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Thought I might just as well add a couple of pixs from the rebuild of my square foot garden boxes.

I decided to finally put a salmon slab that’s been sitting in my freezer to good use! I started with a dill based gravlox recipe on Wednesday then smoked it last night with alder wood under 90 degrees for 5 hours. I used the half grate with a pan of ice underneath then a bowl of ice above the smoker spout. And just poured the smoke to it... I ended up with 43 ozs. Of smoked salmon. Wife said it’s awesome, I took her word for it.

Sous Vide some pork chops, marinated mushroom in balsamic vinegar,olive oil,oregano, basil and garlic cloves then grilled those on the KK.

Don't be looking for me to "break my duck" with any kale smoothies in my lifetime!

What a Surprise I got this morning when I checked the camera pixs from over night. It reached up 7 feet and pulled down 2 of my bird feeders so I spent the first part of the morning repairing them. I will be taking down at night until bear season is over. !!!! While we are at it I had a tapas bar built for feeding the critters mainly for the winter so I can feed right from the deck. The menu is pretty sparse but they seem to like it. This bar closes about 10:00 to avoid feeding unwanted critters , like raccoons and bears.

To all you dads out there have a great Father’s Day!

The problem with Hatteras is that the beaches are so crowded.

Just stunning, MacKenzie! Next time, leave a picnic basket out for Yogi and he might leave your bird feeders alone!

This one is for you, Bruce. There is quite a strong onion flavour to these chives, more than you might think from such a delicate blossom, nice though.

Well done Australia against a bunch of show ponys lol never seen people fall over that much lol .. got some nice baby backs ..gave them some purple Crack and ipa on the bottom. . And some summer peach on top. . On they go over cherry. . I mixed up some ginger ,garlic ,plum sauce and some vegemite. . .looking good. . Threw on some corn. .and gave them a baste. . Made up a mayo apple cider sauce .. To go with my apple fennel slaw.ribs are looking good . .slaw is ready ..ready to rest. . Ready to cut. .and sliced .. . Plated with the slaw and corn. . Great effort australia Outback kamado Bar and Grill

@MacKenzie - I've noticed that you've garnished several plates with chive blossoms lately. Mine are blooming as well. They are pretty flowers.

Finally finished off a side table for the KK. It’s not quite the quality of Dennis teak work though. I had some leftover jarrah slabs from a buffet table I made. I sanded this down and filled the imperfections. I nice satin varnish bought out the red and pinks in the jarrah slabs. The legs are old jarrah power posts. These had aged badly so I had to cut it back by a few mm. The jarrah was a reddish brown. Again that was varnished. These post are old jarrah and were super heavy. Jarrah is a hard word and working with it can be hard due to the weight and hardness. I love the colour though. Sent from my iPhone using Tapatalk

@Bruce Pearson - the joke is that it's installed backwards! The cold air will be going outside and that big unit will be exhausting the hot air into the bedroom! The installers must have been the Three Stooges!

Sygygies that’s a cool looking grilling basket and that fish looks pretty tasty. Here’s a pic of a marlyn we caught a few years back. It’s not a sword fish but this guy weighed 760 lbs.

Weber Grilling Basket KK Charcoal Basket Splitter A match made in heaven: The smaller Weber grilling basket, and a KK charcoal basket splitter. Swordfish is expensive; we splurged by using some of our dwindling supply of KK coffee lump charcoal. The basket splitter pays for itself, in economic use of good charcoal. Moroccan charmoula: 2 tsp cumin, 3 garlic cloves, 1 tsp sea salt, 1/4 finely chopped cilantro, 3 TB finely chopped parsley, 2 tsp sweet paprika, 1/4 tsp black pepper, pinch Marash or other hot pepper, juice of one lemon or rinsed pulp of a preserved lemon, 2 TB olive oil. Pound together with a mortar and pestle, spread on fish. Marinate. Grill.

My 19TT landed last week. I am 2 hours into the venting/burn-in and all is well. The 19 is replacing an old Kamado Joe in my outdoor kitchen. I found an onsite granite fabricator to modify my round cutout for the KJ to accommodate the 19...this guys is a true craftsman. Looking forward to being part of the community here.

Ever since I said I would try out some marmite recipes I have, somehow, found an excuse to avoid making them. But yesterday was the day! There must be something about the day-after-Bruce-and-Dennis' birthday that makes us all brave I settled on the recipe at the end of this article: https://www.theguardian.com/lifeandstyle/wordofmouth/2011/jun/30/how-cook-perfect-barbecue-ribs Mixed up the marinade/glaze ingredients 2 racks of baby back / loin ribs 1 tbsp Marmite 1 tbsp English mustard 1½ tsp smoked paprika 2 tbsp tomato ketchup 2½ tbsp dark muscovado sugar Messy. Smelt good though, like an authentic BBQ sauce. I have always done my ribs hot and fast. They are relatively skinny and I cook them for about an hour at about 180-200C. They are chewy but that is what I am used to and like. Today I tried low and slow. Used whisky chips for the smoke and cooked on the indirect side in my 23". I waited and waited and waited and was rewarded with the crack when I lifted them with my tongs. Please tell me that was right! Moved the rack over to the direct side for 2-3 minutes, slathering with more of the sauce on each side. And here they are, "plated" Verdict? I actually like the marmite sauce! You can taste the marmite umami tones and it is a good sauce overall. I think I prefer the texture of my hot and fast ribs but it was good to try this method. Liking this start to my marmite adventure. Gonna try a few more recipes...

First you have to make sure that the bottom is completely dry otherwise it could crack. Then after you’ve washed it you fill about 80% full of water and put in 1/5 of the amount of water with cooked rice. Cook it for an hour or until the water and rice become I guess you could call it porridge. And I guess this mixture Fills up the microscopic holes in the Clay. This is a one time only seasoning. And then you’re ready to cook your rice. I’ll post some pictures of some cooked rice LOL

You can't screw up a pork butt, even if you try to. Easiest BBQ cook in the book. Nice ceramic pot, Bruce. What's involved in seasoning it?

What a beautiful garden and home. Love it Sent from my iPad using Tapatalk

That is going to be a fun cook, and the rice steamer looks beautiful.:) Good luck with the cook, not that you need it.

Well I received my donabe rice cooker today. But the instructions are all in Japanese go figure. Anyway I looked up how to season it on YouTube and will probably season it tomorrow. Then I can cook some rice in it. I’m also going to cook a pork butt tomorrow and make some pulled pork. This will be the first port butt that I’ve ever cooked so wish me luck. I gave it a good rub down today with some mustard and some pork rub and its in the refrigerator till tomorrow morning. I haven’t decided Whether to cook it on my Traeger or on my KK. I know, I know! use the KK. But I’m trying to get good using both. Pictures to follow

I have what I want. My adult kids and my youngest, who just graduated high school, here at our favorite family vacation spot. That’s sunset over Pamlico Sound from our rental on Hatteras Island, NC.

Beautiful garden! I used to do square foot gardening, but my current home is tucked a bit into the woods and can barely even grow grass in some spots due to the shade.

Mac, why am I not surprised at how beautiful your home is? Sent from my iPhone using Tapatalk

WOW what a nice setup! Everything looks so beautiful! Mac your are truly a modern pioneering woman. Your love of nature is heartwarming.

Why thank you Mac that breakfast looks Absolutely delicious.

Top job lol. Outback kamado Bar and Grill

Mac that dinner looks really really good! Those Mushrooms look delicious. So that’s why the chive plant looks like is the blossom edible?

Lol.....had to go buy $25 Kmart fan for cover

That’s funny I didn’t even notice that LOL

My garden work is just about done for a while and I celebrated with a KK rotisserie cook. Cornish hen was on the menu as well as macaroni salad. 1 hour @400F, I was expecting more colour but the Thermpen said it's done. Plated.

Perfect! The "bend test" is the only reliable method for judging when ribs are done, as they are too thin for a good thermometer check. However, I won't be trying any Marmite/Vegemite BBQ sauce concoctions anytime soon!

Hat's off to Bruce for the Vegemite experiment! It's one of those cultural things. If you didn't grow up with it, you hate it. I've had similar experiences with folks that I've had try some Southern "classics" and they didn't like them either.

Aussie if that’s where you sleep isn’t it going to be to loud?

GREAT tasty looking meal Aussie. Those ribs look scrumptious!

How was the Vegemite with the recipe (taste), was it a hassle mixing it in.....looks good and yes the frogs got lucky

Guess you are going to have to move that bed outside.

Aussie, I would certainly enjoy that dinner right about now.

I should soak mine in some PBW soon. Gave them a lick. Definitely not Vegemite.

Not bad for nearly 2 years of cooking the bottom grate. . The top . . And the extender rack . . How long will they last like this lol Outback kamado Bar and Grill

As long as we're all learning dialects..."whizzing" in "American" generally means something different from what you intended, and usually follows drinking.

Okay, "broken my duck". I had to look that one up. This site is doing wonders for my vocabulary... chooks and snags and ducks, oh my.

Tekobo! A kale smoothie? That sounds about as appetizing as a Vegemite sandwich LOL

One way to find out, Bruce!

Gigantic 4-6 per lb. count shrimp and fresh zucchini. Seared on lowest level. Other side not shown was leftover black eyed peas mixed with silver queen corn. I used Cajun seasoning on the shrimp, and it may sound weird, but I used brisket rub on the zucchini and after pulling from the fire, a sprinkling of purple crack. It turned out delicious! Wife raved, which pleased me greatly.

Anybody out there want to slightly used jar of Vegemite?

Well Piquod I put some Vegemite on a piece of raisin breadtoast guess what I didn’t like it bleah! So ends my Vegemite saga.

Sounds like you're getting some good tips. I'll just second a few. I'm in IA, so DEFINITELY get the Sunbrella cover. You will need it come winter time! I have almost all the rotisserie gear - use almost all of it, but honestly, not a big fan of the OctoForks. YMMV I'm a homebrewer, so I use Powdered Brewers Wash (PBW) to soak the rotisserie gear in, makes clean up a breeze! Pizza stone is a MUST. I have a MEATER and love it. I backed them on Kickstarter. The Block is still in development and probably won't be available until end of the year - maybe? They've had lots of problems with it during development, so wait until it's actually available to order one. Order as much of Dennis' charcoal and smoking woods as you can fit on the pallet with the grill. It's the only way to get it, as he can't find a shipper to send charcoal to the US by the container right now. Get a 2nd charcoal basket to go with the basket splitter; makes swapping out so much easier. Charcoal - I've tried dozens. My favorite is Weekend Warrior by Wicked Good Charcoal - if you can find it. My go-to right now is Rockwood. Trying my 1st bag of Blues Hog charcoal (yep, same folks that make the BBQ sauce), so jury is still out on it. Went through a lot of bags of Fogo - burns hot with a mild smoke flavor, but a PITA to light, sparks heavily, and lots of pieces are too big and have to be broken down to be useful. Royal Oak is a good standby and is usually readily available at your local big box hardware store. Get lump, not briquettes. If you have any questions about charcoal, go to the Naked Whiz's database (http://www.nakedwhiz.com/lump.htm) And PLEASE, no lighter fluid!!! Will permeate the ceramic and you won't get rid of the smell. Get a chimney, MAPP torch, Looflighter, wax starter cubes - ANYTHING but petroleum lighter fluids. Smoking wood - big fan of the cast iron Dutch oven smoker pot. Search the Forum for the "DIY" on it. Here's a great source for actual smoking wood - https://fruitawoodchunks.com/shop?olsFocus=false&olsPage=t/wood-for-smoking Won't overwhelm you with info just yet about rubs/sauces/marinades. They'll be plenty of time for that later, once your grill arrives! Oh, a parting shot - Dark Autumn Nebula is the BEST color!!

I used to do brisket low-n-slow until someone on this forum introduced the fast-n-hot method. I only do brisket fast-n-hot now. Very reliable timing, temp, etc. Put brisket on cooker, indirect @ 350f, let it go until internal temp hits 160f. Put it into a foil pan, add 1/2 cup beef broth, cover and let it go another 2.5 hours. If you want a bit of bark, at 2 hours into the foil phase, take it out and let it sit on grate to bark up. This method is pretty much always at 4.5 hours of cook time and renders excellent results.