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Birthday dinner tonight, with the added bonus of my brother visiting from interstate with his new baby. Some oysters, snacks and cheese followed by a reverse seared standing rib eye roast with heirloom tomato and fresh mozzarella salad with non-kneed bread and a good bottle of South Australian Shiraz. Can’t ask for too much better than that.

Triangles, for a round pizza that would go in a square box.. Sent from my iPad using Tapatalk

Happy Birthday !!!!

Happy birthday and a lovely dinner to celebrate. 👍👍

Happy Birthday, indeed! Looks fabulous!

I ventured into the pizza oven game, this is a St. Louis style pizza, very thin, no yeast. Sent from my iPhone using Tapatalk

Chorizo. If you see this Remi I left the recipe. Now I do vary it to my liking by adding green & red peppers, jalepeno, onion, provolone, and three heaping tblspn of hot crushed peppers. The sausages have a tendancy of reaching temp quicker on the edges on the offset so I pile them up and bring em all up to temp in the middle at the end. 8lbs of delicousness

sourdough batard on a steel with a steam bar on the mid rack. all vents closed once bread was in. this steam bar produces a lot of steam it was coming out from the bottom vent. with all vents closed, it went from 260c to 220c in 20 min. this got me a blond loaf fully expanded, but no color. so maybe i should have started at 270-280c. i snuffed out the fire in doing this and finished the baking in the house oven. i normally don't bake bread unless i have a lot of left over fuel and the kk is already hot. but it's still more practical in a house oven.

Looks good even if you didn't use a skewer.

Forgot the photo's

Sweet Chilli Ribs. People often speak about 321 or a 411 as a base to ribs, my thought on that is basically throw the watch away. Somewhere in around 3-4 hours I check the bend and color, some bend and good presentation, then wrap. In for 45-1hr and finish for 45-1hr with a glazing built into that time. Here's the kicker though, I don't like ribs cooked to the point where they fall apart upon trying to remove from the grill so it's incumbent upon yourself to keep a 45-1hr time frame in foil and probe for tenderness thereafter. The probe doesn't have to be brisket glide, somewhat shy of that with a little drag...then they cut up nicely for plating. Everyone has their own technique, their way of doing things, but this how I do it......for me it eliminates a lot of guess work because it's consistent. Oh, by the way 250 is the temp I like but that can vary too, never 225 you'll be there all day for the same results. This is on the KK, in a barrel hang cook....well that's a whole together different adventure.