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The last time I was in the big city shopping I visited my favourite butcher and saw "Billion Dollar" burgers in the show case window. They are a mix of beef and pork and umpteen other ingredients. I just had to try them. First I needed to make buns that would hold the burgers. Did that yesterday. Thought I might just as well have a special breakfast too. The billion dollar burger- On the grill- Searing. Then started putting it together, A round of cheese toasted on the bottom of the bun. Add some lettuce from the deck herb garden. Add the burger to the bottom and some mayo sriracha mix to the toasted top bun. Top with a couple of air fried onion rings. Add the top. It doesn't look that big but trust me it was. I couldn't eat another bite of anything.:) .

Exactly.... I bought the 12 piece set with the magnetic block for $900 new on eBay. Plus picked up this Miyabi Black edition and the Shun Ken Onion limited edition of only 100 made. Can't wait to try them all out. Sent from my iPad using Tapatalk

Yes I have a thing for custom knives but hey if she can go buy $800 handbags then I can some cool knives. I just tell her how much they are and I pay all the bills so I'm good[emoji16] Sent from my SAMSUNG-SM-G935A using Tapatalk

Thanks for all the compliments guys. We decided no cottage for us and built out the back yard....I'll post more once the deck is built... burnt in all day yesterday pretty anti climactic and all...some bubbling lots of white stuff every where cooked sausages and small pork Roast, potatoes and veggies, everything was awesome. I have to say dialling in tempature is very straight forward. Looking forward to more elaborate cooks. deck build starts next week...

@MacKenzie - dadgummit Girl! Talk aout your gourmet burger! Talk about droolicious. You don't have to cook another thing and I'll nominate you for the Burger Hall of Fame. Just a gorgeous cook! @tony b - hey Buddy ... Did ya notice? NO KETCHUP up above!

I think that is the recipe. The article mentions a Cornell professor that came up with it. Cornell chicken is new to me but I really liked it. I think next time, I may score the chicken breasts to get a bit more surface area for the sauce. That's where the kebabs really shined with all of that surface area.

That's impressive your wife done a great job chips and all .nicely done.im sharing this pic with my mates watch the drool lol Outback Kamado Bar and Grill

Yes I need to have a little chat with him about the closing.. LOL I send them new grills every year but I get them back and sell them at a discounted price after. BTW I have.a bronze 23" that he just borrowed for his BBQ University that has just a handful of cooks on it for sale. It's in Colorado. PBS requires that logos are taped over.. Part of that shoot is from the show and part a special branding video he makes for all the companies supplying the grills. Steven has given me all kinds of press.. He constantly praises KK. The two Forbes articles and the Robb report came from his recommendations.. Sent from my iPad using Tapatalk

Yah, I know.... We've sometimes heard on the forum how the judicious use of a hair dryer can help get the lump fired up. Blow into the lower damper to create airflow, etc. Uh huh. It works great! However... Note to self... don't do that when you have a cooker full! GRIT!! Bleh. Blew cinders all over the food inside. Yes, of COURSE that's the obvious result. But don't do it anyway. Ask me how I know....

I love my shorty's and I love how moist Ora makes them but one thing I love about the KK is being able to use foil as a heat deflector and being able to just cover half the grill for a low n slow makes getting up to temp so easy whilst still being able to sit at 225 or 250 Outback Kamado Bar and Grill

Ok guys I must say this one did me in. My daughter and I tried our best we even gave some to our 3 bulldogs and still have left overs. It was really good tho[emoji6] Sent from my SAMSUNG-SM-G935A using Tapatalk

If you like Cornell chicken (which was developed at the NY college to help promote chicken consumption, way back in the day. Ya think it might have worked??), you should try Alabama White Chicken, which is very similar. Get the Big Bob Gibson white sauce or use Chris Lily's "original" recipe (but we all know that no Pro BBQ'er/Restaurant owner tells you everything that goes in it!). Big Bob Gibson’s White BBQ Sauce **taken from Big Bob Gibsons BBQ Book by Chris Lilly 2 cups mayo 1 cup distilled white vinegar 1/2 cup apple juice 2 teaspoons prepared horseradish 2 teaspoons black pepper 1 teaspoon salt 1/2 teaspoon cayenne pepper Combine the above ingredients and mix well. This can be used as a marinade, baste or dipping sauce. Here's Meathead's version from Amazing Ribs, which adds a nice couple of ingredients - mustard powder and ground garlic. Recipe Makes. 1.5 cups of sauce, enough for 2 large chickens or 3 Cornish game hens, which serves 4 to 6 people Takes. 10 minutes for the sauce, about 45 minutes to cook the meat Ingredients 3/4 cup mayonnaise 1/3 cup apple cider vinegar 1/4 cup lemon juice 1/4 cup apple juice 1 tablespoon powdered garlic 1 tablespoon prepared horseradish from a jar (either in vinegar or creamy) 1 tablespoon coarsely ground black pepper 1 teaspoon mustard powder 1/4 teaspoon salt 1/2 teaspoon finely ground cayenne pepper Method 1) Whisk together all the ingredients in a large bowl and refrigerate in a jar for at least 2 hours, if possible, to allow the flavors to meld.

Yes the limited edition ken onion is an awesome knife they only made 100 of them. Sent from my iPad using Tapatalk

Aussie - I'd say you've just aout got this short rib gig figured out. Wonderful looking ribs! Kudos.

I don't eat that much beef in a week! Beautiful cook. Very nicely done.

I believe I could try to eat it... You got me with the sirracha mayo.. Yummy!!

Wow excellent looking burger

Good looking burger. Did it really live up to it's name?

Wow!!!!!! That's insane [emoji16][emoji16][emoji16][emoji16] Sent from my SM-G955U using Tapatalk

CC, Tony, is a good sport with my teasing. The reason you see so many meals with ketchup is that I like it with fries and I've been making a lot of them since getting my air fryer.

Don't I wish.

Wow that is an amazing yard. You're going to have a blast with your kk. I'm going to echo others here and say do your burn in with something cheap. It will also help you figure out how to use the vent settings. A little different than other Kamado's.

The time I made pork belly burnt ends it was love at first bite.

Whew! Glad to hear that.

Now I'm hungry - yer killin' me, Smalls!

No, Ken. She's just doing that to irritate me! I'm not a big ketchup fan, but at least here, it's on fries, which is tolerable.

Crazy backyard! Screams - PAR-TAY!!! Can't wait to see everything all set up and cooking.

@Aussie Ora - is it bright red?? @ckreef - lots of Block backers are not happy. But in their defense, they were right - until they could mass produce the probes, the Block was useless. However, I would think for "good will," they'd at least ship you one probe and it's single block (all it does is recharge the probe, unlike the 4 probe Block with the readout display and WiFi). But, they'd be eating the cost of the charger blocks. I do believe that the Kickstarter folks are 1st priority over the IndieGoGo people. Need to do a whole rotisserie chicken with mine as the next test. Fortunately, they are on sale at my local supermarket this week.

Oh no! Now he's speed balling - purple crack and alcohol!!

Yeah, Ken, that silly Aussie puts beets on his burgers - some goofy down under thing!

A lot going on there - Old Bay, Dizzy Dust, AND Uncle Dougie's! They must have packed a big flavor punch!!

I think that I still have several episodes from Season 2 to finish watching - behind again!

Just got home yesterday afternoon from Homebrew Con in Minneapolis. AWESOME. Next year is in Portland, OR. You should definitely try and go, Keith! Given the taste of these pepperberries, I was thinking of making a mead with them (technically a Metheglin) for our Club's mead challenge. As far as a beer goes, I don't think you want to use up that many berries in your randall, so I think "dry hopping" would be the way to go - and probably only an ounce (or less) in a 5 gal batch. I'd try a big DIPA and use grassy/herbal hops (Columbus, Nugget, or Warrior). Given how well these berries pair with the lemon myrtle herb, maybe toss in some Sorachi Ace? The new New Zealand varieties might pair well, too - Waimea, Wakatu, or Wai-iti - which are all citrusy. Would be fitting seeing as you're using Tasmania peppercorns. Lots of fun ideas in my head now!!

Sure glad it's not a tasting challenge because using liquid gold would be like cheating - LOL

Those looks awesome. I agree about the foil for indirect cooks. Easy works for me.

I haven't done ribs yet, but those look delicious

Good looking ribs.

You are becoming a short rib pro, Aussie.

Trying again Sent from my iPhone using Tapatalk

I took Dennis advice and bought a heat gun from Harbor freight, it works like a charm. I have a weed burner hooked up to a propane tank but I don't use it because it scares me every time I lighted up LOL. I also have loooft lighter would like The heat gun better

I just want to come and live in your backyard - LOL Can't wait to see everything in place.

There is no grate for the charcoal.. we use that big SS basket that is sitting in the firebox.. You are more than welcome.. Thank you for your purchase and business, I really appreciate it.

Awesome mate congrats Outback Kamado Bar and Grill

Arbitrary flow control, 3 position switch and feathering the on button. Da bomb for starting fires. Tool only shown; takes M18 system battery.

Nice setup! I agree with the others, use lump for the burn in. Remember you can cook while you do the burn in...don't waste the fuel and heat. Reverse sear some steaks, do a pork shoulder, brisket or even hot dogs.

@Requis - beautiful setting! Your KK is gorgeous as well! As for the charcoal, save the coffee wood and coconut for cooking.m don't waste it on a burn in of your grill. All you need for that is heat. Go buy a couple of bags of Royal Oak, Stubbs, etc. and light it up. As for the grates for the bottom, there are no grates below the lump basket. In your KK you'll have a searing grate that can sit above the lump basket, the main grate, and the the top grate. All the grates are packed inside the KK as I remember. Have you named your new KK? That's knd of a tradition around these here parts.

Dang, what a beautiful back yard! For the burn in, I would just pick up some lump from home depot or something although the coffee char would work fine. Royal oak works well.

Welcome to the kk family! Why not leave it under the gazebo? i have seen pictures of kk'sin the snow, but don't think it was burn in. Wow nice set up in the back yard. I did my burn in with the coffee wood char. Happy Father's Day and happy grilling.

grills have arrived, great packaging Dennis! Teak table crate was smashed from the bottom, but table is fine!! used a skid steer to get it to the back out door kitchen, the smaller one is still crated as the deck is being built. It took 4 of use just to get it off that little box in the middle of the crate, unbelievable build quality seeing these things for the first time is impressive! getting ready to burn in today so that we can cook tomorrow for Father's Day. Quick question would rain affect the burn in process if I have it rolled out from under the gazebo? High-class problem do I burn with coffee wood charcoal or coconut charcoal...this is gonna be great! thanks Again Dennis! oh where do I find the grate...for the bottom? Is that in the box with the wrench? cheers, BJ

What kind of basket were you thinking of? I'm going to add some other basket options on the website today or tomorrow.