Leaderboard

This is a record for me the third fish dinner this summer. I have discovered how to get fresh and I mean fresh fish. I kind of like it.:) Cooked on the KK at 350F for about 15 mins. It was moist.

My butcher was kind enough to make this up for me gave it a good salt and left to dry out in the fridge and on it goesreadyafter a tenting ready to slicemade up some more of the swede and parsnip mash yumsliced the belly up and plated with the mash tasted great thanks for looking Outback Kamado Bar and Grill♨

I just got my new KK 23" and I'm beyond Excited!! I've been wanting to Smoke a Swineapple ever since I saw the video from Jeff "Smoked Meat With Jef". I must say it turned out perfect and extremely tasty!!! I highly suggest you give this a try!!! Attached are some photos

@HalfSmoke - done geeking out for the day - (btw - I worked in nuclear power for 32 years before retiring. My Masters Thesis was a 3-D heat transfer model for a new reactor control blade design using Hafnium as the control element. Yeah, I can geek out with the best of them!)

I agree Tony that would be very cool the grill is in palm springs i dont think he is there anymore however i did email him and he is sending me a autographed photo i will post it when it gets here

Thanks, CK, but I'm with CC. I 'm not fond of the food watching me eat.

Well i think for my 23 cobalt blue kk i will go with blue phoenix. ..i was also considering blue ember but i like phoenix better

This was from the other day on my kj I have this spinning at the moment Outback Kamado Bar and Grill♨

I ended up spritzing heavily and forgoing the water pan. I had pretty good results.

Thank you for the Welcome! I received delivery of my Terra Blue KK last Friday; I was like a kid in a candy store . Thanks to all the great post, unpacking and setting up was a breeze! As for the temp settings, I set it to 225 using a mixture of the CoCo and Coffee Charcoal; total cook time was about 4.5hrs to reach the desired internal temp of 160. I put the carved out pineapple in a blender, mix in some garlic, pepper, and salt; I used this to baste the Swineapple

I was out of town for several days and spent a few hours last night trying to catch up on all the posts over the weekend. I had never hit the "limit" before on giving Reputations on the Forum. (If you've not hit it before, it's 10 in a single day.) So, I ran out about half way through reviewing posts. Is there a reason for this limit? Can we get the Admins to lift it or at least increase it to like 25.

I had seen someone make some grilled avocados and I was curious about that. Made some grilled salmon， grilled eggplant， and risotto. Everything turned out well except the eggplant. My good friend had it in her garden and let it go too long. It was very bitter. Oh Well， everything else was great. I will definitely do grilled avocado again. Grilling it gave it a whole other flavor that I enjoyed a lot.

It took me a while to decide what I was going to cook for this month's challenge when it hit me that one of my favorite Asian dishes used a barbecued component. I love Vietnamese food and among my favorites is the delicatable bahn mi. My favorite version of bahn mi is the bbq pork bahn mi. So I set out to make one for the challenge. Most components came from the bahn mi cook book and I slightly modified them for my tastes as well as the kamado. First things first， the meat.components for the marinade， plus seasame oil that I was toasting. Vacuum sealed boneless pork short ribs and let them marinate for a few days in the fridge. Then I set out to make the pickled veggies. Daikon radish and carrots and the pickling liquid. I also had to massage the veggies with sugar and salt which felt kind of weird and I couldn't get a picture of.Those sat for 2 days in the fridge. I also baked bahn mi rolls. This was my first real baking experience in a KK and man it is way more even than my oven! Hahaha. Anyway here were the ingredients. Ready to mix!Ready for the first rise.formed the rolls.while That was rising I filled up the kk with coco char. O had never used a full basket of just the coco char but I was hoping it would help give my bahn mi rolls a little more of a neutral flavor. I didn't want tons of smoke flavor on them.after That was stablized to the right temp and the rolls had their second rise， on they went.spritzed then as soon as they went in and I actually didn't have to rotate the pan because they were cooking very evenly (this was on my old rectangular baking stone which gave me enough surface area for the whole pan of rolls)next component was homemade mayo. I had only made this twice before and this was my only successful attempt. I had some left over pasturized eggs from when I wanted to bake with my kids， so I also didn't have to worry about any of the food safety stuff. Ingredientsfinal product.I also needed some maggi sauce，which I could not find. Luckily there was a recipe for a homemade version.simple Ingredients just boiled for a while. Letting it cool. When it came time for the meat， I added some fresh charcoal and a big chunk of pecan. Then got everything to 225 and added the meatthey we're on for about 2 and a half hours when I foiled them with butter， Brown sugar， and sesame oil.after a little less than an hour I took them out and started basting with the remaining marinade.sliced Those beauties up. Then it was time for assembly. Sliced the bread and scooped out some contents to make room.Which Made spreading the homemade mayo on evenly slightly difficult.drizzled on the homemade maggi sauce and layered on the meat.love That garlic chili sauce on there (this is optional， but I always put it on in restaurants)pickled veggies.thin sliced cucumber and cilantroand here's the whole sandwichsoooooo good.my 6 year old said it was the best sandwich he ever had in his life.

Some may have already seen this on my "First Butt" topic but since this is brisket, I felt it deserved it's own topic – LOL! Since the brisket immediately followed taking off my pork butt this took place at night and I neglected to take a picture of the brisket going on - this due to lack of adequate light and the need to get Pele buttoned up to begin the brisket cook without temperature getting out of control. The pictures are the wrapped brisket coming off for inspection even though it felt really good and loose in my hands and then on the platter just before I rewrapped it and threw it in a cooler to sit for the next 4 to 6 hours depending upon when my guests arrive. As I begin to slice for serving I will make sure to take pictures of the brisket. If I have any of the point left I will make burnt ends out of it...

Outback Kamado Bar and Grill♨

Once a geek always a geek. 'Tain't nothing wrong with that!

Home alone tonight and could not resist another batch of Tony B's nachos.;)

Next time, after you slice the eggplant, liberally (I mean liberally!!) salt the eggplant and let it rest for at least an hour. Then rinse off the extra salt before cooking. Should help with the bitterness.

Any way to get Raichlen to autograph it for you before it ships? That would be sooo cool!

Thank you! I probably stole the idea from you in the first place!

Thanks. I didn't even think of it until we were eating and my husband remarked that this was a meal full of good fats. So I think we were treating our bodies well also!

Stiles, that's a great name, Blue Phoenix.

Freak me out? Time to time? Are ya kidding me? I'm freaked out by all your great cooks. The head on that fish just weirded me out! I get freaked out all the time. Weirded out is a whole different matter!

Great looking plate of food. . LOL on the title but you're taking the fun out of it. I like freaking CC out from time to time. Sent from my XT1585 using Tapatalk

Once the lights go out outback Australia will be the place to be the stars shine brightly looks like I'll have to fix my own ship lol Outback Kamado Bar and Grill♨

Ribs look good. It's kewl how that bakery did the name on the loaf of bread. Sent from my XT1585 using Tapatalk

Aussie your making me hungry great looking meal yum yum

I was reminded of the old SNL routine about the dessert topping and floor cleaner - Shimmer. http://www.nbc.com/saturday-night-live/video/shimmer-floor-wax/n8625 BTW - stunning grill (no, I'm not biased - LOL) and nice job on the solo move.

Thanks @tony b It was a rousing success but did lose a little crunch on the bark...here come the payoff pics........ THE PAYOFF

@ckreef - that money shot is just outstanding. A sure fire winner in the Challenge.

Never seen bacon like that before with the loin on the end.

@KevinD - you could always convert that corned beef brisket to a nice pastrami. Just rinse off the corned beef seasoning, a quick soak in some water to pull out some of the brine, then rub down with lots of black pepper and ground coriander seeds. Then, a nice slow smoke.

@Gnomatic - maybe that's the name of your SECOND KK!

Seriously tasty looking cooks. Good luck with the rest of the burn in; looks like you've got it under control.

Since I'm not a huge sauce fan the brisket did not go into Pele cut up and covered in BBQ sauce to let it soak in and become like a candy coating – it sounds like some like it that way? I only used a portion of the point and put the rest in the freezer to play again on another day – who knows, I might try cutting it up next time and sauce it, and then it on the smoker just to see if I'm missing something good… A nice little crunch on some of the edges and chewiness with the additional smoking time - I know I don't have to tell this group how good it smells! Here we go:

Feel honored to be part of the KK family and I thank you for the warm welcome I look forward to seeing and sharing some great eats with the KK family!!!

I'm a Counter Culture Coffee guy (they are out of Raleigh NC). Lots of single farm coffees from all over the world - Central/South America, Africa, Indonesia. Selection varies with harvest times. https://counterculturecoffee.com/store/coffee If you like the darker roasted styles, try Baby's Coffee out of Key West (they have a bigger processing plant in Louisiana). https://www.babyscoffee.com/ If you want to try something a bit unique, go for Pinion Dark Roast out of New Mexico. https://smile.amazon.com/Piñon-Coffee-Dark-Whole-Bean/dp/B00PBFANKQ

It's making it! It is on its way across the Atlantic. I can't track it again until it gets closer to California. July 30 is currently the best eta.

Hey all. Migrated here at Bosco's suggestion due to my drooling over KK's over at The Guru. I guess that makes me KK Kurious. There is a KK in my future. Don't know when. Don't know what. Until then, that'll be me ogling your fine grills and tossing in the random question. Like many of you, I suspect a KK (or two?) will be the end of a journey through various cookers over the years. Started consolidating down to two cookers two years ago with the purchase of a large-ish insulated cabinet smoker then and a Kamado Joe (for everything but smoking...I thought) two months ago. The Kamado is a pleasant surprise. Didn't expect to enjoy or use it as much as I have. Now that I know, I'm imagining a further (and maybe final) consolidation step by migrating into KK land. Might take a year. Maybe two or three. But I'm on my way. Pardon my drool on your pics until that day comes.

Next time, instead of foil, use the pink (unwaxed) butcher paper. It's Aaron Franklin's technique. It is a great compromise on the TX Crutch - you don't lose the bark like foil wrapping and the butcher paper soaks up a lot of grease and holds in the heat to speed things up a bit.

I crave them every once in a while too and this really hit the spot.

I generally prefer NY or Italian style pizza but every 20th pizza or so I'm in the mood for something else. If you think of it as more as a calzone type dish that might make it seem different to you. This is not what I crave when I want pizza.

Charles, it was really good coffee. But I'm wondering a couple of things about that Cat Crap Coffee. First, who noticed that the beans came out of the cat unscathed? Second, who followed the cat around collecting cat crap for beans? Third, who was the poor schmuck that got rookied into taking the first drink of Cat Crap Coffee by his "friends"? You know nobody would in on the joke was gonna go first!

I want to try a cup of cat crap coffee - can I start feeding my cats beans? . Seriously I would try it. I have no food phobias. . Reef's Bistro

I need to see photos of that sucker bogged down with meat. Days like this make me happy that I am no longer vegetarian

Shuley, my wife grew up in Austin and Ft. Worth. We go back regularly just for the food. You have to hit Stubbs. Try to time it right and there are really great concerts in his "backyard". Franklins is also fantastic. The beauty of Texas bbq is the diversity. Everyone has their preference, but none of it is bad. Also, if you like Mexican, hit Trudy's Texas Star. It is one of my fave restaurants in all the US. My wife and I named our first child (a gorgeous springer spaniel) "Trudy Margarita" after this restaurant. Have a margarita but do it as a Mexican martini. Try Matt's El Rancho. Again, an Austin Mexican institution. The food trucks are fantastic. Haven't had a bad one yet. After all the margaritas, bbq, and Mexican, you will need to hit Kerbey lane. Great breakfast place. The gingerbread pancakes will erase the sins of the night before!

We love our cookers for a reason. Make comments like nuprin's on other forums, you'll get laughed at, or something else. The fact is though, to a person, everyone on this forum, and then some, will say the same. KK's cook better, it's that simple. Rob

Drip pan and charcoal basket. The spare parts kit with some tools and grout are inside. Shoulda thought of this sooner. Must be the heat...

800 lbs of charcoal. This should get me through the first practice phase. Safely packed away in the shed before forecasted afternoon thunderstorms. I think I could have ordered more... Time to turn my attention to the main attraction.