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Last night was my first time kamado cooking a ham. I made my own rub and glaze of course. It turned out great!

I wanted to reproduce the ginger dressing you get on the lettuce salad when you go out to a Japanese steak house. I found a recipe on the Internet for "best copycat recipe on the Internet" - wrong, not even close. I thought they basically had the right ingredients (except missing 2) but the ingredients were in the wrong proportions. After a few additions and tweaks I think I nailed it pretty good. ........................... Japanese Ginger Dressing (lettuce salad) Yield: approximately 10 oz. 1/3 c. Peanut oil 1/4 c. Rice vinegar 1/4 c. Ketchup 1/8 c. Mayonnaise 2 Tbsp Water 1 Tbsp Sesame oil 2 tsp Soy sauce 1 tsp Lemon juice (fresh squeezed) 1/4 c. Onion (chopped) 2 Tbsp Ginger (chopped) 2 Tbsp Celery (chopped) 1 tsp Garlic (chopped) 4 tsp Sugar 1/2 tsp Table salt Put all ingredients in a blender and blend on high until the ingredients are pureed (about 30 seconds.) Chill in refrigerator for a couple of hours. Strain before serving.

Interesting coincidence. "HalfSmoke" is my Mother's maiden name too.

Aussie, just don't call me late for dinner.

It is my mother's maiden name and my grandmother's married name, the two best cooks I knew. However it is use as a first name by many folks so it was a win win .

Us Southerners call that a pig trough.. Lol...

Homemade Crab Rangoon for an afternoon snack. Better than last night's version. Getting close but still not ready for prime time yet.

Now I am hungry.... yet again! Sent from my iPhone using Tapatalk

When our Fresh Market closed here last year, I lost my only local source for Dukes. Luckily an old high school buddy, who now lives in Atlanta, was passing through this summer and brought me 10 quart jars!! I'm set for a few months now.

I agree with Jeff about the Sunbrella cover. I just received mine yesterday for my 23 and it is, like everything KK, superior in every way. Jon

Welcome @Garvinque I've been waiting for you to show up. I answered the basic questions over on the Guru. Don't forget the double bottom drip pan and cold smoker.

Tony, I noticed the ketchup immediately.[emoji10]

Also, I don't see a Sunbrella cover listed for the 19" TT, but if will be exposed to the elements in a NY winter, you might want to ask Dennis about that.

Do I know you?

Yes Duke's is the best - only brand we'll buy. And yup a good use for ketchup - you got a good laugh out of me with that one.

Damn, making me hungry for an afternoon snack myself, but it won't be this ambitious!!

@MacKenzie - finally a good use for ketchup!

I finally ordered my rotisserie and basket splitter for my KK as a Christmas present from my parents and grandmother. I mostly had to wait until now so I could be sure I would be home when it arrives (as a teacher we travel/visit a lot of family during school breaks). Looking forward to some delicious spins!!!

Outback Kamado Bar and Grill

Table salt. I'm going to start clarifying that from now on.

Sounds delicious, ck.:)

No worries this isn't an English grammar forum. We knew what you were trying to say. For me - between posting on a smartphone and auto correct I have to pay extra close attention to get it right.

Looks great I like that mac & cheese

Hmmm...reminds me of a Helen Reddy song

Correction, I know you can't tell from my name but I am a woman.

One of my proposed resolutions "eat more lobster" lol!!!

Hahaha you could stick naan to the outside to cook that at the same time.

I decided to give my salt plate another try today, used the kitchen oven as the cook for the fish was less than 10 mins. so couldn't see any reason to use the KK. Yes. in the summer I could just so the kitchen wouldn't be heated up. Placed the salt plate in a 400F oven for 30 mins. and just set the fish on top. After about 5 mins. it looked like this- So i flipped the fish and let it go for a couple of mins. Plated. Up Close This was probably the best fish dinner I've cooked not that I have a lot of experience with fish.

No Bruce, it will likely make a mess of the toilet and then you'll have to clean that. ;(

MacKenzie is spot on, as usual. The rotisserie cooks are perfection. Spray a little non-stick slippery stuff on it before you put the meat in it. It makes clean up super easy. It turns plain old chickens into a delicious meal! I did a small port roast on mine a while back and that came out juicy and flavorful. I used the charcoal divider on that cook. You'll have fun experimenting with all the possibilities of your setup.

My gasser is a table lol I went to cook on my classic tonight but ended up using the KK not a good sign for the classic Outback Kamado Bar and Grill[emoji621]

My ODK is restricted to KKs, two of them, no gassers allowed. They are at the cottage for others to use.

If we're talking md high heat (350* - 550*) there are two basic ways to run your vents. . If you want a large bed of coals for direct grilling (hamburgers etc...) - open the top vent more. (2-3 turns) This allows a bunch of heat to escape so you have to set the bottom vent more open to maintain a given temp. This makes a larger bed of coals good for direct grilling. . If you you are doing indirect cooking (baking, casseroles etc...) then a large bed of coals is not needed only temperature. In this case set your top vent in the .5-1.5 turns. That traps more heat in the KK and you can run with a smaller bottom vent setting. . A good real world example is rotisserie chicken. I like doing it at 400* basically direct. . If I set my top vent at 1 turn and the bottom vent to a setting for 400* there is a fairly small bed of coals but it does get the job done. . What I've found is if I set the top vent to 2-3 turns (lots of heat escaping). It makes me have a more open bottom vent and a larger bed of coals to maintain 400*. Doing my vents this way just makes better rotisserie chicken. Better skin color that is crisper. Internally the chicken is basically the same since both methods are at 400* . For me it's all about what I'm cooking at what temp to determine the top vent setting then run the bottom vent at whatever setting it takes to maintain my temp. Sent from my XT1585 using Tapatalk

It's why this Forum exists. We all have to learn and what better way than from other owners? And it's a lot of fun sharing recipes and pictures of our cooks.

Thanks to all. I as you know, having my first Kamado. Great info on the site.