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Some meme. . . ... . Lol Outback kamado Bar and Grill

Double Happy Birthday as my Bday is June 10th also!!

It is a Blueberry pie. It was a bit of a failure. Anything with a bottom crust doesn't work well in a WFO. The problem is as soon as you put something like that in a WFO the deck directly under the pie dish starts to cool down. The end result is the bottom crust doesn't properly cook. Lasagna, meat pies, things like that work well with no worry about burning the bottom. Fruit pies not so well. I'm learning.

I guess Sunday lunch is becoming pizza time. Slowly getting better each week. Also learning what works good with residual heat and what doesn't.

My wife’s 30 weeks pregnant with our 2nd and concerned I’m more excited about the delivery of our Big Bad. I have to admit I’m a little preoccupied. Now it’s not true I’m excited for both it’s just the KK arrives in 15 days and the baby in 56 days. Reasonable I’d say. Below are the photos, apparently same kk so not sure the true color but happy with either.ill be back soon..

Thanks again everybody! We had a great time Darcy made a veggie casserole tiem? I made rice cooked in vegetable broth and saffron with peas in it. The tri tip tasted great. Used both the KK and Traeger. Sorry no pictures. Topped of with a piece of lemon cake. Oh yeah we had grilled mushrooms sprayed with olive oil and sprinkled with dizzy dust yum LOL

@Chanly1983 - this one’s for you. Just so happened to have two 72 hours doughballs in the fridge (recipe at the link posted above). Here is my configuration today. Repurposed Grillgrates from a long dead gasser are my IR deflector. Round baking steel up high. Ready to cook Pizza #1: I highly recommend Mike’s Hot Honey as a drizzle: Pizza #2:

100 pounds live. More like 60 something dressed. Rubbed him in salt night before, filled cavity with apple/onion/herbs and sewed him up. A bit crowded but fit on second grate with double bottom underneath to collect drippings. Cooked at 205. Took about 3 hours to get to temp. Total cook time about 24 hours. Last 15 at 350. Loin got to 200 in about 12, shoulders about 20. Ham took full time. Used Fogo charcoal with some apple wood in smoke pot. After he came out, made paella in the double bottom at 340. Rice took about 20 min. Seafood took less than five. Torrential rain over dinner but it cleared up. If if I did it again I might go a bit longer at high heat the end. Skin was more chewy than crispy. I thought of brining him in the bath but honestly not needed. I might foil the ham as that was the slowest.

My daughter did take one picture of me slicing the tri tip. And that casserole is the veggie one she made everything turned out good. Next time we are going to make pizza I’ll make sure to take lots of pics

Tony I cooked something yesterday. After eating I remembered I didn’t take any pictures,darn it. Oh by the way I took a taste of the vegimite yesterday also, little on a tea spoon. Not sure about the taste guess I’ll have to try it on toast. But at least the jar is open LOL

Looking good Outback kamado Bar and Grill

Born and raised in California. I have never eaten kale.

Looks interesting. no nasty stuff . https://www.honeybrix.com/au/en/about/ Outback kamado Bar and Grill

Dennis just emailed some photos of my cabinet being built. After some deliberation I went with a right side 2 drawer 2 door cabinet with 2 full slides out the left for charcoal and smoking wood and 3 full slide outs to fit my 32” kk grills and other neat stuff. Stainless top and stainless lined drawers on castors. I wanted a full teak end grain butcher block top but after talking with Dennis decided on stainless top and he is going to make end grain board for me instead. I can’t say it enough working with Dennis is a very refreshing transaction! Hopefully it will be unloaded in a month or so. No matter how long it takes it is well worth the wait and every penny it cost!

Happy birthday Dennis! this is crazy, you, me,my best friends grand child, and his sons brand new baby all born on June 10! It definitely must be an auspicious day!

That should be easy for to remember, Dennis.[emoji4] BTW happy belated birthday, Dennis.[emoji4][emoji4][emoji4]

At least the jar is open now! Give it a go on the toast before you come to your senses and toss it - LOL!!

Glad to hear that you had a great birthday, Bruce! Here's to many more!

Like my favorite winter poem!

Cool! Hope they can turn the place around.

Congrates for tasting the Vegemite:)

Looking yummy Charles is that a meat pie on the last picture?

Four (!) pies for lunch! Yum.

Happy Bday Bruce.. What day was it? Sent from my iPhone using Tapatalk

I finally learned the story about an upcoming local (5 miles from the house) Blueberry farm.  A few years ago an older couple planted about 100 Blueberry bushes. After the first year the husband's health took a turn for the worst and weeds took over killing about 1/3 of the small bushes. For the next couple of years the remaining bushes did okay but there was always a weed problem. Finally I drove by there yesterday and their daughter was out picking berries. She said they wanted to clean it up and start up a U-pick next year. Since there are so many weeds this year anybody can come by and pick as many berries as they want for free. We went back yesterday afternoon and picked a whole bunch of berries. That is a really big bowl and has 18 cups of Blueberries in it. We're going to be canning a bunch different Blueberry things this year

Happy birthday mate the food sounded delisious Outback kamado Bar and Grill

Toothless lol ..cut it up..I found this sauce a while ago it tastes great decided to spread some on the corn and sprinkle it with some parmesan. . .and the best plating you will ever see lol. Outback kamado Bar and Grill

Interesting for sure Outback kamado Bar and Grill

Bruce, it sounds like you had a great birthday dinner and day.[emoji4][emoji4][emoji4]

From Raymond at warnbro quality meats Sent from my SM-G900K using Tapatalk

Happy birthday Bruce! Sent from my iPhone using Tapatalk

Woo-Hoo, Happy Birthday @Bruce Pearson! Congratulations on another successful trip around the sun.

You need to contact Dennis about the roti rod threads. That’s not right. On the bracket...yours looks slightly different from mine. However, you don’t need to slide the motor all the way down the bracket. Just slide it to the point it needs to be to engage the drive shaft into the socket on the KK.

Thanks, Bruce!! I left Cali for CR 35 years ago and I have zero desire to move back there!

I've been drinking a negroni in his memory before dinner.

Then get off your butt, Bruce, and cook something!!

Yum yum another nice cook Aussie!

Wow that looks superb!! Where did you get your beefies from?

Ribs are looking good time for some corn Outback kamado Bar and Grill

I tried to make some pizza tonight. I think I need to play with the temps some more, wife does not agree.

Hmmm...what have we here? Full arsenal in action today...

Small admission here. I did spend a bit of my childhood in California and I like kale. That pile of kale was moistened with oil, chilli and soy and then turned into delicious kale chips in the dehydrator.

I must admit when I first saw your freezer list, I had to stop and consider what was actually being conveyed by the message... We have two Maine Coons and they are not for the pot either.

A friend came round a couple of days ago. He is a tidy freak and took his mother down to our freezer room to show her my inventory system. He pointed out that the label that says "CAT CHICKEN & PHEASANT" might lead one to think that I eat my cats. For the record: we feed our cats (at least the two that are interested) a raw meat diet. This is where we store their packs of chicken and pheasant. Cat may well be tasty but my Bengals are not for the pot. Gratuitous cute kitty picture follows. Here is Sinbad. He is not from California. And he does not like kale.

Wow take my money lol. Outback kamado Bar and Grill