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Thought I would share some food I cooked this weekend. I started Saturday with a 12 lb 70+ Dry aged Prime Rib. I cooked this for sandwiches for Sunday. Then on Sunday I added six racks of ribs. Not many pic's sorry.

Finish cook pictures:

You Aussies and your Vegemite. I'll stick to Nutella, Thank You!

I made my own for roasting chiles. Haven't used it for anything else yet. Just a piece of wire mesh fabric inside the rotisserie basket. It's a 3/8" mesh, so nothing of size is going to fall through.

An easy dinner here, sous vide beef tenderloin, squash and scalloped potatoes topped with KK smoked cheddar cheese. I also used rice flour instead of flour to thicken the milk sauce.

I opened a box of this over the weekend. Pretty good stuff. I'd say it is medium sized chunks and medium density. I lit in one spot and ran at about 190 (dome) for about 2 hours. Then it creeped up to about 210 for the last 45 minutes or so of my cook. After that, I wanted to burn off the grates so I pulled the bottom door and spun the top vent a few turns and the dome went to 700 in about 4 minutes. The only 'issue' I had was that I found it difficult to pour out of the box into the grill.

Made this today. Sub'ed out Tasso for the ham hock. No okra (lazy, didn't want to go to the store just for that - like the crouton idea, though!) Since my duck leg was already confit, added more duck fat to the roux and also to saute the veggies. Used my own house cajun spice blend, with some extra thyme and the bay leaf. Hatch chiles in the trinity. Local tasso and andouille. Gulf jumbo shrimp and crawfish tails from the seafood truck from Galveston that visits most months. DAMN - this one's a keeper!!!

Garvin, those are facts, not alternative facts either.[emoji38]

Trying my new baking steel. Worked great!

Aussie, that looks Dee-licious.:)

My kids THOUGHT they were disappointed by not having pepperoni. I told my 6 year old he could make a cheese sandwich if he didn't want the pizza. Turns out he loved it. Especially the artichoke hearts. It was a nice change.

Received BOL for my new 23" Ultimate....accessories were almost as heavy as grill...lol. So I've got a couple days before delivery to break the news to the wife on what will be on her side of the garage till I get it on the deck. I took the advice of this forum and loaded up on charcoal among other fun accessories as listed below... 23" Ultimate, Autumn Nebula Coffee Smoking Wood ~ Cold Smoker Smalls 5 lbs × 2 COFFEE WOOD Lump Charcoal ~ GRILL PURCHASE only × 10 Extruded Coconut Shell Charcoal ~w/Grill Sales Only‐ × 20 23" Ultimate ~ Charcoal Basket × 1 Stainless and Teak Grate Grabbers × 1 Cover for 23" Ultimate ~ Marine Grade Sunbrella × 1 23" Ultimate ~ Charcoal Basket Splitter × 1 23" Ultimate Double Bottom Drip Pan × 1 23" Ultimate ~ Grill Shaped Baking Stone × 1 8" Rotisserie Cradle for 23" Ultimate w/ 6" reducer × 1 New KK Cold Smoker ~ BONUS‐Airpump × 1

As HalfSmoke said it's used in boiled crab, shrimp, and lobster, but you will find that in a lot of southern dishes calls for Old Bay Seasonings, get some good stuff!

Yes! It's a staple here in the Eastern US for crabs and shrimp. Give it a go.

Just over halfway through I rotate them. The top rack gets more air flow. On the ribs I did a three way mix Cimarron Doc's, Eat Bbq and Texas Original rub. On the Prime rib it was fresh garlic, rosemary, thyme in between the bones and the outside and Barberians rub.

Fantastic results I bought some brioche buns the other day really want to have a Crack at them Outback Kamado Bar and Grill

It's in every supermarket where I live so never bothered making it .it's even great on toast with some vegemite . https://www.google.com.au/url?sa=t&source=web&rct=j&url=https://www.youtube.com/watch%3Fv%3D0yA98MujNeM&ved=0ahUKEwjF3au8lvvRAhUKT7wKHf2UB64Q3ywIGjAA&usg=AFQjCNG9UOYeZeilk2mnlREnvWaauJdrSw Outback Kamado Bar and Grill

Burgers and wings...yum!!

First attempt went pretty well. Next time will be even easier.

No - stove top. I believe microwave will only get you clarified butter. Stove top to take it one step further into ghee.

Thank you.

Well, OK then. Sounds like you were raised right!

WOW! You'd better do something special for the Mrs. on Valentines Day for that score!!!

My Mother's parents are both from North Carolina= Most of the food I grew up on was southern based! Garvin

Dizzy Pig is great stuff. Big fan here.

When she sees it in person the decision to not chime in on color choice might hit her like a pallet of bricks,,, errr BB32, It is large enough to command an area like a real big NFL player sitting at a kids table... You notice things like that. BTW, nice color!!

Made a batch of ghee today. Super simple process. I should have taken a couple of pictures. Will do it next time.

Buffer the steel from the direct heat.

Before McDonald's got soft, they used to flash freeze their fries in beef broth! Good looking brisket!! Garvin

Really happy with this batch of Cuban bread has the height I was expecting last week! Garvin

Hope you saved all the fat trimmings to render down for frying top shelf french fries!

Ok, here are the next pictures: This cook started at 225°F temperature and after @11+hours, now it is coming off @ 170°F for the wrap in pink butcher's paper. I had started the brisket on the top level grate but decided after a few hours to move it down to the main level grate. The balance of cooking time I estimate to be @4 hours, with with the target temperature @205°F. Just a comment on the cooking temperature that I mentioned… It seems that most of the "brisket experts" that I've seen or watched on YouTube, like to cook their brisket at 250°F but the couple that I've done so far at 225°F have turned out wonderfully well. Perhaps the next one I will cook at 250°F which from the general guidelines I've heard/read, might give me a closer to 12 hour cook time on the Komodo. For those that are following this, let me say that the time on the Komodo at 225°F has been approximately 16 hours, followed by at least two hours resting in the cooler thoroughly wrapped to rest. For us that have the good fortune to be able to cook on a Komodo, it is so easy to keep a stable temperature that the length of time really does not matter. If you're cooking on something not quite as stable, that extra four hours of time might be just too much work... The next picture is more for laughs but it is the platter that I put the brisket on when I brought it in to wrap, and then return to Pele for the finish cook. I could not resist running a finger through the rendered fat juices and spices that were left behind; equivalent to getting the last bit of frosting or cookie dough off of the side of the mixing bowl – oh my gosh is it good! I'm sure the end result will be so much better...

Going to try and make me some ghee later today. Followed the above link and they have a recipe. Seems like a really simple procedure. Need to go to the store and get some more butter first.

Depends in which state you live-LMAO!!! Garvin

Send one to me If you don't have one already go buy a vacuum sealer. Since you have 2 (assuming you're not sending me one - LOL) I would keep one in the cryopac, stick it in the bottom back of your fridge for 60 days (wet ageing). The other one I'd cut into 1 roast, a few 2" steaks, some 1 1/4" steaks and even some really thin 1/4" steaks for steak and cheese sandwiches. And lastly don't forget to give your wife a big kiss for that score.

I bought a boneless leg o lamb at Costco, and it was labeled "Product of Australia".

Is lamb really popular your way Aussie? I notice you cook with it a lot and use cuts I have never seen. We have a very small assortment of lamb and it is very expensive

Someone here planted a seed in my brain (thanks, dstr) and today I saw a jar of what I would have called clarified butter but they labelled it ghee. I just had to buy it and some mushrooms. Some refried fried rice and mushrooms in ghee.:)

Nuts! Meathead's Parisian Cashews, in particular.

That looks pretty ideal to me! Sent from my iPhone using Tapatalk

Ok, had a (friend) over last night and some friends this morning for breakfast, grits, eggs, sausage, and bacon and wanted to make my first bread not Cuban to go with so got up extra early and made a round! Sorry no cut photos but I can say for sure it was tasty and a nice crusty outer layer and nice interior starting to like this and remember all the good bread my mom had made when I was a kid. More loaves to come!!!!!!! Garvin

Argh.. I discovered that the hard way too.. The latest version says "Caution HOT" on the lid! It's an IQ test to see if you get burned more than once! LOL

Awesome! Can't wait to see the delivery shots. Love the colour that you chose and I am sure @tony b will be very pleased. so many grills being sold this month!

Grill floss is the extent of effort I put into cleaning grates. Scrape before use, and beyond that I burn them clean. Not with a raging fire specifically for the purpose, but just by taking advantage of any higher temp cooks I do. I'll put any greasy grates that won't be in my way into the grill and just let them clean themselves as I cook. Doesn't hurt to have extra grates down below as long as you aren't going to need to add fuel or wood or something.

Ghee compared to clarified butter: http://www.epicurious.com/ingredients/difference-between-clarified-butter-ghee-brown-butter-article I've used Ghee for many years ... started with my interest in cooking all things Indian food at home along time ago. I love it drizzled over air popped pop corn. And it makes all things sautéd mushrooms sing. You'll like it!

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

AWESOME! Maybe she can "mule" other stuff back and forth for us - LOL!! btw - had a nice chat with your son's GF at Lion Bridge last weekend.

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 almost only cook on my 32" My 23" sometimes, my 19" TT not since early Dec (remember the fur;-). I leave the basket splitter installed at 50% for pretty much all my cooks. I'd only take it out if I wanted to brown up an entire upper rack of something. I just love grilling without my welding gloves.. I can hide behind the hot wall of air and play with my food bare handed. I use a hairdryer to get my charcoal going and I don't really notice much difference in the time to heat soak or the fuel.. gas grill.. Smallest size.. at 30" they start getting more narrow and turn into toys.. My 32" no longer feels big at all..

Welcome Tom! Post the official delivery and unpacking pics when it arrives. It's a rite of passage.