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Sunday cooked a late brunch on the outdoor griddle. French toast stuffed with sweet cheese and Lingonberries, bacon, and hash browns. After brunch we drove my son back to college. On the way home I got thinking. We didn’t have anything planned for dinner and if we were willing to eat a little late I could squeeze a Chicago Deep Dish in for dinner. I should have all the ingredients at home and it will give me a chance to try out my new Lloyd Chicago Deep Dish Pan. When we got home first thing I did was mix up the dough since it would need a 2 hour rise. I then went outside and fired up my 19" Komodo Kamado to get that up to 400*. Back inside to lightly brown some Italian sausage and make a homemade pizza sauce using San Marzano tomatoes. After an hour the KK was crusin steady at 400* so I put my Komodo Kamado baking stone in. It's a big fat baking stone and I knew that would take about an hour to come up to temperature. At the 2 hour mark the dough was looking right so I went outside to check the temperature. 408* at the dome and the baking stone at 391*. Close enough, time to build the pie. Also note while the inside is basically 400* the outside a mild *112.  I went for a traditional Chicago Deep Dish Pizza. Stretched the dough up the sides, Mozzarella cheese and the Italian sausage. I normally use sliced mozzarella but I didn't have any so I went with what I had. Shredded mozzarella will have to do. Lastly I added the sauce and sprinkled on some parmesan cheese. About 40 minutes later it's looking right. I brought it inside and let it rest for a few minutes. It slide right out of the pan without any effort. I really like Lloyd Pans. Bottom of the crust browned perfectly. Ooey, goey, yummy on the inside - LOL A spur of the moment decision turned out spot on. Total time, 3 hours from start to finish. Dinner was at 8 pm.

Put my cheese and buns into action today, cheeseburgers. Ground beef chuck roast for the burgers. Sprinkled pepper and purple crack on top, other spices inside the burgers. Buns are ready for the star of the show. I almost forgot the tomato slices.

@Steve M @Bruce Pearson Not to be out done by Bruce or Steve M. I thought I would post a photo of one of my finest wood working projects.........The Gooney Bird cutting board. It did have a mahogany eye ball but it fell out a long time ago. My 90 year old mother keeps hiding it, however I have discovered all her hiding places and always return it to it's place of prominence........on the island counter top. Even though it's size and design is totally worthless as cutting board...........this valued family antique is probably about 50 years old and is the reason I got a C in wood shop and started taking Home Economics courses.

Awesome looking cooks everyone! I’m busy planning a BabyQ, my wife is pregnant and instead of a baby shower she has requested a BabyQ so that everyone can come along and celebrate. We’ve got about 40 adults and 10 kids coming over in a few weeks, I’ve got a 7kg brisket, 2 big pork shoulders, 4 racks of cape grim beef ribs (I’ll slice each rib into 4) and then we’ll have a load of sausages and chicken wings, loads of salads and breads etc. Do you think that will be enough for 50ish people? Here’s the pork belly bao from last night, I love this dish! Sent from my iPhone using Tapatalk

Only a C? You were robbed!

Jon, what a lucky break, you might have ended up with a CNC instead of a KK.

Update: slow going , was away for work butcse’re Unboxed now! this weekend looks set for first cook.

Good looking pizza @ckreef. When our teacher in Italy taught us to use a pan when making pizza I thought it was cheating but really appreciated how the outcome was a nice round, professional looking pizza. You are convincing me that these Lloyd pans are a good thing. Might have to add that to my Lodge pan addiction.

I recently received a delivery of Cherry wood so it was time to pay up with 2 Racks of Korean ribs. They are my favorite with the fresh ginger, pineapple, soy, garlic, sesame oil, chive and more all combined into a marinade and a sauce later to boot. I also created some Sweet Bourbon Jerky that cooked up on the offset with a steel basket full of cherry and charcoal and coconut charcoal to finish. So far it's been the warmest day around here this year and well the gloves were off. But back on when it got hot. Some pics to see, _Large (2).mp4 _Large.mp4 _Large (3).mp4

Wasn't much effort. Most of the effort was 12 oz curls while the dough rose and the KK came to temp.

Here's my version. St Pats has a side benefit of cheap commercially brined corned beef briskets. Scored a point and soaked it in water for 3 days (daily water changes), then rubbed with house rub of coriander, black pepper and both onion & garlic powders overnight in the fridge. Onto the KK @ 250F indirect, with the smoker attachment loaded with alderwood and fruitwood mix pellets. Cooked to an IT of 195F. Notice that Kipper managed to sneak into both of the grill shots! Allowed to rest overnight in the fridge, then hand sliced for a tasty lunch sammie!

Spot on! The bed of salt will help hold the oysters steady so that you don't lose the yummy sauce and prevents flare ups, too. But to get them hot enough, you'll have to use the lower grate, which makes picking them up a bit of a challenge. While I'll definitely try oysters on my yakitori, I'll take your lesson to heart and mind the temperatures. Never had an oyster "explode" on me, but don't want to either! However, if you ever get to the restaurant, the first thing you notice are the 2ft high flames coming off the grill from the overflow of buttery sauce! @MacKenzie impressive - both homemade buns AND cheese! But, I was pleased to see no beets on that burger (), but the ketchup was a bit of a letdown! @alimac23 - nice pork belly bao!

It looks familiar, was it ever in Fine Woodworking by any chance? Awesome that you still have it. None of my early woodworking projects survived the fireplace.

So, I took your advice Tony. Taking your advice was a good thing but my execution needs some refinement. I followed the recipe above and the Drago oysters were just delicious. The Husband kept shucking and he, our nephew and I kept eating. Even nephew's oyster averse girlfriend joined in with bread to mop up the juices. The downside? I took the instruction to cook over very hot heat a little too literally. The oyster shells started to pop and send shards and powder all over the kitchen! I ended up wearing safety glasses to cook. Next time they are going in the KK on a bed of salt! Here are some oysters cooking. Note the new grill bars, courtesy of @ckreef and the KK shopping channel. And here, at last, are some Nigerian suya chicken wings done on the konro. I had to keep them away from the super hot centre and they came out nice and juicy and didn't burn, just so long as I kept turning them over. The gooseberries in the middle were defrosting so that I could use them in a klafoutis that I cooked in the KK. The white stuff all around is the residue from the delaminating oysters. As I said at the start, I won't be cooking Drago oysters using this method again!

Thanks, all. Pequod, It seems you aren't the only one who's confused! You nailed it - I put the foil over the lowest grate. Worse yet, I completely covered the grate with the foil. And yes, I guess I was cooking on the middle. Still trying to sort out which of the 300 lbs of high grade stainless grate to use, I suppose!

I like ribs, too, Tyrus. And these turned out to be pretty darn tasty.

T - bones for dinner . ....plated with some simple veg. Dee works in the tool industry scored me as t-shirt. Outback Kamado Bar and Grill

It took me waaaaayyyyy longer than I expected to do this, but Darth is fired up and the first cook is on... Fingers crossed!

Congratulations to you and your wife @alimac23. In answer to your question about whether that is enough food, it sounds like oodles for 40 + 10 halves. It also sounds like a lot of work. I had a party for 100 that went on all day and my main learning was that, even though it was fun having small bites like sausages and chicken coming off the grill all day the thing that people remembered and raved about was the brisket. To give yourself time to enjoy the day you may want to focus on low n slow and wowing them with how well the KK delivers.

Thanks, it was where I place my pictures under some tab, that's about as far as my technological wonders will go.

Agree with the compliments on the food. Thanks for the pics of the Lang in action. Nice.

I desperately wanted to reply "Nice buns" but thought it might be interpreted as rude.

Delicious pizza and in record time.

This adventure started at 5 pm and I only had 2 hours heat up time. The WFO would have taken another hour or so and definitely would have taken more work.

Excellent looking pie, Charles!

Great looking cooks one and all. Open up a restaurant and I'll be first in line all day' The oyster appetizers with chicken wing suya to start, and a choice of pulled pork, steak or hamburg...yum. They all look so well. Hammo 1981 if you keep cooking like that you'll never get them to leave. Bon apetit'

Very nice. The jerky looks very good.

@ tekobo, wow exploding oysters, they look like them might explode in my mouth. Actually for those in love with oysters they look wonderful, wings are looking very tasty and I must remember your trick of keep turning them. Thanks. A nice Konro cook for sure.

Very nice Mac. I just love how the cheese envelopes that burger so nicely. Yum.

Hey @tyrus, great special effects on those videos. You didn't need them though - the jerky and the ribs look just great au naturel.

Looks delicious Mac. Those are nice looking buns for sure.

tyrus, those ribs and jerky look delicious, gotta love that cherry.

One more step closer to cheese burgers, I've got the cheese slices and I now have the buns. This was a recipe from King Arthur Flour and my first time for making it but it won't be my last.

Interesting...I did almost the same thing today, babyback ribs in my new 32" KK. I wish I'd taken pictures....First of all, my routine in my old RJ Komodo was 2 hours at 225-250, spritz and wrap in foil for 1 hour, take out of foil and finish for 1 hour. Today, on the advice of one of the other KK Members, I omitted the foil part. I also started half of the ribs on the lower level and half on the main. In the future I will use the main and upper grill. The lower level works in a pinch, but the section that was directly over the heat source (even above the heat deflectors) was still cooking too hot, too fast. I have to get this dialed in....one or two racks were underdone at 4 hours, the 2 that started directly above the heat were getting overdone. The rest seemed to do relatively well- I am waiting for feedback from the neighbors who are my testers. The smoke taste was good, not overdone. I used a combination of pecan and apple. For a first cook, I could say this was close. I think it can be SO much better with some fine-tuning. At least this batch of sauce was a 14 on a scale of 10 (I will share the recipe with anyone who wishes). Next time, pictures and finer tuning.

All in all, a total success for a first cook. This thing is really an amazing and beautiful cooking tool. In hindsight, I could have done a couple things differently, I think. I started the fire using a torch and got a tennis ball size clump lit up and glowing. I don't think I gave it enough time to get hot before placing the grates (bottom grate, with foil to deflect heat, and top/main grate) into the KK. As a consequence, airflow seemed to be a little restricted (? by the foil covered lower grate) and it took longer than I expected to get up to target temp. My bad entirely - trying to rush things as I was a bit jammed for time (never good when cooking low and slow, right?). Because I was a bit rushed, and targeting a specific feeding time, I put the ribs on before reaching target temp. Maybe not so bad if I had more time, but all it really did was delay things further. I was a little paranoid about overshooting the temp, so I didn't open the vents quite as much as I think I could have. I popped one small chunk of hickory in with the char on the front end. Seemed to work out pretty good (good flavoring), but got me thinking even more about making myself a smoke pot. Last observation - ribs are good dessert. And, I'm thinking, will make a great breakfast tomorrow...

My first CNC was really small and the gantry was made out of hard plastic. I found I really needed the rigidity to do these inlays. The frustration is what caused me to go big and sturdy. The CNC is a blast to use and production power is empowering. I built quite a few cabinets for my house about a year ago and you could literally sit down at a computer with the basic dimensions of what you wanted to build and be cutting all the parts 10 minutes later. This was one of my favorite projects last year. The sculptured part was done on the CNC. It is 2 sided and took about 22 hours of solid carving. Everything is solid mahogany.