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We’ve got guests coming over for dinner tonight, I’m cooking the tried and tested butterflied chooks with two different rubs, roast pumpkin, roast sprouts with bacon and a new recipe I’ve never tried from the Fire Food cookbook, roasted cauliflower coated in harissa.

Hey all, the dinner was a success, really poor photos but the booze and good times made up for them

Ribs are looking good. Outback Kamado Bar and Grill

I made up a peach sauce that I'm going to use on a collar butt tomorrow. Heated up some sauce and peach slices.. . . The ribs are looking good. . Gave them some peach sauce. .And let them ride. . And ready to rest. . Outback Kamado Bar and Grill

Got some nice three bone cape grim shorties. .Gave them a trim. . And scored the back. . Gave them some purple crack on the bottom. . And some dizzy on top. . On they go over Peach wood it's the only wood I have left lol but it does the job. . Can't wait . Outback Kamado Bar and Grill

MacKenzie, The peppers look awesome

Art?

I have these down pat Outback Kamado Bar and Grill

I can almost taste those ribs.

Two and a half hours in. What can I say Yum . . Outback Kamado Bar and Grill

Cheers mate cape grim never fail me. they are the set and forget ribs turn out great every time Outback Kamado Bar and Grill

Wow they’re looking awesome, they’re my favourite beef ribs the cape grims, never had a bad set of those!

Thanks mate, pics to follow

Sounds tasty can't wait for the final result Outback Kamado Bar and Grill

Have not made stuffed peppers in a long time but needed to change that today. Started the day off with baked egg in a pepper. Moved onto stuffed peppers. Ready to eat. Guess what I am making with these?

Cooked some roast beef for deli style sandwiches. Started with a round roast and dry rub at about 250 degrees for a reverse sear. Once internaltemps hit 120, I removed it and heated up a cast iron skillet on the lower grate. After searing and cooling, I put it in the fridge to help it slice up better for roast beef sandwiches. This was the best roast beef I have ever had. Definitely a keeper. Roast beef with horse radish and BBQ sauce.

Tossed a Trader Joe's marinated (carne asada) roast on the KK the other night. About as simple as a cook can get! Add a nice salad, twice-baked (air fryer) spud, and some tasty red wine and call it dinner!

first Brisket on the 42. ran with about 10lbs of coco charcoal and maintained 225 for 18hrs. I'm amazed at what these cookers can do! I took it to a party where it was sliced, very moist, but I failed to get the glory shot. Sorry about that!

Sometimes the simple things are best. Tonight we started dinner with rocket (arugula to the Americans) and three different types of cured meat: KK smoked cured goose breast, proscuitto and capocollo. Followed by grilled quail. They look so small and vulnerable being cooked but they are so so so tasty! Shout out to Movida Next Door in Melbourne for introducing us to how wonderful the quail can be.