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Jon, it was FUN and a pleasure picking out your prizes. Here's to, Jon, the winner, this year. Upon the first wearing of your official team hat you automatically become and honourary Canadian.

Received my winnings from MacKenzie for our Olympic Ladies Hockey Gold Medal match bet…………………………….. What a riot………the Official Olympic Hat of the Canadian Teams!!!! Very funny Mac!!!!!!! She also sent some North of the Border goodies……..Maple Flakes (is she sending a message to me?) and Maple Butter….Yum, yum! I don’t think she liked the condition of my KK cooking grates in my posted cooking photos………thus the stainless steel scrubbie. You mess with the best and see what you get. Too much fun!!!! Thanks Mac!

Made a few Cornish game hens. Did indirect at 350 and stuffed with a self inspired paleo stuffing. The stuffing was andouille, sweet potato, mushroom, and onions. The pickle is a half sour I made myself for the first time. They came out way better than any store bought. Sent from my iPhone using Tapatalk

sfdrew, your Cornish hen dinner looks delicious and that pickle looks fresh as can be.

The 32 is really the way to go. I have cooked on original kamados (pre-Big Green Egg) and California Kamados (1980's vintage) for years but getting the 32KK has been a revelation in cooking. Big and heavy (rolls easily) yes, but as a disabled veteran of 72 yrs of youth I still love it.

Thnx Aussie, just waiting on Dennis to get back to me. Why does that pic make me feel like i'm being greedy

Na that would be so low to take someone's taste buds away .just watch out for that bug that's bouncing around over their lol Outback kamado Bar and Grill

Glad that "3rd time's the charm" for your Meater!

I do those thick ones low and slow and even throw some smoke on them first.. I then wrap and ice them to pull the heat out. Once the meat is cooled.. I sandwich the meat between two bags of ice.. I pat dry, baste in herb ghee and proceed to brown up the outside. Cooling it inside ensures I do not cook it any more.. After properly browned, I pull it off to the side, put a probe in it and wait for it to warm up.. Perfect texture and pink from edge to edge.. slice up and plate..