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After 5 hours low and slow we did a quick high heat sear fat side down: Slices onto some Steam Buns and topped with hoisin BBQ sauce, scallions, cucumber, and sesame seeds. Wow! The flavors are incredible. We'll do this again.

The sauce was made using Roma tomatoes right from the garden. The pepperoni was KK smoked, the portabella mushrooms were precooked. Working my way up to baking a pizza, sitting on the deck enjoying a beer from Unfiltered Brewery, and made by a friend of mine. His beer is award winning. After the cool one, it was time to stretch the dough, 2 pizzas in the works- One dressed and ready for the grill. Baking at 475F for 8-10 mins. Baked. Ready to eat.:) The crumb- We had a killer frost last night but fortunately all the flowers were under cover, more of the same for tonight.

Started the day with drizzle and soccer games, now I'm heat soaking the KK for some Berkshire baby backs, whole beef Tenderloin sear, ABT's, beans, and Don Julio. Using the DigiQ and a Lodge smoke pot with peCAN splits. More to come...

Thanks to all for your thoughts on this one. Sure it will be a fun cook. Formulating my plan and will update you on my execution after the weekend!

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When I was in Halifax the other day I picked up a slice of boneless pork leg. I can't remember the type of pie and how they are raised but needless to say not in a barn with a 1 000 other pigs. I believe these are free range pigs. Anyway the meat looked so good I though I'd try it. Also was given some whiskey barrel wood by a great friend who also has a brewery that makes grand slam beer. Picked up some of that too. Here is my smoking pot with some of the barrel wood in it and the edge is all ready to seal. Sealed and wiped clean. I do not like the smell of burning flour.:( Here are the veggies ready to be lightly covered with foil and put on the grill. Those 3 carrots were right out of the garden, a light scrub, and no need to peal. Pork is on the grill and I have the veggies underneath in cast iron dishes and foil loosely over the top and there is a space between for smoke to pass thru.:) Look at the white fat. So clean looking even though I have spiced up the pork. Grilled starting out at 275F and I let it climb to 300F. Took about an hour to cook. I didn't exactly have my act together so the IT temp was a little higher than I wanted, 147F. The meat was very moist and full of flavour. I neglected to mention that the aroma from the smoking pot was the sweetest I've ever smelled. The carrots were awesome. Plated. The KK is cooled enough to pull out the smoking pot and see what's inside. I did have to pry the lid off so I guess that water/flour seal worked.

Thanks for the tip I've changed my mind on the burgers I'm going all out on this one. screen back drops professional photographer hired wanna bee TV food presenter with expert coverage on radio with talk back so listener's can join in Outback Kamado Bar and Grill[emoji621]

Tofu and pork belly the same lol I almost choked on my drink. I know your joking the belly looks awesome mate and I'm sure it tasted great. Outback Kamado Bar and Grill[emoji621]

Rain sucks but I bet the pork turned out great.

Fantastic looking ribs.

Willie Nelson!

Ribs looks great. How was the game?

Thanks! It was super delicious, and gives me an idea of what to do with tofu since tofu and pork Belly are pretty much the same thing.

Great looking ribs.

I cleaned up the last of the beets in the garden this morning and just didn't want the mess in the kitchen so they were cooked on Pebbles. Cleaned off the outer skin and they are ready for eating or I may make Harvard Beets with them.

To give you a little idea of the scale of this beast.. Because the bucket is almost 25" tall to lip, the distance between the charcoal and main grill is very much like the full-size Komodo Kamados. It is 21" front to rear which is the same as the 23" Ultimate. The 19" Table Top is very roomy for a 19" grill. As you can see, it is absolutely dwarfed by the new 22" TT. This is a no-compromise solution for those who want KK quality built into their outdoor counter. This teak cabinet with an inlaid brushed 304 Stainless sheet is 34" tall like all Komodo Kamado grills/cabinets.

Nice beef ribs! Making me hungry!

(And 72 bottles of beer, 4 bottles prossecco, 2 bottles red wine and a bottle of whiskey) Do we have a problem?!? Sent from my SM-G935F using Tapatalk

Was great! Am super happy! Part of the flat was a little dry (maybe just the first 3 slices) but otherwise amazing! Did a pan full of burnt ends which were epic! One of the stars of the show: coleslaw base, home made beans, brisket drippings and chopped beef, home made Bbq sauce topped off with a dollop of sour cream: Ribs were best I've ever done. The Hickory log still had a good bit of life left. Super smokey but clean flavors. Will take a photo tomorrow - insane to see how little charcoal I used considering I had the KK going at 250 for 20 hours!!! Sent from my SM-G935F using Tapatalk

More power to him if he can get the big bucks. Sell now cause somebody is going to tweak the idea just enough so it skirts his patent. I don't think I would ever eat one but interesting idea.

Sriracha Sauce is a good sauce for heat. A little gives a little heat. The more Sriracha the more heat. It's not super intense so you can use a bit. Anytime I want heat in a homemade sauce I add a good squirt or 3.

Sorry for the late reply got caught up in the celebrations lol here you go they turned out greatdee whipped up a quick saladand plated Outback Kamado Bar and Grill[emoji621]

Little reverse searing action. Yummy! Cast iron skillet worked great for searing.

What a great idea Outback Kamado Bar and Grill[emoji621]

Holy crap! This thing is something. I didn't have a lot of time cause I had to get to work but I was able to get it off the pallet and in position. Still need to install the side tables. Being by myself I had to use the provided crowbar to take the top off of the crate. No big deal. Damn this thing is heavy! Hope the pics turned out ok. I did have a concern though. The 2 sides to the firebox were a bit shifted and while trying to adjust them I saw that they wouldn't sit down on the ledge. Maybe a 3/8 gap. I was able to get them flat with each other but not down to the ledge. Is this normal? Anyway other than that in very happy with my new KK. Can't wait to get home and get the side tables on and fiddle with it.