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MacKenzie, you're killing me here. We're surviving on fried rice to use up leftover ribs.

We have that snow, ice pellet, and rain storm that came up the coast today and hasn't passed thru totally yet so I thought a treat was in order. Waffle chips, didn't take enough time with the shots, I was overly anxious to eat these sea salt and pepper chips and now they are all gone so I can't do a re-take.

Hello All, Greetings from Sankt Augustin near Cologne, Germany, I’ve ordered the KK 32 BB Bronze Metallic. My first Kamado, Dang I’m so excited, it’ll ship out of Texas end of January and arrive here in Germany mid February. I first looked at the usual suspects, BGE, Monolith, Kamado Joe, Primo etc. etc. and I was sooooo close to order a Primo XL but thanks to the Internet and Google I saw the light and fell in love, immediately I knew, KK, that’s the one......but which one????....here the threads in the Forums really helped me out, soon it was clear that the 32“ BB would be the right choice. After Placing my order I was immediately contacted by Dennis, even though he was on Vacation, now that’s what I call service, Dennis gave some great advise regarding accessories, shipping etc. everything hassle free. I‘ll keep y’all posted and hopefully post some great shots from the delivery, the Crane Company comes by this week to look at the surroundings, my new Baby needs to be lifted over my garage into the garden, so stay tuned.....

Done some pork ribs over black plum .Yum.on they go. hit 41c here yesterday needed a light refreshment. .Looking good. .and ready to go with corn and an awesome grape salad. . Outback Kamado Bar and Grill

Made some homemade pasta and sauce for lunch. Ground some durum wheat berries to make about 45% of the required flour for the recipe and the sauce was made using some of last summers tomatoes. For dessert a mini chocolate cheese cake made by a good friend of mine. Yes, the same one that makes me chocolates. Now I need to end it all with a double espresso.

Thank you all, really appreciate the very warm welcome. Yes, I’m really excited, the 32“ is going to be the crown jewel of my outdoorkitchen project. Actually it was supposed to start tomorrow and what happens, we get freezing temperatures soooooo.....no Chance, well patience is a vertue ive been told and all god things (like a KK 32 BB) comes to he who waits So when the weather plays along, we’ll have som tiles laid, then comes the gazebo, then the Fire Magic Echelon Island with a build-in E790I Gas Grill with a couple of sideburners and then...drumroll please.......tataaaaa....here comes the .....well you know.....end of February is so far away! I‘ll post pics as i progress, here is the mess we start out with...It can only get better. I’m still considering what my first cook should be, I’m open for suggestions... Yes, it’s shipping out of TX. It was trucked from Dennis warehouse in CA to Humble, TX, reason is that I’m using a German company who once a month ships containers with mainly cars, autoparts etc. to Germany and they handle all the work with customs and so on, which saves me a lot of work. Until next time.....c ya

Nice cooks all ya'll. I'd take 40 degrees here (Fahrenheit even!), as it's 12F outside and a -5F wind chill. AND, more snow on the way tomorrow - possibly another 3" - 5".

Outback Kamado Bar and Grill

You burning up down there, Aussie? https://www.msn.com/en-us/news/world/australia-heat-wave-reaches-it-peak-with-record-temperatures/ar-BBSpipq?ocid=spartandhp I really feel for the players in the Open. It's staying in the 90s even after dark.

I snowblowed today somewhere between 4 - 8" of snow (depending on drifts) from my driveway. And I still managed to grill out a nice flat iron steak for dinner. Sorry, with the windchills in the single digits, I'm not dickin' around taking pictures!

Well it's 69* right now. It was about 75* earlier today before the sun went down. Not exactly burning up but I'm not complaing for the middle of January. If it wasn't so windy I had a special meal planned on the new Konro SS Grate. As it stands now I'm going to pan "B". Cheddar, Jalapeño, Angus burgers from the local butcher done on grill grates in the 16" KK. No complaints

I have a couple of Star Wars "Death Star" ice cube molds from my brother...

LOL - i must be cheap, i use a plastic garbage bag laid out under the front vent, reach in from above and sweep the ash out with a 4" paint brush. I guess that is why Baskin Robbins has 53 flavors!