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They're growing up so fast.

Got myself a nice sized ribeye yesterday I got the butcher to cut of a bit of the bone because I was not sure if it would fit for the reverse sear silly me had heaps of room .coated the ribeye with lanes beef and the Tip with three little pigs Kansas City touch of cherryon they gothe sear heaps of room And sliced upand plated with Franklins potato salad and slaw got the recipes from his book they taste really good Outback Kamado Bar and Grill

Still one of my favorite pics. My first KK cook ever on my 23. The heavens parted. The angels sang. An auspicious beginning to my KK journey.

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The light has improved a bit. More pics .

I don't have a KK "yet" but this is a cooker I invented and had built. Runs on all wood splits. Has a grate below the top for high heat wood fired grilling. Floating dome area can slow direct/indirect or high heat direct/indirect and of course the rotisserie is built in. It's called a "007" From these pictures the only thing I've changed was that the hanging grate from the swivel is gone. I used it for things like pans of mac n cheese but can still put it back on if needed. Cooking temps you can run anywhere from 225* to 700* plus depending on how you build and maintain the fire. Because of the distance to the dome food just doesn't burn and it's so low airflow up there the food is amazingly moist. Definitely not a set and forget cooker but I really love feeding in splits. I have other set it and forget it cookers but they don't get used often.

Number of days is a minimum time to make sure it's safely cured. According to Meathead, you can go up to 25% longer. After that you should remove from the cure, rinse, and wrap in plastic in the fridge until you can smoke it. http://amazingribs.com/tips_and_technique/curing_meats.html

I use whole wheat berries to start my sourdough and fresh berries are important. You can get them in any health foods or whole foods store or your local co op if you are so lucky. In a glass 2 pint mason jar: 3½ tablespoons (1 ounce, 28.5 grams) any flour, any grind (100%). I use 50/50 white wheat then only wheat there after. ¼ cup (2 ounces, 56.5 grams) filtered or spring water, at room temperature (about 70°F/21°C) (200%) Add a teaspoon of wheat berries , stir. put on a loose fitting lid and put in warm area until it starts to bubble, stirring at least once everyday to aerate . That is the seed culture. All the recipes i've read say toss half the seed and keep adding as above but Ill be hellandbound if I am going to toss out perfectly good food ! I Just continue to build this seed 3 times, and use that , skipping the mother starter usually and just use the fresh seed to start my dough. Peter Reinhardt has pretty specific instructions and his are the books I own and use. I highly recommend for reading anything by him. I do have copy's that I can loan if anyone whats to read them. zo0

"Just" boneless skinless chicken breasts and skillet taters. Loving the real estate on the BB32.

Thanks to Mackenzie I now know a different way to spin brats! These are cheddar brats

Here's the lamb cook from last week. Thanks to Ausie for some prep tips! I'm pretty lamb illiterate! Very fun cook and real tasty!

I built a regular wood burning rotisserie drum and found that in order to keep a lid for reflective heat the lid need to be at least 4" inches above the cylinder (or the fire wouldn't burn clean or go out). Then that led into making a floating dome. Now I can open top rotisserie or swivel the lid over for reflective heat. I had one version built that i still have but this 2nd one is much more heavy duty and can hold a lot of weight. It's a very cool concept because the air exits below the dome and the smoke/heat flood the dome. It's a blast to cook with and nice to rotisserie and still dome cook at the same time.

If you can keep it in the fridge after rinsing, put it on a rack UNCOVERED until you smoke it. It's been cured, and preseved. This also will promote a Pellicle, that is very important, for smoke to adhere to the surface of the meat. Otherwise you can get a bitter taste on the surface. And remember, less is more when it comes to smoke...a thin blue wisp is the goal! Sent from my SM-N900V using Tapatalk

It really depends what you are using to cure is with, salt,sugar sodium nitrate or celery juice powder or extract. When we cure bacon, or most anything, we use percentages for an equilibrium cure (EQ). 2 to 2.25percent salt, 0.25% cure#1 (sodium nitrite), and whatever amount of sugar you prefer. In theory, since it's a constant 2.25 to 2.5 % salts you have virtually no time limits. Also for a thinner whole muscle like belly, the rule of thumb is 1 day per kilogram. I vacuum pack most meats under cure, but with bellies I cover in a large pan,plastic or s.steel. NEVER aluminum. I find under EQ I can "get there" in 3 to 4 days. YMMV. Sent from my SM-N900V using Tapatalk

Looks interesting

I really want to find a tomahawk steak. I think it would be so much fun to cook. Sent from my iPhone using Tapatalk

FIVE-CHEESE MAC AND CHEESE as made by LAWRENCE PAGE Servings: 5 INGREDIENTS 1 box of elbow macaroni 1 12-ounce can evaporated milk 3 eggs ½ cup unsalted butter 2 cups cheddar cheese, shredded and divided 1 cup mozzarella cheese, shredded 2 tablespoons feta cheese, crumbled 1 cup provolone cheese, cut into small pieces ½ cup smoked Gouda cheese, shredded 4 teaspoons salt, divided 2 teaspoons black pepper PREPARATION Preheat oven to 350˚F/180˚C. In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot. Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper. Add 1 cup of cheddar, mozzarella, provolone, Gouda, and feta cheese. Mix well. Add eggs and evaporated milk, mix until fully incorporated. Transfer to a 9x13-inch baking dish and top with the remaining cheddar cheese. Bake in a preheated oven for 40-45 minutes, until the top has nicely browned. Enjoy! Garvin

Great job on the ribs mate Outback Kamado Bar and Grill

I have a jerk chicken recipe that I want to try just as soon as I can.:) That sauce might come in handy, Garvin.:)

Wow, those look wonderful and very tasty.

With all the rain in our forecast for this weekend, I pulled mine out of the dry brine yesterday (5 days) and put in on the KK for 2.5 hours with the cold smoker. Was windy as the front moved in, so I kept having to relight the wood chips in the smoker, but managed to get some decent smoke going for most of the time. Rested overnight in a zipbag in the fridge. Just went into the freezer for about an hour to firm up for slicing. Will try and post some pics of the final product. BTW - this is my 1st attempt at bacon, so we'll see.

yea that sure is a nice setup i think you need a table in between like bosco lol love that pebble finish

Yes, indeed - $554.43 per square foot of cooking area!!

Interesting - the one that stands out as "not like the others" is the feta. It's not known as a melting cheese. So, I'd be interested in feedback from someone that makes it on how it works?

I don't know why, but I never even thought of a jerked butt. Maybe it's time I start being a bit more unconventional and think a little outside the box. Let's do a little fusion cuisine! Sounds like a good idea. Thanks, @Garvinque!

Ditto. +1^^

Fat Man and Little Boy

In my first comment I said sodium nitrate, I meant nitrite. Sent from my SM-N900V using Tapatalk

I just finished mine, I used a small, left handed crescent wrench. I do suggest to others who plan on doing this change to take a picture of the old rods in place before removing, there is only one way the rods go. Sent from my iPad using Tapatalk

Sounds interesting, Garvin.

Exactly as HalfSmoke suggested, rinse, wrap and let it rest until next weekend. It will keep remember it is now cured.

Now if they were cooking it on a KK sales would sky rocket Outback Kamado Bar and Grill

Prime real estate Outback Kamado Bar and Grill

Health food. Calls for unsalted butter.

Isn't it absolutely fabulous to have the inventor/owner responding so quickly to a problem.

Well, I started. I got one screw off each rod on the door. They came off quite easily, in fact. My sockets are too thick to go on top of the other ones - the nuts are right next to the rod. Will need an open-end box wrench (9/32"), but of course I don't have one that size in my toolbox. It wouldn't be a project without at least one trip to the hardware store!

Great story!

Not sold out.. the ones in stock have a flaw.. The new ones are on the water.. Shipped two weeks ago. Figure 3 more weeks.

Paella pans (lined with foil) make awesome drip pans. They're the right shape, one can tune the diameter. Toss the foil lining rather than a standalone foil pan, less waste.

Welcome to the forum and congrats on the new kk. You won't regret it.

Welcome! I have a dark blue 16" TT. Love it. Looking forward to the customary pix that accompany delivery and first cooks.

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

The ribs are rolling thanks to some input from Aussie. Thanks Aussie! Sent from my LGLS450 using Tapatalk

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.

How about waffles and ribs.

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.

So here is the final pictures turned out pretty good and tasted great, thanks' ckreef great dough recipe can't wait until tomorrow Kamado cook! Garvin Thanks for looking!