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All major cuisines have some sort of "meat on a stick" in their repertoire. Greece is no different - ate a lot of souvlaki while on holiday there. This is a tiny shack of a place next to the beach on Crete - only choice on the menu - chicken or pork. Came with fries and the ubiquitous Greek salad! Oh, and some OK Greek beer (Alpha). @MacKenzie - Oh my, what's that on the plate with the fries?? Why, I do believe that it's Greek ketchup!

Now your talking.......................

@Grant @Aussie Ora @tony b @ckreef Ready to ship...........................

Next time, add a bit of bread crumbs to help with the moisture. Won't affect the flavor much (provided you don't get carried away with them) and will add some more texture.

Finally have my table finished. This is not meant to be sitting around although if you had stools you could sit around and cook. A good inch all way round, enough for fire protections and I can get my hand in to control the vents. If I find the wood is darkening I can put in some metal liners. Steak is on. Should have had a bigger fire though. If I find the shelf is getting burned from sparks I can have a piece of stainless steel cut to fit over it. Cooked a spaghetti squash and had planned on an air fryer baked potato but after an hour at 400F it was not cooked and the rest of dinner was ready.:( Drizzled maple syrup over the squash. Coals removed and Konro is cool so on goes the top to keep things dry.

Smashed up some spices in the grinder tonight and dry rubbed a rolled pork shoulder. Turned out way too much food just for 4 of us but hey ho . I’m gonna have to put the brakes on cooking on this damn thing [emoji16] at least for a couple of days anyway ! Either that or start posting invites for the whole god damn street to call round [emoji23]. For sides did some Pak Choi / Spring Onions and a drizzle of Oyster Sauce . Cookers now redundant in the house [emoji536] 🤣. Microwave still operative for our 7 year old daughter . Having fun experimenting , Pizza next I’m told by the missus [emoji847]. Wahoo . Sent from my iPhone using Tapatalk Pro

I love Einkorn. It fits into my "guest" regime: 10% nicely enhances flavor with no downside. 20% starts to make a noticeable change in handling. Not necessarily adverse, but something to learn by experience to correct.

Gave them some. Pineapple and cherry.. On they go. . Looking good. . Almost ready gave them some home made peach sauce. . Outback Kamado Bar and Grill

Iowa is currently doing it's best Seattle imitation - days on days of gray, damp, drizzly and cool weather.

Some people have trouble with reduced rise, using freshly ground flour. This problem is poorly understood by most writers, but understood by professionals. The issue is "green flour"; flour needs to age, but we want to grind fresh and not have the germ go rancid. Michel Suas has the most complete answer: Add 30 to 40 parts per million ascorbic acid. How? Mix AA 1:20 with white flour, sieve multiple times to mix completely, then mix some of that mixture 1:20 with white flour. One now has a 1:440 blend one can measure with a gram scale. This solved all sorts of problems for me. I also found rather noticeable variation in different sources of whole grains. Keep notes, and be sure to experiment. The flavor of adding a "guest grain" in moderation can also be a remarkable change. We don't drink the same wine all the time? Variation in bread grain is also good.

Cheers everyone still getting some showers but the sun is coming up earlier sunny days are happening temp is great Outback Kamado Bar and Grill

Decided I would make burgers and do the ribs today ..gave them some rub...then prepped some pineapple. . Looking good. . Added some high melt cheese. . Then threw on the pineapple. . Burgers looking good. . Everything prepped to go. . And plated. . What a great game it was. . Outback Kamado Bar and Grill

The big yellow bowl with purple stuff in it was not a give away lol. Always room for beetroot Outback Kamado Bar and Grill

HEATHEN!! Whoops...there I go again with the filter off...

Weekend, daughter coming home from college..... got to have pizza, right? Well at least an excuse to have pizza, if we need one. Medium thick crust, supreme style 15" pizzas with sauce, mozzarella cheese, green peppers, onions, pepperoni, crumbled bacon, black olives, a local smoked sausage. Crust edges painted with garlic butter. Heat sink the grill for a little over an hour. About seven minutes with the stone on the upper rack and dome temp about 550F. Turned out just how we like it and plenty of leftovers, which is also how we like it. Easy and much better than retail.

Lordy, those ribs look awesome.

I noticed the new profile as well, Aussie. Nice. Yes, it is Fall here. Closed the pool and waiting for the inevitable leaf deluge to come.

Look again, Tony!

Nice ribs, Aussie. I hadn't even notice the change in your profile pic, but I like it. Jealous that you're heading into Spring, as it's clearly Fall here - no frost yet, but it's not too far off.

Thanks, Jon. You're being quite gracious in defeat. It was an ugly day for me - all 3 of my "haters" won. At least my Jackets rebounded against a "pitty pat" opponent at home. Gotta win on the road next week.

Because he didn't put beets on this one!

all quiet on the crackle front at the moment. will get to it soon and i promise to report back!

Well it was certainly a much more interesting game than I anticipated! I was feeling bad, especially after Tony’s comment of stealing candy from a baby. Turns out the old ‘Cuse did way better than I could have imagined in Death Valley. I love college football too. Your challenge made this game even more fun! Thanks Jon.

For those who won - I like the Dinosaur Sauce. It's a tomato based sauce with a vinegar kick. Sort of a cross breed between a tomato based sauce and a vinegar sauce. I've tried to make my own version lately but it didn't come close.

@Grant @Aussie Ora @tony b It was a valiant effort on the part of Syracuse, leading until the last two minutes. Feel bad about the injury to the Clemson QB. Hate to see that happen to any player. I have Aussie's address....Grant please PM me a mailing address where I can send your winnings (get your own chicken ). Tony you get some also for your nice POST-GAME UPDATE (will have my sister drop them off later this month). Will post a photo of the prize rubs & sauces before sending this this week. Love college football !! Too much fun ( @ckreef going to send the BBQ sauce I promised you also)

Nice burgers!

That's a good idea, Steve, Aussie's tasty looking ribs for breakfast. So that's your summertime pix, Aussie, you must be happy about heading into summer.

Thanks for all your notes of concern.. The 7.5 earthquake and tsunami in Indonesia today was far from Bali and the factory in Java.. We're all ok.

Smoked a 1/2 pig for my 50th. It was hobbled up rather rapidly. Nothing left. Sent from my iPhone using Tapatalk

Here is the soup, at first I thought this might be bland but actually it was delicious and I think I might try adding a little heat to the next bowl and see how that goes. I have enough pumpkin to last the winter. Thought I'd better dress it up with some pea greens. You can see in this pix that it is a thick soup.

She’s a beauty alright ! As much as I’ve enjoyed reading all these posts from our friends across the pond doing these awesome Briskets [emoji67]‍[emoji505] , tonight belongs to a simple couple of 3” T Bones with a coating of Black Pepper & Garlic. Gonna flame these bad boys and go get myself a nice Rioja . Sent from my iPhone using Tapatalk

2nd Update ! Unpacking Yes the Hyab had limited reach and couldn’t get it onto the flags so left me short by 4m or so , couldn’t obviously let the casters land in the gravel so I enlisted the help of a friendly neighbour who is one of those engineering thinking type of guys [emoji56] So we set to work building a step by step same level walkway all the way to the patio area eliminating the need to push it up hill . Thanks Frank [emoji2]. Removing the block footings that hold each foot of the 42” in place was the next job to release it from the Pallet. Honestly and thanks to Dennis and Rini at the factory you can’t believe how safely and securely this thing has been packed . Now the excitement was starting to build and I have resisted the temptation to rip off the cling film of this great beast and see her undressed in her true glory . I knew it wouldn’t be long now . Her final destination is the bottom end of patio down a small gradient where I have a nice secluded leafy private area but enough was enough I had to see this thing now . So I just undressed her there and then stood back and just smiled at her in awe , my expectations were great and did not disappoint. After opening her up and removing the obscene amount of some of the heaviest grating I have seen I realised time was ticking on . The nights fading now here in UK but I was determined to get this thing lit and get some heat through it before the cook [emoji67]‍[emoji505] turns up tomorrow [emoji2]. She’s a true beauty . Still not decided on my first cook but you all will get a final update for sure soon [emoji16]. Wahoo . Sent from my iPhone using Tapatalk