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Made some Lebanese Mountain bread and just had to have some for lunch. Picked up some green, cuke, tomato and onion from the garden and off to the races. Leftover chicken from the last roast. Some homemade ranch dressing and freshly grated parmigiano-reggiano. and you thought I'd never be able to fold it.

Gave them some Gunpowder and white Lightning.on they go..looking good..ready for a rest..oh yeah yum. .And plated .. Thanks to my favourite butcher. Who supplies free carry bags I asked for one and he called me a scab lol I told him I was heading to woolies and did not want to spend 15 cents on one lol Sent from my SM-T835 using Tapatalk

I just finished my curing. And now cooking the ultimate steaks Sent from my iPhone using Tapatalk

Keto pizza for me and Italian crust for the fam! Sent from my iPhone using Tapatalk

Just posted new pics... my shawarma thread Sent from my iPhone using Tapatalk

Made the syrup up today. Will wait for it to mature.. I realise that I am simply trying hard to be @ckreef. I don't actually like sweet things, haven't eaten a waffle in years and have pancakes about once a year and yet I copied Charles' recipe and dutifully made up the syrup. This is where I must diverge and adopt @Aussie Ora's philosophy. That peach syrup is going on my next rack of ribs. It'll probably take a bit of chilli too. Looking forward to it.

Very tasty looking cooks Charles. The application of dough and cheese makes all foods great.

Wife is visiting her parents in Chicago, so fired up the Tandoor Oven (32) for a plate full o’ Tandoori chicken legs.

Very nicely done! Making me hungry.

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First I’d like to thank everybody for the outpouring of love, prayers and calls from literally around the world, we were touched. We saw a specialist in Bangkok today who was able to clarify things and make us understand what probably happened. She was diagnosed with a group of conditions lumped together to describe “a myocardial infarction with nonobstructive coronary arteries” known as MINOCA. We were able to reduce them to a vasospastic angina.. She will take a three-month course of anti-spasmatic meds among other things and we’ll come back and see him. So looks like we dodged a bullet and of course she will have to make some lifestyle changes.. i.e reduce her workouts to an hour or two a day etc.. LOL Thanks again..

The contractions are getting closer together. The mid-wife has arrived. Just in the waiting room hoping to hear news. Oh I can't keep this metaphor up - the container ship arrived at port and the 32" Big Bad is being unloaded. Just waiting for the delivery company to call with a drop off date which should be sometime next week. What am I going to cook on it first? Current mood:

Nice beefies!

Single serving Italian Meatloaf wrapped in Prosciutto and stuffed with a tomato that had been stuffed with a spinach and mozzarella mixture. Served with angel hair pasta and homemade Spaghetti sauce. The basic ingredients. Sweated down baby spinach, panko, fresh mozzarella balls and Italian seasonings. Stuffed into hollowed out tomatoes. Italian Meatloaf mixture Lay down 2 pieces of Prosciutto in a cross on parchment paper. Make a meatloaf bowl then wrap the Prosciutto up and into the bowl. Put a stuffed tomato in the bowl and form the bowl around the tomato. Baked in my Komodo Kamado at 350* indirect for about 40 minutes (I think). Served with angel hair pasta, homemade Spaghetti sauce and fresh grated parmesan.

Charles that’s amazing looks deeeeeelicious sure is making my mouth water!

If you have no ideas for the dish, you can use the sauce. It makes any dish better. the best sauces It is not very difficult.

Do you like cooking? Then I will tell you one wonderful recipe. sauces You really will like it.

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Got some sweet tasty mandarins down here at the momment Sent from my SM-T835 using Tapatalk

They were delic Aus [emoji39] Sent from my iPhone using Tapatalk Pro

Nice looking dizzy chooks Sent from my SM-T835 using Tapatalk

Winner, winner, ain't that a great chicken dinner. Nice cook, BOOyah.

I only saw 3 steaks on that platter - hope the dog got some trimmings!

75% done Sent from my iPhone using Tapatalk

My "care package" arrived safe and sound.

2/3 fresh milled red fife and 1/3 fresh milled hard white wheat. 30 hours later...

Gorgeous Komodo and I must say, I love your German Shepherd as I have one myself. Amazing dogs. Sent from my iPhone using Tapatalk

Simply torture how you post those pictures of sweet Italian creation, what would be worse I guess,.. is a video of you eating it. Nice

Love the peach glaze on lamb bloody awesome Sent from my SM-T835 using Tapatalk

Great looking meal Aussie

Yesterday with the Wood Fired Oven I started with a couple Cracker Crust appetizer pizzas. A shrimp pizza and a red and blue pizza (tomatoes and blue cheese) Dinner was Mama Reef's Lasagna Recipe. Mama Reef passed on before I had the Wood Fired Oven but I think she would have approved.

I have been on keto for 3 years. It’s a way of life for me and I wouldn’t change it. This is the dough recipe I use for pizza or dessert, basically it’s the base of a good crust. In a bowl 1 cup of shredded/grated mozzarella or other mild cheese 1 cup almond meal/flour 2 tbsp cream cheese full fat 1 scoop of protein Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute. Add 1 egg pinch of salt to taste Make it into a ball drop it onto a Sprayed parchment paper with oil When you take it out it will be harder so now you can roll it. Again, spray parchment paper with oil and place it on the parchment paper. Use another parchment paper with sprayed oil and use it on the top to sandwich the dough and now you will be able to roll it in between the parchment papers to make a pizza dough. Bake at 325-375 for 12-15 minutes, or until golden all over. Sent from my iPhone using Tapatalk

Busy day around here, did 2 sourdough loaves of bread and then started a chicken dinner. A trip to the garden to get potatoes, onion, and squash. Butter, black pepper and maple syrup in the cavity. There was a little spill over.

I am making 2 sourdough loaves of bread and had some leftover ground wheat berries. What to do with this fresh whole wheat flour, pasta came to mind and I was off to the races. Picked an onion, garlic, basil, and tomatoes from the garden. Dinner.

I bought the Smartfire for my husband's birthday gift a couple weeks ago. Everything works great! Instead of punching out the ceramic plug in the front, he drilled a 1" keyhole in the rear vent plate. Not sure if everyone has a rear vent. When we bought our KK, we purchased it with the gas burner (never used), so it has a rear vent. Below is a link to the piece of piping he used. He added a cap for when he is not using the Smartfire. He and my son ran a test cook (no meat, just a basket of coals) and it performed well, so the next day we went on a hike all day while cooking pork shoulder. It was nice to be able to check the app throughout the day to see that things were stable and the meat was making steady progress. https://www.amazon.com/dp/B07MXXYMSW/?coliid=I2B0B3Z6GW3PB1&colid=W2YAI4BADZ8B&psc=1&ref_=lv_ov_lig_dp_it

I needed fajitas and margaritas a couple of weeks ago after a solid day unpacking. I picked up that gallon yeti when I was living in Austin; buy one if you don’t own one - so good!! Make one batch of margaritas and they last all arvo and evening

Yeah def looking forward to it. Honestly I will probably only use the Traeger for chicken and quick smoke items. Made some killer smoked meatballs on the Traeger this weekend. Biggest issue for me is that I always cover my grills when not in use. KK takes a long time to cool down so I tend not to use a Kamado grill if rain will happen before I can cover it. I used my KJ a couple times in the rain but I typically like to avoid it. That being said, I might be being over protective but when I have so much invested in bbqs, I like to protect them. Also have mesquite logs and like to cook some over an open fire

Gave some corn a slather of plum..then grilled them on the jr. .patted it down ..And gave it some butchers rub tony sent me yum..on it goes over cherry.. Sent from my SM-T835 using Tapatalk

Bit late but turned out great ... . Sent from my SM-T835 using Tapatalk

All, attached are some photos of my new 21” that I received yesterday. Uncrating and everything went well. Planing my first cook on the grill tonight .....some Cornish hens, sweet potatoes and corn. I’ll work on taking a picture of this as well. The one issue I’m having is the clearance on the spit rod. I understand how to adjust the length of the rod, however when I finally get the clearance to insert rod on both sides it looks like it will fall out of the left side (not stay seated) of the grill. I’m concerned that when I go to use this it will not spin properly or stop spinning altogether. Any suggestions out here in forum land is much appreciated. (Note I’ve successfully set up the length on my 32” and have no issues with this) I’m also excited that I was able to order 20 boxes of CoCo charcoal and 1 box of Coffee Charcoal. I’m going to give away 2 boxes of coco char to some friends with BGE’s in hope that they like it and will want to do a combo / pallet buy the next time I need some. Who knows.......maybe they will even convert to becoming KK owners!!! Best, Paul

Bullseye

Dude, that's just sick!!!

Love it.

Love it, it is over the top awesome looking.

A by-product of last week's sausage fest was loin of pork that I couldn't bring myself to mince to make sausages. We split it in two - one half for further aging and one half for bacon. I used my new molasses cure and left it in a vacuum bag for 8 days. Cold smoked yesterday using maple pellets. I just love the warming grate in the 23 for this application. I am amazed at how much bacon you can get out of just one half of a pig loin. Much happiness to follow.

Our local fruit and veg man supplies restaurants and always has super fresh produce. I have asked him about sweet peaches and he is going to taste and compare what's available at the market to ensure that I get the sweetest possible. May end up with nectarines if they are what he deems best. Will see how they perform in this syrup.

That’s not Dennis Syzygies. thats Bruce Pearson!

There are electric barbecues; I'd research the best ones before deciding what to do. What would be gained, keeping your KK under these circumstances? Thermal mass. Huh. Great once at cruising altitude, but that will take a while with an electric heating element, and you'll never reach pizza oven temperatures. I'm reminded how FibraMent used to refuse to sell their thicker stones to consumers, knowing no consumer would have the patience for the long preheat these need. A restaurant keeps their pizza oven on all day, different story. Those "Forged by the Gods" (anyone seen the https://komodokamado.com/ home page lately? I don't remember Dennis looking quite like that!) steel grates. I'd miss them. Otherwise, if you need an electric BBQ, buy one from someone who has perfected the form, similar to how Dennis has perfected the KK form.