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Great news Dennis informed me Ora will be arriving in Fremantle tomorrow 11/8 then just have to wait and see how long it takes to get off loaded and through customs Outback Kamado Bar and Grill[emoji621]

I thought I'd whip up some burgers and dogs for dinner tonight. I cooked the burgers direct on the lower grate. Sinister with some nice thin blue smoke rolling

All I can say is it's big, it's bad, and it's beautiful.. Too heavy for our scale.. will weigh components when we assemble the next one. Our guess is about 1,500 lbs. Don't have a price yet but 5 have now been cast and drying. Still finalizing some minor details but all the broad strokes have been made..

It is bread that is made using home ground flour and I was anxious to try it. This is his recipe: Recipe attached. 45% red winter wheat, 10% rye, 10% soft wheat berries. A lighter blend for summer, we up the whole grains in winter. Sourdough Bread (45-10-10-10).pdf I only had enough winter wheat berries to make one loaf but that was probably a good thing. If it didn't work I only have 1 bad loaf to eat. Here is a pix of the leaven- Autolyse stage- Ready for 2 hours proofing- Finally ready for the KK. Baked @ 450F for 20 mins, next time I'll do 425K for a little longer. The crumb. It is delicious and I will be definitely be making this bread again. Both the aroma and taste were wonderful. I'm dying to try a slice with some nice cheese on it.:) Syzygies, I have a couple of questions for you: 1. Did you make the loaf by hand or did you use a mixer? I did it totally by hand but I am thinking I'll use the mixer next time. 2. At what temp. did you bake your loaves? Thanks again for the recipe. I did make an attempt to score the bread but it was moving sideways and I didn't want to mess too long trying to get the slashed done. Hopefully next time.

Decided to do a couple of chickens on Saturday. Here they are all set to cook. No finished pics the crowd was too hungry to wait. It was however very good.

Ok, so here is my 2nd Calzone on "Pele", though I expect my next attempt at a bake will be a deep-dish trying to live up to that epic recent bake done by CKREEF at the Bistro... The only issue with this one as I've not yet tried attempted to assemble a pizza or calzone directly on a peel is that I didn't have the dough enough towards to top of the parchment paper, allowing it to be centered when I picked up the paper to flip the dough over the topping placed into the bottom half of the dough circle. So not wanting a potential repeat of oozing innards flowing directly onto the baking stone, I slid another piece of parchment paper under to compensate. I didn't bother to trim the paper as I had a few things happening at the same time so in it went. First shot is 8 minutes into the cook at an indicated 600°F, calzone then rotated 180° for an additional four minutes then pulled out…

So my past three briskets I have done exactly the same thing. I do the following: add the lower grate and place two pieces of foil down. Then add a drip pan with water. Slather brisket with mustard and black ops rub. Set grill to 275 degrees. Smoking pot added about five min before meat goes on. Place brisket over the drip pan cook until IT of 160 roughly 6 hours. Remove brisket and sprtiz with worstishire sauce. Then wrap in butchers paper and back onto the grill. Cook until probe tender usually about 4 to 5 hours. Remove from grill and rest in cooler and blanket for 1 hour. Mans bam the juiciest brisket I have ever had to date. This is my new system and unless things change, I'll never do it another way again.

Through customs, on the truck, headed east! At 5:41 this morning it was somewhere in the middle of Arizona. Should be here next week! Now to check traffic reports and make sure there aren't any major issues....

Great news! Not sure how customs works down under. It took mine 1 week to go from boat to truck for transport.

Those look great! I was hoping to have some burnt ends last weekend, but totally ruined a full packer cook. I used the smoke pot for the first time and didn't even get a smoke ring. Nothing went right with that cook at all. Still grumpy about it. For those that say the KK won't dry things out even if you try - I have proof that isn't true.

The coals were only in the back half of the fire box and the foil is to catch any drips. It did not restrict any air flow.

Aussie - you life is about to change forever! Congrats on the new arrival! Lots of pics, okay?

That the pull in case of emergency handle...lol. its my flashlight. When the dome is open it shines on the grates perfectly. Good eye Ryan. I don't use Dexter (my right side KK) too often. I think its about time to have a little party and get both KK'S smoking.

Excellent news wont be long now remember lots of pics

...and she's on the road!

After eating a few more slices of this I believe this is the best tasting cheesecake that has ever come out of the Bistro and the texture was spot on. Going to go through the recipe and try and simple it down a bit then I'll post a recipe. Of course it might take a few attempts to get it right Sent from my XT1585 using Tapatalk

I like getting all the mucking around out of the way. A more relaxed way of cooking. Sent from my XT1585 using Tapatalk

My son hates when I cook what he considers winter food (soups, stews etc...) in the summer. Doesn't both me any. Cooked outside so the house doesn't heat up. When it's time to eat air conditioning is running anyway. Sent from my XT1585 using Tapatalk

That is great news buddy. Can't wait to see delivery day photos

Nice cook I think it's a great way getting your grills going early all the mucking around is out of the way Outback Kamado Bar and Grill[emoji621]

With the unexpected Myron Mixon Book Signing our weekend cooks got reversed. This was supposed to be Sundays cook instead it happened on Saturday. Because of that I wasn't even going to take pictures but Mrs skreef grabbed the camera and started snapping so I guess I now have a cook thread. . . Very tasty. Would definitely do this recipe again except I would cut the Sherry back to 1/4-1/3 cup. At 1/2 cup it was a touch sweet. Sent from my XT1585 using Tapatalk

That looks terrific nice pot pie bet it tasted great Outback Kamado Bar and Grill[emoji621]

Removed crazy picture. We want to see the 42".

Baked a couple of loaves of sourdough this afternoon. Kooker is at temp. I folded sun dried tomatoes into one loaf and added sliced fresh jalapeno in the other. They were both very tasty.

Cookin with my baby she's got great big crust Shes long, lean, and lanky and aint she great to eat Shes my baby and I love her just the same Crazy bout that pastry cause Calzone is her name Calzone Calzone What makes your big crust so hard? I love her. I love her just the same Crazy bout that pastry cause Calzone is her name You know what mama told me? Mama said son... Keep away from that cooker - she's gonna take all your time Hey, hey, hey boy.... don't laugh about my mama - you hear that? Hey man I told you man.... You don't know what you doin boy - don't laugh about my mama Calzone Calzone What makes your big crust so hard? I love her. I love her just the same Crazy bout that pastry cause Calzone is her name

Beautiful!

@CeramicChef many thanks. I have never been much of a burger maker but these were pretty good.

Even though I'm allergic to shrimp, I would take the risk on this.

Thats funny. It probably weighs more then a smart car.

What a wonderful cook! I like the whole concept of a shrimp pot pie. Beautifully done. Kudos!

Thank you McKenzie... His first take on this one, so thought we needed pics. Mrs. Reef's Bistro

Ugh.... Loaded with much calories.. Who cares when its your birthday... Lol Mrs. Reef's Bistro

Me, too! Got hooked on them in a little Mom & Pop Italian spot in south San Jose - Dimaggio's.

So does my KK, for only another $25 on Amazon. https://smile.amazon.com/dp/B00GM477G8

This is just BAD ASS!

You sure are, love my carbon steel de Buyer pans, every last one of them.

I've been reading this thread and trying to keep up without going to sleep. . BBQ isn't science it's an art form. This is sucking the fun out of BBQ. Just my opinion don't hate me for it. . Sent from my XT1585 using Tapatalk