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We had dinner with the neighbours down at the pool. I cooked up the steaks made from the off cut of the fillet I brought home. This grill ceases to amaze me

Ooooh. Sounds exciting. Here we just have 8 coming for pre-Super Bowl brisket and I will be surprised if more than 3 of us last the distance to 3 am. Brisket had a nice wobble when it came off the KK. Now sitting, waiting for its moment, wrapped in butcher paper. No Pats hating going on here @Tyrus, just some good old California love. Hoping you will take on my bet as I am running low on rub here.

A hammer and chisel will make quick work of the big piece or this thing will-

This is what it means to have been a fan of the Philadelphia Eagles for 25 years. I will be wearing this T-shirt until someone else wins the Lombardi tonight. As for tonight? The brisket is on and smokin'! Off to sleep. It is going to take some stamina to stay awake until the 2-3am finish here. I know the GOAT is great. I honour Mr Bellichick. BUT... I am emotionally drawn to Mr McVey and his crew. Donald, bad Mr Suh, Goff, Gurley, Anderson. Go RAMS!

I did Chicken wings marinated in Italian dressing and Franks hotsauce for lunch and have two racks on the KK now. The wings were good, went right by the camera and into the wife and I's belly, sorry

Going on and oh yeah GO PATS

No intention to harm, you know all dogs go to heaven via a pizza test, yep read it in the Gospel chapter 156 section 12 . God bless

Here we go

Nice steak dinner, but enquiring minds like ours would like to know - how did you score the Heretic beer???

Ice cook! Looks yummy.

What are you talking about - that's breakfast of champions. If it was only good enough for doggie dessert you should have filed it in the circular file to begin with. Just sayin........ Not commenting on this cook.

Heavy winds and rain expected, sun showers as I worked. Brisket tonight rain or shine, so I finally set up a tarp for my KK. I should have done this long ago.

It was movie night last night with girls and we normally get delivery which is normally pizza - screw that now I have the ability to make them better at home I say! so this is my first attempt. I took some digging around on how to set things up as there was tidbits everywhere. Here is my summary for future learners like me - chime in anybody who thinks there is a better way or if i cocked something up basket was pretty much full with extruded coconut lump (from Dennis) - lit it in a couple of spots with my soldering torch no deflector top rack with the steak seerer on Top. Not I used it with the high arms so it was as as high as it could go pizza stone on top of that Closed the lid bottom vent open all up, TOP vent open 3 turns when I hit 450 I changed the top vent two turns at 500 I changed the top to 1.5 turns then I fine tuned the bottom and TOP a little more to settle around 550~600. I was impatient! From memory the to-mvent was about 1.25 turns and the bottom big vent was aboun 3/4 open pizza base was home made using a normal recipe: I read somewhere that you neeeded to use less water in Singapore but I didn’t do that, if anything I accidentally put a but too much in I was not really being very accurate. So the different dough for Singapore is a load of BS in my opinion (I baked a lot at home before moving here - I did not see any difference in gluten when holding it up to the light and it certainly cooked and rolled out well) i prepared the pizza on one of those fibre glass anti stick mats you can get transferred to a floured pizza peel cooked for around 7-10 minutes let it cool for about 3 minutes before slicing i think that’s it. My Daughter who is 8 is a fussy eater and doesn’t generally eat very much. This is her pizza below which she almost completed and then complained that she had no room for the last slice but wanted to eat it: winner on this one. Jazzy my dog thoroughly enjoyed the fact Maeve didn’t eat all her pizza... i only have photos of her pizza and a dark photo of the last one (forgot to check the photo and didn’t realise there was no flash) : I got distracted eating! Freezer is still full of meat!

Oh forgot this, just in time

You suckered me in, too, Charles! Just ordered a bag of Quebracho, Eucalyptus and Marabu. Hope that I like them better than the Super Premium mega-chunks!

Yeah, my 2 are spoiled little furbabies! I call them my "mooching pooches!" They sit next to me at the dinner table and expect nibbles.

That's of Malcolm Reed origin as I remember. Sorry Tekebo about the shirt thing, Mac put me up to it while you were asleep.

Thanks for the details. I ordered one to try it

Will be smoking a football explosion on the 32 will post pictures soon

In GA if I order some today it will show up Tuesday or Wednesday. When ordering you really need to order in multiples of two bags or a single bag. If you order 3 they strap all three boxes together which I'm sure pisses the delivery guy off. My usual order is 2 LG Black Bag and 1 bag of Marabu. Everything is individually boxed. They strap the 2 boxes of Black Bag together and ship the Marabu boxed seperatly. It's free shipping for 2+ bags and where you live should ship as fast as GA.

A hammer and chisel or that great big bad knife should do the large chunks of charcoal in for sure. Just be careful you don’t cut yourself MAC lol.

How did I know you would go to the dark side,,, again. Let me know when you bury the shirt in the backyard....I'll send flowers. Bad Suh?? You must mean Dirty,Rotten,Scoundrel Suh, did I leave anything out. OK, feel better now. Let the games begin, and may the best team win..... that'll be the Pats. And to all the haters, I believe WalMart is having a sale on Kleenex, better run down and grab a box. Oh, like the beef and the twin Blue Towers, enjoy

I’ve just finished my third cook with FOGO premium and I’m shocked at the amount of ash that isn’t there! Literally there is just a dust pan of ash after three full 1/2 baskets in my 32” It is head and shoulders way better than everything else I’ve tried. Sent from my iPhone using Tapatalk

There I go again I meant nice cook lol not ice cook

What a gorgeous looking dinner and setting. Your neighbours and going to love you and your new grill. Pretty soon all your neighbours will have a KK.

Outback Kamado Bar and Grill

I agree with this too - jazzy gets the leftovers Maeve won’t eat. Although I wouldn’t call jazzy a lethal weapon - maybe a distraction for the burglar as she rolls over looking for a belly rub from her new Friend. I have to cut back on the leftovers now though - she expects them now is getting pretty annoying at dinner time! Sent from my iPhone using Tapatalk

In my house the dogs are family and if there's a slice left, a piece a brisket [ within reason ] or any munchable keeper it's going their way. You know they are always on patrol, a lethal weapon...I rest my case. They like pizza too, and extend added coverage once the aroma enters the house.

I agree - nothings starts a day better than a pizza, well maybe a steak tops it but not by much. I made an extra pizza just to Ensure I had a full one the next day! Sent from my iPhone using Tapatalk

Yep, I have two daughters and pizza was always a good compromise, to part the earth and end a quarrel. Looks good and nicely done. the leftovers are doggie dessert.

Looks good as always mate.....making me hungry

Tri tip. Gave it some rub..on it goes..almost ready for a rest. .after the rest..sear time..ready to carve..Looking good..and plated.. Outback Kamado Bar and Grill

Got a nice slab of pork belly thought Bacon.gave it some purple crack...mixed up my cure with some water brown sugar and some Awesome maple syrup that tony b sent me that I forgot that I left it in the back of the cupboard lol.and some pepperberry. ..Bagged and sealed see you in a week.. Outback Kamado Bar and Grill

That looks fantastic! Glad you had a great Australia Day (I am not sure what we are even supposed to call it anymore - when did aussies become so PC!). Food looks amazing - I will attempt that next year. Did you do anything for the hottest 100? i was stuck in Sydney working and I think I had a Sanga for dinner - I didn’t even get any lamb! I did have a great room at the Shangri-La overlooking circular quay though so got to see the fireworks from bed.

Steve here's the advantage to winter, you can make ice cubes by the wheel barrel and if you like your drink neat but a little chilled this may help

Pequod, Tony B, tekobo - Thanks!! Cool, this is great feedback. I think I will probably go with the 32. As I am not getting rid of the egg, I think that'll be my 2nd Kamado for now. I can get a 2nd KK later when I'm not house poor. I think I will talk to Dennis before ordering. I am still about 30 to 60 days out. But I cannot wait! As to the question of what I do - I grill, I smoke, I do pizza. Chicken, fish, pork, beef, you name it. My setup right now is that I have a large BGE and I have a Weber Genesis II E-210 that I sometimes use for things I don't want as much fire flavor on - I don't use it much but it can be handy. My wife would rather use gas b/c she hates fooling with lighting the Kamados. she doesn't understand how easy it is with a looftlighter but she really doesn't care. I have used the everliving heck out of my BGE and it has been OK. I am about to do my 3rd felt gasket replacement on it in 10 years. bout to put a new hinge on it and replace the notorious spring assisted one that always results in terrible alignment (overbite, underbite - hard to get the egg right) - at least it takes a while to get it aligned every time you have to replace the gaskets. I just want a perfect product. One that isn't quite so finicky and is extremely well made. I have learned a great deal cooking on my egg for almost 10 years now. I am looking forward to the best.