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I did this cook a few days ago. 4 bones from my Christmas ribeye primal. Dry aged for 28 days. 6 steaks a little over 1 1/4" thick and a good bowl of scraps for steak and cheese sandwiches or stirfry. It was getting late, lighting sucked, crappy pictures but you get the idea. Turkish aromatic rice. Steak and asparagus tips. Mushrooms and bacon. Pineapple. Yup if you want to get asparagus tips on a skewer you have to break out the power tools and pre drill the holes. Prep just isn't as fun without using power tools - LOL. 3 people, nine skewers and 18" Yakatori grill is a bit over crowded. @DennisLinkletter this picture is for you. This was a Publix GreenWise choice ribeye primal. Grass fead, black Angus. Cost me $2 per lb more than their regular choice ribeye primal but this was the best tasting most tender dry aged ribeyes I've done yet. Definitely worth the extra $2 per lb. The steak and asparagus tips was awesome. Mushrooms and bacon not so much.

Yup! I think I've been on six or so BBQ sites over the years. I'm down to 3-1/2. But you're exactly right. Each is its own little ecosystem with a feedback loop that reinforces itself with the accepted doctrine of that site. You can't break it. You can only choose whether or not to engage on those points. Gives you keen insight into how terrorist cells form.

An unused 19" TT loaded up with fat from a low and slow cook left alone for a month in the tropics will grow some colorful furry mold.

The beginning mixed it with this great rubthe prep I used parmesan on it goes2 min pulled the paperanother 5 and look at that baseand platedyum I had to do another one .I love how well the KK makes pizza Outback Kamado Bar and Grill

They maybe playing with only a half a deck as it is.

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

I started on kamado guru .and then came here I love the peacefulness resently I've joined an Australian BBQ site that is open to off sets pellet grills and everything else .it's been traumatic the amount of people that don't have a clue and want to attack you .trying to explain that you don't need a water pan in a kamado is so funny .just blows my mind Outback Kamado Bar and Grill

Great cook CK. I love using the yakatori grills for small table top cooking like that. Adds another side to cooking in front of your guests.

that looks mighty tasty ck awesome job for sure

ck, that sure looks like an extra tasty and fun meal, delicious.

Wow that's a great looking meal what's the name of that grill you have there that looks pretty interesting to

Maybe with the mushroom and bacon you can use prosciutto since its thinner than normal bacon! Garvin

How do they taste?

I appreciate you posting that video. A little bit of a pain predrilling the holes but a fantastic skewer just the same. Mushroom and bacon would need the bacon precooked until almost done before making the skewers but I should have guessed/known that.

A good friend of mine does embroidery and other hand skilled crafts this is her latest work totally amazing Outback Kamado Bar and Grill

Isn't that something beautiful.

Absolutely gorgeous!

Agree with Charles, two is enough for me .......................I'm on the Primo forum and here. Can't keep up with the Guru site. Too many posts and not enough time.

Here and the Guru that's it for me. I don't have time to keep up with these two let alone any others.

We need to take their BBQ card away from them.

What are you talking about "too hot to grill". I never heard such a silly thing. A cold beer solves that problem.

It does have a great lemon twist to it glad you are enjoying it Outback Kamado Bar and Grill

@tony b @Aussie Ora I used the lemon myrtle flakes for the first time last night on a potato dish. Nice flavor. Great spice, definitely had a lemon twist to it. It would be awesome on fish for sure.

Try swimming goggles.

Looks like he wanted to say hello.

Looks awesome!

Maybe the vegans got him from last year's add lol. https://vimeo.com/200131073 Outback Kamado Bar and Grill

This was a Dec 29th cook.. I left on the 31st to Bangkok and just got home.. LOL seriously furry! My 32 is clean

The KK Police have been investigating and the arrest report will be filed soon!!

I did because I wanted them to match. I came from cooking on multiple Kamado cookerrs and always believe that two kamados are better than one. Multi cook temps being the biggest reason.

I'm probably too much of a wuss to do that. It was sprinkling when I was making burgers tonight at that made me question my choice to grill lol. I guess you all must be much tougher than me!

Shuley, many of we northerners grill all year long too, we just suffer a little more to do it. [emoji23][emoji41][emoji23]

If mine doesn't work (it's from my Weber) I have no qualms about that. I just don't want to spend the money until I know it won't work

Looks great; love tritip

That is a serious nice looking leg of lamb I must make a trip to the market to look for some to put on the roti. Thanks Aussie for the motivation!

And then add a bad back, torn rotator cuff (s) and then the desire for less weight and same function becomes more clear. My Golden Years are more like tarnished brass, but still kickin it!!

Well, got my first shipment from the Lane's BBQ kickstarter campaign today. The 1st rub in the Pitmaster series is for Beef. As they describe it, their regular brisket rub on steroids! Looking forward to trying both of them real soon! So, we're off to the races!!!

Her Name is Miss Deana

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

Anybody doing pizza this Friday? Reef's Bistro is. . Strayed a bit and made a Reef's Bistro Deep Dish. This is NOT a minimalist pizza. On the contrary I load it down until it's a sloppy, fork and knife only pizza. . Started out with 10" pan, dough, two layers of sliced mozzarella and a thick meat layer. (usually Italian sausage but tonight it was Italian seasoned ground chuck.) . Added a full 14 oz of Classico Pizza Sauce and a generous sprinkling of KA Pizza Seasoning. . Baked in Cassiopeia at 400* for 15 minutes then pulled. . Added additional toppings (parmesan, Mozzarella, diced ham, and pepperoni). . Put it back in Cassiopeia for an additional 20 minutes. . Pulled and let it rest for 7 minutes before cutting. . Yup serious fork and knife delicious slop - LOL. Not my best attempt but it was good. Sent from my XT1585 using Tapatalk

My 6 year old had to go to the dentist for some work to get done and wasn't feeling the best afterwards. He asks for homemade Mac and cheese and ham. Then he specifies it has to be on the koko kamado. Hahaha. bacon because， why not.cooked down the onion， mustard powder， dash of cayenne and of course salt and pepper. Garlic right at the end.bechamel.plus cheese and noodles， first layer.layer if the weirdest smoked gouda I have ever seen (my husband went grocery shopping for me) plus bacon.on koko. On goes the ham steak plus ingredients for the smoked salsa that I made for dinner the next day (today). What the Mac and cheese looked like. BTW， I opted not to do a bread crumb layer because it's good the first time you have it but always seems kinda soggy in left overs. This worked out well with extra cheddar on top. My plate with a simple side salad and ham topped with my favorite whole grain mustard. (my son is nuts for the stuff too) He had two huge helpings and that it is what he wants for his birthday dinner. It's a win in my book.

I haven't made baked beans in a long time so here goes. In with the beans are 2 poblano peppers, some Tabasco, ends from 2 batches of homemade bacon, onion, garlic, mustard, brown sugar, Oro di Parma cider vinegar, molasses, beer, next time I'll use Guinness and salt and pepper. Just about ready after 6 or more hours on the grill @325F. Tomorrow I'll do a plated shot. Just sampling tonight.:) Beans are now done and I have just taken them off the grill. Little stir and we have-