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Outback Kamado Bar and Grill

Got a pork neck and made up an injection of pineapple juice,apple sauce ,brown sugar and honey dijon. I went to town injecting it then gave it a good coating of Yardbird. Vacuum sealed it and put in the fridge .I did say I was going to try bread decided on the Cuban made my starter see how it turns out tomorrow I guess [emoji4] . Outback Kamado Bar and Grill

Here is a shot of the one I had last night Outback Kamado Bar and Grill

It's looking like it's becoming a bit of a tradition now... Last year I didn't get any money shots - hope this makes up for it!! 5kg suckling pig Rubbed in salt and pepper and stuffed with garlic and ginger On the KK at 275 (although R2D2 decided to be at 285 but no worries) Very long pig! Only just fit! As my mate pointed out: sunbathing pig! On the table: Happy Chinese new year everyone! 恭喜发财! Sent from my SM-G935F using Tapatalk

Funny how you do one job only to find out it leads to another and another, when are you going to paint the ceiling. ?

I did this cook a few days ago. 4 bones from my Christmas ribeye primal. Dry aged for 28 days. 6 steaks a little over 1 1/4" thick and a good bowl of scraps for steak and cheese sandwiches or stirfry. It was getting late, lighting sucked, crappy pictures but you get the idea. Turkish aromatic rice. Steak and asparagus tips. Mushrooms and bacon. Pineapple. Yup if you want to get asparagus tips on a skewer you have to break out the power tools and pre drill the holes. Prep just isn't as fun without using power tools - LOL. 3 people, nine skewers and 18" Yakatori grill is a bit over crowded. @DennisLinkletter this picture is for you. This was a Publix GreenWise choice ribeye primal. Grass fead, black Angus. Cost me $2 per lb more than their regular choice ribeye primal but this was the best tasting most tender dry aged ribeyes I've done yet. Definitely worth the extra $2 per lb. The steak and asparagus tips was awesome. Mushrooms and bacon not so much.

Tool Time Tim (I mean, Paul) to the rescue! btw - nice 'stache

http://www.cc.com/video-clips/iuegla/chappelle-s-show-charlie-murphy-s-true-hollywood-stories---rick-james-pt--1---uncensored

As mentioned before my wife and I lost everything in the Valley Fire, except what we had in our vehicles. Shortly after we were invited to dinner with friends/family. Not wanting to show up empty handed I thought I would make a dessert. Well it needed whipping cream and here we are with no mixer. I remembered the 'Redneck' jokes and put a whisk in my drill motor. Worked great!

What a drama in front of everyone rip to all those involved. http://www.perthnow.com.au/news/western-australia/perth-australia-day-plane-crash-fireworks-wont-be-rescheduled-says-lisa-scaffidi/news-story/42044359dbf3276fd8aecb91b23ee190 Outback Kamado Bar and Grill

Your guests can enjoy cooking their food with you and you don't have to worry about who wants their food this way or that way. It is also a table I could not build on my own, it would be a great father and son build since my dad is the one with the skills!

This one will be a much easier sell, especially because of the positive experience with the first and the fact that half of my family and Northern VA has invited themselves to my Make Memorial Day Great Again event, and I'm now down to one 23" grill. That just won't do. This one will be an easy sell. This particular grill isn't listed on the site yet. Either on or about to be on the water. But yeah, gonna call dibs.

Agreed, but this table would be great for Satay/ grilling simple stuff that needs turning often - the one thing that a KK doesn't do better... Sent from my SM-G935F using Tapatalk

When they get big enough to be named after rodents, it is too much for me. I bet pest control services are big in Australia lol

Looks cool seen these about but I will stick with my KK I appreciate were you are coming from Garvinque and love your posts but until you have food of a KK you will understand why .it is truly an eye opener. Nothing compares Outback Kamado Bar and Grill

Flick me your address and I will send you some Outback Kamado Bar and Grill

I've done a while sheep on a spit but never a pig looks awesome .I was born in the year of the pig wonder if I'm allowed to eat it lol.one a site down here some one just started cooking 8 treasure duck sounds interesting stuffed with sticky rice Outback Kamado Bar and Grill

Oh - cooked until IT hit 160 then rested the pig while I cranked to 500 and waited for the guests to arrive. Quick 30 minute blast at 500 and the skin was perfect - as you can see! Sent from my SM-G935F using Tapatalk

Ohhhhhhhh, that does look good.

Yesssss! The @bosco seal of approval! I'm thinking that's an incredible match. I can't tell the difference. Now I need to break the news to my wife... "Remember how I wanted two KK's and a cabinet? The good news is I don't want the cabinet anymore..."

Aussie, a niiiiiiice dinner.

A fun watch and I'm sure lots of fun to be at that table for dinner.

I don't even pretend to be anywhere near that handy with power tools and we won't even talk about being able to weld.

So true. I end up with a baseball sized amount that I scraped out with my finger.

You should have seen the jungles in Vietnam everything either crawled, slithered or flew and the ones that flew were filing flight plans, soooo many bugs and they all wanted a piece of you...

Um...yeah. I hunt, fish, camp, love the outdoors, and so on but I just don't have any need for things that slither.

Gotta figure out a way to get me some of that! Gonna try your suggestion for the Bush Tomato seasoning on a Hasselback potato for dinner tonight.

Tired of crappy knives my entire life I finally got my first real knives. Also a Hinoki cutting board to go with them. I plan on purchasing a few more as money allows over the next few months. Definitely wicked sharp out of the box. Thinnest tomato slice I've ever done and I wasn't even holding the tomato. I'm going to have to improve my knife skills. A Bistro Junk Pie is on the menu tonight. Over 10 different toppings should give me plenty of play time. Dough has been refrigerator rising overnight.

They just posted a new section on their website - Recipe Series. There's a chart in there for the different styles of brewing and the corresponding grind sizes. For espresso, they say to use the 250 and 500 micron set of sieves. https://www.kruveinc.com/pages/recipe-series

Dang, even the trees look angry down there

That is a nice caulking job. Did you use the damp plastic spoon trick? Most of the time I get more caulking on my fingers and cloths than the project.

Nice job caulking!!!! I caulk worse than I weld...................................

Good luck Aussie, I've been thinking the same thing

Awesome looking knives and that tomato slice is impressive! Sent from my iPhone using Tapatalk

That thought was always on my mind. So, i made a 150,000 gallon reservoir (15ft deep) and alway had 30 minutes of air in a scuba tank sitting close to the pond in an outbuilding so i could jump in and let the fire crown. I also had a bulldozer and maintained 2 exit roads down the mountainside on 2 different slopes, a south slope and a north slope. The only thing better would have been a helicopter From that location I could walk, ride motorcycle, etc. 80 miles north, 35 miles east and 6 miles south without hitting another paved road or public road, only logging roads and not many of those. We had bear, deer, mountain lion, bobcat, martin, fox and all manner of small things and flying things. Grouse quail and pigeon were all edible and when the pigeons had been stuffing themselves on blackberries they were pretty tasty.

That looks like a nice utility stove! I lived without electricity for 20 years, in the woods, so there was a supply of fuel as well as game if necessary. I ended up using solar panels for 12VDC television and radio and chargers. Worked great with no complaints from me. This was all cast iron firebox and oven and top grill, doors and warming shelf and the rest was just porcelain enameled steel. Great stove, and it too was NOT portable. The green heater had 2 cooking grates on top and it too was all cast iron., as well as a fireplace.

Whoop-de-doo! ha,ha,ha.

Wend for a real deal Wagu steak last evening (we live in Japan). Definitely not one for those that like lean beef. Absolutely awesome!

Sliced and plated. With roasted beats and cauliflower mash.

Those skewers was so good I'd definitely do them again. Next time I'm buying twice as much asparagus. I used a drill with a hole saw once to cut a plug out of a pineapple for a Guru challenge. BBQing and power tools combined makes you fell like a real man - LOL

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

One day when I no longer have to take random pee tests. Of course by then it'll probably be legal.

This is my standard canned answer about 23" and 32's size.. First of all the 32"Big Bad.. is not Huge.. it's just not... heavy yes but as a work surface no. If you're going to be primarily low and slow cooking the 23" is probably going to cover all your needs.. 6 to 8 pork butts is 50-60 lbs of meat... more than most groups require and you can always cook two loads and have the first on holding hot in a cooler.. Now if you like to grill the 23" fills up very quickly especially if you want to grill some veggies at the same time as your meat. I'll say it again.. the 32" is a very large "Kamado" type grill but very conservative size for a rectangular gas grill.. when you open it up, it's really not that big. Remember it's not a 32" round grill but 32" wide and 22" deep.. any deeper and suddenly your cooking your arm and body when you try to reach the rear of the grate.. IMHO these 29" round grills are ridiculous.. who wants to be walking around while you cook.. I'm 5' 11"... if I stand in front of a 32" where I would be cooking, put both arms straight out from my shoulders, move my right hand a 1 o'clock and my left hand to 11 o'clock that's the 32.. without moving at all I can comfortably reach all of the grill.. I NEVER grill on my 23 anymore.. With the basket splitter at 50% it gives me a large shielded area which I can hide my hand over. This lets me play with my food/meat without cooking my hand. I can even hold a thick cut on it's side with tongs for as long as I want without gloves, I can also put a cup of baste with brush down on the shielded side of the grate. Throw 6 pieces of corn around the edges and you still have room to cook.. You can work your way thru grilling for larger groups on a 23" by doing reverse searing etc but if you have the room and funds the 32 absolutely rocks. I'm still entertaining building a larger KK for commercial / party use. I know I have more than 10 people ready to go.. While cooking in front of a 32 you can easily imagine another 10" in the middle.. I have to admit to having dreams of a 42" Serious BadBoy... LOL This is a shot of two small-ish tri tips on a 32" with the basket splitter at 50%.. As you can see it is a VERY reasonable size for "grilling"..