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I thought it was an octopus when it was blue. Now I KNOW it's a mermaid on a motorbike.

Hanger steak turned out well. .on they go.. Looking good .. Done. . And plated. . Outback Kamado Bar and Grill

Pizza night around here, started the dough last night and put it in the fridge for an overnight ferment. Out of the fridge- Ready to finger press into shape. Ready for the toppings, KK bacon ends, smoked cheese, red pepper, green onions, mushrooms,fennel and anise seeds along with some of my dried oregano. Baked at 500F for 9 mins. Plated.

Beef short ribs, after two and four hours. I'm again following Austin Franklin's Franklin Barbecue: A Meat-Smoking Manifesto. Just as one has BBQ stalls, one has intellectual stalls. I had plateaued, in part struggling with the instabilities caused by an aging gasket. A new D-gasket made my KK run better than it ever had before, and I'm relearning how to cook from scratch, to break out of my stall. Of course, one never learns from scratch, but in my line of work one needs to stay in practice tearing down assumptions. Austin Franklin cooks beef ribs at 285 F in a 1,000 gallon propane tank converted to an offset firebox smoker. I'm finding that everything cooks faster in the KK, such as here: He predicted 8-9 hours, while I'm done and holding in under 6 hours. Same for my 10 hour brisket at 275 F; I'll try 8 hours next time.

A Friend in my condo flew back from San Diego yesterday and brought me some tortillas: I had to fill them with something obviously! I don’t think we will be going to the local Mexican any more! kK win! My Friend said he could smell it from the street: how Long can I keep getting away with a smoker in my condo: time will tell but I will enjoy it till then! Can’t wait to do a brisket in a few weeks when I get back from travel.

Leftover short ribs for breakfast. Bacon, hold my beer!

LOL, now I want to change it. Hopefully, I will have the big reveal tonight assuming the inlay dries.

It’s a map of the komodo islands?

Ribs or no ribs that looks delicious Aussie!

It's a scorpion.

I know what's wrong with me .some may say it's the only thing I know how to cook lol Outback Kamado Bar and Grill

I think if I left it as is, you would be right but that isn't the plan. Good guess though!

Yeeee haaaaa !!!!

Staying tuned, but that hanger steak needs some ribs in it Lol

Then you would fit right in where I grew up in the blue ridge mountains. Been into the bluegrass myself.

I was able to finally get the komodo up on the deck. I built a ramp out of 3/4" plywood and some 2x8's. Somehow, me and my daughter were able to get the wheels over the lip and then it was a fairly easy roll up the ramp. Here it is rolled into place. The stone work is nearly finished. My contractor got to a bit of tricky area where the width of the cement board was pretty thin and wasn't sure how to proceed. I think we have a plan and he should finish next week. After that, the only thing left is the backsplash and trim around the barstool side of the bar. I'm using ipe which is really good for outdoor use. I decided to have some fun with it and here is a small piece and beginning of an inlay that I did this morning. Bonus points if you can tell what it is.

Great job on the tacos! If you're wondering when the condo association will figure out you have the smoker, I'm wagering it will be during the 18 hour brisket smoke. You can't hide a great smelling brisket. Should have asked Dennis for a nice camouflage tile pattern.

Pork belly Bao buns again tonight, I love this meal! Sent from my iPhone using Tapatalk

Love my new stubbie holder even though I picked the winner lol it's got that disco feel Outback Kamado Bar and Grill