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Wife wanted to run it back on the lobster dish. So I went to the dockside harbor market today what a treasure. Picked up 4 live lobsters plus a fresh CA King Salmon which is my favorite fish ever. Best part is you get to talk to the fisherman that actually caught the fish and it’s literally “fresh off the boat” the woman who caught my salmon was telling me how it’s so much better because it’s salt water salmon not freshwater and she had about 15 of these fish to sell. I grabbed one now have to figure out how to break it down properly....but tonights was lobster tails basted with butter, garlic, salt, pepper, chives and parsley from the garden. Served with grilled asparagus brushed with the same base as the lobster and served with mashed potatoes (garlic, Parmesan, sour cream, chives, butter, heavy cream). Finished with a savignon blanc from Marlborough New Zealand....incredible my cook/prep took to long for the kids to eat lobster so I was forced to eat 2 & 1/2 lobster or 5 tails which I did so under protest 😀 I know @MacKenzie hates seafood but it would be a crime against food if I did not cook CA lobster and CA king salmon. Those are arguably two of the top seafood products in the world and certainly are the top two in my region. When they are in season and available you go....no questions asked sorry Mac

@Troble I live in Somerset, UK and there is a local charity called the Durston Trust to benefit all his family members with the surname Durston in perpetuity. It was set up by a Captain Thomas Durston who died in 1686 and took part in the last land battle in the UK at the Battle of Sedgemoor near where I live. The reason for mentioning this is that salmon was so cheap and plentiful that the labourers of the time were fed it all the time. In fact it was not uncommon that labourers had in their contracts of employment that they were not to be fed salmon and asparagus more than three times a week. The joke is that the current executors of the charity have a meeting once a year to dispense the money to Durston heirs and it is prescribed that the meal has to be Salmon and Asparagus

Lamb shoulder here today. It’s literally just gone in the KK. More pics to follow. This was from an amazing butchers called Bully Butcher, they had some incredible Futari Wagyu cuts yesterday, check out the prices on these beef short ribs, $296 per rack!!!! Sent from my iPhone using Tapatalk

Seems like ribs are the cook of the day. Last nice day for the week (we might actually see some snow flakes in the morning!), so a 1/2 rack of baby backs on the main grate, indirect, smoker pot of coffee wood and apple, initially at 250F, but it crept up to about 275F after about 2 1/2 hours. Why, DNK?? Didn't touch a thing and there's almost no wind. Rub was a mix of Eat This BBQ and Lane's Signature, with a dash of purple crack. Plated with my signature potato salad (yeah, it's that good!) and some Taiwanese street corn (oyster sauce, Gochujang, rice vinegar, Worcestershire sauce, sesame oil, and cilantro.)

I was fishing around in the freezer and discovered that I had a dairy cow brisket. This was Thursday. I put it on last night and gave myself the perfect opportunity to test the new Fireboard 2. Simple homemade rub (think it's a variation on Meathead's brisket rub). 110°C for 14 hours. The temperature showed 1-1.5°C variation throughout the whole cook on ambient and then held with no further intervention for a further 16 hours. The app on the FB2 is really well thought out and a pleasure to use. I smoked it using whisky barrel wood and should have soaked it for more smoke but didn't want to overpower the cook. Lesson learned for next time. Soak the wood. I did it on the 19KK as I feel it has been neglected of late. It emerged with a lovely wobble, bark and smoke ring. Once I'd wrapped the brisket and it was resting, I put the last of our tomato crop in to roast - they're predominantly green - around 4 kilograms of San Marzano and Cherokee Purple. That'll be turned into a salsa - a 'Tomatillo' Salsa Verde. I have no idea if substituting green tomatoes for tomatillo will work but we'll see. I recently ordered some Angus & Oink Scotch Bonnet ketchup with some regular AO BBQ ketchup. I wasn't paying attention to the labels (the bottles are identical) when I plated and served myself a liberal dose of Scotch Bonnet. Mrs BQ described the smell of it as 'scorned and angry'. Fortunately, I can handle hot sauce but I'm suffering from a cold at the moment and my sense of smell didn't detect it. Male bravado is a fine thing and I think I've intimidated the cold because my sinuses have since cleared. So if you like a hot sauce, AO Rampant Angus Scotch Bonnet is pretty good and has a depth of flavour versus just being about the burn. Even better if you have a cold it seems.

It's not even bloody Halloween yet!

Pizza night - the adult pizza was goat cheese, fig, caramelized onion, balsamic reduction and arugala. Two cheese for the kids. One no sauce. 48 hour dough, cooked @650f. It took about 2 hours to get to temp. No blower or other acceleration.

Tony, the only question I have about this picture is why is the KK covered and not running? 😀 (Our nights are drawing in and our clocks go back next week so I feel your pain).

Great story @Sir Bill. It reminds me of Oysters in the UK. They were once peasant food and cheap protein used to pad beef pies. The suggestion of putting oysters in a pie today would be seen as sacrilege.

Books are useful for recipes and I have quite a few but if you want to know how to drive the 32, the KK manual should be enough in concert with this forum. Hot Coals is useful and has an interesting historical account of the KK in a depth of detail that I've not seen anywhere else. It's purely focused on the KK. Also take a look at The Essential Kamado Grill Cookbook as another cooker focused book. Under distance selling, you can return in 14 days and Amazon do free returns if you're not satisfied so pick a few and see which works for what you're looking for. In the UK, quite a lot of the titles tend to only be available from Amazon. Don't discount the value of YouTube as a learning resource, there are a couple of great channels which walk you through the process (although cookers used may vary) of various cooks. Take a look at All Things BBQ for a Texas Style Brisket cook - high quality production values with the advantage of showing you elements of a cook that don't translate in printed form and the meat preparation can be useful as butchers in the UK don't tend to prepare brisket in this way. The first time I ordered brisket, it arrived without any fat on it despite declaring up front it was a 15h slow cook. So I found a good video to share of the meat prep and then the butcher understood. Translation of US/UK butchery terms and cuts can also produce challenges but I've got a decent network of suppliers now so it's much easier. I've also learnt quite a lot of butchery in the process. The Komodo Kamado YT channel is also excellent with Steven Raichlen. I'd suggest his Smoked Brisket Tacos. You can get excellent tacos from Gran Luchito in the UK if you don't want to make them yourself too. There are plenty of other YT BBQ channels but this is a quick starter. I've also learned quite a bit on Amazing Ribs which was started by Meathead Goldwyn. His book offers a 3 month trial access to AmazingRibs.com as well and the forum prides itself on sharing everything 'except our toothbrush'. Rubs are pretty straight forward, just ensuring you pick a rub appropriate to the meat you're cooking is key I'd suggest and you might need to lay in supplies of a few items that you might not normally have in your larder. I like Pitt Cue a great deal, it's also a UK book so you're not messing around converting anything which is my frustration with US cookbooks. I don't want to be fiddling with a calculator when I'm prepping. I'd recommend getting a digital thermometer as essential kit. Whether you get probes and something like a Guru, Fireboard or Meater is something that you can make your mind up on later but you need to be able to accurately determine internal temperatures. I'd recommend Thermapen Classic but there is huge choice out there. I'd suggest the following books to start you off: Meathead Pitt Cue Co: The Cookbook Project Smoke Low & Slow Pitmaster Myron Mixon's BBQ Rules

That was quite a list of available seafood. Those lobster tails are beautiful.

Wow, wish I had a Bully Butcher near me! That is an amazing display. Expensive, yes, but I would take some comfort knowing it was there if I needed it 😀

Was gifted a new bbq mascot yesterday. This is Morris McCaw, made by mum. Just not sure what Morris wants to eat? Sent from my iPhone using Tapatalk

A few ribs before walking to the AFL semi final. Unfortunately the Brisbane Lions lost Sent from my iPhone using Tapatalk

Looks and sounds extra tasty, Tony.

@Steve M yes the selection is crazy, which was why I posted the menu. They do it every Saturday and it’s literally whatever the fishing leet caught that week. Before my KK I grilled salmon 2-3x week and I’ve fallen off that some. But I’ll be doing salmon tonight 😀

Keep cooking that seafood Troble. You are lucky to have those resources local to you. Sent from my iPhone using Tapatalk

Troble, you are bound and determined to ruin your KK by cooking that fish on it. Great pixs.

I'd like a book or two to read before my KK arrives. I've never done low and slow and have very little experience of using rubs. So something to teach the basics and also recipes which are going to make full use of the KK would be good. Would you recommend the above for this ? Any other recommendations ? Thanks Now, those look good !

I've always wanted to try Naan in the KK, but was a bit reluctant to start slapping dough on the inside of the lid, even if I did clean it off a bit. You might be on to something using the pizza steel. If you try it, please post to let us know how it works out?

I have that book too, great recommendation. I'm really up for trying Naan in a KK. I've made them in a Puri Tandoor - an Indian friend has one and showed me he does it. I think using the Pizza Steel is the way I'd do it. In a Puri Tandoor, you slap the dough to the sides of the clay walls. I can't see that working on the KK.

Some winning ribs though.

Those ribs are looking very tasty. All those people, not looking so good.

Just don't eat Morris. What an awesome gift and the fact that your mother made it is even more meaningful.

Hi @Sir Bill. My limited Google search tells me kamados were originally designed for cooking rice in China and were then adopted by the Japanese. I have done some Japanese grilling on my KKs and this book is a great reference https://www.penguinrandomhouse.com/books/205426/the-japanese-grill-by-tadashi-ono-and-harris-salat/. I have not done any Indian dishes on my KK and am loving the options that @Braai-Q described. Naan in a KK? Now that sounds great.