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If I may add to this thread, tonight's pizzas: Sourdough with 48 hour ferment. Amazing flavor.

Finally got to taste this bacon. I had a slice for breakfast this morning and could you ever smell the smoke, even the smoke detector gave a short burst of approval. It is delicious if I say so myself.;)

Last weekend I smoked some bacon. Evidence from another thread repeated here: I was immediately reminded of the inadequacy of this pic, as there was no subsequent evidence of slicing. I promised to make amends. Here they are. Please accept this small offering in apology. Let's start with some fresh, homemade pasta: The egg and cheese mixture, with a bit of freshly ground black pepper. Proof of bacon slicing. These are the end bits: You can see where this is going. I give you spaghetti carbonara: But wait! There's more! Sauté some more sliced bacon: Toss with apples mixed with bourbon: Top with a crumble topping and onto the KK: Toss in a bit of apple wood for smoking: And 45 minutes later we have perfection: Smoked bacon bourbon apple crisp from Project Smoke.

I had to figure out what do I cook so that I need to use Pebbles and Little Ms. Pebbles. You know the answer, the potatoes at 425F and the chicken at 350F.:) Cut Russet potatoes into cylinders, soak in water for 5 mins, dry and put one end in hot oil on the stove until the colour is nice, about 5-6 mins. Flip and do the other side. Wipe out oil, add butter and thyme twigs. When the foam starts to turn a little brown add 1/2C of chicken stock. Put on KK at 425F for 30 mins. Chicken is done. Plated with some previously grilled squash.

Half Smoke, I did a special order and asked for the accessories I wanted since Dennis was making me one to match what I already had. There are 3 grate levels, created by using 2 grates. To get a higher grate, flip the lower one over and put it on the main grate. I ordered the baking stone, the rotisserie option and the smoke generator port. These were extras and I really wanted them. Fortunately Dennis could accommodate and I am thrilled and very pleased.

Thats is awesome i need a strange American to deliver to my house lol You are going to have lots of fun with that aussie

No worries. Can't wait to try everything. Its cool I was thinking of doing some pineapple the other day and when I seen the dizzy pig pineapple it's set love the way they come out with testers great way of finding out what you like. And a big thanks to skreef dee was happy I got a pressie she said lolGreat gesture made it feel real Outback Kamado Bar and Grill[emoji621]

Looks fantastic. Next weekend will drive into Macon where I should be able to find a leg of lamb. Will probably have to pay an arm and a leg for it but that's not going to stop me. Then I'll be all over this cook. One day you're going to come home and Dee will have Ora fired up with meat cooking away. There will be no stopping her after that. That's how it happened at the Bistro. And now depending on how the tofu challenge goes Susan might actually beat me in final points - the shame and humiliation if that happens - LOL

We just started getting a little bit of color in our trees. A couple of photos at the marina from yesterday.

Thought I would bring back a little fun from days gone by. Using a 19" KK table top model and Royal Oak lump I want to see how many cooks I can do without stirring the old lump before it clogs up and causes temperature problems. Started by cleaning out the KK and opening a new 17 lb bag of RO. I filled the firebox by dumping straight from the bag. Each subsequent cook I'll take a peak at the leftover lump and WITHOUT stirring it just top it off by dumping straight from the bag. I think I'll be able to go through at least 2 x 17 lb bags of RO before running into issues. We shall find out. Here is cook number 1. Here is cook number 2 with lump leftover from the previous cook. Here is cook number 3 with lump leftover from the previous cook. Check back often to see where this experiment ends.

Hello everyone. I'm Scott from Indiana. I just got my Terra Blue KK 22" this week. Love the design and quality of this thing. I am green as they come when it comes to grilling (or cooking anything for that matter. ) We put a new swimming pool in recently so I googled the best grills and started researching. Never expected to spend thousands but once I read about the kk I came around and figured I would just go for it. My next door neighbor has a BGE and he loves it. My only experience with any form of grilling is from using a cheap hardware store gas grill and just going with krispy or extra krispy as options. I was grilling some burgers recently and my niece said "I want mine medium-rare." I said What do you think I am? A psychic? I haven't cooked them yet. How would I know what they are going to be? Can you guys fix me. I just want to be able to grill simple stuff. The name Yam the Bomb comes from the name I gave one of my motorcycles many years ago (a Yamaha) and I use that name on motorcycle forums. Got to keep it simple since we all have way too many usernames and passwords to remember these days. I'm not sure if this is even the right section for intros. But there it is.

One thing I did want to be able to do is bake bread on this Little Gem. Today I made a batch of sour dough bread, use 85% of the ingredients for my standard loaf, probably could have gotten away with only a 10% reduction. This KK heated up so quickly it was well heat soaked by the time put the bread on. Things were a little hotter than normal, grill heat soaked at 540F. Next time I think I'll try 525F and I also over cooked the bread by a minute or two. The crumb is good and the flavour is awesome. Tomorrow I hope to do a pizza on the Little One. Can you tell I'm getting ready for winter when I don't to spend any more time in the ODK than I have to?

This was a very tasty meal my son wanted some wings so i had to do some

No photos before or during the cook, just the money: Australian rib eyes, salt & pepper only. 3-4 mins directly over the fire using the lower grill turning every minute. Did charred lettuce and avocado salad too. Super fast dinner - lit KK with vents open while prepping steaks and salad. Under 15 mins the fire was roaring and we were good to go. Love the versatility of the 32 with the basket splitter! I was thinking of getting a chimney starter and then realised that KK is probably faster... Sent from my SM-G935F using Tapatalk

Got myself a leg yesterday and gave it a trim mixed some evoo, garlic, tomato paste and some bush lamb rub cut some slits in the lamb rubbed the paste over the lamb and I to the slits and poured some white wine vinegar in the pan covered with some baking paper foiled and on it goes at 300f for 4 hrs just before the time was up I got some vine tomatoes cut them in half drizzled with evoo and dusted with pepper salt placed them in the pan with some olives, thyme, rosemary and bay leaves on it goes for another hour I put some kakadu plum sauce on for good measure mean while I got some Brussel sprouts cut them up put them in a bowl with some evoo pepper salt, garlic powder and parmesan and gave them a good stir Dee cooked them in the oven for 40 min at 400f and the lamb is ready I took the lamb out and shredded it I then plated it and gave it a bit more sauce turned out rather rustic tasted great and some left over goodness Outback Kamado Bar and Grill[emoji621]

I had some pork belly all ready for the arrival on the KK smoke generator. Today was the day to try it out. I had a couple of things to learn, most important is make sure the wood in the smoker is going really well, in other words get enough of a fire at the beginning so that it will continue to burn. I also found out if you disconnect the tube from the pump and blow into the tube that will get things going too. All in all it worked really well and I'm looking forward to slicing and tasting it tomorrow. The first smoke from the generator- The setup- Bacon is smoked to IT 145F. The flip side- One thing about this generator, if the fire dies down it is so much easier to relight than any other smoker I have. There is no problem getting at it or adding more fuel. Something that I did differently this time and it was to cold smoke for 2 hours without the lump basket in the grill. After that I put the meat in the fridge while I started up the KK, keeping the smoke generator going for the entire cook. The outside temp. was 50F so I figured that it would be safe to do this. I'll find out tomorrow for sure.

It can be hard to get pintos flavorful. I tried this and it came out VERY tasty. 2 cups pinto beans 7 ounce can mild green chiles 10 ounce can Rotel Original Diced Tomatos and Green Chiles 1 cup (more or less) diced onions Salt Ground Comino (Cumin) Place the beans and just enough water to cover them in a pressure cooker. Cook for one minute under pressure and allow to depressurize naturally. This replaces an overnight soak. Remove the beans from the vessel and set them aside. Brown the onions in the pressure cooker on the browning function. Use some oil or butter if you like. Return the beans to the vessel, put in the green chiles and the Rotel. Add enough water to cover the beans by about one inch. Beans need a lot of salt. Put in as much as you like. I use a shitload of comino because I like it, put in as much as you like. The comino gives it a Mexican flavor. Pressure cook for 20 minutes and allow to depressurize naturally. Enjoy those beans! The next time you make it adjust the salt and comino if you didn't like how it came out. I would have used some salt pork or bacon but didn't have any on hand and these came out great nonetheless. Use some pork if you like. These are as good as any beans I have ever had at any Mexican restaurant, anywhere anytime.

Grape seed oil is a neutral high heat oil, a first press olive oil and is wonderful and my favorite oil, however it is a low heat oil, lovely flavor, after taste tests, my favorite is "California Ranch" brand. I keep my grape seed oil in the fridge, and it is highly recommended that it is only good for 6 months once opened. I write the date on the side with a sharpie when I open it. Also it is great for high heat stir frys. Just my two cents.

This looks like a good spot to post my pizza. I wanted to make pizza on Little Ms. Pebbles to see if my usual recipe would fit. The was one of the reasons I ordered this grill, thought it would be good for the winter pizzas, easy and quick to get up to temp. Plated. Needless to say I'm happy to say my pizza fits.

Tell her to pm me sometime and let know flavors she likes and I will look for them for her.☺️

Delicious, this story gives on giving and giving.:)

No thank you you made her day we opened the parcel together and when she seen the note it was oh for me awesome Outback Kamado Bar and Grill[emoji621]

She is so welcome. Hope you both really enjoy them. We have already tried a couple of yalls. I'm looking forward to the sweet chilli sauce. Thank you Susan

It's been a really fun adventure. Will have to do this again in the future. As I travel around I'll grab strange American BBQ items. I'll let you know when I have another stash ready to send.

Thanks guys, I hope to do another loaf today maybe right after the pizza or before.;) @tomahawk, I have only cooked squash,sausage, fonsant potatoes and 2 breakfasts, consisting of bacon , eggs and beans so far but I've only had it since Thurs.

Looks great!

Santa came early to your house, and certainly left a stash of wonderful looking goodies. I can understand your dilemma.

BBQ Diplomacy, love it

The lamb turned out perfect, looks so tender.

Nice wings Outback Kamado Bar and Grill[emoji621]

I've been making a slow cooked tomato sauce and the grill was hot so why not?!? Veggies are always a stand out on the grill - peppers, aubergine, pumpkin and corn Brie, roasted peppers, aubergine and a dollop of home made Bbq sauce Seal of approval from the one that counts! Sent from my SM-G935F using Tapatalk

Sorry MacKenzie, I wasn't on the forum till today and look what I see....Little Mrs Pebbles. Your outdoor kitchen just got an excellent upgrade, congratulations! !!!!! Keep an eye on the little one, remember CK's 16 was moving/shifting on the stand with the lid opening and closing.

Looks good. I have leftover chicken for lunch today. I love chicken from the grill

Instead of making round pizzas I may have to start making them the shape of the baking stone.

Sure looks very tasty to me, chicken on the KK is hard to beat.:)

You killing me.. looks soo tasty. Lamb is one of those meats that every time I cook it I wonder why I don't cook it more often.

Looks like a winner Aussie

Very nice cook leg of lamb is the best looks so delicious

Update: nicely reduced Letting it cool over night before finishing with a couple more tins of uncooked plum tomatoes to give it a zing and some fresh herbs... Sent from my SM-G935F using Tapatalk

Agree with the above recommendations with regard to forums. I think I'm on five or six BBQ related forums, but use three regularly for different reasons: KK Forum (this one) -- to get the most out of your KK, and to keep an eye on what @MacKenzie is up to. Kamado Guru -- All other things Kamado, which is a LOT. Amazing RIbs -- There are two parts to this site. Much of the free part has been organized in a book you can buy off Amazon: Meathead The Free Part: Technique -- Presented as "science". Based on your first post, you probably want to review this part the most. Product Reviews and Recommendations -- Kind of like a Consumer Reports for outdoor cooking gear. This is useful, although there is a bit of an anti-Kamado bias (they love the KK, though). Recipes -- Most are pretty basic, but some are very good (try the Hamburger Buns recipe). The Pay Part: The Pit -- the online forum for discussion. I don't use this part as much, but CeramicChef (also a member here and at the Guru, although haven't seen him in awhile) posted a Kamado 101 series there that would likely be of great value to you.

Nice! Been meaning to do some lamb.

Aussie, time for Dee to get her own KK. I can picture it all now dueling KKs. Aussie, you must be in seventh heaven after that meal.

OK, so last night I was like a kid on Christmas Eve with chocolate and just had to have a bite. The chicken was marinated in the Mediterranean Chicken then used the sauce for the noodles and veggies with a little drizzle over it all in the end. Totally awesome Aussie stir fry. Was very careful to only use 1/2 a bottle of the sauce so I would have some for a future cook. Excellent dinner. One last interesting label.