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Tonight we made seared ahi tuna steaks covered in sesame seeds and purple crack with grilled asparagus and red onions in balsamic vinegar. I have made a version of this recipe for the last 15 years but it’s my 1st time making it on my KK, my wife said “hands down the best one yet!”

Shish Tawuq using a simple Aleppo Pepper marinade from the book, “Aromas of Aleppo”. Very tasty indeed.

Lol. Outback kamado Bar and Grill

Batch #2. Grilled corn to be used for quick weeknight sizzle corn. Batch #3 will be creamed corn, I just haven't decided on the recipe I want to try yet. Will probably give this idea a go Saturday night.

Our local farmer’s market features a vendor who brings us the best of the Chesapeake. This week he had enormous Rockfish filets, so we’re making a recipe from Bobby Flay’s Mesa Grill cookbook. Like many Flay recipes, we start by charring and roasting peppers. This time it’s yellow peppers and poblanos, hence the title of this thread. The peppers are being converted into the subject accompaniments. Meanwhile, grilling corn whilst cooking the humongous rockfish filets on the Baking Steel griddle. Just look at these beauties. On the serving platter with the grits and poblano vinaigrette. Like many Flay recipes, big flavors and great use of Southwestern flavors. Home run!

Wanted to update this older thread. 2 years into the goldfish pond. It has 1 male, 1 female and 1 juvie. (that's the way goldfish work). Anyway the pond and fish have been growing and kicking it. We now have 2 baby goldfish in the pond (3/4"). I'm sure way more hatched but looks like 2 survived. This is way kewl. As soon as they get bigger I'll try and get a picture.

What happend to the BMX.lol. Outback kamado Bar and Grill

I am thinking mid-teens. If it turns out half as awesome as the 2 chickens then I am a shoe in for head chef at thanksgiving! I think Dennis was right when he told me it is almost impossible to over cook when using a KK. Thanks everyone for the feedback. I will probably try it late August or October. My backyard has NO shade and the weather has been rather warm. We finally broke down and had a tree planted to eventually give us some shade until we save up to build a pergola.

I made Syzygies' Spanish Onion and Potato Casserole today, just didn't have the Marash Pepper but did add some heat. Served with previously grilled chicken and first batch of spinach for the season. I loved the casserole and will be doing it again and again. The spinach leaves were huge although they don't look like it in the pix. They were the size of my hand and I was a little concerned that they might be tough. I steamed the spinach and it was lovely. Plated.

Got some nice shorties and double rubbed them ..on they go over Pecan..looking good another hour to go..I put some butter on some corn and a sweet rub tony b sent me...on they go with the ribs..Dee was going to hard boil some eggs for the salad I thought I would throw them on as well good move cooked great ..ready to go...and sliced..and plated used some of ckreefs peach balsamic liquid gold on the sale yum.

@amusedtodeath made me do this Where I work in South GA there are thousands of acres of GA sweet corn. Almost as far as the eye can see in some spots. I know GA is for peaches but the reality is peanuts are the number one crop. Peaches and sweet corn is right behind peanuts. Anyway the local fruit/vegetable stand goes out in the morning and picks fresh sweet corn straight out of the field. Me and Mrs skreef shucked it that afternoon. Some of the best looking corn I've ever bought. Blanched it for 3 minutes. 6 ears at a time. After it cooled we stripped it. This is an awesome kitchen tool. A one trick poney but does it's one trick really well and fast. This is a half sheet cake pan fairly full. We put this in the freezer overnight. After the kernels were frozen we vacuum sealed them 3+ cups to the bag. I have 2 more versions I want to make. 1) Instead of blanching I'm going to grill the cobs before stripping them. Then we can have almost instant sizzle corn anytime we want it (my favorite corn). 2) Homemade creamed corn. I'll have to do some research before doing this. I've made homemade cream corn before but never for freezing. Stay tuned more to come over the next week or two.

8 shrimp @1.29 lbs. That's a full size dinner plate Now that I have your attention let's get on with dinner. We'll get back to the shrimp in a minute. We started by making 2 small pies for desert. Frozen Rainer cherries from last year and fresh blueberries.  Made a few ABT's and some green beans.  Now back to the shrimp. I pulled the meat out and layed it back on the shell. A quick slit to butterfly it open then stuff it with a crab meat mixture. To round this meal out we have USDA Prime first cut NY strips. There you have it. A fantastic 4th of July meal. 

You had me at Rockfish and grits. I've done many grits cooks but I've only had Rockfish once (at the Bonefish Grill restaurant). Yours looks much better. Great cook.

Wife just returned from her morning activities and gave her a taste. She pronounced it excellent and not too smoky. I think we have a winner. Still going to try replacing sriracha with chipotle powder in the next batch, though.

You got it. Still have your email, so look for it there.

Yes, did two full hours with smoke. The first half hour was with high flow on the cold smoker pump, with the rest at the lowest setting. I’d probably try one hour at low flow next time. Will taste it tomorrow after a day in the fridge to see what we have.

Nowt wrong with Americanization. It drew you lot in didn't it? It will be interesting to see how you find the original and what tweaks you choose to make.

Alright, here it is. And the verdict is that this is awesome stuff. First, after two hours the blueberries were very sticky from accumulated smoke. Very shiny in the pan. Made the recipe as written, simmering for twenty minutes. Tasting as I went to see what I might add or change. The smoke flavor was a bit strong, so made two adjustments. First, I thought chipotle chili powder would complement the smoky blueberries, and maybe mellow it a bit. Since I already had Sriracha in there for heat, I only add 1/2 tsp, but I liked the result. Next time I'd probably omit the Sriracha and start with 1/2 tbsp chipotle adding more if needed. Second addition was 2 tbsp of this: I think this is a keeper. Final result: Great stuff. Will experiment more next time, but can't wait for a cook with this.

Nice tuna and asparagus plate! @Bruce Pearson - Aleppo is about the same as a Hungarian hot paprika, maybe a tad spicier?Definitely not as hot as cayenne. They are my "go to" when a recipe calls for "red pepper flakes."

One hour in. The blueberries are taking on a glossy sheen.

And here we go. Going for a two hour cold smoke first. Nothing like the way cold smoke rolls out of the top on a beautiful Saturday July morning.

Not spicy at all. Just great flavor from the Aleppo Pepper. If you like, I’ll send you the recipe.

No worries mate I've got a selection of local Q rub sitting here that I thought you might like something different. Let me know if you want something specific Outback kamado Bar and Grill

Fresh Market is awesome. I just dont go there often for fear it'll drive me to eating at the local soup kitchen - LOL

I should have bought a good bottle. Instead I was drinking low end Malt Liquor/beer - LOL - it was all about the food anyway.

I'll be right there.:)

Game on!

Picked up the Suya pepper from Bazaar Spices in downtown DC today. That’s the Bazaar Spices version on the left and Nigerian version by way of the UK on the right. First thing you notice is the color is very similar. A side-by-side taste test proved them to be similar in flavor profile as well, although the Nigerian version has more heat. Neither has an overt peanut flavor like the Milk Street recipe does. These are much more similar to each other than the Milk Street version is to either (I smell Americanization!). Looking forward to a near future cook with these two and the Milk Street recipe side by side for a taste test.

Great cook. Even greater discovery for me. I had not realised you could hang your grills off the side of your KK. I am guessing/hoping that I have the right piece to do that (probably) and the space (possibly not). That will be great if so! Will check when I get home tonight. I learn something new from this forum every day.

@Steve M I like your ribs but, weirdly for 6:52am on a weekday morning, I am even more attracted to the cold beer that you have as your profile picture. I will blame it on the heatwave that we are having in the UK rather than my latent alchoholism. Looking forward to a cold cider later.

Hope everybody has been doing ok, I've missed my kk friends. I smoked some St. Louis cut ribs from Costco yesterday. Turned out great.

Same here - heat wave is supposed to break tomorrow! About a third of the folks at this party were from my homebrewing club, including the host, so yeah, lots of tasty beers! I took a nap when I got home - LOL!!

Sorry that the flies ruined your campfire experience. It was bloody hot/humid here yesterday - 103F heat index!! Beers were cold and tasty though!

Speaking of Campfires, I started one tonight during the heat wave we are having. It is in the Turkish grill. Due to the infestation of black flies I am watching it from inside my sunroom.