Poochie

You could make a football shaped meatloaf with that thing. Cool.

I think he's the guy that fixed the last pizza I ordered. Still waiting on it. I do admit that he's in beautiful country. 

Take a survey. I'll bet most guys and gals mow their own lawn and plant their own flowers and veggies. And shovel their own snow...whatever that is.

All of your food really looks good tekobo. You're a master chef!

I'm also a fan of NOT eating chicken fried steak. But I have to admit that all your food looks tasty, tekobo! That white can with the red top looks like a seasoning they sell here called "Slap Ya Mama" but when I zoom in, I see what looks like a cat's tail on it. Anyway, wonderful looking food!

When I saw turbot I thought of the show Battlebots but I see that it's a fish. A big fish. It certainly looks like a delicious meal. I don't think they have turbot in the states but I'm going to do some research. 

David: The cookies were monsters! I'd love one of those! I've never heard of Turkish Pide but I know I'd eat it.

Tony: Another winner complete meal. Steak looks great with the mushrooms and spud. The salad...I'd eat that one

Tony and jonj: You think you guys have it bad. I had to mow the lawn today in 75 degree weather. Terrible with that sun beating on my back.

That's cool David. I rate those chicken butts like I do the hard no-meat part of the wing. It taste better overdone and crispy.  But I wouldn't want to make a meal of it. On the other hand, the picanha looks delicious.

That's the way I did it. Put the stone in from the beginning. Next time I'll line up a bunch of pizzas to cook because it takes a shoot load of lump to get this baby going at 550 AND the pizza stone at 550. However, unlike a pizza oven, you don't have to hawk eye it or rotate it. And my pizza didn't even think about sticking to the stone. 

cha-ching! 

Playing polka? I don't know how to do the polka but I'm sure you'll find a partner!😀

I want that crab! My birthday is next month. Hint hint. That case sure is Purdy. 

I let the KK get to 230, put the brisket in with a drip pan under it, shut the lid, and then opened it and took it out 14.5 hours later. No paper, foil or spritzing.

I started with a full basket and after 14 and a half hours, this is how much it burned. An interesting tidbit is that I used a Looftlighter to start the coals right in the front center. That's the only spot I lit. As you can see, it burned from center to the left. I had a controller/fan for the cook. Lots of smoke wood didn't get ignited but I allowed for that by covering the top of the lump with smoke wood since I'm never sure which way the fire will burn. The brisket had a great smokey flavor. 

That's pretty cool. I need to check out the pizza app.

Thank you, sir!

So is Arnold's.

Overnight brisket cook. 14.5 hours worth.  I used cherry, oak and hickory for the smoke wood. Very juicy and tasty.

Thank tekobo. MacKenzie told me I'd have to walk to Canada to get the recipe. I'm glad she gave it to you! 

OK...I tried to access the recipe and they wanted my email address and a password. Did that. Then before I can read the recipe, I have to subscribe... For a year. Not going to happen. Can one of you please post the recipe?

Another success story for you, David. I'll bet those are 10x better than any store bought hog dog bun. 

Second pizza was actually edible.  A strong C+.  Still working on it. In the "looks department" it rated an D-. 

Because Tony is a REAL MAN!

That looks cool.

Those shrimp look great but I really like the big handles on that pan/wok. Where did you get it?

I was the eggman. I was the eggman. I was the eggman coo coo cachoo.

Welcome to the forum and the world of Komodo Kamado cooking! Beautiful KK in those tiles and I'm sure you'll have many years happiness from it.