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35 minutes @450 F and now time to cool...

After a very busy first week with students， I couldn't wait to bbq this weekend. Lucky for me pork butts were on sale so that's what I was going to make. Plus lots of leftovers for quick lunches and to turn into other delicious meals like chili and pasta sauce. About 9 hours later and some tots on? Toasting buns and covered the tots in just shredded sharp cheddar cheese and scallions. Dang they were good. My sandwich topped with coleslaw and hot vinegar sauce. Indescribably good.

Here are the burnt ends:

Finally got around to putting my first deep dish together 14"x2" using the dough recipe from RealDeepDish.com. I played around with the filling recipe but started with it and added herbs and other seasoning until I was happy with the flavor. Assembly shots follow - Finish results will follow later...

Kevin, that is a tasting looking deep dish pizza.:) I find that sometimes when I want to delete a pix to perhaps change the order of them I am unable to delete. Rt Ck on the pix and select "Block Element" will get rid of it.

Thanks everybody for all the suggestions I think I found the problem. I didn't have the Lower vent closed all away even though It look close all the way to me. After I shut it down after my cook when I checked this morning it was down in temp and the fire was completely out. I'll know for sure after my next cook. This forum is so cool ask a question and you'll get cool answers from everybody I love it .

Had some problems releasing from the pan so the deep dish was a bit mangled. Thank goodness looks didn't effect the taste - YUM!

Yea as soon as that rod comes in and i can order it i will get it the rotisserie

Nice piggy! Yes, Dennis is going to make up some, as folks have requested it here.

So I usually do 3 turns up top and half open bottom for 350/375. Ckreef posted today that he has his dome top shut way more than that. So today I am experimenting a bit. I opened it to the normal settings for 375. Once it hit my temp I left the bottom half open and dialled the top down to half open. So I turned the top damper down and my temp is now hovering around 300. After about 30 min. I will need to play with this a bit to see if I can close stuff down and save on fuel

Midye Dolma - Mussels stuffed with aromatic rice. A popular street and beach food in Turkey. . This turned out to be one of the hardest challenge cooks I've done to date. . . Saute the onions and pine nuts. . Add your aromatics and rice then cook it all together. You want the rice to finish al dente. . Let the rice cool then add chopped dill and parsley. . Onto the hard part, opening live mussels without totally screwing them up. Those little suckers are strong. Took me a few (read that as many) tries before I got the hang of it. Once open stuff with the aromatic rice. . Put them in a dish and cover with another heavy dish. The idea is to keep the mussels closed as best as possible. Add some stock to the bottom and bake in the kamado at 400* indirect for 20 minutes or so. . Tonight me and Mrs skreef were doing our challenge cooks at the same time. (first time doing duo challenge cooks) We were jockeying for KK and camera use. Unfortunately in all the confusion I didn't get an on grill picture . You serve them cold with fresh lemon wedges. . To eat them you pull the top off, give them a generous squirt of lemon juice then use the top like a spoon to scoop out the bottom. . These were really delicious and a big hit for everyone at the Bistro. Too bad they are a total pain in the rear to prep. Sent from my XT1585 using Tapatalk

On it it goes starting to get something this is a cook in progress Outback Kamado Bar and Grill[emoji621]

I'm inspired - it's Iowa State Fair time, where the name of the game is "food on a stick." So, I'm thinking "Tots on a stick."

Bruce, here's a tip that works for me. I took a blue (pick your color) Sharpee and made a line on the plate next to the dial and a companion mark on the dial at the fully closed position. It's easy to see when you have it completely closed without having to get on your hands and knees!

The coffee charcoal is also great for paella. Very responsive to changes in airflow, to moderate the heat.

Took me quite a few broken mussels before I started getting the hang of opening them up. Sent from my XT1585 using Tapatalk

If you got it flaunt it lol I was super keen to give it a try. Was really impressed how juicy and moist it was definitely holds in the moisture Outback Kamado Bar and Grill[emoji621]

Great looking spin. I think you just wanted to show off your straight rod - LOL Sent from my XT1585 using Tapatalk

Excellent cook ck its a pia but the end result is worth it

Congratulations on crackling Aussie. I continue to follow your directions for perfect crackling on JT. If you weren't sold on Ora before, I imagine you're now Sent from my iPhone using Tapatalk

Ugh - don't know how those other pics got in...couldn't figure out how,to delete...sorry.

Well, last week was the resurrection of the Pink Flamingo dinner. It's been a few years since the last one. Thought it would go well here since "Flamingo Wings" are usually the staple appetizer (tandoori marinade, with Greek Yogurt, cucumber and red onion dipping sauce.) A few pics. The decorations. First course was togarashi shrimp cooked on the pink hibachi grill. The guests liked that added touch. Plated with Madagascar pink rice. Of course, rose wine is the beverage of choice for this dinner! Main course was nice Alaskan salmon, cooked on planks with alder wood chunks. Plated with some nice beet pasta and a rose cream sauce. Dessert was nice homemade strawberry ice cream with a flamingo sugar cookie. Guests were a happy lot! This was the salad course in the middle of the dinner - "Flamingo nests" with piquillo pepper buttermilk ranch dressing. Didn't get a picture of the intermezzo - watermelon, rosemary & lemon thyme granita. But, it was very tasty! I had forgotten how much fun this was, despite all the work. Will likely auction it off again this year at the fundraiser.

Pictures, Bruce, need to see those pictures!

I really like the rod for the roti. Is that going to be a new KK accessory? Oh, and that pork looks awesome!

Dinner, grilled patties, fresh veggies right out of the garden just prior to cooking. The potatoes are new and awesome. Things only take a few mins. to cook these days.

Aussie - great color on that spun pork! Kudos on a great cook. Killer money shot.

Bruce - first off, nice cook! Looks positively droolicious. Kudos. Second, as Rob says, test the lid. The latch is a two position latch … the first position closes the lid and the second position seals the lid by compressing the gasket. Check all other inlets to make certain they are all the way seated. My BB 32, TheBeast, takes quite a bit of time to cool down from searing cooks, especially if I've heat soaked the KK. However, your fire should die quickly and most certainly your KK should cool completely overnight.

everything looks perfect. I really want that straight rod. I hope that they hit the website soon! how did it compare to previous spins on the KJ?

That looks fantastic! Great looking salad as well!

Awesome unpacking thread! Love it!

Lol my son wanted them plain but your right i needed some gravy

Looks like a pretty stress free first cook! I don't know if the 32 had a back door...but you might want to check that. Additionally， my grill was leaking from one side of the gasket. The small roller to the handle where you close it had come a little loose. I just had to tighten it and then there was no wiggle room to move side to side and then it sealed perfectly again.

One thing I like to do is lay about 6 or 8 pieces of paper around your gasket, close the lid to position 2. You should feel a fair bit of resistance when you try to pull the paper out. BTW, Bruce, that is an awesome cook. Everything looks just perfect. and just for you, my scented lily -

Looks great, Aussie. Some times work just gets in the way.:(

Aussie, that is an awesome cook and dinner looks soooooooo delicious.

Nicely done!

Yum yum looks so delecious the color is perfect Great cook my friend

Figured out the basket splitter the basket only likes to sit perfectly one way in this position it wobbles a bit but was easy to put together I managed to put it the other way but was a bit more mucking around but the basket sits flush and does not wobble cool getting ready to spin thiswas planning on doing my burn in today but slept in I'm starting work early tomorrow and did not want to be up all night so it's below 400f cooks for now Outback Kamado Bar and Grill[emoji621]

Congratulations to you and your buddy, those grills look great. Maybe you can improvise with a thermometer from another kamado or an electronic thermometer in the mean time till you get your replacement.

Here is the recipe I use for Tomato Galette and the link for the original- http://www.pbs.org/food/blogs/kitchen-vignettes/ If you do a search for Tomato Galette the recipe should pop up but there was trouble on the web page when I tried. Cherry Tomato Galette from PBS For the Pastry: 150g unbleached white flour chilled in the freezer for 15 minutes 1.75g salt 105g (1/2 cup) cold unsalted butter 1/4 cup full-fat yoghurt (if liquidly, drain it first so it is thick and creamy) 2 tsp. fresh lemon juice 1/4 cup ice water For the Filling: 1/2 cup ricotta cheese 1/2 cup grated parmesan About 1 pound of cherry tomatoes, halved 1 tbsp. olive oil Freshly minced basil for garnish (4 or 5 basil leaves) Salt and pepper, to taste For the Glaze: 1 egg yolk 1 tsp. water Directions First, make sure your flour and butter are chilled. In a medium mixing bowl, mix the flour and salt together, then cut the butter into the flour with a pastry blender, a food processor, or two knifes, until the butter is evenly distributed with the largest chunks about the size of peas (these chunks of butter are what will give your crust its delightful flakiness). In a small bowl, mix together the ice cold water, cold yoghurt, and 2 teaspoons of lemon juice. Pour this mixture into the flour. With a wooden spoon, gently mix together, just until you can get it into a ball. It doesn't have to be perfectly mixed, you want to avoid overworking the dough. Flatten the ball into a disc and wrap in plastic or parchment paper and chill in the fridge for at least 1 hour. On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 12 to 14 inches wide and between 1/8 to 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. (You may find it easier to handle the dough if you roll it out directly onto the floured piece of parchment paper). In a small bowl, mix the ricotta and grated parmesan together. Crumble and spread this mixture onto your dough, leaving a 2-inch border all around. Place your halved tomatoes, cut-side up, tightly together to fill the circle, leaving the 2-inch border intact. Fold the border edges of the dough inwards so that the tomatoes are encased by dough around the edges but exposed in the center. Brush the edges with the egg yolk glaze. Season with salt and pepper if you wish and drizzle the olive oil on top of the tomatoes. Bake in a 375 F oven for about 45 minutes or until crust is golden. Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve.