Leaderboard

Picked up the 2 halves. One was still frozen Fit on Gossamer very well. I rubbed him with olive oil and a generous sprinkle of salt. 1/2 way through the cook. All done. Fried skin in oil and had some great cracklings. Served with Hawaiian rolls and vinegar bbq sauce. Overall the meal was a huge hit. Sent from my iPhone using Tapatalk

Yes Sirrreeee! The thread title is an accurate description. Tomahawk steaks cut from Angus veal. At about 4" in diameter and 2" thick they make the perfect single serving Tomahawk steaks. M&T Meats did me right with these. All trimmed up. I made a quick batch of Reef's Montreal marinade. Into the fridge for a couple of hours. Made some blue cheese compound butter. I decided on a reverse sear. Here they are on the low-n-slow phase. Hickory chunks for a kiss of smoke. A couple baked potatoes along for the ride. It's at this point I need to stop the narrative and tell a story........... Time for the sear phase. I got the Akorn Jr blazing hot. 30 seconds rotate, 30 seconds flip. At this point I got my expensive point and shoot camera out to take a couple of pictures. After the first picture I dropped the camera onto the deck. Oh crap!! It landed on the side of the lens and now the lens won't retract properly so it won't take pictures any more. Well this meal just went from $45 for two people to $545 Steaks done so inside we go. I plate up and get out my better camera to take a few money shots. I then proceed to drop my $900 Sony mirror less camera on the ground. Fortunately it landed on carpet so no harm. At this point I was just done taking pictures for the night which is why the last two pictures are sort of crappy. With all that was said, fortunately this was one of the best steaks I've ever eaten. Will definitely get more of these in the future.

Pulled pork (8 hours at 220) + home made brioche buns

I’ll give you magic money for magic chips, such a deal

Magic chips! Amazing. My cold smoker still looks brand new, I guess because I haven’t used it yet lol.

Pizza night (right now, we are doing it once a week :)) We tried the baking steel multiple different ways and didn't have much luck (bottom cooked sooner than the top, even at 400-450). Went back to Denis's baking stone at 600 and the output is delicious. 1) Fried sage and goat mozzarella 2) Smoked lamb (rotisserie while running the cold smoker the night before in the kk) and thyme

Grilled a couple of homemade chicken sausages during the heat wave.:) Sausages are done. Plated.

Here’s what we suffered with. Oh the inhumanity of it. Sent from my iPhone using Tapatalk

Cooked and ready .... Sent from my iPhone using Tapatalk

After watching a chef programme on Netflix my husband decided that he really liked the Argentinian chef, Francis Mallman and his fire cooking. I got the book "Mallman on Fire" to see what all fuss was about. Today I tried his beef ribs recipe. Here in the UK we don't tend to get racks of beef ribs. They are cut individually and we make them in up slow cooked stews. So I was happy to see this familiar cut in Mallman's book even though he cooked them in an unexpected way. Here they are at the start of their journey, on a thick cast iron "plancha" in the KK. I get jealous of all your talk of side tables and cabinets. I have to use my other KK as a side table!! Looking forward to sorting out a proper ODK in the summer. This is the surprising bit of the cook. Here the ribs are, done. They were up to the correct internal temperature after just 24 minutes of cooking - 8 minutes on each "side". My thumb got in the way of the shot of the endives/chicory cooking on the plancha so here is the plated shot once I had taken them off. And we had some roasted sweet potatoes to go with the meal. They came out OK but putting them directly on the coals was just a little tooo aggressive for the skins. So, the quick cook was surprising but what was even more surprising was just how delicious grilled leaves (dressed in mustard, vinegar and oil beforehand), beef short ribs and baked sweet potato were. The Husband said it was an outstanding meal. What more could a girl ask for? A glass of nice red. And it was forthcoming. All good.

Weather has suppressed cooking. Break today. Rib cap thawed out Sent from my iPhone using Tapatalk

And it can't get here one minute too soon!!

Sounds like I should offer these magic chips for sale

Another great looking and tasty meal Mac yum yum yum

Look out Raymond from warnbro Quality Meats .has come to the party with some meaty as baby backs. .I decided to freeze one for next Saturday .these come with the membrane removed ...gave the bones some purple Crack and salt mix..and I thought I would try some pineapple head for the top...ready to go..and on it goes over peach ...can't wait .dee has the salad sussed. .two hours in..checkout the moisture. .ready to rest the bones have shrunk back nicely. Outback kamado Bar and Grill Ready to rest yum.

Dizzy Pig Pineapple Head Rub. @Aussie Ora - I'm surprised by the Pineapple Head. I've never put it on meat, just grilled fruit.

Works good burning for 3hours on low but have to stop its my wife’s birthday taking her out for dinner

I agree that this company seems to be particularly incompetent. However, it isn't unusual in my experience. The delivery co for our KKs was helpful but we did need to specifically request a tail lift truck, pay extra AND remind them of the weight of the KKs. All of the information was available to them but they seem not to pay enough attention to the detail that can make or break your delivery.

Looking greatAussie as usual! Bet they were yummy

Yum! Pineapple head? Sent from my iPhone using Tapatalk

And ready to go...and plated. .they turned out great nice and meaty but the pinneapple head made the day tasted really good Outback kamado Bar and Grill

Nice looking butt