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Unoriginal title: dinner from last night. I tried a dry brine; meat ended up a little saltier that I like so won’t do that again, otherwise it was pretty good. Cherry wood chips used. dry rub after the dry brine - salt content was really Low in the rub, but I guess any salt messes with the dry brine my sneaky smoker kitchen setup ~ no complaints yet! Next weekend will be the real test: paddy’s day mega bbq My little chocolates off the grill Aussie beef needs Aussie wine: the Wife made the spuds and slaw this time: great stuff

Some time ago I purchased a Lloyd Detroit Style Pizza Pan. It worked so well I decided to buy a few more Lloyd Pizza Pans. Lloyd Pans are made in the USA for the commercial pizza industry. They come in many different styles, lots of different sizes and in some cases different coatings. All my pans are hard anodized aluminum with the PSTK coating (Pre-Seasoned Tough-Kote). Although not fully non stick they are stick resistant for easy release. Some of the benefits of a Lloyd pan: Easy Release so the pizza slides out without messing up the toppings. Easy cleanup, can almost just wipe them clean with a paper towel. Great heat conductor for even browning of the bottom crust. Metal utensil safe. A max working temperature of 750* (per their technical support) This is my current collection: 10"x14" Detroit Pan, 2.5" sides with 76* angle. 12" diameter Chicago Deep Dish pan, 2" side with 76* angle. 10"x14" Grandma Pan, 1" sides with 76* angle. Three 12" diameter Cutter pans, .75" side with 63* angle. I am very excited to get these pans and have many tasty pizzas planned. I'm especially excited about the Grandma Pan as I think that will work well for a few other non pizza cooks.

I got me a nice piece of Steel Head Trout. I actually like it better than salmon. It's not as tall as salmon so it doesn't have the thin belly meat. Gave it a nice lemon Pesto topping. Cooked it in my 19" KK on the upper grate in my new Grandma pan. It was a gorgeous piece of fish.   Below that on the main grate was some baked potatoes and homemade stuffed scallops. Slid right off the pan and onto the serving platter without a care in the world. I really like Lloyd Pans.

Ribs way to go. ... Outback Kamado Bar and Grill

Chicken and ham and pinneapple. Pizza for dinner yum........ Outback Kamado Bar and Grill

139F for 3.5 hours for thick, large, free range pork chops.

Just finished my first attempt ever at baking bread. Followed Tartine’s country loaf recipe. Very happy with first results. Sent from my iPhone using Tapatalk

Yes, used my Joule, it is a great tool for sous vide.

Like others here, I bought the original Meater. Very disappointed in the range so it has been in the box ever since. Finally, the company provided a Meater+ “upgrade” option to the original Meater crowd to purchase a new Meater+ charger and range extender at a discount. I just received mine this week but won’t try it until the weather improves. I am hopeful the extended range will work in my situation. Typically I use the Thermoworks Smoke for remote monitoring since I already have lots of probes (really, LOTS of probes) from my various Thermoworks devices. But, as Tony notes, the Meater is the only thing which will work on a rotisserie.

Dinner is looking very tasty. Good luck with the smoke next weekend.

Well, since you all asked for pictures... I got my new 32" metallic bronze delivered last Friday and spent most of the afternoon uncrating it, and with the help of two of my neighbors, got it up the improvised ramp onto my back patio without incidence. The weather in the meanwhile until Thursday has been the total S***s here in Denver, so Friday was my first chance to use it and I was doing pulled pork for a family dinner last night (and to repay one of the two helpful neighbors). I thought I would be clever and start the fire the night before, when I went to bed, and that I would get up in the morning and just pop the butts (pork) on the already warm smoker and have a go at it. Unfortunately, I am still learning the proper setting and control, and I squeezed the airflow just a leeeetle too far down, and sometime over the course of the night it went out and was cold when I got up at 7 to start my cook. So I lost an hour restarting and stablizing it. Ces't la vie. The pork butts got rubbed down the night before and had created a really nice dry marinade for the meat (1/2 Dizzy Pig Dizzy Dust to equal parts brown sugar, sea salt and pepper). The butts went on around 8:15 and stayed around the 250*range all day. At 5:30 they were still only about 160* in the stall so I upped the temp to nearly 400* to finish by 7PM. A full 12 hours at 250* would have been better, but you do what you have to. Happily, the results were EXCELLENT. I mean, maybe the best I have done on either my former Kamado (Johnson) smoker or my Lang stick-burner. Really, I could not be more pleased, and my family, always the best critics I have, couldn't say enough goo things about the pulled pork. I am a happy boy. And here are pictures:

You have leftover wine?

I decided to give the rotisserie a go last night. Now that I have worked out the smoker I used that too: worked a treat, just put wood chips in and lit it with a soldering torch through the side holes. It was great, and leftovers for dinner tonight (intentionally cooked too much to do that) this is how chickens come in asia new toys to try out birds are done before I cut them up dinner is served

Yeah, a special breed that we call "politicians!"

Started a new to me recipe for focaccia bread even though I knew my pan wasn't quite large enough. It couldn't be that bad could it!? Reaady for an overnight fridge proof. Getting ready to bake. Baked. Yes, it is much thicker than it should be but it does smell great. After it cools we'll see how it tastes.

Haven't Salisbury Steak in decades. Start with some of the ingredients- Ground 2 chuck roasts yesterday to get this meat for the steaks. Salisbury Steak. Grilled. Mayan Heirloom squash. Plated.

Did a few chicken thighs this evening- Before the KK-

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!

A different take on the Salisbury Steak. Put a little silk chili on the Mayan squash and onion.