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Crumb pic on the bread. And a quick cherry tomato bruschetta thanks to this morning’s farmers’ market and some fresh pressed Chilean picual olive oil.

Last night some Mediterranean'ish Souflima. Today another loaf in my Challenger Bread Pan. This time with a bit of Einkorn in addition to my usual hard red wheat, spelt and rye blend. The souflima is pork tenderloin medallions marinated in olive oil, lemon juice, garlic, and Dizzy Pig Mediterranean'ish. Obviously served with fresh tzatziki and homemade pita's.

After 3 hours of braising. Shredded and ready for a nice crusty bun.

Grilled peaches. These are part of a special cook. I'll post that in a couple of days once I get a proper money shot.

Ground some Durum wheat berries to make flour for today's spaghetti. Made a batch of meatballs, fortunately the sauce was made a few days ago.:)

Thanks, MacKenzie. I really enjoy being able to eat outside in the summer. Unfortunately here that only means 4 months out of the year! Another nice evening and dinner on the deck. 3-legged chicken this time, with local corn (awesome!) and risotto with Boursin cheese. Direct @ 375F, with cherry wood. On the deck for dinner.

First you smoke a chuckie to about 165. Used Dizzy Pig Red Eye Express on this one. Then you put it on a bed of peppers, onions, Worcestershire, and Guinness extra stout. Cover with foil then back on the KK at 350’ish for another 3 hours. Stay tuned for PSB (Pepper Stout Beef)...

Tyrus Brisbane is a river city with a population around 1.3m. I’m about 1km from the city centre and river, about 15km from the ocean. pebble, autumn gold or harvest gold? Not the olive one. Yes tekabo. 80 years living in the same house is going to leave a high level of familiarity. He only left to go to a war, then came home to the same house. Bells and Whistles- everything Dennis has that rings and hoots, cold smoker, half grills, stones, side tables, rotisserie. No cover, I want to see this ornament.

Since I officially placed my order for a 32" Cobolt Blue KK, I figured I should introduce myself. Canadian living in Delaware, backyard hack who enjoys cooking, cars, and golf. Started with a Brinkmann electric drum style smoker that I used for 10 years (had 2 over that time). Graduated to a Weber Smoky Mountain, and a Weber Summit gas grill for 4 years. Then replaced Smoky Mountain with a Kamado Joe Big Joe for 2.5 years Now replaced Summit with a Lynx 54" Pro grill on NG Just (today) sold KJ and bought a Traeger Ironwood, so I have something to at least smoke on with while I wait for the 32" KK. Had a Traeger 7 years ago (for 3 weeks) but only had a small deck and wife said we didn't have room for 2 bbqs so it had to go. Great for a few things but terrible for sear and hi temp cooking. End result will be a 32"KK, my Lynx, Traeger, and adding a Lynx 30" griddle. Yes most will say, I may not use anything but my KK after I have one, but the Traeger makes some amazing chicken that I dont have to babysit, and the 1000F sear burner on the Lynx is nice to have when doing a reverse sear on another unit. There are only 2 of us but I do enjoy mixing different processes and eating a fine steak or smoked food. Looking forward to experimenting with the KK (yes I bought 15 cases of cocochar at the same time).

As I near completion of the outdoor kitchen, I thought I would start this thread and post some pics. We decided to do this last winter and started speaking to a few contractors about what we wanted. I sketched out the design in sketchup to show them exactly what I wanted. We needed to renovate the back porch and part of the concrete deck. I also wanted to add a new porch that would house the outdoor kitchen and provide a comfortable place to cook year round. It was April before we settled on a contractor and he couldn't start until June 11th. He anticipated 2 months of work. There goes the summer. Before pictures don't get much better than this. Ok, so it wasn't always like this. This is after the spring monsoon when I had all of the concrete demolition. I quickly realized I needed to think about drainage because most of this would be concrete and the rest would be mud under the new deck. $4k later, I had a new French drain system. The original plan was to leave the roof on the back porch and demo everything else. Once the contractor got into it, he thought it would be better to take it all out and start from scratch. it didn't affect our cost at all, win for us. The deck also came down and the new one started to go up. I could see the light at the end of the tunnel at this point and even felt like cooking again (although it could be a bit hazardous getting across the deck joists).

Man you can tell I've been out of the game for a long time when I've never even heard of these charcoal brands. All I could get locally was Cowboy, which sux and Royal Oak which is still what I use. Might be a few new ones now that there are some specialty outdoor stores in the area. I still have two boxes of Dennis' CEL in which I did the 85 hr run time on one load. I bet the new stuff would run even longer. That was pretty crazy as I never expected 85 hrs and that was an original basket load, which was smaller than the new baskets. Bet the new stuff and the bigger baskets would push over 100 hrs at 225.

Pequod, that looks delicious!

Wow MacKenzie! That looks fantastic!

That looks amazing MacKenzie!

I can see why.

Did a couple of pork chops last night with roasted fingerlings and haricot verts. Direct @ 375F. Cherry wood chunks. Sauce on the pork chops was a homemade raspberry BBQ sauce. Plated with some nice black pepper Boursin cheese on the potatoes and chopped pecans on the pork chops.

We purchased the house off 3 brothers- their father built the house. The 3 brothers lived through WWII and between the 3 of them they had 3 legs. The last brother alive had 2 legs! Do the maths. When we moved in, the toilet in the house had a dirt floor. This was considered a step up from the original long drop in the back corner of the garden. Tough to access during thunder storms! Is there something about old men and young men where they cant aim straight? Man that dirt floor absorbed everything. Could have bottled it and sold it to a footy player for a half time wake up! For 2 years after we moved in the old fella would pop up in the back yard out of habit and walk into the back door.To him It was still his home. We didn't mind, he was a pretty good bloke and he filled us in on the history of the area while i made him a cuppa.

Hi Paul - Here are 3 birds spinning on the 42 for reference. Smaller birds, but could fit the 5lbs no problem. We used some disposable steam table pans for deflectors rather than splitting the firebox and ran about 375-400 with a pecan chips for smoke. Ran about 75+/- minutes to get to target temp. Did the same on another cook with 2 birds and ran with no deflectors with a meater probe in (on that started lower with a ramp up in temp with basting the birds) - included that for an additional data point. Hope this helps cheers

On this side, I put a tilt out trash can with a trash chute above it as well as an access door for storage. This side has a warming drawer and some double drawers below. At this point, nearly all of the cement board is up with most of the components installed. The plumber still needs to install the sink/faucet and the electrician will finish up after that. I have a guy coming next week to talk about installing the stonework. I had planned on doing it myself but at this point, I just want to get it done. I will say I am finally able to start enjoying it. This morning was a good test. Temps in the mid 30's, rainy, and heaters on high. EVO fired up