Leaderboard

Was setting up for this event and had to go back and do a few things thought I would take a couple of snaps something different having a meal held up by a crane. Outback Kamado Bar and Grill

Started the dough on Sun. and it looks good to me. I just took it our of the fridge. Divided and balled, resting for 2 hours. Pulled into 2 X 12 inch pizzas. Loaded, cheese on the bottom, mushrooms, peppers, salami, onions, sauce, fennel and anise seeds, more cheese and cherry tomatoes. Baked at 475F on the Baking Steel for 7 mins. Sliced. Someone broke my bubble. ;( The bottom crust.

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

Pretty much. You start with a ball of burger meat. Then, use your spatula and a heavy can to smash the ball on the griddle. You can make them as thin or thick as you'd like. The basic difference is that the edges aren't smoothed out, like a regular patty, so they get crispy. A tip - oil the bottom of the spatula first, so the meat doesn't stick to it and you get a good release after you smash it.

Wow, this looks so incredible. I bet it tasted even better than it looks. I'm learning so much on this forum. Is there anything you guys won't cook on a KK? So impressive. All I want to do is run home and fire up my KK.

Good looking cook! I've never tried the white sauce. I'm going to have to order some and give it a go.

Smoke on the water..... dinner in the sky. Try to get that out of your head now.

I'd be game just don't see the point of it. Now if you were suspended over the Grand Canyon or similar scenic view I would understand.

Better not drop your fork!

Thank you tonyb. I try not to let it. It still hurts, but life goes on right?!

Try passing that invitation up, Aussie.

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

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

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.

Not only NO, but HELL NO!!!

How long charcoal burns is by weight not volume.. That's why hard wood charcoal is more desirable. The box of my coco is half the same 20lb box of my lump.. I've seen large bags of charcoal that were only 15lbs.

Wow...Pretty awesome. I bet the waiver you likely had to sign was just as intense.

I like your setup. It reminds me of cooking on cast iron. I've never heard of smashburgers? Are they what it sounds like? Your favorite burgers flattened out really thin and cooked quickly at a high temp?

Good idea on the setup. Will find out soon, but guessing that when I get my 32 I can position my round 15" baking steel griddle over a half basket and still have the other half shielded.

Nice setup. I love smash burgers.

Nice first cook.

Those are some good looking ribs. Any smoking wood used?

Looks scary as heck to me

So that is what is meant by - pie in the sky.[emoji4]

Sounds like your first cook was a success.

No worry about your employees seeing it first! Mine came in its own sealed crate. Maybe a severe warning about opening the crate before you get back might take care of it. Because if they do open it up it will pb&j for them! Keep smiling Sent from my iPad using Tapatalk

Thank you Garvinque. Lol.. We would love to cook for quess

Thanks again Aussie. If you and Dee make it here, I would duplicate the meal for yall. And the Dessert

SK, dinner looks perfectly deeeelicious.

An hour of heat soaking should do it. I'll start spinning down the top cap when the temp gets within about 50 degrees of my target. You'll find the temp will likely drop a bit on the dome therm, but wait a few minutes and it will start creeping back up. As it approaches the target you'll reduce the lower vent to dial it in. If you know the vent setting for a particular temp, you can just dial that in immediately and let it run up slowly. Just give yourself enough time.

Looks fantastic! I cooked a try tip last night came out great but forgot to snap a picture.

Excellent job, Susan! Looks like the finger's not holding you back one bit!

You and Charles think your going to be down one when your son goes to college but I'm moving in Dang that looks great! Garvin

Bloody awesome looks delish Outback Kamado Bar and Grill

The plated shot is perfect, I wouldn't change a thing.

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!

Just some shorties yum Outback Kamado Bar and Grill

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

A little girl was talking to her teacher about whales. The teacher said it was physically impossible for a whale to swallow a human because even though it was a very large mammal its throat was very small. The little girl stated that Jonah was swallowed by a whale. Irritated, the teacher reiterated that a whale could not swallow a human; it was physically impossible. The little girl said, 'When I get to heaven I will ask Jonah'. The teacher asked, 'What if Jonah went to hell?' The little girl replied, 'Then you ask him'.

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

It IS impressive! Not in that league at all, but i do have a dedicated brewing room in my basement. One of my "retirement presents" to myself. Tired of lugging everything up and down the stairs to/from the basement. the best thing is the nice deep sink to clean equipment in! Excuse the mess, but it's a brew room after all.

Here is the home brew setup. Sent from my SM-N920V using Tapatalk