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I just couldn't stop thinking about that steak (probably because my hubby brought it up so much) So I thought I'd surprise him this weekend

Just some shorties yum Outback Kamado Bar and Grill

Picked up this rack of Wild Boar ribs from D'Artagnan. Today was a nice day to cook them up and see if there's something special here? With a big fat cap on the top, I cross-hatched it and rubbed it down with some CYM and this rub, which I've found is pretty tame for Dizzy Pig. I wanted the taste of the Boar to come through without a lot of other stuff going on. All rubbed down and rested overnight in the fridge. Onto the KK @ 250F, indirect, with Guru, and smoking pot with Maple and Apple woods. Pulled at IT of 180F (about 5 hours). Ready for my close-up Mr. DeMIlle. Sliced. Plated with some sauteed green beans and potatoes au gratin. The fat on this pig was amazing - decadent! It's a very lean meat, so it was a tad on the dry side. Given the price point on this (even on sale), I'll stick to the local heritage piggies. Be-de, be-de, be-de, That's All Folks!

Well, I finally got back from Vacation and was finally able to work through my first cook. I had lots of idea on what to cook but I thought I'd keep it simple and go with a beer can chicken but with a slight twist. I went with an 8 Lb. oven roaster. I thought that would be a nice size for five adults and two small children. I also wanted to end up with some leftovers that could be enjoy later in the week. At the end of the day, that worked out perfectly. Now on to my first cook. As I always do, I brined my bird overnight in a saltwater, spice and aromatics bath. This goes a long way in enhancing the flavors, while also producing a very moist bird as long as you don't overshoot your targeted internal temp. I always pull my poultry when I hit an internal premature of 160-deg. I also give it a good 20 to 30 minute rest before I go cutting into it. The results are always spot on for me. Okay, now on to the cook. This being the first time I would ever fire up my KK 32, or any Komodo style cookers for that matter, I started about three hours before my scheduled cook time. I should also add in that it was a brisk 34-dergs outside when I got started. I gave myself three hours because the one constant in everything I've read about Komodo cooking is to take it slow and at all cost, don't overshoot your cook temp or you will have a long wait getting back to where you want to be. I loaded the basket full of hardwood lump charcoal and hit it in three or four places with a propane torch. She fired right up. With the dampers wide open and the dome three full turns opened, things started heating up fairly quickly. By the time I was 30-mins in, I want to say I had the bottom damper opened about 1" and the fine adjustment on the smallest setting. The top was opened to maybe 1 1/2 turns at this point. The temperature was still climbing but very slow now. At this point I knew I had control over everything and would have everything dialed in shortly. I left the bottom dampers where they we set and started closing the top maybe an 1/8 turn at a time until I hit and held at 325. I was shocked at how easy it was to dial into my desired temperature. In less than an hour, I hit my 325-deg mark. Still being nervous and unsure, I intensely watched that dial thermometer for the next two hours. With a slight tweak or two, she held steady the entire time. Wow, was I impressed. Things went exactly as everyone on this form said they would go. I was very impressed. I should also mention that I also monitored the temps with two Maverick 73s. I attached a probe to the grate and one to the KK dome thermometer. I would eventually use a third probe to monitor the internal temperature of the meat. I was very impressed to learn that the KK’s dome thermometer was dead-nut-on. I've never had any grill thermometer I’ve ever owned be worth a crap. Again, I was very impressed. Next, I loaded my beer can chicken onto the top grate with a drip pan underneath and let the KK 32 do the rest of the work. I planned on cooking my bird for about 2 1/2 to 3 hours at a temperature of 325-degs. As mentioned above, I would be shooting for an internal meat temperature of 160-degs. Two hours and 45-mins. into the cook I hit my targeted internal temperature and pulled the bird off. Needless to say, I was very happy with the result. Oh, I almost forgot to mention the "Twist" I mentioned above. Instead of using a regular old can of beer, I decided to go with an Angry Orchard cider beer. I also poured 1 ½ cans of Angry Orchard into the drip pan. I complimented that with apple wood chunks for smoking. Man oh man did that turn out to be a good idea. You could smell the cider and wood smoke aroma coming out of the dome of the KK. It was awesome to say the least. Here are some pics for your viewing pleasure:

Tried something new. This was a small corned beef flat, so small I reversed the tines inward. Hopefully it'll make a few reuben sammies, atleast that's the plan!

And plated the Bob sauce thighs the mac n cheese and the Qnami corn everything tasted so good Outback Kamado Bar and Grill

Looking good Outback Kamado Bar and Grill

I'm 11/12 amused and 1/12 concerned.

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 some nice thighs gave them some yard bird rubthen mixed them with this and left in the fridgeon they gothen the mac n cheeseOra wanted to say hello lolthen some corn mixed with butter and Lanes Qnamiit's going to be epic lol Outback Kamado Bar and Grill

I'm seeing a cage death match somewhere down the line, Jon!

Wow looks tasty!

Thanks, all! Had a couple of bones for breakfast this morning with fried eggs. Dunking the meat in the yolks cured the dry part and the fat was better than bacon! Might rethink my earlier decision and try again - lower the IT next time to like 165F and/or inject it. @PRippley - it was wine, Bonny Doon vineyard 2014 Old Telegram (Mourvedre). But, I did go down to the local brewery (Lion Bridge) for lunch to help celebrate their 3rd anniversary. Irish Stout on nitro with vanilla cake - great combo!

So, are you addicted to Alabama White Sauce Chicken yet, Aussie?? Good stuff. And as you've discovered, QNami goes well on everything!

Nice ribs. How was the Dizzy Dust on them?

That certainly looks extra delicious. :)

Haven't seen them since I got the kk. Coincidence? I think not.

Hey all, Does anyone here try green tea with unsweetened almond milk? I think this is the perfect drink for people who are suffering from diabetes. Hereby I'm sharing 2 hot drink recipe for you. Recipe 1: Green Latte: Add 1 packet of stevia into 1 cup of unsweetened almond milk and 1 tsp matcha green tea. sprinkle a generous amount of cinnamon on the top and enjoy the drink. Recipe 2: Lavender Latte: Combine 1.5 cups of hot water, 1/4 tsp dried lavender, 1/4 tsp vanilla powder, 1 tsp honey, 1 tsp nut butter into a blender and blend on high until smooth and frothy. Pour into a mug and enjoy the drink. Recipe source: http://www.erinmillshealth.com/blog/health-tips/best-hot-drink-cold-february-weather-naturopath/

Looking very deeeeeelicious mate! So you dry rubbed the chicken first and added the wet rub in a bag? Never thought of that.

Guess they are thrilled.

Aussie, it looks sooooo good, I can almost taste it.

They look gorgeous, Aussie.

My suggestion is don't taste it. You will get hooked on it. It's lime but not really strong, sweet but only mildly and a little something more from the pepperleaf. Mrs skreef is not really fond of lime sauces but she loves this one.

I better not taste this sauce and get hooked on it, the shipping will kill me.

More money for toys now...yeah!

Oh man! Those shorties look amazing! I love the way the mean pulled back from the bones.

They look bloody awesome nicely done Mac Outback Kamado Bar and Grill

Looks like Steve is going hunting [emoji1] Outback Kamado Bar and Grill

Cheers Steve that's right I forgot all about it . was actually blended well with the paste I put on top I will be snacking on chilies before you know it lol Outback Kamado Bar and Grill

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

On the KK tonight! Brined them in the Williams Sonoma brine for 5 hours; salt, pepper and olive oil and on the grill. You can see my basket splitter installed and only about 1/2 full of mesquite.

That little table top is neat. Glad the other one got a home and will be used.

Nice work Aussie, glad you didnt just leave it to gather dust, and sent it packing to a new home. It looked in quite good condition too. I too have something i should be cleaning up and letting go with. My spit. I had purchased it around 3-4 years ago. Used to use it all the time before i got the KK. Its just too much effort when the KK just sings and cooks anything i can throw at it. Its over a meter long and doesnt owe me too much, but i should get out there and sell it. Its one of those things you may use once a year, but its nice to have.

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

When I sold my KJ and Jotisserie recently (separate buyers) I took each of them to my backyard to show off the KK. Dennis can expect their orders any minute now.

That's, Aussie. It's a good day when everyone is happy. It is very hard to use another grill after one has cooked on a KK.

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

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

Did two myself last night, but alas, just cooking with CostCo prime brisket. One was for a friend who told me I can't ever smoke anything again unless, I had one of "whatever" for him too! So he came over and took his home, while I had a few slices of mine for lunch and prepped the rest for a gathering next week at one of the county beaches near to Santa Barbara CA (Jalama County Beach). Below are the shots of the prepped brisket followed by the vacuum seal bags for later consumption...

Alright, some APL baked beans, starts with grating the pepper and onion, then squeezing out the moisture. Mixed up, then topped with some of my most recent batch of bacon. Done. Bouchon Bakery corn muffins. Sliced. No plate shot -- too busy plating for my guests.