Leaderboard

in my head at least. I decided to thaw a Snake River Farms wagyu tri tip and go traditional; at least close enough. I generally go with the salt, pepper, and garlic but I recently purchased some slap yo daddy beef all purpose rub and wanted to try it. I also went with the traditional salsa and pinquinto beans. I cooked it with a reverse sear at 250 for about an hour and 15 minutes until internal hit 120. I rested it while the kk went up to ~7000F (I'm still amazed at how quick this happens). sorry I didn't have pictures of the cook but I managed to grab a few snapshots of the important stuff.

Pressured cooked this egg for 2 mins. at high pressure followed by a quick release. Plated. Cut to show yolk. I like this much better than boiling a pot of water for the egg. It is sooo much faster. It cooks in the same length of time as the bacon. Tomorrow I may try covering the top of the dish with foil. Stay tuned.;)

Managed to get some Berkshire pork chops the other day and decided to grill them today. Plated. The cauliflower was pressure cooked, level 1 for 3 mins with a quick release. I took the chops off the grill at 135F IT, rested them and IT rose to 145F. The interior shot, the meat was tasty, but a little more tough than I was hoping for.

Daughter wanted to bring her new boyfriend, Mr. Hurley, home to meet the family. I was ecstatic to meet him once I learned he's in Army ROTC and happens to be quite muscular. Hellllooooo moving crew for a future 32" KK. Time to roll out the red carpet to woo my future mover. We started last night by mixing up a batch of Brioche for hamburger buns. Here it is being kneaded in slo-mo, just because: After an overnight bulk ferment in the refrigerator: And trying out my new hamburger bun mold pan: The KK is ready and looking pretty: After 25 minutes, the buns are ready: Now let's grind up the burgers, a 50-50 blend of ribeye lip and brisket: Some of that bacon I cured and smoked recently: Now the burgers. I like some char, so I start the burgers on the outside Then flip them onto the CI griddle: Cheese 'em: Plate 'em: I think Hurley's onboard for moving my next KK.

I'm not finished yet but here is the Start I made a meat loaf with pork and beef mince I found this mask at the $2 shop which gave me inspiration mixed up everythingand used the mask to form a head and added some onions for eyes and teeth I then gave it a coating of kakadu plum sauce then added some bacon then gave it another coatingI got carried away and made some mushroom skulls I got carried away and made some mushroom skulls stay tuned it's going to be scary lol Outback Kamado Bar and Grill[emoji621]

Supposedly that water is full of goodies for you to enjoy.:)

Down South, we call that "pot liquor." My Dad used to love to dunk his cornbread in it.

Looks mighty delicious steve yum yum

my husband took me to the french laundry over the summer and one of the courses was the rib eye campfrom SNF....that should tell you something about the quality.

I've ordered quite a few of their products and mostly when they are on sale. There is a big difference between their Kobe/Wagyu line and the Northwest Beef line. About the only products I purchased from them that I didn't think were extraordinary were some of the kurobota pork cuts and the smaller filet mignons and sirloin cuts. I think their beef is the best I've had.

Since I'm doing this week's cook...it seems like a perfect time to post last week's cook. First the tri tiplet's get a closer look at that marbling.then here it is all seasoned and back in the fridge. a few hours later i was ready to start cookingand flip then i threw some clams and mussels onpulled them off as they opened for an appetizer.surprisingly these were not very good....i am guessing they were low quality to start with. Then i got ready to sear.then a few minutes later they were done. waited a bit before slicing.then plated with some leeks， carrots and queso. This was my First time making queso and man it is addictive!

Nicley done looks awesome Outback Kamado Bar and Grill[emoji621]

Cheers everyone. It's OK Charles when I'm scared I grab my teddy lol Outback Kamado Bar and Grill[emoji621]

Funny, scary and delicious! !

I ended up using regular oak. I picked up a piece of lumber of red oak a couple of weeks ago but decided to use it for woodworking instead

Thank you all for your kind replies! I am overwhelmed trying to get everything up to speed. In our new home (still unpacking), I am unable to get an email connection to my PC, therefore unable to post pics on that I took with my big gun camera, online. Only able to be online with my iPad and iPhone. So frustrating! Working on that as I write. Pulled pork and ribs came out great. Ribs were gone in a flash, before I could even get pics. Have married pulled pork with traditional BBQ sauce with a bit of Cooks Illustrated "sweet and sour coleslaw" not overly juicy or sweet on top. A perfect taste and crunch on top of the pulled pork. Have sandwiches in a photo of that (when I can finally post again with photos) Hubby declared he had never had such a great sandwich. I can post the coleslaw recipe if you think that Cooks Illustrated won't object. Mckenzie, I love your setup and photos. Looks like your KK's are under cover. Are they under roof? Makes me want to go back to Dennis today and order a 16" high top TT. Makes so much sense to me. Still have to recover from the cost of the 22" high top first. We have the same tile and color. I would also order the same, it's beautiful! SHARON

Wow! That's a beautiful tri-tip. Perfectly charred on the outside, and pink and juicy inside.

I wish I could taste what you have done it looks so interesting.

Call Dennis I believe they are now available.

I was waiting for that - LOL

I'll be honest if I do a crawl I want to do a worldwide KK crawl. Guaranteed to be the best eating trip of ones life.

Seriously creative! Charles, please come out of the closet - LOL!

Nice cook, great idea Sent from my iPad using Tapatalk Pro

The experiment was a success. My test was thighs, which is not the best test, breast would be the best. But there was only frozen breast at the store and I wanted to do my test immediately since I had the time yesterday. Any way the thighs took exactly one hour on the fire, indirect, at 350º, to hit 165º after their 2 minute pre-cook in the pressure. They were moist, just smoked enough and tasty. I did not really perceive the rub. My next test will be to cook direct, to get crispy skin for those who eat it. We don't, so that's why I cooked indirect yesterday. The skin was cooked but certainly not what the skin eaters want! We just toss it. Today I will buy a breast, thaw it, and cook it later this week. That will be a better test of the moisture retention properties of this cook method. I am looking forward to a very quick and easy turkey cook on Thanksgiving!

I hope that mummy doesn't bite back lol. Great looking scary meal

Scary good

Outstanding entry. I'm hiding in the closet now.

The eyes melted lol but looking good I gave the skulls some melted butter and on they go Outback Kamado Bar and Grill[emoji621]

On goes the mummy I made up some cyclops mummies and on they go Outback Kamado Bar and Grill[emoji621]

Cyclops mummies Outback Kamado Bar and Grill[emoji621]