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Got myself a marinated pork rack had Ora sitting at 375 and gave it a sear on both sides on the bottom gratetook it off and threw in some peach woodset up for inderect and put it back on got it up to 145ready to goand carvedplated with some simple veggiesstill can't get over how moist everything turns out on the KK Outback Kamado Bar and Grill

I haven't *really*. Cooked steaks since getting into kamado cooking. I suppose this was for a variety of reasons. One I was in a very experimental mood for cooking and was so excited to cook new things with my new kamado(es). Two, I have been so impressed with my results on other cuts-particularly tri tip which leads to Three -high quality steaks are expensive. My mother in law got me a substantial gift certificate to our local butcher as a birthday present, and I have been slowly chipping away at it. I've also been reading food lab, and kenji's section on steaks had me wanting to try one on the kamado. So I picked up an couple bone in rib eyes that I had cut at 1.5". then I threw them on at 250 until the reached 110(I am aware this was probably not necessary but I was really afraid of not cooking them properly if I did just a hit and fast cook.) Then I seared until I got a nice crust. No pictures as this part is always scary. And let them rest Topped with a pat of kenji's herb butter So so so good. My husband is still raving about them!!! And just to show they were cooked properly-even though this is not the best picture

Hello, Well almost a new owner as I am waiting for it to ship. I have been wanting a KK for months now and after three months of constant hints and quite a bit of badgering, my wife finally gave in and green lighted the purchase of a new KK 22" Supreme Hi-Cap. It was a hard sell since we have a large gas grill, a gas smoker and an 18" Vision kamado. Since the purchase of the Vision, the gas smoker is never used. We are almost empty nesters with one child graduating college this May and two others who are grown and out on their own. We also are avid home brewers with a 25 gallon brewing system and an indoor pub with four taps. We entertain quite often and I was looking for a way to increase the volume of food that I can cook. Now I have to wait on the KK to arrive which I believe will be quite difficult! I will post pictures once I have received it. So excited I can't stand it! Keith

It is a beautiful day so a good time to roll out the KK. Temp. around 325-350F and the fish was on for about 15 mins. Plated with some creamed potatoes and peas from last summer's garden.

I sent Tony a selection of goodies a while a go and today I got to open a parcel from Cedar Rapids love it all cheers mate will have to look up lanes to see what they go with but knowing me I will probably throw it on everything lol Outback Kamado Bar and Grill

TY Steve M - I'll be honest I was just winging it. I didn't measure anything just added what I thought was right. I have a good idea of how much I used of what. Next time I make it I'll actually measure things out and make a proper recipe.

I had some fresh Blueberries and wanted to make a desert so I thought I would try a Blueberry Pizza. Cream cheese spread - cream cheese, whipping cream, powdered sugar and vanilla. Mixed to a smooth consistency. Set aside. Blueberry paste - Blueberries crushed, sugar, and water. Heat and reduce until a jam consistency. Set aside to cool. Before dinner I made some Cracker crust dough. Rolled it out then par baked both sides on the Blackstone. Pull when crispy and shut down the Blackstone. After dinner I spread the cream cheese mixture on the crispy dough. Spread the Blueberry "jam" on top of that and finally sprinkled some extra fresh berries on that. Put in a cold Blackstone and cook on md high heat for just a couple of minutes. Serve warm fresh from the Blackstone. I was very pleased with this creation. Just sweet enough. Only thing I would do differently is roll the dough thinner and parbake a little longer so it's even more crispy. Everything can be done in advance with the final build and cook when dinner is over. Any fruit should work. With a little modification could easily do this in a kamado or oven.

Thanks for explaing tony like the idea of mixing the sauces Outback Kamado Bar and Grill

I mainly started doing it on the guru so people could understand lol I've got dual Temps on my kamados which help .not a problem switching back to C . You find also that most Aussies that have gotten into low and slow learnt it from the Yanks . Outback Kamado Bar and Grill

Adding my WELCOME as well, plus good to have another home brewer in the mix. Not in your league (25 gallon batches), but have been a steady brewer for about 10 years now. Love your brewery name. If you go to Homebrew Con this year in Minneapolis, look me up, I'll be with our local club - Cedar Rapids Beer Nuts. We're pouring on Club Night.

Looks very tasty, indeed!

Cha-Ching!!!

Have my grinder on "stand-by!" Like knives, I own way too many grinders. Won't be a problem dedicating one to these berries. Will give you some hints about the Lane's - the one labeled "Beef" is from their PitMaster Select series - you have to be in their Kickstarter group to get it. So, you won't find it on their public website. Awesome on brisket and a good steak rub, too. It's like their regular Ancho Espresso, but on steroids! The House Divided is a blend of their Sweet Heat and Pork U's Garlic 101 rubs. It was a collaboration between them, so I don't know how often they offer it. It's not listed on either of their websites right now. Great on both pork and chicken. Figured you'd like the QNAMI, as it is Asian flavors. One of my "go to's" now for veggies and fish. The others were just some samples I had from my last order, so thought I'd just toss those in for grins. The SPF has some heat and their Signature is just a good all around rub. The Dougie's has long been my favorite wing marinade - for like maybe 20 years? So much so, that I buy it by the case! It's great on chicken, period, so use it on breasts, leg quarters, not just wings. I've even injected it into whole birds! And, I figured you'd get a kick out of the classic Bob Gibson White Sauce since you like grilling chicken. Marinate some pieces, then baste it with this stuff a couple of times during the cook (careful if you're grilling over direct heat, as it might flare up a bit!) and finally dunk the pieces in it afterwards just before serving (using fresh sauce of course!). Definitely unique in the US BBQ world! And, if you really want to be adventurous - mix the White Sauce with the Dougie's for the marinade/basting sauce to pack an extra punch. Start with 2 parts White to 1 part Dougie's and go from there depending on how kicked up you like it. Can't wait to hear what you do with them and which ones become some of your new "go to's!"

Now your talking great cook aussie

YUM!!!!!!!!!!!!!!!! Aussie I see when you describe your cooking temps you use F over C is that a habit you obtain from this forum and when you are speaking with your mates down under do you switch to C easy? Garvin

It sure was a nice compliment.

That looks great. Just another day in the outback...

I was thinking that I do that with lamb racks sometimes speeds up the cook Outback Kamado Bar and Grill

About another month or so away they have had some great weather just trying to get my order in before everyone else Outback Kamado Bar and Grill

Pork rack looks fantastic. Whenever I can find them I buy one or two racks. Sometimes I'll cook the whole rack like you did. Sometimes I'll cut them into pork Lollipops before cooking.

Very exciting news. I hate my current pepper grinder. Will go out and get me a better one just for those berries. Was just waiting for word from you. Will also get my act together and order the salad dressing ingredients. I know you'll love it and I'm currently out and missing it.

Looks mouth watering

Aussie, your dinner is wonderful, beautiful job. [emoji4]

Nice score for sure.

Totally Awesome I need to do a desert pizza great camera skills Outback Kamado Bar and Grill

Now thats on heck of a pizza.

Only a KK could make someone sad about having to go on vacation.

I am like Tony not much of a dessert person but that looks delicious.

Ok I'm moving in!! Garvin