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Hi All, Thinking of changing the reputation from a vote up and vote down (positive/negative) reputation, so just a 'like this' button. Since we dont use the negative reputation, do you guys think its better to just have a like this button? Or do you feel that leaving it the way it is now is the best way? I can always change it and pilot the change for a few days/weeks to see how it goes. Looking for some thoughts here. Thank you.

I have ordered the meater block so i believe it will bluetooth to the block, then wifi back to the cloud then your app. i hope thats the way they have sold me on it! This means i dont have to be in bluetooth distance which is not how i want a wifi meat probe to work. it has to be wifi so it can connect to my internet at home.

churchi, I like your idea, just a like button. Personally, I can't see using the vote down button. If someone was not posting in the spirit of the KK site there are other ways to suggest that, that are not so public. That's my 2 cents.

Is a pork roll a rolled up pork belly?

Hi All, Last night I cooked up a nice pork roll on the KK. I had originally cooked these in the past indirect with the double bottom drip pan and got the KK up to around 350F. However this time I tried putting the pork on the top shelf and doing it direct over the coals. Well I think this is the way I am going to do it from now on. The crackle was killer! The best I have done in the KK since I have owned it. Thats been one of the parts of my cook that i wanted to nail, the crispy crackle is always a winner when entertaining guests. I could easily make it on my old weber but never as good on the KK. Well now I have. Its even better because the crackle was crisp but the meat was moist inside. So thats a winner all round. So the process was: - Heat soaked the KK for 2.5 hours to 250F (didnt want to get it too hot as I wanted to bring the temp down later in the cook) - Prepared the pork - Upped the temp on the KK and opened the vents wide open for 30 mins. This got the coals nice and hot. 3 turns i believe on the top - Put the pork in on the top shelf - 1H with the wide open vents holding around 350-380F - Closed the bottom vent back to about a 1/4 on the left dial and 1.5 turns on the top vent - Cooked till it was 145F IT - Pulled it off and rested for 20mins - Carved it up This is the basic approach that I took. Would love to hear any suggestions, but I will be giving this another try in a week or so to see if I can still nail it

Here's a screen cap, look right below the "Submit Reply" button, there's the "Moderation Actions" drop-down, if you click on it you get only the "Delete" option. Surely this shouldn't even appear on the page viewed by an ordinary user?

Going into my moderatorCP section there is a way unhide posts that were hidden but it appears delete is a hard delete.

For an individual post I have edit privileges plus the options to Hide, Split or Delete. There are other options for dealing with a thread as a whole.

I think this is a permission issue. Regular users should not be allowed to delete posts. As a moderator I almost always do a soft delete just in case I make a mistake. It's more of a hide instead of a delete.

The new like button is awesome.

I use the wood as is. Enjoy the wood.

I also like the crackle, great job. Your weber will be great for a storage compartment.

When I saw the title I thought you bought the 42" KK and got your free lamb...

I like the rubs, heard good things from Ryan about Lane's. After US$ conversion to Can $ its like $17 a bottle. I can buy it at the store when its out. I'm in on the Meater too. The updates look believable...

Haha, your kidding right?? You would be pissed!! Wonder if they took the money from the backers, because i though you dont get debited until the product ships. Could be wrong there.

Completely agree there @ckreef. Im on this one too. SO much promise (i still believe in it as there is good updates over the past few months) just so late too Hope we get it by X-Mas. Should be awesome when it hits though.

Cheers mate. Just over the moon i have been able to get the good cracking in my KK. Maybe no need for the weber charcoal now... I love my KK

Yeah you are spot on there with taking the taste to the next cook. Didnt quite think that part through. I now need to go and check my lump from that cook to see how much left over oil and grease there still is. May need to burn it off before the next cook

Me neither but it looks delicious. May need to have a talk with my butcher Nice job @churchi

Churchi that's awesome mate great crackle I've had success on the rotisserie but will definitely give your way a shot. Pork without crackle is just plain sad lol Outback Kamado Bar and Grill[emoji621]

Pork loin is cut from the back it's a nice chunky size of meat great for roasting Outback Kamado Bar and Grill[emoji621]

Cheers Stile it was nice and moist love the way the rotisserie is built in so everything is sealed. I've been eating lamb for years and can honestly say the KK brought it to a new level Outback Kamado Bar and Grill[emoji621]

They were made up by the Australian section of the company not sure if you can get it in the U. S I would send them an email and enquire you never know Outback Kamado Bar and Grill[emoji621]

I have and was not a fan especially with pork the thing did not stop hissing and I was not keen on the taste plus the oil on the leftover lump carried the taste to my next cook. I find this way to be good and keeps Ora clean Outback Kamado Bar and Grill[emoji621]

Thanks @churchi that is perfect

Thanks for the replies. I agree too. I have made the change, let me know if that looks OK? The only other change i could make is to put back the green up arrow and have the red arrow taken away. Does the like button work well or change it to the green only up arrow?

Timing is everything . I have a garden full of the tastiest Cherokee heirloom tomatoes and after last weekend had too many to leave on the vines and was wondering how to use them all. Not enough to make sauce or can , too many to eat in BLTs. As I shut down my K after the evenings cook I looked over the the bench where the now forlorn tomatoes were sitting and thought " **** ill just plop them in the K and let the leftover heat dry them out ! " 4 hours later I was scraping the most wonderful smelling fruits off of the grill. I found this post today and thought I would share my solution/story and pick up some tips . I hadn't thought of bagging them with my food sealer. The roasted tomatoes looked kinda sad. I didn't remove all the blemishes from the tomatoes, I would have cut off too much. I decided to make them into paste ! With my trusty hand blender I dumped them into a jar, added some fresh basil from the garden and turned them into a silky deep sweet red paste that was indeed unctuous omg (Thanks for that word @dstr8 ) I thought the paste would be easier to use, just a dollop here and there and Yes! put it in a bag and freeze to break off bits as needed. Hmmm, I have more tomatoes ripening even now, man they love this hot weather. I see a pizza in my immediate future . . . . .

Yup. I've always had at least two cookers for exactly that reason. Two KK's and launching the rest is where we're headed.

Until my Meater is in my hands I'm out of the kickstarter game. I'm still holding the faith. At this point I don't even care if it's a piece of crap but I want something for my $$$.

Me, three (or is it four?)

Love the skin on that pork roll!!! Crazy good.

This is a play on traditional firecracker shrimp using steak instead of wonton wrappers. Kung Pao marinated NY strips wrapped around firecracker marinated U-12 shrimp with saffron rice and garden salad with raspberry dressing. Served family style. I won't give the full write up, the pictures tell a good story. The salad part minus the greens. Saffron rice with currants. The firecracker shrimp. Kung Pao marinated NY strips. Let's take this cook down the home stretch. Very tasty but a lot of work. Not sure why I can't get these last 2 pictures to go away but they won't go away.

I never bother with removing the bark, especially using the smoking wood DO (aka, pot )

Thanks Tony, Charles, & Steve... All great ideas. I've decided to vacuum seal, refrigerate, and reheat in the bag in water at a low boil. Cooked the pork shoulder last night, and pulled & vacuum sealed it this morning. In the next day or two, I'll take it to the lady who coordinates the fundraiser, let her heat it up, and see what she thinks. Will let you know how it works. Can't resist a couple pictures...

When I first read your title, "Thought I would take a lamb for a spin" I thought it was an updated version of "Mary had a little lamb."

I agree just a like button.

Just the like button is perfect since we are a family atmosphere here i see no need for the other

Wow that is an excellent cook churchi you nailed it with this one

Excellent ending Aussie that looks fantastic wonderful color to looks super moist as usual

Awesome cook. Never seen a cut of pork like that before.

That pork roast looks awesome, absolutely beautiful.

Aussie, that dinner looks wonderful, moist and tasty I'm sure not to mention fun.:)

Nice lamb cook. Haven't seen that grill mates flavor yet. Will have to keep my eyes out for it.

Nicely done @Aussie Ora. looks killer for a week night cook. Boneless legs is the way to go. Saves the issues with carving around the bone for lamb which is a pain. I actually like the drippings to drip onto my fire as i think it adds some flavour to the cook. There is a lot of steam/vapour created when the drippings hit the hot coals. I have always thought it would impart a bit more flavour into the cook. I could be totally wrong Have you tried letting it drip onto the coal or always thought the better result was to catch the drippings? Maybe ill have to give it a try this way.

That looks fantastic.

I used to hear it was best to remove the bark but I don't think that is really the case. If I recall correctly, it was supposed to add a bitterness to the smoke. I don't remove it and I have never noticed an issue.

Nice score of wood! I don't worry about the bark.

@HalfSmoke fantastic crust on that steak.

That's easy.. I'll get the team on it.