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Sorry about being absent from the forum lately. Miss Jean has me doing lots in preparation for the change to Mrs Geo on July 23d. Also had family reunion on Jean's side of family, and planning a trip to Iowa for my family reunion in early July. On that trip, Miss Jean will get to meet the sisters of my deceased wife. Should be a great trip. But I digress... This IS a forum about KK cooking! Made some Baby Back Ribs to take when we visited family recently. When they got them, the ribs were 2-days old. They must have still been edible... They sent me this picture as a "Thank You". The KK is making me a popular guy!!!

LOL - that got me laughing. When I bought my second one the girl at the bank was freaking out a bit. Thought I was hooked into some Internet scam and was going to loose my money. I had to assure her I had dealt with this company before and was not about to get ripped off. Nice to know she was trying to look out for me. . Now for the hard part - the wait ..... Reef's Bistro

So, the KK was sitting there, after pulling sear duty for tonight's sous vide steak dinner, grill fully heat soaked. Seemed a shame to waste a good burn...so whipped up a batch of biscotti dough: Macadamia, fresh rosemary, Coke Farm heirloom polenta meal, orange zest...just to hit the high points...and baked them. Twice ;). If the local dry farmed Early Girls were available...I'd use what coals are left for an overnight drying/light roasting session...but another day it will have to be.

Howdy KKers! So it was a miserable evening to cook last evening. The temperature was only about 95F, but the humidity took the Heat Index to 110F! Just flat dadgummed miserable. It's forecast to be a Heat Index this evening of 115F or better this evening! HOWEVER, ever the trooper, I was not to be deterred (I had a couple or 3 or 4 COLD beers ...). Here is a cook of mini peppers, summer squashes, Vidalia onions, etc. 90/10 hamburger, and cottage cheese. Simple, quick, healthy, and easy! Here are the veggies on the flip side of the Grill Grates. The torpedo burgers on the main grate of TheBeast. And finally a couple of money shots. Here is a money shot with Pete The Salt Pig supervising (as usual!). Thanks for looking! All y'all be safe as temperatures rise. Stay hydrated!

Then Chris it is, Chris!

I know your used to me being Aussie Joe on the guru and like Aussie Ora they are just names referring to the kamado and we're they are located my reality name is Chris pleased to meet ya mate Outback Kamado Bar and Grill ♨

Funny I got the self help desk so no help at all and no weird looks 😊was stoked when Dennis answered the phone Outback Kamado Bar and Grill ♨

@Stile88 - nah, I couldn't care less about the count. But I really do love sharing good food with the good folks here!

@Aussie Ora - thanks, Joe! Simple does indeed have its merits.

I'm a Private Client at one of the world's largest bank holding companies. I have accounts all over the world. When I went into my bank to send the money to Dennis, the young woman assigned to my account gave me the third degree. After about 5 minutes of grilling, I asked to see the Branch Manager. He started grilling me as well. He said this was an unusual transaction. I said maybe for you, but not for me; you've got exactly 5 minutes to get this deal done or I'm out the door and my cash goes with me. They did the deal. The transfer for my second KK went MUCH smoother. You would have thought I was the haed of a band of international terrorists!

It's all reputation. And Dennis is such an honest trustworthy guy. He backs his product and that is what matters most! Take comfort in knowing a beauty is being tiled in short order and will be on the water in no time. Time to let the guru know that we have another convert! Congrats again buddy and I love the tile choice

Hey CC you trying to boost post count lol All kidding aside that is a great looking meal looks very tasty Thanks for sharing

Nice cook CC simple can turn out so dam good you just proved it Outback Kamado Bar and Grill ♨

Thats a perfect weeknight cook, fast, easy and delicious. I'm glad your staying hydrated too. And thank you for the compliment my friend.

Cheers bosco it's exciting sending your money to another country to buy something you have never seen lol Sent from my SM-P600 using Tapatalk

Cheers CC the exchange rate was not the best but you get that looking forward to unpacking it Sent from my SM-P600 using Tapatalk

Congrats buddy. You are in the big leagues now

Let me be the first to officially welcome you to the KK World, Ora! Congrats to you!

I sent my payment to Dennis today so the process has started woo hoo .if I can do crackle this good on my kjc using the joetisserie can't wait to see what the KK can do Sent from my SM-P600 using Tapatalk

I have a chamber vacuum machine in New York; we use a good clamp machine in California. The potatoes are vacuum sealed already cut up, and go cold into a cold bath, then SV 85 C for 75 minutes. 85 C is the threshold for cooking pretty much any vegetable. They don't overcook, and this process neither adds nor removes water. It's pretty much ideal, and I've tried everything over the years. In particular, steaming or boiling potatoes it's pretty easy to overshoot. And it's very easy to cool potatoes back down in an ice bath if they're vacuum sealed. Or one could plan ahead, and just throw the packets in the fridge or freezer. Twice cooked starch is a thing. It's the secret to french fries, for example.

Yes, two is easier. A sous vide precook for pan-fried potatoes is perhaps our overall favorite application. Tonight we're making hash with leftover steak. For one meal involving a very particular foodie, I sous vide precooked potatoes 75 minutes (60-90 ok) at 85 C. I then dried them several hours on a rack using a fan. I then pan fried them with attitude in ghee. This was over the top; one could skip the drying phase. My friend was dumbfounded; he kept staring at pieces of potato in disbelief.