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Ok I was inspired and tracked down some beef ribs... Local grocery store didn't have any so went to Sam's Club. I bought a bulk pack (20 pounds in 4 slabs). Was about $6.50/lb. For those in the US - where do you find whole ribs and what is typical price? I plan to cook these tomorrow for our Labor Day cookout. Thanks

Cooked another chicken and roast pumpkin and corn tonight, really impressed with the Weber vegetable / roasting tray. I always struggled with getting the pumpkin nice and caramelised, but this makes it easy!

Time to cook these up gave them some purple Crack and lemon pepper.. Mixed up some garlic ,chilli . lime juice and evvo to marinate the prawns in. .I also got some scallops...mixed up capers. Basil.parmesan and zest of a lemon. . Then poured in some melted butter. . Put two scallops in each she'll and poured mixture over them. .OK on go the steaks.few minutes. ....whilst the steaks were resting I threw on the scallops and prawns .....Dee whipped up a salad ..and plated tasted so good. Outback kamado Bar and Grill

Yea no laundry done around here. Plus he has to set the table and then do the dishes after dinner. It just is what it is. Don't forget the trash. I feed him well for his services not to mention the school and dorm shopping bill.

All Aussie's posts of shorties had me Jonesing for some. I had a pack of bison ribs in the freezer, plus the local market had some beef ribs marked down, so grabbed a pack of those, as well. Did 3 different rubs - the bison (large rack) was the Cave Man Coffee rub that Aussie sent me, the beef rib on the right was Lane's Pitmaster Select #1 (Ancho Coffee Rub) and the other beef rib was Plowboy's Bovine Bold. They were cooked direct @ 250F with the cold smoker loaded with pecan wood pellets. Plated with some local corn, mashed potatoes (done sous vide), a nice salad with a tomato from my garden. Ready for my close-up, Mr. DeMille! My fav of the 3 rubs was the Lanes. And the Cline Zin wasn't too shabby either!!

I just can't get enough of these Lebanese Mountain Bread Pizzas. These are fresh tomatoes just out of the garden and the I used pesto instead of tomato sauce.

See, that's what I'm talking about! I'd have never thought to put Pineapple Head on chicken - even on Huli-Huli chicken that has pineapple in it.

alimac, your bacon is looking really delicious.

Tony, you must have had fun with that cook because it looks awesome. Fantastic dinner.

Go for it mate you won't be disapointed. Awesome cook and great for sliced beef samwhiches Outback kamado Bar and Grill

Sliced and cooked some of that bacon this morning, nice and crispy, just how I like it!

you guys are inspiring me.... will go out tomorrow and see if I can find some for Monday cook Cheers

Wow that a cook! That all looks sensational!

Killin' me, Aussie!!! Amazing cook!

But, like you said earlier, you still make him do his own laundry when he comes home!!

Even @ $100/kg; it's still on the pricey side, but for a special occasion, it would be a nice treat!

Had a productive day today, i smoked some home cured bacon. Not to waste the heat, I then made chicken wings for dinner, paired with Lillie’s Q Carolina sauce and a home made blue cheese dip, they were great!

Yea he eats what me and Mrs skreef does combined with and then some

You are definitely going to want the rotisserie setup. If for nothing more than to cook chicken. Rotisserie chicken on a KK is as good as chicken can get. I need another cook or two planned out for the weekend. Sons home from college for a few days and rotisserie chicken sounds like a good idea.

NICE cook Aussie looks delicious

Looks like a wonderful cook. .

How was the Yardbird on beef? You crack me up breaking the "rules" with your choices of rubs and sauces.

Slow cooked lamb shoulder on the KK today, I was working from home so managed to get it on at 8.30am, it come off at 6pm. I’d say it was tender

Fresh reds with the scales left on, butter, liquid crab boil, and Tony’s. Waddya got? Redfish on the half shell. Sent from my iPhone using Tapatalk

After a disastrous try of making bread in the KK last week, I decided to jump back on thehorse this week with a batch of Pain de campagne and Pain au Bacon from the book Flour Water Salt Yeast. It actually turned out tasty and not black. I decreased my temp from last weeks 500 to 450 and once I dropped the bread on stone I closed the top hat. Also decreased my times from 35 or 40 to about half. Here is my Hybrid dough proofing. So I tried 25 minutes gave the bread a rotation and another 10. A little too long for the rectangle loaf. Ok onto the straight leaving Bacon bread tried 20 minutes with a rotation and another 10 minutes and the money shot! Next week I am thinking a merlot rosemary with cracked pepper sourdough... maybe

Did a Wagyu brisket overnight and just served to family visiting from NZ. They never had that cut or bbq like that. All guests blown away. Gossamer held the overnight temp within a 4 degree range without one adjustment. Incredible. Sent from my iPhone using Tapatalk

Finally, fresh corn on the cob. @ Tony,

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.

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.

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.