Leaderboard

Weather is looking good her in Sunny Florida! Delivery window is set for 9a-1p. Fingers crossed!

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.

once again I am amazed at the cooks I see here in the forum. Most you guys and gals must be master chefs. I have never seen such beautiful looking food. I just hope someday I can post some worthy lol. I am really looking forward to all the new KK's being delivered this week and seeing all the great pictures. Happy grilling everybody and have a great day!!

Thanks all @Aussie Ora Yep I love my view for barbecuing , even more when it's snowing in winter. The Jr don't know it yet but its days are counted

Tonight's dinner was a mixed bag of goodies. I had some sausages, chicken thighs, short ribs and grilled potatoes. The short ribs were store marinated. The chicken thighs were marinated in honey garlic sauce. No plated shots tonight..sorry.

Rang the shipping agent this morning Ora is still in the process of being unloaded but should have it this week. I was hoping to use works 5 tonner to pick up Ora but it's required at work this week Bugger it was sitting in the yard doing nothing for the past week lol. I will ring the shipping mob up tomorrow and see what they charge for delivery if it's reasonable I will do that or just hire a truck Outback Kamado Bar and Grill[emoji621]

Fair enough CC...I suppose I should make clear where my sentiment comes from and quite frankly I have to say that I am painting most professional athletes with too broad of a brush. At the same time there is no doubt that collegiate athletics in the United States is also a huge moneymaking machine that benefit many, though mostly to the exclusion of the bulk of the athletes themselves except for the education that hopefully they have gained. Very few student athletes are fortunate enough (blessed?) to make it to the pros and reap the big benefits/dollars, so let us hope that they did indeed get an education that they are able to use. Your comments about the Olympic movement have to be at acknowledged as well. My sentiment about "pro athletes" started quite some time ago and is focused on baseball professionals that negotiated multiyear contracts for big dollars, only to complain a couple of years later when "they" were no longer the highest paid and then wanted to renegotiate their contract for more money because they felt they were suddenly "undervalued." Really? Were they getting bad advice, perhaps from some "greedy sports agent" or other advisers??? Who can say but then they should have signed single season contracts and been prepared to reap the rewards of another "big year" and also, pay the price when falling flat on their "big fat wallet" - OK, also have to acknowledge that most of those athletes that sign big dollar contracts have every intent and really want to perform to earn the dollars that they just signed for…heavy sigh! And lastly, I know this is not limited to just baseball... OK climbing down from my soap box and stopping my perhaps somewhat illogical rant … LOL!

Looking forward to seeing some great home deliveries this week everyone. I pray to the shipping Gods that everything comes on time for all of you

Here is some pics for my KK 23 Cobalt blue arrived last Tuesday First, a special big thank to @bosco who helped me a lot in my pre-buyer process even if he was on vacation and to @DennisLinkletter for the fine tuning before pressing the buy button The "so awaited" truck Original Package pictures The striptease begins... Had to build a ramp and decapitate the KK temporarily in his new home Children love the KK too ....;-) And the last one That's all folks.... Thanks for watching

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!

OMG, it's coming, I can hardly wait for the pixs.:)

Nice plate indeed looks delicious Outback Kamado Bar and Grill[emoji621]

That beautiful KK looks great. Towering over that little red guy. nice view. Plese post pics of first cook.

I will post the entire tomato galette recipe ASAP. I promise.

Steve, that is a beautiful plate full right off the grill.

This is indeed going to be a wonderful week for all the new members of The KK Club and for all us here! Congrats to one and all.

Hi CC - have to agree with what you're saying...I guess Curt Flood and others that first battled for free agency did do a service to even out the playing ground...

I cant wait tomorrow cant come soon enough wish the weather would hold off though lol blah rain

A few Top sirloins, maple bacon wrapped asparagus, and some chicken wings. Also tried the charred romaine lettuce with Caesar salad dressing and toasted italian bread but didn't grab a picture. It was tasty and I really liked the flavor of the coffee char. The family approves.

Nice bark on that chook great cook. The gasser looks pretty flash I've not used mine since I got a kamado Outback Kamado Bar and Grill[emoji621]

@Aussie Ora thats is one excellent dish.

@bernux - congrats! I love the color and your KK really looks grand in its new home! But the best picture is of those two precious youngsters in their new KK playhouse! You're a lucky man twice over. Kudos!

Had up my game with my gas grill to keep pace with the KK

We knew you'd say that.

Aussie, beautiful looking dinner and perfectly plated.:)

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

Awesome stuff Dennis. Again those little details which just adds to how much you think about the design of your product. I think it is absolutely incredible that you are always looking for ways to make things better for all of us.

LOL I guess the side effect of releasing a 42" grill is that people start calling their 23" grill "Baby Komo"