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Haven't used the KK much lately. I've been busy with this/that project and opted for simple quick meals and/or eating out (mostly yuck on this front). But today afforded the time and weather to load my 23" with coffee-char for this recipe try out. The only change I made to this Lemon-Rosemary-Garlic Chicken from MyRecipes was the addition of 1-cup of good concentrated chicken stock. Ok, and two other changes :D: I only had 2-lemons, ripe Meyer lemons, but still not enough to provide the juice and the slices so I added the juice of one lime. Oh yeah, I also added a couple of sliced shallots. Other than that I followed the recipe. http://www.myrecipes.com/recipe/rosemary-garlic-chicken-potatoes Super super tasty! And quick & easy to make. Served it with some local Pugliese bread made crusty from the residual post-chicken bake Komodo Kamado ... what else?! Although I didn't have any, fresh asparagus would be a super vegetable to serve with this recipe!

TriTip.. Complete post here Used two splitters to create a V dead center in the 32's charcoal basket. I did not want the charcoal that close to the meat . Worked well, I may make something up to make this easier. Threw them in cold with the cold smoker only for about 45 minutes. Then lit the front and back pile of charcoal and brought it up slowly to about 230º spun them to about 100º and then pulled it up to 350º until I hit 125º then 425º just for color and get them a bit more cooked for my wife. My mother was here and I cooked some trips sous vide and the grilled.. they were perfectly cooked but VERY RED.. my wife was not happy with "all the blood juice on her plate" LOL she could not complain because my momma was there! This bit over rare was my peace offering.. Pulled these about 138º Porn Here:

Grabbed a standard TriTip and a Wagyu TT and threw them on the 32 using the OctaForks Keith so generously sent me. Just got a fresh box of spices from World Spice and so I did one Chimichurri and one Smokin' Hot Garlic Pepper both are awesome. used to splitters to create a V dead center in the 32's charcoal basket. I did not want the charcoal that close to the meat . Worked well, I may make something up to make this easier. Threw them in cold with the cold smoker only for about 45 minutes. Then lit the front and back pile of charcoal and brought it up slowly to about 230º spun them to about 100º and then pulled it up to 350º until I hit 125º then 425º just for color and get them a bit more cooked for my wife. My mother was here and I cooked some trips sous vide and the grilled.. they were perfectly cooked but VERY RED.. my wife was not happy with "all the blood juice on her plate" LOL she could not complain because my momma was there! This bit over rare was my peace offering.. Pulled these about 138º Cant argue with the results

I reverse seared a 36 oz tri-tip last night that I got from Harter House Meats. I first rubbed it with EVOO then Dizzy Pigs Cow Lick Steak. I used the cold smoker with pecan chips and the smoke flavor was pronounced but not overpowering. I really like this setup as I can add wood without opening the lid. I cooked it at 230 to an IT of 125. Then pulled the tri-tip and opened the vents to get to searing temps. Once the fire was blazing, I seared on the bottom grate.

These burger patties contain 1/3 diced portabella mushrooms(by weight), diced onions, soy sauce, pepper and salt. Sure not looking that great at start of the cook. On the grill- Cooked, now they are looking pretty good. Mush cheese burger put together with onion, cheese, tomatoes, relish and Burger Bomb Sriracha Sauce. The cheese totally melted over the pattie and the Burger Bomb Sauce ran over everything. Plated with some micro greens. I thought this was going to be impossible to eat but it was not. Things did not drip and drool over me. I could have eaten two it was so tasty.

Breakfast cooked on the KK this morning inspired by above freezing temps. Ready for the grill. Cheese is just starting to melt. Bacon is on. Added the sous vide egg. Yolk is creamy. Plated with some micro greens that I have growing in the house.

Aussie, I have a S&P set from Peugeot. They look nice, but I don't think that they work as well as some others that I have that cost much less. Charles, those handmade ones on ETSY look beautiful. I'd be seriously tempted, but have like 5 or 6 grinders already. I like the ones made by William Bounds. I own 2 - a wooden one and a metal one and they both work great.

We seasoned and then fired up the new pancake cooker this weekend to test out the temperature regulation. Did a nice Sunday morning breakfast of bacon, fried potatoes and eggs. Learned a lot. Temp control was easy using the handheld infrared temperature gun. Need lots of extra table space. Make sure the cooker is level. All the grease puddled up in the back of the grill and it was like deep frying the potatoes and bacon.......however the over-easy eggs were fantastic cooked in the bacon grease. Need lots of paper towels and some spray cleaner. I have to say it was fun to cook on it. Not used to cooking with so much grease/oil/butter vs. grilling......glad it is not for everyday cooking. After cooking three food groups at once, pancakes should be a breeze!!! Those Champagne Breakfast egg cookers will not know what hit them this year!!!!!!!

Just a follow-up: I've been using the FiAir for the last couple months every Saturday to juice up the coals in the PK for the second phase of reverse-seared burgers and it absolutely rocks! I'm still on the original cheap batteries it came with, it fits in your pocket(well, mostly), doesn't need to be plugged in and it's quiet to boot. When I think of how many $25 gadgets I've bought that didn't work I smile every time I use this one! Best, Bill

I have one of those . They are nice and fun to cook on. Great for pancakes and so much more. Don't lose site of that.

This just arrived this morning and I have already put it to use and I must say I think I'm going to like it. Made my first batch of fries from an old shriveling russet potato. The first bite was OK but as I kept munching they began to grow on me. I spiced them up with pepper, salt, cayenne pepper and paprika. Yes, Tony, I ate them with ketchup and really enjoyed them. Can't see me getting out the deep fryer in the near future. i am not saying they taste like the perfect deep fry but spiced up and low in fat makes these very satisfying. Just out of the air fryer and a little crispy. Spiced up .:) Now I want to try potato chips.

This looks cool.. Bought one will let you know.. FiAir - Air Blower/Fast Fire Starter

First kick at the KK with my favorite, traditional Diavola Napoletana pizza. I fell in love with it after visiting Di Matteo Pizzeria a couple of years ago in Naples... Basic, San Marzano tomatoes, Mozzarella di Buffala, Genoa picante, basil and olive oil... Bellissima!! I used a pizza stone heat soaked at 550.

I think that I'd eat an old leather shoe if it was cooked in lemon caper sauce!

One of Dennis' prototypes - those are for gas burners. Not the same as the gas burner insert down below. This is a dual fuel model.

Keith, that cook certainly turned out exceptionally tasty looking and sooooo moist.[emoji4] Sent from my SM-G930W8 using Tapatalk

That's a nice one although would rather go SS not coper. So many choices really makes it hard to decide. I bought one a few months ago I absolutely hate. Trying not to make that mistake a second time.

My stomach is growling after looking at that feast !!!!!

Looks tasty and it is piled high with salad and meat.:)

Pulled collar butt akka pork neck scotch Outback Kamado Bar and Grill

S’MORES CHEESECAKE POPS Servings: 16 INGREDIENTS 10 graham crackers ½ cup butter, melted 16 ounces cream cheese, softened ½ cup powdered sugar 2 teaspoons vanilla extract 3 cups mini marshmallows 4 ounces white chocolate, melted 16 ounces dark or milk chocolate, melted 2 teaspoons coconut oil (optional) 16 cake pop sticks or lollipop sticks. PREPARATION In a freezer bag or food processor, crush the graham crackers to a sand-like consistency. Transfer to an 8x8 baking dish lined with parchment paper and firmly pack it down to form the “crust.” Freeze until the cheesecake mixture is ready. While the crust is freezing, combine the cream cheese, sugar, and vanilla extract, and mix until smooth. Spread the marshmallows out on a baking sheet lined with parchment paper. Broil the marshmallows for about 1-2 minutes, watching closely to make sure they don’t burn. You want them to brown up a little though to achieve a “toasted” flavor. Carefully scrape the marshmallows from the sheet into the cheesecake mixture. Mix thoroughly. Transfer the toasted marshmallow cheesecake mixture into the baking dish on top of the crust and smooth until even. Freeze at least one to two hours until the mixture is firm enough to cut. Remove the set cheesecake from the dish and cut into even square shapes, depending on how big you want your pops. Dip each stick in melted white chocolate and place into each cut square, this will help secure the sticks into the cheescake. Freeze until solid, about one hour. Microwave the chocolate in 15 to 30 second increments to melt, stirring thoroughly each time. Add coconut oil if the chocolate seems too thick for dipping. Dip the set pops into the chocolate and stand upright to set (a cardboard box or piece of styrofoam works best if you don’t have a stand). Decorate with the remaining white chocolate and crushed graham crackers. Enjoy! Garvin

My blood sugars just went hyper. Dadgummit, @Garvinque, I'm about in a sugar coma and it's all your fault! THANKS!

Tony That is truly new..need to season it well. I've had one for a while and it is a great compliment to the KK. Your out door kitchen is really taking shape! Jim Obanker Sent from my iPad using Tapatalk

@Aussie Ora got everything gathered together except one key ingredient. Went out today to get that last item and couldn't find it. It's sort of hit or miss so I'll have to look at a few other stores to find it. Sort of a critical ingredient for what I'm sending you. I'll try and find it this week so I can get your goodies shipped off. I also scored a really great box for shipping the items. Yea it's sort of nerdy getting excited over a box - LOL.

And ready the summer peach rub is awesome these tasted so good will definitely be getting more Outback Kamado Bar and Grill

You mean to tell me @Garvinque hasn't shlepped it over to Syracuse yet??

That's the best part!

THAT is awesomely funny!

And that Sports Fans is exactly why KK has the reputation it has! People ask me how I could spend so much on a cooker and I tell them "Two Words: Dennis Linkletter." That ends the conversation. Thanks, Dennis!

With the Sunbrella cover crated Gross Weight was 640lbs

Great looking cabinet.