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Well KKers, I finally fired up Beauty the other day after quite an absence. I'm trying to rebuild my pantry after an extended absence from home. I've really missed cooking on the KKs sitting on the patio. All I had in the freezer was a box of Schwabs Hot Links. Schwabs is a local company that produces a superior range of products. So, without further delay, here is the first cook on a KK in about 7-8 months!

The Wagyu Nazi!! I laughed so hard I got an intercostal muscle cramp . I don't know why I'm craving Mulligatawny all of a sudden...

@EGGARY - for the most part you are correct. However ... Aluminum foil burns in the presence of an open flame and oxygen. Foil will easily burn when it is close enough to a hot flame, e.g. when trying to get get a kamado up to temp for high temp sears, for quick pizza cooks, etc. I don't know aout the toxicity do Aluminum, but I don't use it in high temp applications. I have always used ceramic heat deflectors from my earliest days cooking in kamados.

@MacKenzie - just sounded like a good use for the cold smoker. The meat is cured and you're going to cook it before eating anyway, so no harm to cold smoke it. It took longer to chill up for slicing than I had planned, so I just left it in the freezer overnight. Got it out this morning and sliced it up. The belly pieces from CostCo were very lean, but were not very thick (about 1 1/2"), so it was a PITA to slice even frozen, soI didn't get very even slices. But, here a pic anyway! While it doesn't look all that nice, it did fry up pretty tasty!

Glad you are back CC! Back in the saddle looking good

There is a reason I choose to live smack dab in the middle of the country. I live way under my means. My brother lives in north east OK and has a home that exceeds the last "mansion" and he paid way under $10 mil for it. What those guys call closets I call phone booths. Not one of my exes could make do with anything that small ! Closets!? HA!

I thought the first two were white sterile looking crap. The square footage of the first one was getting close to tiny house status. That's more like the square footage of a one bedroom house. If someone had the money to buy the 3rd one I'm sure they could find something nicer unless the space plan was just what you were looking for but the view was awesome.

Sous vide bacon wrapped beef tenderloin @132F for 4 hours. Then got out the KK torch to colour things up a bit.

They're growing up so fast.

Yes my grandpa is from Nassau Jamaica! Garvin

Gr8 Thanks VERY BIG.. I really appreciate it.

@Garvinque - yeah! They are pretty good and I'll eat them every chance I get IF there aren't any Schwab's around. Schwab;s tend to be a bit spicier, at least to me, and I like spicy. I was weaned on Tabasco Sauce.

For me a 7-8 Wagyu Tri-Tip is the best beef flavor on the cow.. Period end of story That one is beautiful.. I almost like it cold better than hot the next day. I slice them up and then grab slices every time I go in the kitchen..

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

Me, too. I gave it all kinds of praise in my review on Kickstarter. Rub #2 has come out - Hawaiian. It's OK. I've tried it a couple of times now - pork chop and salmon. Need to give it a try on some shrimp before I write my review. I probably won't be re-ordering that one. Shuley, if you've got the budget, they can be had from Snake River Farms. I scored one for my 60th birthday dinner.

Looks interesting

Holy Sh!t, I'm making that!!! But, the damned recipe is in German! I haven't practiced my German in many years. While I could make out many of the words, (crazy, but I still remembered kartoffeln is potato!) I still had Microsoft Word do the translation - it's pretty funny, but you get the basic idea. Potato Bacon Tart in a Crispy Crust For this you need: · 45 slices Bacon · 5 medium potatoes · 400 g grated cheddar · Salt and pepper So it goes: 1 The slices of bacon in a small skillet put fanned out to a circle. The end of the discs it overlaps the edge of the pan. Its inner surface is entirely covered. 2 Wash and cut the potatoes into thin slices. The bottom of the pan with a layer of potatoes, put out salt and pepper them. Arranged the slices thick with cheese. Repeat the steps twice more. While you're with each layer less potato slices in the pan. 3 To the closing of the artwork you open turn the bacon slices across the middle. Then you bake it at 170 ° C for 2 1/2 hours. The yawning emptiness has turned safely in the middle of your abdomen after eating this rich feast in the exact opposite. Chances are, you fall into a food coma now, and are a while not able to stand up. After a long digestive nap, there is then the next decent portion.

Glad u are back CC those look delish

I normally just go with Walkerswood or Jamaican Country Style (JCS) Boston in a jar. I usually mix a couple of heaping tablespoons (they are both pastes) with dark rum and toss the chicken pieces (or porkchops) into a zip bag overnight. If I really want to amp it up, I dust them with some JCS Boston dry jerk seasoning before putting on the grill - YA MON, Will Light You Up!! Better have some frosty Red Stripes on hand!

Thanks! Using this thread as a dumping ground for some of my better (to me) pics. Many of these are repeats, but make it easy for Dennis to harvest whatever he'd like for Instagram. A few more. Tea-Smoked Duck from Project Smoke. Boneless leg of lamb.

A $47 Caviar taco? Are you freakin' kidding me? I'll eat that when pigs sprout wings and fly to the moon! Champagne with tacos? This is one sad situation for $47! I can eat a $2.75 taco. In fact, I have on many an occasion, especially in College Station, TX when I was in grad school. Great tacos down there. What's with NO BEER? I'll eat until I founder on $1 taco truck tacos. Still ... NO BEER!? How do you road-trip, eat tacos, and never down a beer?

Fantastic looking sausages, CC.[emoji4]

As a matter of fact, I did burn some Fogo! I am pleasantly surprised that when I came back to OKC and went into my favorite BBQ shop I was met with Fogo in the store. I talked to them about it and they absolutely LOVE the product. They have carried Fogo for about the last 5-6 months. They are the only outlet in Oklahoma.

Here is a link to their website. They have a wide variety of products from which to choose. I'll say this: Schwab's meats are first rate and I have never had a bad product.

Even wieners are better on the KK! And dare I guess you broke out some Fogo for the occasion?

Thanks, @Bruce Pearson. It's really good to be home and back with my KK Family.

I can get lamb at Costco here. Of course, it's labeled "Product of Australia"

I got a source for lamb now in the neighborhood so might have to spin up a leg roast. Twice a week is a lot! Like Chef said there's just not of lamb raised here in the States.

Sorry just posting this. Spring is coming, so it is a great and easy Dessert. 1 9x13 pan 1 8oz cream cheese 1 16oz coolwhip 1 lg can blueberry compote (or homemade) 1 cup powder suger.. I realize I forgot to add this Just edited it.. (sorry) 1 stick butter 1 small pg cookies(I use gramcracker crumbs) Laura Loone cookies.. I couldn't find these cookies.. But use light crumbly cookies. Mix butter and cookies and press in a buttered dish. Bake 10 minutes. Let cool. Mix half of the coolwhip and the package of cream cheese and powder sugar. Layering: Pour the cream cheese over the Blueberries. Pour fruit compote over it. Add the rest of the coolwhip on top. Add cooke crumbs on top. Refrigerate for bout a hour.. *Warning - very sweet - but so good

Lamb isn't a staple of the American diet. I'll occasionally bone out a leg of lamb or throw a rack on the grill, and every time I eat good lamb I always wonder why I don't do lamb more often. Finding good lamb in most meat markets is nigh on impossible. I think one of the problems is that not much lamb is raised in The States.

Interesting video if you live in LA. Although I live in a high cost of living area relative to the national average, houses and neighborhoods here are nothing like the average LA "densepack" neighborhood. What sold me on my current house was the privacy of the lot, backed into the woods, which was a real find in densely populated suburban DC. The outdoor space wasn't even a consideration in this video unto you got to house 3. So...the biggest takeaway of this video to me is this: Don't buy a house in LA.

Eat lamb at least twice a week love my lamb chops Outback Kamado Bar and Grill

The cherry was good but the Lanes is exceptional hope it goes into production Outback Kamado Bar and Grill

That looks great.

Delicious!

Beautiful cook! Congrats on a sumptuous cook.

Thanks Aussie much appreciated! I know lamb is much more common there than it is here. I'd imagine you all average eating lamb maybe once per week or so? I can't even ever remember eating lamb growing up.

Just look at that moisture, wonderful dinner.

Great looking meal. I've ate a ton of ribeyes but never one cut tomahawk style. How was the seasonings?

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

It seemed really hilarious in my mind, I guess not...you know, Vladimir Putin/ Vladimir Poutine. Eh whatever.

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?

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.

The light has improved a bit. More pics .

Tread carefully