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Given that we're all confined to barracks, and the weather is behaving itself nicely here in the UK, thought it was about time to revisit some nice pork. Simple rub, 275F to colour & split fat (3.5 hrs today), wrapped for 2 @ 225F with a bit of Carolina vinegar sauce, and then rested for an hour. Came out nicely.

Another steak night. Ribeye, direct, lower grate, post oak & mesquite chunks. Tried MacKenzie's latest spud recipe. They do come out crispy. I'm looking forward to doing them in the air fryer next time to save on the cleanup.

I live on a ranch with ~50 head of cattle and 400+ sheep. All dorper. We eat lots of lamb!

Cladding almost completed. fire area cobblestone went down today. Grouting and pool coping tomorrow then they take a break while the chip pies finish before final paving. Kitchen roughie. Sent from my iPhone using Tapatalk

This is my junior year High School ID 1978 and 18 years old in Bali on the last leg of a seven month Endless Summer adventure, alone with a backpack and board. This one is at SDSU two years later.. Ahh where did the hair go?

Those remind me of bratkartoffeln - German fried potatoes.....Mmmmmm. Now I want some German food. ARGH!

Every time I think it can't look any better, you post another picture and it does! Keep them coming. Moving the KK into the ODK will be the best!

Ahh, the seventies. Any good pictures of Dennis from then?

One Kamado is definitely not enough and if 2 is better than 1, than 3 is better than 2. Not that you couldn't do it with 1 or even 2 Kamados, 3 just makes it easier. Potatoes and carrots on a Primo Oval Jr When those were close to done I did a 500* forward sear on the 16" Komodo Kamado using Grill Grates. I then moved them over to the 19" Komodo Kamado to finish low-n-slow. I pulled them at a IT of 130*. Almost ready to pull. While all that was going on Mrs skreef made a cheesecake with peach topping. Dinner and desert was served.

Thanks Steve. That cobblestone is a sandstone that turns black when wet, and the cladding is the Croatian limestone- supposedly White House material. Looking forward to it Jon. Mac my wife wanted to swap the large river stone bowl for this one ground out of marble. Sent from my iPhone using Tapatalk

Gotta love that bowl. Along with everything else.

I can't get enough of those crispy fried potatoes. Here they are again. I'm thinking I should keep boiled russets in the fridge so I can have these whenever I get the craving, well that might not be such a great idea.;) Those potatoes stay crispie right until the end of the meal.

That stone is gorgeous.

Sorry for your loss. Very tragic when a young person passes.

Can’t unsee that!

So sad to hear of your son's passing, Poochie. My heart goes out to your family! 😪 We haven't heard from Ken (aka Ceramic Chef) in a long time. Several of the "old timers" are infrequent visitors - Wilburpan, 5698K, but they still show up occasionally. Lots of newbies that are contributing to the global knowledge. You'll be welcomed back with open arms, son!

I lived there for several years in my teens, I came to love Burgoo (lamb stew). But I have always been a fan of lamb - we ate lamb chops in my house as a kid. I guess it was my Scottish heritage?

Interesting, I will have to look for New Zealand lamb....you are correct, lamb is an afterthought here in the US, lagging far behind beef, pork and chicken, and closer to bison and elk in popularity. Thanks for the reality check, also, I wasn't aware that there was so much variation in the taste. I understand that mutton has a much stronger flavor but is also typically tougher (there is a region in the state of Kentucky where mutton is the preferred meat for barbecue, and it is smoked and slow-cooked. I've had some really great fresh baby lamb (was that redundant?) from the Cache Valley (Logan area). I'm guessing we will have some good locally raised Colorado lamb here - will have to start looking for it.

I guess I am not the only one Since pebbles, especially mate black cook the best, I will transform Vulcano (acunto mario). I really hope the quality of Forno Napoli will match BigBad quality.

Syz, you must have a bit of a masochistic streak to voluntarily post that pic on here - let the feeding frenzy ensue!

Were the 3 kamados at least 6 feet apart? Dr. Fauci wants to know...