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Ok....have to set the stage for this cook. It is 24*F outside, both freezing rain & snowing, wind blowing 30 mph.......basically......miserable weather even in a normal Syracuse winter. Crank up the fireplace and set the TV trays up. Open up the garage door, push Mac the KK just to the edge and fire it up. We love cherry smoked skirt steaks.........fresh from a local farm. Fire up the Donabe Komado San rice cooker. Chop up fresh garlic, ginger and green onions....add to mixed veggies. Add the cooked rice. Enjoy a delicious steak and rice dinner in front of the fireplace with an ice cold adult beverage. Perfect way to spend a crummy winter evening

Summer is kicking in down here needed something refreshing I had these scotch filets that I vacuum sealed with some of thisI started of with some tiger prawnspeeled themand mixed them up with this great sauceand added a bit of thislet them sit in the fridge .then I got started on my salad mixed up some garlic,chilli,evoo,lime juice and some wholegrain mustardchopped up the mango and avocado and added it to some rocket leavesthen added the saucemixed it all up and put in the fridge .I cooked the steaks first here they are ready for a restI patted down the prawns with some paper toweland added some more twisted Qput this on the grill to warm upready to go onand on they gogave them a turnand ready to goI chopped up some macadamia nutsand plated with the salad and a good sprinkle of the nutsthe twisted Q with the mango lime on the prawns was totally yummy the whole meal was so refreshing everything blended perfectly Outback Kamado Bar and Grill

You would need to buy the new 42 inch Komodo and tell your children this is for me to be cemented in Garvin

This went by. 109' tugs (2) and security boats (2) and they were making all the noise. You can see the tail fin sticking out of the water.

Are those the foster Farms want to be chickens?

I'm like that rather pay the bit extra if I can especially if I know it's going to last I'm pretty sure my ashes are going to get cooked up on Ora lol Outback Kamado Bar and Grill

There is no such thing as grilling season in my eyes

I have relatively little charcoal experience. I started with lazarri (mesquite). Then switched to royal oak. Of course I got to try coco char and coffee char when I got my kk. I really liked the coffee char. Anyway, I thought royal oak was alright and it's a decent price. Then it just seemed I was getting more and more and larger and larger pieces of cement. Which made me kind of irritated since I am paying per pound and I feel like they were just trying to up the weight. I saw black diamond on clearance at target and I had a clear preference for that. Unfortunately I only bought two boxes and when I figured out I liked it I went back for more. They were out. When I saw charbroils brand it looked similar and it really is similar. Someone said on here they are the same, and that is probably the case. The few boxes I had of black diamond had more dust than the boxes of charbroil. But still way less than RO. Anyway, overall I find that it does not spark at all and leaves less ash. It takes me slightly longer to light, but when it gets going, it spreads faster and seemed to climb temperature faster. For low and slows it lasts much longer. I'm not sure why because that doesn't seem to make sense since it seems lighter than RO. Overall I like it. And around 10 bucks a box I would definitely prefer it to RO. Still not as good as coffee char, but I'm not a rich lady.

There's another thing I like about this group of people. We cook outdoors all year long...no fair weather KKer's here. Not much better than fresh crab, a grilled rib steak so rare it's on the endangered species list, and sides in front of the fire while watching the lousy weather outside.

Ok so I just picked it up. The porch door to my trailer was a 1/2" wider than the grill so I was able to get it inside and secure it against a wall. Along with the Rack on the side of the grill in the pick there were wo other racks as well as two pizza stones. 1 large baking stone which I believe came with the grill. And a wood chip box that I will never use. The only part missing is the Plug for the bbq guru. One quick question the lid raises very easily but does not stay up. Are they supposed to stay up when opened all the way? I talked with Dennis today and he was extremely helpful with the process I am about to go thru to get it back to normal. I plan on starting the rebuild Thurs when I am off work. I plan on first counting all the broken tiles so I can give Dennis an accurate number for replacements. I am going to remove all broken tiles and prep surface under neath for new when they arrive. The rutland refractory cement came in the mail today so I will fill in all deep cuts and level them to the cotour of the lid. The one piece of information I haven't included so far was the price I paid for it. I wanted to wait until I actually had it in my possession. I paid $250 for everything.

That is fantastic, 49, you will have many years to enjoy your KK.[emoji16]

I made this and its fabulous! I love all things banana leaves. IMO they're mobetta for tamals (taste and ease of making) ... very versatile.

Carnitas are what pigs are made for. That they come with ribs and other parts is a bonus.

The CoCo char is wasted at high temps because the volatile material in lump charcoal starts to burn off at about 450º.. that's what the flames at those higher temps are. I use the coco char at low and slow temps and it holds together well.

This sauce is not my creation but I made it my own by building upon the first batch made. If you follow the recipe it will make about 2 cups of sauce but I double the recipe so I can get 4 cups of sauce. I take 2 cups of the sauce an freeze it for the next batch I make, I build upon the flavors each time the sauce is made. So when the next batch is made I make it just as the recipe calls for and when sauce is about ready to take off the stove I add the original batch to it. Once that is incorporated into the new batch I again pour off 2 cups and freeze and use the remaining 2 cups for what ever was cooking, ribs, beef short ribs etc. See where I am taking this each batch of sauce has some of the original in it and the flavors intensify making for some serious bbq sauce. Ingredients: 1 1/2 cup of orange juice 1 1/2 cup of tomato juice 2 TBS Honey 1 TBS Chipotle puree* see below 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp ground cumin 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp dry orange peel In a sauce pan over med heat combine orange juice and tomato juice and simmer for 20 mins, then add the remaining ingredients to mixture and simmer for 10 mins more. Cool and put a container until needed or use right away with some pork ribs etc. Chipotle puree- Take a can of Chipotles in adobo sauce and place in a blender and puree until smooth. This keeps in the fidge for about a week. I add to chili recipes for added heat. Garvin

A small piece of masking tape on the lid with the opening date written in magic marker, helps with bad memories, like mine - LOL!

Unfortunately, both of those locales are about an hour away from me. Would have to REALLY want this charcoal to drive that far. But thanks for looking it up, cschaaf!

Oh, Hey-yall Yeah! Love me some carnitas. Definitely trying this one, along with his Pibil version in the banana leaves. http://www.seriouseats.com/recipes/2016/05/cochinita-pibil-yucatan-barbecue-mexican-smoked-pork-recipe.html

Yes a long allen wrench. A ball end type works best for this since you're coming at it at a slight angle.

I understand the desire to support local stores/vendors but not at the cost of being totally ripped off. If they want people to support them locally they need to be at least a little competitive on the price.

That looks really good. I wish they sold single serving chipotles in adobo sauce like packs of ketchup. I don't think I've ever used more than one out of a can.

Wow nice looking meal. I have to say the people on this site sure it well lol

I don't want to see that cook! And yes, good response by Bobby. Still much rather buy once and own the best, but they're definitely making the right moves to take on BGE.

I know which bath I'd prefer.

Worth a try...yum.

Same here. We have a simple philosophy around our house...Only cry once. Meaning cry once while you're spending the big bucks to get the best available. We always buy the warranties but hope we never need to use them.

I'm not interested in the lifetime warranty it's great to have but is anyone going to be around in 20 years to get it .it was a good question though by the OP bobbys response was a good one thinking about kamado Joe they have taken off really well all over the world .which is a great achievement .they caught the big green egg sleeping in its own glory .I got me thinking though I bought Ora knowing it's over engineered built like the old days made to last a life time Dennis is the only one that makes them if he don't make it to 120 what do we do lol Outback Kamado Bar and Grill

You hit that one out of the park. Love surf and turf!

OK not really into hot like a mild blend but that's it lol Outback Kamado Bar and Grill

Great, Mac! Folks who feed birds often forget they need water, too. We had a "frozen precipitation event" here in Atlanta last Friday followed by a cold front, I spent more time hauling water than messing with feeders.

Foton, it is a heater and works great. Thanks, Jon, for spreading that all over the net. That is the last time I'm inviting you into my hot tub.!!!!!!!!!!!!!!!!

Total weight of 2 lb, 10 oz for $150 = $57.00/lb plus shipping. I can do a lot better than that for dry-aged beef from my local Whole Foods. Their dry-aged tenderloin runs about 25.99/lb if i remember. You can get 8 lb, 8 oz. of Aukushi/Angus Wagyu for $365 from Heritage Foods, that's $43/lb for some of the finest beef you'll ever put in your mouth: Steak Lovers Package Plus shipping, of course.

I'll check our Lowes here, but I don't recall seeing it there before, but I don't generally shop there for charcoal. I go to a different big box hardware store (Menards) to get my Royal Oak. Cheapest spot in town and they carry it year round.

I expected to see this...........................................................

Please tell me there's not a four foot pedestal under that bird bath. Brrrrrr!

KJ'ers are starting to notice: https://www.facebook.com/groups/500015733460665/permalink/990154751113425/

That's what I've used since day one on my grills, Aussie. An open end 3/8 wrench fits the grill perfectly and you can easily remove whatever gunk is on them. It's really a poor man's Grill Floss, but it works.

Yes, it does but it could rotate and end up sideways so just want to keep it vertical.

A slightly sweet vinegar BBQ sauce with a kick. Just thick enough to stick to your food. Final yield about 12 oz. 2 cups White Balsamic Vinegar 1 Tbsp fresh squeezed lemon juice 1/2 Tbsp Sea Salt 1/2 Tbsp md ground black pepper 1/2 Tbsp red pepper flakes 1/4 cup sugar 1/3 cup ketchup In a none reactive sauce pan combine all ingredients. With the kitchen exhaust fan on high bring to a boil with MD heat. Turn heat down to low and simmer an additional 30 minutes. (should be the consistency of whole milk.) Remove from heat and cool completely. Strain through a kitchen strainer to remove the big pepper flakes (still has plenty of kick). This is an optional step. Will store almost indefinitely in the refrigerator. This is a spin off of a Myron Mixon recipe.

Pretty far off. Regular balsamic is on the savory side. White balsamic is on the sweet side. That was a sort of generalization. I use a lot of different balsamic vinegars. Regular, white, golden. The flavor infused from a decent store can be a good vinegar base to a lot of different sauces. Examples - Sicilian Lemon White is awesome with fish. Peach White is great in vinegar and oil salad dressings and also pork. Neapolitan Dark (Regular) is awesome to make a steak drizzle.... I could go on and on..... Check out this store http://bellabalsamic.net Down by my sister's house in FL. Every time I visit I go there once or twice and always come home with something awesome.

Plywood and some burly, much younger guys. My daughter has some of her burliest guy friends lined up, so should be ok. Yours arrived yet, @Aussie Ora? Any minute, no?

It's a grill my lord on a flatbed ford slowin down to have a cook with me

I fill the smoker with small splits of wood up just above the stainless tube. I then toss a small burning piece of charcoal on the wood, fill the rest of the tube and close the lid. I then blow air with my hairdryer through the side holes.. this will make the charcoal glow madly and gets everything going.. I then dial down the pump to the density I'm looking for. Short smokes get more smoke and long smokes get less. You can easily top off the wood at any time. A cheapo hairdryer works great to get everything glowing..

You can also get small in line valves for air lines from any aquarium store. That would let you throttle the pump down to almost nothing. Sent from my XT1585 using Tapatalk

Olive gold! This is the store pic of the one I picked: Told my daughter she could name it. I fear for what we'll end up with.

Re: Of all the nerve! My wife in her infinite wisdom once told me... You know what it is, why would you consider stepping in it? I'm sure it sounds more eloquent in Thai!