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My local butcher made up these sausages I was lucky to get 4 they went quick .rightly so tasted so good .. Because I only had 4 I was thinking just a quick grill and into a bun .but I had a brain wave and thought I would try something different .not me at all lol. Gave them some happy Nancy. . And now lady's and gentalman I present you with .Toad in the hole Gin and Tonic black truffle burger . Got my pan and oil heating up on the top rack at 450f ..put the sausages on. .5 min each side gave them a turn. . Made up the batter. . And poured it over the snags. .35 min later. .resting. .burger time. . Something different that went down well . Outback kamado Bar and Grill

Another little cook on the Konro, still using leftover lump from the first cook although I did add a few pieces of softwood, couple of hardwood and 2 new pieces of regular lump. Ready to torch the Solo Grill. Done. Plated with potato salad and Swiss chard.

As you can see I have quite a supply of hardwood and softwood. I had these for a barbque that burned wood but it gave up the ghost years ago. This spring I nearly threw this wood out as I didn't see a need for it except to light the stove in the sunroom. Thanks goodness I got lazy. Using these woods gives me more of a real campfire taste. The barrel of softwood- The hardwood, I will likely split the bigger pieces into two pieces. This is mostly maple but I do see a little birch in there.

After a super speedy clearance process through customs I can happily say that delivery day is this coming Tuesday!!! I’ve booked the day off of work, invited one of the other bbq team members over and charged the camera batteries ready for those all important uncrating pics. To say I’m excited is an understatement Sent from my iPad using Tapatalk

Toad in the hole is Yorkshire pudding with sausages baked in, I believe it Yorkshire pudding may be called Dutch baby in the US? If you want a really good recipe for them which has never failed me then Jamie Oliver’s Yorkshire pudding recipe is great: 3 eggs 115g flour 280ml milk Pinch of salt Mix those ingredients up into a batter. You can then either make individual puddings or one big one as Aussie has done above in one tray/skillet. The really important thing with Yorkshire pudding is getting the oil very hot before adding the batter, I put a teaspoon of oil in each individual muffin tin hole if I’m making individual serves or about 2mm of oil in the bottom if making a large one, turn the oven to 200c (about 400f) and let the oil pre-heat for at least 30 minutes, then pour the batter in and cook for 35 minutes, don’t open the door during this time or the puddings will collapse. Here’s some I made earlier

Dr Paul's Hot Sauce - Home of Perth Hot Sauce Pineapple Express Yea sounds innocent enough. OMG - Not!!! - both me and Mrs skreef sprinkled some on a taco salad. Had to break out the fire extinguisher to put out the flames on my lips. @Aussie Ora you're still not mad about the challenge certificate are you In all seriousness this is the hottest hot sauce that has ever passed my lips. After checking out their website I think this is one of their more mellow hot sauces - yikessss......

Nice snags. Researching holy toads...

Tropicana looks funky great job tony. The food sounds tasty Outback kamado Bar and Grill

Guests had a marvelous time; hard to say about the flamingoes, especially a couple of the inflatable ones that drooped by evening's end! Well, this guy had a good time! @Pequod - the main course was "flamingo breasts" - ha, ha! Chicken breasts poached sous vide in red wine, shallot, herbs de Provence and butter for 3 hours at 147F. The jus was reduced for a pan sauce with Boursin cheese (w/shallots & chives). Side dish was red quinoa. The color of the sauce didn't come out as nice as I wanted (more of a grayish purple than pink), but DAMN was it good!

I didn't look it up or read the ingredients ahead of time. Pineapple Express how hot could it be with a name like that? Man was I wrong and I use Dizzy Pig's ghost rub whenever I make hot wings.

As Aussie would say, "Nice snags!"

Yes, I used my MAPP torch, same one I use to light the lump in the KK and once I transfer the coals to the Konro I use my blower thru the draft door, on very low speed to help things along, works like a charm.

How cool is that tool.. Do you know if it's available online? Thanks

Loving the idea of doing "little" cooks on the Konro. Looks good.

Ha ha. I was with you until you put toad in the hole in a burger bun! Really? Great idea, making toad in the hole on a KK. Must try it sometime soon...

Thanks again @tony b. Will do a taste test and report back on the suya pepper and the hot sauce.

Cheers mate I thought it would work out had to do something different with these exeptional tasting snags .I used my purple Crack mix in the batter which shined through Outback kamado Bar and Grill

Looks good!

Nice all the way around

Ah man! Now you’re talking! What an amazing cook! I absolutely love toad in the hole and I bet those sausages took it to the next level.

Wow nice cook Aussie looks yummy.

Really nice.

Well no wonder they were droopy after all that wine lol

It wasn't me, I believe that pellets are like briquettes and hot dogs.. if they are made with good fresh ingredients, they can/should be great!

Never thought about doing sausage on the Konro. Great idea.

I had to do the Maggi cubes, since they were made in Nigeria! I had hoped that they were the secret "je ne sais quoi" in suya pepper blend, but alas no. Yes, they are full of chemicals, but sometimes for the sake of authenticity, you gotta roll with it! And, I'm looking for a serious critique of my suya pepper blend. Otherwise, ignorance is bliss! I know it tastes different than the one you sent me, partially because of the peanut butter powder (which is why I sent you some so you could see for yourself.) If you think the Aji pepper hot sauce is on the "mild side" (it's not for most folks), I can send you some of the chocolate ghost pepper version in the next box. It's even too hot for me most of the time, unless I'm making a large quantities of whatever dish I'm using it in to dilute it down some.

I could never find them here either. Even went to my local butcher to ask if they could special order that cut. They said no! I’ve obviously stopped using that butcher. I drove around the corner from him to a local ethnic/Asian supermarket and not only found them, but at a great price too. A few years after that I heard on another BBQ forum that that particular butcher had gotten religion and was selling them. Moral of the story: if you have a local Asian/international market, try there. That’s also where I was sourcing packer briskets until Costco finally got religion.

About a year back a friend who sells single malt whisky here in Shanghai, China took me to a great cocktail bar and introduced me to a rising star in the bar-tender world - Daniel An. After chatting for 10 minutes about the various merits of different tipples (for me it's single malts, bourbon, classic martini's and pink gin) he jumped behind the bar as if struck by divine inspiration and whipped up an impossible cocktail: Using Mescal, Rattenhouse rye, sweet vermouth, DOM and 2 bitters he created a twist on the New Orleans "Vieux Carre" that came out like a smoky Manhattan tempered with the honey of a fine bourbon and cut with the crispness of a martini and the lingering aftertaste of bitters... It. Blew. My. Mind. I asked him what it was called and he promptly named it after me: Oliver (my name) and twist for the twist on two cocktails: the Manhattan and the Vieux Carre (and because that was a pretty obvious choice!) And so the Oliver Twist was born! However due to the difficulty of getting good Mescal and the fact that Daniel had limited creative influence in the bar, it would be 12 months before I had the chance to drink this heavenly tonic again. Daniel's rise was unstoppable, competing in barman competitions around the world, the kid for the impoverished boonies 6 hours drive outside of Shanghai did good and achieved his dream: opening his own bar with full creative control. A cozy and beautiful space in the heart of the old colonial former French concession, Monsieur An is free to follow his heart and create insanely good drinks. I finally got to visit him after the place had been open 3 months and when he saw me he didn't even ask me what I wanted... It's officially immortalized on his menu: So I can now tick off "having a drink named after me" from my bucket list (although at 22 bucks a glass I'm not sure how often I'll drink it!!) Sent from my iPhone using Tapatalk

ROFL

...and here I was expecting to FINALLY learn how to cook flamingo.