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Peach BBQ sauce. Somethings get lost in the back of the cupboard like ckreefs grilled peach the ruby red has long gone lol. so here are my ingredients .I got my insperation from hey grill hey but added some liquid gold and dizzy pig pineapple head. .mixing it up. . I let it come to the boil then simmer for 20 min then strained .. .let cool down . Love the canning jars .. and into the fridge for everything to meld together tastes bloody awesome. Outback kamado Bar and Grill

Did a combination dinner tonight, the ribs were previously cooked on the KK and the veggies were cooked on the kitchen stove, except for the tomatoes then everything was put on the Konro grill. The Konro fire makes a very nice crunch on the surface of the ribs. The interior of the ribs is still moist.

The plan was to sous vide the scallops then sear on the Konro grill trying to get a crispy finish. Also going to use the Konro to roast some carrots and peach slices. Sprinkled on sumac and Zanzibar pepper. I messed up on the scallops and the searing, not enough fire by the time I was doing this. However they still tasted just fine but would have benefited from searing. The scallops were done sous vide and I just needed to sear them but...

It's called butter & garlic!

Good eye there MacKenzie! I actually cooked 4 of the big Parmi’s and the wife cut off a small piece from one of them, then put the other pieces in the fridge, I wanted one last night and one for lunch today clear as mud lol?

Whipped up a couple of chicken parmi’s last night, no plated shot unfortunately.

Chicken with spicy plum sauce, air fries and Organic Ketchup. On the way to making spicy plum suace- Previously grilled chicken, plum sauce and air fried sweet potatoes with Organic Ketchup.(Just for Tony.)