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Big Bad 32” in Olive Gold pebble.

Of course I would love the 42 if for no other reason than it exists and, as @pequod reliably informed me, it comes with a goat. The 42 was an option when I made my choice and I still think having two KKs is more versatile than having one great big one. I know it sounds mad to say this but I would only have a 42 alongside at least one other cooker.

Tee hee, I have to say that I agree with @Tyrus. Where IS the beef @MacKenzie? Tyrus, thanks for asking after me. I have spent the summer doing a little consultancy work but am now about to start more full time work again. First day back in an office turns out to be in the week leading up to a party where we will be feeding 100+ people. Lots of planning and procuring to do. Am finding time to grill and eat but no time left to post!!!

Yep, I share your garden! It works because they don't allow deer to shop there...

I would have went with nice tits lol Outback kamado Bar and Grill

Made a new recipe for pesto today using the mortar and pestle. This recipe only used 1 clove of garlic where my first batch used 4 cloves for the same amount of basil leaves. They both tasted very good, what can I say. One of these days I'll put it on a KK pizza. Off to make another batch. Done, this one I plan to give to a friend, it is better. I worked a little faster and perhaps that helped.

thanks for the warm welcome! Catching KK fever is something my bank account is very afraid of...

Every summer I look forward to making cucumber sandwiches. Today was the day, first I needed to make some sandwich bread, then pick the cucumber fresh from the garden. Fresh from the vine. It is a simple sandwich, mayo, salt, pepper and cucumber slices. Plated.

I would like to try a pizza with some of the pesto that I made, here goes. Take a Lebanese Mountain bread from the freezer, add some pesto, olive oil and some toppings and you have- This is a quick way to have a tasty pizza. Since the dough was previously baked the pizza came out with a nice crispy crust.

I agree, having two KKs is the perfect situation. Well maybe 3 would be better LOL not sure.

I have the 32 and love it. I use it 90% for grilling and almost always use it with the basket-splitter as it provides a great combo of high direct heat and much lower indirect heat. However, for me the preference for the 32 was driven entirely by the fact I'm regularly cooking for 25+. No doubt the 23 can do this as I did it solely on a '19 BGE previously. For big crowds life is much easier with the 32 and the trusty old BGE puffing away. Having said that, if your goal is a couple of great steaks cooked to different temps, I'd go for the 23 all day long. One reason is the sheer size and weight of the 32. There's a whole lot more everything with the 32, including two 40+ pound grates to move when refueling. Either way, you'll love it!

Did another batch of pesto today, this one is going to be frozen flat. Look at what came in the mail today- This company is new to me. I thought I'd give them a try, service has been great and those Zanzibar pepper corns have some kick to them. It is the only one I opened so far but the yellow of the turmeric is awesome.

Got a couple of tomahawks huge as froze one because these are are good for two .. .gave it some purple Crack. . And some gunpowder loving this stuff cheers tony. . Onit goes reverse sear style. . Ready for a rest whilst I ark up Ora for the sear. . Time for the sear. . Another rest. . I managed to grill some corn in between this.. Ready to carve. .and all sliced up .. Plated with some corn and airfried chips with chicken salt .yum. .gotta love the simple BBQ shot lol Outback kamado Bar and Grill

Whatever! I stopped hanging out there a long time ago. People were too snarky over there.

Above pictures are a scaled down version for 2 people.  This is a really good recipe. Easy and almost impossible to screw it up. Serves 4 to 6 people. Easily scaled down for 2 to 3 people. 2 pounds fresh zucchini (3-4 medium zucchini), cut into 1/8 inch rounds.  1/3 cup thin sliced (or diced) sweet onion. 2 Tbsp Mild olive oil. 1 tsp herbes de Provence 1 tsp kosher salt  1 tsp fresh ground black pepper 1 cup fresh grated Gruyere cheese (or any fresh grated hard cheese) Combine the above ingredients in a bowl. Oil a ceramic baking dish and add zucchini mixture. 4-6 md plum tomatoes (or Roma tomatoes) cut into 1/4" rounds  Lay the tomato slices overlapping to mostly cover the zucchini. Bake uncovered, indirect at 400* for about 40 minutes until top is bubbling lightly and tomatoes are slightly charred. Let rest for 5-10 minutes before serving. Note: this dish will soak up a lot of smoke flavor so try and burn a clean fire (unless you want it Smokey). I warned you. 

I need some of these lol.. . . . . Outback kamado Bar and Grill

Hello Mac, I haven't seen Tekeboaround, what's up? I have Google Earth and tried a search of the UK, no luck. Could she be at the pub? Wondering what's on her grill that's all.

Nice healthy looking meal Aussie butttt, the one thing that's missing. A nice oil can of Fosters to take it home.

What can I say, but "Nice Snag!"

Glad you like the gunpowder. I need to get over there and pick up a bottle for myself. Found any good uses for the pickle salt yet? I'm still experimenting with the chicken salt here. Need to do up a batch of fries in the air fryer to fully test it out after seeing your post.

I've taste tested the chicken salt and tried it on a couple of things, just not fries yet. I typically don't make a lot of "chips." So, I broke out the plum hot sauce today. I did a batch of spring rolls in the air fryer and used it for dipping sauce. HOLY MOTHER OF GOD!! I should have read the label first before I dunked a roll in it. It's made with scorpion peppers - 2nd only in heat to ghost peppers, and just barely. Within a minute, my nose was running and the top of my head began to sweat. If there's plum in this stuff, you sure don't taste it because of the heat! I mixed it with some of the Kakadu plum sauce to knock it down to bearable. That was an hour ago and I can still taste some of it lingering in my mouth. My tongue still hasn't forgiven me yet!

I love the tomahawks. good job!

Looks perfect Aussie

You’ll be able to see them coming from a mile away lol

Yum yum yum looks awsome Aussie another great cook keep Them coming

As soon as she started eating solids I varied her diet. I fed her stuff like tongue, snails, spicy foods, and anything else we ate. I’m hoping it sticks and she becomes an adventurous eater like her dad. Sent from my iPhone using Tapatalk

I have a remote location garden. It's located in Publix - LOL The cheese is in there. Didn't really take the pictures with a recipe post in mind.

Did a fresh clam pizza with arugula and a simple anchovy pie. My biggest fan preferred the anchovy pie. Me too.

A small simple meal for me and Mrs skreef. (Delivered Hawke to college today). 400* indirect with the firebox divider installed. Cornish Game Hen on the right with drip pan below. Zucchini Gratin on the left side. (cooked this dish in the WFO this past weekend, wanted to try it in a kamado). What you don't see is 3 small baked potatoes under the heat deflector on the left.  For first cook on the Oval Jr it was a total success. Very pleased with myself. The Zucchini Gratin is becoming one of my favorite vegetable side dishes. 

After the WFO oven I swore no more grills but Mrs skreef learned not to believe that line of crap a few grills ago - LOL For the last few years me and Mrs skreef have been taking an Akorn Jr on vacation with us. Our honeymoon, rental cabin, sisters house, the beach, even NASCAR. The Akorn Jr has served us well but when Primo came out with the GO Cradle for their Oval Jr I knew I would eventually get that setup.  We had that lunar eclipse a couple of weeks ago and it made my wallet have a mind of it's own (that's my story and I'm sticking to it ) Well it finally arrived at my local dealer and I picked it up yesterday. The inner workings and a few extra parts. Here is the GO Cradle. 9 bolts/nuts and about 10 minutes to assemble. Fairly study with nice two hand handles.  Altogether now. I had some time before dinner so I fired it up to play with the vents. First stop was low-n-slow. 240* was easy enough. I let it ride there for almost 2 hours until we were done eating dinner. After that I bumped it up a bit and let it ride there for 30 minutes or so before shutting down the vents and going to bed. Very pleased with it's performance and will be cooking dinner on it tonight. It's basically Jr on steroids.....

Posted it in the side dish forum of the recipe section. Even tastes good as cold leftovers.

I will try and get the recipe posted this weekend. It's easy, almost foolproof tastes wonderful.

@Aussie Ora I completely agree. It's not if, just when. I'm very patient when making these kinds of purchases. Looking forward to sharing my KK cooks here. The community here is fantastic, not to mention Dennis. I'm in.

Nice cook looks very tasty! Did you post the recipe for the zucchini gratin? If it’s your favorite it must be delicious

Aussie is the man when it comes to ribs Sent from my iPad using Tapatalk