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Look what just popped up on Facebook! Richard Johnson who first created a tiled Kamado and must just love what I do.. LOL posted about my 42" SBB.

We found some prime NY strips on sale for 9.99 lb. Cooked at around 240 until ~125 in the center and then cranked up the kk to put a nice sear.

This will be seriously pic heavy. The challenge over on the guru is to do a homemade BBQ.....in which every component has to be homemade. So this was a three day process and culminated in a very successful get together last evening. It was my last big cook before school starts again. So after shopping at 4 different stores I got to starting on my rubs for pork butt and brisket. Pork butt rub ingredients Brisket rub ingredients You may notice that I included Tasmanian pepper berries (in ample quantities) for both rubs...this was new for me. After preparing the rubs, I got to trimming and then seasoning the pork butt and brisket and then these babies went into the fridge for 24 hours Meanwhile after cleaning up I started boiling potatoes for my recently invented potato salad recipe. I assembled the ingredients... It is a highly herbaceous and garlic tasting potato salad, the perfect counterpart to a variety of grilled meats. I also sub a part of the mayo for extra virgin olive oil to make it that much lighter After all the chopping and the potatoes are done, I cooled the potatoes with ice then sliced them and mixed them together. it looks like regular potato salad, but trust me the taste is dramatically different. This was the thing that I got the most accolades for (well.... Other than the cake. But I invented the potatoes and Stella parks invented the cake) Then I set to making a simple coleslaw dressing. Then I fed my sourdough started the night before.... And lit my KK so it would be ready to go first thing in the morning. In the morning I got my smoke pot going with two large chunks of pecan and then added my meat to the main grate. I was thrilled that they both fit without having to use multiple grates... And shocked. Then I got to working on my sauces(and feeding the starter more) I started with brisket sauce which is from Aaron Franklin's book and in my opinion is the only sauce that is acceptable on brisket. All others are just gross. The only change is that I used liquid amino in place of worchestershire which I had done before and knew turned out great. After all ingredients were measured out you basically stir together and simmer just to meld the flavors. Then I got to making the hot vinegar sauce which is my preferred style of sauce for pulled pork. This sauce is just mixed, not cooked. Then I got to the cake. OK small fact you will all thank me for. I got Bravetart by Stella parks for mothers day and have been cooking through it this summer A LOT. I have made cherry pie, blueberry pie, key lime pie, lemon meringue pie, dark chocolate cream pie, yellow cake with fudge frosting cake, this chocolate cake (and the English muffins) and they have all be fabulous, I mean really really good. I'm not so into the gimmicky things like homemade oreos and I made her scones and chocolate chops cookies that were pretty good, but not like her cakes and pies. Her cakes and pies are so flippen good. If you like to bake sweets you NEED this book. I have made this chocolate cake 3 times this summer. Anyway, you start with the frosting which is the easiest thing here are the ingredients Yes, heavy cream and milk Chocolate. Heat up the heavy cream while chopping the chocolate. I used the food processer and saved my fingers this time. Then pour the super hot cream over the chocolate in the mixing bowl of a stand mixer and stir until smooth. Then cover and stick in the fridge... You will whip it after about 6 hrs in the fridge Then I assembled the rest of the ingredients for the cake itself. I had to go flip the meats at 2 hrs. Cooking time (oh yeah and spraying every 30 minutes) so I neglected to take the would be riveting pictures of the cake batter.... But I have proof I flipped my meats! And then of course, here are the cakes cooling Then I got to slicing and grating for the coleslaw Of course I didn't toss with the dressing until about an hour before party time. Meanwhile I was working on my sourdough bread. Assembled all the ingredients. and set for the first rise. Then I went about checking the meat and got ready to wrap This was actually the first time I tried this method with pork butt to see if I could get more consistency in cooking time. (Spoiler alert... It worked) Then put the bread into the loaf pans and waited for their second rise. After about an hour we were ready to bake. I don't think I can over state hoe much my family loves this bread. Then I got to whipping the frosting for the chocolate cake. And decorating.... Yes I know my cake decorating skills aren't the best but I'm practicing and it tastes amazing. Very shortly before guests arrived I planned to do something different. Well different for me... I'm ALMOST a non drinker, but I decided to batch make a cocktail that made use of all of the beautiful limes on my tree and found a great recipe. Into the blender.. After this was blended more water and a cup and a half of vodka was added. This was a super good summer drink, and I'd definitely make it for gatherings again. After guests arrived, had a drink and a few snacks. Then I unveiled the pulled pork. Shredded the pork, sliced the brisket and set everything out. This was my plate with each meat with the appropriate sauce. This was a huge success. I didn't take pics of the cake sliced (I was busy and sticky!) but everyone was raving. One of my friends texted me as soon as she got home that it was the best food of her life LOL. I wouldn't go that far but it was a dang good dinner. I probably wouldnt have done another big BBQ right before going back to work if it weren't for this challenge, so it was good to have friends and family over again.

@Aussie Ora I’ve got a small army of friends and neighbors that bought BGE after seeing all the things I could do with one grill: bake, sear, smoke, dry etc.. They are a bit rocked by my “KK is the best grill on the planet” proclamation, but it doesn’t take much to see that’s undeniable. I will own one, it’s just a matter of when I already have friends that are intrigued. It’s all part of the process.

Ha! Yes I can see some others have started this quest just like I am now! Im one of those that does TONS of research, and I’m utterly convinced there is nothing better, period. Going to start squirreling $$ away now :)

Hi All, Just ordered a BB32 in Cobalt Blue pebbles on Friday. I cannot wait till it shows up. I will be reaching out for some assistance and knowledge in the near future, Reading all of the great reviews and comments on here was a huge reason for me on finalizing my decision to purchase one of Dennis's beautiful units. Now the wait is here...LOL

Every summer I wait for the yellow beans to appear. I love have fried bean, potato and onion breakfast. Steam the beans and potatoes the night before then fry them up with butter and onion for breakfast. This is my favourite summertime breakfast and I have it everyday until the beans are gone. This summer I grew the Japanese herb, Shiso. Beautiful colour and great flavour. Here's to summer breakfasts.

@BonFire and @Tangles previous posts on the subject inspired this cook. And what a cook! We have eaten in Brazilian meat places in NYC and all over Brazil. Truly amazing, to be able to replicate the experience at home using a KK. Compared to slicing the meat off the skewer, the following plated picture looks mundane. Served with Brazilian farofa simples and pepper sauce. Tender and utterly delicious. How did I get here? Rewind: Cooked for about 20mins at 230C with tray underneath. Last five minutes without tray. The MEATER thermometer disliked the direct heat and asked to be removed. Butchers in England don't know the picanha cut so I watched this You tube video. Picanha cutting starts at about minute 24. Here is my version: Lump of 75 day aged rump Follow muscle seam to separate out the picanha End product Trimmed up and cut Skewered Yippee! Heaven within our reach.

A week or so ago I was watching the Spence Watts' cooking show and saw him do a Sweet Potato Rostis that I knew I wanted to try. It is half sweet potato and half regular potato, grated along with some onion, add a little flour, salt and pepper. Squeeze the juice out as much as possible. Pack into a hot frying pan, when one side is brown flip and brown the opposite side. Plated with those yellow beans from the garden.

Have you tried frying the shiso leaves? - amazing how cooking it changes their flavor I don't have access to them here, but toss a couple in the air fryer until crispy and see what you think? I've had them in Japanese restaurants done tempura style.

Hang in there, MacKenzie; I'm sure you get some corn soon!

You my friend have been bitten by the KK bug now the only cure is to buy one . I had BGE just as long as you and your friends and BGE was fantastic... just like you and the rest of the kk community I did the research and the conclusion is always the the same the KK is in a league of its own and by far the best grill on the planet. I had thought that the BGE had good results when I cooked on it for many years but when I got the kk home it simply is night and day you really have to experience it for yourself....all these pics don't do any of the KK's justice once you are able to see and touch and cook on them . It is just an unbelievable cooking experience. good luck on your path to owning a KK I can see it will probably be sooner then later lol

That steak looks perfect, Steve!

There have been few sales on here. Not good I feel for the them I would hate to be in that position with mine ..but seiously if you want a grill that will last a lifetime is spunky as and will cook for you the KK will serve you well Outback kamado Bar and Grill

Tony, what a fantastic celebration. There's that corn that I have yet to have for the season. You are making me envious.

Looks terrific tony sounds like you had a great day Outback kamado Bar and Grill

Smart move.

Steve, your dinner is looking delicious.

I almost wet my pants when she tossed the salads in the garbage - Aussie!!

@MacKenzie - I also have a bumper crop of basil going this year, so I'll be putting up some pesto as well. I like to swap out the pine nuts for pistachios in mine. Steve - excellent steak cook!

Knocked that one out of the park, Aussie! Had a buddy come to town for the annual golf outing. We always do it up on Friday night. This year was local corn on the cob, twice baked spuds and a 2 1/2 lb grass fed cowboy ribeye, with a side of sautéed mushrooms and chimichurri sauce. Lots of adult beverages were consumed before bedtime - ha, ha! Cooked the ribeye sous vide for 3 hours @ 130F. Then finished on the lower grate after I roasted the corn. Spuds were done in the air fryer. Only 1 pic of the platter before we devoured it! (I'd de-boned the steak before plating, since I was going to slice it for service.)

So to add to this pic I was going to do a picanha but my butcher was out but had heaps of Tri Tip ,so I decided to spin one cleaned one up I did not want the fat on this cook .. Gave it some purple Crack. . And some Santa Maria. .had an empty container of Twisted Q.@ckreef. Lol. Fits perfect in the package so I know what it is lol. . Set up Ora for a spin. . And on it goes. . I wanted to make up a Brazilian farofa but could not find any manoic flour or plantains. But looking up some recipes someone described manoic flour being like bread crumbs so because this is just soaking up the juices I decided to use panko. As for the plantains i like munching on these at work have a nice sweetness. . .got the bacon going in some butter..added the apple.. Some more butter and onion.. Then the panko. .mixed it all up.. Then made up a chimchurri sauce. . .I bought two tips decide to vaccum seal one in some chimchurri sause for another cook tomorrow. . Tip is looking good. .resting. . And carved. .I put some flat bread under the grill ..spread on some chimchurri sauce. .and plated with my take on Farofa which turned out terrific the panko done it's job of soaking up all the bacon fat and butter and the apples shined through. .and I made a mess can't take me anywhere. Lol. Outback kamado Bar and Grill

Today started with a very simple objective, make my first batch of basil pesto. I have a bumper crop of basil this year, first time ever. Thought I'd have an easy day, pesto, no big deal. This looks interesting, I have to taste it, but I don't have any spaghetti in the house. Guess I have to make some since I really do want to taste it on something. If it's good, then I'll make more and freeze it for the winter. Homemade spaghetti spinning in the pot. Add a little of the pasta water to thin the pesto a little. Plated with some previously KK grilled meatballs. Today I just warmed them up and put a rack on top of the SoloStove and got the outside of the meatballs a little crispy. It was delicious and now I'm up for making a lot more pesto. Say GOODBYE to that store bought pesto.

LOL - he's calling it ugly? Survival of the best and you're still around and growing. If I had the money I'd buy a 42" just so I could use it once or twice a year for a whole hog. I already told Mrs skreef it's coming one day. And this is coming from the small kamado king - LOL

Good spot @Smokydave. I had bought half a box of limes and some passionfruit in anticipation of some caipi action. In the end, it felt more like a long drink night so we had a couple of long drinks with muddled mint. No name because The Husband said he made the recipe up but they did contain green chartreuse and, unusually, I actually liked them. I feel obliged to report that no caipis were harmed in the making of this meal. I think there will be many repeats of this cook. I went online and found multiple suppliers of picanha in the UK. Anything from ridiculously expensive imported premium Argentine beef to picanha steaks from the supermarket, Sainsburys. Shows you what I know. Oh well, I had fun doing the butchery.

You're lucky that you can find them! I need to find out if any butchers in the UK sell picanha. It would get awfully expensive if I had to buy a whole rump every time we got the shakes for picanha. I think you are right. We ate and cooked a lot of picanha when we were in Brazil last year and not one of them came out as well as last night's. Even better, our friend didn't join us for dinner last night because the weather was rubbish. That means there are leftovers for lunch today. Double hurrah!

I viewed this on UTube it’s two ingredient pizza dough. I’m courious if anybody has tried it. The recipe is 1 1/2 cup self rising flour and one cup of plain Greek yougart it’s supposed to make a 12 inch pizza. According to the guy on UTube it was delicious. This recipe comes out of Alaska. I think I’ll give it a try when my daughter comes over for pizza night

Soooooo last Thursday my husband and I celebrated 10 years years of wedded bliss. He wanted some lamb chops and I had done rack of lamb before but never chops so I had to ask Mr. Ckreef for pointers. I asked the right person because it turned out AWESOME! best lamb of my life... No joke. Served with an extremely herbaceous and citrus potato salad which I have perfected and may use for this month's challenge on the guru.... Actually I realized at the end of this cook that since everything was from scratch it would have qualified.... Had I taken pictures. I also baked bread and a three layer chocolate cake from Stella parks which is phenomenal... And collared greens and a chimichurri style sauce. Super meal.