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Every summer I look forward to making cucumber sandwiches. Today was the day, first I needed to make some sandwich bread, then pick the cucumber fresh from the garden. Fresh from the vine. It is a simple sandwich, mayo, salt, pepper and cucumber slices. Plated.

Did a fresh clam pizza with arugula and a simple anchovy pie. My biggest fan preferred the anchovy pie. Me too.

Slow cooked lamb shoulder on the KK today, I was working from home so managed to get it on at 8.30am, it come off at 6pm. I’d say it was tender

We hosted a cookout at our house this past Saturday with forty guests. The menu consisted of pulled pork, brisket, ribs, jalapeno poppers, smoked mac and cheese (no pics) and smoked baked beans. We smoked the mac and cheese and baked beans on Thursday and reheated them in the oven for the dinner. The three pork shoulders and 16lb brisket went on at 9:00pm on Friday. These were both done and pulled at 11:00am and six racks of ribs took their place. I used pecan pellets for the butts and brisket in the cold smoker and went with apple wood for the ribs. Everything turned out great! Pork butts are on. The brisket is added to the top grate. These are done and ready to come off. The ribs go on. We cooked fifty poppers in the vision grill while the ribs were finishing up. Unfortunately with the amount of work we had to do, I did not get any additional photos. The food was a huge hit and I now know the limits that my 22" can do at a given time.

Got a couple of tomahawks huge as froze one because these are are good for two .. .gave it some purple Crack. . And some gunpowder loving this stuff cheers tony. . Onit goes reverse sear style. . Ready for a rest whilst I ark up Ora for the sear. . Time for the sear. . Another rest. . I managed to grill some corn in between this.. Ready to carve. .and all sliced up .. Plated with some corn and airfried chips with chicken salt .yum. .gotta love the simple BBQ shot lol Outback kamado Bar and Grill

As soon as she started eating solids I varied her diet. I fed her stuff like tongue, snails, spicy foods, and anything else we ate. I’m hoping it sticks and she becomes an adventurous eater like her dad. Sent from my iPhone using Tapatalk

Hello fellow forum members (and specifically KK owners)!, Dennis sent a note recently about a SBB42 in the Bay Area that needed a new home after a photo shoot. Being a KK owner for 3 years (23" Ultimate) and loving every minute I get to spend with something on the grill, I decided a while back that I would need a 32 Bad Boy. Well as owners on the forum know, occasionally opportunity to purchase a lightly used grill arises. I saw Dennis post the 42 SBB from his recent photo shoot and I thought an extra 10 inches could come in handy. Of course reason eventually overtook emotion and I realized you'd have to be slightly insane to go to San Francisco, a city built on steep hills with ridiculously small streets..... Doesn't that SBB actually weigh in at about 3/4 of a ton? Yea, it does. I passed on the offer. Whew, that was a close one... Well, after sleeping on this idea for a few days, and bidding a catering gig for a Luau near my home, I realized that cooking a whole pig seal the deal. I decided to cook a small 30lb pig on my 23 Ultimate and have some friends over for dinner to do a practice run on a whole animal, albeit a small animal. I cooked the pig in two pieces; even a 30lb Pig was too big for the 23. The cook went perfectly; hindquarters on the lower grill and the head and forequarters above via the top grate with longest legs down. It was delicious! Now I realize that if you were paying me to provide a whole pig, you'd want it presented whole, not cut in half with the drippings from the head basting the hindquarters below. Am I right or am I right? As luck would have it, the 42SBB in SF was still available and the photographer was finished with his work, so the SBB was either going back to Carson, CA or some lucky soul was going to SF to pick it up and take it home. I made a call, discussed the situation with both Dennis. He encouraged me to give it more thought stating that 3 guys moved his across his yard and down 3 steps without issue. Mind you he told me that they were not big guys, just smart…! With Dennis assessment and complete confidence that this was replicable in SF I contacted the photographer and we assessed the location. He seemed bullish on our ability to recover the KK successfully and even offered assistance. (He did mention that his wife was eager to have the beast removed from her backyard) Since everyone thought we could do this, I began designing a transport solution using my 5 x 10 Landscape trailer. Equipped with a few 2x4's and hardware, I constructed a bracing system for the SBB using the 2x4 pockets on the side of my trailer, then purchased a 1-ton Strap 'come-a-long' from Home Depot ($27). I figured that if I could keep the KK trapped in timber and I strapped the feet to the wooden floor of my trailer, I could transport the KK and use my ramp and the come-a-long for loading/unloading. Simple, right? Sorry that I didn't get a shots of loading / Unloading, all hands were required on deck! Every once in a while, everything goes right and this happened to be one of those times! Below are some photos of my trailer, the KK in situ at the photographers home, the KK loaded and braced and finally the successfully unloaded beautiful Cobalt Blue Super Bad Boy at my home. The 23 Ultimate seems a little jealous of his larger sibling, but there are plenty of cooks for all! The moral of this tale is that should you ever need to move a KK, it may seem like you need an army, but a little consultation and the help of a few friends and some mechanical advantage, and you too can do this! I will be cooking on this unit all week and will share some photos of those cooks later on. I think my next purchase will be more Coco char as soon as Dennis figures out how to get it stateside!

Fresh reds with the scales left on, butter, liquid crab boil, and Tony’s. Waddya got? Redfish on the half shell. Sent from my iPhone using Tapatalk

My second tomahawk turned out great.. . Outback kamado Bar and Grill

Big Bad 32” in Olive Gold pebble.

Yesterday at work an idea started to form. Took a quick mental inventory of what I had at home: Large ripe peach - check Frozen blueberries I picked this spring - check Blueberry pie recipe - check Crumble topping recipe - check  With all the components at home an idea was born. Let's see what I can do with this.  I started by cutting a peach in half and scooping out some of the flesh (chef's snack). Filled it with homemade Blueberry pie filling and topped with a crumble topping.   Baked it indirect at 400* for about 40 minutes.  Let cool for about 10 minutes then served. I always thought my cheesecake stuffed peaches was the best. This was way better, took stuffed peaches to a whole other level. Really simple procedure. Hardest part was scaling it down for one peach. Maybe this weekend I'll post a full recipe with my two stuffed peaches recipes combined into one post. 

Mahi Mahi Acqua Pazza served with fresh green bean Caserole and yellow potato, bacon, cheddar something. Acqua Pazza translated means Water Crazy - don't ask me I didn't name the recipe - LOL Side dishes cooked on the Oval Jr, fish cooked on the KK. Fantastic meal. I seasoned the fish with Slap Ya Mama Cajun seasoning so the fish had a little bite to it.

After a disastrous try of making bread in the KK last week, I decided to jump back on thehorse this week with a batch of Pain de campagne and Pain au Bacon from the book Flour Water Salt Yeast. It actually turned out tasty and not black. I decreased my temp from last weeks 500 to 450 and once I dropped the bread on stone I closed the top hat. Also decreased my times from 35 or 40 to about half. Here is my Hybrid dough proofing. So I tried 25 minutes gave the bread a rotation and another 10. A little too long for the rectangle loaf. Ok onto the straight leaving Bacon bread tried 20 minutes with a rotation and another 10 minutes and the money shot! Next week I am thinking a merlot rosemary with cracked pepper sourdough... maybe

Did a Wagyu brisket overnight and just served to family visiting from NZ. They never had that cut or bbq like that. All guests blown away. Gossamer held the overnight temp within a 4 degree range without one adjustment. Incredible. Sent from my iPhone using Tapatalk

Hi i just got my Komodo Komado 23. Cooked on it 3 times so far and couldn’t be happier. I had dinner tonight with my neighbor, Max, who is in his late 80s and a retired NASA scientist. I told him about the Komodo, specifically the grout used for the tile. Recently we were at a function at a NASA museum in town and I asked him what he worked on and he replied everything in the room. Max is a thermodynamics scientist, “everything that goes up in space must get really hot and really cold.” He knewexactly what i was talking about when i mentioned the grout and helped develop it through his calculations. It was developed to hold the mirrors on telescope that went into space so they would not move one millimeter or they would be useless. He worked for NASA shortly after Von Braun arrived and was one of the German scientist that was brought over after the war through a program to gather mathematicians and scientist. Pretty cool stuff Happy grilling and cook a steak for Max. He can only eat fish and chicken due to his health. (Still will have a stein with me though!) Cheers Josh Huntsville,Al

I've taste tested the chicken salt and tried it on a couple of things, just not fries yet. I typically don't make a lot of "chips." So, I broke out the plum hot sauce today. I did a batch of spring rolls in the air fryer and used it for dipping sauce. HOLY MOTHER OF GOD!! I should have read the label first before I dunked a roll in it. It's made with scorpion peppers - 2nd only in heat to ghost peppers, and just barely. Within a minute, my nose was running and the top of my head began to sweat. If there's plum in this stuff, you sure don't taste it because of the heat! I mixed it with some of the Kakadu plum sauce to knock it down to bearable. That was an hour ago and I can still taste some of it lingering in my mouth. My tongue still hasn't forgiven me yet!

Finally, fresh corn on the cob. @ Tony,

Awesome footage of an Australian magpie from a reverse camera ready to swoop .during breeding season the male becomes very agrssive defending it's nest .and has injured heaps of people with its sharp beak . Outback kamado Bar and Grill

Hi folks. I'm new here. I just took delivery of a vibrant blue 32" this week.

I agree, having two KKs is the perfect situation. Well maybe 3 would be better LOL not sure.

Tee hee, I have to say that I agree with @Tyrus. Where IS the beef @MacKenzie? Tyrus, thanks for asking after me. I have spent the summer doing a little consultancy work but am now about to start more full time work again. First day back in an office turns out to be in the week leading up to a party where we will be feeding 100+ people. Lots of planning and procuring to do. Am finding time to grill and eat but no time left to post!!!

Above pictures are a scaled down version for 2 people.  This is a really good recipe. Easy and almost impossible to screw it up. Serves 4 to 6 people. Easily scaled down for 2 to 3 people. 2 pounds fresh zucchini (3-4 medium zucchini), cut into 1/8 inch rounds.  1/3 cup thin sliced (or diced) sweet onion. 2 Tbsp Mild olive oil. 1 tsp herbes de Provence 1 tsp kosher salt  1 tsp fresh ground black pepper 1 cup fresh grated Gruyere cheese (or any fresh grated hard cheese) Combine the above ingredients in a bowl. Oil a ceramic baking dish and add zucchini mixture. 4-6 md plum tomatoes (or Roma tomatoes) cut into 1/4" rounds  Lay the tomato slices overlapping to mostly cover the zucchini. Bake uncovered, indirect at 400* for about 40 minutes until top is bubbling lightly and tomatoes are slightly charred. Let rest for 5-10 minutes before serving. Note: this dish will soak up a lot of smoke flavor so try and burn a clean fire (unless you want it Smokey). I warned you. 

Made a new recipe for pesto today using the mortar and pestle. This recipe only used 1 clove of garlic where my first batch used 4 cloves for the same amount of basil leaves. They both tasted very good, what can I say. One of these days I'll put it on a KK pizza. Off to make another batch. Done, this one I plan to give to a friend, it is better. I worked a little faster and perhaps that helped.

The police in Sydney Australia are looking specky .. Outback kamado Bar and Grill

It took one hour with my grill temp between 550-600 to get the following results: I found it interesting that there was about 100 degree difference on the stone itself even though the fire seemed even to me. Also took some temps on the outside. Sent from my iPhone using Tapatalk