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Thought I would try the keylime white balsamic ckreef sent me decided to marinate some hanger steaks with it mixed some orange juice and lime juice and blended the key lime with some olive oil ..prepared the hanger steaks..and marinated them.. I then got on to the salsa .chopped up some red and green capsicum ,red onion,some corn and a jalapeño with some purple Crack and salt ..I then added some thyme..chopped up a couple of peaches..mixed it all up . .then poured some of these over it. ..and left it in the fridge to meld together with the marinating steaks later on I decided to cook the steaks on max . ...and plated lol. .the key lime marinade worked a treat and the peach salsa was awesome I had to stop eating it or I would not have had any left for the tacos lol. Outback kamado Bar and Grill

I've never made this before and Mrs skreef has never even tried brie so after some Guru inspiration I figured I would try it out. I started by straining out some berries. I cut the brie in half and scooped some out making a pocket to hold the berries. I'm about to wrap it in puff pastry. After wrapping it I gave it an egg wash then put it in the freezer for an hour before baking. Baked in the oven (Yea I was being lazy) at 425* for 25 minutes. Not a bad first attempt. Will do this again.

When you all were giving me advice about my KK purchase, a few of you said you mainly use your ODK and not your IDK and so needed more than one KK to deliver a total meal. I'd read your posts out to The Husband and we'd tut about the mad Americans. I now know you are not all Americans but you are certainly mad and I seem to have joined your number. Here I am, in an English winter, cooking most of my meals outdoors! On to the business at hand. When I was googling to find out about the relative collagen content of different types of meat a couple of weeks ago I came across this recipe for 48 hour cooked beef https://www.washingtonpost.com/recipes/48-hour-beef-ribs/11890/?utm_term=.28849b63b32b. I was willing to devote my oven to this experiment for two days but wondered if I ought to try it out in the KK. And then I remembered that this sort of cooking is what the water bath does best and so I googled further and found this sous vide recipe: http://www.instructables.com/id/Beef-Ribs-Cooked-En-Sous-Vide-135-F-for-48-Hours/. It was easy to do - file the short ribs in your water bath and forget for two days. I didn't have the opportunity to eat them straight away so I kept them in the fridge, still vac packed, for a few days. I thought it would be fun to cook a "typical" English roast dinner in the KK and so started with some veg in a Chinese clay pot and potatoes rolled in goose fat. Here they are part way through cooking. While they were cooking, I warmed up the vac pack with the ribs in warm water. Here they are in their "boil in the bag" format. I cranked up the KK to about 350 degrees C to brown the ribs quickly - approx 3 mins in total. They came out nice The cabbage with red onion was good too A very brown but very satisfying meal. The sauce was made with home made veal stock and the juices from the sous vide bag - very rich. And just perfect for watching the Philadelphia Eagles, against all the pundits' predictions, beat the Atlanta Falcons. Hurrah!

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

Tried two rubs and one marinade, all good. Finished with White balsamic mixed with a little honey. Scallops sauteed in butter and garlic, sweet potato fries with broccolini. Hey, I like salmon with just salt and pepper but always looking for something different

I have not rigged up my rotisserie yet but have been dying to use the flat rotisserie basket that I bought from @Keith OctoForks. The basket depth is adjustable and so could imagine using it to hold and flip fiddly chipolata sausages and small, delicate fish like these red mullet. Here they are, ready to go and in the basket. At the end of the cooking period I lowered them down directly above the coals to get a bit of blistering on the skin. These peppers got a little bit closer earlier - they were actually cooked on the coals for ten minutes to get the skin black and ready to peal off. Delicious Sunday lunch! Did I say I was loving my KKs?

It was but slapped myself in the forehead like dir forgot I had this .. That you sent me could have sprinkled it on the steaks for more awesomeness lol. I'm leaving this in sight for next time Outback kamado Bar and Grill

It's been almost a month.. of very much needed family vacation in the US. We had not been there in 4 years and so had much to do and many people to catch up with. We've been staying with my momma in Corona Del Mar CA most of the time, beautiful place but not really the real world.. LOL Highlights.. We visited a close friend in Montecito just a week after their neighbors were evacuated for the fire but 10 days before the mud slides.. Talk about just missing two huge disasters. I set my son up in Las Vegas to study at CSN and then he'll transfer to UNLV. He's studying hospitality so that's the place.. Took the family to Big Bear where they all saw snow for the first time (and skied) Communication blip.. My momma gave me an iPhone X for Christmas but the install left out some passwords and I may have missed mail in some of my email accounts.. My staff has been wonderful in covering emails and I've been taking calls and handling mails they are unable to.. but I'm guessing there should have been more. Happy Belated New Year to you all.. Going to be great to sleep in my own bed again, sometimes holidays can be soo much work that you can hardly wait to get home to get some rest..

Me too !

Fantastic meal. I'd be all over that.

Oh boy that looks really tasty

What a taste treat that must have been. Looks delicious

Yeah, pretty awesome stuff isn't it. I've never stuffed it with preserves before, but makes sense, seeing as how you put them on the outside after it's baked. I have stuffed them with chopped cooked mushrooms and herbs before.

Looking good Outback kamado Bar and Grill

Wow and then, WOW! Pretty picture until you realize what it really means! Stay safe!

Got a blast when I opened the box. The whole kitchen smelled like lemon pledge while I was breaking it down into the nickel and dime bags - well, only one dime bag (4oz), all the rest went into nickel bags (2 oz).

That's a hearty looking winter meal. Nice combo. Philly's gonna have to score more than 15 points if they are going to move on. Just sayin

Ominous.....sorry to say, it's not a pretty picture. There is something lurking behind the curtain.

Fantastic cook. Way to use the special ingredients.

The Uncle Ralph's sauce is from Rochester........your dad is smiling down on your care package!!!! Welcome and enjoy!!! Robert -5698k PM me your address also!!!

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).

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

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!!!

Iowa finally stuck its toes in the water this past year, creating a legal grower/distributor program. Our first legal grower got their license last week (only 2 are allowed.) We are allowed up to 5 distribution stores in the entire state. Several are in the licensing process, but none are open. The grower won't have a crop until late Summer at the earliest anyway. It's all medical at this point, the list of medical conditions that qualify is only like 5 illnesses, only CDB oil can be sold and the limit on THC concentration is only 3%, which limits the usefulness in many cases, but it's a start.

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!!!!!

I didn't know that. I just checked it out. That's pretty kewl.

Tekobo inspired me to do this cook, you have heard her say she was doing spicy wings. I didn't have wings near the top of the freezer so I did it with thighs. Here they are in a sealed bag marinating in beer, brown sugar and salt. Dried off, and coated with garlic powder, onion powder and paprika. Inside the house the fire is going. Outside the KK is pulled up to the door. On the grill @350F until IT hits 160F. Done. Plated. More of the honey, oyster, chilli sauce added.

To my knowledge in 6 years of being on this Forum, I don't remember a SINGLE person regretting their buying a KK. Now, to be honest, a couple of folks ended up selling theirs afterwards, but not because of dissatisfaction, but just life challenges got in the way and they needed to move on. As they say, "Come on in, the water's great!"

Big bush fire happening in the hills of Perth has reached the shore . Outback kamado Bar and Grill