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I discovered food at school compared to my parents the old man loved his pressure cooker and was giving us German rye bread with cold potatoes and salt and pepper for lunch. mum made a good spa bog but that was it .my true love of cooking came from my grandmother who was a shearers cook who made the best pumpkin scones . Outback kamado Bar and Grill

Heard this tonight on Sirius XM. And, what a cool name for a band!

I grew up with Portuguese parents came to America in 1953 my mother did all the cooking in the house.My dad did all the cooking outside.I remember when my parents bought a 155 acre farm first thing my father build was a stone bread oven outside.Then a pig roast pit and a clam bake pig.Sunday was the day all my family arrived for a feast all summer long.Dam I miss him very smart man.

I think that’s wonderful. My dad was the cook in my family and I can remember all the great meals he made. I think the times when families used to meet for dinner and have wonderful conversations and great food are slowly but surely disappearing.

It is funny you say that Bruce because I have always eaten well, thanks to my Mother. The funny thing is that I didn't realize it until I left home. I thought everyone ate the way we did and it was just the way it was. LOL I can still remember when I found out differently. That was when I realized what a fantastic cook my mother was.

As a compromise to brisket, do a bottom round or chuck roast. Cook it just like a brisket, (Franklin method).

Have great childhood memories but we grew up on Kraft Mac & Cheese and Kraft Spaghetti from a box. I think Mom's special dinner was hamburger stroganoff. Dad did cook hamburgers outside on the charcoal grill ......but they all tasted like the lighter fluid he used to get the charcoals going. My sisters and I got really good at making grilled american cheese sandwiches and sending Mom & Dad out to dinner . Different motivation but I believe that is why I enjoy cooking so much today!!!!!!

Yes I do and I will see if I can rig it up quickly if the MEATER doesn't "magically" connect half way through the cook like it has in the past!

I do think that you could figure out a way to hang the breasts for the next time you do this cook. Using some SS rods to make a hanging rack that will fit inside the KK would be in my first plan.

Aussie, gotta love those grandmothers, my Mum's Mum was a good cook also. Guess that's where my Mum got it.[emoji4]

Glad you like the "open" rub - LOL! It was one of their experimental ones that I subscribed to via Kickstarter last year. I didn't care for it and since you liked the Pineapple Head, figured you'd give it a better home than I would. I never cooked with it, only opened it and sampled it. Number 6 on the other hand, you and ckreef got re-orders of that one, as I liked it much better than most of the others in their Pitmaster Select series. It and #1 were my favorites. We'll see which ones in the series of 6 rubs actually goes into production now. I've been a big fan of Uncle Dougie's wing sauce for over 25 years. One of the best that I've ever run across. I always have it around the house. It's good on other stuff, too. I like it on pulled pork - a change of pace to regular vinegar sauce. Glad to see that you and Dee like it, too! For folks stateside, it's available via Amazon. I buy it by the case - a LOT cheaper. It keeps very well.

Just got the call new cabinet cold smoke we be delivered 2/2/18 between 10am to 3pm.

I used olive oil, lemon, garlic, and a bit of oregano to season. Just a very simple, clean meal similar to how the Greeks would serve. Sent from my iPhone using Tapatalk

When I move around I clank now LOL