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This loin was already cut for sous vide and frozen but I thought I'd give the OctoForks another spin. Just seasoned with granulated garlic, black pepper and paprika, that was it. Put them on the OctoForks. Ready for the KK. Heated the KK to 425F and let it heat sink fir 30 mins. before adding the pork. Shut down the vents and ran the grill at 350 F for 35 mins and the loins were done. Next time I might go for 375F for 20 - 25 mins. Brought them into the kitchen. Sliced and it was amazing how much juiciness there was. Plated and the light is just right to show how juicy the pork was. I could not have been happier with the results.

Well I've decided to sell it .got someone coming to have a look today. I thought we would never part grow old and grill together but I neglected it left it in the corner barley giving it a glimpse why I played with my KK .I feel bad so it needs to go to someone that will show it the attention it deserves and bring a smile back to it lol.im keeping Jr though might have to change my name on the Guru to Aussie Joe jr Outback Kamado Bar and Grill

Got my forks. Besides uses for spinning food, they'll obviously do nicely as a home security measure by placing them on the floor inside entryways at night.

Another option to consider Bruce if you have not done this before: Confit the belly. I have used several different recipes/guides but two of my favorites: Thomas Keller's (from his Ad Hoc book): http://leitesculinaria.com/83219/recipes-pork-belly-confit-keller.html David Chang's: http://www.epicurious.com/recipes/food/views/Pork-Belly-Buns-240258 Due to the difficulty to source real lard as well as the cost considering how much you need to confit, I often use olive oil. Makes for a pretty incredible French Lardon Salad sub for bacon lardon!

Pulled it off the KK after 6 hours... bark came out really nicely, and I randomly shoved a couple of mushrooms on for a couple of hours because the mrs likes them. Served with some greens and the mushrooms. Can thoroughly recommend.

Shuley posted this recently: Besides looking awesome, I couldn't help but notice the cultural mash-up of an American cooking Greek cuisine using the recipe of a Canadian of Indian descent. In today's world, that's practically an act of rebellion! So here I am stickin' it to the man with my own cook. Not spinning it, but did smoke with a bit of coffee wood. On it goes. Gotta have fresh pita. Done. Beatiful! Plated with an Israeli couscous salad, just to mash cultures further.

Sorry everyone here you go ready the saladand platedeverything tasted good Outback Kamado Bar and Grill

Well, after braving the rain last week, a small glimpse of sun prompted thoughts of imminent Spring, so I thought pork belly might be a good start. Overnight salted, then rubbed gently with a coffee / cinnamon / cumin rub, now quietly smoking with some oak and cherry at 235F. 2 hours in, four more to go...

This thread is all about authentic Chicago Style Deep Dish, but cooked on the KK, of course. I did a thread similar to this on the Guru once. Put the entire site to sleep. If you caught that one, feel free to skip this one. Heck, skip it if you're not interested too. I won't be offended. Or you may find you need a nap in the middle. That's fine. We'll still be here when you wake up. First, let's parse the name. Most deep dish I see posted on the internet is NOT Chicago style, yet most people feel the need to insert that word "Chicago" in front of "Deep Dish", no matter how heretical it may be. Bottom line is there are a lot of deep dish pizzas out there, many quite good, but only some of these qualify as Chicago Style. Nothing wrong with making and enjoying those other pies, just don't offend a great city by calling it Chicago Style when it's not. So what makes it "Chicago Style"? To me, it comes down to two key things: The crust and the tomatoes. First, the crust. Many people think Chicago Style pizza crust is similar to a loaf of bread -- very doughy. Others think there is cornmeal in the crust. Don't get me going on that one. Let's just say I agree with this: http://www.realdeepdish.com/2009/05-06-pizza-rant-2-6-pat-bruno-im-calling-you-out/. Both of these are WRONG! The classic Chicago Style pizza crust, such as you'll find at Lou Malnati's, Pizzeria Uno, or Gino's East, has a biscuit-like texture. A bit crisp on the outside, giving way to a biscuity crumb on the inside. Again, if you like cornmeal in your dough or making pizza out of a loaf of bread, by all means keep doing it. Just don't call it Chicago Style or you'll be labeled either a heretic or a Cubs fan! Next, the tomatoes on a Chicago Style pizza have a distinctly bright flavor, and are usually a bit chunky as well. The closest I've come to replicating that flavor is with a particular brand: 6-in-1 All Purpose Ground Tomatoes. They aren't chunky enough, but the flavor is spot on and you can always add some high quality diced or hand crushed tomatoes for chunkiness. Let's start with the dough. Here's my favorite dough recipe for a 13" Deep Dish pizza. The recipe you'll find at http://www.realdeepdish.com is also excellent and I used to make one very similar to that, but I like this better: 350g AP Flour - 95% 20g Semolina - 5% 170g Water - 46% 64g Corn oil (17%) 14g Olive oil (4%) 1/4 tsp Salt - (.35%) 1/2 tsp Sugar - (.5%) 2g instant dry yeast - (.5%) First, mix all the dry ingredients except for the yeast, then pour in the oil. Remember, since we're not making bread, we're trying to *avoid* gluten formation, so we don't want to proof the yeast and we don't want to over-knead the dough. Partially mix in the oil, then add the water and partially mix that too. Then sprinkle the yeast on top. Stir that in until just barely combined, then knead the dough in the bowl with one hand for no more than two minutes. Now cover it with plastic and let it rise in the oven with only the oven light on for heat for up to five hours. It will rise, but not much. While that's going on, we also want to drain the tomatoes in a strainer over a cereal bowl. Some people like to spoon them right from the can. I prefer to let the water drain out so that the pizza isn't too wet. I also like to de-fat my pepperoni so that we don't get a grease slick on top. Put the pepperoni on a plate between paper towel sheets, then nuke for 30 seconds. Amazing how much grease is pulled out. Sliced and sautéed my onion for just a bit. No pics of that. Instead I give you my fancy new teak cutting board. Sweet, no? After five hours, the dough has risen, but gluten matrix is weak to non-existent. No way that dough would pass the windowpane test. Grease my decades old, highly seasoned steel deep dish pizza pan. I've been doing deep dish pizza much longer than I've been doing barbecue. Bought this one while I was still in college and realized the need to master this before leaving Illinois for good. Spread the dough, and pinch it half way up those two inch sides. You can use 8 to 16 ounces of mozzarella, depending on how cheesy you want it. This mozzarella is from a cow I own in the Shenandoah Valley, then delivered the whole, unpasteurized milk to an Italian Grandmother nearby to make the cheese for me. I lied. Safeway had this in stock. I'm using 12 ounces of the stuff. Then top the cheese with the sautéed onions. Now ready for the tomatoes. Here's what they look like after draining all afternoon. Look at all that water. Most, but not all of the drained tomatoes go on the pie. Now sprinkle with about 1 teaspoon each of dried basil and oregano. I prefer fresh basil, but none available today. Grate some parmesan directly on top. Then all of that de-fatted pepperoni. Onto the KK at 450. Turn it after about 15 minutes. Don't know if I really needed to do that in the KK, but always do it in the oven and it's a habit, And after about 15 minutes more, we're ready. Let it rest for five minutes. Remove it from the pan. Plated. Perfect. Here's the bottom.

Got hold of a couple today not the biggest ribs on the planet but the taste makes up for it lol gave them a trimfor some unknown reason I was feeling adventures so I gave the bottom some Dizzy Pig IPAfor the top I combined some thyme,rosemary and oreganoadded some evoo,paprika salt and pepper (Tasmanian pepper salt),garlic powder and ginger with some soy saucestirred it into a paste I was a bit short but not by muchand on they go with some peach wood it's hot again down here 40c so will let these cruise along Dee has made a salad but won't tell me what's in it lol Outback Kamado Bar and Grill

Around here they are called Denver Ribs. My butcher raises lambs and I can get them from him.

That's why I'm in this game! Can't wait to try the Taz Pepperberries.

Love lamb ribs! Nice job! Sent from my SM-N900V using Tapatalk

HalfSmoke, this is the one I use most often, easy, tasty and keeps. Donair Sauce 2/3 cup canned sweetened condensed milk 1 can 1/4 cup white vinegar 3/8C 1/2 tsp garlic powder 3/4t Mix using a whisk until it thickens, store in fridge until ready to use. Enjoy.

And that is why i sold my eggs right before i got the kk i knew that i wouldnt cook on anything else lol Aussie do tell which kk size is going to be your second since that corner is empty

My wife made the salad, and it went perfectly with this. Everyone but my daughter agreed these were the best gyros we've had, but she's 17 and stickin' it to the man in her own way...

Thanks, Shuley. It sure would be worth a try. Keith, when I checked the internal temp. it was in the 140s so I took it off the grll , sorry I don't remember exactly where.

They spotted Ora straight away I could see their jaws hit the ground so I let them touch it lol Outback Kamado Bar and Grill

I don't believe I have ever had lamb ribs. I'll be in the lookout for them, awesome dinner! Sent from my iPhone using Tapatalk

Was the tip to get a KK Sent from my iPhone using Tapatalk

After watching those mini cook videos you posted and seeing that micro sized coconut shrimp I was craving. The coconut shrimp with Summer Breeze was so good who cares about the rest.

It's just not getting used .gotta keep the Jr it's a star Outback Kamado Bar and Grill

Oh well at least you got to eat some coconut shrimp lol glad you like the Dressing .Postage is not to bad considering the distance plus it's fun to get new and exciting things lol Outback Kamado Bar and Grill

I've done both dry and wet cures. Both work and both are easy. I've tried various recipes, but like the maple bacon recipe from Amazing Ribs the best. I've always hot smoked using the KK cold smoker and keeping the temp below 200 until the internal temp of the bacon is 150. Then wrap it in plastic and keep in the fridge overnight. Makes it easier to slice when well chilled.

I do like the ceramic aspect too bad this cant be both like the kalamazoo hybird grills Seems like primo is steping up their game

Nice write up. I lol'd at the italian grandmother part.

Yeah, I'm always cooking. I just haven't been posting as much lately for whatever reason. I'm now probably 50/50 with indoor/kamado cooking.

Those are personal size Yakatori grills

RW they were awesome. Prime Pork chops, don't know the brand name or anything, I get them from my friend whom owns a meat company here in LA. Good luck Susan! I did mine on the middle grate, direct heat the entire time. Cooked in about 20 minutes, so not much worry about spacing out for half a minute and over cooking them.