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Pizza night tonight, overnight dough from the pizza bible turned out nicely! Sent from my iPhone using Tapatalk

So one of my brother in law's birthdays is on st. Patrick's day so I always wait to cook mine on a different date, but am sure to pick one up while they are cheap! I soaked it for 4 water changes, then Blotted and hit with a rub of coriander seed, yellow mustard seed, purple crack, cloves and black pepper. I was going for pastrami-ish. Got that on and smoked for a total of about 4 hours. I saw someone over on the guru doing a whole cabbage that was cored, seasoned and lots of butter. I wanted to do that, and I added more butter in the cracks as the cabbage cooked and softened. Then I threw on some diced potatoes which were really just my excuse to play with the sumac I bought. Fricken delicious by they way. And my belated st paddy's meal!

Hi Lynne and Tony, Lynne. Kay has said if I was to buy one she would buy a ring equal. That would really gap my axe. And yes Tony, a downunder saying especially in NZ, as is the one above. And the Aussie one is "you're dreaming Mate" Cheers to you both, Kiwi Muz and Aussie Kay

That's what I thought, too, Bruce, great minds, eh!

Those are some killer looking wings. If they tasted half as good as they look....

Weather this weekend was spectacular, so we took the opportunity to have some friends over for dinner and to show off Darth Vapor's intergalactic 'Q skills. I've had a hankerin' for lamb lately and had been looking forward to seeing what I could do with all that Big Bad real estate, so I loaded him up with a boneless leg and a couple Santa Maria style tri tips. Its almost laughable how small they all look on the grill! Dialed it up to about 275 and let the lamb cook for around three hours - the tri tips went on for the last 45 minutes or so. Then I raised the temp, dropped everything to a lower grate and let it sear. Couldn't have been more pleased with the outcome. A great way to end a great weekend.

BTW I have plenty of guns. People kill people. It takes a person to pull the trigger......... Political rant over and out......

Outback Kamado Bar and Grill

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: