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I didn't get my fill of lasagna so I bought a beef blade roast and ground it to make ground beef for my lasagna sauce. Made the sauce last evening and then put the whole thing together today.

Hey all, I’ve got my brother across from the UK and have been promising him pork belly bao buns since he arrived. Finally got around to making them today. Sent from my iPhone using Tapatalk

Thank you, Bruce. Yes, I made the noodles too. Guess that's why it take so long for me to make lasagna, it's from scratch. Also a lot winging it so it will never taste the same again.

Really looks tasty MacKenzie! Never made it on the kk but I'll bet it really gives it a nice flavor.

Just like doing the beef skewers, the trick is to apply the rub several times during the cook to amp up the flavor.

What she said!

tony, that suya chicken sure looks fantastic.

I was inspired by @Aussie Ora's OTB thinking when it comes to his unconventional use of rubs on "the wrong meats." So, last night I did a chicken breast with suya rub on the KK. While I braved the cold and snow to cook the chicken, I wasn't about to hang out and take pictures of the cook. But, I did take one of the plated results - with steamed broccoli and curry rice. Hats off to Aussie for inspiring me to try something unconventional! And, YES, suya pepper rub is very good on chicken!

Sometimes it's just karma - those names were meant to be. Glad to hear that your hot sauce came out well.

Depends on whether you will be cooking direct, semi-direct (basket splitter, with the fire in the back), or indirect (drip pan). I'd go down a bit on temps to 375F if going direct. YMMV Here's where having a MEATER comes in handy - only real time temperature measurement on a rotisserie cook. Unless you trust those silly plastic "pop up thermometers" they put in turkeys. (Do they still do that??) Been so long since I cooked a turkey that big, I have no idea of how long it might take??

What a great cook, Allimac. I have been wanting to do those for ages but have never found the time. Yours look perfectly delicious.

400 to 500f cook to internal temp Outback Kamado Bar and Grill