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So here are the mandatory pics start to finish lol Almost herethe drivers name was Ben I explained how excited I was that it's here he had never heard about a Kamado before so I quickly got him up to speed showed him my classic and said what was in the box is the pinnacle of Kamados. and in placeat this point I went down to the shop to get some things but mainly for a Stanley knife which proved invaluable. Started cutting off the cardboard hope there is a grill in there and not a washing machine [emoji1] got rid of the cardboard and unwrapped ittook of the rampI took out all the screws on the bottom but one cnr would not budge when trying to lift it I was wedged in unfortunately there was no crowbar in my crate so I got my hammer and flathead screwdriver and started dismantling itfinally got it offlike everyone before me this this is wrapped up got the accessories offthen the restI took everything out of the grill that's a big table that just got overloaded lollifted it of the boxand off the pallet I then put in the thermometer and the top cap that cap has a weight to itput the split pin onthen started unwrapping everything else the rotisserie basket I left the baking stone and heat deflector wrapped for now but look what else I got the rotisserie basket is going to be great but this will be fun also thank you Dennis and everything assembled I'm totally amazed at how beautiful this is everything from the double bottom drip pan to the grates are quality pics can never do this justice it's amazing much larger than what I thought rubbing my hand over the tiles was a special moment lol feels great and the lid lifting yeah awesome I'm so glad I got one Outback Kamado Bar and Grill[emoji621]

I just got this for a garden ornament I'm not going to cook on it its to beautiful for that lol Outback Kamado Bar and Grill[emoji621]

These are pieces of keibasa beef sausages wrapped in bacon, stuffed with cream cheese and topped with brown sugar. OMG, very good. Cooked at 280 degrees for one hour. Top grill and no deflector stone. MadMedik Sent from my iPad using Tapatalk

Cooked up some marinated chicken and corn on the cobb tonight boy was it so moist and delicious

It looks bloody beautiful larger than life just running my hands over the tiles amazing Outback Kamado Bar and Grill[emoji621]

I love the sound of KK crate being opened in the morning

I first had limoncello two decades ago, walking back from a snorkling cove on Panarea. Buried in a tiny shop's chest freezer was an unmarked bottle. A shot really hit the spot on a hot afternoon. The next summer I was renting a house in California with a large Meyer lemon tree. I made extract for limoncello from about 60 lemons. Harried, trying to pack out of there, something possessed me to try putting the spent zest through the garbage disposal. Expensive mistake. The summer after that, I brought large bottles of limoncello to a Fire Island beach house. 3 AM rooftop parties definitely confirmed the "dancing on the roof of a taxi" reputation limoncello has in New York. We ran out in the wee hours one Saturday, and I was pressed to produce another bottle. I tried slipping in my experimental Key Lime batch without warning. Picture half a dozen partiers spitting out in shock, at once. A decade ago in Ravello on honeymoon, we asked if the limoncello was homemade. "Sempre a casa!". There was also a small factory in town, very different style. I haven't tried sous vide for this, though it's a great idea. I lean toward cold extraction, but my insight from these experiments were [1] The fruit matters. Everything else is secondary. Limoncello is a crime of opportunity; one can't make the best limoncello from the lemons available on demand, this has to be a reaction to unbelievable lemons. [2] Use twice as much rind as the standard multiple week steeping recipes (found in many books and online) but steep for only a few days. [3] While I call for Everclear for its extraction power, my friends from the beach understand alcohol better than I ever will. The voices of experience say that Absolut is the least expensive vodka worth drinking. Not for flavor, but for the all important "digestibility", however one wants to put this. My recipe: 750 ml Everclear (151 proof grain alcohol) 24 unwaxed organic Eureka lemons 500 ml water 2 cups cane sugar Wash lemons. Peel just the yellow part of the zests, into a 2 quart ball jar. Add Everclear. Let rest for 3 to 4 days, to make lemon extract. Boil water with sugar to make simple syrup, let cool. Strain lemon extract into simple syrup, bottle, and store for serving in one's freezer. Makes 1.5 liters.

Excellent. If the corn is super fresh, leave it in the shucks to steam in its own liquids. Nothing better.

Yeah you are right I've cooked nothing yet and am really looking fordward to the difference in the meat but as far as grilling veggies or other sides the classic will be just fine Outback Kamado Bar and Grill[emoji621]

I'm with Bosceaux, red is a great color for a planter. Rob

Do me a favour one day. Cook something you like one day on both same temp and tell me your thoughts. I was shocked with the difference

I'm so stoked been figuring out if I can use the new rotisserie shaft with the motor I got with my joetisserie it's 11.40pm at night and the new long shaft works great had to loosen of the wing nuts to get it in place then tighten back up spins perfectly both ways Outback Kamado Bar and Grill[emoji621]

Wait to you cook on Ora then revisit that question i doubt u will be going back perhaps a 19 tt for overflow

Looks like you have some nice red planters now. Uou will never use the other ones again

You can do a burn in anytime..............fire that baby up and cook up something good for Dee!!!!!!!! PS - Have a cold one for all of us mates working now (and wishing we were there)

Aussie - let light the fires and kick the tires. Do that burn in and reward yourself by searing off some nice steaks at the end of the whole process! Congrats again to ya!

Sure looks pretty! And the first straight rod in the wild! Can't wait to see what you cook first.

Fire that beauty up!! Rob

Nice simple dinner - looks great. Sent from my XT1585 using Tapatalk

Congratulations Aussie!! Ora looks beautiful. If you are like me I couldn't keep my hands off of it even now I still go out and rub my hands over those Beautiful tiles. It looks like it's found a great home and I'm looking forward to seeing lots of cooks and pictures. Happy grilling mate!!

Cheers CC words pictures postcards can't describe how well built this thing is the tiling is amazing I was blown away by the size makes me think how big is the 32 is. Not to sure about my first cook something simple so I can work it into my burn in Outback Kamado Bar and Grill[emoji621]

Thanks for sharing your fun.........Like Bosco said before, it never gets old watching the delivery & unpacking!!!! I was smiling the whole time I was looking at your photos ! Too much fun!! Congratulations and enjoy!!!

Aussie! Well, she's finally home and she's a real beauty! Great pictorial; thanks for all the great shots. Words just don't do your KK justice, do they? I couldn't be happier for you. Now, whatcha got up your sleeve for that first cook?

You've hit the ground running with some great looking cooks.

The new KK is gorgeous. Bonus points for getting the picture of the delivery truck before it even got to your house. As others said, I am jealous of the new rotisserie shaft. I hope I see that one hit the store shelves soon. Looking forward to the first cook.

Cheers mate can't wait to see yours it's a great feeling I unpacked this myself which was fun but took forever these things are over engineered and over wrapped lol Outback Kamado Bar and Grill[emoji621]

Congrats! Dennis had mentioned the special packaging that he had to do for your market, interesting to see a "box" then the "bag" and finally the "crate". Enjoy!

Congrats my friend Ora is beautiful you have to be so happy your absolutely right pictures dont do any justice at all cause when you see it in person it is unreal .. Happy grilling

Then I got her to feel the weight of the double bottom drip pan and it was you'll be washing that heavy sucker lol Outback Kamado Bar and Grill[emoji621]

Awesome KK and really great pictures. Can't wait to see some of your Australian magic on the KK. Yup a few of us are jealous looking at that straight shaft rotisserie attachment. I think you are the first person to get one from Dennis. Sent from my XT1585 using Tapatalk

Took me 6 hrs to unwrap it lol a few drink breaks along the way lol new thread has be created with all the pics Outback Kamado Bar and Grill[emoji621]

http://blog.sousvidesupreme.com/2011/10/easy-limoncello/ Easy! Lemoncello Makes 2 quarts. 10 fresh lemons for zest 1-1/2 cups castor superfine sugar 1 quart water 1 quart vodka Fill and preheat the SousVide Supreme to 135F/57C. With a vegetable peeler or sharp paring knife: Remove the zest from the lemons. (Save the lemons themselves for another use.) Take the time to scrape away any bits of bitter white pith. (from the underside of the pieces of zest) Put the lemon zest into a gallon zip-closure cooking pouch. Add the vodka. Cook for 2 hours: Meanwhile, in a saucepan over medium heat: Completely dissolve the sugar in the water and set aside to cool. When the cooking time has elapsed, strain the vodka into a bowl or pitcher. Stir in the simple syrup and pour the finished limoncello into clean bottles with tightly fitting stoppers. Chill well and enjoy!

Awesome Aussie Ora but get on with it already first picture was 6 hours ago. You do like the slow tease. Sent from my XT1585 using Tapatalk

That looks so good.

Congratulations on your delivery. Looking forward to seeing more.

Just an update I will do a full unpacking later there was a sticker saying crowbar but I have not found one took the bolts out but one cnr is wedged in so will not lift off so I'm dismantling it with my trusty hammer and screwdriver lol Outback Kamado Bar and Grill[emoji621]

Maybe to get a Stanley knife Sent from my iPhone using Tapatalk

I'm on the night shift and will follow through. How does one get something this amazing and put it on hold to got to the store

Aussie, could you please hold off for a few hours? I'm on my way to bed for the night and I don't want to miss anything.

Jeez mate. This more drawn out than an Itie opera Sent from my iPhone using Tapatalk

Just a quick tease gotta go to the shop then I will start unpacking got photos of the truck but are on my camera more to follow at some stage so stoked it's here Outback Kamado Bar and Grill[emoji621]

Stile, you are lucky I'm not within reach of that corn. I love corn on the cob, actually had it for supper tonight and having it again tomorrow. I know that chicken turned out fantastic too.:)

@Stile88 - beautiful picture. I love grilled corn, especialy when it just starts to caramelize the sugars and it just begins to GE some dark brown. Very nice cook! Kudos.

Oh yeah baby!!

I've got my fingers crossed for you Aussie Sent from my iPhone using Tapatalk

Just got the call will be here within the hour camera at the stand by lol Outback Kamado Bar and Grill[emoji621]

Looks good Outback Kamado Bar and Grill[emoji621]

You don't need to take yours apart. I would keep it on the skid and pay delivery guy a bill to use his pallet jack all the way down to where it needs to go and inbox it once it is where it needs to be

Hello Rick here are a couple pictures of the shelf hanging. I don't know if you got this resolved or not but thought I would send the pics anyway hope they help out

Went out to dinner with some friends last night. Ordered cheese quesadillas. They were stuffed with diced tomatoes............I almost ordered something else but thought.....If Mac can do it, so can I !!!!! I still don't like tomatoes