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Written by the Lone Mountain Wagyu company........................................I found it interesting! Busting Beef Myths

Last night did a little fine dining for my friend's birthday and I couldn't resist this side order in Tony b's honour.

Got some chunky ribs from my local...gave it some chilli and crack...rubbed up..on they go. .. Outback Kamado Bar and Grill

I think we'll overlook that! Looks seriously yummy.

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

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

New Rear Warming Grate that sits on the main level to set food on while grilling. Tig welded 3/8" 304 Stainless of course In KK webstore $118 URL:23-ultimate-main-rear-warming-grate

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!

Funny, MacKenzie, but those fries do look seriously crispy!

Wow that looks so delicious Sent from my iPad using Tapatalk

Looks great! Sent from my iPad using Tapatalk

200c lol Outback Kamado Bar and Grill

Just kidding.......I like having my wife around me when I'm cooking.......but its more a question if she likes being around me..... when I'm cooking @Tyrus why not, Bridgewater - Cologne thats only 5,765 km = 3603 mls.

She did a really good job with that one. It was delicious. She did forget the spring form wraps. They are specially designed cloth strips you soak in water and wrap around the spring form pan before you put it in the grill. Helps keep the sides from darkening up so much.

@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.

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.:)

A nice looking bird, great on the plate. By the way the snow came east and just now heading into the garage to fire up the blower. Don't forget to share, bet there were a few friends at your ankles while you were carving up that leg.

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!

Wahoo, looks delicious. That is one of the perks of cooking on a KK, you save a bundle because takeouts falls by the wayside.

Just keep dropping them new design bombs on us, Dennis! Back of the envelope guess says that it's 8 5/8" deep? UPDATE: Just ordered mine!