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Sounds fancy, huh? I tried out some gyros on the rotisserie today and followed Rak's recipe. I really wasn't too sure about mixing the meat with a mixer but I decided to just try it out. Turned out excellent so there really was something to it. The smell was making me bonkers at this point. And the pitas wouldn't fold so I made some gyro "wedges". This was perfectly acceptable. Tasty!

Spun a gobbler Rubbed it with slap yo daddy APR and threw it on the rotisserie. Hopefully, my new rotisserie spit rod will be here this week. In the meantime, I used the basket. After about an hour and 15 minutes at 400, it hit 160 and came off the grill.

Well, we finally did it, we set up our new KK 22" after a long week in LA we came back to AZ and went to work, well our local mover set it in our backyard for us. I have to say that this cooker is built like no other i have ever seen, the quality is excellent even the supplied tools are stainless. The cooking grates and basket are welded to near Aerospace quality. After we set up i lit a basket of lump coal to get to know how to control the temp and right from the start I was able to get a 3 hour steady temp of 250 degrees with just a few adjustments. could not be happier. After playing around we decided to have our neighbors over and cook some poppers and chicken which all turned out fantastic. In the past with other grills we have had , Viking, Fire Majic, we only really grilled steak , chicken etc. With our new KK we plan on expanding our cooking prowess, later on this week I will be trying to smoke some salmon , I just hope I can get the KK down to 165 degrees???? not sure how to do it yet but I know I will have fun trying , then were on to Pizza. I think I figured how to get the temp cranking buy latching the lid to the first notch and opening the bottom and top vents it will get hot quick. Lastly , the height of this KK worked out perfect for me from my wheelchair Dennis was a great help thank you all !!

Lol.. I must have skip over post.. My bad. Ckreef laughing at me....

Watch out for HalfSmoke looks like he has his eye on it lol looks really good congrats Outback Kamado Bar and Grill

A little update on status. After talking on phone with Dennis I was WAY off on the 300 tile estimate on top. Looks like it is going to be 900-1000 total for top and bottom. I will be laying tile for a while. Should take about a week to get shipped here so should be getting everything in soon. Looking over the install of gasket threads I noticed permatex is mentioned the most. Is there enough in the 3OZ tube I see on Amazon to install the larger gasket or is there another material I should look at?

No. There's a small, but steepish hill involved. We'll use the plywood sheet leapfrog method, but require terra firma beneath that. Ice or mud would be highly problematic on the hill. Plywood sheets on ice are known as "sleds".

I'll let @ckreef tell her.

That's funny!

Congrats HalfSmoke. The black looks great.

Can't wait to see the side by side!! Garvin

I have a 28 year old set of oxy/ace welding regs and it is so tempting to hook those up to see how a blue flame should be with a rosebud tip, but I digress. I am sure Dennis will think of something. "Show me your regulators" should have included a photo of my loving wife who puts up with my hobbies Skeptical by nature, and for good reason...

Dennis does not recommend doing this, as it can damage the gaskets. Just spin fully open on the top vent and wide open on the bottom and you should be fine. If you really want to go "turbo" on it, pull out the Guru side plug, too. btw - nice cow!

Bought a Sous Vide Supreme during an open box sale for a couple hundred bucks a few years ago................to avoid the container selection issues. Really like it being self contained. They have decent sale a couple time a year. FYI

I just called Stephen and at this point I've got to assume the jet that we have made up from a brass plug is incorrect. I'm told we do not install and burn from them or do any QC outside of a simple visual inspection. We're going to go thru the drawer tomorrow and see if we get different results from different jets we have in stock.. One of my staff joked that maybe Stephen had bad gas.. What has he been eating?

Seems like quite a bit of work considering I just take the lid off my cooler and then use bubble wrap or ping pong balls.... Sent from my SM-G935F using Tapatalk

It's looking like it's becoming a bit of a tradition now... Last year I didn't get any money shots - hope this makes up for it!! 5kg suckling pig Rubbed in salt and pepper and stuffed with garlic and ginger On the KK at 275 (although R2D2 decided to be at 285 but no worries) Very long pig! Only just fit! As my mate pointed out: sunbathing pig! On the table: Happy Chinese new year everyone! 恭喜发财! Sent from my SM-G935F using Tapatalk

Little t-bones...yummy!

Even the leftovers look delicious!

That looks pretty tasty to me

You can call them Danny and Arnold for the movie Twins!

I think those are perfect names - just don't take them nuclear - LOL

That's my feeling. I kept toying with thoughts of grabbing a second 23, one of those sale priced 22's, or even a 19. But the 23/32 combo -- that's all I could ever want.

And even if a bit off it is still in the same colour family. Nobody would know any better unless you told them!

Lol! I was certain I wouldn't go for matching colors, but Dennis sent me pics of this one which is in the process of clearing customs. As perfect a match as I could hope for.

I think this post was a good one to read.... Hehe

Nice and juicy. Excellent.

Nothing wrong with that. Looks great.

Awesome news @HalfSmoke. Can't wait to see the new addition.

Garvin, once you start with the scale I think you will really like it.

wow so fast! That is great news

A win win.

Garvin, I have some of these container so I know when the dough has doubled. I can't see why it would take 2 hours or even 1.5 hours in a warm over which is what he used in the video. It's not the time to be concerned about but how much the dough rises, you only want it to double. I made mine using the recipe you kindly posted.:) Then changed the units of measure to suit my preferred method, weight not volume. One thing I see differently is that I used all my started to make the bread. Keep in mind I have only made this recipe once and I am not positive that the flour is not a little on the short side. I may need to increase the weight of the flour just a tad but we will see when I make it the next time. Cuban Bread http://foodwishes.blogspot.ca/ For the starter: 125g warm water 65g flour 1.8g dry active yeast - mix well and refrigerate overnight For the dough: 10g active dry yeast 8.1g sugar 175g warm water - mix and let stand 15 minutes - add starter from yesterday, it should be at room temperature. 35g lard 13.6g salt 400g bread flour Knead until it passes the window pane test for gluten development. Place in oiled bowl until it doubles. Spread into a large rectangle and cut in half. Roll gently to form 2 loaves and flatten the tops somewhat. (TIP: Handle the dough gently, don't beat all the air out of it.) The logs will each be about 12 inches long. Let rise until double. Score the top of the loaves right down the middle of the whole length of the loaves. Bake at 400F for 20-25 mins. Mine were done at 18 mins. Internal Temperature of the bread was 206F. I will repeat the pix of my first loaves.

Is is my rock and has helped me through some pretty trying physical and emotional times. I love her dearly and know that I do not do nearly enough for her. Amazing what a Blind Date in a General Store can produce

Good call on getting a matching 2nd grill !!! Might help eliminate one objection from the wife if she didn't like the new "different" color. Exciting news.

Cheers skreef Outback Kamado Bar and Grill

I need to attend a baking class with you