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Just did pecan smoked stuffed meatballs, jalapeno cheddar hot links and jumbo shrimp with Oakridge BBQ Halbanero death dust & Ghost chili rub[emoji23] can you say FIRE[emoji48] the sacrifices my stomach makes for me[emoji6] Sent from my SAMSUNG-SM-G935A using Tapatalk

I'm a guy that enjoys the Zen of BBQ. I'll light Beauty! or TheBeast, set my vents, and go in and prep the cook and prep the cook with a good whiskey. When I'm done prepping the cook and the cook, I go out and things are ready from the KK point of view. I'm not looking to rush through the best part of the day.

After seeing Aussie's rotisserie rib cook I just had to try it. Normally I would sous vide boneless beef ribs but what the heck it's a nice day and I feel like playing. Camera battery was dead when I put this on the KK so no start pixs. After 6 hours at about 240F it looked like this- Sliced, the meat had a wonderful flavour and it was moist. Thanks for that great idea, Aussie.

Hey guys just came across a great deal on the Pelican Coolers check it out at their website. I just ordered the 65 QT it's a win win for me now I will have a place to rest my larger meats and also I'm in Queen Creek AZ it's 120 degrees out here and I can use this when I drive to Sam's and Costco to get my frozen foods and meat you wouldn't believe how hot the inside of our truck gets and this way we don't have to rush right home[emoji106] Sent from my iPad using Tapatalk

Very nice assortment, I am thinking the hotter things are maybe the less one eats, if that is so it's a great way to diet.:)

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

Probably, only one way to find out for sure just a very thin coat I would say and try it on your grilled cheese sandwich. [emoji16]

Great looking plated shot and a wonderful cook. Kudos!

Mac that looks super delicious excellent job

Nice! I'm not much of a rib fan but after all the pictures and comments I guess I'll have to try some. It's not that I don't like them it's just I don't like to get my fingers greasy! Go figure after being a heavy equipment mechanic all my life. Oh well Mac your cooks inspire me to use my KK more

I always hear about these great rubs but have tried very few of them, So here I am being pro-active and ordered a bunch to try..

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

I had the KK going to pass the time And of course I used coffee wood chunks for the smoke!!

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

I couldn't resist Syzygies's suggestion of the Milwaukee Compact Blower. He says it is the bomb and I second that. I love the amount of control you have over the air flow, there are 3 speeds and the trigger is a variable control for each of these. This amount of control means that when the sparks start to flow you have fast easy control that will keep the sparks manageable. I suppose this is more important in the 16.5 inch KK which is where I was using the blower. Another benefit is that one can blow the ODK counter clean as well as the floor. There is an extension of about 10 inch with a soft tip and I have that on in the pix but you could take that off it you thought it was too long for the job. It really does just take a few seconds to get a nice fire going. Today I am doing a low temp cook so I don't want a huge fire. Thank you Syzygies.

And plated Outback Kamado Bar and Grill

What a great burn in. Should give new owners confidence that they have nothing to fear... Sent from my ONEPLUS A3003 using Tapatalk

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.

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

I like the road side chicken recipe: ROADSIDE CHICKEN1 cup white vinegar 1/2 cup veg oil 1/4 cup worcestershire sauce 1 TBS Sea or Kosher salt 1 TBS white sugar 1 tsp garlic powder 1 tsp onion powder 1 tsp white pepper 1/2 tsp celery salt Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marrinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. EnjoyEDIT: If you are going to marinate the chicken first, then leave the oil out for the marinade proccess. Make up a fresh batch for basting the chicken with the oil in the sauce. Roadside chicken