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I put the meat on last night, all on the main grate, with foil on the lower grate. This morning it looks like a couple of hours to go. There is a very nice aroma around the cooker! I am thinking I won't be run out of town

Live .lol Outback kamado Bar and Grill

My grills are always on SALE... Then again that's without the traditional sale discounts.. Never been one for tradition .

I finally got nice enough weather to fire up the KK and do a pizza that I'd planned several days ago. Sorry, it's purchased pizza dough, but I did make an uncooked tomato sauce for it. It's a 4 cheese blend - fontina, mozzarella, provolone, and parmesan. Sliced cherry tomatoes dressed with a splash of balsamic vinegar (too early for any from my garden yet), but I did use the basil off my plants. 2 hour heatup/soak @ 475F with the pizza stone on the top grate. Parbaked the crust for 5 minutes, as the uncooked sauce is a bit waterier than a cooked one and didn't want soggy pizza. After the parbake and assembly. Almost done on the KK. Up close and personal. A couple more minutes and viola!

Your are not going to be run out of town but you might very well be mowed down when the results of taste test start pouring in.

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

I received my replacement part for my roti a few days ago and it works great!! Thanks @DennisLinkletter put another check in the win column!

Works for me too!

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.

Sure looks delicious from where I'm sitting.

I had a visitor yesterday - not a bear, thankfully, just a cute chipmunk (ground squirrel). He was just helping out getting the grill ready for supper!

Pizza night again. Followed a couple of Nancy Silverton recipes. Second pie got away from me a bit and got one side charred a bit. Other side tasted great

Why we don't want to cook with wood.. When wood or any biomass is heated the biofuel/wood alcohol/methanol in it turns to gas/vapor.. Because the gas is hot it rises and mixes with the available air/oxygen.. When the fuel-air ratio/mixture is correct it ignites and burns as a flame. If this takes place inside a grill where there is no available air/oxygen it then turns into a thick fog like smoke with large very sticky droplets. This thick smoke burns your eyes of course because it's wood alcohol. Imagine misting your eyes with alcohol. These large molecules of wood alcohol also stick to your clothes and makes you smell like a forest fire. Condensation is how the vapor and flavor is transmitted to your food.. If this vapor condenses on your food it is extremely bitter and acrid.. Nasty stuff. It's my hypothesis that many people smoke their food with this first thick smoke, that's why so many rubs and sauces are ridiculously sweet using high fructose corn syrup because adding sweet to this bitter flavor make can make a semi-palatable "tangy" flavor.. We want the organic material that is released just after the flame or thick fog/smoke is vented.. It's translucent and can have a blue tint.. one often hears to it referred to as blue smoke. Truth is cooking with wood when there is a flame is really cooking with gas.. Old school BBQ joints burn their wood outside until the flame is just about gone and then immediately shovel the remaining charcoal into their grills/smokers.. That's the magic smooth smoke that makes Q out of this world..

All on one grate how cool is that. Nice looking cook. Your friends are in for a treat!

We actually do ok with corn, because the deer don't eat it until it is hard, past corn on the cob stage. There are enough hay fields around us that we don't see raccoons very often. The saying is that you know which (peas, watermelon, cantaloupe, etc., take your pick) are ready because those are the ones the deer have eaten or stomped holes in.

Thanks, Randy. I gave up on corn on the cob because the raccoons would come and test it then just when I was about to get some they would come overnight and clean the whole thing out. :(

I can second how effective PBW is. I use it on all my brewing gear and bbq grates in my Kamado and it brings everything up spotless!

Made these mini baguettes for the first time this morning. The recipe only made 4. Now I need something to go with them so thought some very spicy beer sausages would do the trick. Plated.

Yummy Outback kamado Bar and Grill

Looking super tasty. Another inspirational meal Mac Sent from my iPad using Tapatalk

Huge fan of the white sauce chicken. While I've done BBG's sauce (store bought & homemade), I'm really partial to Cornell Chicken. It's also a white sauce - a variation on a very thin mayonnaise, but with a lot of salt - so it's a cross between a sauce and a brine.

That's just wrong!

BonFire, that is my sunroom, and it has a small woodstove for the winter to keep things toasty. I use it all year long, great views, peaceful and as you said serene even during the blizzards. It has windows all way round and I can see my KKs from my chair.

Another @Aussie Ora special combo! The ribs and slaw look great.