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Here’s the new 42” Serious Big Bad on the set.. Redefines YUGE!! photo Rob Baas

http://internet.gawker.com/i-cant-stop-watching-these-miniature-japanese-food-cook-1686332846 Outback Kamado Bar and Grill

I don't like when guest/company smothers their meal with tobacco and/or ketchup. I put forth the effort to select, season, and cook the meal to the best of my ability and you're going to mask it. Makes me think next time I'll just get drunk and not put forth the effort.

Funny I was just thinking about a butt on the roti ! I thought it would be really keen. Did you use the drip pan ? I had a POS k too, gave it away, some guy said he'd pay for it but I just didnt have it in me to take real money for it. Zoo

Now that's funny!

Here is a pair of new OctoForks that I bought and put together. It only took a few mins. to get them put together, Going to rotisserie for the very first time on my 16 inch KK. Just spiced up the ribs with some garlic, pepper and paprika and put them on the rotisserie. 210F - 225F for 3.25 hours. Juicy and perfect bite, actually these were the best tasting ribs I have ever done. Did some stuffed mushrooms while the ribs were cooking. Stuffed with cooked chicken sausage meat, onions, red peppers, cheddar cheese and topped with Parmesan cheese. Baked for 20 mins. at 400F. Dinner is plated. The ribs were easy to take off the OctoForks and a little soak n hot soapy water and good as new. This is how they looked after taking the meat off the forks. They were easy to clean and if there was a lot of stuff stuck I'd put them in the dishwasher. I am really very pleased with this setup and I will get even more use out of the 16 inch KK. I have a couple of videos, can anyone please give me detailed tips on how to attach them?

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.

I'm shocked that they can find all these tiny knives and stuff to do this with.

Reminds me of a story. I had a roommate in CA (4 of us rented a house together to save on rent). One fellow was from Singapore and loved hot sauce (sambal, sriracha, tabasco, etc.) He also wouldn't eat a steak that wasn't very well done - I'm talking about burnt up. Then he'd smother it in hot sauce at the table. So, obviously we razzed him a lot about wasting the steak and he should just pour the hot sauce on an old leather shoe. One weekend when we were grilling steaks, we swapped his for an old shoe on the grill when he wasn't looking. Wish that we'd taken a picture! On the upside, he got the joke and was OK with it, but it didn't change his steak habits at all.

Depending on the scale, a mini kk still might be too heavy for a rear view mirror!![emoji38][emoji38] Sent from my iPad using Tapatalk

I watched all the videos in that link, totally kewl. The coconut shrimp looked really good.

Dang......now I have to get a Costco membership also.

Looks dollhouse size. I guess it would be good for weight loss. If Dennis did make you a KK that size you could hang it from your rearview mirror.

Over 20 years lol had a great friend that unfortunately passed away an Indian used to make the meanest curries he would sweat eating it turned me off plus after trying some burnt my tongue lol I like to enjoy everything on my plate and get its taste some sauses and rubs are just over the top that you end up just tasting them bit like buying wagyu and pouring tobasco over it bit of a waste Outback Kamado Bar and Grill

That's worse case senario but these things don't fly of the shelf everyday like normal cuts .if the butcher has half a brain he will realize Outback Kamado Bar and Grill

Grilled sriracha shrimp and asiago cheese grits in a creole tomato sauce. Served with corn bread muffin tops. This was a collaborative cook from me and Mrs skreef. The best tasting shrimp and grits to date but.......... It really needed monster shrimp and there was a lot of technical flaws in the presentation to have a really killer money shot. There is always next time.

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

Here's a pic of a 14 pounder I picked up for my son. I also think $3.00 bucks a pound isn't bad at all!

I have used them interchangeably before. I always have grits on hand and generally prefer them. They really match up with seafood well.

Shrimp and grits are one of the best comfort foods ever. Yours look great.

It's a tolerance thing, gotta start easy and build up to it.

I think that they have the best turtle soup, too!

Tread carefully

More ideas on how to cook my pork collar when it arrives, probably make a couple chops and pull the rest.

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