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With all these chook cooks I needed some Road Kill.spatched it. went sth African with the rub really like Ina Paarmans rubs .used some braai@grill on the bottom...then put some homemade garlic butter under the skin..then some chicken rub .this will definitely be in my next care package lol...and on it goes..and ready love the bark the chook rub gives..and chopped up ...nothing will compare to how juicey a chook cooked on kK is.and plated with a simple side was not that hungry . Outback kamado Bar and Grill

Did a Dizzy Pig Rub chicken tasting along with paleo stuffing. The pineapple was too sweet for me on the chicken but I like the heat on the ghost rub. My favorite on the chicken was Raging River. Sent from my iPhone using Tapatalk

Enjoyed a simple Saturday night dinner. Wagyu flat iron steak and fresh asparagus from the farmers market. Used a couple of the new seasonings I got from World Spice. "Montreal" on the steak, for the asparagus I used "Voodoo" with olive oil and butter oil. Really turned out tasty. Yes, we like our asparagus well charred...

Cooked a t bone, roasted vegetables, yabbies and prawns. The family was getting hungry so I had to put on the rest of the food on the grill. Don’t laugh at the next photo. Just shows that bonfire and alimac made the right choice on the 32 [emoji3] Family enjoyed the outcome. Sent from my iPhone using Tapatalk

Went and bought my "counter top". Almost a perfect size, I'll have to cut 8"-12" off the far pointy end. Nice and rustic and no issues putting hot CI items down on it. Best part only $23 Beech Tree Supply, Warner Robin's, GA. A totally awesome landscaping supply company, I'm just not into landscaping. Sounds like too much work to me - LOL

Tekobo most of the pictures are black and white. Back in “the olden days“ it was film cameras. I had a really nice Polaroid camera at the time but I gave it to some wonderful people I stayed with in London. Now most of my pictures are in an album no digitizing back then. I’ll pick out a few of the most interesting ones and post them. After giving my camera to those folks I just used the old Kodak cardboard disposable cameras.

WorldSpice.. My favorite!

Here are a few pictures I took of my trip. Sorry about the Resolution I had to take pictures of the pictures LOL. These first two are of a aqua duct in Spain, that thing was really high. The second is me crossing it. The lady I was with was fearless she ran along just one side like it was nothing, after she took the picture I got back in the water. The next one is a nice shot of the Sphinx and the pyramid. The next one is picture you don’t see to much of the sphinx it’s the back side. That next picture was taken in Spain of an old Roman amp a theater. The next one is a picture of emperor Khufu‘s Sarcophagus it’s in the largest of the Pytamids I don’t think the public is allowed inside anymore,but back in those days I was lucky. The last photo is one of my favorites, if you look closely I am standing on the top of the pyramid with my arms outstretched. This is a step pyramid and the third largest at this site. There was a fox living on the pyramid. Actually you are not allowed to climb the pyramids but I cheated and did it anyway. Hope you like them .

...tri-tip, of course! Tri-tip is hard to come by in these parts. If you find it at all, it’s likely to be hacked into some unrecognizable shape that leaves you wondering whether it is, in fact, tri-tip. Or perhaps it is possum...or some other varmint. I’ve tried the $80 Wagyu tri tips at Snake River Farms and, frankly, I’m not all that impressed. So, decided to take a chance on a recommendation I got on tri-tip at some forum — Harter House. Tri-tip is their specialty, $20 each with free shipping for orders over $125. Decided to give them a go and ordered up a pile. Here’s one of them. Seasoned with Dizzy Pig Raising the Steaks, then sous vide at 131F for three hours. Immediately after, chill in an ice bath for one hour to get the temp down to under 40. Then onto the indirect side of the BB32 at low temp with some oak for smoke. If you haven’t tried this technique of chilling after sous vide, then smoking...give it a go. Using my MEATER. Love that thing. Once it reached internal temp, pulled it and cranked the vents. Two zone is easy peasy for the BB32. Gotta have Chimichurri as your board sauce. Gotta say, the Harter House tri tips are excellent. Highly recommended!

Turn it upside down on a nice flat surface. Using a angle grinder with a masonry wheel, score my cut line reasonably deep. Then using a wide flat chisel pop the cut at the score line. If all goes as planned it'll break along the score line leaving a natural break/cut on the top when I turn it over. If all goes wrong I cry - LOL.

There is one at the pond electrical box. Will swap that out to position it closest to the electrical feed

Susan looks perfectly comfortable "supervising!" LOL!!

Flipped the breaker off on the pond electricity. Dug up the wire, reconfigured it a bit then reburied it. Made a couple of temporary connections so I could turn the pond back on. There will be an outdoor electrical outlet/box at each of those posts. Won't install the electrical boxes until the very end.

iI I really do like it, but I'm struggling a little with the temp learning curve on some foods, especially seafood... I wondered if anyone would notice that in the background of the picture. I'm going to post a few questions on the sous vide thread here soon. If you look at four different sources for a temp on something, I've found I get four different, sometimes wildly different, time and temp guidelines. My biggest nemesis has been lobster. I know there are some sous vide veterans here, so I'm looking forward to benefiting from your advice. Joule has been working on a big app improvement and I hope it will mean more time and temps for different foods. So far, their app has been better for my results than the Amazing Food website by far. I've also been using the Anova guide, but Joule has still been best so far. I want to improve. Beef and pork are pretty easy, but I'm frustrated trying to know how to cook, say, Halibut vs. Cod... And why is my lobster mushy???!!!!

And if you go now it's hard to get a pix without the throngs of tourists. Great shots, Bruce, it was fun to review these with you.

Wow. You got to do some really fun stuff Bruce. And I must say, you do look rather dashing standing in that aqua duct.

That’s awesome Bruce! I look at the aqua duct and think I would totally run across that thing. Then I scrolled back to the first picture and thought not a chance.

I'm just so envious of those pictures and the travel adventures that they represent.

AMEN to that brother!

Amused that’s a pretty delicious dinner nice cook

Bruce....those are great pictures! What an adventure. Thanks for taking the time to post!!!

Wowee! Even sideways they're awesome!

Love this cook. I feel like side by side Comparisons are the only way to know the true winner.

Deeelicious.:)

Hi Bruce, It’s andouille sausage, mushrooms, onions, and sweet potatoes. - i cook a sweet potato(prefer Japanese yam for this) usually ahead of time and then dice into small cubes. -sauté mushrooms and onions until most liquid is released and they cook through. Butter or oil of choice -add andouille sausage(it’s usually already cooked. If not start with sausage in pan) -add sweet potato. Sometimes I add a very small amount of chicken stock to help bind everything together but it’s not necessary. Everyone who tried it loves it. Great balance of flavors between sweet potato and sausage. I don’t measure anything. Just go by feel and taste as it cooks. Sent from my iPhone using Tapatalk

Dinner looks delicious but I think I'd be with you on the too sweet topping.

I’ll digthem up and scan them today.

Yes, Bruce, please do post those pixs.

Great stuff. Another Perth KK. Can’t wait to see the pictures. Sent from my iPad using Tapatalk

Looks good not tried the ghost and the Tsunami spin ckreef sent me a sample packet yonks ago bugger knows what that went on now lol.the two best brands ckreef and tony have sent me are Dizzy and Twisted Q .both of these have great flavour profiles .that you can really taste Outback kamado Bar and Grill

I don't like to say this but that was before I was born! Did you have digital cameras back then or did you get your photos digitised? Either way, that was a rather rude way of saying, yes, please post some pictures!!

Good to know for future purchases! Thanks for the report!

lol....reminds me when i asked Lynn our kiosk lady at work to make me a tuna sandwich with beet and onion......she pulled the same face

I only had 4months. I had an around the world airline ticket. Back in those days Pan Am had two flights around the world every day Pan Am one in Pan Am two. I only use the tickets when I had no other way to travel. When I got to London I bought a motorcycle and toured England Scotland and Wales. Then I stored the Motorcycle in French went back to England and flew to Norway and Sweden. When I got back to France and picked up my motorcycle I wrecked it in Belgium. From there I started hitchhiking. Met a bunch of great people and had a wonderful time. If you guys would like I could post a few pictures.

@TheNomad Epic first cook!! Well done indeed.

That's the way to do Bruce, knock them all out at once. 23 countries, how long did it take?

That was definitely a trip worth writing about. Did you keep a journal?

Thank you friend, glad to be amongst a family of friends!

I think that I have every permutation/combination of rotisserie accessories possible - cradle w/insert, spit rod & forks, OctoForks, and adjustable basket for the spit rod. I use them all depending on what I'm cooking. I've struggled with the OctoForks. Unless I secure stuff on them with silicon bands or butcher's twine, smaller stuff has a tendency to fall off into the fire. I've lost several chicken thighs that way! Plus, I've cut myself several times on them trying to skewer food onto the tines. So, they have dropped to the bottom of my list of choices. YMMV As far as cleaning all of this gear, I've posted numerous times, including photos, of how great a job Powdered Brewers Wash (PBW) does, with minimal elbow grease.

@Grant - my "go to" rub for chicken is Plowboy's Yardbird. Available on Amazon if you can't find it locally.

Yeah, I might try that for a comparison of all four rubs. So far, I really liked both Swamp Venom and Dizzy Dust. The Swamp has a nice heat but it is not overpowering and the Dizzy Dust has a nice range of rounded flavours. I can't say anything more eloquent than that because I was mostly focussed on eating by the time the ribs were ready!

There are a number of posts here showing people using them with their KK’s. @MacKenzie has several and I have a few as well. Very versatile.

That’s kinda a cheeky story.

Some of these updates hardly seem worth posting but it's all I have for now and it is progress. Now that I have a decent measurement I'm hoping to go and get my rock slab counter top tomorrow.

Aussie after all the cooks and reading about the different rubs you used I just had to try.

Slather some vegemite on the beetroot go all out lol Outback kamado Bar and Grill

For this kind of tasting experiment, get several small cuts of meat (or cut up a larger piece) and hit each one with a different rub. I use colored toothpicks to keep them identified. Example, to try the steak rubs - get a nice 12 oz sirloin and cut it into 3 or 4 pieces. You can do wings to see how different ones go with chicken. Here's a pic that I did of a side-by-side of cherry rub/sauce vs peach on pork chops some time ago. These kinds of cooks can be a lot of fun!

Well, that's not much of a concession; most anyone would take ANYTHING over Vegemite!