Leaderboard

Not a KK cook but awesome just the same. Early today Mrs skreef told me what was planned for dinner. I wasn't thrilled so she snuck out of the house and went to Kroger. This is what she came up with. Much better to start off a long week of work. Low Country Boil - shrimp, crawl daddies, crab, corn, sausage, potatoes and some Zatarains. It looked like a huge amount of food (that's a lg serving plater not a plate) but we tore it up. @Aussie Ora this will be on the menu.

So there were a couple of reasons that I failed at this pork cook. One was that I bought it thinking it was one piece. When I got it home the pork butt was actually cut into 4 pieces barely held together like a fan. It weight about 8 lbs. so I figured I'd finish splitting up the pieces and then account for a 2 lb pork butt cook time and put it on for about 5 hours or so. a couple hours in and I could tell they weren't cooking fast enough so I moved them closer to the dome by placing them on the upper rack and put some neck bones I had picked up under them (these were small pieces) Over all it turned out ok (I'm so not used to this but that's what happens when you think you've got something down) I think the neck meat was a little intense on its own. My husband preferred it in sandwich form. I will be sticking to butts. I feel like I have to redeem myself and I feel like a large piece definitely results in more moist meat.

I was the only African American on the school's crew team and the guys were talking about Lynyrd Skynyrd and Led Zeppelin and I ask who was those two dudes and after the laughter stop I was informed that they were groups not single men. Every school reunion that gets brought up and we all still laugh! Garvin

Started the cure last Mon. Washed it out yesterday and let it rest overnight. This morning I am already to smoke, have to get this done as we are due a winter storm tomorrow. I hope it fizzles. This last weekend was miserable, bitter cold with high winds, -29C Sat. night and to add to the misery my internet went down about 5PM Fri and it was down until about noon today. Every few hours I had about 2 mins of service, but you had to be right at the pc to catch it. Needless to say I was looking forward to doing something fun this morning.:) It looks pretty anemic but just wait. The KK is running around 210F and there are several pieces of wine barrel smoking wood on top of Maple-leaf lump. IT is now 147F. Time to remove it.:) The flip side- It is now resting in the fridge and I'll slice and package it tomorrow. One must never run out of breakfast bacon. I could not wait until the morning so I sliced it up this evening.

tinyfish: Those are the leanest short ribs I've ever seen! Speaking of short ribs ... I had a small package of 2"x3"x3" bone in short ribs I forgot about but found in my freezer. I have been wanting to try the 72-hours @ 135F in the sous vide ... and they were insane! Serious Eats went through a comprehensive cook with various time & temp iterations ... this one providing a steak like texture yet melt in your mouth tenderness with BIG beefy flavor. Sorry for the hijack ... but if you have a sous vide and haven't tried short ribs prepared like this ... highly recommend!

Not sure I would have admitted that - LOL

OK I thought it was some sort of seafood lol Outback Kamado Bar and Grill

Zatarains makes a lot of different seafood spices and flavored rice. Mostly with a Cajun taste. This is the version Mrs skreef used. I'll put a couple different versions in the next package heading your way.

"Gold just came out of my Butt!" Would that make him GoldSphincter??

I have been wanting to this cook since ordering the OctoForks and today was the day.:) On the KK at 350F. Just about done, 1 hour 10 mins. Plated. That is Malden salt on the potatoes. Chicken interior, sooo tasty and moist.

Bosco I would love for you to recreate the Brioche donut- JK! Garvin

More shorties tried swamp venom vacuum sealed them over night took out gave them some sticky rib sauce and some more venomwent a big longer then I wanted but all goodand plated the venom sure does have a bite to it Outback Kamado Bar and Grill

Thanks, Paul, I am pretty excited about it. I am off to get some milk so that I can put a batch of yogurt on, I'm not so excited about that.

My butcher had some boneless beef short ribs so I thought I would give them a try plus they were on sale too. Unfortunately their are no cooked pictures, I got called into work before they were done. They were pretty good. Not as much marbling as the bone-in short ribs but still good. There would be delicious in chili.

The sandwich was alright. It's kind of nice to mess up every once in a while though. Keeps me in check lol

That's right, Goldfinger was Goldsphincter proctologist. OK this is going downhill fast. I'll stop now.

Good stuff. I really like their Blackened Redfish and Hickory rubs. Hickory on ribs/chicken and BBQ shrimp with the blackened redfish.

Gives a whole new meaning to gold panning.

I once thought Lynyrd Skynyrd was just one dude and Led Zeppelin too! lol Garvin

I love Zatarains fish fry batter great stuff! Garvin

Looks tasty as no wonder it went quick can't wait lol what in the world is Zatarains it's in the pick so I will eat it lol Outback Kamado Bar and Grill

It would have had to be a really small plate because the three of us tore threw this like it was going to be our last super.

That sure does look good.

Yum yum I would like some. Looks delicious

You have this available at your grocery store????? I'm so jealous Sent from my iPhone using Tapatalk

I'll take a small plate please! Garvin

Be careful, MacKenzie, you're inching ever closer to chicken and waffles!

Yeah, what Paul said!

YUM!!

Burgers smash style Outback Kamado Bar and Grill

Tried something new for me which was bacon wrapped and pepper + cheese stuffed chicken breast. I used these silicone cooking bands to strap them on.

Here they are done after three hours. Last vid! Comments on the BB32 post first cook: everything you'd expect from a KK, but more. If anything, it seemed a bit more agile on the temps than my 23. Maybe I'm imagining it, or maybe I just need to do more cooks to confirm, or maybe it's that the gas port door is locked tight. Comments on OctoForks: the self-basting effect is noticeable. The ribs had the perfect glaze just from spinning. No sauce added or needed. Cooked a bit faster as Keith said too. These took just over three hours. And you can see from the vids what sort of capacity I have by spinning vertical. Another thing I like is...no messy grates! And I have full access to the coals the entire cook, so I can easily add more smoke wood if I want. Only one OctoForks cook under my belt, but I'm thinking Keith has something here. I see myself using these a lot.

@Keith OctoForks - three racks. Child's play. Plenty of room for more.

Great looking meal. The dessert sounds really good.

That's a deal.