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Hi All, Been a while since I posted. Have been lurking and admiring all the awesome cooking pictures. Late year year, we decided to get rid of my vegetable patch and chooks and replace it with a pool and outdoor entertainment area. We thought that the KK deserved an area of it's own. Pictures of chook pen followed by Norbert El Drac's new home follows. I promise the chooks were not harmed in the process I do owe Dennis a review write up as it's been a good 6 month since we have purchased it. We have been using the KK on the weekends. I used the rotisserie cradle for the first time on the weekend. Took me a while to work it out but thanks to the forum managed to unstick the left hand side so I could fit the cradle in. I actually need to cut the rod going into the motor as it's too long. Managed to get some wood clamps to hold the motor to get me through the cook this time. That was Saturday. Sunday was pizza and I also made some bread. Didn't take any pics of the weekend cook. A couple of weeks ago we had family over from Seattle. I hear the Americans like to super size their food so I cooked a 4.5kg boston butt, 5 baby back ribs and a near 3kg tomahawk. Wifey did a whole heaps of salads... we did have some left overs but it was a good cook up. Time it so the KK was going all night and day. Great fun! Sorry for the heavy amount of pictures.

How about this one?

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

Did you show them your KK? Do you bring them some of your cooking?

Eating your country's mascot??????????????????????????? Yikes!!!

Beautiful looks so relaxing

tangles, lovely setting and your beautiful KK fits in perfectly. BTW, we love pixs. Those chickens are pretty.

Jaw droppingly beautiful setting @tangles163. I had a good butcher when I lived in Sydney but you guys in WA look like you are up another level with your meat. Might one day persuade me that it is worth making the journey west!

For all you yanks Perth has some Awesome butchers that will make you feel at home so when thinking your next holiday think .W.A lol Outback kamado Bar and Grill

I only just heard about smoking in the port. I need to join some clubs to find out when these events happen. I only knew as Troy posted something. Sent from my iPad using Tapatalk

Thanks Bruce. It was 2.7kg - very tasty. My dachshund get very excited when we cook these. He loves the leftovers and the bone. Sent from my iPad using Tapatalk

Thanks. Yes from Troys. I am in there every other week. I tend to stock up for 2-3 weeks at a time. Great bloke. Great produce and prices. Kids love the gusface burger mince. Been using the heat beads charcoal as you recommended as well. Was using mallee for a while but the heat beads seem to be better size chunks. Been using banksia cones for smoking. They are great!

Looks so tasty I love pork chops done some the other day on the Asado yum Outback kamado Bar and Grill

Tee hee. I forgot how much you dislike the creepy crawlies from the sea. There were some left over so I had a prawn omelette for breakfast.

Yup, that'll do! I had prawns for dinner tonight. If I had been close enough to Mackenzie's home in Canada I would have broken in and stolen her ribs/ asked for an invite to dinner.

I can taste those from the picture Mac! Great job!

@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...

Dry Garlic Ribs for dinner today.

I was surprised too. And I promise my judgement wasn't clouded by the wine! Thanks Aussie, I am so glad that you reminded me that Aussie's have a good name for everything - shorties indeed! Yes, that was the Mallman recipe that I used. And yes, @jonj, it's a good book. The meat is fun but it also pushes the envelope of what you can do with veg. Salad on the BBQ, whatever next?

Thanks, Aussie. It is a Canadian Chinese recipe and the sauce is a combination of water, brown sugar, soy sauce, garlic and dry mustard. Not sure why they are called dry if it isn't because of the dry mustard.

So, the goose legs have had their time in the cure. The next stage is to hang them for two to six months. We have done salamis and chorizos in the past and have a space, outdoors and under the eaves, where we hang them. I have never been sure about the outdoor hanging, particularly in the summer. I looked up "curing chambers" and found a lot of DIY sites. I skipped those and went on to the professionals. This version was very very beautiful and had the advantage of great German engineering: http://www.dry-ager.co.uk At over £3000 it was also the cheapest of the professional/specialist solutions on the market. Back to the drawing board. I now realised why there were so many DIY sites! The good news is that the humidity and temperature requirements for good meat curing are the same as those in a good wine fridge. For less than a tenth of the price of the (very beautiful) dry ager, which I still covet, we bought a wine fridge and I am on my way with the goose legs. Here they are, smeared in goose fat: Covered in cracked black pepper and coriander seeds: And hanging in their new home: See you again in a few months. The neat thing about modern tech is that we have a little monitor in the fridge and can check on temp and humidity over time. I may put in a small bowl of water if needed. Looking forward to this working. It'll transform my charcuterie making and I will feel more confident about feeding it to others.

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.

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.

How's this talk about customer service this is almost bordering on Dennis style. So I mentioned I was getting some wagu from my butcher . it finally rocked up from over east (I wonder if Californian people feel the pain lol). I ordered a kilo of scotch fillet . this came in one piece . Raymond weighed it and took a guess where he reckoned a kilo would be give or take .his first try was 1.1 not bad . I paid up front last week as he was taking eoi. And he has to cop the upfront cost and the price was Au $260 a kg so from the first cut I owed him some more money I said no worries I don't care .then he said let's see if I can get it closer on another piece . It came in at just under after a quick check on the calculator for laughs turns out he owed me $10 dollars I said I will take this one and keep your $10 dollars .then I got him to cut it in half for me because I was thinking reverse sear and I even held both sides as he cut it but it went a bit thinner on one side .you get that. I thought nothing of it .I came home took a couple of pics to post on here .these are the pics ....love the marbling those pics don't really show how thinner the other one was but look at them who cares lol. Then I get a call from Raymond he cut up some more and was not happy and and came to my house and swapped them for these .... A uniform cut. How kewl is that .if you are lucky enough to be able to go to a local butcher go for it support your local before it's all just crappy mega shops.this Raymond with the wagu scotch and Toma hawks lol. Outback kamado Bar and Grill

I think that is what is officially known as food porn. Oh yes!