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You had me with the wings without throwing in the mac n cheese Mac. Breakfast here is going to be larger than it should be as a result of your "intervention"!

I had a craving for mac & cheese yesterday so I got out 3 different cheese, 2 different cheddar's and one Monterey Jack with peppers. One of the cheeses had an advantage as I had previously smoked it.:) Then I had some chicken wings thawing and thought they go with mac & cheese, tons of comfort food. This has nothing to do with the miserable weather we have had for day, even snow the night before. Mac & Cheese ready for the oven. Baked. Wings coated with corn starch and potato flour, ready for the air fryer. Wings are ready. Dinner is plated.

So I was told that my grill was on a boat. I was super excited so I called the shipping company. The shipping confirmed my grill is somewhere in the middle of the ocean. Their saying the boat will arrive this Sunday. I can’t wait to see it and used it.

So it is done. The piece had to be taken completely apart, re:drilled with new larger biscuits, and the legs were trashed, then replaced with new stock. The color scheme was changed and handles were added for bar towels and to easily aid in transport with two people, then a couple of new/old signs were added. Bottle openers were placed on every corner and the inside was cleaned throughout. That tank on the inside was first described as galvanized steel but when it wouldn't hold a magnet it turned out to be solid copper with a tin covering. The soldering covering all the exposed edges were so well done and waterproof no repairs were needed. Backyard furniture that will serve a purpose. While that was going on I um, made a brother to keep it company. This is a cooking table for cast iron made from wood and covered with a 1/8 or 3/16 in sheet of bronze on the top. Generally you find them made simply all from metal but I happened across some marinite board and used that as a heat shield under the bronze. Any wood contact with the bronze was insulated with woven glass gasket covering. Marinite board is a product looking similar to gypsum board but it is a calcium silicate. The similarities stop at appearence because a 4x8 sheet of this runs around $750. No worry, I acquired it from a trustworthy source for change. When I showed my wife the addition she replied, "What a nice bar." Well, I thought ok, a bar and a cooking surface. I have plenty of marinite, so a piece will be cut to protect the bronze surface when cooking is needed and removed to act as a bar otherwise. Backyard furniture with some technical additions.

Congratulations - You are now an official member of the purple crack berry alumni. It was the popping of a whole crack berry in your mouth that cemented your place in this exclusive club

Keith, Aussie and others, thanks for the heads up on this purple crack. I placed an order and it arrived today. I couldn't help myself, had to pop one whole. Tastes like wattle seed, the smell reminds me of the australian bush.... and gin....... Weird, almost has a juniper berry smell. What's amazing though, is I am drinking a cup of tea, and the next sip after popping a berry, my tea tastes like it has 3 teaspoons of sugar. My tea is black with no sugar. This tasmanian pepper berry changes your palate. The last time I experienced this was with some Miracle Fruit we used to grow. https://en.wikipedia.org/wiki/Synsepalum_dulcificum When we popped this fruit then sucked on a lemon, it made the lemon taste like lemon sherbert. Red wine taste like port. They were using the miracle fruit in cancer wards where kids had to swallow very bitter medicine. The miracle fruit sweetened the medicine. Small relief.

I bought my KK back in May 2006 I believe, so it's bang around ten years old. It's been sitting in the same spot, out in the crappy miserable Seattle weather the whole time; taking a beating year after year. Rain, snow, hail, moss, even the occasional tree-hugger... She's cooked many Thanksgiving and Christmas Turkeys and Hams, countless smokes, sears and oodles of pizza. It just dawned on me that something must be seriously wrong. My tiles are still intact, the damper spins open and closes perfectly, the lid hinge is still meticulously balanced. In fact it looks like and functions like I bought it yesterday. I'm so confused. Shouldn't it have died a horrible MK death by now and look like a sad naked mole rat? Cheers to @DennisLinkletter for making one of best purchases I've ever made!

One of my staff has kindly given me a leg of red deer today from a young hind he shot last weekend and dragged out of the bush. It's a good chunk of meat with bone in. I'm thinking a dry rub and sous vide first, then chilled, then into a hot kamado for a little bark and smoke. (sorry Dennis, I still have an imposter in my yard while I'm working through the learnings of freighting in a KK) Or would you smoke first then sous vide? Not sure there is enough fat in venison to effectively pull it apart. Anyone successfully cooked a lump of venison? It was handed to me wrapped in a garbage bag covered in ice. It was bigger than i thought and had to cut it up to fit in my vac bags. I'm not a butcher! Wanted to get it all in the same bag. Oiled to meat to help the rub stick and also to open the spices up at 60c( 140f) Including generous amounts of the new Purple Crack- thank for the tip into this. Its now bagged and sitting in the cold room. Planning to chow into it 40 hours from now.

Ok I was just curious.

most definitely as soon as it arrives. I can’t wait.

Really nice job keeping that vintage look while making it look new. time to stock it!

The "standard" One Grill motor that most of us use is rated up to 50 lbs. I doubt that a suckling pig will weigh more than that, dressed out.

Well done, @Tyrus - those look great! I like the new color scheme.

I hear you Aussie Ora. Very similar to roo Tyrus thanks for this advice. I've worked with this colleague for close to 30 years and yes he has been a good friend and mentor from when I was starting out. I'm going to run with your instruction and tone the sous vide down 52C( 126f) and maybe extend my sear time, only by a few minutes. As mentioned, I can get the smoke into it, just leaking a bit with my ability to stabilize temps with the imposter. Yes I know I've butchered the leg ( when aussies say we've butchered something it means we have killed it, it's an aussie slang, not a good thing) Started out as the hind leg of a hind. Who knows by the time I've finished with it. The meat felt good, tender and it has been suggested this deer was not an old stag. I'm feeling the pressure to do it justice with the cook. It'll be fun. Given the quantity of meat, it's a good excuse to invite some friends around.

Jon, I think I could keep you busy enough to maintain your usual trim and fit self.

My work is done.

If I lived at MacKenzie's house....I would weigh 400 lbs!!!!!!!!!!! Yum!!!!

Not venison, but I’ve done tri tip the first way with great results. Best way to do tri tip in my opinion. sous vide, then chill, then smoke at low and slow temps (under 275F), pull it 15 degrees below desired internal temp, sear.

Wakanda Forever! I'll start a thread this weekend.

21 supreme in metallic bronze

Haha Thanks ckreef. I feel honoured. I've just been given a leg of venison to cook over the weekend. I'll have to smother it in purple crack and let you know how it goes.

Contact Dennis. He should be able to give you the name of the boat. With the name you should be able to track its position and watch it on a map as it comes into port. A few members have posted the tracking in the past so we all could watch its journey.

It's 90F here right now! I ate dinner on the deck hoping it was cooler outside the house - Nope! Crazy hot for this time of year here. T-storms tonight, rain all day tomorrow with a high of 64F - more normal for mid-May. Those wings and Mac&Cheese look great. btw.

Aussie, I am jealous. Mine came wrapped in bubble wrap and not the newspaper like my last order. They were a fun read.

Awesome Aussie. I have a few items gathered up to send your way too.

My maid is on strike lol Sent from my SM-T835 using Tapatalk

Just my opinion but that motor is over kill. The smaller motor works perfect and a lot of us have it with no problems what so ever. If your food is balanced correctly it doesn't take much more to spin it.