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A big thanks for CK discovering the Konro replacement grate. [emoji106][emoji106] A huge thanks to tekobo for her help and inspiration making my wing cook sooo good. Sous vide the wings at 167F after a 3 hour marination in Frank's Hot Sauce. Here they are- Now for a little colour, used the KK to light the lump in the Solo stove, once that was going poured it into the Konro.

Snap! We done chicken wings tonight too Sent from my iPhone using Tapatalk

Wings as well tonite, grandson loves them as we all do Malcom Reed style, with a little Meat Church dusting. Also finally got my BBQ Buttula, for all those larger morsels

I like what you said about planning your work flow. This is something I always do for cooks now, especially when entertaining. When people come early they always ask if they can help, but I always have everything planned just so and have it in my head lol. I know if I just try to explain it it would take longer and not turn out as well. Lol. Anyway.... You should get a Lloyd's pan sponsorship. I'm so close to ordering some and I feel like you should get the kickback lol.

The forum is having a lot of moments for me. I keep getting shut down. I did send Churchi a message but no response yet.

Great wing cooks, all! No wing cooks here, but I am doing some Alabama white sauce chicken pieces for dinner tonight. @alimac23 - another homebrewer here! But our club's logo is rather boring compared to yours!

Mis en place, baby!

Wings again? All great looking cooks. And thanks Mac, you've reminded me of an old trick of mine with wings and other chicken pieces. I would sous vide with spices/marinade for an hour at 80C, cool down and freeze. Great for taking with me when I travel for work. They cook up under the grill at the aparthotel much faster and taste great. Yum!

Sometimes I wing it and sometimes I plan. The cook also goes smoother when I plan it. I should plan more often. Yea Lloyd Pans has made a few sales lately

Well guess what, Swan was my maiden name, so I have an affectation for them, and beer. LOL

Thanks Mac, one of the guys in the group is a good artist and designed that, really fitting too as the swan is the symbol of Western Australia. Sent from my iPhone using Tapatalk

Hey Tony, that’s one of my new Teku glasses, the home brew club that I’m a member of has them made up about once a year, they’ve done all sorts of different styles in the past. Sent from my iPhone using Tapatalk

Steak and beer night Had this ribeye that needed to be cooked, cooked reverse sear to medium rare and served with a side of beer.... actually that side is still going Sent from my iPhone using Tapatalk

CK, I hope you don't mind me coming in on your coat tails. Got my pizza fix today. Loaded, red pepper, tomatoes, too much cheese, mushrooms, purple crack and pepperoni.

Could not resist having another cheese burger for lunch. Yes, I can attest to the flavour flavour.

They are my "babies." This is how you get greeted at my house. You have to climb the stairs of "smooches." As they will lick you on your way up!!

Looking good.. Outback Kamado Bar and Grill

So the question stands - where do you live and will you custom roast and ship overnight? That's really hard core.

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

Breakfast bacon was smoked this afternoon, right now it's sitting outside cooling where the temp is just above freezing. I am hoping critters come along and steel it. Time to scrap off the cure. Ahhh, there is bacon under there. The magic tool for removing the spices, etc. a dough scraper. Smoking is done, used apple and cherry woods. The flip side. I think I'll do the slicing and packaging tomorrow.

One of these days I'm going to do cheeseburgers so I figured I'd better make a batch of perfectly melting cheese. Start with some nice Castillo Cheddar Cheese, some Silk Chili pepper from Burlap & Barrel, also added some Aleppo pepper and then add the required sodium citrate.(14g for 380g cheese) Melted and poured it onto a silicon mat. When it cools I used a cookie cutter to make the patties. I have about 10 of these slices. Now when I melt these over burgers the fat will not separate from the cheese.

A little surf and turf on a nice night. Reverse seared black angus porter house with lobster tails, polenta fries, and mushrooms. Cruising at about 225 Getting some color over indirect coffee char. Lobster tails and polenta fries just about ready

Bun Thit Nuong with a Nuoc Cham sauce tonight for dinner, I love this dish. Sent from my iPhone using Tapatalk