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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.

Well, my birthday/ new niece visit has been a great success (let’s be honest, it was always mainly about my beautiful new niece!) My brother is waging a campaign at home to buy a Kamado of some sort, so requested brisket for our last night together in a bid to get his wife across the line. Decided to cook at 285F from the morning given we were aiming for dinner. Wrapped around 5 hours in, all done after another 2 hours. 3 hour rest. My usual sides of spicy salsa, horseradish cream, pickles, coleslaw, bbq sauce and smashed roast potatoes. I hope my brother is getting a nice bbq… Meanwhile, I’m on lettuce and sparkling water for the next week! Hope you’ve all had a good weekend.

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.

Last night's dinner was a spin off of Thai Larb. Grilled a chicken breast (which looked like it came off a turkey!) and tossed it in the dressing (lime juice, fish sauce, shallot, cilantro, basil and chile flakes. Coconut rice and charred green beans in bibb lettuce cups.

Nice meal, lot of flavor forward action going on. You do realize that when your bro gets his KK the games begin....competition, and from that some great exchange in ideas.. Looks like the plan may have worked, a crafty devilish plot meant to entice, you convinced me.

This is a T-Rex Jowl I picked up at the gift shop last time I visited Jurassic Park. I smoked it old school Texas style with just an SPG dry rub and little cayenne --no cane sugar. Last 1/2 hour I gave it a couple light coats of East Carolina/blackstrap molasses/honey/coffee glaze. Served caveman style --no sides, no utensils, no napkins. Good times were had by all.

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

I've been asked to cut down o the size of the holes in my sourdough, it doesn't hold butter too well for toast lol

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

Hello KK family!! Just an update to my last post. After experimenting with Kingsford's Professional Briquettes in my KK with great results . I then tried Costco's Kirkland Professional Briquettes 30 lbs for $14.99. I used 1/3 of a basket. The results were also fantastic. High heat long burn low ash. I grilled Flat Iron steak marinated with Teriyaki , chicken Kebobs, Brats with roasted potatoes. I was grilling at 450 degrees. I Would Highly recommend both of these Briquettes . I Was very Impressed with how they both preformed. I Also had 1/2 basket left of useable briquettes. George Baralis IMG_4716.mov

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

Hello KK family!! Happy Memorial Day !! Thank you to all who have given the ultimate sacrifice. Because of them we are able to enjoy the peace and freedom we now have !!. I have done 3 cooks using Kingsfords Professional Competition Briquettes on my KK. They are made with premium wood char and produce low ash. They are safe for use our KK's. Naked whiz rates them very high and also recommends them for ceramic use. Also bought them at Costco on sale $ 17.99 for a 2 pack 18 lbs each reg $22.49. So $.50 per lb. High heat low ash long burn time what more could you ask for ? Perfect for quick grilling of steaks, burgers, dogs as well as longer cooks without breaking the bank. No problem lighting with my Grillblazer gun with No sparks or popping when lighting!! Used 1/4 basket when I grilled a tomahawk steak, flat iron ,chicken, dogs .burgers ,and Kebobs along with corn on the cob. I maintained between 375-425 when grilling and did that for approximately 3hrs30 minutes. Was extremely happy with these briquettes I would highly recommend them to all!!! Enjoy the holiday and hopefully its sunny where you are as its been pouring here since Friday and not ending till Monday afternoon !! P.S. Costco also has Briquettes under the Kirkland name for the KK low ash and high temp as well, I will be using that next. $14.99 for 30lbs. Will update with a comparison after my cooks!! George Baralis IMG_4676.mov

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

Hey Toney, I noticed you cleaned the grill just where you were cooking and left the other part .....well, dirty. HOWEVER, you made up for it with a picture perfecto plate and that evens the score. Hard day at the brewery?

CBill, I'd like to see you do that.😁

Cheers to another lap around the sun mate

Happy Birthday!! Great looking meal.

Happy Birthday !!!!

Happy birthday and a lovely dinner to celebrate. 👍👍

Happy Birthday, indeed! Looks fabulous!

Sounds like it's a crispy crust. 🥰

WOW👍👍

Yeah- didn’t think it was worth using the trompo king for this amount of meat. Also more relaxing not to be out there slicing… easier to just bring it all in and serve up. More social that way.

Had family over and made up some lamb fillet and chicken breast souvlakis on pita bread, with some hot chips shoved in there Greek style! Served with various condiments, tzatziki and salads. Great success.

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.