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Hi folks! I didn't have time to do a proper documentary this time, but thought I'd share some of pictures from my Independence Day Brew and Q celebration. It was a great party composed mostly of my eldest son's friends, but I had a few friends too - two of which provided live music. Sorry I didn't have time to take and post more pictures, but I was quite busy cooking, cleaning and hosting. I hope you enjoy the pics. If you have any questions, please let me know! Protein menu 2 pork butts, pulled, using Kaeding's Classic BBQ sauce and secret rub 1 UDSA Choice Brisket done Texas style (Bill Jamison recipe) 6 racks of St. Louis cut ribs done Kansas City style (Bill Jamison recipe) 4 brined, roasted chickens cooked beer can style (Myron Mixon recipe - modified) Cowboy baked beans (Emeril Lagasse recipe) using my home-brewed Belgian dark strong ale Equipment Nimoy (23" Kamado Komodo): Overnight brisket cook and ribs on the 4th Original Mushi Kamado #5 green: Overnight pork butt cook and 4 roasted chickens on the 4th Original Mushi Kamado #5 orange: Simmering the Cowboy Baked Beans in Dutch oven over mesquite lump and pecan wood chunks Camp Chef expedition stove: warm and serve On Tap (all home-brewed) Freedom Ale '16 (NW IPA dry hopped with Citra and El Dorado hops) Wit (Belgian White with tangerine zest, juice and green coriander seed) Deep Sixx (Robust Porter style) Pictures

I am normally a proponent of changing one variable at a time when perfecting a recipe...and having a KK had been that variable for most of my recent cooks. That being said， the price of brisket at my local Wal-Mart has been steadily climbing...not to mention none of them have any lump charcoal at all all of the sudden. My sister in law agreed to meet me at Costco and I picked up my first prime brisket. I trimmed and seasoned it like I normally would. I let it sit during the day in the fridge. Then I started my fire， set my vents and went to sprouts for some abt ingredients. I put it on about 11. I'm sorry no actual cook pictures. Pulled it at about 3:30 pm because it was probing like butter. Let it rest for an hour and took a small potion of the point because I wanted to re attempt burnt ends. Cubed it up. I tried to go sparingly in the bbq sauce (last time I had too much)， then added rub. Mixed it all up and the onto the kk above the ABTs. (i can't believe I have only made ABTs 2 times. They are so Flippen good And gone in about 5 minutes) After about an hour (stirring every 20 min or so) this is what they looked like. We smacked on those and the ABTs while we waited for the last family to arrive. Then I sliced up the brisket. I didn't take pictures. I know， I know， bad shuley. It had the same bark as the outside of the point. Noticing the distribution of the day in the point， it seemed much more even than my previous briskets. When slicing the flat， I was a little disappointed because it APPEARED the same as my previous cooks. Luckily I still had some because it was definitely more tender and more moist as well. The biggest difference was how much more tender than my previous flats have been. Obviously， it wasn't as tender as my point but it was pretty dang tender. Definitely my best brisket to date. Also， I was so much better about the over night thing this time. Much more confident in my settings. I only went to bed 1 hour later than normal and I only woke up once to peek at my remote thermometer. Progress!

Outback Kamado Bar and Grill♨

Under "Guess this Meat", I'll go with wagyu ribeye

Tracking those ships became an adventure and an obsession

We can upgrade the front latch.. to a CNC cut one with roller bearing and cam. We also have springs that are zinc and nickel plated then sprayed inside with a clear plastic coating for rust protection. Looks like you have some carbon steel contamination on the sheet metal right and left of the handle.. this needs to be cleaned up.. it will be very thin surface rust. We can also upgrade your front draft door dial with a new spring loaded version with new knobs. Your grates could also be upgraded from 1/4" to 3/8" too. Please do NOT try to remove the firebox to clean the grill.. It's surely wedged in and has crazing. It's fine the way it is but could easily break from the force needed to unwedge it.

I've decided that an extended super long rest (even as long as the cook) in a cooler is mandatory for at least the flats. Being a point man myself, I usually serve the point first with only a bit of sliced flat on the tray. So many times, while slicing I thought it "looked" and felt "less moist" than I would have wanted, no wet shine for a photo. Only to discover it's sooo much more moist the next day and makes awesome sandwiches. I have a water heater in the kitchen that we set dangerously hot to aid in dishwashing/removing oil. I take a couple of 1500ml plastic bottles and very carefully fill them with hot water. set them in the bottom of the cooler.. then my brisket wrapped in foil and towels on top. I then add a couple bottles on top every then and now..

Outback Kamado Bar and Grill♨

I am doing everything I can to remain patient about the delivery of my KK, but it is killing me! I bought one that was already on the boat, but not yet delivered to port. Website says late July delivery expected. I completely realize I am getting ahead of myself here, but is there a way to determine what boat it is on? If so, I could follow it with the AIS data. I could probably just call and ask Dennis, but I feel bad bothering him just because of my own over excitement. @bosco I read through most of your delivery story and it seems as though you are now an expert at these things. Any suggestions?

Can you move the car? Rob

I hope I'm not double posting but the system seems to be behaving oddly... Possible lesson learned though I will have to confirm with Dennis or perhaps the rest of you can chime in with your best recollections… As I was working to uncrate Pele I noticed that the way the bottom of the crate/supports were constructed around the wheels it would seem that they are meant to roll off the side that corresponds with the front of the KK. For anyone that ends up having to unpack in a semi confined space, make sure that the pallet is placed so that that side, has plenty of room for the roll off. In my case that did not happen so I find myself removing more wood bracing on the bottom of the pallet so that I can roll Pele off from a different side. The left side of the picture is the front of Pele and I literally have 4 feet from the edge of the pallet so I'm going to have to roll her off from a different direction.

We had about 35 guests in all and hunger was abolished! The pulled pork was wiped out but I had plenty of other left overs that I sealed in FoodSaver bags and placed in the freezer. We had a bounty of appetizers and not enough side dishes, but the protein menu would easily handle 50 people. It was my first brisket cook on the KK and it turned out great, although the temp dropped to 160 F while I was sleeping. All the juices that settled into the pan, which I primed with a quart of chicken broth, were cooled, fat skimmed, and the remaining gelatin was reintroduced into the sliced brisket for warming and serving. I do the same with the pork butts and it makes for incredibly moist and flavorful eats. I was amazed that the Mushi held a perfect 220 F all night long while smoking the pork butts - I've never done an overnight on that one but glad I gave it a shot. Thanks for the comments!

That is a spectacular steak. My guess is wagyu NY striploin.

I guess Kevin's not aware of the embeded transformation program. Rob

Garage before and after successful delivery - now the real work (and fun) begins... Use your imagination… The pictures obviously uploaded out of order – LOL!

That is beautiful!

I could have cooked the racks a little less. I will try and post the pic again.

I was involved in a study of weather observations through log books of ships from as early as the 18th Century basically jotting down the weather observations of ships to help science very tedious but it actually gave you the tracking of the ships you were looking at speed wind and where they were heading. But most importantly helped build a graph .so will be good to see.like I said Glad going to Singapore I don't won't my KK anywhere near the south China sea lo given todays verdictl Outback Kamado Bar and Grill♨

Awesome news - hopefully it won't travel around the world like Bosco's did. It was almost painful watching Bosco's container tracked on GPS. Reef's Bistro

Awesome buddy. Hearing the ports etc brings back memories. Once you get you packing slip with boat info I will show you where to go so that you can track the boat via GPS

Not long now spoke with Dennis today Ora should be shipping Wednesday can't remember if it was this Wednesday coming or next week from there it goes to Singapore because it's being sent LCL less container load then it's a matter of time until the container heading for Fremantle gets filled because of Ramadan there is a back log of goodies waiting to be shipped so won't take that long to fill .exciting times ahead Outback Kamado Bar and Grill♨

It was a bit of a rough start, as they delivery guys arrived late and wasn't quite prepared to what they were dealing with. They had a box truck but the ramp was too narrow for the wider feet of the KK to be pushed up there. I was hoping the lid didn't have to be take off, but it was the only way to get it on the truck at that point. Luckily, it was easy to do and not that hard to put back on once I got it.Everything got to me in one piece today minus a tile that fell off during the pick-up but the drivers did a good job of setting it back up on my back patio. It still took me and a friend to help the two drivers to get it over the grass effectively.I have to say, it's quite stunning in person and while showing some wear and tear for a 10 year old grill on the spring, gasket, knobs and metal latch, the tile itself looks brand new. It's truly a work of art and I feel great pride of having something that was crafted so well. It's like a Ferrari standing next to my other grills. I loaded it with about 4 pounds of smallish pieces of RO charcoal to give it a burn through overnight and will report back once I start doing some cooks!

@ckreef You are in for a treat from Bosco. I just did some chicken leg quarters on Sunday, injected with the marinade he's sending you. YUMMY! And, if you ask nicely, he might toss in a packet or two of Poutine gravy mix! Which I put on my mashed potatoes and roasted chuck roast on Saturday!

SERIOUSLY twisted!

Ck, you are a riot, fish for the weekend. Oh no what have I started! Steve, thanks. I appreciate your compliment.

@EGGARY - That sounds like an excellent sangria. I am not much of a wine drinker, but I have a weakness for champagne. The bubbles in that sangria sound great! I also like @tony b's suggestion of substituting a sparkling rose. I attached a recipe for a cava sangria. My wife and I had it at Jaleo - a Jose Andres restaurant in Washington, DC. We fell in love with it and immediately began scouring the internet for the recipe. I found it at Food.com, but it is originally Jose Andres'. It is sweet, but it packs a punch.

It's a common lament on this site, "Why did I wait so long to buy it?" Like I used to do when buying cars - open a special savings account and automatically stash a bit of money each payday until your accumulate enough to buy it. Painless.

Very nice cook. CKreef you just earned a gift from a Canuck!! PM me your address I am about to send you some chicken goodies that I sent Tony and Robert last year.

You are going to have a ton of fun. And your head will explode from moistness. I thought it was hyped up and would be a small difference. Needless to say....it is NOT a small difference.

Hey Tony, Right now I'm leaning towards a fairly organic, natural locally sourced stone version of something like this, in a semi circle...a KK'S about 6 feet on each side of the chimney, with proper height work space on either side. Simple, but nice brick/stone compass mosaic in the center of an abutting circular patio....possible pergola over whole thing. You'd step down off the deck on increasingly larger split stone grain wheels, onto said patio, walk across to the semi circular wall of grillage and chimney....Lots of fun, hanging lighting etc... Working on it...