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Success is within sight..............Sent a Taste of Syracuse Care package to Reef's Bistro on Thursday Jan 4th - 2 day delivery. Suppose to arrive Monday the 8th. Somehow the mail truck ended up in West Palm Beach, Florida on the 8th. Guess the sun was not shining, so on the 9th it went further south to Opa-Locka, Florida . After soaking up some rays, it headed north, taking a leisurely sightseeing trip and arrived in Macon, Georgia early this morning, January 13th. Macon sent the package to Jeffersonville, GA for delivery. Last Wednesday, while we were tracking the package, I sent an e-mail to USPS in hopes that they would locate it and make sure it didn't get lost. About 30 minutes ago I received a phone call from the Jeffersonville Postmaster. In a smooth & sweet southern accent, he apologized and assured me that the Reef's would have their package by noon today!!!! Very nice touch by USPS....personal phone call. The postmaster didn't mention that any juices were leaking from the carton, so hopefully the extra handling didn't break anything. Typical Snowbird..............headed for Florida in the wintertime!!!!!

Dee tasted the orange/vanilla first words ice cream lol and the key lime reminded her of a consentrate lime cordial which sells down here I have to agree with her .I found a use for it though here is a pic it also involves the peach. will post the cook later on after I cook it lol. Outback kamado Bar and Grill

Had to smoke some thighs after seeing Mackenzie’s smoke at 310 to get bite thru skin using apple and cherry wood my own rub and sauce

While in the middle of typing the above post, the mail delivery person rang my doorbell and handed me this!! Almost tore up the box digging into it! Good thing Aussie packed it so well! And Dah-ham - that does look like a big bag of weed!! All the unpacked goodies!! Good thing this stuff has a long shelf life, as this looks to be a life-time supply!! Will set about shortly to break this down into nickel and dime bags for storage/distribution - LOL! A BIG THANK YOU TO AUSSIE FOR THIS REALLY NICE GIFT - THANKS, MATE!!!

Charles, if you want to do your Dad and Jon both proud, do those Cornish hens like Cornell chicken to go with those salt spuds! It's similar to Alabama White Sauce. Ingredients 1 Large Egg 1 Cup Vegetable Oil 2 Cups Cider Vinegar 3 TBL Kosher Salt (Yeah, it’s a lot of salt, but don’t freak on it!) 1 TBL Poultry Seasoning (I prefer Penzey’s, but whatever use a good one - It’s critical!) ½ Tsp Black Pepper Instructions Need a blender or food processor (fp) to mix this up, as it is a cross between a very thin mayonnaise and a brine. First, place the egg in the blender/fp and pulse 2 or 3 times quickly to break up the egg. With the blender/fp running at medium speed, add the oil in a slow trickle to make an emulsion. Next, with the blender/fp still running at medium, add the vinegar, slowly to not break the emulsion. Finally, dump in the salt, poultry seasoning, and black pepper. Run blender/fp until incorporated. Pour marinade over chicken in a non-reactive pan or in a Ziploc bag and marinate at least 4 hours, preferably overnight. The longer the better – I’ve done it up to 2 days. Cook chicken over indirect heat, with grill at 350-375F. If you want to use a smoking wood, I’d suggest a mild fruit like peach or apple. Cooking Time will vary with cuts – whole versus quarters, versus individual pieces. You can do direct heat if you use the top grate, as this marinade with cause flare-ups, especially in the next step. Baste the chicken with the marinade every 15 -20 minutes. Since it was in contact with raw chicken, stop basting at least 15 minutes before you take the chicken off the grill. (Or, mix up a second clean batch of marinade to baste with if you’re paranoid about such things or if you want to dunk the finished chicken in the marinade one final time as you take it off the grill, similar to Big Bob Gibson’s famous white sauce).

Got tired of waiting for the postman so took off to town. Got home and OMG! You outdid yourself @Jon B. Rotisserie Cornish Hens are on the menu for tomorrow. Will give the salt potatoes a try along with one of the BBQ sauces. Thank you for such an awesome care package. For an interesting side story: My dad (God rest his soul) grew up around Rochester NY. My uncle had a cabin near Naples that we visited every summer when I was young. I'm sure if my dad was still with us he would totally appreciate this care package.

Hey! I wanna play! Sent from my iPad using Tapatalk

Have bought a lot of things unseen. I just wanted to look and talk with a owner, discuss sizes,accessories and shipping options to Canada. Haven’t gone to look yet, but was nice to talk with pizzaiolo, someone with similar interests in outdoor cooking. Again, appreciate everyone’s input, great forum. Regards

The anticipation is killing me. The postman should be here any minute now. We're even delaying our trip into town waiting for him to arrive. That's really kewl they called you. We have a pretty decent small town post office.

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!)

Great looking KK. You're going to love the adventure.

Congrats looks stunning Outback kamado Bar and Grill

Y’all are crazy. I would have loved to see a KK before I got one. I have also had mine for almost 2 years and cook on it approximately 3 times per week- and it still amazes me.

Awesome cheers ckreef and skreef. I like those grill mates packets.had to try the bonus bottles. the orange balsamic yum .the key lime sure has a kick to it but nice .and I finally get to try some reef jam .hopefully your parcel gets to you was a bit worried customs my mistake the lemon myrtle for a bag of weed lol Outback kamado Bar and Grill

Better hope it doesn't detour to Nova Scotia or you'll never see it again.:)

Sounds like Buck Roger's in the 21st Century! Oh sh!t, we ARE in the 21st century!!!

If you're looking for a nice domestic simple brown ale, here a few suggestions: East Coast: Brooklyn Brown Ale Midwest: Bells Brown Ale West Coast: Big Sky Moose Drool (Yes, that's really it's name!)

All these packages. The anticipation is killing me. I also have a generic knife sharpening system in transit. Where is the long range drone delivery service when you need it - LOL

Happened to check Craig's List yesterday. To my surprise a 23 Ultimate was for sale, and only 2 miles from me. Called the owner & got the bad news that it had sold Sunday! Was asking $3,200. Had both side tables. It sold for $2,700 the seller said. I just want to taste some chicken cooked on the KK. You all say it is soo moist. Just thought some might want to know this info.

I'll take melted cheese over scorched nuts any day!