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Looking for somethin to do, and the approaching NFL playoff games upon the horizon, I set out to find something for the occasion. Ckreef's entry under seafood April of 2016 seemed a steal, so it was stolen, just for the day. Thanks. Now although I didn't follow Ckreef's recipe to a tee I incorporated most his direction and may I add it was good and well described. The exceptions were 1. a longer cooking time because of the shell choice,, quahog vs scallop shell, 2. garlic and scallions were added along with parsley and some King Kooker fish rub, I like. Oh, a mistake...while starting the KK my dogs came out of the house and wanted to play, and maybe for to long,,as a result the broth mixture on the stove all but vanished . Not to be deterred I remembered that the day before I made a Chowder, the creamy broth was good and it was added to the base as a substitute, no loss and still on par. Well, thanks Ckreef for the inspiration of some time ago,

Sorry, forgot the plated shot! Sent from my iPhone using Tapatalk

On the new to me Baby Blue

.. Yum Outback Kamado Bar and Grill

Yakitori lunch

I cooked Steven Raichlen’s Sriracha Maple drumsticks tonight, such a simple recipe but so tasty! Started off with a bit of salt, pepper and chilli flakes on the drummies, then onto the KK. Meanwhile, back inside I made the sauce. After the drummies have nearly cooked, glaze them with a little of the sauce and then cook for a further 10 minutes to let it set. Nice and simple Saturday cook, but tons of flavour. Sent from my iPhone using Tapatalk

Oh look, a post from Aussie about FOOD! ROFLMAO!

I've been wanting a nice bowl of chicken noodle soup so last evening was the time to do it. Found some nice KK roasted chicken in the freezer. Got out the slow cooker, first time in years and years. Added some celery, shallots, onion, carrots, Aleppo pepper, black pepper and chicken stock. Let that run for a few hours then added the chicken. Today heated it up and added some noodles. Mm-mm good.

Aussie how about a little music with that meal LOL

Mac that soup looks like a very delicious lunch or dinner or breakfast

Was thinking you went over to the dark side or maybe you just got hungry

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I thought he'd totally trash his bow before it was over! Loved how the kids in the audience started to get into it and the adults sat like stones.

I bet you enjoyed that cook, immensely.

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That may even call for the hard stuff!

Agreed. Just finished my 2nd round of snowblowing the driveway/sidewalk today. We've gotten about 6" of snow so far and it's supposed to continue until 8pm. I'm done for the day - Miller Time!!!

Steve that Yakatori looks hunky doory!

Thanks, it is hard to beat a good saturday afternoon beer (or two).

Steve M, that looks so tasty and the side of beer is making my taste buds hop.

looks outstanding!

Tony, I had the Aleppo on my egg this morning, it was very good but just now I did a finger taste of the Serrano and WOW, I'd better use it sparingly. My lips are still stinging.

A great rendition of the recipe. Looks delicious.

Yay! That looks mighty tasty @Tyrus. I love shrimps and scallops on their own so they must be twice as good together. Will go searching for that recipe methinks....

Alimac, love the look of that dinner and I think you liked the taste of it even more.

Looks delish mate nicley done Outback Kamado Bar and Grill

Yes that was kewl. I would liked to have been there

Tyrus looks delicious! Nice cook

That was kewl.

Looks delicious yum yum

@Aussie Ora Home Free .................a country A Capella group I follow.....fun song. Reminds me of my girls mother

Both bands have had turnover in the last year. I saw the last concert with Chris Rupp before he left Home Free. Haven't had the chance to see Pentatonix, but would love to, even without Avi.

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Outback Kamado Bar and Grill

Outback Kamado Bar and Grill

Outback Kamado Bar and Grill

Outback Kamado Bar and Grill

Outback Kamado Bar and Grill

Beautiful bake.. Argh, I can't seem to get the image with this baked in the KK to open.. LOL Would love to post this on Instagram.. the app that wants to be fed good content everyday..

This brisket dinner was from last evening's dinner, some goooood leftovers. The brisket was cooked at the Smoke House down the road. Look at what came in the mail today, can't wait to try some of these.

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We are back thought it was my useless internet lol .decided to spin some legs... Outback Kamado Bar and Grill

My double bottom "trumpet mute" came. What was I waiting for!?

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

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

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.

I spun another chicken at the end of last week, the chicken and pumpkin in the same basket works really well! Sent from my iPhone using Tapatalk

NYE bone in Prime Rib on the rotisserie. Homemade rub of ground coriander, celery seeds, lots of fresh black pepper, granulated roasted garlic, and kosher salt. A good rubdown and rest in the fridge for a couple of hours. Tried Charles' method - 250F indirect with the infrared deflector, didn't use the smoker pot, just tossed some chips and pellets of mesquite and pecan onto the coals. Here's a tip, toss the pellets in AFTER you put the rotisserie basket in the grill!!! I got a nice lung full of smoke!! You can see the MEATER sticking out. Wanted to use the +, but the battery had died so it wasn't charged. You should have hear the cussing after 3 attempts to get it to synch up in the grill (see above comment about lungs filled with smoke!) Pulled off at 125F IT and rested for 15 minutes. Perfect Medium Rare! Plated with some nice rosemary roasted potatoes and more Greek Salad. Nice homemade horseradish sauce and an aus jus that was TDF!! A nice 2013 Bonny Doon Cigare Volant completes the very nice dinner.