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Have been lurking for a while. Got on the wait list for a metallic bronze 32” about a year ago, just as COVID was heating up. Tile factory closed, which really put a damper summer 2020 BBQ plans as my cheap propane grill sprung a leak. Anyway, with bated breath she has finally arrived, and I’ll come out of the shadows now. It’s so beautiful. Well done, Dennis! I was so excited that I actually started the burn in yesterday afternoon and wrapped up around midnight. Was planning on doing a roti chicken on the way up, but I think I’m missing a part. Decided to improvise and did a few pizzas at 550 instead as our maiden voyage. The dough was freshly made by my SIL, who has a PhD in food science and is an amazing baker. Used sour dough starter and instant yeast. Whatever she made only took an hour to rise and was awesome with perfect crust. I’m not a baker so [emoji2373]. Lillian’s 1hr pizza dough: 1 c sour dough starter 2.5 c 00 flour 2 tsp instant yeast 1 tsp salt 2 tbsp olive oil 2 tbsp sugar 1 cup water Looking forward to many more! This place is such a trove of good things, I’m having trouble picking where to start. Sent from my iPhone using Tapatalk

Picanha tonight. Smoked with maple wood charcoal and a couple of piece of walnut.With homemade chimichurri, some grilled veggies and creole rice. And a nice Valpollicella ripasso. Envoyé de mon iPad en utilisant Tapatalk

It is very cold outside but sunny. In fact I'm taking my torch to get the lock on the mailbox open as soon as I post this. In spite of the cold I was determined to grill some pork burger.

I made this up on a whim thinking of a fantastic chipotle wine sauce at a TX tex-mex chain called Cantina Laredo. This is just like their's but I think it is even better. Note - my salsa of choice is very hot - combined with the chipotles in adobo sauce this sauce had a healthy heat kick. If this stuff was poured on your favorite possession you would eat said possession to not let the sauce go to waste It is that fantastic. Ingredients are approximations. 1 oz unsalted butter 1/2 cup half-half (maybe 1/3 cup) 1/8 cup white wine 1 heaping teaspoon chicken bullion paste 1 Tbs Kylitos hot salsa (or whatever salsa you prefer) 3 Tbs Cacique sour cream (basically watered down sour cream - its fantastic) 2 hole chipotle chilis pureed Melt butter Add half and half Bring to a simmer Add chicken bullion Add wine Stir and bring to a simmer Add chipotles and simmer/stir for a few minutes Add salsa and sour cream - continue simmering/stirring 2 minutes Strain through mesh strainer, mashing down to get as much liquid out as possible. Discard veggie mush. Return to stove and on lowest heat until ready to serve

OK, I've not been to the forums for years. But a year or so I was having a problem holding a low and slow on my 15 year old KK and I posted to Dennis. Darned if he didn't call me to walk me through a fix. Turned out to be nothing more than un-attach and re-attach my gasket with some heat resistant silicon. Well, I did loosen the top to make sure it was square. The very next cook I set it to 225 and it never moved. I've cooked butts and ribs since then with no effort at all. I've known Dennis since he was just getting started with the KK business (16-18 years ago?) and know him to be an incredible business savie person and a man of great personal integrity. I don't know how much time he has spent helping me over the years but if he does that with all of his customers, and I'm sure he does, I don't know how his wife has not left him for neglect by now. Me and the other Kamado owners (the business he saved to become KK) gave him heck at first because we thought he may be a charlaton like the former owner, but no one ever regrets doing business with Denis, he will find a way to right any perceived wrong. So Dennis, this post is basically a shout out to you and to let you know how much I have always appreciated your customer service, I rate it 100%. Thanks again, Kurt

No pics = no evidence = no leg to stand a story on

Mac, your buns are so curvaceous it's hard to see the rest of the burger. There it is, I went back, this must be what they call food porn. Delish, is that ok.

Back from a brief Florida vacation and cooking ribs per the neighbors request...for the neighborhood of course. Sent from my iPhone using Tapatalk

Some visual context: Sent from my iPhone using Tapatalk

They sell pork tenderloins in a two pack at my local butcher shop, Iowa Meat Farms. Yesterday was more asian inspired today is more traditional French I made a pork tenderloin with a garlic, salt, rosemary & thyme paste/crust. Cooked indirect at 350 with pecan woods then seared abs finished in the cast iron pan with a little kerry gold Irish butter served with roasted fingerling potatoes with garlic powder, truffle salt, black pepper, olive oil, rosemary and Parmesan cheese and roasted Brussels sprouts with red onion, garlic, applewood smoked bacon abs balsamic vinegar glaze

Just wanted to share this. Celebrating a birthday with some friends in a place called Rainbow Beach. Population about 1200 people, and beaches like this. It’s south from a world heritage park called Fraser Island. A really beautiful place to visit. The sand here is so fine and when placed in a tall jar with water, it settles in the colours of a rainbow. Although we don’t get snow in our part of the world, Mac, Jon, I do like seeing your photos and try to imagine how different that must be to what I am experiencing. Sent from my iPhone using Tapatalk

Those cooks aren’t mine lol! [emoji38] those are from the Bricknic website. I ordered direct from the German Bricknic website shipping was $40ish but it was lightning fast, I had the bricks in 5 days ordering into the USA. Sent from my iPhone using Tapatalk

@Basher looks great mate. Did you catch anything is what I want to know. the snow and cold are overrated. Great to visit for a weekend but only great if you can escape it. I used to love going to Chicago first New Years. My friends shears played a show, it would always snow. One year it was -15 with wind chill. I’d think it was great. My friends that moved there thought I was mad. But that was because they would say I get to hop on a plane and leave it. They were right

Pizza night on the beast yeah! IMG_1481.mov IMG_1485.MOV

@Syzygies- what beautiful tortilla! Super lovely puff. @PVPAUL it was one of your earlier posts, as you know, that got me into making tortilla for the first time. Thank you for generously sharing your family recipe. Your little tips were very helpful. You said not to add too much flour at the rolling stage and that your family used to use lard in place of oil. I find that using animal fat in my flour tortillas seems to make them less likely to stick and I don't need to flour my rolling surface much, if at all. You also said about cooking the tacos over direct flame and I have found that to be a good technique when I want a quick puff and slight char. Thanks a lot. I look forward to seeing how you get on with the Masienda products. Mine will probably arrive in April and I will have a go with the Premier grinder then. @SilverSuzieQue look forward to seeing your blue tortillas in all their glory.

The fishing was average Troble. Tyrus those 4WD s are waiting to board the ferry onto Fraser Island and yes they allow you to cover a lot more ground. Much of the island is overgrown with native bush, however, there are driving tracks and walking tracks throughout. Plenty get bogged in the soft sand and there are many cleverly engineered solutions to handle the terrain. That’s part of the challenge and fun of 4wding Sent from my iPhone using Tapatalk

You got me! Burnt toast

I learned fast and well[emoji16] Envoyé de mon iPad en utilisant Tapatalk

I did the same tonite, with roasted asparagus and carrots of a different color. Yours looks sweet. I know it didn't happen if it wasn't posted, but it did. Great show Bruine.

Nice job @Buzilo great looking burgers @MacKenzie I’d happily trade ya anytime for one of those

Sorry. I misread what you wrote...she says either a clean towel or plastic wrap. She used plastic wrap Sent from my iPhone using Tapatalk

Your sitting on top of the world Basher, just reversed, those pics are going to start an immigration issue. Let me ask, the 4x4's on the beach can reach places otherwise unreachable if your on foot. Are there imposing regulations to limit their search or can you carry on to explore what's around the next door? You lucky dog

Did you find some place in the USA to get it or order it from abroad? Shipping from Europe is as much as the brick!

Beautiful

This was the next day at Inskip Point looking across at Fraser Island- the worlds largest sand island. Sent from my iPhone using Tapatalk

Yummy!

@Troble, I'm coming Sweetheart, set the table.

I love everything about this post. Thank you buddy. I bought two different sizes, one of them being the 1.6L as I use 3x3 chunks from Fruita Wood quite often. 😊👍

If you go and love it so much Jonj then decide to never comeback....who gets the wine cellar? Nah, you wouldn't make it 20 hrs, not after I saw that cellar. Parting would be such sweet sorrow.

My wife said “I wouldn’t mind seeing that.” Just a 20+ hour plane ride away... Beautiful photos and beaches!

All I want to know is....Did you bring your knives rolled up in the leather? Reminded me of Crocodile Dundee saying, "Now this is a knife." You really have it well Basher, beautiful beaches and weather to compliment. We have some nice beaches also, but because of the cold and wind they aren't so inviting once the leaves start to fall. We know they're right where we left them and although we can't frequent them as often I find the return trip more than my small cup can hold. Nice photo, thought it was a painting at first. You better hurry back.........all the neighbors know your gone and they're in the pool.

Pork tenderloin marinated in soy sauce, honey, brown sugar, salt, garlic powder, ginger and siracha cooked indirect at 325 then seared in the cast iron pan to finish accompanied with a stir fry “salad” of carrots, zucchini, sweet onion, red/yellow/orange bell pepper, garlic, fresh ginger, enoki mushrooms & Serrano pepper w/momofoku savory seasoning cilantro & fresh squeezed lime juice white rice

Made some burger buns yesterday and today had a late night cheese and chili snack, for lunch it was a grilled chicken sandwich.

Well done! Sent from my iPhone using Tapatalk

Shawarma & desert .... smoky

Beer bratwursts for lunch. Sent from my iPhone using Tapatalk