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When I received the rotisserie I knew chicken had to be first, simple and good test. A nice toy almost as good as the Lionel railroad set I had as a kid. Well, it was a 3 part process, brine, rub and sauce. While the brining was on I smoked up a 4.5 Lb piece of pork belly for bacon. This piece was cured for 5 or 6 days with an addition of apple jam and cooked to 150 with some pineapple juice and soy sauce baste. That makes it Hawaiian, if a Kangaroo walked by it would Australian. I got the spit on and it was a wonder to behold, don't take much to please me. The chook was rubbed and about 40 mins later basted with the sauce. The sauce was real good but was used up as a baste, it would have been nice to dip at the end. Hope you like the pics

People rarely recommend Milan as a place to go on holiday. Fashionistas, yes. Industrialists, yes. But plain old hanging around holiday makers, no. If you get the chance you should go. We love Italy and love eating in friendly restaurants where people care. We ate in some stand out neighbourhood places when we visited Milan a year ago. One of the highlights of our trip was eating slices of cured and smoked goose as part of a plate of charcuterie. Awesome. We begged until the restaurant relented and let us pay for and bring home a pack of their cured goose breast. We are normally generous people but when we got home we kept that goose to ourselves, eating thin slices whenever we got the chance until it was all gone. A long preamble but I hope it helps you understand why I am so excited about trying to smoke goose breast in my KK. I buy poultry from a restaurant supplier and their price list says that goose is "seasonal". I checked what that meant a couple of weeks ago and they said they only have them at Christmas but that they did have a few left over in the freezer. That triggered my bulk buying gene and I immediately ordered three. They arrived last week. I have never bought a whole goose before and had no idea how much they weighed. At 6kg each they were a daunting sight! Two went straight into the freezer and I left the third to defrost overnight. To work, breaking down the carcass. I found a recipe for curing and smoking the goose online here https://honest-food.net/smoked-goose-breast-recipe/. I searched no further because it was clear that the author had had the same experience of smoked goose breast as us because he said "It was roll-your-eyes-back-in-your-head good". And better still, he provided a link to a recipe to make these badass goose legs into hams! The legs have been rubbed with cure and are sitting in a vac bag. They will be lovingly rubbed every day for ten days before the next stage of the process. The breasts are sitting in a marinade of peaty whisky. They'll go into their cure today for a few days before being smoked. The carcass was slow roasted in the oven to produce these jars of goose fat. Husband will be making a stock from the roasted carcass. I think this is a bird that is going to keep on giving!

There were two bones of the ribs I cooked with the red eye express left. Dee decided to make a salad ..I added some frozen chips ..the waygu steaks had a healthy amount of fat on the edge so I cut that off to save .melted some in a pan..and basted the chips with it and threw them in the air fryer..love the little morsel the fat left behind I ate that lol.and plated. . sprinkled some truffle salt on the chips to top them off yum no way the seagulls are getting these chips Outback kamado Bar and Grill

I've done this cook on the KK and will do it again when the weather is better. Normally I do it without the bone marrow but decided to add some more richness. Baked in the oven for about 5 hours at 275F, seared the meat, then put it in the oven with the sauce for 2 hours, then added the veggies and baked for another 3 hours, adding the peas during the last half hour. Meat is seared. Where did that marrow go? Plated.

There's no "may" to it, Bruce - you're already there, dude!

The steaks I got had a decent amount of fat on one side ..I cut that all out so I ended up with these ..I love my air fryer was an early adopter had one for years and love duck fat on the chips .I thought why not wagyu finished with some real truffle salt .whilst I have the chance the air fryer is awesome for chips and lamb chops .they tasted really good .like you said they are probably $30 dollar chips hence why the seagulls arn't getting any lol Outback kamado Bar and Grill

Charles and Jon, be a bit stingy with the Slap ya Mama seasoning at first, others in the past get heavy handed and turned off, it’s got a little kick. It’s really good on chicken and pork, some heartier fish too. Sent from my iPad using Tapatalk

Can't believe I didn't know about this place. It's huge and only 45 minutes from the house. We got there fairly early today. There were about 10 people in the place. When we left there was over 30 people in line waiting to be served. It was a steady stream of cars going in and out the driveway. With this much meat on display you need that much traffic to keep everything fresh. The prices were decent. You can have your selection wrapped in paper, vacuum sealed or marinated then vacuum sealed, your choice. The pictures should say it all. Check out this tuna. It's the biggest chunk I've seen in person. That single back piece measured about 8" x 6" x 2". Missing is a picture of the huge selection of fresh sausage. They had a few unique cuts. Never seen this double chop cut before. That is over 1 1/2" thick. On the KK as I type this. Yea I spent a bit of money today but in reality I showed restraint because I wanted to buy so much more. It's in a location where I can stop by at work so I'll be back weekly. Here is the monster chop almost done. I reverse seared it then finished it off with a raspberry pepper glaze. Fantastic.

I bet that your lips were sticking together after eating that yummy stew, as that's where all that marrow went!

Robert's NOLA care package showed up today....I'm going to be a Cajun cook when I get done with all the cool stuff he sent!!!! After seeing the "king cake".......I think I will wait until it is gone to start my diet Thanks Robert!!!!

Wayne you may be right my shelf is full lol.

Here are my notes for my 23". Haven't done the same with the 32 because I tend to use that primarily for grilling. Haven't checked this lately -- good enough to get me in the ballpark and adjust from there. Note that at 275 I start using the left vent. Less than 30 degrees on that and it's hard to tell where you are. Temp Top Vent Bottom Left Vent Bottom Right Vent 225 1/5 Closed Third Hole 250 1/4 Closed Largest Hole 275 1/4 30 Closed

I love air fryers I have 4 of them and 2 of them have rotisserie’s haven’t used the rotisserie’s I also bought a air fryer oven. I think I may be turning into a hoarder lol

I love the fact air frying seems to be a method of applying the fattiest (and tastiest) of fats to chips. I suspect that is not what the inventors expected but its the best reason for having an air fryer that i can think of!!!

Nice spin those bits of chook turned out great awesome bark and colour .I like my bacon the hawian twist sounds good .you must share your recipe. and I reckon if a roo hoped on by it would have stood up on its back legs raised its paws and said I will box you for it lol Outback kamado Bar and Grill

Thursday if weather holds out I will fill basket in the am and run 1/4 turn on top vent go thru each hole record temps starting with the tiny hole first

I retired in1999 after 31 years on the waterfront. Then worked 14 years in a safe store part time now I am fully retired

Here is the pumpkin/sunflower sour dough bread that just a short while ago came out of the oven. For a change I baked it in a Dutch Oven as opposed to free standing. I expected it to have a lot more oven spring but it wasn't lacking in flavour especially after it was buttered with some cultured butter.;) There is a gorgeous crust and tomorrow when round 2 of the stew is served it will be with bread for dunking.

This is slightly ironic. A friend from Australia (@Aussie Ora) sent me a package of American BBQ Slow & Low Smokin Texas. I guess we're going to find out what Australia's version of American BBQ tastes like. I rubbed it down Saturday night, tightly wrapped in saran wrap then put it in the fridge until Sunday morning. Here it is ready to go on the KK. Note: that is a serving platter. Those ribs measured about 12" x 12" and almost 3" thick. I cooked it for about 5 hours at a dome of 210*. At this point I figured if I actually wanted to eat these on Sunday I better bump up the temperature to 240*. Here they are 2 hours later with an IT of 170* I then tightly wrapped in foil and another 2 hours later they were at a IT of 200*. Pulled the package off and wrapped in a cooler to rest for an hour. Ready to serve. These were the best beef ribs I've cooked to date. Of course they were the best beef ribs I've ever bought (TY M & T Meats). The Grill Mates Australia division did a good job with the rub as it tasted fantastic. Besides how else was I going to make American BBQ without some Australian rub - LOL. I will say the KK performed flawlessly. During the 5 hours at 210* me and Mrs skreef went to town for almost 1 1/2 hours. Came home and still sitting at 210*. It was running so good I think I could have easily kept it at 180* (of course the meat would probably still be on the grill at that temperature - LOL)

Good looking cooks. Rotisserie chicken is the only way to fly the bird. BTW I do all my rotisserie chicken cooks in the 400* - 450*. I've actually done a "Kill a Chicken" experiment with my KK Rotisserie. I pushed the boundaries of how hot and how long and never did have a bad bird.

I bet, was impressed with the store, happy trails

Just look at all that tasty meat on those ribs.

TY Tyrus - I am so glad I found the new meat market. I've never bought beef ribs that meaty before. And the thin ribs I've bought in the past always came out dry and tough. These were just moist and succulent. That rack cost $25. Although they weren't cheap they were worth every penny.

The 32 is more responsive in terms of temp measured at the dome therm. If you’re looking for a rapid rise to grilling temps, the 32 gets you there quickly. Time to heat soak is a question of how much mass there is to be soaked and the thermal flux to that mass. The 32 has more mass than the 23, but also generates more thermal energy due to a larger fuel bed and corresponding flame front. In my experience, the 23 and 32 both take about an hour to heat soak. No real difference.

So, @MacKenzie did a really tasty number with her Spicy Thighs post here Great photos and a class act. For those of us who like things a little hotter and bonier, here is the winged version. While the KK is getting v hot, make up a Vietnamese slaw. Shred stuff you like and add some mint. Make a dressing using a Vietnamese dipping sauce recipe - fish sauce, lime juice, garlic and chillis essential. Make up the glaze for the wings using this stuff. 2 teaspoons honey to 4 tablespoons oyster sauce and 4 tablespoons chilli sauce. It makes a lot and can be stored for later use. Cook the wings at high temperature. 5 minutes each side. Then glaze each side and show to the fire briefly to caramelise but avoid burning honey. The wings are only just cooked and very very tender. Plated shot especially for my friend @Paul

I think I see a gauntlet on the floor, best let it be, don't want to drain the kingdom of all their spice.

Wow look at all those (TOOLS) my wife calls my stuff gadgets lol

A legendary undertaking, a challenge to say the least, and I'm confident in your success.

Yeah Tony your probably right. I used to love buying tools when I was working started when I was 15. But after I retired I switched to kitchen tools lol

Lol

Makes me want to cry. Our butchers here are plain vanilla. Can't even get a whole brisket! Their idea of pure bred pork is taking hot dogs fresh out of the box.

Sadly, Jim is no longer with us.

Let’s start by saying I am a civil man do not want to start any wars but I will be firing up a special smoker and hanging some ribs GO PATS

You never know, goose fat might go well with your Guinness and Chilli chips.

Congratulations to Roger F.! Looks like the quokka brought him good luck!!!!!!

Your making me hungry, all my favorites on that plate

Pork belly is a fine looking slab Sent from my iPhone using Tapatalk

Very very nice bacon looks awesome and the chicken looks awesome now will you throw the bacon in refrigerator to cool completely before slicing? Now the chicken what temp did you go in the KK

I like the pics! That’s one tasty looking meal and great pictures

Coming up to 20yrs here as a wharfie as we are known.....Longshoremen for you fellas isn't it, anyway couple more years for me.....need more time for BBQing

Chicken is looking very tasty and so does your pork belly. Slicing that for breakfast I hope.

Great looking stew.

Mackenzie stew and bread what more could you ask for.

Perfecto!

WOW Mac that stew looks sooooooo good! And the bread yum yum!

Yes. I tend to use the right dial for low temp cooks. More repeatable than trying to adjust a sliver on the left dial. For low temps, I’ll use 1/4 turn of the top vent, left vent closed, and control temp with the right side holes only.

I bailed out after 32 years. Not a minute too soon either!! @Aussie Ora - hang in there, bro! You'll make it!!

Ding, ding, ding - we have a winner! Hopefully they'll raise purebred Berkshires as well. Amazing pork - I'd know, given where I live - the state where hogs outnumber people 3-to-1, ha, ha!! That shop looks awesome!! One stop shopping for sure! Like you said, I'd be in there every week for sure, too!

For sure been doing this for 33 years getting tired

I love the fact that the Aussies are plain speaking and direct. We got on just fine. And they ribbed me mercilessly for the one and only time in my life that I ever got sun burned. Mind the hole in the ozone layer, that's all I can say!