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Got a couple of lamb necks .Made up a marinade ,lemon juice lemon zest, crushed garlic, rosemary, oregano, thyme,.evoo. purple crack and Himalayan sea salt..vacuumed sealed for tomorrow . Outback Kamado Bar and Grill

Placed an order with Dennis in February and needless to say i’m Very excited to soon be receiving my 32” BB KK. I’ve been a cook pretty much my whole life, not professionally.... just a great hobbie. I’ve also been a home brewer for over 26 years as well. For grilling I’ve been cooking on charcoal, gas and recently added a Cookshack PG500 (Pellet grill) to the arsenal. I also have been dabblining in SV cooking for a couple of years now. I have been reading the forum extensively looking for ideas and tips so I can hit the ground running once my KK arrives. I’m fortunate enough to have recently retired and this is the present I bought for myself so with the extra time I look forward to creating great meals for family and friends. I was going to wait to join the forum until after my KK arrived but decided to start now so I can chime in and start asking questions etc. I’m looking forward to meeting with the great people who take time to help out us newbies. All the best, Paul PS - I’ll be keeping this grill at our vacation home in Northern Wisconsin. We call our up north place “Puravidaville” and therefore the natural name for our grill will be “Puravida-Grill”!!! (My wife says I have a Grill fetish......I think she’s right!)

I have been travelling for about a month, and last night the girls went to see Ed Sheeran at the last minute which meant I was home alone. What better way to enjoy the peace by grilling some chicken I had in the fridge alongside some asparagus/sweat potato/tomato/kale salad (with some ginger/garlic/soy/sesame/honey salad dressing I concocted). simple but delicious ~ fridge foraged dinners are always surprising

It was handmade in Portugal by a company called Impex Fire. I bought it from Authentic Pizza Ovens from Scottsdale, AZ. This is the installation thread. About 1/2 way through the thread is where it gets lifted up onto the stand.

Did this turbo..350°, took 2.75 hrs for a 12lb brisket, cooked to 170° internal, wrapped in butcher paper, then went to 202°. I separated the muscles, wrapped the flat in foil and towel. The burnt ends took another two hours to render. I’m convinced about the turbo method.. Sent from my iPhone using Tapatalk

@alimac23 inspired Triple R chicken underway. That’s Roti’d Roadside Roadkill chicken in a basket. Using the Meater, of course. Shaker bottle of roadside mop to baste it as it spins. Done.

Looks delicious, sfdrew.

Stombolli needed a fix with some garlic bread. The last of the Dinosaur sauce ..added the goodies.... On they go.. Looking good. . Ready to go. . And plated. Yum. Outback Kamado Bar and Grill

Piri piri chicken tonight from the food safari fire book, I haven’t done made this in a long time but I really enjoy it when I do. Sent from my iPhone using Tapatalk

Sounds a bit drastic, can't you just buy more imodium?

Just so long as you don't have to cut them out altogether.

Waited out the thunderstorm and did a quick chicken cook for dinner. Dragon sauce bbq chicken with grilled asparagus and a side pasta with Bomba sauce, artichoke hearts, boursin cheese (to kill some of the heat from the Bomba) and finished off with parm, scallions and parsley. Even with the all the cheese, it was still pretty damn spicy! Direct @ 375F with cherry wood. Plated.

Better living through chemistry, as the slogan goes - I'm taking Immodium today. I suspect a part of the problem was due to the 4 New England IPAs that I had yesterday before/with dinner. I'm noticing that the big hazy/hoppy ones tend to upset my stomach some, so I'm going to cut back on those beers.

You might regret that, MacKenzie. I have a seriously upset stomach today!