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I started the day by brewing a Gose that had been souring in the kettle since Thursday. After the beer was in the fermenter I assembled a pork belly porchetta with pork tenderloin in the middle and added rosemary, fennel, sage, garlic, olive oil, salt, ground pepperberries and lemon zest. The porchetta will be cooked on the rotisserie tomorrow. I will post more pictures tomorrow after the cook. Sent from my SM-N920V using Tapatalk

Bugger things have been really busy for me at work lately which is traumatic lol might as well move in.but need some fish in my diet got a couple of baramundi fillets. I started of with thesefirst of I blended this together then mixed some danish feta the nuts and cranberries then made some sweet potato cupsthen I thought why not some cinnamon appleI put these in the oven to cook away and started on the Barra gave it some lemon myrtle pepper berry mixon it goesI filled the potato cups with the feta mix and gave them a bit of oven timethen set one on a bed of rice and layered the apple for the Barra to rest on drizzled the sweet potato with some blood orange balsamic topped the Barra with some puffed peanuts and cranberries and drizzled it with a balsamic reduction and peach balsamic the mixture of flavours really of the Richter scale blended so well Outback Kamado Bar and Grill

My butcher put me on to some beef cheeks I've never had them before I decided to inject them with some beef broth.and give them some purple Crack and some white ice crystal mix lol.I put these on first at 250 I thought they would take five hours and the back ribs should be good for 3 .I used some pecan check out the meat on these back ribs or scotch fillet ribsI'm slowly getting through the ipa ckreef sent me it's starting to work on me lol I used some ipa and a local coffee rub time for the ribs to go on added some more pecancheck out those beef cheeks I took the cheeks of at 210 and the ribs were ready great timingand plated wow the cheeks are like mini briskets tasted so good Outback Kamado Bar and Grill

Pecan smoked bb ribs.

First beet greens of the season, so tender and tasty. Served with some leftover beef roast and a twice baked potato.

Hi, So, going for a big cook on the 4th. Got a 25-30 pound pig. Plan on putting down for a 24 hr brine. Usually, I just use a pretty normal salt, sugar mix with a few spices for my chicken soaks, any suggestions for a pig would be great. I've read most of the threads on past cooks. Hope for mine to turn out like KJS's. See his thread below. Here is my planned set-up. Any lessons learned or suggestions would be much appreciated. My KK is a 32", here are my initial thoughts bottom up. I do have the dividers for the basket but, planned on doing a full load of extruded coconut. Don't plan on using any of the ceramic inserts. Just built my 4qt smoke pot. Plan on a full load of coffee wood splits in it Bottom grate. Plan on two big roasting pans, with foil out to the grate handles to funnel the drippings into the pans. Main grate. Hadn't planned on putting any foil down like KJS did, Thought the drip pans would shield the bottom of the pig from scorching. I have 4 probe remote thermo. Plan on a couple in the front and back of the pig and one at main grate level Plan on going 250F till temp is there then pull the pig, pull the drip pan and ramp the heat to 350F, put the pig back on and crisp off the skin. Wondering about a mop during the process or just a good ole dry rub? Finishing sauce? Thought some of these looked interesting. sichuan-chili-peanut-vinaigrette-thai-lime-herb-spanish-salsa-verde-sauce-recipes.html I'll take a lot of pics to share. This will be fun. Thanks in advance for comments!

This monster it's nothing short of a breast simular too the KK'S this thing totally over built. Very happy with the purchase.[emoji7] Sent from my SAMSUNG-SM-G935A using Tapatalk

Sunday nights is pizza night at our household. This time I tried the hairdryer trick... that worked a treat. Temp got up very quickly. Heat soaked for 40 mins and we were ready. Nicholas like pizza bianca Zara my 3 yo likes to make her own pizza. Alex likes capsicum and ham. Wifey and mine. Salami and the smoked ribs fro last night. And our dachshund loved the leftovers. Sent from my iPhone using Tapatalk

Needed to get this cooked so why not try it on the OctoForks, they have never failed me. Slathered the potato and rib roast with mayo since I'm on that mayo kick. After 2 hours at 270F I took the IT and nearly died it was 138F so decided that no searing was in order. Potato is done. Sliced and I couldn't have been more surprised. Plated. Sprinkled with some black Hawaii salt.

Nice (and we'll overlook that typo in the post - )

Envoyé de mon iPhone en utilisant Tapatalk

Here are some progress pictures. The first is when it went on and the last is after 2.5 hours. Sent from my SM-N920V using Tapatalk

Those peanut thingies look crazy, especially on top of grilled fish! Dude, you are totally bonkers in the kitchen!

OK, last of the mayo experiment cooks. Yesterday was a baby pork butt (2.75 lbs), on the OctoForks, slathered with mayo and the latest "test rub" from Lane's. Also, another experiment with the MEATER probe. This time I made sure that it was sticking out parallel to the rotation near the centerline (that's it in the 1st pic sticking out on the left near the shaft.) In past rotisserie cooks, I stuck it in the end of the meat and the drippings ran down and coated the cooking temperature sensor, causing it to give really goofy readings. Behaved much better this time. Only a couple of pics on the grill this time. KK was at 350F, indirect, with the smoker pot of hickory and apple wood. Took the pork off at 190F IT. Didn't pull, but sliced up really nice. Since I was doing this OctoForks cook, I didn't have a way to roast my ear of corn, so I tried doing it sous vide - 183F for 45 minutes, with lots of butter, fresh tarragon (insanely good on corn), and some purple crack in the bag. Came out perfect!!! @Jon B. - notice the CharBroil pan. Came in very handy for doing indirect under the rotisserie. Couldn't put my lower grate in with the forks, as it interferes with the rotation. Thanks, buddy!!!

Aussie, you did a great job on that challenge.:)

This thread title is a joke with a member on the Kamado Guru forum. Sure glad I don't own a dog or I'd be fighting him for this meal. MD rare Sashimi grade tuna steaks served with homemade punzu sauce and pickled ginger. Grilled fresh sweet corn and a feta/iceberg/spinach side salad with a homemade fresh raspberry Vinaigrette dressing. This wasn't planned but The Fresh Market had sushimi grade tuna steaks (7 oz about 1 1/4" thick) on sale for $4.99 each. These were the best, cheapest tuna steaks I've ever bought. I should have bought more for a future cook. That's okay going back there tomorrow morning and going to get another 6 or 9.

Dang nice meal looks yummy! Is that Bella, flavored olive oil?

Hey, I don't have grates like that, are you cheatin? Great looking ribs!

I'm more of a rub kinda guy myself but the girls like sauce. Sent from my iPad using Tapatalk

Looks tasty. Sent from my iPad using Tapatalk

Awesome love the grilled toastie Outback Kamado Bar and Grill

Hi Lynne, I remember a cabaret entertainer in Holland years ago, when America had its birthday made a funny comment about this event and said, Our state lottery is older than that. Anyway happy birthday to your country. Frans

Wow great looking meal! That salad looks yummy and the fish looks deeeelicious.

Fresh Market is slowly becoming my new best friend. You better fill your wallet before you go there because you'll need a full wallet. Their fresh food (almost half the store) all looks spectacular. Dry goods have some strange items that are hard to find. Also they have a great selection of fresh dried spices. Closest Trader Joe's is 2 hours away. I've never been there.

I am looking forward to seeing the pixs that you will post tomorrow.

That looks like it's going to really be GOOD

Another mayo experiment tonight. This time - surf & turf. Mayo slather on both the shrimp and the steak to hold the rubs. Also, did another air fryer experiment - tonight was frozen french fries. I liked them much better than last night's onion rings. The steak had Sriracha stix inserted, with the outside rubs of Oakridge Carne Costa with some Espresso Salt, served on top of sauteed mushrooms with a balsamic glaze. Lazy tonight, only a plated picture.

Sounds like a lot of fun.. Please remember to take some shots that are either square (iphone setting) or from a bit back so I can crop them square for Instagram.. so many rectangular shots can't be used on Instagram. Thanks in advance..