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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

Here is the home brew setup. Sent from my SM-N920V using Tapatalk

Oh my goodness these things are to die for. I fed my started yesterday and used 1C of the sponge to make these waffles. Here is the first one. The second- I did get one more that was about half the regular waffle size. Plated with local maple syrup. Don't think for one minute that I didn't put more syrup on the waffle. For the first time ever I divided the waffle into 4 pieces and ate it like a piece of toast. The waffle remained crispy and the syrup was slow to sink to the waffle so I was left with something that I could hold in my hand and the syrup stayed in the pockets. I really liked being able to eat it like this. Garvin I hope you thank you Mother for me, it is a wonderful recipe. I could only eat one waffle as they are very filling.

It IS impressive! Not in that league at all, but i do have a dedicated brewing room in my basement. One of my "retirement presents" to myself. Tired of lugging everything up and down the stairs to/from the basement. the best thing is the nice deep sink to clean equipment in! Excuse the mess, but it's a brew room after all.

I think you accidentally posted a picture of your distillery lol

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

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.

Starved.

Looking delicious

Looks delicious to me. :)

I might buy into that one.[emoji16]

Winner, winner, Chicken & Waffle Dinner!! I'm from the South and there's just about nothing better than good fried chicken and waffles!!

ROFL, Garvin.

Thats the way to cook steaks. No wonder your husband was impressed, they look perfect!

Ha, ck, I wouldn't say I was a convert. It isn't a totally nice experience for me. I am still working on it.

Gee Charles not only are you a master chef but also master woodworker that's pretty cool! Beautiful workmanship.

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.

That looks really smart nice job Outback Kamado Bar and Grill

Steve, your dinner looks awesome, the Ribeye was cooked perfectly.

I threw a cap of ribeye on the kk tonight that I got from Snake River Farms. I cooked indirect at 300 and ramped up the temps for a quick sear.