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No water molecules were harmed in this meal, chili and cheese on a bun. One with a little colour and one for Tony.

When I ran out of ice I use to scoop some snow or break off an icicle off the gutter, don't tell my guests, please. It's all natural, right.

This year I got some jelly beans and a hundred dollar gift card .I usually buy something practable. But this year I thought I would try the makers 46 .it's usually about 80 dollars here and I like makers mark must say it does taste nice.just a bit of snow from Mac will cap it off lol Outback kamado Bar and Grill

I use the broiler pan from my oven for a drip pan works pretty good. The one Dennis sends is just to pretty to use as a drip pan. I haven’t used my oven since I have lived here (28) years so figure why not use the broiler pan

Not a lot of benefit over other methods and using it really slows down your pre-heat time. It soaks up a lot of heat, as it's made from the same material as the walls. I haven't used mine in years. If I'm just looking to cook indirectly, it's usually just a sheet of foil; but if the cook is going to drip a lot of fat, then I'll go with a drip pan to catch it to prevent a lot of bad smoke. If you're going with shredded lamb, I understand the cooking technique you proposed now. To quote a previous POTUS - "Stay the course." I based my connective tissue comment on memory/experience. I've never looked for comparative data like you found - interesting though. To put that comparison into a proper perspective - the brisket has almost 50% more connective tissue than the lamb shoulder, so they aren't actually very close at all. While potentially a bit messy, you could always put your empty le Creuset pans under the lamb to start with to catch the drippings, then add the potatoes at the proper time for them to finish with the meat?

@ckreef - I drank most of the bottle of prosecco myself, after polishing off a bottle of wine with dinner, with a little help from my BIL. So, I was "festive" as well - LOL!! @Aussie Ora - Woo, Hoo! USPS acknowledges the tracking number!

Oh boy sorry to hear that! Let’s hope today for sure.

Thanks for asking, Bruce. No, hopefully today.[emoji4]

Mac did you get your water problem repaired?

Looking forward to see how this New Years cook goes. It all sounds very interesting, pictures please if you can and Happy New Year Tekobo and family!

Thanks @tony b. You got me thinking. Lots of questions. So, is Tony right about the connective tissue thing? How do you know what connective tissue different cuts of meat have? I did some googling and found a site which lists the collagen content for different meat "products". Assuming that is a good measure of connective tissue, then beef shin wins at 4.76g/100g. Brisket comes in at 2.88 and skinless chicken breast (why eat that??) at 0.62. A lamb leg by comparison is at 1.68 and lamb shoulder at 2.00. So, a lamb shoulder isn't that far off brisket using this measure. All that googling got me to some interesting slow cooking sites and reminded me of your challenge to try out some sous vide to finish in the KK. Lots to explore there and I'll take up that challenge in due course. What I failed to say in my original post is that part of the reason for the choice of lamb shoulder is because The Husband doesn't want to have to stand there carving on the night so the mission I have been given is to get the lamb to a state where it can be shredded with forks. My usual method to achieve that is the relatively low temperature long cook that I proposed. Still thinking about what to do on Sunday though. One of the sides that I have planned is boulangere potatoes. I was looking through a list of potato recipes and the magic of potatoes cooking under your roast, with fat dripping down onto them, was too good for me to resist. I can fit two le Creuset roasting pans in side by side, on the deflector in the 23" and that seemed like a good way to go. Why have you all abandoned your deflectors? Because they are heavy and the drip pan will do? For the potato gig, the deflector provides a good flat surface for the pans so I may use it or see if the lower grate is just as good. A bit worried about crunching up the potatoes too fast if the pans are directly above the heat on the grate so that's where your advice re the drip pan lower down would come in. Which brings me to timing. On a 7 hour cook, the potatoes will have been in way too long. Leg of lamb would be more compatible for timing. So, I either swap to leg or stick with shoulder but put the potatoes in later, potentially missing out on some of the early fat from the lamb. Decisions, decisions. But fun ones to have to make. Am loving the versatility of my new toys.

I was drinking peach Bellini's Christmas eve. Of course I always add a shot of vodka to the glass to give it a bit more kick. After drinking enough of them to finish the full sized bottle of prosecco I was definitely in the festive spirit.

I just "blowed up the duck!" (it's really fun to do!) and gave it the baking powder/salt rub down. Resting in the fridge until tomorrow when it gets its honey bath. Don't worry, I'm taking pics along the way and will post them all at the end.

Which one is Roger?

Robert. Aussie pictures please once they are up. And Happy New Year guys

Yes! I got it before Christmas. It’s been nasty weather for nola, plus I’ve been traveling a bit, so I haven’t put it up yet. Sent from my iPad using Tapatalk

Snow capped burbon sounds pretty tasty to me. [emoji4]I could have one while I watch the bucket of snow melt.[emoji16]

Sorry to hear about your water issues, MacKenzie, but had to LOL about the ketchup! Too cold here to grill out right now (wish I had your ODK!) Hoping it doesn't wreck my plans for the Peking Duck for NYE. Duck is thawed out in the fridge. Tomorrow is the inflating step (as I call it - Blowing Up the Duck!), with a rub of baking powder and salt on the skin. 24 hours drying in the fridge. Then, the honey/hot water/5 spice shower on Saturday and another overnight dry in the fridge. Sunday on the rotisserie with cherry wood. Pics to follow, assuming I don't freeze to death in the meantime!

All good. I can confirm that my baking stones fit just fine in both KKs with no need for any metal work. AND I have got them the right way round this time Seeing some slow roasted lamb in my near term future, need to get the 21 looking a little less pristine!

Looks incredible...the food and the setting. Enjoy!

They are still working on it, Dirtman, lugging out far more water than should be necessary to prime the pump, doesn't sound good to me.