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Unbeknownst to ya'll, theres a blizzard a blowin out there. But the beast { Colossus } sits contentedly in his house waitin for his duty call and I have a date with a snowblower. Hope your day is going well, Pip Pip ol Chap

Started on the veggies..ready to go..gave them a sprinkle of this great spice..gave the bottom some purple Crack. .then decided to do something different which worked out well melted some blue cheese.added some spice .and mixed it with a cup of apple sauce and a dash of cointeau and inject the chook..gave the chook a lather of the injection and some dizzy pig Tony b sent me this can't believe I have not tried it yet was stuck at the back...I then gave the veggies a slash of truffle oil..and ready to go..give it a rest. .the veggies look good ..ready to carve..and just a nice simple plating lol. Outback kamado Bar and Grill

Package arrived save & sound in Syracuse also! Survived a -2*F overnight in the company mail box. They usually bring packages to the office but didn't this time. Glad I listened to that little voice in my head when I left work last night........."get out of the warm car and check the mail box, ya lazy butt" Glad I did. Thanks Charles & Susan!!! Planning a special salad dressing for a dinner party this weekend A "Pride Of Syracuse" care package on it's way to you today (also a package from Tony B's neck of the woods - The Iowa Popcorn Company). Jon B.

Now we just need it to get through the weather BOMB we are getting, starting today and going until...

It cleared Canada customs so the hard part is over. Shouldn't be long now.

My parcel is in Montreal so maybe, just maybe early next week I'll be the lucky recipient of a very tasty treat.

Me, too! The last one on the right is Chocolate Ghost Peppers - you want something that will just about put you into a coma, eat one of those puppies (I've never been silly enough to try it!) I was wearing glasses and gloves when I mashed them up, but needed a mask, too! Started coughing like I'd been tear gassed!!!

Hello Mac, Scarlett O'Hara grew up on Tara, is she the girl you may be referring too. Pip Pip ol Gal Is it snowing where your at yet

Hab's freeze well whole, but will be a bit mushy when thawed. Better to mash them up and freeze that way (ice cube tray works well for portioning it out.)

Search out ckreef's tutorial on pizza crusts - different styles cook at different temperatures and on different levels within the KK. He's experimented more than anyone here with pizza cooks and I consider him to be the Yoda! Don't get me wrong, MacKenzie and others make outstanding pizzas, as their pics will attest, but Charles has been more of a guide for many of us here. Don't sweat the "high" temp pizza cooks of 750F in the dome. Dennis just frets when folks shoot for 900F +. Then, the firebox is screaming hot (>2000F) and doing that frequently can lead to some long term damage. The dome thermometer is sensing the air temp around it, and isn't affected much by infrared (direct heat from the fire). Adding the pizza stone just increases the soak time is all - by a lot! Plan at least an hour at temperature if you're doing more than one pizza (a well heat soaked stone will shorten the rebound time between pizzas.) If you have an infrared temperature gun, it's a great way to tell if your stone is up to temperature and ready for cooking. (btw - I'm a Mechanical Engineer with a specialty in heat transfer.)

Shouldn't be a problem coming up with something. I'll pass along whatever I come up with for dressings. First thought was a nice glaze (with Reef Peach Jam) on pork chops. Jon's sending you a nice treat - Iowa Popcorn makes tasty snacks!! Hear yah, MacKenzie. While not a "bomb," we're supposed to warm up enough by Sunday so that our next storm will be my favorite - Wintry Mix (freezing rain/sleet/snow). (Note the italics to denote sarcasm!) Thank goodness I don't have to be anywhere on Monday!

How'd you like the Bayou-ish? Speak now or another bottle is headed your way in the next box - LOL!!

Guessing you think "tara" might be a better name for my girl KK. Context is all, folks here would think I was saying a cheerful goodbye to my KK. Not happening, they are here to stay!

Of course. And because I spend a fair bit of my time in the north of England, I will say "tara" back.

I question and say to myself, "Just how hot can they be?" Inquisitive minds are dangerous sometime. I'll certainly take the warning, "VERY HOT" seriously next time. And ya know I was serving this to my guests so I had to gauge it as to it's potency, didn't want to add too much. It's a terrible web them peppers weave, all pretty in color and meant to deceive. Cheerio, do they say that anymore

Aussie, dinner looks really delicious, nice veggies and great colour on the chicken.

I grow chillis here and at the end of the season I turn them into sauces and bottle them. Really handy for marinades or eating with food. Alternative is to dry them and grind them into powder but I've never tried freezing them. If you have enough to make it worth making extra sauce I would do that and either freeze or refrigerate the sauce, depending on how soon you think you will use it.

I was just looking at the tracking usps /auspost interesting to see usps have received conformation that they are being sent and good old as post says it's on its way lol they really need to add facility's, states, country's .it add more to the enjoyment of tracking your parcel Outback kamado Bar and Grill

WHO DAT!! Sent from my iPad using Tapatalk

Certainly looks good, was that towards the rare side, unsure of the pic.

The marinating shot looks like it has some good marbling. Nicely done.

It was just a solo bottle of the Peach White Balsamic - not particularly pic worthy. But, DAH-HAM, Charles, this stuff is da shizzle, my bizzle! Brain's already on overdrive thinking of tasty things to make with it! Have a bit of Bistro Peach Jam, too, so hmmm?

What was in the marinade, Aussie? Looks great on the back end!

Look delicious. I cooked the best tri tip I ever had a few months ago on my KK

Lucky you, Aussie.:)

Or other body parts! If you think habaneros/Scotch bonnets are hot, don't go anywhere near Scorpion, Ghost or Carolina Reaper. They are much, much hotter! I love habaneros for their flavor and the heat level is just right for me, when cut with other ingredients in sauces, marinades and salsas. Not a pepper that I'd eat plain, for sure.

I was making a sauce for Jerk Chicken wings and had to buy some Habernaros. Now I'm not a pepper officiado at all, so I gave it bite, they looked so nice and orange and all. Let me tell ya Purple crack don't stand a chance next to this demon. Although it does warm the lips for a 1/2 hr or so, and don't scratch your nose cause it spreads, could be good for the chapped lips.