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I was going to do nachos today but I didn't have any broccoli so decided to make donairs instead. The donair meat was in the freezer from a previous KK cook so that made things quick. Fortunately there was some donair sauce in the freezer also.

I never go by temp alone always probe tenderness I have seen brisket tender at 195 all the way up to 218 probe test is the best way in my opinion.

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

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!

More progress FM Island arrived....that was the good news Now to the bad news.....the ship is delayed.......so I’ll probably have to wait until mid March before my 32“ arrives.....so unfair!

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.

@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.:)

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

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

Love this shot.. I usually roast my chickens on the upper grate to take advantage of the heat that radiates off the ceiling for browning. Would you also please remember to take your shots at the end of your cook rather than the beginning as a nicely browned up bird is more appetizing than a raw uncooked one and gets much more likes on Instagram.. Thanks in advance.

Why we don't want to cook with wood.. When wood or any biomass is heated the biofuel/wood alcohol/methanol in it turns to gas/vapor.. Because the gas is hot it rises and mixes with the available air/oxygen.. When the fuel-air ratio/mixture is correct it ignites and burns as a flame. If this takes place inside a grill where there is no available air/oxygen it then turns into a thick fog like smoke with large very sticky droplets. This thick smoke burns your eyes of course because it's wood alcohol. Imagine misting your eyes with alcohol. These large molecules of wood alcohol also stick to your clothes and makes you smell like a forest fire. Condensation is how the vapor and flavor is transmitted to your food.. If this vapor condenses on your food it is extremely bitter and acrid.. Nasty stuff. It's my hypothesis that many people smoke their food with this first thick smoke, that's why so many rubs and sauces are ridiculously sweet using high fructose corn syrup because adding sweet to this bitter flavor make can make a semi-palatable "tangy" flavor.. We want the organic material that is released just after the flame or thick fog/smoke is vented.. It's translucent and can have a blue tint.. one often hears to it referred to as blue smoke. Truth is cooking with wood when there is a flame is really cooking with gas.. Old school BBQ joints burn their wood outside until the flame is just about gone and then immediately shovel the remaining charcoal into their grills/smokers.. That's the magic smooth smoke that makes Q out of this world..