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Second cook: Pizza with tomatoes and basil from our backyard kitchen garden. Stunning results on our second pie. I won't show you the pictures from our first attempt.

End results..... check this recipe out it has great step by step details http://amazingribs.com/recipes/beef/prime_rib_roast.html Amazing [emoji7] Sent from my SAMSUNG-SM-G935A using Tapatalk

A little example of why a baking steel griddle is awesome. This is the griddle side of the same steel I use on my KK for pizza and smash burgers. Indoors, we're doing English muffins today for eggs Benedict made with some leftover Wagyu tri tip.

And burnt ends. I almost forgot to take a pic. These were really good. Not as good as beef, but I'm a beef kinda guy. Sent from my iPhone using Tapatalk

Orondo Ruby Cherries? - that's a new one to me so I did a little research. In 2001 a Rainer Cherry farmer from Orondo Washington noticed a strange cherry tree in the middle of his Rainer orchard. He figured it was a natural hybrid cross pollination of Bing and Rainer Cherries. It produced fruit earlier in the year, was bigger, slightly sweeter, redder, and more firm then his Rainer Cherries. He sent samples off to a fruit tree laboratory and discovered that it was not a hybrid rather a whole new species that mother nature had given him. In 2008 he was awarded a patent for his new cherries and the process of grafting, growing and harvesting Orondo Cherries began. His patent doesn't expire until 2028 so for now it's a very limited crop with availability only for a couple of weeks at the beginning of July, if your lucky enough to find them. I managed to get hold of a few boxes so I decided to make a batch of Reef Jam. I almost forgot to heat up my seal lids so I had to scramble in the middle of the cook process. During all that I forgot to take a picture of the jam cooking. Going to make some cherry pork chops for dinner tomorrow night.

I have to say that Japanese pork (butaniku) is the best! Trimmed, dry brined for 24 hours, and cooked a bit hot at 250 for 9 hours. We were out playing all day so no Texas crutch. While I usually think wrapping helps keep butts moist I was happy to have the bark on this cook.

This time it is chicken sausages that I made last year and thought a breakfast casserole would be good. Started with removing the casings and sliced the sausages, next time I think I'd crumble them. Grease a casserole, and add hash browns and some green onion. Then cheddar cheese, I didn't have any yellow. Add the sausage and milk sauce. It is ready for 45 mins in the 375F KK. Baked. Plated.

Looks terrific nice looking cook[emoji106] Sent from my iPad using Tapatalk

Number 8 Tony! Enjoy!!

Today was our first cook on the new 23" Ultimate. We're in the middle of the burn in (lots of venting ) so we threw on some Bratwurst and buns around lunchtime. Was delicious!

Really tasty looking cook. Glad you enjoyed it. I got the idea from a local Italian/pizza restaurant. Will have to make it again soon. Another idea I've done recently is individual ramekins filled with Spaghetti and topped like a pizza then baked to perfection. Got that idea from Fazolli's (sic) fast food Italian place. They are really good too.

Kiddo enjoyed his play house (after we tapped down all the nails).

It turned out great made up some salad and airfryied chips Outback Kamado Bar and Grill

I absolutely love picanha but the Rib is sooo good on the kk! Envoyé de mon iPhone en utilisant Tapatalk

Gracias!

Pascalpro, you are killing me, that looks wonderful.

Thanks, CC, the milk sauce was 1.5C whole milk mixed with 2T flour all in with the sausage after the sausage was cooked. Bring to a boil and allow to thicken, about 5 mins.

I love it all.

Wow very nice!!! Envoyé de mon iPhone en utilisant Tapatalk

@erik6bd - amazing is right! Amazing photos. Amazing colors. Amazing sauce. Amazing plated shot. Simply amazing. Kudos.

I sure hope that is the cherry jam you are sending us this year in addition to your usual peach jam.

Classic churrasco!

Jammin'

Use only salt, preferably rock salt an hour before, do not put any salt on the fat, just the meat, then remove the salt. Leave at room temp, score the fat, you can add a bit of salt while it cooks but taste to make sure it's not too salty. Slow reverse sear fat first, then meat up to 110 with mesquite wood, (maybe it took 45 min)...Then high temp sear to 125 The piece should be at the most 3lbs or so. Cut in 1 1/2 inch pieces, against the grain and keep the fat on! A must taste with the fat!!! You can dip it into manioc flour... Very tasty!! This cut has it's own taste and it's wonderful! ps: The traditional way is on a skewer folded fat out. This is very informative: Enjoy!

Kalbi all the way!

Sounds yummy. Will ask my butcher if he can get me one.

Here goes nothing..... smoking Ribeye PRIME RIB with pecan and making homemade beef gravy and garlic mash potatoes today can't wait im already starving[emoji6] Sent from my SAMSUNG-SM-G935A using Tapatalk

And there will be loads of things you can grill and not enough time during football season to do it all. Lol

A chocolate truffle made by my friend and lime ice cream. A very good friend sent me a recipe for lime ice cream that had only a few ingredients, whipping cream, sugar, lime juice and lime zest. Lime zest. All ingredients mixed. and into the ice cream maker. Almost done. Served with the chocolate truffle.

Well its 90+ here in Georgia.. I think some ice cream is def in order. Lime is not not favorite on meats, but I do like it in desserts. Now I want to make ice cream. Beautiful in your silver cup.

Can't go wrong with nice grill ribs.look good @Aussie Ora

I got this smallish belly at Costco, and pork belly burnt ends came to mind. A little Dukes mayo, Texas BBQ Rub, And on the grill Sent from my iPad using Tapatalk

Yummy Outback Kamado Bar and Grill

When rain falls horizontally, it's time to hunker down, batten down the hatches, and ride it out. Nice cook braving the elements.

That's some serious rain. Glad you finally braved it and got the cook done. Can't let some silly rain ruin a good meal. Although I say that sitting next to my KK's on my covered porch.

Already doing pizza, there ain't no flies on you.

My favourite for those is Korean BBQ style. Marinated and seared at really high temps. Quick search will find you a ton of recipes. Something like this: http://allrecipes.com/recipe/141716/korean-bbq-short-ribs-gal-bi/

Awesome

Very nice your making my mouth water too ..looks so delicious

And now I'm starving! That was a cardinal,effort. Beautiful plated shot.

One of my favourite cuts now. My butcher has been cutting these out of his carcasses and no one around here seems to understand how amazing this cut is.... Some butchers will also confuse them or label them as the tri-tips. p.s. spelled Picanha

Taaasssty yum looking good

I have a 23" and the old 19.5". Use the 19.5 when its just the wife and I The 23 is brought into service when there is a holiday or party Recently I did four 8 pound shoulders on the 23 at the same time, the 19.5" would not have handled that. i used the 19.5 to prepare appetizers while the shoulders cooked on the 23. Go for the 23", you'l never regret it.

I have a 23 and love the room that it provides. The 19 will be fine it all depends on how much you want to cook really .like others have said better have a bit more room then whish for it when 10 people are waiting for a feed lol Outback Kamado Bar and Grill

The High Capacity lid design gives a tad more clearance above the handles on the upper grate.. This is only relevant when cooking on the upper grate. You can do a market turkey on the upper on a 23" Lid might touch the birds if you put two side by side up there.. I think the 23" lid is beautiful and will never make a 23" Hi-Cap.. Nobody ever complained about the capacity of the upper grate or thought it was too low.. I came up with the hi-cap idea when designing the 32" because I believed it might be used commercially and the extra volume could be handy.. I then upgraded the 19 and 16 to hi-cap because they are small and could also use the additional volume. The 21 in the works will sport a lid which is a little bit of both.. Best to measure out 19w and 17 front to back and 23w and 21 front to back on a table to "see" their size.

@Wobster - I will say this and then let you contemplate in peace ... I've never met anyone who regretted going big, but I've met numerous folks who regretted getting a smaller cooker and wished they had gone large. You'll find that your KK is a replacement for your kitchen oven. Ever hear anyone wish for a smaller oven in a kitchen? I didn't think so. Be well!

You can always get the 42" just to be sure

No, it doesn't at least not yet.

It is, and there are laws about getting to close to them but how does one enforce the laws with a subject that is moving rapidly through the water and possibly toward you? I said "they were putting on a show for the boaters" on my Facebook page and someone just had to take exceptionand correct me and say that they were not. Ha, tell the boaters that I know what they were doing, they were hunting seals, salmon and sea lions, all of which are in Sinclair Inlet and their antics are to get the targets moving so they can be spotted more easily and I said that at the end of my FB Posting. There was a humpback whale cruising the inlet last week and it too was putting on a show for anyone who was paying attention. One morning I was taking the small passenger ferry to work across the inlet and a juvenile grey whale breached, leaping about 20 feet of it out of the water. All the people facing that direction on the ferry gasped and all the people facing the other direction said "WHAT???"; we indeed got a show The lack of ability to use and understand the English language is lost on so many folks that were raised in the USA it is a blatant failure of our educational system and the media for perpetuating it. Spyhopping is what the whale is doing, looking for seals and sea lions on the navy floats.