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So the KK gets here on Tuesday. But we had some people over for lunch. Did burgers and chicken wings. The Weber kettle has been good, but I am so looking forward to taking it to the next level.

Pressures on I'm sure I will have fun learning how to cook on Ora can't wait spun a honey and macadamia chicken roll last night Outback Kamado Bar and Grill[emoji621]

My first one of the tomato season but not the last, these are soooooooo tasty, just ask dstr. Ready to bake using the baking stone, temp. 375F for 45 mins. Plated.

Thanks for the comment Rob. I pulled both edges back after covering the whole lower grate. Worked perfectly. Here they are about a hour from taking them off. Yum!

My weekend cooking plans got all screwed up again. None of the grocery stores in town had my main ingredient for a planned Mediterranean cook. Go figure but I do have that worked out for next weekend. . Meanwhile I did find some really fat (over 2") shark fillets. Planked them on Prometheus. . I had some small potato halves and squash grilling on Cassiopeia. . Dinner is ready. . After dinner adult beverage was a Bistro Mud Slide. . For desert we had cheesecake stuffed peaches. Fortunately my son came outside and enquired about the peaches. I guess we were enjoying the mud slides a little too much and almost burnt up the peaches - LOL . Sent from my XT1585 using Tapatalk

I pulled the basic recipe from The Amazing Ribs website. The Prime Grade trip-tip was corned for 10 days; soaked in cold water for 24 hours, then seasoned to rest in the fridge for 48 hours. It was then smoked for 7.5 hours at 250 degrees. I used a combination of Real Montana Cherry lump charcoal and KK extruded coco charcoal for the burn. I was more than pleased with the result!

Coconut crumbed prawns stir fry for dinner last night Outback Kamado Bar and Grill[emoji621]

Yup cheesecake stuffed peaches coupled with the mud slide and you have a serious desert menu. Sent from my XT1585 using Tapatalk

Yea diabetics look away. The mud slider was a total sugar/alcohol coma. But I loved it. Sent from my XT1585 using Tapatalk

As a former jock, a baseball catcher, I have to ask Just what you think an amateur amounts to being? I had my college education paid for by playing baseball. I traded my services for tuition. I got paid a stipend along with that. That amounts to pay for play, the very definition of a nonamateur. I also played in the minor leagues. What I got paid was a pittance, but I still got paid. I never made it to The Show, never even got to see The Big House. Have never made a major league roster, was I am amateur? It has been widely reported that the Aussie Olympic team took one look at the sorry state of their assigned housing in the Olympic Village and booked accommodations in a Rio hotel. Given Kevin's arguments, I certainly hope those Aussie jocks are paying for those rooms out of their own pockets! I used to live in Colorado Springs, Colorado, home to the largest USOC training facility. Our "amateur athletes" are subsidized in more ways than you want to know. They are on the payrolls of Bank of America, Wells Fargo, etc. and their jobs are to train and win medals. The IOC and the USOC are billion $ entities. The guys who run the IOC and the IOC and the other Organizing Olympic Committees are all paid well into 6 figures at a minimum. So much for "Amateur" status, huh?

Oh yeah! Wonderful cook, Aussie! Kudos to ya.

Aussie Ora, these are the some of the best tasting chili's a person can eat. these are the medium hots, they have good heat and great flavor. the hots can be a bit much for the family and the milds are best left to the gringos . CC, I agree, They are a real treat, i look forward picking up and roasting a bushel every year. Packaged and stored in a good freezer without a defrost cycle a bushel will last me all year. Hatch Chili's. My inlaws picked up a bushel of Hatch chili's for me in Ruidoso yesterday. I roasted and packaged them this morning. I started out to get several pics but only managed to take 2, the temp was quickly making its way to 107 as i was roasting these.

When you get the KK up and rolling you need to invite those same people back over for lunch. Sort of a before and after celebration. Sent from my XT1585 using Tapatalk

Here we are 5 days later. We'll call it a week so I can get my tasting schedule on Saturday nights. Starting to get a little color. Sent from my XT1585 using Tapatalk

I think you will really like the rotisserie on the kk. It seems so well thought out compared to others I have used.

Looks great!

Way to go Aussie. Keep the joetisserie spinning Sent from my iPhone using Tapatalk

That is exactly what I did, light my grill for a cook:)

Thanks, Aussie, no sugar added.,

CC, wait until you try thin crust pizzas atop the baking steel! I was a non-believer...thinking there wouldn't be that much difference compared to even the thick shaped KK stone (which I love by the way). I am able to get very, very close to the same results using my Neapolitan dough mix at 550F on the steel compared to 750F on the stone saving me considerable fuel and the time to manage 750F! And smash burgers atop 3/8" plate are incredible too. Different tools for different applications. Can't wait for Dennis to get his baking steel ready for purchase!

You can bake on anything actually even your SS grates.. the difference is in the thermal transfer.. The more dense the material is the more heat is transferred and if less dense less heat. It really depends on what you are baking. For standard crust to thick crust and bread our baking stone works great.. if a stone is too hot the crust burns before the toppings are cooked, too porous and the top burns before the crust is ready. For cracker /Neapolitan pizza you need a baking steel that is screaming hot. Yes, Ken you are correct the heat deflectors are the same material as the grill's hot-face while the baking stone has a very targeted/engineered density for baking and a nearly polished surface.

I wont forget you 2 many pics to follow lol

Don't forget the uncrating pictures!

Somehow, I think he's up to it

I've never been a fan of allowing professional athletes to compete in the Olympics. Over the years it SEEMS like the US men's BB team has exhibited the attitude of entitlement - while I personally would not like to see US men's team lose I think they need a dose of humility so in that respect, I hope somebody does beat them. And I have to agree with you Aussie Ora, I think that they should not be on a cruise ship, they should be in the Olympic Village with the rest of the athletes. I sure as heck hope that they are paying for that out of their own pockets and that no US Olympic organization funds are being spent to pamper them in that way. All of the money should be going to train and support our amateur athletes! But since this is the Komodo forum, I say let's go light up our KK's for epic cooks in celebration of the vast majority of the Olympians!

What's going to be exciting is waking up to see what Aussie cooked last night for dinner. Maybe we can steal some ideas for our dinner.

@MacKenzie- True on both counts! Pressure's all on @Aussie Ora!

That is terrible HalfSmoke but on the positive side maybe work will go by pretty quickly knowing you have a pot of gold at the end of the rainbow.:)

Looks like mine will arrive in the area early next week, but I have work-related travel so won't be able to take delivery until early the following.

OH yeah that looks fantastic great cook skreef looks so tasty Outback Kamado Bar and Grill[emoji621]

Tough to understand by measurements, better to see it. Designed to give you the most possible real estate possible.

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.

@skreef you are a baking genius, that cheesecake looks amazing.