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Loving this argentinian style of cooking got my butcher to cut up some beef ribs in strips. .gave them some salt and pc ..made up my own version of chimchurrie. ...then I gave the ribs a coating..got the coals happening an threw on some butter corn on the outer..on go the ribs with a couple of snags..then threw the corn on direct looking good..and plated quickest beef ribs I've ever done lol. Outback kamado Bar and Grill

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Thanks all. I am having a great time playing with my new toys. In response to @Grant's question, yes the 21" has a lower, main and upper grate. I wondered if the 23" baking stone would fit on the main grate in the 21". It doesn't.

It’s pretty forgiving if you ever give it a go. Sent from my iPhone using Tapatalk

Wonderful cook.[emoji4]

Came out great!

For the ultimate rush, upgrade to MAPP gas.

Yum nice cook. Looks pretty tasty

They look beautiful.

That’s probably a good plan. Typically for grilling, you want as much real estate as possible, so the bigger grill is obviously the best choice. Sent from my iPad using Tapatalk

Hi @Bruce Pearson, no criteria yet for choosing between them. I like how the KKs retain heat so I am wondering how to plan things so that I start with a grilled meal then finish with a casserole cook for use another day. Either would work for that. I will be rigging up one of the BBQs with the DigiQ and the rotisserie is for the 23" so those decisions will also affect my choice. The first big cook is on New Year's Eve for 50-70 people depending on who turns up. I think a low and slow on the 21" and grilling on the 23" may be the way to go.

I'll get to the Guru and I am sure I will appreciate the help. In the meantime, my discovery of the year is the awesome propane torch. I can light a fire! Reliably and well. Hurrah.

@Aussie Ora, please post these somewhere else. The Husband might see your wonderful cooks and start to blame me for swapping his Argentinian BBQ for the KKs! Really authentic and tasty looking meat cuts. Kudos.

To be honest I have totally given up hope and had basically forgotten about it until coming back on the forum and reading this. I won't hold my breath.

What the heck if one Kamado is very good then two must be perfect lol! They look beautiful sitting side by side

First homemade pizza dough from ckreef's tutorial. We used 100% KA pizza blend for this dough. The pizza turned out awesome. We had been using store bought dough from Trader Joes and this was much better. It was also extremely easy to do. I may start to mess around with different flour combinations but this one is a keeper for sure!

I thought I would revisit my kakadu inspired pulled pork hoping to give you all some finished shots this time I am going to try a different salad to go with the pork in a bun .so here are the main culprits lol..I mixed the whole jar of apple sauce with 1/2 cup of the lemon myrtle coconut and chilli sauce and a 1/4 cup of Jacks and injected it I then gave it a nice coating of purple Crack and a dusting of lemon myrtle and Crack mix ready to go on .and on it goes smoked over jam and plum wood.purple goodness should I like the plate lol time to give it's first slather of kakadu plum sweet chilli sauce...2 hours in another mop aiming for every half hour till done .. stay tuned folks Outback kamado Bar and Grill

So I’m doing prime rib and bone in ham at the same time what one should I put on the top rack dripping down on the other? Sent from my iPad using Tapatalk

Congrats they both look great it's amazing the difference 2 inches can do Outback kamado Bar and Grill

This has been a quick trip for this sign . it departed Perth international yesterday if this was posted one or two days earlier I would have had it for Christmas amazing but everyone is on holidays now lol .definitely looks like if you get a parcel to Chicago it's the quickest route to Perth via Japan just have to dodge rocket man lol Outback kamado Bar and Grill

Looks tasty love my lamb Outback kamado Bar and Grill

Impressive. Sent from my iPad using Tapatalk

Tony I just went with what I thought would be best since I had no replies. I did almost everything opposite of what you said. Lol. I used the upper great in a heat soaked grill. The timing wasn’t too much as it’s a recipe I’ve used before from project smoke. It came out very good. Thank you for replying. Sent from my iPhone using Tapatalk

Very, very nice. Great to see the comparison between the two. Thanks.

No, Mackenzie, the applesauce goes on top after they are cooked. Doesn't make them mushy. I got "trained" in latkes by my Jewish friends a long time ago.

They are gorgeous.

They both look marvelous and I wish you many happy returns from them

There’s something that happens to everything and everyone once they enter “the big easy zone!” Sent from my iPad using Tapatalk

This is crazy...tracking the packages......Aussie O may get his package before Robert does. 10,800 miles via Japan vs. 1,384 miles via Pittsburgh & Memphis.

I checked yesterday and all I got was "In Transit". Wonder if they will have to open it and inspect it for critters???? I wrote on the description "stenciled wooden sign". Would that have to be fumigated?

I must say this turned out great..I made up a fennel and peach slaw. I sliced up some fennel and let is soak in some peach balsamic that ckreef sent me yes I have been using it sparingly lol..added the sliced peach with some parsley,tarragon and lemon zest with a dash of salt.and gave it a stir..then pulled the pork..and after this epic adventure threw it all on a bun lol..the flavours were sensational Outback kamado Bar and Grill

Hi @Pequod. I have been periodically mailing the folk at apption labs to find out where they are at with the meater block because that seems like the more versatile option. Extract from last correspondence on 14 Nov: Currently, our factory is beginning pilot production of the MEATER Block. This trial batch will help us work out any manufacturing bugs prior to the start of mass production.We have already purchased all the long lead time parts, so we can move quickly into the mass production phase as soon as the results of the pilot test align with our high standards of quality. Currently our plan is to begin fulfilling meater.com pre-orders early next year. If you haven't seen it already, check out the video we posted that showcases a prototype Block in use:https://www.youtube.com/watch?v=fjnkznZyV4Y It was good to see the meater block in the vid. Still holding off ordering but seems more real. Wonder what @ckreef thinks

I love Argentinian grilling. I used to frequent a Kismet, Fire Island beach house where three Argentinians showed up one weekend to grill. They had bought the meat at an Argentinian butcher (different cuts). They were throwing elbows like an aggressive masseuse, spitting and prodding, very hands on the whole cook. The results were fantastic.