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Reverse seared a SRF wagyu tritip for Easter today. Amy did most of the heavy lifting with all the sides and appetizers.

I put this post here because the star of this dinner really was the air fryer baked potato. Oiled the potato and cooked it for 30 mins in the air fryer at 400F then flipped it over for 20 more mins. Removed the potato, mashed it and added some cheese, cayenne pepper and yogurt and put it back in the shell. Baked it for another 6 mins until the cheese on top started to brown. On the KK was bacon wrapped tenderloin. Plated with some of my peas. The potato shell was so crisp and tasted, the best I've had in a very long time.

Long lost? Back from the (electronic) dead? Missing, presumed eaten? Hi all! It's Sanny! xo I was cooking (on the Mexi-K) this weekend and realized I've been out of touch. Smoooch! I'll post something substantive in a proper section (not the Welcome area). But I'm sort of re-new, right?

Tried out a orange marmalade glazed ham. Actually the glaze had some soy sauce, orange marmalade and parmagranate plum juice. This was a fairly fast cook ...maybe 2 hours? If you try this I'd put a pan to catch all the glaze for when you baste it. After the first hour I started the glaze every 15 minutes. The Octoforks held it together great but there was one floppy area I used a stainless steel skewer. Thanks for looking! Oh the rest of the ham from the back end of the spiral and bone went in some simmering pinto beans!

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

My signature BBQ pasta dish...Olive tree smoked Gioiaverde / Saccottini. Envoyé de mon iPhone en utilisant Tapatalk

Fingers crossed! It should arrive sometime at the end of this week or early next (free shipping, but not PRIME).

That is a mouth watering video, Keith, beautiful.

Let's just say I could not look away too long or have my glass of wine away from the beast! lol

Done some burgers last night mixed the mince with pepper berry onion garlic gave them a bit of honey dijon then some Rubicon cheese topped with beetroot and homemade slaw Outback Kamado Bar and Grill

That's an awesome meal everything looks so good Outback Kamado Bar and Grill

Looks delisious Outback Kamado Bar and Grill

I do believe I have seen a first for me, and I can bet my better half will love pasta on the KK. Thank you sooooo much for sharing these dishes with us

Another Mac, crazy delicious looking meal WOW!

Couldn't remember if it was $1,000 or $100. All boxed up and ready to go. If work cooperates tomorrow I should be able to get it to the post office.

Wow, that is absolutely stunning, I just want to sample and sample it.

Thats a heck of a good cook up. Id be happy with that for Easter. Nicely done.

Inquiring minds like ours just have to ask - how do you get those small shells off the grill when they're done without tearing them up? The ravioli are bigger and shouldn't be a problem, provided they are oiled up, but something small enough to lodge between the grate rails is another matter.

What a true feast! Kudos to ya.

Yea me neither i must try this myself thanks for sharing wonderful cook

Excellent Easter cook everything looks fantastic

I've never cooked pasta directly on the grates before; awesome cook

Trying is believing you will love this new world... a classic is the lasagna!! Envoyé de mon iPhone en utilisant Tapatalk

@Pascalpro - WOWZERS! This is a new one on me! Grilled pasta. I've never even considered such. You've opened up a whole new set do ideas for me. Thanks! Great pics and great looking plated shots. Amazingly delicious I bet. Bravo!

Spun some snags and made some crackle in the oven with milk there was not much meat on one end so the milk stopped it forming this was the leftover belly for my st louis ribs I'm cooking today I buy the whole slab and get my butcher to cut off the belly near the end only way I can get meaty ribs Outback Kamado Bar and Grill

More sous vide steaks.... The bone in had slightly better flavor. Both amazing!

Pepperberry T-bones Outback Kamado Bar and Grill