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And carved and plated Outback Kamado Bar and Grill[emoji621]

On it it goes starting to get something this is a cook in progress Outback Kamado Bar and Grill[emoji621]

Well yeterday did the burn in and was good all was well so tonight it was time to do some steaks i must say was the best steak i have had I seasoned them with tuscan seasoning Prep shot Had the grill up to 550 to sear After searing 2 min a side then moving steaks to main grate for 8 min i was done Here is plated shot And of course money shot My son wanted fries so that i had going in oven while rest was in phoenix Well thats all folks

Hello Everybody I did my first cook today and took a few pictures. It was a simple cook with New York steak marinated in kentuckyaki sauce. Plus 2 chicken sausage with pineapple and garlic and some white corn. Simply cook BUT I haven't done any grilling in over 30 years and didn't even know where to start. it tasted great though. That Kentuckyaki sauce is aged in oak whiskey barrels. Question; how long does it take for the KK to cool down? I closed it up after burn in yesterday but it was still hot this morning only about 100 degrees, buy I didn't have to relight it to cook the steak and corn. I checked the latch and it was all the way down and the bottom vents were closed ( I thought) all the the way. The only thing I can figure is that the top vent wasn't tight enough. Any Ideas what might have happened? I just went out to check it and found the large bottom vent was open about a fingernail width, 1/64 inch would that do it? any answers would be appreciated. Everybody have a great weekend and I look forward to your answers.

Outback Kamado Bar and Grill[emoji621]

First, with the latch closed, push down on the handle, and if there is any movement, it needs to be adjusted. Second, the top vent needs to be snug, but not tight, you should only need one hand to close it. Third, your gap in the lower vent could very well be your culprit, these vents need to be checked regularly, they can work open, and over time, ash can build and prevent a good closure. An easy check is light a fire, add smoking wood, and once you get good smoke, close everything and see where smoke is coming out. These grills take time to cool, but the fire should be out, overnite should be completely cool. Rob

Hello, everyone!! I took delivery of my 22" KK a few weeks ago. Like everyone else, very impressed with pretty much every aspect of the process, and the quality of the product. I've been using a Weber Smokey Mountain Cooker and a Weber gas grill for the last 15 years. I essentially made a deal with the dev... I mean my my wife. She thought the KK was beautiful and agreed to the purchase as long as I disposed of all my "ugly" grills. I'm a seasoned "smoker" but still learning the nuances of the KK. I purchased the lower grill rack, larger pizza stone and basket splitter. I ordered the side tables later and am still waiting for those to arrive. The delivery was relatively smooth. The delivery guy got the KK into my garage and I enlisted the help of three friends to help me move it to the backyard. I was hesitant to remove the lid but it turned out to be a "non-issue". I put 2x4s through the blue ropes around the legs like it shows in the users manual. Piece o' cake. My wife chose the Light Vibrant Blue and we couldn't be happier with the appearance. I received bronze replacement tiles and black grout but Dennis indicated he would send me blue tiles and gray grout. Many of my accessories had the word "bronze" written on the labels. Somewhere out there there is a person with a bronze KK with a bunch of stuff that says vibrant blue. Again, non-issue. I'm considering a Sunbrella cover but hate to cover up such a beautiful piece of art. I'm in Texas so the sun and heat can be a bit brutal. I'd hate to see this fade. I look forward to learning from all of you. I've been a bit of a "lurker" on the site for awhile. The positive comments by everyone certainly pushed me to make the purchase. I have not named my KK and probably won't. I do find myself admiring it out my window all the time. Again, I look forward to participating in the KK community. -Stoon

Here are the burnt ends:

Steak frites, nothing better. Well done!

Chekc out Adam Perry Lang. He has a Recipe for BBQ Sauce using the drippings of the Brisket. rocess: Hands-On Cooking: Beef Preparation: Long Cook (Over 2 hours) Serves: 8-12 One 8- to 12-pound whole beef brisket, trimmed to fit your cooker. tip: Whole briskets often come encased in a thick layer of fat. Trim this until you have a layer that’s only about 1⁄4 to 1⁄8 inch thick, depending on how thick a rim of fat you prefer on your sliced brisket. 1/2. My Texas barbecue revelation happened in New Mexico. The displaced Texans tending the ranch where I worked blew me away with the most elemental food. It was just brisket cooked for what seemed like forever with post oak and coals. It emerged with that dark, nearly black, bark encasing juicy meat, some of it meltingly tender and unctuous and some with an appealing chew. Each slice was bordered by a pinkish hue—the mark of a steady flame. Over years of meditatively cooking (and eating) brisket, I tweaked Texas tradition until I found this recipe, which I consider the ultimate version—I call it “get a book” brisket, because it’ll have you cooking for a long time. But whether you pass the time by reading, chatting with good friends, or dozing off, I promise you: The wait will be well worth it. Ingredients Paste 6 tablespoons mild chile powder, preferably Chimayo, Ancho, or Hatch 3 tablespoons prepared yellow mustard 3 tablespoons beef base in paste form, such as Better Than Bouillon Seasoning Blend 1⁄4 cup garlic salt 3 tablespoons coarsely ground fresh black pepper 2 tablespoons chili powder 1 tablespoon lemon pepper 2 teaspoons kosher salt 3⁄4 teaspoon cayenne pepper About 3⁄4 cup canola or vegetable oil 1⁄2 cup Apple Juice Spray Wrapping Mixture 1⁄2 cup honey 1⁄2 cup firmly packed dark brown sugar 4 tablespoons (2 ounces) unsalted butter or margarine, melted Finishing Sauce 1 cup APL BBQ Sauce, or your favorite BBQ sauce 11⁄2 teaspoons apple cider vinegar Fleur de sel Techniques Used Board Dressing Buddy System Moisturize Optional Savory Herb Brush Rest in Foil Kiss With Smoke Watch Seasoning Wrap With Foil Preparation 1. Combine the paste ingredients and spread on all sides of the brisket. Combine all of the seasoning blend ingredients and sprinkle evenly on all sides of the brisket. You may not use all of the blend. Let sit at room temperature for 1 hour. 2. Preheat an indirect barbecue with a drip pan and hardwood (preferably hickory, oak, or pecan), a ceramic cooker with deflector plate and hardwood (preferably hickory, oak, or pecan), or a charcoal or gas grill with a box or packet of hardwood (preferably hickory, oak, or pecan) to 275°F. 3. Using your hands or a brush, evenly, but lightly, coat the brisket with canola oil. Insert a remote thermometer in the thickest part of the brisket. Cooking Method 4. Place in the cooker, fat side down. After 2 hours spray every hour with apple juice spray. Cook until the internal temperature reaches 165°F, about 6 to 71⁄2 hours (the colder the meat is going into the cooker the longer it will take). 5. Meanwhile, combine the wrapping mixture ingredients. 6. Lay out a double sheet of aluminum foil, top with the brisket, and cover with the wrapping mixture. Securely wrap in the foil. Reinsert the thermometer. Place back in the cooker and cook until the internal temperature reaches 195°F, 2 to 21⁄2 hours. 7. Meanwhile, line a small cooler with a beach towel or other large towels to insulate the inside of the cooler. 8. Remove the brisket from the cooker and carefully unwrap over a baking dish or disposable pan, reserving the liquid. Lay out a double sheet of aluminum foil and top with the brisket. Strain all of the juices from the pan through a fine- mesh strainer set over a liquid measuring cup. Discard any solids. Allow the fat to come to the top, pour off, and discard. For the enhanced sauce, reserve 1⁄2 cup of the beef liquid. Pour the remaining defatted liquid over the brisket. Securely wrap in the foil, place in a disposable pan, and transfer to the cooler. Cover the top with the towels, close the lid, and let rest for 1 hour. After the brisket has rested for about 30 minutes, increase the temperature of the cooker to 300°F. 9. Meanwhile, combine the reserved beef liquid, BBQ sauce, and vinegar. 10. Remove the brisket from the cooler, carefully unwrap, coat with the sauce, place back in the cooker, fat side up, and cook for 30 minutes. 11. Paint the remaining sauce on a cutting board, top with the brisket, and let rest for 10 minutes. 12. Slice the brisket against the grain into 1⁄8-inch slices, dredging in the sauce. When you’re carving, you’ll notice that the grain changes direction when you move from the flat to the point. Don’t let it throw you— just make sure you’re cutting against the grain at all times. Sprinkle with fleur de sel.

Dinner, grilled patties, fresh veggies right out of the garden just prior to cooking. The potatoes are new and awesome. Things only take a few mins. to cook these days.

@Stile88 - beautiful inaugural cook. It's really hard to beat a great steak and potato meal. Very nicely done! Kudos.

one thing that I find with KK cooking is that beef takes on a beautiful pink/purple colour on the outside. Even when just using charcoal, you can tell that the meat was cooked with wood. That goes to show the efficiency of the vacuum that is created with the KKs design. Your steaks have that pretty colour indicating that they were cooked just right!

Love steaks every once in a while. How did you like cooking on your new baby?

Very nice cook Bruce I had same issue and as bosco had told me i had residue buildup on and around corners of back draft door so this wouldn't allow me to close it all the way even though i thought it was tight against Once i cleaned both front and back draft doors this solved the issues and the no more red coals after i shut the grill down It really amazed me not even a 16th of an inch would allow that and how little air flow is needed My grill takes a long time to cool down once it is heat soaked but there should be no red coals after its extinguished

made a nice salad to go Outback Kamado Bar and Grill[emoji621]

Outback Kamado Bar and Grill[emoji621]

Trying to get crackle this is my first spin it's going good so far need a couple more spins to get it right Outback Kamado Bar and Grill[emoji621]

Looking good Aussie that is going to be so delecious

Nice cook Bruce looks tasty when I unpacked Ora I pulled the front and rear vents out to get the tape of the inside that was securing the packaging and cleaned the slots out and pushed everything firmly in place. As Rob said I think this is something we need to check on no big issue Outback Kamado Bar and Grill[emoji621]

Stile, those steaks look perfectly delicious.

They turned out awesome nicley done Outback Kamado Bar and Grill[emoji621]

Mighty fine looking steak dinner. Nothing wrong with fries other than - where's the gravy? Sent from my XT1585 using Tapatalk

Yum, nothing better than steak and potatoes, thanks Stile88! Sent from my iPad using Tapatalk

+1^ I use the main grate. I can easily fit 2 briskets on the main in TheBeast no big deal. If I'm throwing a party, then I'll do an additional brisket on the main and then do a couple on the upper grate if it's a larger party or if I'm taking a brisket to the local fire station or police station. Im constantly amazed at how accommodating my BB 32, TheBeast, is when it comes to cooks. I can't imagine the real estate of the 42!

Because I'm crazy busy at the beginning of the year this will be quick. Enchilladas Smashing burgers. That is all.