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It's been a "Lord of the Flies" summer. It's finally cooled down a slight bit (85*) and the flies have disappeared. Time to crank up the Konro (especially after all the Marabu talk). On the menu tonight:  Sashimi grade tuna, First cut NY strip steaks, U5 shrimp (the way shrimp is supposed to be), Zucchini, Pineapple, Lettuce salad w/ Japanese Ginger Dressing, Rice, and finally Honey, Ginseng green tea. The main lineup   Everything dressed or marinated   Marabu lump almost ready to go   A few action shots. The tuna was the star of the show. I wasn't sure how that was going to work on the Knoro the way I did it. Came out perfect. I stopped paying attention for a minute and slightly over cooked my NY strip. (md not md rare). I only have myself to blame as everyone cooked their own food. Anyway all around a killer meal. 

This weekend was a Detroit Style Pizza.

Awesome it cooks quick and tastes great .the way I see it . It was $25 a steak a lot cheaper than a restaurant will sell me and have quality at home .it's nice to go out sometimes but owning a a KK and having access to great products I can have 5 star at home for half if not less Outback kamado Bar and Grill

Planning yet another new (for me) cook for Labor Day, prep already in progress. Four pound Alabama Wagyu chuck roast rubbed and ready to go. I plan to cook it this afternoon in time for the last college football game of the weekend. BB32 (Kooter) is loaded with charcoal. Sourdough is rising for the sandwich rolls and I'll make a horseradish sauce to go on them. The only other project is the blackberry pie for dessert. Hopefully it will all be tasty (and Roll Tide)

Ribs cleaned, rubbed and ready to go. Used mustard as base on one and hot sauce on the other (Aaron Franklin recommendation). Now on the grill.......

I usually use a full basket to get the temp up high on my 32. I was wondering if anyone with a 32 cooks pizzas with only the full half basket? Sent from my iPhone using Tapatalk

Yep, that does happen sometimes. I have noticed, though, that somehow the sun still comes up the next morning, and friends, close to home or far away, are still friends.

You should try it you will be amazed .I will let you in on a secret don't tell anyone .but the other day I have no picks to back this up but I cooked up a skinless chook breast for lunch on the stove . With peach liquid gold from ckreef as a binder and pineapple head .amazing would win any comp Outback kamado Bar and Grill

Great main or an awesome side love it . Outback kamado Bar and Grill

That’s a fair price. I got my 50th coming up and a local butcher imports Kobe from japan. Thinking of doing two 2 pounds for six of us. The top grade is $198 a pound. They even have a steak that’s finished with the cow eating sake mash at the end to add flavor. Lol I can get very good Wagyu from NZ here for $30-80 a pound depending on the grade. I but the $30 pretty often as it’s basically the same price as high grade ribeye. Sent from my iPhone using Tapatalk

Thanks MacKenzie, I’ve been wanting to try a nice cauliflower recipe on a Kamado for a while, this one looks great!

Great minds! That's what I had for lunch just now! With gravy, of course!

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.

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

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

We'll be here, waiting with bated breath to see it when you do!

The blue beast has been delivered and uncrated. An awesome unit. ..Here is a pic....