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It all started first thing this morning as I went out to feed the critters, this cute little critter was waiting for me. Getting ready for the cook- Potato Scallop Homemade chicken sausage and potato scallop dinner is on the KK. Cooked. It has been a fun day, while the grill was heating up I watched a woodpecker at the suet feeder, a squirrel at the sunflower tray and a beautiful male pheasant eating cracked corn. Hard to beat this.:)

Here's my version. Basically followed what you did except used some Quandong sauce instead of plum. Served with carrots from the DO and some wild rice. Took all the liquid from the DO, put it through a fat separator and reduced to a gravy consistency. Made an interesting, slightly sweet, gravy. I loved the meal, something different. Interesting - a large Walmart (of all places) in Warner Robbins has a fairly decent selection of lamb. It's all American lamb but I'm good with that. They have loin chops, cutlet chops, shanks, shoulders, ribs, ground. Never see this in any other Walmart. A better selection than any other grocery store around including Kroger and Publix.

Put everything together this morning. Here is the box with packing removed. I purchased two pair (leap of faith). No leftover parts unlike most of my projects. I have two chicken halves marinating for some roadside chicken. I'm not sure whether to use half a pair (one on each end) or put them between a pair. I'm leaning towards the former and tying them on just to make sure they don't fall off. I can see how you could really load up the grill with these. I have a few things in the fridge that I may do just that.

About 10 minutes at 550 is right. Looking good.

This the best one yet, 10 inch on a 550 degree stone and 10 minutes in Kamado! Garvin

From idea to serving at the table - 20 minutes. I love my KK's but Reef's Cracker Crust on the Blackstone Pizza Oven is probably the fastest homemade pizza one can make.

I think we can all say this could have been me or my child, so please send will wishes to her and her family- Ashamed I'm not, so I am sharing with you all!! Garvin

Follow up... Here's what it looks like after two long smokes. Still clear, although I think I could take it down to a #6 mesh without issue. And the inside of the tube. Still clear. That bump is just the screen. No blockages.

Training wheels

It's a storage unit now for tools and grates!

What's that green round thing? Garvin

My mom sent these to me via my sister who also got a set. These are Corning Pyrex bowls which belong to my grandmother both sets are over 50yrs old and don't have a single chip in them, I have the gold and my sister got the blue(she went and got them so first pick)! I remember plenty of potatoe salad in both my set and my sister's set too!! Garvin

Interesting tip.

Some of those old patterns are quite collectable.

Here's the rope sausages. Longer lengths would have been fine but I'd never try full length brats on this way though.

If it's something where the spit rod is going through there's never a worry but if it's something just on the claws themselves I play it by ear but I knew the chicken quarters needed the bands. Things like ribs, roasts etc... 1/2 pair has done fine. Now I've done sausages like these hotdogs (except not doubled up) and they did good and I've done rope sausage where I cut them into 8 sections and put one on each time longways....Oh and that was tasty!

Steve this is how I did halves but now that I have the bands I'd try putting holding it on with those and not need the other half. So if you did it that way you could get away with 1 pair for the two halves....or both pairs and not use the bands OBTW I did some more quarters today....DEFINITELY sold on rotisserie for them. They taste sooooo good this way!

Take lots of pixs, you are being watched.

Looks excellent the Quandong gravy sounds great .and how awesome finding a store with heaps of lamb .I was reading up on the difference between American and Australian lamb Australian sheep are primarily breed for their wool to make great ugg boots lol and consumption they are 100 % grass feed where American sheep are bred for consumption and it's a small industry hence the prices and maybe grass fed for a bit and then grain fed which some people say takes the gamey taste away and gives more marbling .will be interesting trying some American lamb see if my taste buds can tell a difference Outback Kamado Bar and Grill

Would make a nice cutting board.

Now that is perfectly cooked pizza.

Very yummy looking

Charles I would take some of that too!! Good looking meal!!!! Garvin

Tasty looking dinner, ck.:)

Gotta love your setup!!!!!! Sent from my XT1650 using Tapatalk

I hope to make these soon.:)

Recipe updated forgot the flour-DUH!! 1/2 cup of All Purpose Flour 1 cup of sourdough sponge 1 1/2 tsp sugar 1/4 tsp salt 2 TBS of melted butter 1 egg slightly beaten 1/4 cup of buttermilk 1/4 tsp baking soda Enough for two regular size waffles,

I like!

I'll be right on over Jeff - next time you send me an invite in advance - looks absolutely amazing!

That's awesome.

Nice bowls. Great hand me down.

I think they probably are. I got mine off amazon as well. I opened the box to take a look at the octoforks; Those are sharp!

I like it. I thought about doing something similar with the amazing ribs temp chart.

Like it.

Umbrella lol Outback Kamado Bar and Grill

Welcome to the new world - where people discard true science for "alternative facts" that support a preconceived conclusion.

One hour in just gave them a stir and bastegive them another hour and they will be ready going to take the shanks out and cook the sauce a bit more to thicken up then serve with mashed potatoe with chick peas and spring onion mixed in and drizzled with the sauce can't wait lol Outback Kamado Bar and Grill

I don't think the piercing matters until the meat is cooked.. in fact, those tenderizers poke scores of holes in the meat. I was thinking one of the downsides is that the ends of the meat would be much closer to the fire with something long and would brown more quickly.. Have to give it a spin to confirm I guess.