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Got some beef ribs going with some Gunpowder over black cherry. .. tony b sent me a Cornell chook recipe. . Thought I would give it a try. I used flakey Himalayan salt and purple crack. ... Ready for tomorrow. Sent from my SM-T835 using Tapatalk

Looks good Aussie, a little on the rare side but I'm with ya

Yep - this is the one from San Francisco

Bruce, I've been gardening forever, started when I was just a little girl helping my grandparents. Being the favourite grandchild has it's benefits and I learned an alwful lot from my mother's parents. They'd pick me up from school on Fri. afternoon and I'd spend the weekend with them. The had a big orchard, tons of flowers and lots of veggies. I used to sit up in the cherry trees in particular and stuff my face with sour cherries while I was picking enough for my grandmother to make a cherry pie or jam. I'd do the same with the apple trees. Loved it.

Scored some different rubs today . Sent from my SM-T835 using Tapatalk

Haha it sounds like you enjoy fish about as much as I do Mack! Sent from my iPhone using Tapatalk

Don't worry Mac....the ferry sank....think it was a U-boat...gonna swim back to shore. Lusitania?, thought that ships name I was on was familiar.Don't feel bad, had some good BBq on board before we went down

You guessed it, I was hoping to surprise you but ...

That'll be a Limo, correct.

That was my first try and I used those Little Creamer Potatoes. I might try a higher temp. next time just to get them a little more crispy or maybe longer in the airfryer. I think I'd like them on my breakfast plate too.

Here goes, wish me luck. A fish cook on the Konro. This is the last of the 2 year old fish from my freezer. I threw on some hickory pellets hoping to improve the flavour of the fish or at least hide the flavour. Done. Plated with fresh from the garden spinach and more of those Little Creamer Potatoes. Potatoes are boiled and spices add, pepper, chili, Egyptian Basil and a touch of garlic granulated garlic. Needless to say I focused on the flavours of the potatoes and spinach, awesome. The interior was very moist.

I’m not an Aficionado of fish myself. Give me beef,pork or chicken. However I do like sushimi tuna served with wasabi and soy

Thanks Dennis. That’s why I bought your grill. Less maintenance and more cooking/drinking time

We have to stick together, Alimac.

Nope...Just decided one day to dispose of my gas and traeger grills and try something else. I decided to go Kamado without much thought and actually ordered a cheap one. My wife found the used KK and now I have it and a cheap ceramic. The cheapo has a couple defects from the china factory, but the company that sold it to me is making things right. I may turn the cheapo into a Tandori Oven for fun. I am one of those folks that will change everything for fun...this is turning out to be fun...

Will be curious to see how you like the Cornell chook!

I think they must have an Australian branch or subsidiary. The label on my Grill Mates bottle shows the company location as Hunt Valley, Maryland.

Going from the others I've tried I thought why not Sent from my SM-T835 using Tapatalk

I've tried our local Grill Mates and found them to be pretty good even sent ckreef some like Bush Lamb. We got a new supermarket from Germany called Aldi rock up down here and they do specials on all sorts of things this time they had an American theme..but was surprised to see the lableing that it was packaged here.. . Will test them out. Sent from my SM-T835 using Tapatalk

Heck Yea. You know I'm a fan of Grill Mates. McCormick sells a lot of spices world wide so I doubt it's leftover anything. I use Grill Mates individual packages on a regular basis. #AlittleJealous

Let us know what you think? I tend to shy away from the big company commercial rubs, like McCormick, as they tend to have more salt and sugar in them that "craft" versions and I wonder what quality of spices they are using, as well. A good way for them to use up the bits and pieces of the herbs and spices they sell individually, especially if they are getting a bit older. Easy to hide them in a spice blend.

If you don't abuse them, they will last several years. Leaving the lid up with the grill that hot will degrade them rapidly. Also, it helps, once you're certain the fire is out, to release the latch to the 1st position so you don't leave the gaskets in full compression all the time between cooks.

Nicely done! Have you cooked on a kamado style grill before?

Follow this link: The quick answer is that you should have two gaskets if you have the 23" ultimate. There is a fat one flat around the perimeter of the grill and a thinner one right next to it at a slight angle. There are sort of instructions with the link below. However, since I literally just replaced mine an hour ago, here's what I suggest. I'd recommend taking a picture of your grill so you know how its supposed to be. Remove the old gasket, it should just pull off Clean the surface with Simple Green and a scrubber/sponge/rag etc. use PERMATEX ULTRA BLACK GASKET MAKER 3.35 OZ TUBE, you can buy it on Amazon.com and this will be your adhesive I started at the back of the grill so the seam would be in the back not the front Use a small paint brush to apply the Permatex I put on the smaller angled one first, making sure that it doesn't ride higher than the lip by using the long end of the paint brush (per the link). Then I added the thicker one. It came with wooden spacers but none of the instructions referenced them and I didn't see how they were useful so I filed them in the circular file. Put on the gaskets about a foot at a time and have paper towels on the ready to wipe off the excess. Have a pair of scissors handy to cut off the end to match up where you started Once the gaskets are staying put, I put the lid down to the first position (i.e. NOT all the way closed) just to keep everything in place. No idea how long you're supposed to wait before using the grill but I'm gonna wait 24 hours Side note, so you don't have to replace them as quickly as I did, if you're running your grill at a high heat like (over 900) like I was for a pizza, and the Komado is hot to the touch...don't leave the lid up! It will torch your gasket. Whoops. Lesson learned. Grab some gloves and close the grill!

Thanks for all the welcoming notes. I was way too focused on moving it to even think about a video. We removed the top and got two movers and we did it all by hand. The interior stairs were very narrow and we tipped it over and set it down on the legs for each stair (side of the legs). Outside was wider and we used the vent openings to carry it down upright and stopped on each stair with the back legs. Fortunately, the three of us were all strong and kinda dumb. It wasn't really that bad... Strap artwork in the trailer...

Nice looking rib dinner, MacKenzie! I'll have to try that potato trick with the air fryer.

I hate to point out unsafe practices but shouldn't the guy on the bottom be wearing hearing protection too?

Your probably gonna owe your friend a ribeye after he gets out of the emergency room.

I am getting ready for delivery of the 23" grill. I know that it is quite heavy so I am preparing for my deck to support the added weight. Things are looking pretty good!

Something I ran across on the internet one day. I've fallen in love with them. Ingredients (Servings: 6 ) 3 pounds Yukon Gold potatoes, peeled 6 tablespoons butter, melted (I mix in half olive oil) 1 tablespoon chopped fresh thyme (rosemary is good, too) 1 teaspoon salt 1/2 teaspoon pepper 1 1/4 cups chicken broth 2 garlic cloves, lightly crushed and peeled Instructions Place oven rack in upper-middle position of oven and heat oven to 500 degrees. (The key here is a very hot oven - that's why I used the lower grate and CI skillet - too damned hot right now to fire up the oven this hot!) Combine melted butter, thyme, salt, and pepper in a medium bowl. Square off ends of potatoes and cut into 3/4 to 1-inch thick disks. (Another key - thick slices) Toss potato slices in butter mixture and arrange in a single layer in a 13 by 9-inch metal baking pan. (See NOTE below) Roast for 15 minutes. Remove pan from oven and use a spatula to flip potatoes over. Place back in oven for 15 minutes. Remove pans from oven and flip potatoes one more time. Add chicken broth and garlic. Place back in oven until potatoes are tender, about another 15 minutes. Baste potatoes with sauce and serve. Recipe Notes Be sure to use a metal baking pan. A glass baking dish can shatter in a very hot oven. Recipe Source: Cook’s Country December/January 2014