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Got a nice boneless leg of ham I love the taste of lamb so only put in a few sprigs of rosemary what better to go with lamband on it goes at 400I was reading up on smoking wood and pecan came up alot so got a nice bitand threw it on looking goodwill update later lol its still spinning Outback Kamado Bar and Grill[emoji621]

A portabella pizza night here, dressed with onions, two kinds of cheese, Canadian Bacon, diced tomatoes and pizza sauce. Ready for the grill. On the grill. Baked at 350F for 45 mins.

This is a play on traditional firecracker shrimp using steak instead of wonton wrappers. Kung Pao marinated NY strips wrapped around firecracker marinated U-12 shrimp with saffron rice and garden salad with raspberry dressing. Served family style. I won't give the full write up, the pictures tell a good story. The salad part minus the greens. Saffron rice with currants. The firecracker shrimp. Kung Pao marinated NY strips. Let's take this cook down the home stretch. Very tasty but a lot of work. Not sure why I can't get these last 2 pictures to go away but they won't go away.

I gave away 2 masterbuilt smokers, and a char grill big easy, all never used. Now I have my KK32 and a Traeger grill,smoker plus my Disc-It. the Traeger never used and probably never will be. my KK will be the main attraction on my patio kitchen.

Well I got this beauty a little over 2 weeks ago and have cooked on it almost everyday and I just want to thank Dennis for making the best product on the planet I owned a Thank you for long time and to be honest I thought I had one of the best cookers out there I mean I had moist food and the cooker was fantastic I dont think you can take away from any of the ceramic cookers but the KK is just better on every level I can't believe every time I cook on it how moist the food is how delicious it is and the engineering that went into this is unreal Dennis has thought of everything with 3 levels of cooking a guru port all ready to go the vents any little adjustment drops temp or raises is effortlessly .if you are on the fence with this purchase don't be as soon as you get it the purchase price will fade from your mind and when you cook on it you will forget it all together I don't regret getting this at all for one second. the bank teller looked at me super funny when I wired Dennis the money for the KK but going through every review I could go through and talking to everyone on the forum and then talking to Dennis I had no worries sending money to someone half a world away and Dennis is simply the best business owner out there, he is a no pressure what so ever and when you call your getting him not an answering machine and mind you I have called him at all hours even late hours and he is on other end and I asked a ton of questions and he was right there every step of the way walking me through the process it was a smooth transaction every step of the way . With that being said a very big thank you to Dennis for bringing this product to us, it is simply amazing and the pictures do this no justice you really have to see it in person to see this work of art sometimes I can't stop touching it lol Dennis to all the forum members here the support is second to none and is a wonderful family atmosphere thanks to @CeramicChef and @bosco you made my decisions a lot easier.. in closing I am a very Happy camper this is the best purchase I ever made

Yup. I've always had at least two cookers for exactly that reason. Two KK's and launching the rest is where we're headed.

I'm in on that one, too. Last word was they were going to ship out the rewards starting in October. Fingers crossed on that one! If it works, it will be great on the rotisserie. The Lanes will be different, since it's an established business and they are just experimenting with what they already do, there's almost no risk to it.

Thanks Tony, Charles, & Steve... All great ideas. I've decided to vacuum seal, refrigerate, and reheat in the bag in water at a low boil. Cooked the pork shoulder last night, and pulled & vacuum sealed it this morning. In the next day or two, I'll take it to the lady who coordinates the fundraiser, let her heat it up, and see what she thinks. Will let you know how it works. Can't resist a couple pictures...

Looking good so far aussie i love lamb my self looking forward to your final pics

I've actually found a use for my Kamado Joe. This is where I dump my excess lump from a previous cook so that I can insert the basket splitter.

@Aussie Ora when you rub the ribs the night before its like the rub melts away.

If no sous vide, then I'm thinking crockpot set on low.

The good news, Aussie, is that the honeymoon's never over!

It'd probably need one of these. https://www.amazon.com/Bayou-Classic-7475-Griddle-6-Quart/dp/B004EWLCUW

Used the basket splitter to do some reverse sear prime strip steaks. Cooked at 275'ish, then let 'er rip for reverse sear directly over the coals. Very impressed by how quickly the KK goes nuclear. Starting the reverse sear: Might as well grill some onions once the steaks are done: Can't believe I almost forgot the money shot! I'm in love.

I was just using an impulse sealer last night. Here is 28 lbs of tomatoes partly dried and sealed into 14 packets, now freezing on a cookie sheet to keep them flat.

Some pieces of tomato will dry more than others, despite best efforts. Pressing into a bowl and storing in the fridge overnight puts off the work of packaging till more convenient, and allows the wetter pieces to moisten the drier pieces. If one presses hard into the bowl, enough juice will form to nearly cover contents. This is a good rule of thumb if one hasn't weighed before and after, to judge a roughly 4:1 reduction. I own a Vitamix which is ideal for grinding rub ingredients, and I've owned other primitive grain mills. We settled on the Wolfgang Mock grain mill which uses millstones, and produces fresh flours of a similar consistency (after sieving out bran) to what one buys. There are two analogies here with coffee mills. First, many people use blade grinders (think: VitaMix) for coffee but others strongly prefer a good burr grinder (think: Mock), and for some applications such as espresso one is forced to use the better technology. Second, many people think nothing of grinding coffee beans fresh each morning because it is a drug. Grinding flour is no more work with the right equipment, one just doesn't have the drug-induced motivation.