Leaderboard

Just kidding! Couldn't figure out how to spin a paella pan, so here we go without. Burning in the Fat Man in the foreground, so spinning up the 23 for this cook. On goes the chicken: Chicken out, so veg and chorizo in, followed by Bamba rice: Add the liquids, then nestle the chicken back in: Simmer for 20 minutes, then shrimp and clams for 10. Doubled the seafood. Let it rest, then top with lemon juice, good olive oil, and parsley.

mango and pineapple Outback Kamado Bar and Grill

Made a potato scallop to go with the sausages. It is ready for the 50 mins in a 375F oven while the sausages are on the grill. The Italian sausages are on the OctoForks. Sausages are just on the grill at 375F. 25 mins. later and they need 10 more mins. Ready to eat. Scallop is done. Plated.

When I hear this song I think of Back To The Future!! Garvin

Pulled pork nice dough ckreef tastes awesome Outback Kamado Bar and Grill

Rising nicley thought I would get some bacon going as well Outback Kamado Bar and Grill

Ben, a friend from the Guru (Mewantkj on Kamado Guru) started making custom knife handles. In his original thread I joked about him making handles for my old crappy knives. Well one thing led to another, the idea expanded and the Bistro now has 2 new Japanese knives with custom handles. This first knife was part of the handle deal. I actually bought 2 of these and gave Ben one for his personal collection. Tojiro Shirogami Yanagi 270 mm (10.5") White #2 core, softer iron outer layer. Right handed single bevel. Custom handle: Ferrule/end cap - Wenge Stripes - Mapple Body - Red Palm This second knife was a surprise knife for Mrs skreef. I wanted to get her something special for being such a good sport about this whole knife adventure. She knew she was getting a knife and picked out the wood for her custom handle, she just didn't know exactly what knife it was. Shiro Kamo R-2 (same as SG2) Gyuto 180 mm (7"). R-2 core. Damascus layered stainless in a matte finish. Custom handle: Ferrule/end cap - Wenge Stripes - Mapple Body - Cocobola Fantastic additions to the knife board. Ben did an awesome job with the custom handles, it really makes the knives pop. He has lots of different woods to choose from. I actually have two more handles that I will post once I have them mounted to a knife. One of them is going on a old crappy knife to give it new life.

Thanks, Ken! Don't make me wish a tornado on you!

While I watch Triple-D for the interesting places he visits, I don't watch any of his other shows. I think he's a bit of a D-bag personally. I have the Triple-D app on my phone, so I can check out places when I travel. I've tried 3 times to visit a place outside Versailles, KY and can never get into the place - parking lot stays full constantly.

Two words: Krispy Kreme! One more word: WARM! I can inhale a dozen in under 2 minutes. Gastronomic crack.

Always yeast, never cake. Unless there are no yeast, then always cake.

Thats like asking which of your kids you love the most! Donuts - I love 'em all and I have the waistline to prove it!

Nice pies Aussie... May have to try mango and the pineapple one... Sounds like it would be good with a cream cheese drizzle..

hi, I don't post often, but I read your stuff. I use my cold smoker for smoking, cooking at temp below 290F. I don t have to open the KK to add chunks, so no heat loss.Everything stays closed, until I check the meat. I love it because I have control of the amount of smoke that goes in the KK. Never too much smoke taste. I close the bottom vent like with the guru, but play with the fan of the pump to prevent overheating. Usually with the lower vent closed, around 50% on the pump dial is great for me. If I m done with smoking, pull it out, put the guru plug in and crack open the lower vent. I use coffee wood, but also mini splits of numerous fruit wood that are easy to get in Florida. The mini may impair the airflow so I keep an eye on the amount of smoke coming out. I light the mini split with my torch, then flip it 180° inside the cold smoker and start the pump. Havent had any problems with that. I consider the cold smoker a great addition I made to the KK. For a high temp cook, I havent used it, because chunks are easier.

Summary For about $70 I was able to reinforce my 30 year old deck. This provided me some security that it won’t collapse under the weight of the new grill. The unboxing of the grill and accessories was a religious experience as I kept praising Jesus. You know you’re special when the owner of the new grill you just bought calls you. Deck Reinforcement I have a wooden deck that is about 30 years old. I’m an electrical engineer but thought I could be a civil/structural engineer for the evaluation of my deck. After the evaluation I, concluded the deck appears to be in good shape, but out of an overabundance of caution I decided to reinforce the deck around the area where the Komodo Kamado will sit. I went to the local hardware store and purchased about $70 worth of supplies. I figured that was a cheap investment to ensure the stability of the deck to support such a beautiful piece of craftsmanship. I removed three of the deck boards to gain access to the bottom or underside of the deck. I installed about 7 precast concrete deck blocks. Normally, these deck blocks would be in mounted on top of a concrete footing that goes below the frost line. But since the overall deck structure was sound and I was just looking for some additional insurance and decided to not dig the footings. In my area I would of had to dig about 3’ deep to get below the frost line. I then cut and mounted pressure treated 4X4’s, securing with SS screws to the joists. The deck only needs to last about 5 years, and then will be replaced with an outdoor lanai. Unboxing 23” KK I’ve been researching ceramic grills for about two years as an upgrade to my WSM. The research has taking me to the typical places such as Big Green Egg and the Primo Grill. Up until about six months ago I was set on the Primo because that was one of the vendors available locally and I was able to put my eyes on it. The Primo looked very nice at the time. Somehow I stumbled upon Dennis’s website with the Komodo Kamado. As anybody that comes across the Komodo Kamado website can attest to there has never been anything in the history of ceramic grill making that comes close to its build quality, craftsmanship, engineering and artistic style. I was hooked the first time I saw the website. After some internal justification because of the price, I made the purchase via the website. I took the day off work to accept delivery of my new grill (unnamed at this point). I’ve read on this forum where people just look at their KK for its sheer beauty and I thought those people were “wacked” or “paid advertisers”…well I may be “wacked” but I’m not a paid advertiser. I too have been induced by hypnosis to just look at its curves…I can’t seem to look away nor do I want to. The included crowbar was a nice touch but I din't need to use it as I had my own. Using the top as the ramp works very well and allowed me to roll the grill down to ground floor without issue. Customer Service A short time after my purchase Dennis (The Owner, CEO, CFO, etc.) called me to congratulate me on the new purchase and wanted to confirm appropriate delivery as all items except for the cover were in stock in California. I received several emails including instructions on how to accept delivery which proved very helpful. After unboxing the KK and accessories I thought I was missing parts for the right side of the rotisserie unit. I sent a two emails to customer service, an online chat that for some reason didn’t work, and then an email to Dennis to address the missing parts. Dennis responded by calling me to apologize for the missed communications and redirected me to look into the small box that came in the KK for the right side rotisserie missing parts. The rotisserie parts were not to be found in the small box and I followed up with an email to Dennis which resulted in a no fuss delivery of the parts. To be honest, at the price, I expected a phone call or some type of recognition from Dennis and I was not disappointed. Up next, my first cook...stay tuned as I thought about the first cook for weeks....

A true legend. Rock n Roll as we know it wouldn't exist if it weren't for him!

Grew up on Krispy Kreme. Always look for the neon "HOT" sign - when it's lit, they just came out of the fryer. With a cold glass of milk - HEAVEN! When they built one here in Cedar Rapids, I waited in the drive-up lane 30 minutes the day they opened. Unfortunately, the chain over-expanded and ours (along with all the others in Iowa) closed many years ago!

Does anyone watch Triple-D because of him? I watch despite him. I don't travel as much as I used to, but I used to use a TV Restaurants app. It would show you restaurants that had been on TV shows in your area. I was always amazed at how many were marked as Permanently Closed. Just shows how hard the restaurant business is.

ROFL, you guys are something else. [emoji4]

Welcome you are going to love your new KK looking forward to some pics Outback Kamado Bar and Grill

Congrats, that color has some POP to it. I'm sure you'll enjoy it. I assume you got a cover being that far north.

Nice first spin, Aussie!

OK, time to eat my words a little bit. The slicer that I had tagged in my Amazon Wishlist went on sale the other day and I took the bait - hook, line & sinker! It arrived yesterday, just in time to slice up the corned beef and pastrami that I made on St. Pat's day. Works really nice. But, I have to stash it in the brew room, as there's no place in the kitchen for it. So now, no more excuses for not doing the bacon. I'm off to the freezer to grab a pack of pork belly and I've printed off Ruhlman's Bacon recipe.

I call her the "Julia Childs of Kamado cooking" Dayumn!

Congrats to you! Garvin

Thank you, Bruce. I can honestly say that they perform even better than I anticipated and I have not even used them to their potential. [emoji7]

Congrats on the new KK and welcome to the forum

Welcome aboard! Great looking color.

An undeniable icon who has impacted music for 7 decades. He influenced so many other icons he will be long remembered. A musical genius. I loved his music.

@Pascalpro - Welcome to The Family! You are about to experience the ultimate in kamado cooking. We can tell you how wonderful the KK experience is, how delicious the food is, we can use all the superlatives in the world, and until you get your KK, it'll just be words. After a month of cooking on your new KK, you'll begin to understand. Then you'll wonder what you ever did before the KK. We look forward to your posts and answering any questions you may have. Welcome!

Or with ham pieces and a little cinnamon! Garvin

Congrats on your new kk and welcome to the kk family you can say goodbye to all those issues you are going to love cooking on the kk looking forward to your delivery pics

Welcome from Nova Scotia. Say goodbye to all those problems you mentioned. Looking forward to see the delivery pixs, we love seeing them.

Really great looking pizzas. Glad you liked the dough. It's our favorite thin crust. Can't really take the credit. It's a King Arthur recipe, I just did the tutorial to make it easier for people to follow along.

Nice pizza bake, Aussie.

Now the second one looks even better. Very nice.

Really nice job on the pizza! Looks great.

Pulled pork to come ckreefs dough tastes awesome Outback Kamado Bar and Grill

I also one of those people. Fantastic results!! Sent from my iPhone using Tapatalk

Gee HalfSmoke you could have OctoFroked the chicken and then the title would have worked. Things sure look fabulous. I can see that the 32 is cooking hot for sure. I wish I had some of that green grass.

Exactly! That guy's a lightweight.

If he really wanted to get fit that would be a KK in the seat.

Aussie I am one of those people Charles speaks of and it's great! Garvin

Most Commonly Web use brisket here, but cuts from the hind leg is also available. Silver side I think is top round here. Could be wrong though. Sent from my SM-N900V using Tapatalk

Aussie, great looking sandwich. You put those brioche buns to good use.

Nice buns!

The pork turned out great coated with bush spices pulled and sauced with some kakadu plumyum really happy with the buns need a bit of tweaking but pretty good for a first effort Outback Kamado Bar and Grill

Fancy cheese and bacon ,can't remember the name of the cheese so it must have been fancy lol Outback Kamado Bar and Grill

Used the cold smoker with cherry and coffee wood.. Only salt, pepper, and dried Thai chilies. Fat rendered beautifully, super tasty and moist.. left them to rest, left the room, came back and they were almost gone.. 240º until they split when lifting..

Got a whole stuffed rolled chook time to try the new motor worked great yum Outback Kamado Bar and Grill