pizza again tonight http://farm7.static.flickr.com/6134/6021861702_8d19447a6f_m.jpg Pizza, Kamado Style Take 2- Calzone Berry and Chocolate by Brett Robinson , on Flickr http://farm7.static.flickr.com/6141/6021313739_8d43619b3a_m.jpg Pizza, Kamado Style Take 2- Tandoori Chicken by Brett Robinson , o...

http://farm7.static.flickr.com/6124/6017067893_355309f3a8_m.jpg Pizza, Kamado Style - Salmon and Tandouri Chicken by Brett Robinson , on Flickr http://farm7.static.flickr.com/6001/6017617924_f77759e19f_m.jpg Pizza, Kamado Style - Get that fire Roaring @ 600F by Brett Robinson , on Flickr http://far...

Peri Peri Chicken by Brett Robinson, on Flickr

First Try at Ribs - Minion, dry Rub, 6 Hour cook 11:13am - Fire Lit using minion method 11:20am - Ribs Rubbed down with secret Spices (i say secret but the mix im using i got as a 15 spice recipe but i forget where the list is) http://farm7.static.flickr.com/6138/6012872119_a9b897ff23_t.jpg Smoked H...

I have an old coffee gringer for my seeds , pepper cardamons or what ever. Freshly ground doesn't compare to that packet ground stuff. its funny you say that. the spices we get at your standard supermarket (even when you do grind them yourself) are so old/dry that there is little flavour when i get...

Pickle wrote:looks good bret fantastic photos!

cheers champ, that was from last week, i got another batch in the fridge marinating for 24 hours, ill let you know how much of a difference it makes

INGREDIENTS: 1 kg of boneless chicken - skin removed Juice of 1 lime or lemon 2 tsp of salt for the marinade ( i prefer salt flakes these days ) 1tsp red chilli powder 6 cloves 8-10 peppercorns 1" stick of cinnamon 2 bay leaves 8-10 Almonds or cashews Seeds from 3-4 pods of Cardamom 1 cup of fr...

yum!!!!

lookin smick there champ!!!
get yourself a spray thing to stop water gettin in and a sponge/bailbucket so you dont sink yourself, the open kayaks can be a lot of fun once you get your safety sorted

Those look awesome tim.
How'd the chowder turn out?
Did you strain through a cloth or proper fibre strainer or just ladle out the liquid?
Was it a strong broth or just a perfect mix?