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Ribs turned out great. . . Outback Kamado Bar and Grill

Post-Gia cook. Tonight it was grilled chicken. Simple, straight up - both pieces were injected with citrus-garlic seasoning stix; leg quarter was Yardbird, the breast started out simply with S&P, then got sauced at the end with a homemade work-up of a commercial sauce that I thought needed "help." The Help was my homemade red hot sauce, some roasted garlic powder, and a generous dash of chili powder (heavy on the cumin.) Plated with curry rice and steamed broccoli with a side salad. Dressing was a re-purposed sauce from a previous dinner made with grilled shishito peppers - added some Duke's mayo (the one & only!) to make salad dressing and viola!

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

Here's what's in my glass tonight. I've been searching for a good Japanese Whisky. I found one too. Feel free to post your beverage of choice or what's in your glass tonight!

A sour dough, supreme, pan pizza. Custom formulated sour dough. Homemade sauce. Sweet Italian sausage, ham, pepperoni, green peppers and onions.   Came out pretty decent for a custom formulated dough mixed in a bread machine. Cooking in a WFO is all about temperature management and timing of putting the food in compared to the temperature. Pizza is a bit trickier compared to a caserole since you are also timing the rise compared to the temperature. I missed my optimum window and the WFO was about 50* cooler than I wanted it to be. None the less I just had to cook it an extra 10 minutes. Both me and Mrs skreef were pleased with the results. 

Did it use to be a deer family? That must have deteriorated quickly

Yes, I have a few molds for those. Less melting/diluting issues as opposed to regular cubes.

Lovely rib dinner, Aussie.

Some recipes you read and follow from a book/internet. This one I started with a King Arthur Detroit Pizza recipe and changed it around a bit.

Sure is actually I've been hanging out down the beach dodging sharks lol 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.

I recall a movie, Bruce Almighty.

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

Yakitori lunch

This weekend was a Detroit Style Pizza.

Up today: Chicago Deep Dish. I started with a traditional Chicago Deep Dish, dough, sliced mozzarella, Italian sausage, homemade Chunky sauce. Into the WFO it went.  After about 20 minutes I pulled it and added freshmozzarella and pepperoni. Back in the WFO it went.  A final 20 minutes and we're good. I let it rest for 5minutes before serving. Very tasty indeed.

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.

Funny, Steve, I like the round ones too.

A venison family decided to hunker down in our back yard this AM after the big snow yesterday.

Charles that pizza looks perfect yum yum yum

Nice cook Aussie as usual looks delicious

Good looking dinner!

$$$$$$

I miss corn! Six more months before we see any fresh around here.

https://artisantandoors.com.au/ancient-styled-gourmet-tandoor-ovens/. Outback Kamado Bar and Grill

Lucky you.

TY MacKenzie it was definitely a good one. About to have a leftover slice for breakfast I was pleased with the dough but I think I can improve it. Will try again in a couple of weeks.

Now if I was Queen Elizabeth ll, I be listening every morning to the pipes as my wake up call.

Yum Outback Kamado Bar and Grill

Outback Kamado Bar and Grill

Yeah, U of IL is a large campus, but still …

Well, it was University of Illinois. “Going to school with” is roughly equivalent to just so happened to be in the same town for a few years, but saw him in one of his earliest acting gigs. I did go to high school with Jim O’Heir...I probably actually talked to him once or twice.

No pic, but I'm having a post-dinner snifter of Old Bardstown bourbon on the rocks. Not nearly in the same category as your Hibiki, but a nice dram nonetheless.

Looks good Tony!

Peripherally related trivia: Nick Offerman was a student at University of Illinois when I was there. I'm pretty darn sure my wife (then girlfriend) and I saw him starring in a play called "A Little Hotel on the Side" back around 1990. When I first saw him on Parks and Rec I immediately recalled him in that play. Jim O'Heir, who played Gary, Jerry, etc. on Parks and Rec was in the class ahead of mine in High School. Didn't recognize him and make the connection until a bunch of my High School friends on Fakebook were conversing with him. Looked him up in the old yearbook...oh yeah...THAT guy! Back to your regularly scheduled, Aussie sponsored programming!

Is that some of Your homebrew?

Indeed!

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

That's 'cause you're in Iowa, where you scoff at snow. Here in DC it's snowmageddon! We panic easily, shut down schools, and hoard toilet paper if snow is forecast anywhere within 500 miles of here. To actually get snow...that's end of the world type of stuff!

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

At least there's some BBQ in this one - ha, ha, ha!!

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

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!!!

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.

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

There was some leftovers. That was a really late lunch. We only ate a couple of pieces because...........meanwhile baby back ribs and homemade baked beans cooking on the KK's..........

I hope you are saving a slice for me, but I doubt there was any left, it looks sooooo good.:)

I send it up to 800*+ then let it drift back down. When it gets back down to the temp I want (say for rolls) I'll add one last piece of wood which sends it back up and drift back down while the rolls do their final proof. It really depends on how your trying to use the oven. The simple answer is 2 hours but 3 is better. I ran it for 7 hours yesterday. I shut it down last night at 10:00 pm at 350*. Now 15 hours later it's still at 133* usually 24 hours later there's still a few glowing coals left. In a few hours I'm going to fire it back up for a couple of pizzas. Shouldn't take as long as I'm sure this 133* is through and through. It's a leisurely type of cooking. My remote digital thermometer definitely makes it easier so I don't have to constantly walk to the oven to check the temperature.

Nothing special here except the cheesecake stuffed peaches. They are always a hit and came out really well this time. A loaf of bread followed by a strange fish cook. TY @KismetKamado for the awesome pan but I did need to cut that really nice handle down to a more manageable length.      Went tribal counsel mode while waiting for desert to cook. I voted for the cat to get booted off of Reef's Island.