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So I started by patting down my chook dry and sprinkled it with baking powder and left it uncovered in the fridge for 5 hours I then melted some duck fat and let it cool I used this to bond my rub Oakridge dominator after half an hourlooking goodlook at that yumand carved uplooks good hey alright here is the messy shot lolso juicy and plated with some veggies definitely will you the duck fat again really crisped up the skin along with the backing powder Outback Kamado Bar and Grill

Tonight I decided to do a side-by-side of 2 different peach sauces on a pork chop - Australian Quandong and Georgia Peach. The Quandong is a jam, so I converted it into like a gastrique by heating it up with a splash of white Balsamic vinegar and some water, with a pinch of salt tossed in. The chops were dusted with the Peach Brandy rub. Then at the end they got sauced with the 2 sauces. Here's the setup with the initial rub. Sorry, no KK pics (it's about 15F windchill outside tonight). Onto the KK direct at 325F on peach wood. Then sauced with 5 minutes left. Done. On the left is the Quandong, the right is the Peach-a-licous. To go with, some crazy good roasted smashed red potatoes, salad, crusty bread and a nice Rose wine. Plated. Confession time - I did eat all the pork chops, seconds on both the rest of the chops and more spuds! Need to work on the Quandong sauce a tad more - needs more seasonings. The Peach-a-licous won tonight's battle, but it was a close one. U-S-A, U-S-A, U-S-A!! (Sorry, it just seemed obvious, but hat's off to my Aussie brothers/sisters for some tasty tucker!) Simple recipe for the potatoes, but they are awesome! Red Bliss or Yukon Gold potatoes - make sure they are small and about equal size. Heat oven to 500F. Potatoes into a roasting (or other) pan with just enough water to cover the bottom about 1/4" deep. Cover tightly with Aluminum foil. Into the oven for 25 - 30 minutes. Take out of oven, remove foil and let cool for 10 minutes. Remove any remaining water in the pan and pat potatoes dry. Drizzle good olive oil over the potatoes, then using another pan/plate, SMASH the potatoes down to about 1/2" thickness. (Hint - I used 2, 9" cake pans.) Drizzle with more olive oil and season generously with S&P (and any other seasonings you might like). Back into the oven, uncovered, for another 25-30 minutes until they start to brown. Season again with some good salt (I used Himalayan Pink). In my book, this one's a "keeper."

Shuley, You motivated me to look for more of our favorite lump and you brought me good luck!!!!!!! I went on-line and searched all of our local Lowe's stores for the Char-Broil Center Cut Lump Charcoal. I found one store that showed inventory but didn't say how much. On the way home from work yesterday, i stopped at that store. I found that they had 29 boxes in stock, marked "clearance" for $10.99 per box. As I was looking at the pallet, the department manager walked by and asked me if I needed any help. I thought of your purchase, pointed at the boxes and asked him if he wanted to get rid of all of it. He smiled and said "How about $5.00 per box?". Holy Crap.........I couldn't get the words out fast enough........"It's a deal!!!!!!" Good thing I was driving my big van. I finished my first box the other day. I was totally surprised that there were no fines and very little dust in the bottom of the bag. Never had that happen before. I have to say again.....so far I am totally impressed with this Russian commie lump. tony b.........................I'll save a box for you to try. I'll send one back to Cedar Rapids with my sister. Now I have to figure out where I'm going to store this haul. Redhead Sue's garage is already full of toys and grills. She is going to kill me when she finds out what I did Too much fun!!! Thanks again Shuley for the motivation,

The simple answer.... yes you do! I see this type of post come up all the time on various forums that I am a member on. Over on the BBQ brethren, if you own less than one cooker you seem to be odd. Some people have duplicates of weber kettles, off set smokers etc etc.... but when it comes to the Kamado, it seems like people are hesitant to accept this fact. Why the stigma? I can only assume because of their cost people tend to balk at the notion of owning multiple cookers. Or perhaps because the kamado is sold as the swiss army knife of BBQ, there is a belief that it is the only cooker that you will ever need. Why would you consider another kamado? The kamado is a great cooker and you can in fact live with just one. They do an amazing job on about anything that you cook on. Dennis improves this singular ownership by providing three levels of grilling. But lets face the facts here for a moment. How often do we actually do multi level cooks? I love the lower grate but use it to stick a pan or foil for a low and slow etc. The upper grate only gets action when I am baking. I use the main grate 95% of the time and its because that is what everyone is use to. Single level grilling. When you buy a gas bbq, you get these massive grilling spaces and people have no problem dropping cash on them. Then when you buy a ceramic, people question the cost, they question the grill size etc. The debate of bigger is better doesn't even factor in the gas BBQ world, yet in the ceramic world its the age old debate on any potential buyers list. What size do I need? For me, there are three main reasons to buy a second kamado and I really believe that everyone should own one. 1. Space When I owned only one kamado, I constantly found myself looking for more space. When we cooked for large parties, I would have to time cooks so that all the food came out at the same time. Large family dinners, one turkey on the Q and I was relying on the stove. Once I got a second cooker, I found that one BBQ was like a warming/baking section and the other was cooking the large cuts of meat. The stove was for gravy and thats about it. Large pool parties I could cook on both and have everything finish at the same time so that I could enjoy my meal with my guests. 2. dual heat cooks The most important reason I went into the multi kamado cooking game. With two kamado cookers, I could impress my guests with the traditional combinations of sausages, chicken, ribs, brisket, burgers etc etc. I could do a 250 cook on one while grilling at 375 or preparing pizza at 550 degrees on another. I was able to showcase my cooking to friends and family and make meals for everyone. I could also cook seafood on one grill without it contaminating the burgers for the kids on another... 3. As I mentioned earlier, the bigger is better camp always suggests the larger grill. I started out with an XL kamado and it was massive. More fuel consumption, took long time to heat up and seemed to be a waste to fire for anything like 2 chicken breasts. Suddenly I find myself looking at what I am cooking for dinner and then selecting the appropriate size for that meal. This allows me to cook quickly and cost effectively. They are show stoppers and true conversation pieces when I have company. I have helped sell the kamado to about anyone who walks in my backyard. I would never do without to Kamado cookers and wanted to tell anyone looking at adding a second unit that it is the best idea!

Based on the thread title I was expecting to see YOU spinning. What a let down.

Good weather and construction left me with only enough time for 1 cook. Ribs. Rubbed with this. (I did go back and ensure complete and even coating) Fired up Bob and was shooting for 250*. Probably averaged that. Temp crept up to 275* by the end. On the grill. About 3 hours in Due to the 'thick-thin nature of baby back ribs one was done about 20 minutes before the other. The thin one on the plate. Too late, too dark, and two many beers for more pictures. They were pretty tasty!

Me (upon finding that Lowe's was selling a kind of charcoal that I like at 50% off): I'm going to get a trunk full. Hubby: let's all go and I will fold down all the seats in my car and see how many we can fit in both cars. Answer:28 boxes

2 duck legs 1 tbsp vegetable oil, more as needed 1 cup flour, plus 2 tbsp for second addition 6 cups chicken broth 1 pound andouille sausage 1 large onion, chopped 4 green onions chopped 1 cup celery, chopped 1 cup diced peppers (any combination of sweet and hot) 1 cup diced tomatoes 1/2 tsp dried thyme 1 bay leaf 1 tsp black pepper 1/4 tsp cayenne pepper, or to taste 1 smoked pork hock 2 cups water, or as needed 1 cup sliced okra, fresh, frozen or pickled 1 pound gulf shrimp 1 pound crawfish tail meat or langoustine rice to garnish Garvin

Dang, what a great haul. I think if you have guests over, instead of telling them their food was roasted over Russian commie lump, you should instead say it was kissed by the smoke of a Siberian wildfire. It's all in the delivery...

Thong? Where's my 12 gauge? That thing is big enough to eat hay and poop in the street!

Most smokers don't turn but I do like Stephen's drilled cylinder bracket solution but for production a CNC cut and folded plate that accomplishes the same thing is much easier and cost effective.. I sent my guys this simple drawing.. They will get a sample made up, we'll play with it and then get them out to all the Cold Smoker owners who want one

Call me a traditionalist, but I don't mix duck and seafood in my gumbo. I like my duck gumbo roux very dark, almost black, my seafood gumbos with a lighter roux. The good thing about gumbo tho, you can make it however you please!! Sent from my iPhone using Tapatalk

Yes, I store mine in the freezer too.[emoji4]

Last time i bought bread yeast (as opposed to brewer's yeast which I buy routinely as I need it - different strains for different beers), I got a brick from King Arthur. Broke it down into 2 oz bags and vacuum sealed them with the Food Saver. Toss them into the freezer and open one as I need.

Excellent idea on the duck fat. I generally do the baking powder/salt rub in the fridge overnight to tighten up the skin. Got duck fat in the freezer - so next time for sure. Just hit me - why didn't I use the duck fat on those smashed red potatoes the other night? DUH!

When I was buying it, it was a toss up as to whether to buy the jam or the sauce. Went jam, as I thought that it would be more versatile. Next time, I'll make the gastrique and add some Native Pepper Seasoning or Bush Tomato to it.

Bon Temp, Ya'll! I think that I have just about all of that in either the pantry or freezer. Just bought some local andouille yesterday to with the Tasso I bought last week. Had been planning Red Beans & Rice, but this Gumbo has gotten me to thinking???

That's how I've always done it. Works really well.

I actually don't but that would do the trick. It's about 50 meters/yards from my parking area over grass to my grilling area where I really don't have room for a 42" anyway.. Not sure how long I will hold out, but for now I'm too lazy to pour a pad and install one.

I'm not sure what I find more amazing - the price you got from the manager or the fact that you actually saw a manager in the store!

I keep it in the fridge, not the freezer, mostly because items like that tend to get lost and forgotten in the freezer. Also, don't use all that much yeast since most things are leavened with sourdough here.

$5!!!!!!!!!! Dang, wish I had run into a manager like that!!!!

Were you watching it or why were you dizzy Sent from my iPhone using Tapatalk

I didn't even think about online. Looks like amazon has it

Paul truly sorry to hear about your loss, but as you said better that you and yours are alive!! And Steve M better to go online to get some duck fat, and the first thing to make is homefries cook in duck fat nothing compares! Duck fat isn't cheap but worth every penny spent-IMO Garvin

It has it in the description: Please note that the largest grate spacing on this basket is 1" of separation and that foods with a profile smaller than 1" should not be placed in the basket as the opportunity for ejection does exist. Please consider that as food cooks it will generally shrink, this should be considered when preparing food and filling the basket to ensure no food is ejected as the food cooks and ultimately shrinks in size. The image makes the gaps look larger than 1", though.

Aussie, that is a fantastic dinner.

That chook looks amazing. Never tried the baking powder or duck fat before. I need to keep an eye out for the duck fat at the market.

Oh yes sorry mate read about that we call them bush fires and when I was about 25 we lived on a farm that got taken out lost everything photos you name it .totally sucks but at least we are alive to tell the tale posessions mean nothing that's what I learnt from that experience lost a lot of things sentimental but I'm alive Outback Kamado Bar and Grill

Always nice to get crispy skin.

Good looking spin. Nice color. I miss my roti.

Yeah totally different flavour and the fact that you were trying to turn the jam into a sauce .if you had the quandong sauce that tastes differently from the jam simply because the way jam is made up Outback Kamado Bar and Grill

I've been told the same can be said for shrimp.

Thank you all for your replays , Saturday Smoked Salmon 1st try. Hoping to get my KK down to about 165-170 degrees. Wish me luck . Any pointers welcome............I thank nk I could use some.

I've seen posts by others on this cut of beef and saw some in the display window at the butcher shop and knew I had to try it. Sous vide the meat for 24 hours at 132F then put it on the KK for a sear. Plated. It was delicious and I will be doing this again.

Tony, that dinner looks awesome. Certainly had to be a very enjoyable meal.

I could have guessed the winner. Quandong is a wild desert peach that doesn't have the traditional American peach flavor. It's a great flavor all its own but doesn't taste like something you would expect with peach. Will try that spud recipe sometime in the very near future.

First MacKenzie great steak! Now the big question Flank steak, Flat Iron steak, or Skirt steak? For me it's Skirt steak, then Flank after that Flat Iron steak! What say you all!!! Garvin

Great story! Enjoy, enjoy...enjoy!!!!!

Great looking grill and great pictures. Looks like the height is perfect. Like others have said never run it with just the first latch position. It'll allow too much heat to escape past the gasket and that is not good for them. For high heat in my 19" TT, I just turn the top vent to 3 turns, bottom vent wide open and remove the guru port plug. When it starts coming close to temp replace the port plug and close top vent to 2 turns. Eventually you might have to start closing down the bottom vent depending on target temp. Keep an eye on it. Very easy to sail up towards 1,000*.

Happy cooking! !

Congratulations great looking set up and thanks for all the good pictures.

Beautiful, Garvin. You are really going to love that tall top. Just wait until you do chicken, you are going to be surprised by how moist it will be. Thanks for posting the pixs. and that is a great yard you have.:)

Wow a 22tt and it's bigger than I thought it would be! Garvin

Awesome! Sent from my iPhone using Tapatalk

Congrats on the new kk. Looks like you have the hang of it. As others have said, no need to open the latch to get the temps up. With the vents on top and bottom open, you really need to keep an eye on it so it doesn't get away from you. Good looking first cooks!

Lol.. I must have skip over post.. My bad. Ckreef laughing at me....

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.

I bought my first box of this lump on a whim,....just to try it. Could not imagine how they would sell any at $20 + per box........but at $11 per box it was worth a try to see if it was any good. I was so impressed after the the first cook, I went back and bought 7 more boxes. I have opened two boxes (in different locations & different grills) and have burned thru about half of each box. The first thing I noticed was the consistent size of the lump. Nice fist sized pieces. No small or large hunks. Both boxes I opened have been the same. Not at the bottom yet, but no dust when I poured the lump directly from the box. I was also impressed at how easily it lights using the Mapp torch and very little sparks. I have a small wire lump basket in the KK and after a two hour cook at 250*F plus a 500* sear....it was crazy how little ash there was on the remaining lump when I removed the basket to shake the ash off. The remaining lump almost looked like it was never lit. It also rocketed from 250* to 500* for the sear. On another BBQ site, a member said that they noticed this lump had a very clean burn, as his wife does not like smokey tasting food. I have always used smoking wood for my cooks, so can't verify that. I can only compare it to two or three local brands but so far.................... it and Coffee Char are the best I have used. Is it worth $20 a box.....No! Even marked down at $10.91 a box it is expensive but I liked it enough to go back and buy more. I think I read that another company is marketing the same product under a different name and it is Hogsfan/Baby Back Maniac's go to lump also (don't quote me on that statement). Worth a try if you can get a discounted box.

And, Jon, think of the satisfaction you'll get symbolically burning Putin everytime you use it!