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Despite it snowing for the last 20 hours, you just gotta bear down and keep on grilling. I was damned and determined to do a rotisserie chicken for dinner tonight, as I had set it out to thaw in the fridge yesterday. Rubbed with kosher salt and baking powder overnight to help dry out the skin. Onto a 325F grill, basket splitter with the fire in the back half, with a chunk of peach wood. Cavity seasoned with Penzey's poultry seasoning, wiped down the skin, oiled with olive oil and seasoned with Harry Soo's Slap Yo Daddy spicy rub, and injected with Seasoning Stix Holiday sticks. Meater+ doing it's job. Came out pretty good. I ramped up the temp to 400F for the last 20 minutes. Skin was OK, not super crispy. Plated with a wild rice mix and steamed broccoli. You can't let Winter win!! Release your inner caveman and keep on grilling!

Lately I can't seem to get enough of that homemade spaghetti. Made a batch for lunch today along with some mushrooms. Made a batch of sourdough bread but this time I baked it in a bread pan for a change. I did it like the Japanese bread that I did last week. You get a double loaf. Next step will be to cut it and see what the crumb looks like. It is just barely cool enough to cut. The crumb looks good and the bread tastes just fine. I had to change the bake temp. since I was doing it in a pan. Use 400F for 20 mins, then 5 mins.@375F. Baked it hotter than a regular pan loaf because there isn't much sugar in this recipe. Normally when I do this as an artisan loaf I start the bake at 500F but that seemed to be too hot for a pan loaf. I think I might just be doing this again.:)

The ribs turned out great .ready to go....carved up..I made a peach and pear crumble in the air fryer...Yum.. Outback Kamado Bar and Grill

Wife made up ground lamb, penzey's greek seasoning, grated onion and garlic. Shaped to fit into a pita. Foil packs are beets from the farmers market w/ olive oil.

Well watched a Chinese cookery programme and got the horn , came out all excited [emoji38], lit the 23 ( which they didn’t have in the Chinese cookery programme [emoji1787]) threw on a nice Pork loin joint , Bit of Jasmine Rice and Pak Choi , Oyster Sauce , Chilli . . Who needs takeaway [emoji2957] Sent from my iPhone using Tapatalk Pro

Got four bottles of some awesome stuff .yum. Outback Kamado Bar and Grill

@MacKenzie that is some seriously good looking bread. Here is what my sweetie (Mrs skreef for the new members) made me for a valantines desert. Baked in the 19" KK. Strawberry Brownie Cheesecake Brownie mix in the bottom of a spring form pan with cheesecake mix on top. Cooked it together at the same time. Topped with a fresh strawberry compote and a bit of white chocolate. Brownie bottom cheesecake will be our goto cheesecake from here on. I'm a chocoholic and brownie and cheesecake just go so well together. A brilliant idea she thought up when the local Piggly Wiggly didn't have the cookie crust she was looking for.

Dangerous territory on this forum.........MacKenzie and tekobo will not send you their mouth-watering photos or recipes!!!!!

You don't won't much do ya Outback Kamado Bar and Grill

Hope you we're wearing you thongs .Lol brrr great looking chook Outback Kamado Bar and Grill

That was a great cook, love the colour on the chicken. Plated dinner sure looks like a winner.

I’ll take the wings please

Look absolutely great

So I have finally had the chance to get into the meat I brought back from home. The wife wanted pork ribs so I was able to deliver first step is obviously some home made bbq sauce. After I lived in Texas I prefer the “no sauce no forks” policy, but I need to make the boss happy which will hopefully prevent any further sh#t burger incidents I made a mesquite smoke burrito I tried out this wild cherry rub. I dry brined it for a few hours before this. cooktime was about 4.5 hours at 225 ~ looking pretty good now paired it with my daughters favourite spuds (mash made with butter, cream, salt and chives) and a token salad with ranch it was pretty tasty if I do say so myself. Sh#t burger is now a distant memory. “Gong hei fat choy” everybody look at the goodness again

I have both - Dennis' smoker and a cast iron dutch oven smoker pot. I made the smoker pot long before Dennis developed the cold smoker attachment. I find each has their own applications, so it wouldn't hurt to ditch the aluminum foil pouch for the cast iron dutch oven smoker pot - IMHO.

Pretty good skills. Kiwi Muz

Indeed! That's a LOT of Pineapple Head, Aussie. Good thing you like it that much! LOL

Can't wait to see how they turn out, Aussie. And there you go again, being outside the box, putting a steak rub on ribs!

Mine has shipped and should be here late next week.

That should keep you going for a while.

That is good rub on fish and veg

True - but I am taking a more ruthless approach and banning her from Bbq prep. The ribs were enough to get that across the line. Nail in The Coffin will be when I do cake-tin burgers in a week or two (that will make sense when i do them) Sent from my iPhone using Tapatalk

I'd like to see one with 3 trailers backup, especially around a turn.[emoji16]

Gazebo completed... Hmmmmm.......now what....my 32“ is still underway somewhere on the Atlantic .....paitience is a vertue I’ve been told......I’ll be back....