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Did beef tenderloin filets and kabobs used Oakridge BBQ competition beef, black ops and Santa Maria. 1 one each kabob and filet. Can't decide what I like best they are all great. Sent from my SAMSUNG-SM-G935A using Tapatalk

Looking good to me Outback Kamado Bar and Grill

For thin crusts, I use the KK deflector on the top grate. I think the heat transfer characteristics are different between the deflector and baking stone. Hard to run a comparison on the same cook, I really don't feel like swapping around hot stones to try this, but I've tried on separate cooks and felt I got a better crust with the deflector. I also stopped using cornmeal. I just got tired of the grit on the bottom of the pizza. I use parchment and trim it up so it's a slightly larger round than the pizza. This helps keep the edges from burning. Sometimes I pull the parchment out partway through the cook, sometimes I don't. I haven't really noticed that it changes the cook either way.

And plated Outback Kamado Bar and Grill

*facepalm*

I watched the first episode of the new season of Project Smoke last evening. It featured a KK and Steven Raichlen cooked two 4-finger thick New York strip steaks, reversed seared. Then finished them off with an Adam Perry Lang "cutting board dressing technique" It looked delicious, I intend to give this a try. Here is a link to the recipe: http://www.projectsmoke.org/episodes/seasonthree/

Saw this article the other day and decided to try it tonight http://www.latimes.com/food/dailydish/la-fo-grilling-with-mayonnaise-recipes-20170610-htmlstory.html I had some pork tenderloins that I tied together and wanted to rotisserie on my KK. Before I loaded the meat in the rotisserie basket, I rubbed a very thin layer of mayo on the basket rods with my fingers. I probably used 1/4 to 1/2 of a teaspoon. Just enough to coat the bars. It worked great! The pork slipped right out of the basket when I was done and the bars, where the pork was, looked cleaner than when I started lol

Thanks Keith for the super fast shipping on this must have accessory ! Wings is only the first thing im going to do. The basket makes it soo easy to just set and forget. No more standing over the KK turning the wings every 5 minutes, just tumble done. See what you think. Honey garlic apple smoked. https://goo.gl/photos/EvFCs13hvsyDvXd98 I had to put some extra wire across the sides because I cut the wings and they fell out but it was an easy fix, one I'll make more permanent but the basket needs this on a revision. I have a SS smokerbox I use for everything now, Thanks to all those who posted about the dutch oven pot hack but I just could not bring myself to profane any cast iron bit for that. I have a special place in my heart for cast iron. I've a wonderful set that was my Gran's and its seasoned like teflon so it just, I couldn't do it even on a cheap chinese pot. I digress. Half hour at 350 on the tru Temp. Marinate for 30 minutes in 1/3 cup Tamari soy , crushed garlic to taste ( 1 fresh clove here) Dash of chipotle tabasco, Tb Hoisin sauce And just a bit of honey to start. After you basket the wings take the leftover sauce and reduce in the Micro ( cover it !!) then add a shipload of honey , stir in well. drizzle on the wings 3 x in the last ten minutes . I sprinkled sesame seeds on them too and they toasted up nicely. Plate and feast .

yum yum everything looks fantastic

It's really good I use it on my grilled shrimp [emoji494] I have the new ghost pepper limited edition too but to scared to try it. Lol Sent from my iPad using Tapatalk

Thought I would give them a spin gave one some local made rub and we'll you can tell what's on the other lol Outback Kamado Bar and Grill

Cheers everyone they actually turned out really good on the roti .as for the rubs the new one was nice but you can't beat the pepperberry Outback Kamado Bar and Grill

Finally getting into a rhythm with the KK and getting to kick back to enjoy my surroundings. Hired a gardener.....

FotonDrv, I can see you are having a rough day,

Ya'll too funny. Like using a sledgehammer to drive a thumbtack.

Big fan here of Oakridge. Won't do a tri-tip any other way than their Santa Maria rub. Love the Black Ops and Carne Costa rubs, too. Like you said, everything that they put out is great! If you like Oakridge, give Lane's BBQ rubs a shot. They are right up there in my book.

Thanks. It was in our local paper, too. I went looking for an online version to post here, so glad that you found one. I'd have said, so what's the big deal, until I read that Meathead had tried it and thought it was a good technique. Looking to try it on my next big hunk of meat instead of my usual mustard rub. Not quite ready to test it out first on a nice steak, but maybe after I've done a couple of other cooks using it first. Thinking that shrimp would be a good test case to see how moist it keeps them while getting some nice crust on the exterior. I hear ya, MacKenzie. I typically use mayo on my grilled cheese sandwiches to help them brown and get crispy. It works great. I think it was a Martha Stewart tip where I first saw it. So, given that I know it works on that, I'm willing to give it a try on meat.

Love me some brontosaurus ribs! Which did you like better of the two rubs?

I was about to say the same thing Zoo you cant be that cheap or you wouldn't have one of these bad boys Out of curiosity is 750 degrees the optimum pizza making tempature?

everything on those plates looks sooooooo tasty.:)

Very tasty looking.

cschaaf, thanks for posting that link. Some great tips there. I have used mayo on buns to toast before but never tried it on the actual meat but I do need to try that.

Aussie, those sure are tasting looking ribs and you have a nice smoke ring on them too. How did you like this method as opposed to the non roti cooks you have done?

Looking good Aussie. Nice to see you are using the kk roti basket. Those ribs look pretty tasty

Nice cook Sent from my iPad using Tapatalk

Yeah I noticed he looks a bit unko with the lid was thinking you are making it look harder than it is . he needs to discover purple Crack considering nearly everything I have seen is him saying now sprinkle with salt and pepper lol Outback Kamado Bar and Grill

Looks fantastic. Nice one... Sent from my ONEPLUS A3003 using Tapatalk

Looks like you had a great burn in day. I hope you enjoyed that nice clean looking interior. That's the end of that.

Yum

Yearning for a little steak so this fit the bill. Plated with spinach right out of deck salad bar, this was the first batch of steamed spinach, some tasty.

That's what I was thinking.... it's NOT an Acorn Smoker[emoji13] Same thing with knives why did I spend $2k on knives well it's kinda like having A $2 Million dollar house and driving a Kia that wouldn't make much sense[emoji23] Sent from my iPad using Tapatalk

You own a KK - you're not that cheap - LOL

Thanks guys. Burn in going good. Started at 5:30am this morning. Still going... it's near 7:30pm now. Burgers for lunch. Dinner rolls. Had the grill too hot but they turned out nice and crusty. Inside was perfect. Corn Roasted vegetables Decent sized rib eyes. What a great day. Sent from my iPhone using Tapatalk

Dennis stone on bottom grate primo pizza stone on top grate and big lump Komodo joe and I used this pizza dough recipe. http://pin.it/8C2FRSa Sent from my iPad using Tapatalk

@erik6bd - for a first time, that's one wonderful looking pizza! Kudos and congrats to you and your KK.

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