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After a brief conversation with Cheech and Chong, we agreed on a name change... Ladies and Gentleman, I present to you Huey, Dewey, and Louie.

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......

Uncle doughies wings with maple cider served with corn lol. . . .. Outback kamado Bar and Grill

Lol . Just mix it with some vegemite she'll be right. I've sent him something special in the heat scale I won't blame him if he chucks it over the fence before he dies lol .a nice plum sauce Outback kamado Bar and Grill

Looks tasty great way to cook a snag Mac . A local comany .http://supremewoodfiredovens.net.au. make a Japanese robata grill. I have been eyeing off . Outback kamado Bar and Grill

My box of goodies from @tony b arrived in super quick time. Here is the bottle Tony's home made Aji pepper hot sauce and sachet of his own suya blend along with some extra peanut butter powder to so I can try his recipe myself. Next, I did something totally inauthentic. The men who traditionally cook on suya stands in Nigeria are from the north and are generally Muslim. Therefore pork is off the menu. But I had some very good cubed pork leg and that is what I cooked. The three on the left hand skewers are covered in Tony's rub and the ones on the right are sporting the Nigerian Ikoyi Club rub. More colour in Tony's rub. Obligatory on the fire shot Set up for The Husband to blind taste Plated with some yummy ratatouille (more on that later). The verdict? Tony's nailed it! The Husband declared Tony's more interesting, with the same start note as the Nigerian suya but a more "fruity" middle note. I say Tony's is slightly more gingery. The reality is that after a few bites (and a fair bit of wine) we genuinely couldn't taste the difference. Well done Tony. I could take it a little hotter and might amp up the chilli but it is not all about heat and the taste is v good. Now waiting for you to reveal your secret recipe so that I don't have to rely on supplies from Lagos. P.S. the aji pepper sauce is good too. I had an improbable combination of the hot sauce with my homemade version of @ckreef's blueberry sauce, my home made potato chips (fries to you), a couple of small pork chops and salad for breakfast today. Full on yummy.

Literally like a kid the night before Xmas We had a team BBQ event at the weekend, as we were packing up to leave the butcher gave us each a dry aged tomahawk steak, this is going to be one of the first things I cook on the KK!

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.

What have you Aussies been putting in the water down there? Not one, but two stories in the news about Roos going bonkers! https://www.msn.com/en-us/news/world/mobs-of-kangaroos-take-to-streets-of-australias-capital-over-food-shortages/ar-BBLfqhR?ocid=spartandhp https://www.msn.com/en-us/news/world/kangaroo-smashes-way-into-australian-home/ar-BBLeVO8?ocid=spartandhp

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.

Tony B's Nigerian Suya Pepper Rub Ingredients (Full Batch) ¼ cup Peanut Butter Powder (PB Fit) ¼ cup Dried Ginger (ground) 4 Maggi Cubes (Nigerian) - small 2 TB Red Pepper Flakes (I use Korean Gochujaru) 1 TB Garlic Powder (SuckleBuster’s SPG) 1 TB Onion Powder (Penzey’s Fox Point, w/a large pinch of dried shallot) 1 tsp White Pepper 1 TB Purple Crack (Tasmanian Pepperberries - ground) – Alternative: 1 tsp Clove (ground) 2 TB Grains of Salim (ground) - Alternative: 4 Black Cardamom pods (ground) 1 TB Javanese Long Pepper (ground) – Alternative: Tellicherry Black Peppercorns (ground) 1 tsp Urfa Biber (smoked Turkish pepper) - Alternative: Chipotle pepper 1 TB Indian Chile Powder (SWAD), or to taste for heat level – Alternative: Cayenne Pepper Instructions Grind whole spices in a spice grinder (Note: Grains of Salim are quite fibrous) Tip: add some of the pre-ground spices (e.g., garlic powder, onion powder) to the grinder to facilitate grinding the whole spices and Maggi cubes. Combine all ingredients in a bowl.

Thanks Steve, can’t quite believe the day is nearly here! Been dreaming and saving for this day for a long time. We cooked some of those tomahawks at the weekend, they were sensational!

[emoji9] Outback kamado Bar and Grill

Sure we're had to pre order as they go quick I was lucky to get 4 for $21.00 Outback kamado Bar and Grill

Phew! My brother in Texas had said he would ship my XR-50 to me last Friday. Luckily he was his usual slow self and I was able to order this corn stripping tool just in time. Hopefully he will get around to sending both on to me by the end of this week. Don't you just love the KK shopping channel?

Had to look it up. Love the description. Starts with this: ... Sounds like a Caribbean cocktail of the sort that involves a paper umbrella. Then a smooth segue to: Yup...that’ll rip the hide off ya.

Yorkshire pudding is basically the same as making popovers, with the exception of using animal fat (typically beef drippings from a nice roast) instead of the butter in the pan. You can also make tasty ones with bacon grease or duck fat!!!

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.

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

You got all your ducks in a row, so to speak. They are a great picture, however, I woulda gone with Moe,Larry and Curly. Decisions, decisions which one to cook on.

Lordy

The correct answer is "3" - Maverick!

Which XR-50 are you all getting? 1. the Honda 2. the pill used in the treatment of bipolar disorder; schizoaffective disorder; depression 3. the Maverick

All I can say is WOW!!!

I was to slack and slept in but this time lapse photo over Perth is stunning . Outback kamado Bar and Grill

Can't wait to try it! Remember, I make a homemade hot sauce with homegrown chocolate ghost peppers. It's the brown one on the right. I backed these guys in Kickstarter. They have a pineapple hot sauce, too. But I thought it was pretty mild compared to their other ones. https://adoboloco.com/shop/pineapple-habanero-hot-sauce/

So very beautiful.

I'm late to the thread but I'm all in for the uncrating. I remember the anticipation well. That tomahawk is nice!

Dinner looks yummy and sound yummy.

Love it! Tone it down with Vegemite...

I can handle some heat but WOW! I'm sure Tony would love it. Since you don't like heat just pass that one up.

Lol sorry mate I thought you liked hot stuff or was that tony b. I have not tried it the bloke said it was not to bad as he was chewing on raw chillies lol .the name sounds delish. I will be interested in the reaction to the sauce I just sent Tony b another local brew Outback kamado Bar and Grill

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.

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

I think it is this: https://smile.amazon.com/HIC-Cutter-Stripper-Stainless-10-Inches/dp/B000PSFOF8/ref=sr_1_18?s=kitchen&ie=UTF8&qid=1532872662&sr=1-18&keywords=corn+stripping+tool I’m also a huge fan of the Hutzler banana slicer...or at least the reviews: https://smile.amazon.com/Hutzler-571-Banana-Slicer/dp/B0047E0EII/ref=sr_1_1?ie=UTF8&qid=1532872748&sr=8-1&keywords=hutzler+banana+slicer+571

lol, I love the opportunity to expand my cooking vocabulary. thanks Aussie!

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

I thought toad in the hole was the same as egg in a hat...a piece of bread with a hole in the middle, in a skillet with an egg fried within the hole... Apparently there's more to the story...

Nice snags. Researching holy toads...

Toad in the hole with gravy, mashed potatoes with loads of butter and veggies is a favourite of mine, reminds me of my grandmother and my younger days.

Never heard of Toad in the hole. Definitely something different.

Nice cook Aussie ......were they Ray's snags.....they sound awesome

Tee hee. That would have been some trick! @MacKenzie I use the cast iron Lodge muffin pan. It is just great (or grate, following @Steve M's line of thought!). When I take the meat off for our main meal, I put the muffin pan on so that it gets nice and hot while we eat. When I am ready, I whip up the batter in a jug, put a bit of clarified butter in each hole, spread it about and pour the batter in. Fruit gets dropped in quickly and then I leave in KK for about 15-25 mins. Puffy and delicious. Everyone eats up really hot and fast. Some choose to adulterate with cream or ice cream. I don't. Always fun.

Clafoutis cooked on the KK is turning out to be the hit of the summer. I use this really simple recipe https://www.epicurious.com/recipes/food/views/basic-clafoutis-51208430 and everyone, young and old, loves it. Getting them a little burnt and crusty on the outside makes them taste really good. Rhubarb clafoutis Seedless grape clafoutis

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.