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Just thought I would share what my local butcher Raymond shares each week.. Outback kamado Bar and Grill

Lazy Wednesday Rib, Potato and Brussels Sprouts cook.

Ok so a lot of people on the guru are saying they don't like wings...... Well I Love wings. I don't do them near often enough. I really wanted to do something different because enough though I love the standard beer brined Frank's sauce hot wing, I just knew that wouldn't be very interesting and I like to stretch myself for challenge cooks. (however I did make some standard Frank's wings during this cook, but they were not the star) of course, perusing serious eats was a good start and low and behold I saw a recipe for jerk chicken wings. Now, I've only had "real" jerk chicken once and I adored it. I bought a bottle of the homemade sauce the restaurant used while on vacation but that bottle is long gone. So I was ecstatic to try making it. And then I got to thinking about my "Thang" I wanted to do cuban black beans and rice (which ended up turning into a coconut rice recipe from kenji that was delicious but a pain in my butt) but I didn't feel like doing either of those on the kamado.... Then it came to me. One of my favorite summer time sides! Mexican street corn salad. This stuff is bomb. Com and whenever I make it, it's gone in a flash. Which is good because it isn't so great leftover. With that lengthy interlude, here is my challenge cook. First things first, assemble the Jerk sauce and marinade All ready to go in the blender And all smooth Then marinated the wings for about 8 hours. Mean while I had been working on the Cuban black beans all day so I got to work on my Mexican corn salad ingredients. All stuff prepped for the corn I got the coconut rice going.... Which took forever but was not that difficult. Also not healthy. But really pretty tasty. After the wings had been marinating for a while I got them on the KK at about 350. The wings on the left are jerk wings, the wings on the right are just dusted with honey high and because BBQ wings for the kids and hot wings in case the jerk wings were gross. Spoiler alert-they were not gross. In fact, when I mixed up the sauce and tasted it it was so good my husband and I were licking the lid of the blender because it was soooo tasty. Then I got the cast iron hot on my Akorn for the corn salad and dumped it in and letting it pop and crackle After a bit it was ready to get all mixed up in the salad. Wings are just about done. Applied sauce to the hot wings and BBQ wings and set the glaze. And all the wings are done and I tossed the jerk wings with a little more sauce since it was so dang good. My plate of food. And dang all these wings were GONE. The next time I make the jerk sauce I will quadruple the recipe so I can have multiple batches in the freezer. My husband said they were the best homemade beans he ever had and went back for 3 servings.... And he never goes back for beans. This corn salad is always a hit and was the first thing gone. It was a great challenge cook. As we were eating my husband said "I love challenge cook night."

Nope not the color red. Communist "Red" that is. Lump charcoal from Cuba. I was on the Fogo website one night when the little chat customer service box popped up. I never use those boxes but I was feeling a little squirrely that night. "What is the absolute hardest, longest burning lump you have that's not super huge pieces?" well about 1 minute later there was a live person on chat. After a brief discussion of my particular application (for use in my Yakatori grill), Marabu Harwood Lump imported from Cuba was recommended. I bought a bag. Here it is. This is about 25% of the bag dumped into the box. Definitely heavier and more dense sounding than the RO I had to compare it too. Will give it a go in the Yakatori grill tomorrow night.

Ok so a lot of people on the guru are saying they don't like wings...... Well I Love wings. I don't do them near often enough. I really wanted to do something different because enough though I love the standard beer brined Frank's sauce hot wing, I just knew that wouldn't be very interesting and I like to stretch myself for challenge cooks. (however I did make some standard Frank's wings during this cook, but they were not the star) of course, perusing serious eats was a good start and low and behold I saw a recipe for jerk chicken wings. Now, I've only had "real" jerk chicken once and I adored it. I bought a bottle of the homemade sauce the restaurant used while on vacation but that bottle is long gone. So I was ecstatic to try making it. And then I got to thinking about my "Thang" I wanted to do cuban black beans and rice (which ended up turning into a coconut rice recipe from kenji that was delicious but a pain in my butt) but I didn't feel like doing either of those on the kamado.... Then it came to me. One of my favorite summer time sides! Mexican street corn salad. This stuff is bomb. Com and whenever I make it, it's gone in a flash. Which is good because it isn't so great leftover. With that lengthy interlude, here is my challenge cook. First things first, assemble the Jerk sauce and marinade All ready to go in the blender And all smooth Then marinated the wings for about 8 hours. Mean while I had been working on the Cuban black beans all day so I got to work on my Mexican corn salad ingredients. All stuff prepped for the corn I got the coconut rice going.... Which took forever but was not that difficult. Also not healthy. But really pretty tasty. After the wings had been marinating for a while I got them on the KK at about 350. The wings on the left are jerk wings, the wings on the right are just dusted with honey high and because BBQ wings for the kids and hot wings in case the jerk wings were gross. Spoiler alert-they were not gross. In fact, when I mixed up the sauce and tasted it it was so good my husband and I were licking the lid of the blender because it was soooo tasty. Then I got the cast iron hot on my Akorn for the corn salad and dumped it in and letting it pop and crackle After a bit it was ready to get all mixed up in the salad. Wings are just about done. Applied sauce to the hot wings and BBQ wings and set the glaze. And all the wings are done and I tossed the jerk wings with a little more sauce since it was so dang good. My plate of food. And dang all these wings were GONE. The next time I make the jerk sauce I will quadruple the recipe so I can have multiple batches in the freezer. My husband said they were the best homemade beans he ever had and went back for 3 servings.... And he never goes back for beans. This corn salad is always a hit and was the first thing gone. It was a great challenge cook. As we were eating my husband said "I love challenge cook night."

What a tease.[emoji41]

Made two loaves of ciabatta today. Child’s play for the BB32 baking stone. Here is the photo shoot. Funny how I don’t have many pics of my kids, but loaves of bread...yeah! We’ve got those! First, washed and waxed the winter grime off my KKids today, so here’s the BB32 shining. Made the biga last night and mixed the dough this AM. Ciabatta is a very wet dough. This one was 84% hydration. The results. Posing. I used @Syzygies steam oven technique. If you have a KK and you aren’t baking bread with it...well...let’s just leave it right there...

Just look at the juice in those ribs, they must have been cooked on a KK.

To all that have served and still are thankyou. Outback kamado Bar and Grill

Mac I gotta say you have inspired me to try my hand at making some bread.

Hi people, sorry been busy of late but a quick update. Ended up getting the BB32 TBlue, Dennis's team sent me 2pics a few days ago (we all like pics), loaded in a 20' container and vessel should be entering Singapore as we speak. Also been busy prepping a spot for it, transplanting repotting, bit of paving re-aligning and some more garden lighting Will get more pics when it arrives, cheers all