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Caught up with some fellow BBQ mates on a farm just outside of Perth in a place called bakers hill .Julie and Glen make their own unique style of bbq's. http://www.jagrdoutdoorovens.com. plus home made offsets .set up my swag for the night..was a great night with a few light refreshments lol here are some pics lamb and pig yum..........was bloody hot so set up a couple of pools for the kids . Outback kamado Bar and Grill

Seeing wilburpan’s turducken here and smoke n awe’s (over on the guru) reminded me that I have yet to cook duck. It is something that I have always enjoyed in restaurants and never at home. Then I saw them at my local sprouts so I got to planning. I looked through some Peking duck recipies but then came across traditional tea smoked duck. This intrigued me. Plus, I found out that the Chinese traditionally cook tea smoked duck to well done which was good because I was not so comfortable with cooking poultry to medium in my own home even if I will eat it in a restaurant (I am weirdly the same way about pork). Anyways, I got to putting together the rub (all ingredients are the same as Steven raichlan, cooking temp and time was a little different though) man I totally realized you can’t read what I wrote. The first row from top to bottom is sugar, salt, black pepper, then 5 spice powder, ground coriander, and cinnamon. Mixes that together then did a terrible job evenly distributing the rub on the duck. After pricking the skin all over a ridiculous amount of times (to try and fascilitate rendering the fat) the. I mixed together the “smoking mixture”. I put these in two packets because you are supposed to add it during two different stages of the cook. I also used a smoke pot with some pecan wood. then I set up the grill with the packet and smoke pot. and on went the duck at right around 300 sorry no flash on that picture. Then I had to add the second smoking packet a couple hours in and holy moly was this duck rendering a ton of fat. (I had a drip pan to catch most of it.)I also made a hoisin bbq sauce which was really good. And done. with some risotto and baby bok choy. Hubby’s plate and my plate. this was a really good meal and I would definitely do it again.

Picked up this small beef roast .thought I would give it some rub...on it goes over some pecan..and ready to rest for the sear...after another rest ready to slice...and plated with a nice salad. Outback kamado Bar and Grill

Start with making the muffin - Partially cooked- The first part of the baking is on the griddle then moved to the oven. Done. Now for the breakfast, break open a homemade chicken sausage and make 2 patties. Fry along with bacon and an egg with purple crack. Toast the muffin add some shiracha mayo and cheese to the muffin top and bottom. Then add pattie, egg, another pattie, bacon and finally the top. Sometimes you make things expect WOW and get OK and other times you expect WOW and get Whacked. I should be so lucky to have another one of these.

I believe this is the perfect section for this post..................................... This weekend I cooked my first pizzas on the KK with the new grill shaped baking stone. Our Wegman’s grocery store makes fresh pizza dough, so I thought I would try that first. We made basic pepperoni pies. Used the parchment paper like I have seen others do on this forum. I did treat & season my new pizza stone to fill-in some low spots but left the parchment paper on during the pizza cook just to make sure it didn't stick. Wasn’t sure what temp to cook at, so I followed the oven temp directions on the dough package........400F/204C. Preheated everything and tossed the first pie on. Followed the time directions also and checked at the end of the suggested cooking time. I was amazed….the crust was golden brown and all the topping were nicely melted and bubbling. I ran the first pizza up the stairs and threw the second pie on the KK. When I got back upstairs the crew had dug in, so I didn’t get a picture of the pizza. No problem….I’ll snap a photo of the second one. After the same allotted time, I pulled the 2nd pizza off the KK with the same great results. Slid the pizza, still on the parchment paper, off the grill onto my fancy new wood pizza peel, spun around to set it down on a bench for the picture ……holy crap….that parchment papers works great………………the pizza took off flying into the air and landed face down on the garage floor!!!!!! It had leaves, sticks, dirt and dust embedded in the cheese. Rats and double rats!!!!!!!! Probably should have taken a photo of the perfectly done crust, staring up at me from the floor but I ran upstairs and made sure I got another piece of the first pizza before it was gone. . Told the crew the second pizza was burnt and was no good….Ha! They thought I was sandbagging them, so I could keep the pizza for myself!!!! I was forced to admit my butterfingers moment and had to show them the “dirty pizza”. Needless to say….I was the butt of the jokes all night long. Do have to say it was fun despite the mishap. Looking forward to the next pizza cook!

MacKenzie, that breakfast sammie is just sick! @Bruce Pearson - my best advice, not knowing the dish you plan to use it in and the size of the cook, start with a few drops (think of using it similar to hot sauce), mix it in, taste it, keep adding more drop-by-drop until you get it where you like it. One of the fundamental rules that I have learned in cooking over the years is to "taste, taste it again, then taste it one more time." Most cooks just put everything into the pan and don't taste it until it's on the plate and then wonder why it didn't come out the way that they planned (either under or over seasoned.) I keep a jar full of tasting spoons by my stove. Bought a dozen cheap teaspoons on Amazon. One of the smartest things I've ever added to my kitchen!

Are the aluminum foil ear muffs so the United States CIA can't hear their thoughts about being roasted?

I just got up its Tuesday 5.20 am here and all I can see is what I want for breakfast yum nicely done Mac Outback kamado Bar and Grill

Thanks Guys I really did enjoy that one. You have the best advice already about the fish sauce. I agree you do not want to overdo it a little goes a looooooooooong way.

Nice job, Aussie. Got me Jonesing for some beef, but we're supposed to have thunderstorms late afternoon, so grilling might not be in the cards tonight!

Wow another amazing breakfast! Looks delicious Mac. I have a question for you I bought some of that fish sauce at my local market I want to try it, but don’t know how much to use any help will be appreciated. I kind of over spice things when I’m cooking and I don’t want to put the fish sauce In and have it taste all fishy but putting to much in. My daughter says just use a couple drops that doesn’t seem like enough to me anyway any help would be appreciated have a great day

Aussie you sure eat good! Looks yummy

Good times, good food, the great outdoors, short sleeves and a sunny sky....have fun.

Looks like an awesome time. I always stop off at the bakers hill bakery when in the area but your cook up looks 1000’s better Sent from my iPad using Tapatalk

Aussie, your roast and dinner looks delicious. I can see how moist that meat is from here.:)

Looks delish love how you put maple in the butternut Outback kamado Bar and Grill

This is my 32” that just arrived. The color is metallic bronze and his name is Gossamer after the Looney Tunes character.

What a riot that is Aussie, tons of fun I imagine. I am quite taken by your sleeping quarters.

Nothing like a good "pig picking" as we say down South!

Wow that looks like a good time

Looks like a lot of fun! Plenty of cookers that’s for sure. Happy times

Aussie your a good bacon slicer! Nice thick slices. I bet that will make a delicious BLT sandwich.

I got this at the burn shop. Look him up on Facebook, really nice guy to deal with, and can cut just about any design. Sent from my iPad using Tapatalk

I hope everyone had a great Thanksgiving. Sorry I haven't been around — I've been cooking on Smaug, but work has been crazy busy, so not much time for posting. And by "not much time", I mean zero time. Luckily, this is a holiday weekend. This year for Thanksgiving, I decided I wanted to try a turducken. For those of you who don't know, a turducken is a boneless chicken, stuffed inside a boneless duck, which is then stuffed inside a boneless turkey (except for the drumsticks and wings). There's stuffing between the layers, typically a cornbread-based stuffing. To me, a turducken is a quintessentially American idea, in that it's simultaneously outrageous, over the top, and seems to be based on a dare. To me, the main problem with a turducken is the layers of chicken and duck skin on the inside. We all know that we want the skin of a bird to be nice and crispy. The skin layers on the inside of a turducken have no chance of that while being cooked. In addition, it wouldn't be very appetizing if the extra fat in the duck skin came out as a layer. The problem is that typical instructions for cooking that come with the turducken say to roast the turducken at 375ºF or so for 4 hours. Based on talking to a friend that made a turducken before, and this Serious Eats article, I was pretty sure this wasn't the way to go. 375ºF at four hours would probably result in the turkey outside being too dry, the inside being too mushy, and the skin layers not being that great. In the Serious Eats article, they got around this by partially cooking the chicken and duck first, then assembling the turducken. That seemed to be way too much work for the first time I was trying this. Komodo Kamado to the rescue. I thought that by cooking the turducken low and slow, it would give the duck fat time to render out into the stuffing, while keeping the outside turkey layer moist. At the end I would cook the turducken briefly at a higher temperature to crisp up the skin. I ordered the turducken online. It came in a box, frozen in a vacuum bag. I timed the order so that it could defrost in my refrigerator for 6 days before Thanksgiving morning. On Thanksgiving morning, I started up Smaug, and he settled in at 200ºF. I put the turducken in with the heat deflector in place, and a roasting pan underneath to catch juices. My goal was an IT of 160ºF. I wasn't sure how long it would take. I was planning on an hour per pound, like for pulled pork. It finished sooner than that, about 7 hours later. We had Thanksgiving at a friend's house, so I took the turducken out at this point, and used my friend's oven at 450ºF for 15 minutes to crisp up the skin and warm it up a bit. To serve the turducken, you cut off the legs and wings, and then slice the rest of it like a big poultry meatloaf. It turned out pretty good. I was a bit surprised at how the end where the chicken/duck/turkey layers turned out. First of all, I didn't anticipate that all of that would be down at one end of the turducken. This turned out to be more half boneless turkey, half turducken. I also thought the layers would hang together more. This may be inherent to the turducken, or it may just be due to the company that I bought the turducken from. The turkey breast meat had a nice smoke ring (not important for taste, I know, but it looks pretty ), and was nice and moist. The turducken end was good. The stuffing was really moist and tasty, probably because it trapped all the duck fat. The pieces of duck and chicken meat turned out really good, moist and tasty. I was a little disappointed in how little duck and chicken there was relative to the turkey, however. Having done this once, I don't think I'll do it again. It was tasty, but overall my family doesn't eat turkey except at Thanksgiving. We'd rather just cook a duck, or two. We like duck way more than turkey. Happy Thanksgiving!

No new cooks of note, so still dreaming about smoking another duck. Definitely my favorite cook of the last little while.