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Got a bit of a rotisserie thing happening lately. Why not keep it up . Lamb shoulder. .gave it a trim...then some rub..on it goes..looking good..ready for a rest..rested..and carved not much left on the bone lol..and plated with one of dee's great salads. . Yum Outback Kamado Bar and Grill

The other day I caramelized a batch of onions in the slow cooker, just sliced up onions, nothing else, set on low for 24 hours stirring once and a while when I came into the kitchen. Made a big batch of onion soup and here's lunch. I decided to put a little chili pepper on just for fun.:)

So after th Burn-In I’m back at playing around with my new toy, Anette wanted some Salmon, son an girlfriend Burgers. Happy wife-Happy life

This dinner made with leftovers hit the spot. Creamed potatoes, corn from the freezer and half a cheese and jalapeno pepper sausage along with micro green from the kitchen window sill, sprinkles of pepper and smoked paprika.

Yum..plated. Outback Kamado Bar and Grill

That's what whiskey is for!

Did a whole smoked beef tenderloin with garlic parmesan smash potatoes and roasted peppers turned out perfect[emoji7] Sent from my SAMSUNG-SM-G935A using Tapatalk

Seriously good looking lambsie!

Gracoman would be proud of you!!!! Was it as good as it looks??

Thanks, I'll give it a go. I am a fan of high temperatures for wings and having the rotisserie doing the work of keeping them moving seems like a good thing to try.

Hi Dennis. I hope your trip home today goes smoothly. Good luck with the recovery. I have found that the first 72hrs, when you are still high on the stuff the docs pump into you, feel great. Give in to the crash when it comes!

Those wings look good @Aussie Ora! I don't have a kebab rotisserie thing like yours but I wonder if the wings would work well going round in the flat(ish) fish basket that I have. Did the wings taste different or better than when grilled direct on the grate?

Ah wow, my mouth is literally watering looking at those pics! Sent from my iPhone using Tapatalk

Awesome looking wings.

Tasty looking wings.

Nice looking wings, great colour, Aussie.

First rib thread I'm glad there are no pics. Glad everything turned out ok!

Willie. Greatest of all time.

Big Bad 32 - Levi Blue tile Happy to show it off- email or private message

My first cook......it was soooooo delicious....

Sorry MacKenzie, but that was risotto with saffron in that picture with the Alabama White Sauce chicken. I won't see corn for several more months. But, I can still keep cooking chicken! Wanted to try out a new rub recipe that I saw online, based on Old Bay and Lemon Pepper. It's the one on the left, the other one is my "go to" - Yardbird. Cooked direct, on peach wood, main grate @ 325F for the first 30 minutes, then 375F for the last 15 minutes. Plated with a nice salad and some angel hair pasta with homemade pesto. I did find the new rub interesting. Can't wait to try it on shrimp. But, Yardbird is still my "go to" for chicken. Here's the recipe if folks want to try it for themselves. And yes, it really does get better if it sits for a while. Don't ask me why - it's a dry rub? Summertime Chicken Rub · 1/4 cup Old Bay seasoning · 1/4 cup lemon pepper seasoning · 2 Tbsp fresh rosemary, chopped · 2 Tbsp mustard powder · 1 tsp chili flakes Let the rub sit for at least 3 hours before applying to the chicken.

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.

All these chicken cooks had me inspired to do one myself for dinner last night. Overnight marinade in Big Bob Gibson's Alabama White Sauce. Cooked direct, over peach wood, @ 350F. Plated with some lovely risotto (saffron, white truffle oil & parmesan).

Thanks tekobo, it’ll definitely change the pace of life a bit I’m sure but we’re both really looking forward to it. Great advice also on the cooking on the day, we’ve decided that all the low n slow stuff will be off resting in the cooler way before the guests arrive so we’re planning to have everything cooked for just as they start to arrive, that means that once the sausages and wings are done, I won’t have to cook anything else for the rest of the day which will leave me free to chat and have a few beers with everyone. Sent from my iPhone using Tapatalk

Great cooks everyone. I got myself a new toy a Kebab kit for the rotisserie had to try it out. Two plates screw down on the rod and the skewers just slide and clip into place..on they go..and ready ..plated on a bed of rice nice and easy .. I can see this being used for chook wings, legs and other fun stuff. Outback Kamado Bar and Grill

Rerun of wing night.

Lamb turned out great....carved up nice..and plated looks basic but that's all good tasted great.. Outback Kamado Bar and Grill