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Here we go again.. Steven Raichlen PBS Project Smoke ~ Season 3 Shooting in Solvang, CA thru March 10th I sent a 42” Serious Big Bad in Cobalt Blue and a 23” Ultimate in Olive & Gold Pebble both with brushed stainless topped side tables. These will both be available discounted after the shoot.

After seeing Mac's nachos I thought I would do some had some left over beef ribs so got some chorizo and a few extras sliced up the the chorizo chopped up the leftover beef ribsthought I would try some pringles green capsicum and oniongot Ora up to 325 and put my Ci wok on to heat upmixed up the beef and chorizo with the awesome stuff got my Pringles ready everything ready to gofirst the onion with some evvo then the capsicumkidney beansthen the meat mixture with some salsa sauceloaded up the chipsshredded cheddarand on it goes with a bit of pepper saltand readyturned out great for nachos Outback Kamado Bar and Grill

I wanted something that would provide leftovers so Mac & Cheese it was. Ready for some bread crumbs, the KK is running at 350F. On the KK for about 35 mins. or so. Time is up. Ready to plate. Plated with molasses on a piece of sourdough bread.

Ricotta is a regular thing I make. Every morning we have several rounds of home-brew cappuccinos. Although I could re-use the leftover milk, from the steaming operation for the cappuccinos, I save it. The espresso geeks amongst us understand :D. Sometimes the leftover milk gets used for cereal but mostly the volume each week is more than we could otherwise use. If not for ricotta. Ricotta gets consumed as is, in ravioli, cheesecake, my Mom's Italian Ricotta Pie, lasagna, pasta, blintzes, pancakes, with good tart jelly on toast, etc. Today the ricotta played atop the Neapolitan pies. Dough: Jeff Varasano's Neapolitan dough recipe ... I used 50/50 Caputo "00" and KA bread flour + 5-day cold ferment. Other stars that showed up for their respective roles/pies: Garlic oil and left over cloves from the process KK slow roasted dry farm Early Girl tomatoes from last season Bulk Italian sausage Shiitake mushrooms Smoked mozzarella cheese Pecorino romano cheese Provolone cheese Ricotta Italian Mutti tomatoes Fresh basil (dipped in the garlic oil) Thoroughly heat soaked the Two-Three KK (3-hours ... not the original plan but as you all know shit sometimes gets in the way :D), KK CoffeeChar and a Baking Steel.

Thanks Dozer and Tony. As a kid I loved cheese and molasses on crackers or bread. It works better for me than waffles and fried chicken.ROFL

Weather in London not massively conducive to outdoor cooking recently - it's not the cold I mind, it's the rain. But I finally located the intestinal fortitude to venture outside as the sight of the KK lying idle for a month was more disappointing than the weather. So went simple: Cornell chicken, grilled salt & vinegar potatoes. And some rain. On the bright side, Spring is just round the corner... can certainly recommend the Cornell recipe (Fette Sau or Meathead version). I went direct but high up at 275 to start, and finished on middle grate. Turned out nice again.

First hand experience, WAY better than any USDA Prime I've seen. They come off the grill/smoker jiggling like a piece of jello! And that's without any injection! Sent from my SM-N900V using Tapatalk

I tend to agree Steve, I don't think the Slap Yo Daddy - Hot is as spicy as others in my rack and I'm not talking stuff with ghost peppers either. I'd put this one on the low end of the "Hot" scale. @Aussie Ora - easy Grasshopper, it takes time to build up your tolerance to spicy foods. Go slow, my friend, and you will be rewarded with the infamous endorphin rush!

Looks great except the pringles lol. My dad was a manager at a frito lay when I was growing up so I may or may not be brainwashed;) Sent from my iPhone using Tapatalk

I think I may have burned my tastebuds off a long time ago lol. The "hot" rub didn't taste that spicy to me. I do need to be careful cooking for the rest of my family though. One of the nice things about that IPA rub was it left a really nice crust on the rib that was delicious. You should give it another try.

Threw some St Louis cut pork ribs on the kk this afternoon. I had 3 slabs that came in a pack from Costco. My original plan was to cut them in half and try them on the octoforks but after I got them on it, there wasn't enough clearance between the meat and the grill basket. I regrouped and put them on the upper grate for an indirect cook. Have you ever decided to try a couple different rubs for a taste test and then when they were done and cut up, you couldn't remember which was which? Me neither. I picked up some silicone bands from amazon and color coded them for 3 different rubs. Slap yo daddy's regular rub, the hot version of their rub, and Dizzy pig's IPA. This is the IPA, I am waiting on family to join me for the rest but I know I like this one. Very tender and moist of course but the flavor is off the charts. I'll update after I try the others.

We have a local butcher that carries Snake River Farms Wagyu and I've been eye balling their Tri-Tips. Picked one up today, though it was a bit of a hassle...the butcher was super hesitant to show me all of his Tri-Tips. He had 2 in his display case and I asked if I could see the rest he has so I could pick the one I wanted. He gave me about every excuse in the book why every roast is the same, blah blah...he had the nerve to ask why I was giving him a hard time, I reminded him I was the customer and wanted to pick from what he had. After going back and forth with him I settled for this 2.5lb roast from the display case. He gave me the guilt trip that he would go get them, I was done with him by then. Rant over, it just rubbed me the wrong way when I'm paying $80 for a roast and wanted to survey the amount of marbling each roast had. More shots coming tonight

Well tonight the wife wanted mushrooms asparagus and pineapple on the grill and boy was it tasty

Endorphin rush of angry fire lol Outback Kamado Bar and Grill

As a butcher myself I'm appalled at the grief the guy gave you. Did you see the label that says it was from SNF? From experience I've seen some Wagyu Beef that looked no better than some of the prime beef I sell. That being said this looks fantastic! One note, did you cut the tri tip in half for easier slicing? As I'm sure you know of the 90 degree rule for slicing. Sent from my SM-N900V using Tapatalk

Nice job with the prep. Looks great

I learn something new everyday

Steve, I can see we are on the same page.

Looks perfect, Garvin.:)

Never had the corn tortilla version of Pringles. Do they hold up structurally, as regular Pringles are rather brittle and break easily? Side story - one summer, I had a construction job working on a job next door to a Pringles factory in NC. There were always free cans on the tables in the breakroom. We were often "guinea pigs" for trial flavors. We could snack all we wanted, but weren't allowed to take them home. As an engineer, I really wanted to see the process equipment for making them, but it's highly proprietary and I wasn't allowed in that part of the building.

Well done, sir! I'm a huge fan of Cornell chicken. I follow Steven Raichlen's recipe, which is similar to Meathead's. Cornell Chicken Ingredients 1 Large Egg 1 Cup Vegetable Oil 2 Cups Cider Vinegar 3 TBL Kosher Salt (Yeah, it’s a lot of salt, but don’t freak on it!) 1 TBL Poultry Seasoning (I prefer Penzey’s, but whatever use a good one - It’s critical!) ½ Tsp Black Pepper Instructions Need a blender or food processor (fp) to mix this up, as it is a cross between a very thin mayonnaise and a brine. First, place the egg in the blender/fp and pulse 2 or 3 times quickly to break up the egg. With the blender/fp running at medium speed, add the oil in a slow trickle to make an emulsion. Next, with the blender/fp still running at medium, add the vinegar, slowly to not break the emulsion. Finally, dump in the salt, poultry seasoning, and black pepper. Run blender/fp until incorporated. Pour marinade over chicken in a non-reactive pan or in a Ziploc bag and marinate at least 4 hours, preferably overnight. The longer the better – I’ve done it up to 2 days. Cook chicken over indirect heat, with grill at 350-375F. If you want to use a smoking wood, I’d suggest a mild fruit like peach or apple. Cooking Time will vary with cuts – whole versus quarters, versus individual pieces. You can do direct heat if you use the top grate, as this marinade with cause flare-ups, especially in the next step. Baste the chicken with the marinade every 15 -20 minutes. Since it was in contact with raw chicken, stop basting at least 15 minutes before you take the chicken off the grill. (Or, mix up a second clean batch of marinade to baste with if you’re paranoid about such things or if you want to dunk the finished chicken in the marinade one final time as you take it off the grill, similar to Big Bob Gibson’s famous white sauce).

Extra very virgin olive oil! Sent from my SM-N900V using Tapatalk

I think I got it now! Garvin

Righteous looking nachos Aussie. That capsicum looks like a bell pepper? What is evvo?

Mac and cheese looks awesome. I like molasses too. Good combo

Looks delicious.

Generally I go for 4-5 day cold ferment rest with this recipe. The extra couple of days, at 5-days in the refrigerator, provides noticeably more depth of flavor (compared to a 3-day ferment); yet still allowing very good large air bubbles and nice cornicione. The first two of the three pies baked at near text book perfection, given a bottom heat source oven, but by the 3rd pie the baking steel had gotten too hot ... always a fine line dance to nailing it.

Those ribs look fantastic the rubs look cool ckreef sent me some ipa was a bit hot for me but will try it again to see if my taste buds have changed after tonys dougies wing sauce lol Outback Kamado Bar and Grill

Ribs look great. Uncle Dougie's is some tasty sauce. Time to track some more down.

That looks so good.

I feel bad... it was dark and in the rush to get everything out together I took no more photos!! I had them at 225 for about 5 hours and then cranked to 315 for 30mins. Then wrapped in foil and kept at 315 until they hit 200 IT. Wrapped in towels and into the cooler while I cooked the rest of the food. We had charred peppers, cajun rubbed corn on the cob with melted cheese on top and a tomato and cucumber salad with a lime dressing (limes from the garden [emoji38]) Best pulled pork I've done so far. Love the size of the necks as it means I don't always have to cook a big piece and fresh is soooo much better than leftovers. Also love the bark to meat ratio! Sent from my SM-G935F using Tapatalk

Everything you described sounds great, and man that pizza! Garvin

Gee, I wonder what you are going to make with that new starter. [emoji4][emoji4][emoji4]

dstr, that pie looks and sounds perfect. :) That is a hot grill, in more ways than one.

Garvin, I know you had fun doing that cook and I bet you enjoyed every last bite.

Nice Mac & Cheese, MacKenzie - or is it MacKenzie & Cheese?? Have to ask, strange combo of molasses and Mac & Cheese - do they play well together in the sandbox?

I use colored toothpicks when I do this, and I do it fairly often! I thinks it's great fun to do side-by-side comparisons like this. I have some of these silicone bands, so I'll remember this tip next time, as sometimes the toothpicks burn up. That's probably the ONLY Dizzy Pig rub that I DON'T have in my spice rack! Go figure?

Nicely done looks very tasty

Those ribs are looking really tasty.:)

Me, too!!! Had me going there for a minute, MacKenzie! Fake news, indeed!!!

Ok made waffles for breakfast and I am having company for dinner so I will be doing the chicken and waffles tonight pictures of that will follow but for now the breakfast waffles! One thing I notice is I need a bigger and better waffle iron this is small in dia and for dinner will let cook just a little longer to get crisper than what I had for breakfast. Also I will add just a little more batter to the iron to get solid pockets, but taste was so good and if I do the few things mention above I should have a good dinner of Chicken and Waffles! Garvin

Thanks, that is a very neat, precise cut of that paper!! Had me fooled

Here is a picture of the Rabid Otter pub. Sent from my SM-N920V using Tapatalk

^ Yes. Great! You will have more imparted light smoke/wood essence to the bird using CoffeeChar than using CocoChar but I like the Coffee Charcoal's flavor impart.

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.

Nice "All Day'er!" But, inquiring minds like ours would like to know - Where's the adult beverages?

I spent Saturday with Bob. We started off the day before sunrise. I didn't take any pictures but, first up was a rack of baby back and a rack of St. Louise spares. The BB seasoned with King Kooker Hickory and the spares with S&P. Bob settled in at 225*. The spares came off after 3.5 hours and a little over four for the baby back. While the ribs were cooking I started getting breakfast ready. Bacon, mushrooms, asparagus, tater-tots, and an Italian cheese omelet. Egg meets omelet parts And on the plate. I like a nice lite and thin egg exterior. The ribs went into a towel lined ice chest and the chicken wings went on The wings cooked for an hour at 225*. They got turned and Bob was cranked up to 400* to finish the wings off for the next 45 minutes. Can wings have a money shot? HA!! Crisp skin and juicy interior. YUM!! Cranked Bob up to 600* and did a nice steak for dinner. Mushrooms and asparagus as usual. Thanks for looking. Paul

Hi everyone my name is Keith, The owner and creator of the OctoForks™ Dennis should have his pair in a couple of weeks but who knows considering I haven't shipped that far yet! lol. Dennis I look forward to hearing your review after you use them. To address a few of the points/questions I'll just break them individually. 1) Even heat- The closest example I could give is if you've ever hung ribs the heat and cook will be very consistent top to bottom. There's one exception which is if they're too close to the coals when hanging then the bottom edge may get burnt but that's not the case with rotisserie of course since each side of the meat is always rotating. The concept of even heat also extends into faster cooking. On my website you'll see a side by side comparison cook doing a pork loin the traditional way most know and one of equal size with 1/2 pair of OctoForks. Both roasts tasted equally great but the benefit for me was that the vertical roast cooked much faster. For anyone wanting to fit more product on your spit rod then the OctoForks won't let you down because you are in essence "stacking" the meat side by side. In fact with multiple pairs you can rotisserie up to quadruple or better the amount of meat if the motor you use can handle the additional capacity. The pic above was with my "pre production" parts (Not stamped with company info etc...) but should give you an idea of how it utilizes the space better on the spit rod not to mention you won't have the holes in your meats because the spit only goes through the width of the meat. The claws also "invert" or reverse in for tines closer to the spit rod so it's extremely versatile if you want to do meats the traditional way. 2) Pulling temp of meat- Oh definitely impossible to ever lose a piece of meat like a pork butt to the fire with 8 tines gripping it from both sides. Also you'll never have to truss or string up whatever you're putting on the rotisserie ever again. Trussing is a thing of the past. Also you can hold small roasts etc... outside on both sides opposite the spit. A video on the website will show where I cooked "dueling" pork sirloin roasts held between the tines on both sides. Again just use your imagination on different ways to use them. 3) Accessories- Yes there will be accessories coming to plug and play into OctoForks. Very exciting stuff but that's a topic for another day! 4) Dennis mentioned seeing rotisserie as for roasting/grilling vs low and slow. The beauty of rotisserie is you can do whatever you want. You can low slow cook 225* or H&F cook @ 450* plus. Either way you'll get self basting action like you've never experienced before. Example on self basting action is when I do ribs there will be a glaze develop so pronounced that it will blow your mind. It actually resembles glazing your ribs with a sauce when there isn't one on there, Definitely a crazy thing to witness for the first time! lol It doesn't matter if your cooker is big or small and shallow for things like ribs etc... because doing half vs full size there's no difference. The product on the spit will self baste better and food plus rubs/sauces will have less chance of burning. In fact I many times cook ribs well past conventional temps with sugary rubs directly over a fire and there's no burning and will make for some of the best food you'll ever have off the cooker. 5) For now if you want to vastly expand the capacity of your rotisserie, rotisserie many more types of meats/veggies, adjust the forks to fit what you're cooking, cook faster and have better balancing of the food then these won't disappoint. They're also built like a tank! lol Regular forks will become obsolete once you use the OctoForks and you're only limited by your own creativity on how to use them for your rotisserie cooking. *** Balancing*** There are tick adjustment marks on the top so you can adjust the claws evenly on each side if needed. Any more questions please don't hesitate to call, email or post them. I am planning on doing some "coupon codes" for Komodo-Kamado customers. Right now I'm working with my web person on getting that rolled out but should be fairly soon.

Welcome to the Obsession!! Excellent story about your quest. And, unlike some of us, you didn't go down the wrong path initially with an inferior grill (a POSK in my case). I live in Iowa, which probably gets colder than Maryland and I don't see the need for the gas option. (In fact, I'm waiting on Dennis to make available the new rear door with threaded rods to screw it closed permanently with some red Loctite.) There are times when it wiggles loose over time, letting in unwanted airflow, and being in the back of the grill you don't pay attention to it very often. What happens is that you think you've shut it down for the night and enough air leaks in the backdoor to keep the fire going. Next time you open up the grill to cook - all your charcoal has burned up. Seriously consider the Sunbrella cover and rotisserie accessories (I'd get both the basket and the spit rod.) You have to order the motor separately from One Grill. Lastly, great choice of color!

A good source of smoke wood is someone selling firewood. You'll get much more for your buck than those bags of dried out smoke wood in the box stores. The guys around here will sell you a few logs/splits so you don't have to buy a whole rick. I can get red oak, pecan, hickory and cherry locally. Cherry being harder to find. But give your spouse/buddy/room mate/squeeze, a sample of your bbq and ask them what smoke wood they think you used. I'll bet they can't tell. Pecan is my go to wood because it compliments just about anything.