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On a side note...I almost made my best mate(gal who was my best man at wedding) throw up at table. I asked her if she wanted to eat the eye(which was really a grape). She got all grossed out and said no. I then proceeded to dig the “eye” out with my fork and nonchalantly ate it. She was dry heaving until I told her it was a grape. [emoji23]. Nothing like messing with great friends. Sent from my iPad using Tapatalk

Picked up the 2 halves. One was still frozen Fit on Gossamer very well. I rubbed him with olive oil and a generous sprinkle of salt. 1/2 way through the cook. All done. Fried skin in oil and had some great cracklings. Served with Hawaiian rolls and vinegar bbq sauce. Overall the meal was a huge hit. Sent from my iPhone using Tapatalk

Ribs are cut, some are packed with the dry garlic sauce, some are frozen and some are fresh for tomorrow's dinner.

After watching a chef programme on Netflix my husband decided that he really liked the Argentinian chef, Francis Mallman and his fire cooking. I got the book "Mallman on Fire" to see what all fuss was about. Today I tried his beef ribs recipe. Here in the UK we don't tend to get racks of beef ribs. They are cut individually and we make them in up slow cooked stews. So I was happy to see this familiar cut in Mallman's book even though he cooked them in an unexpected way. Here they are at the start of their journey, on a thick cast iron "plancha" in the KK. I get jealous of all your talk of side tables and cabinets. I have to use my other KK as a side table!! Looking forward to sorting out a proper ODK in the summer. This is the surprising bit of the cook. Here the ribs are, done. They were up to the correct internal temperature after just 24 minutes of cooking - 8 minutes on each "side". My thumb got in the way of the shot of the endives/chicory cooking on the plancha so here is the plated shot once I had taken them off. And we had some roasted sweet potatoes to go with the meal. They came out OK but putting them directly on the coals was just a little tooo aggressive for the skins. So, the quick cook was surprising but what was even more surprising was just how delicious grilled leaves (dressed in mustard, vinegar and oil beforehand), beef short ribs and baked sweet potato were. The Husband said it was an outstanding meal. What more could a girl ask for? A glass of nice red. And it was forthcoming. All good.

Got some kangaroo burgers from my local shop .I love roo nice and lean and tastes good ..thought I would give it a bite...ready for some cheese...some of the goodies..toasted the buns..yum..and plated yes Tony b there is some beetroot hidden in there lol..went down really well Outback kamado Bar and Grill

This is a big cook for me but I have an event to attend soon and I'm bringing dry garlic ribs. Did the ribs and the sauce separately today. While that was going on there was a side story- Yesterday I picked up a pork order from a farmer. In the box were some smoked pork chops. Since the KK was busy I decided for the first time in probably 10 years to get out the frying pan. The horror of it all:( This chop nearly filled a 10 inch pan. Plated. I could not believe the flavour, it was out of this world.

Dry Garlic Ribs for dinner today.

Does it taste like chicken? Lol

Yes Sirrreeee! The thread title is an accurate description. Tomahawk steaks cut from Angus veal. At about 4" in diameter and 2" thick they make the perfect single serving Tomahawk steaks. M&T Meats did me right with these. All trimmed up. I made a quick batch of Reef's Montreal marinade. Into the fridge for a couple of hours. Made some blue cheese compound butter. I decided on a reverse sear. Here they are on the low-n-slow phase. Hickory chunks for a kiss of smoke. A couple baked potatoes along for the ride. It's at this point I need to stop the narrative and tell a story........... Time for the sear phase. I got the Akorn Jr blazing hot. 30 seconds rotate, 30 seconds flip. At this point I got my expensive point and shoot camera out to take a couple of pictures. After the first picture I dropped the camera onto the deck. Oh crap!! It landed on the side of the lens and now the lens won't retract properly so it won't take pictures any more. Well this meal just went from $45 for two people to $545 Steaks done so inside we go. I plate up and get out my better camera to take a few money shots. I then proceed to drop my $900 Sony mirror less camera on the ground. Fortunately it landed on carpet so no harm. At this point I was just done taking pictures for the night which is why the last two pictures are sort of crappy. With all that was said, fortunately this was one of the best steaks I've ever eaten. Will definitely get more of these in the future.

I do like to spin my ribs because I find them more moist when I do.

Pulled pork (8 hours at 220) + home made brioche buns

Pizza night (right now, we are doing it once a week :)) We tried the baking steel multiple different ways and didn't have much luck (bottom cooked sooner than the top, even at 400-450). Went back to Denis's baking stone at 600 and the output is delicious. 1) Fried sage and goat mozzarella 2) Smoked lamb (rotisserie while running the cold smoker the night before in the kk) and thyme

Burp yeah they were delicious lol

Wow, again Mac. Your wonderful rib cook only exceeded, IMHO, by your photography. Thank You. I enjoy sooo much. I can taste those ribs. Don't mean to submit redundant messages, but.... Thank you.

Lol everything tastes like chicken .it's got that normal game taste but not to overpowering Outback kamado Bar and Grill

I think there needs to be an emoticon for salivating in anticipation (and jealousy)!

@jonj that Chef's Table series can be really inspirational. One or two of the chefs irritated me but most of them have really interesting stories and drive. I am sooo over fancy restaurants but I do get tempted by some them. The trouble is, I just want to be their friend and to cook and eat with them - not sit in their fancy restaurant! Dream on...

Mac that looks amazing

Smoked pork chops were my favorite meal as a kid - I still like them a lot now, too! Don't eat them that often, though, too many other yummy things out there competing for plate time!

I was looking for it, as it wouldn't have been an Aussie burger without it! How was the Swamp Venom? One of their spicier blends.

Summary of the smoke generator tube I lit it at 9 AM this morning with a full tube of mini chunks .I lit it both sides of the tube 2 to 3 minutes each side. At 12:30 PM added more many chunks then proceeded to burn it till 1:15 pm. And I have never used anything like this in a 35 years I’ve been cooking barbecue this thing is impressive

Thanks Mac, good to see this use of the Octoforks. And ribs are my favourite after wings. Nice. I never thought I would be saying this, but I too cannot imagine using my ODK for a big grilled or fried meat cook now!

I watched that Chef's Table episode a while back. Very impressive, especially for his guests to reach his Patagonian "restaurant". Very nice cook, Tekobo. I'll have to get his book and learn more.

Bruce I think the trick is using mini chunks as I do. Make sure is is dry and light both side of the smoke generator tube get a good bed of embers going.

Awesome cook on both

That looks delicious

Cheers Mac belive it or not roo is a really good cut of meat if you cook it right Outback kamado Bar and Grill

That is one fine looking Roo burger, Aussie.

Veal is a great meat that cook looks really good .bummer about your camera. I'm sure a few nice words were said when it happened.i have a good point and shoot but never use it my tablet does the job maybe not the best but I'm to slack lol Outback kamado Bar and Grill

Looks great I've seen a few of his YouTube clips some really good tips for my asado .single cut shorties do cook quick especially on a cast iron pan I like to braise them in red wine and love from the gods lol. was this your insperation. https://www.grillocracy.com/blog/2015/6/9/grilled-short-ribs-with-vinegar-glazed-charred-endive Outback kamado Bar and Grill

I’m not agreeing on that at all. Maybe it’s a side effect of all the great postings here but I feel like I have so much to learn from you all. I just seriously started BBQing and smoking about six months ago so I’m a novice myself. Before I got Gossamer I never cooked with charcoal before. I have lots of experience in the kitchen but not with grills. I was a poor weekend griller before that. I’ve had quite a few pizza failures that I didn’t bother you all with. [emoji23] I really enjoy all of our meals and comments here. Sent from my iPhone using Tapatalk

You probably sell yourself short a bit there Bruce. The difference between some of us and everyone else is we'll experiment with anything and not worry about failing. You always learn more from failures than you learn from successful cooks. I have failures weekly, I usually don't post my failures. Tonight was a good example. Using Robert's slap yo mama Cajun fish batter I fried up 6 whole catfish tonight. Although it tasted good and me and Mrs skreef ate them all, I consider it a failure. The grease really wasn't hot enough to start with and my crappy electric stove can't really keep up. That's okay I learned from it and next go round will be much better (maybe I'll post a picture then).

Tekobo, I am surprised at how quickly the beef ribs cooked. Tasty and very quick with wine, nothing left to want.

Looking very tasty

Nice cook glad it turned out well. That’s funny about the eye thanks for the pics

The prices we all pay in pursuit of our addiction. [emoji51]Sorry about the lenses. Steaks look great. Sent from my iPad using Tapatalk

I did great cook 2 thumbs up

Really awesome cook. I bet it was delicious.

It took about three hours. I started at 250 but it drifted up to about 300 at times as I was running errands. Once the ham got to 160–65 I turned up heat to about 400 to melt fat around skin. About twenty minutes st that temp. The skin was still leathery so I peeled and ftied it up once the pig was rested. Sent from my iPhone using Tapatalk

Thanks! I literally have only about a pound leftover. Sent from my iPhone using Tapatalk

Thanks for the warm welcoming! It's going to be a very long next 6-8 days waiting for that truck to pull up. I think i have read every possible article and watched every available video on these cookers.(probably multiple times, lol) Been following this forum for over a year which has probably educated me the most! Thanks

TY Bruce, a little bummed about the camera as it's served me well over the years. The steaks were the bomb.

Grilled a couple of homemade chicken sausages during the heat wave.:) Sausages are done. Plated.

As the story goes......... My current Gyuto (chef's knife) is too big for more intricate cutting. My current Petty (utility knife) is too small for some of the bigger tasks. I wanted something in between to use as a general all purpose knife. This would be considered a tall Petty. 6 3/8" long x 1 3/8 high. Blue #2 core clad in SS for easy maintenance. At only $135 I can use this for an all round kitchen beater knife. Cheap enough so I won't cry if it gets a little beat up along the way. Starts to dull just throw it back on the sharpener.

So I thought I would experiment but made the most stupid stuff up tried to rectify it but just went with the flow lol.started of with this..made up an epic roast pan..added some flavour with some salted purple Crack. .put the chips in the ninja...added a Tbsp of the venom,ipa and crack/lemon myrtle. cracked three eggs first was twins .2nd was twins also I was like wow third was an only child lol..mixed the eggs with some water and gave them a whisk..got my drumsticks patted dry..from here was my brain faid notice the drink and the set up lol. yep that's right chips should have been in the middle I tried doing them again but gave up lol and on they go..I think Ora saved the day...the veggies turned out well ..and plated. .they turned out pretty good still crunchy and spicy . Outback kamado Bar and Grill