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I refrain from posting for a while, but it gave my finger time to heal some more. Since I wanted to post a cook, I wanted it to be good. Ckreef already warn me it better be good!!! Lol....hmmmm.. Does he not know he gets the best!!!!?? Lol..... Anyway... So I went out a bought Filet Mignon and Large Scallops. I have never cook a Surf and Turf yet.. So I took this as a opportunity. Kept the seasoning to a minimum. Montreal Steak for the Filets and Old Bay and Paprika for the Scallops. For my Side I cooked Brussel Sprouts with Bacon. After the Brussel Sprouts were done. On goes the Steaks, then when they had a few minutes left to cook, I put on the Scallops. Looking Good!!! Since we are having some mild weather, I made a Dessert. Blueberry Yum Yum (a Summer Dessert) But there are Desserts that can't wait for Summer to eat. Right?? Save the Money Shot for last. I also made a Cranberry Puree which works together with the saltiness of the Bacon,that was a great compliment to the Brussel Spouts. All in all, I was Pleased with this Meal. Normally I would have wipe my plate of the juices of the Steak, but left it for drooling purposes. I figure some of you would appreciate it. You Welcome

Sorry, no food pics. Smashburgers go too quickly to fumble with the camera. I used a different setup this time and it worked great. I used the basked splitter, put in the lower grate, then put my KJ half-round CI skillet over the lump side of the basket. Dome temperature was up around 375 - 400. I was able to work the whole cook without wearing a welding glove.

Good looking meal Aussie, now roast some chicken parts and dip them in that Alabama white sauce afterwards! (Awesome) Garvin

Bugger if they were that keen they would have got their own by now lol Outback Kamado Bar and Grill

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.

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

Once I'm heat soaked I can turn down as low as 1/2 turn and barely open on the lower vent. Maybe not garbage charcoal, but you were operating with a higher flow rate, with higher combustion rate and higher heat release via the top cap. You can clamp it down, reduce the burn rate and still sustain 325.

Not normal at all. I can go much longer than that on a full load. At 325 you shouldn't need more than a single turn of the top cap and a small vent setting on the bottom. Use the top cap for large movements of temp, and lower vent to fine tune. Maybe try plain old Royal Oak Lump and spend some time with the vent settings. You'll find it doesn't take much airflow at all to sustain 325.

Nice first cook! If we're all making suggestions, you could try eliminating the drip pan from the equation entirely. The amount of distance you can get between the fire and the chook by putting it high in the dome means that you don't need to go indirect, and I've always liked the flavour compounds developed by rendering chicken fat hitting the coals directly... and, as @tony b says, nice colour choice. It is a well-known and not-at-all-disputed fact on this forum that Dark Autumn Nebula cooks by far the best. Because quantum. or something.

Great first cook.. Just a suggestion, next cook, pass on the fluid in the drip pan, The low airflow created by all the insulation creates high humidity on it's own.. with a drip pan full of fluid you are often just steaming your food and you will find getting a great bark / crisp skin more difficult. I don't know anybody who adds water or fluid to their KK's drip pan, just my 8 cents.

One of my standards for pork ribs and butts. I can't recall if I've ever used it on beef before?

Nice have not done a beer can in ages but the last one I did was a nice fruity cider turned out good I'm more into spinning or road kill now lol great first cook Outback Kamado Bar and Grill

Bugger gave the bloke who bought my kj the half moon griddle lol but I have a round one so still may work lol Outback Kamado Bar and Grill

Everyone's waffles look great.

That's a smart setup.

Thank you Garvinque.. Will have to make these soon.

I think you need to get exact instructions from Dennis on how to lay down the grout. It's a bit different from normal grout.

I'll put on a skirt on if that gets me in the running for the Primo Jr. That and one of those go setups would be perfect for vacations.

Figured was time for another update. It took a while for the package to clear customs in Indonesia but is not safe here in Jacksonville and going to go get it tomorrow morning before work. Based on the pics Dennis sent it is 1k tiles and a boat load of grout. I have the day off Wed and cancelled the tee time to work on the KK. Anyone know if there is anything special to do in regards to laying this tile? I read a lot of posts about tiles popping off during the burn in but didnt know if it is similar to regular tile and lay the grout down, Install the tile, and wipe off with damp sponge.

He just put a hole in the money bucket that was for the 42 inch.

Hey Jon just buy them all KK's lol

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

btw - nice color choice on the KK.

Was telling MacKenzie off line that I'm giving my Primo Jr. to my middle daughter's husband. He loves to BBQ and I haven't used it since getting the KK. . My oldest daughter found out and called me saying that her husband wanted that Primo. Ah crap!!!!!! In order to keep peace in the family.........I ended up ordering a PK Grill for the oldest's husband. It fits his style of grilling better and at least it will not rust out like all his other hand-me-down cookers. The youngest daughter's husband is going to get an old Weber kettle. I should have taken Aussie's lead and sold it instead. Didn't think that old Primo was going to end up costing me another $400. Should be a great cat fight over the KK when I croak

mameola, what a beautiful KK, and you did a fantastic job on the 8 pound chicken. I am sure everyone was impressed with the chicken as much as they were with the KK.

Nice looking chicken dinner and better looking KK what color is that?

Nice first cook! For a different way to add to your chicken repertoire is spatchcocked chicken...definitely a must try. Start with the skin up and then flip skin down 1/2 way through.

Very nice first cook looks so delecious

Excellent job for a 1st cook for sure! As the old saying goes, "slow and steady wins the race!" The KK dome thermometer is a Tel-Tru, one of the best out there. Dennis only goes with the best stuff on his KKs. Glad to see that you used a vertical roaster rack and not an actual beer can. That myth's been debunked for a while now. http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html

Nice first cook. Sounds like you've figured this out pretty quickly.

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!

Dog looks excited.....

Looking good Outback Kamado Bar and Grill

Well reading the title I thought it had cracked and fell apart. Glad you are going to get some return and somebody is getting a decent kamado. Good call on keeping the Jr. Even if you only use it every once in a while it's really nice having two kamados.

Coffee wood smoked Wild Salmon Skin- Crispy, smoky, fatty goodness!!

I started a thread about using milk and yogurt to make sourdough starter in that thread is my mom's recipe for the sourdough waffles the second recipe listed in that thread. You will make a traditional sourdough starter and from that you will pour off a half cup and feed that and let sit overnight using a cup of that to add to recipe. Traditional Starter 1 cup of all purpose, bread, or wheat flour, 1 cup of warm water mix well cover with plastic wrap, take a knife tip or fork a punch a few small holes in plastic. Let this sit out overnight, next day pour off half and feed a 1/2 cup of flour and 1/2 cup of water to the remaining starter cover and let sit for a few hours once you start seeing a bubbles and liquid forming at top place in back of fidge feeding everyday or every other day doing the pour off half and feed the other half method. Garvin Susan no need to look for recipe for waffles here it is: 1/2 cup of All Purpose Flour 1 cup of sourdough sponge- this is the starter that you will have feed from your traditional starter you let sit overnight the above red highlighted area 1 1/2 tsp sugar 1/4 tsp salt 2 TBS of melted butter 1 egg slightly beaten 1/4 cup of buttermilk 1/4 tsp baking soda- add last after you mixed everything else. Enough for two regular size waffles, MacKenzie got two regular size waffles and a small one so maybe enough for the three of you, but can always double.

Dennis, I just played with the 1/2 grill and it would work perfectly if it was mirrored on the other side. I tried lifting up the end to see how well it stayed in place by itself without butting up against its mirror and it was great! If the mirrored 1/2 grill was just a continuation of the existing 1/2 grill then sliding food across the surface would be just fine. The 42 has multiple grills on top and a mirrored 1/2 grill would just make 2 for the 32, both easy to move Titanium looses to Dennis and his quick mind with the mirrored 1/2 grill.