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Can't get enough off these meaty as...gave them some purple Crack and salt on the bottom this has been my go to .I love the taste gave it some sweet lanes kickstarter that tony .b sent me with some red eye express .on it goes over some local jam wood..ready to give it some sauce...looking good to me..ready to rest..salad is ready look out lol..and ready to go...and plated yum..it's nice to be able to get some decent ribs Outback kamado Bar and Grill

A little pork and asparagus over mesquite fire using coffee wood mini splits for smoke. This was on the fire after the corned beef.

Tonight's inspiration - lox & bagels, but on a pizza. Sesame seed crust, red onion, grape tomatoes dressed with Dizzy Pig Raging River rub, done in the KK on the stone @ 425F for 15 minutes, then finished with herbed goat cheese, smoked salmon and dressed with dill/parsley/capers in lemon infused EVOO. Confession - dough was purchased, not homemade this time. Thinking the leftovers will be breakfast tomorrow with some hard boiled egg on top!

Grilled with some cherry smoke Sent from my iPhone using Tapatalk

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!

I'm a big fan of the overnight soak.. can usually hose off what has not fallen off.. Those stainless balls easily remove what's left after.

Spachcock chicken and some burgers turned out great.

Tri-Tip night

I've used the grill floss device for about a year. It works okay to remove the larger crusty bits, but doesn't leave a completely smooth surface. It is long enough to use on the grill when still hot.

I've only had the luxury of working with caul fat a couple of times, but the stuff is truly amazing. It completely melts into what I can best describe as "pork butter."