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Soooooo last Thursday my husband and I celebrated 10 years years of wedded bliss. He wanted some lamb chops and I had done rack of lamb before but never chops so I had to ask Mr. Ckreef for pointers. I asked the right person because it turned out AWESOME! best lamb of my life... No joke. Served with an extremely herbaceous and citrus potato salad which I have perfected and may use for this month's challenge on the guru.... Actually I realized at the end of this cook that since everything was from scratch it would have qualified.... Had I taken pictures. I also baked bread and a three layer chocolate cake from Stella parks which is phenomenal... And collared greens and a chimichurri style sauce. Super meal.

One of the best parts of summer is Peaches! So tonight's cook is grilled peaches and pork chops - a marriage made in heaven! Local corn, peaches with Dizzy Pig Pineapple Head, and Suya Pepper pork chops. Plated with a nice salad with a raspberry vinaigrette and some herbed goat cheese with a Balsamic vinegar drizzle on the grilled peaches (FAH-BU-LOUS!). The Moscato was a perfect accompaniment - peach, lychee, and honeysuckle flavors to compliment the peaches and cut the heat from the Suya pepper rub.

I like it Outback kamado Bar and Grill

Needed something warm cold and wet down here was hailing before . Got some marinara mix and gave it some old bay. . . On it goes .. Looking good .. Took it off . . And added some sauce. . Ready to go.. Outback kamado Bar and Grill

Planning to cook my first beef brisket Friday night. I have a 12 # USDA Prime in the refrigerator now. Planning to salt it tomorrow night and put it on the BB32 Friday after a dry rub and beef broth injection. I'll wrap it around 150 - 155 degrees and hope to take it off late Saturday morning. I am making a sauce to serve with it. We'll see how it goes. I don't seem to learn. I am cooking it for my wife's birthday with friends coming over and no real backup, although so far the experimentation for critical events has gone rather well.

Cooking some ribs today!

Looking great! The weathers been shocking up this way today too, we had hail earlier on, still didn’t stop me cooking up some pork belly for Bao Buns

This is the end result of the various cooks I did throughout the week. Somethings just taste better the next day so why not actually plan for that. An idea was born. Here is our BBQ Sampler. A little bit of everything. Sunday was the final cook. Hope you enjoyed the ride, I was stuffed after all that food. I wanted Beef plate ribs but all they had was meaty short ribs. They'll do. Rub from part 1 applied Saturday night. Wrapped tight and in the refrigerator until go time.   Smoked using Hickory Blend pellets.   Made some cream corn using fresh corn on the cob.   Mrs skreef made a Ranier cherry pie. Ranier cherries were short lived this season. Glad we got a few.  While the ribs were resting we got all the various parts together. BBQ Sampler Menu: Pulled pork topped with a summer slaw and Blueberry BBQ Sauce, served on a WFO bun. Beef short ribs with a drizzle of a vinegar BBQ sauce. Summer slaw. Cowboy baked beans. Dill potato salad. Brunswick stew.  Cream corn. 3 homemade BBQ sauces to choose from.  Last but not least a Ranier cherry pie for desert. It was a fun week of cooking but glad this challenge is under my belt. I have a few kewl cooks I want to try coming up.

That was the plating picture. Who said anything about only eating the one half??

Looks teriffic Tony .great cook I reckon some peach balsamic/ liquid gold would have gone great with that Outback kamado Bar and Grill

Congrats those lamb chops look tasty as might have to get some tips of ckreef on how to cook lamb lol Outback kamado Bar and Grill

Hey Geo no worries beef ribs are simple as .I get my 23 up to 250 and throw what wood I want on I like pecan or wine barrel for my ribs . First I cut the fat cap off the top completely no fat just meat .I then flip them over and score the membrane on the bottom unlike pork ribs there is no need to remove this plus it keeps everything in tact give it what rub you like .then flip back over and give the top and all sides some rub . I use a bit of foil on one side of the lower grate as a deflector .once everything is steady I throw them on .I don't spritz as the 23 holds the moisture so well .they usually take 5 hours or to 210f internal . Have fun cooking some Outback kamado Bar and Grill

That looks like a super supper. I have been wanting to try grilled peaches. You've moved that up the list, particularly as they will soon be gone...

Great looking meal but I it needs another peach or two. 1/2 a peach just ain't enough.

Look nice but, next time place along side his brother, just for company and leftovers. Great color going on.

Oh my so many gorgeous flavours, beautiful dinner.

Thanks Mac you are the bomb!

Thanks for posting, Aussie Ora. Those look Over-The-Top good! I’m not much of a beef eater, but want to fix some ribs for my son. Could you please post info about your cook? Keep in mind that I’m a complete newcomer as far as beef ribs, so any info would be appreciated.

Afriend came out this afternoon for a specialty coffee and we thought it was be a fine time to make tekobo's clafoutis recipe. It was new to us and why not do it on one of the hottest days of the year, temp. was well into the 40s and the perspiration was dripping of us. Set the KK for 325F and put the drop muffin pan on to heat up for 30 mins or more. We used banana bits soaked in Frangelico for the topping. For some reason my my temp. dropped to 300F during the cook. When we checked it we thought for sure we messed up, but obviously it wasn't cooked and it had hardly risen, nothing to loose jack the heat up and let them cook a little more. The two missing ones are on our plates. Next time I'd sprinkle a little icing sugar on, just for looks. This was fun thing to do, thanks a bunch, Tekobo, for the idea.

My old, meat-loving partner was in town and staying with us this weekend. So we ended up grilling Friday and Sunday, and went to the local BBQ place on Saturday. Friday night I grilled some sweet sriracha marinated jumbo shrimp, garlic bread, peaches and burrata, and summer squash skewers. Saturday we had brisket, candied bacon, smoked chicken wings, mac n cheese, greens, buttermilk biscuits, etc. Sunday night, we had friends over to see my old partner. And I loaded up the grill more than ever before (corn on the deflector plates, lamb and ribs on the main grate and chicken up top). We grilled 18 lamb shanks; a rosemary/garlic rubbed, spatchcocked, heirloom chicken; corn for a miso roasted corn salad; half a rack of ribs; watermelon, mint and feta salad, and fresh artisan bread with some 2010 Coquelicot estate sauvignon blanc. I really recommend that winery if you're every in the Santa Ynez area. I swear this was a candid photo. And last weekend, I grilled a rack of ribs, peaches with burrata and mint, garlic bread, and yellow beets.