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Showing content with the highest reputation on 08/07/2017 in all areas

  1. When it's 12am and you are hungry and remember you have leftover tenderloin in the fridge [emoji7] Sent from my SAMSUNG-SM-G935A using Tapatalk
    5 points
  2. Sunday is often pizza night. Another chance to try the Dennis stone. Dennis understands the thermodynamics cold, but so do others, such as Fibrament-D. I would have thought this would be like alkaline batteries, the chemistry is settled science, there can be no difference between good brands. But no, there's the issue of "generosity", this stone is shaped for the KK, as wide as can be without restricting airflow, and as thick as can be with a reasonable preheat time. Baking steels are a different animal, and while they're awesome for, say, burgers, fire control can be tricky for getting them hot enough without scorching pizza. This stone, on the other hand, was falling off a log easy to get the pizza to come out great. I can't wait to try bread.
    5 points
  3. That apple desert looks yummy I wouldn't mind trying that[emoji7] but you can keep that spider all to yourself [emoji54] Sent from my iPad using Tapatalk
    3 points
  4. Cooked a full plate rack of ribs on Ora and some inside out apple crumbles.plus spooked a friendly spider lol Outback Kamado Bar and Grill
    2 points
  5. Well.....well.....look what just arrived, my new custom stainless lined cabinet. Had to get one after seeing Mr. Pearson's !! This is 48"W x 36"H x 28" D I must say I'm extremely pleased with the quality (wouldn't expect anything less from Dennis!!!) and look; great addition to my KK family . Attached are some unboxing photos for your viewing pleasure.
    1 point
  6. Did a whole smoked beef tenderloin with garlic parmesan smash potatoes and roasted peppers turned out perfect[emoji7] Sent from my SAMSUNG-SM-G935A using Tapatalk
    1 point
  7. A shortbread bottom crust, fresh grilled peaches and a crumble topping. This was going to be a full recipe post but I had a couple technical difficulties along the way. Thinking back on yesterday I believe Publix snuck a batch of cling peaches in on me. You must use Freestone peaches if you're going to grill them, and these peaches were not coming off the pit. Maybe next weekend I'll try again for a recipe post. For now I'll leave you with a few pictures. It was delicious.
    1 point
  8. http://www.9news.com.au/national/2017/08/07/14/52/matt-wright-outback-wrangler-crocodile-duct-tape Outback Kamado Bar and Grill
    1 point
  9. So I didn't take any pictures once everything was done but this was my best brisket to date. I wanted to do- pork belly burnt ends, packer brisket, 2 racks of St. Louis ribs and ABTs for my BBQ. Guests were bringing the sides. Could I fit this all in my 23?!?? Let's see! brisket on the main grate first thing in morning (I heat soaked my kk overnight so it was ready to go right away) now it was time time for the ribs. Luckily I timed wrapping my brisket with when to put the ribs on. My heat deflector was on the handles of the charcoal basket so I was worried about these babies being too close to the heat. then returned the brisket with foil then on the upper rack went my pork belly burnt ends success!!! When the brisket was done I put on the ABTs I didn't get a pick of them on or any further pictures after this final verdict- awesome brisket, ribs were good - definitely not burnt so I wouldn't worry about using the lower rack again and the burnt ends and ABTs disappeared at an alarming rate over all an awesome BBQ and I didn't even have to light a second kamado! Up next- the epic dinner I cooked my husband for our anniversary!
    1 point
  10. CoCo Char and Coffee lump Issues I've had a container of both CoCo and Coffee ready to go since the third week in May. First we got slammed because the ships were all full enough that they were not booking semi-hazardous cargo because of Ramadan. Now the problem is that NYK merged with Mitsui and Mitsui does not book charcoal/semi-hazardous cargo.. Murphy's law.. all the ships scheduled until the end of the year are Mitsui.. Argh and double argh.. Right now I have no way of getting charcoal to the US ;-(
    1 point
  11. Absolutely killer cook! Mouthwatering tenderloin if I ever saw one.
    1 point
  12. After seeing this cook, I'm going to be dreaming of this cook all night. Beautiful cook and tasty, tasty, I'm quite certain.
    1 point
  13. Looks good. Once I got some clingstone peaches to grill without realizing my mistake- ended up being a pretty big pain but still delicious!
    1 point
  14. I thought I'd put some of that flank steak to good use this morning.
    1 point
  15. 1 point
  16. Here it means your screwed if it bites you lol Outback Kamado Bar and Grill
    1 point
  17. Whoa! That really IS a big croc. Don't know about down under, but usually "big croc" here in the US means "outrageous lie," although it's spelled "crock."
    1 point
  18. erik, you certainly didn't go to bed hungry and you probably dreamed all night about that tenderloin.
    1 point
  19. Aussie, sure is a tasty looking dinner and I can see why the wildlife is after it too.
    1 point
  20. Yum Outback Kamado Bar and Grill
    1 point
  21. Looks teriffic the midnight munchies Outback Kamado Bar and Grill
    1 point
  22. Looking good to me Outback Kamado Bar and Grill
    1 point
  23. Oh heck, I thought it was my skill that made my pizzas turn out perfect every time.
    1 point
  24. Thanks all!! Half the fun in this cook was figuring out the timing and how to fit everything. I really didn't want any low and slow on my Akorn, but would be ok doing the ABTs on it. Bad news- pretty soon I'm not going to be able to justify a second full sized kamado. I've got a feeling I will be giving it away soon.
    1 point
  25. And your friends and neighbors will all come over to it to rub their hands on it just like it was a crystal ball And they will exclaim, Ooowwwhh, Aaaaahhhh and WOW!.
    1 point
  26. That's fine CK you just keep rubbing it in.
    1 point
  27. Marinated a flank steak overnight in soy sauce, rice wine vinegar, smashed garlic, and, olive oil, pepper and cider vinegar. Used some for a dipping sauce. Seared at 450F then put a heat shield on the lower rack of Little Ms. Pebbles to finish the cooking. I planned to stop just under 140F but ... it went a little higher. This steak was soooooooo moist. Plated with baked potato and sauerkraut salad, dipping sauce.
    1 point
  28. I've only used beef cheeks in my Bolognese sauce. I love barbacoa, but haven't tried to make it. And, that sandwich looks tasty, even if it does have beets on it!
    1 point
  29. Hi KKers! Well, I finally got around to remembering to snap a few pics of a cook. Now this is my take on the old beer can burger cook that has been done a million times. HOWEVER, my twist is on the meat side, the filling side, and the beer side. First the meat: This was a 50/50 mix of 90/10 burger grind and a local spicy breakfast sausage. It turned out a corking good vessel for the delivery of the stuffing. Second the stuffing: This was a mixture of sautéed diced sweet onions, green bell peppers, grape tomatoes, artichoke hearts, capers, and Chevrai (local fresh goat cheese). I helped a friend do some peppered bacon about 3 weeks back and that's what I used to surround the burgers. For the beer component, I soused the Chef with some world class beer ... Delirium Tremens and Delirium Nocturnum. I can highly recommend both. They helped form the cups in the burgers with the filling. This was a really tasty cook and my company for the evening, a beautiful young lady, was really impressed with my culinary expertise. I wasn't about to tell her otherwise and that this was a throw-together quickie! Here are a few pics. The beer: And the star of the show: Sorry about the oblong picture, Dennis but I wanted to get in the KK at the bottom of the pic and I forgot about the new format. Next time. These were really good according to my company! Enjoy!
    1 point
  30. I used to use the BF quote as my tagline - "Beer is proof that God loves us and wants us to be happy!"
    1 point
  31. Yeahhhhhh. I don't really like it either 1. Most chicken meat doesn't have enough connective tissue to break down to make low and slow really make the difference that it does with other cuts. I imagine you could do this with thigh meat with some of that collagen break down, but thigh meat in my KK is so moist anyway I'm not sure it'd be worth it although it could be interesting- if you aren't going to end up eating the skin. Low and slow poultry skin is pretty gross.
    1 point
  32. I have only ever had beef cheeks cooked low and slow. Really interesting concept.
    1 point
  33. I agree with @PequodI'm definitely not a fan of low-n-slow chooks with rubbery skin. I like 400*. If the skin doesn't come out crispy I consider it a fail.
    1 point
  34. I used to do chooks that way, but you end up with flabby skin no matter what you do. I've been all over the temperature map with chooks and find 375 is the minimum temp for my tastes.
    1 point
  35. You have to make sure they are trimmed properly some people braise them .they are also used in a Mexican taco called barbacoa. I like to inject them with a beef broth cooked at 250 f inderect to an internal temp of 210 this one went to 214 but all good .they just pull apart Outback Kamado Bar and Grill
    1 point
  36. Cheers CC Outback Kamado Bar and Grill
    1 point
  37. The 23 is a great grill and can easily handle routine cooks for 5. The 32 simply gives you more capacity and flexibility with true 2-zone cooking. I'm biased, but I think it's the best grill on the planet. I have a similar situation as you where I had to uncrate in the front and roll with a slight grade down to the back. Plywood worked fine for both grills. Empty the grills as much as you can to lighten the load. Two of us could move the 23. I had four Army ROTC's help me move the 32 and cooked them a steak dinner as reward. Easy peasy.
    1 point
  38. Best bet is to contact Dennis directly. And I highly recommend the 32. I have both - 23 and 32. Both are awesome. The 32 has better capacity (obviously) and is a more natural 2-zone cooker.
    1 point
  39. Richard Johnson posk. Spend what you think a flower pot is worth. Sent from my iPad using Tapatalk
    1 point
  40. FotonDrv We buy ling cod every time we can get it here in the east. I usually buy the whole fish, and cut it up in steaks, which we vacuum pack and freeze. Here is one that we bought right off the fishermans boat. This was in Stevenson B.C. last year when we visited our son in Vancouver. They also had fresh black cod. It is more flaky than ling cod and a lot more oily. I am surprised that you can't get it in your area as it is fished off the coast of British Columbia and Alaska. Like you said, maybe some day you will get lucky. You won't forget the experience.
    1 point
  41. I was cooking in a monsoon last night but didn't get pics of the rain. It won't be long before I have another opportunity to get a pic of cooking in really crappy conditions I'm sure.
    1 point
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