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I have been plagued by a brisket breakfast Syzygies' posted. Beans, brisket, egg with Aleppo chili and homemade sourdough bread with sour cherry jam.

Expandable, heavy duty, SS Grate that fits the Konro. Made out of 1/4" SS rods. I got it at Lowes. Here it is on my LG Konro. On a md Konro it basically covers the entire grill area. I would love to try it out today but have a pizza planned for the WFO. Next weekend I'll see if I can come up with something kewl to cook on it and will update this thread when I do.

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,

Outback Kamado Bar and Grill

I could totally see this. If I wanted anyone on this forum to have a superpower, it would definitely be Bruce.

Yummy brekkie, MacKenzie!

We're in the middle of Barrel-Aged January here at one of our local breweries. At least 3 new beer releases every week the whole month and all are barrel-aged in either whisky, bourbon or wine barrels. Needless to say, I'm spending a lot of time down there, including today!

Outback Kamado Bar and Grill

Outback Kamado Bar and Grill

It's good to get it out of your system. Awesome breakfast.

Thanks for the comments and have a good Gameday. One technical thing worth mentioning as far as the site is concerned and kinda weird. I noticed yesterday when returning from the notification icon to the home page Bruce's owner's picture was superimposed over Eddiemac's icon on his posts, Of course I did a doubletake to make sure and... it was pretty obvious. I clicked on something else and returned to find Bruce had disappeared. This is true,,would I lie to you. Any reasonable explanation, maybe a fluke remnant from the crash, there wasn't any strange music playing in the background although, it has been bountiful lately. Hasn't happened since, I wonder...... could Bruce be slowly taking over. Could a been the Asiago cheese called for in the recipe

On the new to me Baby Blue

That may even call for the hard stuff!

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

Need some ribs ready to spice.. On they go over cherry..Looking good 3 hrs in ... Outback Kamado Bar and Grill

Gia is doing her thing to stoke the chaos here in the DC region, because we definitely don't have enough chaos here. The boys are hunkering down, waiting for their moment to shine. That's the driveway we just finished shoveling. Already covered with a bit more. Realize this is nothing compared with what many of you endure, but it doesn’t take much to paralyze the DC region.

Indeed!

Sorry, Bruce, but this is "The Breakfast of Champions."

I think it’s required!

If someone on the forum is going omnipotent, we could certainly do worse than Bruce.

Looks delightful

Breakfast of champions looks delicsh

No excuse not to be grilling! I got 5" from Gia yesterday and I'm going to grill some chicken tonight for dinner.

Yeah, isn't it summertime there, shouldn't you be outside more?? LOL!!

That looks interesting CK, thanks for the tip.:)

You have way too much time on your hands.

Those look great!

Ah it’s next weekend, I thought it was later in January, there’s usually a few coming up this time of year. https://perth.beerfestivals.com.au/?utm_medium=bolster&utm_campaign=bef872&utm_source=googlesearch&gclid=EAIaIQobChMI4dec5qbq3wIVVSUrCh1u7wdoEAAYASAAEgLBnPD_BwE Sent from my iPhone using Tapatalk

The KK definitely got a work out over the Xmas break that’s for sure! Are you going to any beer festivals that are coming up, would be good to catch up for a pint? Sent from my iPhone using Tapatalk

Looking awesome!! Sent from my iPhone using Tapatalk

.. Yum Outback Kamado Bar and Grill

Funny everyone lol Outback Kamado Bar and Grill

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!!!

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

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....

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

Outback Kamado Bar and Grill

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.

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.

A smoke pot is another way to limit your emissions to thin, blue, sweet smelling smoke. Search this forum for "smoke pot" or "smoking pot" and @Syzygies to see what that's all about. Make sure you keep the search words in that order.

I used to own a Richard #7 Kamado, and a friend owns a #5. I helped with stuck dampers on both cookers. If POSK is too blue for you, try BTK ("Boat Thief Kamado"). Everyone here was nice to me, and I ended up buying a 23" Ultimate nine years ago. Like moving from a rusted out crop duster to a Lear jet. I had to convince my wife to spend the $700 on the Richard BTK. She convinced me to buy the 23" Ultimate from Dennis. Yes, penetrating oil and a homemade strap wrench. Somehow you have to apply sufficient rotational force without hurting yourself. Once it's apart, find yourself a stainless steel bolt and nut of identical gauge. Then, completely rehabilitate both the existing nut and bolt, by repeatedly working the new, clean hardware up and down the old hardware. Use appropriate solvents to suit the problem. In particular, it is possible to work a nut further along the existing bolt than is possible with the damper itself attached. Cleaning further gives you a margin, so completely closing the top damper never reaches the remaining corrosion. With this hardware, you can clean annually, and avoid future problems. If anything goes wrong, you can make repairs yourself. Your cooker will of course lose any value as an authentic antique, because no one can find the same crappy materials that Richard used at the factory.

Thought pulled pork .for dinner ...on it goes. .Looking good.. Outback Kamado Bar and Grill

Thanks tony b. I use the port for the grill temp probe and run the other for the bird but it’s too big to pass through the rubber grommet so I go under lid. Still a good deal and no issue with heat loss in my 32”. Turkey was amazing and unbelievably, very little leftovers from this big 24 lb’r.

Steven Raichlen cooks Brisket Tacos on a 42" Serious Big Bad on PBS' Project Fire