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Well here it is!! Amalfi (colour picked and named after our recent trip to the Italian riviera) is here, I could not be happier with the colour, stunning! the build is fantastic, Dennis really is a master!

Sous vide boneless cross rib roast for dinner today. Started it Fri about 6pm at 135F. I'm pretty sure 36 hours would have been just fine but I didn't want it for breakfast. Should have put it on later Fri. night but no harm done.:)

And sliced the ends turned out fantastic Outback Kamado Bar and Grill

After 14 years this is where I'm at with the KK lineup. The final grill the 21" Supreme will be shipped later this spring. It's the grill I was trying to build when I created the 22" standing grill which is discontinued. I will also faze out the 19" standing grill. I believe the new 21" is a great size and price point. Full Size Standing Grills Square tiles Pebble & Bronze metallic tiles 42" Serious Big Bad $9,200 $9,460 32" Big Bad $5,900 $6,100 23" Ultimate $4,260 $4,440 21" Supreme $3,500 $3,620 Table Top Grills 22" Hi-Cap Table Top $4,120 $4,280 19" Hi-Cap Table Top $2,800 $2,900 16" Hi-Cap Table Top $2,080 $2,150

Here we are. The rub. The sear. The finish and the wine Envoyé de mon iPhone en utilisant Tapatalk

Aussie don't make fun of my accent...I can do better! Thought I'd try my hand at some rotisserie shrimp. These were in a Valentina hot sauce marinade. Next batch i'd like to get a blazing hot fire and brush on bbq sauce. If this is done in the Komodo Kamado I'd recommend lid open and crank up the heat. Looks like you can do 32 shrimp per pair. I found it easiest to just squeeze them end to end and slide them right on the tines. Thanks for looking!

Chicken Parm Bites Servings: 2-3 INGREDIENTS 1 pound chicken tenders 1 ball mozzarella cheese 2 cups panko bread crumbs 1 tablespoon garlic powder 1 tablespoon dried basil 1 tablespoon dried parsley 1 tablespoon salt ½ cup flour 2 eggs Oil to fry 1 cup marinara sauce PREPARATION 1. Cut the chicken tenders into 1.5-inch pieces. 2. Take a knife and carefully cut a hole into the chicken tenders. Make sure to not cut all the way to the other side. 3. Stuff the holes with mozzarella cheese. 4. Add garlic powder, dried basil, dried parsley, and salt to the panko bread crumbs. 5. Batter the chicken in flour, egg, then panko bread crumb mixture. 6. Add around 1-inch of oil to a pan and heat until around 350˚F/175˚C. 7. Fry the chicken on both sides until fully cooked and golden brown. 8. Serve with marinara sauce and garnish with more parmesan cheese. Enjoy! Garvin

Aussie don't make fun of my accent...I can do better! Thought I'd try my hand at some rotisserie shrimp. These were in a Valentina hot sauce marinade. Next batch i'd like to get a blazing hot fire and brush on bbq sauce. If this is done in the Komodo Kamado I'd recommend lid open and crank up the heat. Looks like you can do 32 shrimp per pair. I found it easiest to just squeeze them end to end and slide them right on the tines. Thanks for looking!

The inlaws are served the local beer, here is my pick, souvenirs from Sicilia!! Birra Moretti! Envoyé de mon iPhone en utilisant Tapatalk

I aggressively trim my briskets, I trim all the hard fat I can, except for the actual fat cap, that goes down. I don't believe you get any moisture benefit from external fat, as meathead says, fat can't swim upstream. Yours looks excellent, I wouldn't go changing much, if anything. Sent from my iPhone using Tapatalk

Burn in almost done, time for a local beer... first cook clming sooonnn! Envoyé de mon iPhone en utilisant Tapatalk

Believe me I know 200% more of it now than a couple of hrs ago. Thanks to this great community! salute to all of you!

No worries. We've all been there. Fortunately, you'll find the learning curve on the KK is extremely shallow.

Thanks a million Jeff & Charles, I feel like a toddler learning how to walk!! lol

Makes me want rotisserie shrimp and grits. Just gotta get the grits thick enough to spin.

Aesthetically, the 23 is hard to beat. But now that I've used both a 23 and 32, gotta say that I'd pick the 32 if I could only own one.

It's my favorite aesthetically too.. That being said the new 42" also has some wonderful lines..

CC, here is my set up. Sent from my SM-N920V using Tapatalk

Brisket is ready sliced off the flat and wrapped in foil and a towel and placed in the oven sliced up the point for burnt endslove my grandmother's knife a hint of a smoke ring the flat the pointwhere did it go lolsome beef brothand thison go my first burnt ends whilst I was carving this thing up I could not help thinking how the advice out there is to have a waterpan mop spritz I done this straight on the advice I got on here and it is juicy and tender as the KK just blows everything else away I almost feel like crying in BBQ love lol Outback Kamado Bar and Grill

Splendid first cook. Interesting wine pairing for sure! For pork, I gravitate towards soft/fruity reds - Rhones or Burgundy varietals.

Wow, awesome cook

Awesome first cook looks so delicious

Oh heck yeah! You know your way around a grill for sure. That KK is in great hands!

See if you can find some Tiger Prawns in your area, in particular Asian markets, as they are usually in this size category. In the States, this size is usually only found during peak harvest season in the Gulf, around August.

A wonderful cook.[emoji4][emoji4][emoji4]

I"ll go check my mailbox of rat invitation! I can be there directly. Beautiful cook; righteous colors.

This I gotta try. Party appiteasers for certain! Thanks, @Garvinque

Great looking KK welcome to the group!

Aussie, nicely done. Aaron Franklin says to leave about 1/4" of fat is all. And, I follow his butcher paper wrap technique as well. Works great.

Ken, I'm not nearly that high tech. But, I have a nice arrangement in the basement with a dedicated burner & vent hood, a nice deep commercial sink for cleaning and lots of nice stainless table tops. I'm in the middle of brewing the Oktoberfest right now. The boil is just about done. So, back to the brew room to finish up.

Those look seriously tasty!

What size shrimp? I suspect that they're at least 21 count (Large).

@Shuley - I only do this with fairly thick steaks (> 1 1/2") to start with. If you use the lower grate*, as in my pictures, I was flipping it about every 5 minutes to start with, and as it began to soften in the middle (i.e., thaw), I dropped down to about every minute. Once the outside begins to look like I want it, then I check the internal temp. I likely med rare, so I shoot for 125F, with a 10 minute rest for a final IT of 130F. If the outside begins to get too dark before you hit your target IT, then you can move the steak off to the side and roast it indirectly until target (a great benefit to having the split basket). If you don't have the split basket, move the steak off the lower grate to the main grate to slow down the cooking. * I wouldn't try this with the sear grate. You'll burn the outside way before you thaw the middle; unless of course you like "black & blue." If you use the main grate, I'd start out at 10 mins per side, then drop down to 2 minutes.

Now your talking good choice in beer And dennis put in a custom beer holder lol

@Aussie Ora - that's a brisket done right! Congrats. I hope it was even tastier than it looks.

Way to go Aussie and using that brown sugar and bourbon sauce was a good pairing, the people in Kansas City would be proud since they came up with burnt ends! Now no excuse for not doing another one soon. Garvin

Great looking brisket. You hit that one out of the ballpark.

Hey guys, this may seem basic but I come from a pellet ceramic smoker that needed no air adjustment... I'm presently breaking in the KK, I've loaded my basket ans started the fire. I closed the lid, set the bottom vent to 3/4 and top vent to 2 turns, normally on an hibachi grill I would wait till all the coals are white to even think of putting anything on there.... With the KK now the coals are getting hotter but still making the nasty white smoke, I have not reached my first burn in temp of 350-400, looking to keep it there for a couple of hours. My point is, the white smoke is still there because the coals are not completely lit and I've been chocking the fire, when do we normally add the meat, when is the kk ready to cook lets say if I'm roasting at 350, I got my temp right about now but the nasty white smoke too??

Yum shrimp looks good

Lol great effort mate if someone's says let's throw a shrimp on the barbie down here everyone starts looking for a short person lol .you certainly got a lot of prawns on that for sure Outback Kamado Bar and Grill

Looks great in its new home you are going to love it Outback Kamado Bar and Grill

What a beauty love the color cant wait to see your first cook

Looks perfect!

All your grills are spectacular. I have to say though, with all the design innovations, the old flagship 23" is still my personal favorite. Sent from my iPhone using Tapatalk

Just like a parent with newborns, can't stop taking pixs of the beauties.

Aussie, that looks sooooooooooo tasty.

I've done the experiment where you take the steak out of the freezer, lightly oil it, season it, then toss onto the KK. Works great and no need to remember to thaw it out first!

MEAT CANDY!

Guess I'll just have to surprise you with some stuff then.

Bacon is ready finished off with maple syrup and cherry rub smoked over peach and pear Outback Kamado Bar and Grill