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Made a nice chowder with the haddock bag juices for lunch today.

Thanks, All! I appreciate you looking and I really appreciate your kind comments. @ckreef - the cooks are the easy part. It's remembering to shoot the pics that's difficult!

SK, there is no way I'd part with my grill. Sous vide is a cooking technique that is just as awesome but in another way. I consider it to be a necessary tool in any kitchen. It compares to nothing else. It is a must have tool just like the KK is !!!! I just has some pan fried potatoes that were delicious. I made them with some leftover sous vide potatoes.

I haven't been in this thread for a while. Saw i never posted my Carrot Cake. Mrs. Reef's Bistro

Trying my hand with Potatoes... Didn't think they would grow but here they are, pop up. Mrs. Reef's Bistro

Charles, you need to show Susan some videos on how SV works. It's not exactly "boiling the food in water." It's just the medium we used to transfer heat into the food and has zero impact on how the food tastes. It's what's inside the bag that counts!

Yeah!! they look very tasty and good. Pineapple, I'll have to remember that. especially since I lived in Hawaii before moving Calif. you guys are so inventive with your cooking, I have a lot to learn. Just got some 2 oz. fillets in today two to a pack. any suggestions?

Those chops look delicious.

Looks great. I wouldn't have ever thought to try that.

that sucks.... but remember it could always be worse. I think that I hold the record for longest shipment. When I ordered; weather, boats, customs into Canada etc etc caused massive delays. My delivery took 4 months and shipping to Canada from Indo was not easy for Dennis. He kept me in the loop through the entire process but each day was like torture. I actually have a post where I tracked the boats progression. Luckily most KK's are bought from the inventory in Calif. I think that you made the right choice with the 32" and taking your time to decide was the right choice. Once it gets there, you will never have a care in the world again

Agree with Mac, welders gloves, or any gauntlet type heat resistant gloves will work. An option is Steven Raichlen's gloves, but I imagine there are plenty of less exspensive alternatives. Rob

@Izzy - geez, that just sucks BIG time! I know how disappointed you must be. I wish you lived here in OKC … we'd fire up TheBeast and whip this feast out in short order, slug a few back and have fun doing it!

Yeah I'm a shocker for it was cooking on the Joe when I said wait till the kk gets here you reckon you love this that's going to blow your mind lol just after that the shut up part began lol .I'm waiting for the blokes at work to say it next Outback Kamado Bar and Grill ♨

Really cold meat will suck up extra smoke in the beginning. An hour or so in the freezer helps a little bit and only adds a few minutes to the overall cook time. Reef's Bistro

LOL - gave me a good laugh this morning. Yea we all tend to drive our significant others crazy with all the BBQ talk. Reef's Bistro

Thanks skreef that's nice yeah I'm sure I'm not that much different to everyone else that was in the waiting stage .dee told me off the other night she said will you shut up about that bloody komodo I know your getting one funny Outback Kamado Bar and Grill ♨

Hey Aussie, I'm in Perth with 7 mates for Rottnest to Sorrento Surfski race last weekend in November. Makes sure you Stoke up the KK Sent from my iPhone using Tapatalk

Did you go with all teak or with the stainless inserts on the side tables? I also do not see the basket splitter just the basket ?

Welcome back. I would think the butt on the top rack and beans on the main grate. This will give the beans some separation from the charcoal.

Wow...great documentation Reefs! And a wonderfully tasty looking mouth watering pork shoulder! If we quit our day jobs...imagine what kind of restaurant "we" could collectively have! Talk about printing money!

Good luck I hope you get a pot full.

Aussie still can't wait till you get your KK.. We are excited for you Mrs. Reef's Bistro

Not only she looking out for you but for me too with my hard earn Trucking money... Lol Mrs. Reef's Bistro

Thank you CC.. Im sure there's a great Lady out there for you. Especially when they find out that you can grill some Awesome food. May they be very deserving of you. Mrs. Reef's Bistro

Definitely do some SV - sushi rare. It will be amazing. Trust me! Sous Vide Tuna Times and Temperatures 'Sushi', Rare: 100ºF for 10 to 20 Minutes (37.8ºC) 'Sushi', Medium Rare: 129ºF for 10 to 30 Minutes (53.9ºC) Medium Rare: 132ºF for 10 to 30 Minutes (55.6ºC) Tuna belly needs to be seared at high heat to get all that yummy fat happy! Just be careful and don't overcook it. Depending on thickness, probably only 15 - 20 seconds a side on the KK sear grate (or cast iron skillet).

Hurray, meat pics!!! Looks seriously tasty, Ken!

MacK, get a nice piece of Alaskan Copper River Salmon. It's in season right now (limited season and it must be line caught). Stuff is amazing. You won't eat other salmon once you taste it. The color is a brilliant orange, not that faded out pink stuff they try and pass off as salmon in the supermarkets. I've done it SV, with a lemon slice, a little S&P and some fresh dill in the bag. Glorious!!

Great taco dinner. You seem to be nailing the cooks. Reef's Bistro

Thats another great meal you have there. There is something so tasty about building your taco then eating it. Will try this on the weekend if all goes well.

Looks great CC! Carne asada is definitely on the list of things to get right on with the KK... looking forward to using the searing grate.

Great looking tacos CC the steak looks scrumptious Outback Kamado Bar and Grill ♨

Thanks for the kudos and kind words.. Grill looks great, ready for smoke on the water.. Shoulder is much better but still a long way to go.. worst part after the initial weeks of pain was not sleeping well for weeks. Have fun with your KK!