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Brisket and ribs. Super windy but the KK held temp like a champ overnight and through the day. On about midnight Ready to wrap this morning Added some ribs. I cut the racks in half so I get twice as many edges - my favorite Moved the KK to the corner of the deck so it wasn’t taking quite such a direct hit from the wind. Brisket was probably my best to date - especially for only a flat (couldn’t find a decent packer)

Burger Time again look out .Got some burger mince from raymond my local butcher decided to up the ante and give it some of this..I then made a juicy Lucy no pics but topped off with this..on they go my CI disk fits perfect on the ash basket..there was cheese..and a toasted brioche bun.. And a burger.. Beets and all lol Outback Kamado Bar and Grill

Another pan pizza. Bread Machine, 5 day refrigerator rise, sour dough. 1/2 meat lovers (mild Italian sausage, diced ham, diced pancetta and pepperoni). The star of the show was the 1/2 Greek (sliced tomatoes, fresh basil, fresh garlic, feta cheese and a little fresh squeezed lemon juice). Fresh squeezed lemon juice on a pizza sounds a little weird but it was just a hint of lemon that went really well with the tomatoes and feta. Mrs skreef doesn't like it when I go Greek but she really liked this version and thought it was my best Greek to date.   Not the best looking pizza but it tasted spot on. 

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

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!

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

The brisket all got eaten @Tyrus. The Husband said it was my best yet. It had been so long since I had last cooked brisket that I forgot about separating the flat from the point. School girl error. It made for a slightly messy direction change partway through cutting the meat up. Nobody seemed to care, they were more focussed on getting their share of burnt ends.

Lovely, that looks like a text book brisket @KismetKamado

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.

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

Awesome brisket. Great smoke ring.

Outback Kamado Bar and Grill

I generally light charcoal with a propane weed burner. I learned this watching Jiarby light up at a competition long ago, with a rig that crossed Ghostbusters with Commando. If propane isn't doing it for people, try MAPP gas. It burns hotter. For sweating copper pipes, it's like landing a jet rather than a prop plane. I don't get enough practice (I'm a dilettante at every handyman skill) so I stick to propane, which works well enough on every Fogo charcoal I've tried. As I learned from Dennis, fires need air more than heat, once they're lit. There's the trusty hair dryer. I prefer a leaf blower. You could need goggles; what's that barbecue saying? "If you ain't glowing, you ain't blowing!" M18 FUEL Blower Kit

Not my experience, shipping to California. Shipping five reams of laser printer paper to New York City? Good luck with that. It often takes three or four tries. I consider this an AI probe, does Amazon or Staples have any self-awareness? As far as I can tell, neither can fog the proverbial mirror.

Speaking of pans, I must be easily distracted or very impressionable because, I was at a store the other day called Ikea. While walking through the kitchen department I spotted a large SS pan with handles and cooking rack included. I picked it up and was immeadiately hit with the subliminal message { cKreef/pan }. I rolled it around my hands for a few seconds and before you know I was in the checkout line still holding the amazing artifact. Got admit, it was a bargain for $9.99 and the cutting board for $20.00 was good too. What else was in that post?

Outback Kamado Bar and Grill

KismetKamado, great looking brisket and slices perfectly.

First quarter was 3 min of action lol such a slow game the quarter backs done Jack. MVP was the one that scored the touch down . Outback Kamado Bar and Grill

Good food, good friends and a very unusual game. Good to see the defences asserting their dominance but a shame to see Goff fall apart so badly. Oh well, I did win my bet on how many of us would be up to see the end at 3am. Looking forward to another roller coaster season in 2019/20.

Kismet what an awesomen feed.Nicley done that brisket sliced up looks terrific .it's good being able to wheel the KK around Outback Kamado Bar and Grill

Na lol just a 1/4 cup Sent from my SM-G900K using Tapatalk

I would love a slice of that pizza.

Yummy.

Oh forgot this, just in time

Wings

Here we go

Says it's blocked in the US - copyright.

Amazing. Just like Cirque!

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.

Hope you didn't use all that bottle of syrup on the bacon?? - LOL!!!

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.

Great cooks! Can’t wait to see how that bacon turns out with all the awesome stuff you put on and added to the brine! Sent from my iPhone using Tapatalk

I started my bb32 and baby blue at 11:45 pm last night meat on at 12:30 am temperature outside was 6f degrees wind chills-9. Here we are at 10:50 AM and still rocking at 32 265 degrees and baby blue the 23 at 250.

Hi, I'm new to this group and just took delivery of my new Bronze 22 inch Hi-Cap. I'm located in Orange, CA and I'm waiting for the rain to stop so my contractor can finish my new bbq area. Attached are the plans. I can't wait to share more once it's done and get some cooking tips from you guys. Steve

First pizzas look awesome and think they'll only get better from here (except the occasional screw up of course).

It was -9F here today and my chicken was thawed, just didn't think it was wise to wait for a warm spell to cook it so here goes. Decided to serve with potato scallop and some roasted purple carrots, parsnips and regular carrots. Ready to bake. Ready to serve. Chicken is baked. Plated. Chicken was moist and tender. Veggies.

No, Jon, but here is Avi actually singing with the group. (btw - HUGE Pentatonix fan, too!)