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I just ordered my 40-50 pound pig. It’ll be here in a week and the store will hold until my cook day next Friday. I’m going to have them cut it in half and vacuum seal one 1/2 for a later cook. They’re willing to butcher it however I’d like, but how often do you get to say “just cut it in half from the head down”. Photos of the cook to follow. Sent from my iPhone using Tapatalk

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)

I can’t wait to get my KK and I’ll definitely not be using the Rodizio on it, I’ll keep my cheap metal Akorn for such things or just use the rotisserie attachment for the KK. Sent from my iPhone using Tapatalk

A good question and it reminded me that I wanted to check whether it would have been more cost effective to have bought goose breasts than these ridiculously heavy birds. In pure financial terms, it would have been cheaper to buy two goose breasts weighing in at about 1.2kg for £15/kilo. Instead I spent £60 buying the whole bird at £10/kilo. However, if it all works out right, I won't regret it. I would never have discovered goose leg hams, had all this goose fat to play with nor the great stock I know my husband will make from the carcass. All good.

I'm 46 yo so not long now lol Outback kamado Bar and Grill

More heat distrabution .the dome gauge as we know just measures temp .to be honest I open both and take out the guru plug on start up and close the right when I'm ready to set in a temp for which I use the left .the thing I love about the KK is how thick it is .means I can get Ora up to 550 easy get the crackling on a pork belly started and dial back before it's heat soaked. If I want a quick 250 I will take Ora upto 350/400 take of grates throw wood on put bottom grate back in add foil as deflector then top grate close lid . For me it drops about a 100 during this time I just adjust the vents to the same spot and am good to go in no time . But you have all inspired me to muck around with the right Outback kamado Bar and Grill

Damn tasty looking ribs. I’m having trouble finding the Dino ribs where I live. Sent from my iPhone using Tapatalk

Lol they turned out fantastic ribs like these are not cheap but you get a lot of meat. I usually just cook them straight. You definitely are now a a happy little vegemite Sent from my SM-G900K using Tapatalk

Typically do a reverse sear, where I’m cooking indirect with the upper half grate over the cold half of a split coal basket with lid down until within 5-10 degrees of desired internal temp. Then I crank the vents to rapidly up the heat on the direct side. Only takes a minute or two per side with the direct, reverse sear, so will usually keep the lid open at that point since I’m actively turning the meat to get a nice crust on.

The determining factor is how much vacuum the exiting hot air creates in the chimney.. You can have the largest hole with very little vacuum and have almost no airflow.. or the smallest hole with the chimney all the way open creating lots of vacuum and forcing lots of air through the (smallest) hole.. You can however fine-tune an existing temperature by changing the lower dial setting.

Been there, done that! You quickly become adept at dropping chunks in the front and using tongs/grill floss to flick them into the coals!

Seriously tasty looking ribs!

OK. So I don't like beer to drink but I think it is awesome for brining chicken. I had 7kg of wings delivered yesterday and am now brining them before draining and freezing for future "emergency" use. Here is the assortment of beers my husband thought he could spare from his collection Looking wonderful and frothy with dark demerara sugar and Kosher salt mixed in. (12oz beer to 1 tablespoon salt and 1 tablespoon sugar) The wings, getting to know the brine. A control set of wings in lemon brine, just so I can remind myself how much I like beer! And now I have to wait. And so will you. I am sure I will need to break out an emergency supply sometime in the week. Looking forward to it.

I'm sure both the wings and salad packed a punch!

That look delicious nice job

Poached egg and bacon on homemade sourdough bread for breakfast. First time doing the egg this way- Oil some Saran wrap, drop the egg in, tie it off and drop it into simmering water. Serve on top of bread, sprinkle with purple crack, add a slice of KK bacon and...

Can't wait to see what you decide on, alimac, so many fantastic KKs to pick from, and just wait until you taste the food.

Now that's a chicken treat love the salad Outback kamado Bar and Grill

Thanks, for that bit of info Mackenzie, so any grilling for a group or for 2 should be done with a typical reverse sear like Pequod advised me in another topic, with minimal open lid time as Dennis advises above

Charles those ribs look yuuuummmmy !

I am new to the KK but have had 3 major kamado I always cook kid closed so I keep my lid closed on the KK also

Same here, I started pushing the coals after taking off the bacon. Let it ride up to 400 plus. That was a whole bird configured in the original prong setting. I had my doubts at first and thought something might fall off, but no, it all firmed up and the rest is history

Chicken and slaw, must be summer where your at.. wishful thinkin huh. I'd pull up a chair with you anyday, long as I don't have to leave my shoes at the door or is that for Japanese slaw. Honey wings of course. Winner winner chicken dinner

That had to be delicious and it sure looks it.

Thanks that was good.

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

A definite thanks on that Ambassador Toney, you just bridged the gap

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

Sadly, Jim is no longer with us.

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.

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!!!!

I have been just adjusting my temp by the top vent

I wasn’t a longshoreman I was in the IAM (union).

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

sfdrew, you should be safe for a few weeks.

And MacKenzie, you need to like triple the amount of pastrami on that sandwich to make it legit!

Welcome Bonfire. I have a BB 32 and love the look and size. Better to have the extra room for those family and friend gatherings. But which ever one you get you will love it. Looking forward to see which one you get and future cooks.

I have both a 23 and a 32. If you can have only one, get the 32. It’s the better grill of the two. Yup, I said it. Realize each of my kids is special in their own way, but the 32 is a better grill. Some of the reasons: True two zone grilling. This is difficult to achieve in most Kamados, even with the 23 and basket splitter. The 32 makes this easy. Don’t underestimate the value of true two-zone in a Kamado. It isn’t too big for day to day small cooks, which is how I use it (in two-zone configuration of course). Extra real estate. When you need it you’ve got it. Rolls easy for a big guy. No issues with weight and rolling. More agile temp control. Realize this seems counterintuitive, but it’s true. My 32 is quicker to respond to the throttle than the 23.