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Outback Kamado Bar and Grill

Beginningend Apparently I did dwell in the shell backwards. I will have to correct that soon. However the lobster was superb.

Last day of vacation. Wet and dreary but 70 degrees out. Flat Iron Steak and shrimp with appropriate sauces. Lettuce salad with Japanese dressing and Ginseng tea. Only thing missing was the broth soup. Lunch was a good but I'm a little bummed. I accidentally broke my nice Japanese tea pot (matched the tea cups) while getting everything ready. Just one picture. Should have taken another picture with food on the grill.

My great mate and his partner seen in the New Year at my place and gave Dee and I this for Christmasinteresting contraption of course I had to try it out started by mixing some beef mince with pepper saltadded some onion cooked bacon and mozzarella put the mince on the top and sealed it.I got Ora going love how when you foil the bottom grate and let it sit at 300 how clean it getsthe patties formed really goodon they go looking goodI kept this simple and just used some of this and sliced the contraption done what it said on the box When they left the next day I filled up their esky with some bugs and fish I got up in Geraldton they were happy

I found this recipe at Thermoworks and it looked interesting to me. http://blog2.thermoworks.com/2016/12/thermal-tips-salt-crusted-cornish-game-hen/?utm_source=Nl-2016Dec31&utm_medium=email&utm_term=SaltCrustedGameHenPost&utm_campaign=Dec2016-Cornish-Game-Hen-cs My 14.3 oz. Cornish Hen. Mixed up some sea salt with rosemary, minced garlic, summer savory and pepper then added a little water to make a mixture like wet sand. Oil the hen and pack the salt all over the hen. On the grill at 400F for 30 mins. Crack the salt dome off. Hit it with the torch. Plated with veggies. Talk about moist. Untitled-1.psd

Nothing wrong with Mini Me Meatloaf Burgers.

Needed something special for this cheese burger to fit the occasion. These patties were so moist that I thought I'd better put them on the screen so they wouldn't fall through. Grilled and ready for the bun. Almost dressed. Add a little squash and we are good to go. Tastes just fine.:)

Reminds me of the Twilight Zone episode "How to serve humans"

Looks like the perfect lunch too me.

That looks like a fun family meal. Good way to make an event out of a meal! Sent from my iPhone using Tapatalk

Looking very tasty

The stuffing stays mainly in the burger, grreat.

Bacon and Shrimp stuffed sweet potatoes served with a mushroom risotto. Didn't go out of 2016 with a bang but not exactly a gong either. Let's call it a pop - LOL I like the concept and have another idea for this basic cook. Risotto was awesome. Pictures are sort of suckey.

Not really. It was a bit dry - I hate dry meals. That's okay I have a grip on what to do next time. 2.0 coming soon.

Yummy!!! Sent from my iPhone using Tapatalk

Great looking stuffed burgers.

Yup a good concept - just need to give a proper checker flag finish.

I wouldn't hold your breath, it might be painful to pass a Small Split Smoking Chunk BTW, I put the Cold Smoker into the "Cart" and THEN it would spit out the shipping fees; $18!! Very reasonable.

You nailed it Tony. Meatloaf crossed my mind but I wanted a burger.

Go, Bruce, Go!!!

Love vinegar sauces for pulled pork and this definitely shoots high up the list. Less of the vinegar harshness than my usual sauce, which is nice. And love the consistency as well. Reduced down to about 12 oz, so almost like a thin syrup. Lots of directions you could go with this, but excellent as it is too.

Hadn't done even a single pork butt in 2016, so started this last night and reaped the rewards today. Either my last cook of 2016 or first of 2017 depending on how you keep score. My son, whose kitchen skills are limited to reheating and toast, will be taking about half of this home with him tomorrow. Served with Reef's Vinegar Sauce, which I thought was excellent.

Welcome to the forum.. Love the way the wife thinks

Where can I find a nice assistant like that? LOL