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My wife is getting her 2nd Pfizer shot tomorrow morning. she works in the schools. In anticipation of her not feeling well or being able to help with the kids tomorrow we decided to do our big cook today and just eat leftovers tomorrow I’ve stated before that brisket is my favorite thing to cook and my first love in BBQ. I usually cook mine unwrapped. I’ve recently been turned on to the venerable @tony b favorite rubs and have been working my way through some of them so today I did my Easter Brisket @tony bstyle and it did not disappoint. In fact I’m now re-evaluating some of my go to choices for brisket which says a lot considering it’s my favorite thing by cook. Thanks @tony b for the recommendations Lane’s BBQ Brisket Rub Butcher BBQ Brisket Injection Slow cooked at 215-220 for 12 hours, wrapped in pink butcher paper for 3 hours and ramped up to 250-275. Note -( I have not wrapped a brisket in pink butcher paper in 3+ years, it was how I first started cooking brisket but I’ve since grad away from it....may need to return to it based on today) I also never usually inject my brisket but did today abs the meat was extremely juicy Incredibly juicy and flavorful. Wife loved it served with garlic, sour cream, Parmesan & chive mashed potatoes and homemade cornbread Happy Easter All

I know this boneless leg of lamb I got from Costco is an Australian lamb, but sorry, they don't indicate the breed. The lamb, as usual, turned out to be fabulous- nearly every time I do this, I end up saying the same thing: Why don't we lamb more often? Of course, it was a six pound piece of meat, so now I will be soliciting favorite recipes for leftover or reheated lamb roast, as we probably have enough for four more nights. Hmmmmmm. Curried lamb, lamb hash.... BTW, it turned out great- very simple recipe to make a paste with fresh garlic and rosemary rubbed all over the roast and cooked in 32" KK at about 350* for 2-plus hours, flavored with cherry and apple wood. I will look for the Don Bocarte anchovies. The meat turned out great: the pita bread, not so much- I should have read the instructions and heated on the grill for two or three minutes (looking for a little change of color). If I had READ THE DAMN INSTRUCTIONS, I would have seen they recommend very light heating for 30 seconds. So the pita that I hoped to use came out over-cooked and hard, with no discernable pockets, and we had to serve the meat and grilled peppers on top of it. Also, My daughter offered some commercial tsazki (SP?) mix which we used with the yogurt, and we would have been better off with just a little fresh mint (which I could not find this time of year). But I am reminded again how much we really, really like lamb. Thank you Australia...Happy Easter and Happy Spring, everyone!

Amazing cook troble! The brisket and lamb shoulder I started last night, both finished off superbly today. Sent from my iPhone using Tapatalk

Having beautiful weather this weekend (70s). Thus inspired, Caribbean pork chops for dinner last night - Cuban mojo (left) and Jamaican jerk (right). Direct, main grate, 325F, with an AL foil pouch with pimento wood chips. Plated with brown rice and sautéed green beans.

Alas, just last night put the last three anchovy fillets left over from the caesar dressing I made from scratch the week before in my wife's Chef's Salad. Not the sort of thing I keep around on hand, although I should, at least as a paste. Did manage to make a paste with one whole bulb of very fresh garlic, a lot of fresh rosemary, and a little olive oil. The results shown in attached photo. Leg of lamb is on the grill. Results in about 2 hours, eta, more or less.

Pizza Easter Sunday Kind Of Night

Cocochar is famous for it's lack of smoke flavor. One of the main reasons that many of us love to cook with it. Let's the true smoke flavor of your wood come through. Try using one of the smoking pot designs here on the Forum. The original cast iron dutch oven or the newer camping pot, which might work out better in the smaller KKs. Smoker pot from MSR stowaway pot - Relevant Product Reviews - Komodo Kamado (komodokamadoforum.com) One last piece of advice - ditch the heat shield and drip pan. Even Dennis recommends ditching the heat shield - just adds time to your heat up with no improvement in cooking. Use the drip pan only if you want to catch drippings. A simple sheet of AL foil on the lower grate works just as effectively as a heat shield and doesn't impact heat up time. Plus, it lets you keep the hinged part of the grate free if you want.

Syzygies, gotta love those Sonos radios, I wondered if you got a more theater like sound having it in the KK.

A man after my own heart. I'm a big fan of lamb. A recipe that we do quite often is this Roast Loin of Lamb with Braised Peas and Salsa Verde. It's a superb and easy meal. I have created variations from the original to include Don Bocarte Anchovies. They're hellishly expensive anchovies but if you get a beautiful piece of Salt Marsh Lamb, mixed to a paste to have with the meat, it's incredible. The anchovies contain inosinate which combined with the glutamate in the lamb elevates the flavour. Now I've made myself hungry.

That's actually some black cod that cost more than my first car, with green charmoula. Ointment of the Gods, except the olive oil causes flareups. I'm tempted to leave olive oil out of the marinade stage. The fire pit is a Solo Stove Ranger, Frankenstein-paired with a Breeo Outpost 19 adjustable grate, all riding on a Harbor Freight Utility Cart. My neighbor has half a dozen alternatives for BBQ equipment. I could get by for life with just a KK ceramic cooker and a Solo Stove grill. I can set up and light wood chunks and charcoal with iso alcohol in 90 seconds, be back in the house cooking sides till it's time to grill. I love the Solo Stove. When I want the deep flavor of slow-cooked barbecue, or a pizza night, I use the KK. (The Sonos bass response really was outstanding inside the KK. This wasn't disrespect. When Yanni played inside the Pyramids, was that disrespect?) Solo Stove (KK thread)

Lamb remains my favourite meat, especially the African breeds we are now farming here for meat. If you see Dorper or Meatmaster breeds, try it out. I just took delivery of 10 more lambs and distributed amongst friends so I expect to be cooking some more soon. Sent from my iPhone using Tapatalk

The last time I set a live trap to get a racoon I got a skunk. It took me a while but I did get it out without getting sprayed. When I saw a skunk in the cage I asked the neighbour for help because I though he'd caught them before. I was mistaken and he had never caought and was too afraid to deal with mine. That left me no choice, I must admit it took me some time to get the courage up and to figure out what I was going to do. That's the trouble with traps, You never know what you are going to get. I think you are on the right track by calling someone in to deal with it. I hope you don't have any more.

Beautiful dinner, Tony. Glad it was you who stole my sunshine and replaced it with snow.

You look like you're heading in the right direction. There are so many different ways to do lamb but I think many of the western style recipes centre on garlic, rosemary, mint as the point of departure and simplest way of doing lamb. It's just a flavoursome meat anyway. Greek, Moroccan, Lebanese, Israeli, Indian, Malay all have variations. I'll write up a good recipe but the anchovies was something that I first tried about 20 years ago and have sworn by ever seen. It provides a dimension of umami flavour that hits all the right notes. How did it turn out in the end?

Boooring! 🥱 [emoji23] Btw, to deter wildlife that scratches around and eats stuff, use chilli powder, not chilli flakes. It works for our scrub turkeys Sent from my iPhone using Tapatalk

Syzygies what is the fire pit like thing you are cooking the broccoli on? Sent from my iPhone using Tapatalk

@MacKenzie I appreciate your concern. I called a wildlife relocation service got them coming out Monday morning to set some traps. I spent probably 60-90 minutes last night messing with that thing. It went up on my new roof and I know they like to make homes in chimneys and attics. It also looked huge abs swollen possibly pregnant and its been tearing up my yard and drinking out of pool everyday for two weeks or more now. I’m gonna get it caught and relocated by someone other than me. There no way I’m letting that thing ruin my new HVAC, roof and yard that I put done much time into

Doubtful!

🤔

Not to put too fine a point on it ( and THANK YOU , DENNIS, for clarifying) but maybe the proper perspective is that Kanye, a miserable human being by all accounts, and Kim, maybe they have some redeeming qualities?

This this totally non nutrional cook last evening, a poutine, just because I'd made this awesome mushroom gravy and wanted to try it on something. Put the fries in the bottom, smother with hot gravy, add some poutine cheese curds and put it under the broiler to melt the cheese.

We had a grand total of 2 community COVID cases diagnosed this week, so the State Government declares the capital city plus 3 surrounding Shires will be locked down at 5pm for 3 days( Thursday before Easter Friday). What do 2 million people within the lockdown area do? Drive to the coast outside the lock down area. This is Tugun on The Gold Coast.... with a full moon rising over The Pacific Ocean. It’s a beautiful still night. It’s normally a 50 minute drive. Today it took 3 hours. Sent from my iPhone using Tapatalk

Well, ain't that PRETTY. A seafood bonanza. Beautiful job, lovely tails and gorgeous tiles. (they cook the best, as we see. our secret)

About 10 of us from the local home brew club bottled 200 litres of gin barrel aged Berliner Weisse a few weekends back. I’ve got so much barrel aged beer at the moment. Then yesterday, we done a case swap, so I’ve got 24 different beers to get through fairly soon, not a bad problem to have Sent from my iPhone using Tapatalk