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I cooked some nice beefies yesterday. First beef ribs I’ve done in a while, they turned out so well! Sent from my iPhone using Tapatalk

The sun backlights my photos in the evening when I grill so the pictures come out terrible. No pics of the meatballs on the KK. These are Green Chile meatballs using 50/50 ground elk and beef. My wife made a white sauce with garlic. Used coffee wood lump to smoke them and seared on a baking steel on the sear grate.

Great minds, Mcjudsten. Pork tenderloins with a maple syrup glaze. Forgot to get a photo on the KK.

Pork tenderloins with corn and arugula. Lanes Hawaiian rub - Kapalua.

Coincidentally, on Wednesday I cooked short ribs "Brazilian steakhouse style", according to Meathead in his book. The Husband says he has never seen short ribs on a stick in a Brazilian steakhouse but they were yummy nonetheless. Meathead says you cook to medium rare on the outside, thinly slice off the meat and return the joint to the roti to cook more. I ended up cooking this small piece fully on the rotti and slicing it thinly, vertically off the roti spit at the table (tricky to take photo in the circs!). Very tasty and will try again with a meatier joint.

This is what the dog eats. Usually about 5kg of Bullock’s heart, liver, kidney, chicken wing tips cooked to rare, then fridge and frozen for the next 5- 10 days. The Maryland bird on the side is for us! Sent from my iPhone using Tapatalk

Dinner was a nice salad made with grilled nectarine (rubbed with Pineapple Head) and chicken breasts rubbed with peach rub and sauced with Peachalicious sauce. Added some sautéed green beans, cherry tomatoes, and roasted almonds & pepitas. All over a bed of arugula and baby spinach. Made the vinaigrette with the oil from roasting the nuts/seeds, with peach white balsamic vinegar. A nice glass of pinot grigio to go with - makes for a tasty summer dinner.

Language warning on this. PG This bloke is appealing to Aussie battlers trying to get them away from packaged processed food and into the kitchen cooking real food. There are a heap of his recipes on YouTube. Not sure this audience needs his lessons. I just like what he stands for. Sent from my iPhone using Tapatalk

Road kill over a medley of fruit and vege. ..... Sent from my SM-T835 using Tapatalk

For my down under buddies - shrimps on the bar-bee! 3 different spicy rubs - P = Peri-peri; S = Suya Pepper (Tekobo's blend); and B = Berbere. Plated with roasted spuds, green beans and red onions. Made a spicy jalapeno remoulade sauce to go with the shrimps. Nice viognier to go with all the spicy bits. The peri-peri were the spiciest, but all were very tasty, especially with the remoulade sauce.

Move over Tony, my fresh corn hit the farmer's stand today and I was there before the doors opened. I learned a big lesson today, normally I like to steam the cobs on the kitchen stove in a pot with water but today I got the pot ready so that after I'd tried a few on the KK I could compare to the steamed version. Fired up the KK and used a lower grate. I'm ready. Going to eat outside today. Done. Also added some Silk Chili to this one. This grilling method is so much easier and less messy that on the stove steaming. It's a keeper for sure.

@Basher - lucky pooch! Tasty bits for him/her. Interesting cook, Tekobo. Dinner was a big azz porkchop, with local corn and some curry rice. Side salad, crusty bread and a nice TJ Rose complement the whole thing. Porkchop was rubbed with Eat BBQ and Sucklebusters Texas Pecan rubs. Direct, main grate, apple wood chunks. 325F. Plated. The yogurt container was actually the salad dressing - Penzey's Creamy Peppercorn.

That bloke likes to use the F-word alot. Can't say that I haven't used it myself but, it generally comes out after I hit my finger with a hammer or see my x. He's makes a good point just gotta work on that delivery a bit.👀

That is a 5 posk If it is $100 it is worth a toss, any more, do something else

Hi All! Just got my new KK this past weekend, it’s awesome! Looking forward to cooking on it and reading all the topics so I can learn the tips and tricks. I didn’t want to wait to get a custom one due to the back order so I just grabbed on that was currently available. I have been eying a KK for about 3 years now but never had the opportunity to pull the trigger until CV-19 hit. (They cancelled my kids daycare for 3 months and I just invested that into a new KK) Wife digged the black so we went with the matte black and it was at my house in about a week. Thanks!

I just got back from an e bike ride. They are so much fun. I have two e bikes I try to ride 5 days a week.

Sorry Mac no snow tires😒But it has a belt drive instead of a chain, plus an automatic or manual transmission with a push of a button and last but not least hydraulic brakes. It’s really fun to ride. My best friend made the saddle bags for it. Im going to close for now I just found out one of my best friends passed away yesterday.