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A little surf and turf on a nice night. Reverse seared black angus porter house with lobster tails, polenta fries, and mushrooms. Cruising at about 225 Getting some color over indirect coffee char. Lobster tails and polenta fries just about ready

Thought i would do a spatchy .mixed up some veggies..gave it some pinneapple head I have heaps .Lol..on it goes..veggies turned out great..and the chook amazing awesome bark .. The pineapple head works a treat on chicken you have to try it. Outback Kamado Bar and Grill

Took advantage of our 2nd day of nice weather (at least in the morning) to do a pork butt. Injected with Butcher's BBQ pork marinade and dusted with a housemade rub. Indirect @ 275F, with Guru, and smoker pot with hickory & apple chunks. Notice the lack of snow!! Money shot for Dennis! Plated with homemade coleslaw and a trio of sauces - Carolina Mustard, NC Vinegar (Red), and Smokey/Hot. I cooked it to an IT of 195F, which was a bit under my usual target of 200F, but it was past my usual suppertime and I was very hungry. It tasted fine, but was a bit hard to pull and the bone didn't come out smoothly. I thought that I had started early enough to finish well before dinner, but after about 30 minutes into the cook, the wind blew the Guru off my table and the blower wire unplugged, so the fire went out before I noticed it. Set me back about an hour to get everything going again. It's BBQ - sh!t happens!

My Wife is from Dublin and every year we have some sort of party. This year things have gotten a little out of hand: we don’t know exactly how many people are coming but it is between 65 and 85. So an epic party needs and epic smoke! hope I have enough meat! It’s about 15kg (33 pounds). The briskets are on. Using mesquite today/tonight with coffee tree lump More to come

Got a nice shoulder from my butcher gave it some garlic and rosemary ..put some onion,garlic,rosemary in a pan with some water ..gave it some new lamb rub..on it goes thinking pulled lamb. Outback Kamado Bar and Grill

As you may all know, I’m impaitiantly waiting for my KK 32” to arrive, but we are getting there, on the 25th I’ll pick it up, Crane is ordered for same day so hopefully there’ll be some great photos, until then I’ll have to settle for my FM, being honest it’s did a great job job on this Dry Aged Hereford Rib Roast

One of these days I'm going to do cheeseburgers so I figured I'd better make a batch of perfectly melting cheese. Start with some nice Castillo Cheddar Cheese, some Silk Chili pepper from Burlap & Barrel, also added some Aleppo pepper and then add the required sodium citrate.(14g for 380g cheese) Melted and poured it onto a silicon mat. When it cools I used a cookie cutter to make the patties. I have about 10 of these slices. Now when I melt these over burgers the fat will not separate from the cheese.

I got given some pork riblets a while back that I’ve been meaning to cook, well tonight was the night. They definitely weren’t bad, but I do like a little more meat on my pork ribs. Sent from my iPhone using Tapatalk

Nice to see that you are getting good use out of your new outdoor set up @Steve M. Awesome. Sorry about your fire going out @tony b but also reassuring to know that stuff like that happens to other people too. The "fun" of BBQ, as you say. I love @alimac23's grilled strips, can just imagine the crunchy edges. Yum.

I ordered my Niche Zero in January and expect that it will be shipping any day now. I told myself if I ordered it, i would forget about it and be pleasantly surprised when, months after it was paid for, it magically arrived at my door. The "completely forgot about that" part of my plan was never realized, but I do so hope it shows up soon so I can satisfy my need to see just how bad the 89 dollar grinder i use today really is!

In May it will be two years since I've shipped any charcoal. We've been working to get an exemption to no avail. We have found a very large shisha charcoal producer who has found a way to get their charcoal into the US.. Not really a direct route but ends up in Long Beach all the same. I've made a handshake deal that he will ship my CoCo char if I'll market his bit lower quality but also less expensive CoCo char.. So unless something goes south in the next week.. I'll have charcoal on the water SOON.. His charcoal is actually very clean but a little higher ash content - 10-12% but hi carbon, smells great (shisha needs to be very clean) and burns VERY hot.. So very soon I hope to be taking pre-orders for Komodo Kamado owners first and then non-owners. So it looks like we'll have two Coconut charcoals to choose from soon... PS Please send me Emails and not private messages on the forum.. My staff can't access the private messages and things get lost.

Awesome, MacKenzie. Molecular Gastronomy at work! I've got a pastrami planned for next week - scored a deal on the corned beef (Happy St. Pat's Day!), so I'll start soaking it in water on Tuesday, with a goal of hot smoking it on Friday, as the temps here are going to be in the upper 50s!!

OK, you got me with that one - had to look that one up! Nice brews. I just got back from No Cal and spent 2 days up in Napa. One of my "must stops" was Heretic. Crazy good beers! And this one was on tap - a Matcha Green Tea IPA. Crazy color on it. Wish I could have brought some back for St. Pat's tomorrow. Would have blown my beer buddies away! You would have loved this one. Twigs & Berries - a Belgian dark strong, barrel-aged and soured (Brettanomyces), with Elderberries.

I have a few irons in the fire, used the smoking gun to add more smoke flavour to a previously KK cooked chicken. Also getting ready to smoke a pork belly tomorrow and made some mesophilic yogurt for the first time. Dinner is plated. This yogurt was made with Coffee cream, 18% fat. It's going to be my starter. My next batch is on now and I used whole milk, 3.25% fat. We'll what difference that makes. This yogurt is fermented at room temp. Bacon story tomorrow.

I am definitely following this story to the end. Don't forget some party pictures in addition to the final meat shots!

This is turning into a marathon of sorts: I am literally smoking on the balcony of a condo and I can’t escape the Smokey goodness; normally ok but my eyes are dried out and I am pretty sure I now look stoned. doors are closed and everybody else is inside including the dog. I have had to change fluid options. I am going to get some vizene next big smoke. if only I could post smells: it’s intense out here

Everybody needs one of these if you use lump. It is juicer than you, don’t fight it

I heard on the news the prices have gone through the roof at home on lamb? I hope that’s not true? Sent from my iPhone using Tapatalk

Another half hour and pulled lamb ready to rest yum Outback Kamado Bar and Grill

Am looking forward to getting a smoker Outback Kamado Bar and Grill

Thanks mate. General update: Whilst my critical job of sitting outside tending to the bbq continues. With the smoke attachment, I have worked out that every now and then it is worth putting a metal skewer through the side hole and making sure there is a gap between the bottom of the pipe and chips and ash(smoke flow picks up again when I do it - awesome accessory BTW). It is why I must suffer through this tedious task alone outside in the freezing cold (only 31 today). If only the boss would appreciate my sacrifices! Listening to paul Kelly and just cracked open this awesome sour ale

Awesome feed love it Outback Kamado Bar and Grill

Nicley done mate looks terrific yum Outback Kamado Bar and Grill

Looking good mate Outback Kamado Bar and Grill

Now my favourite part of the Low and slow: monitor wood with refreshments. More to follow: have a great lineup but this is my favourite porter right now

The butts are now on. I probably could have snuck another one down there. I don’t think could I have pulled this off without the grill grippers: awesome little things. I wouldn’t say the grill is tessellated but I wouldn’t want much more on there! Glad I have the TOP shelf thing for the snags tomorrow morning, I just hope the briskets have shrunk enough by then to fit it in there!

Awesome work as per usual

What a feast, Steve and I am so hungry my stomach is aching, your tasty pixs are killing me.

Nice chook!

I was just happy to step outside on my deck last night and hear a bird singing. Spring might be coming soon - fingers crossed!!!

Like the way it turned out. At first glance I thought you had the veggies on the bottom rack near the fire and I thought how can that be but the second look proved it was just a mirage. Good lookin chicken.

Bun Thit Nuong with a Nuoc Cham sauce tonight for dinner, I love this dish. Sent from my iPhone using Tapatalk

Woo, Hoo! It was 52F today!!! After dodging a bit of rain, got in a nice steak cook - a Prime ribeye cap. No worries about Vampires, as the tots were loaded with garlic aioli. Had a bit leftover, so why not top the steak and shrooms with it?

I'm desperately trying to ignore this thread but for some reason I keep right on reading. Death by espresso? That would be when Mrs skreef killed me after I spent that much on an espresso setup. I barely survived the WFO purchase - LOL

I will be making this bread again. I loved the taste. I was a little apprehensive about the blue cheese topping but it was wonderful, also added olives, partially dehydrated then frozen tomatoes from last summer's garden, ground pepper, a sprinkling of cumin and fennel. The recipe is from "The Bread Baker's Apprentice" by Peter Reinhart

Started a new to me recipe for focaccia bread even though I knew my pan wasn't quite large enough. It couldn't be that bad could it!? Reaady for an overnight fridge proof. Getting ready to bake. Baked. Yes, it is much thicker than it should be but it does smell great. After it cools we'll see how it tastes.

Did a few chicken thighs this evening- Before the KK-

Here's a typical appearance, nearly done. One wants the fire to be well on its way to spent, so the walls of the KK are cooking by radiant heat. The skin color isn't as dramatic as other pics here, but this is everyday food for us. We don't eat the skin, or maybe we sneak a bit. What matters is the texture of the meat.