goes..4 hours in and it's retracting nicely. Outback kamado Bar and Grill

Nice burger, MacKenzie (no beets!) LOL!!!

That pizza turned out great Outback kamado Bar and Grill

That roast looks perfectly delicious. [emoji4]

Dozer, tasty looking pizza.

There yah go! Nice looking pie. Hat's off to Charlie Murphy (aka, Darkness!)

Very tasty looking ribs, Aussie! This last batch of Purple Crack beer was 1.5 oz of pepperberries in a 5 gal batch of beer. I added 1/2 oz more in this batch than the original version.

Look what the nice UPS person showed up with today...................Christmas in October . Been slacking all summer on my KK cooks but really looking forward to spinning some larger chunks of protein, roasting up some ribs and trying a couple pizzas this fall & winter. Rookie question...............do I need to season the baking stone? (guess I should have been paying better attention to the pizza threads ). Too much fun!!!!!