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I am very happy to say , I ordered my new 22" high top table top on Monday and even though the banks were closed Monday my KK arrived today here in Paradise Valley Arizona. Dennis had been absolutely fantastic to deal with, helped me through the selection process and educated me not only on the KK but also on charcol. My only disappointment is that tomorrow am I have to leave for California and will not be back to uncreate and set up until the following week! In the meantime I will be studying all I can about , the first burn and enjoying everyone's cooking posts. Thank you be back soon.

Quick Thursday night cook..............skirt steaks (for dinner) and chicken breasts (for lunch salads) over cherry wood. Didn't do to bad on the timing.........placed the thinner steaks over a small drip pan and placed the chicken directly over the fire. Both were ready and came off the grill at the same time. Miracles do still happen . Picture just before flipping the steaks. Quick aside...............interesting Christmas gift from one of my daughters. Have to figure out the best way to test........ put the different salts on the same type of meat for accurate comparison?????

Pressure Cooked the potatoes and squash then put them on a 350F grill with some homemade chicken sausages. Plated.

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

Sorry, but can't help being an engineer. Steam, by definition, is water in the gas phase. Steam doesn't become dry. It's always water molecules. Only a question of what temperature those molecules are (how much energy they have as they translate, vibrate, and rotate). If the steam temp is close to the phase transition point (212F at sea level in a standard atmosphere), then there is some risk that the steam will condense back into water before it enters your KK. Back to human-speak: I'd try running it cold first (remove the charcoal basket) to make sure what you're injecting is steam and not dribbling water.

Thank you Stiles, after dinner I had a craving for something sweet so no better time than to cut a slice from a cheese cake my friend made for me.

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.

Nicely done!

Can't wait to get going on this stuff. Down the road, I really want to try the Mountain Pepper. It sounds interesting.

Thinking I'll test out the experimental rub on a brisket this weekend. I took that big container of House Divided and broke it down into 3 lots, put 2 up in FoodSaver bags to store. Tasted it out of the jar - very nice blend of herbs with their Sweet Heat rub. Very garlicky too. Can't wait to toss some on chicken.

Looking good mate

Looks good aussie i bet it was delicious

Has anyone tried using a wallpaper steamer for introducing steam for bread cooking??? I use a wallpaper steamer for steaming wood strips for kayak building in bending the ribs for the small boats. It is a Wagner and it generates a lot of steam.

Classic move with the power tool!!!!!!

Looks good Aussie. I generally don't think of seafood on pizza but one of the best ones I ever had was marlin pizza in the Caribbean. I like the combination you went with.

Fine looking pizzas. The flavor combination looks awesome. I was telling Mrs skreef last night that it was coming up on pizza time although I think we're going to do a deep dish next.

Nicely done they look so tasty Outback Kamado Bar and Grill

Its been a little while since I made pizza, looking at those awesome pies it time to whip up some dough.

Steaks look great and I still love that little grill.

I could almost smell that wonderful cook.

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

How do they taste?

Hmm, penicillin.

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.

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

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.

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

Nothing fancy but tasted great lamb burgers for dinner Outback Kamado Bar and Grill

I finished using the pizza dough that I started last Fri. It has been fermenting in the fridge for 4 days. A very good friend whose opinion I value sent my this link to the dough recipe. I, also, think it is great. It is quick to make, as it just takes a few seconds to get the gluten to form using the food processor. However there is one big draw back, any time saved useing the food processor is eaten up by cleaning the processor. So don't expect to save any time but you will get a great dough for pizza. http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html The toppings, cherry tomatoes, Monterey Jack cheese, parmesan cheese, KK smoked bacon ends, dehydrated tomatoes ( leather texture), some processed meat that arrived home at Xmas, black olives, anise and fennel seeds. Pizza is loaded and ready to bake at 455F for 9 mins. Baked, the crust is crispy on the outside but chewy on the inside. You can see how crispy the crust is on the slice on the right side. View of the dough crumb. The bottom crust.

Another in house bake today. Made a loaf using a recipe from HalfSmoke's, Field Blend bread for a neighbour. Decided to try out an old pan for a loaf of sourdough to see how it would work. The taste test.

Last evening a friend brought a tasty dessert, coffee mousse and I made a chicken stew with dumplings just for fun. My friend thought I needed this fridge magnet too;) The clan motto is: Fortune Favours the Brave. BTW, it tasted fantastic as a breakfast dessert this morning.