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I did 20 and they all fit on the main grate and cooked fairly quickly. The only problem was I threw a wood chunk in there so I was crying the whole time I was grilling!

There have been a lot of delicious looking salads submitted, but this has been a salad on my to do list for well over a year. Thai style beef salad. Very healthy and just what I was craving after my 12 mile run on Saturday. I started by lighting the kamado because this is a pretty quick cook, at least as far as challenge cooks go. First I got the ingredients for the dressing. Fairly simple and shockingly no oil! First time I have ever made a salad dressing without oil. Also, half of the dressing is used to dress the meat specifically after it is cooked and sliced, which made the meat over the top flavorful. Whisked that together and set it aside. Then I assembled the rest of the salad ingredients. Chopped up most of the ingredients, tore the living butter lettuce (I love thst lettuce) sliced the red onion a pickled them a bit because I have an issue with completely raw onion. Checked the grill and yup, it was ready. Seasoned my flank steak with some salt, pepper, garlic powder, and cayenne. Adhered with some sesame oil. Grilled fairly hot and fast until it hit 127 let it rest for about 10 minutes before slicing. Then assembled it all and poured the remaining dressing on top This was really, really good. My husband completely scarfed it down. I'd definitely make it again.

Yeah, I sort of wanted to drop my plan when I saw how many people were going with Asian influences. However, that recipe had been bookmarked for years. I usually use the challenges as motivation to try vooking projects I had "put on hold" I decided I wasn't going to be strategic about how to win, but to go with something I wanted to try like I always do.

Pig dogs for dinner with some pitmaster sauce from tony. b.gave them some happy nacy..looking good ..got some onion going..buttered the buns..on goes the snag and onion..then the sauce..yum..the sauce tasted teriffic. Cheers tony. b. The snags have inspired me for the Guru salad challange. Which I'm doing this arvo. Outback kamado Bar and Grill

We are a dodgy lot that's for sure .lol Outback kamado Bar and Grill

I just got finished eating dinner and now I want to bite my computer screen. Looks Great

Dark autumn nebula is that a heavy metal band?

Did a pork loin the other day and drizzled it with Sazon. It was the second time I used the Roto and I'm still in awe of how quiet and easy it is to set up. I also made Reefs vinegar BBq sauce but I kicked it a couple of notches by adding a little more pepper, a heaping teaspoon of fresh ground chillipaste, 1 tbspn of Tabasco and 1 Tbspn of Worcestershire sauce. The vinegar I choose to use was a sweet Italian with Balsamic, only $2.99. This vinegar was good and worked well with all the ingredients. I used the sauce on a picnic shoulder I cooked yesterday and later pulled. It took all of 10 plus hours so it became late, hands were greasy so pics didn't come. It was pretty. Had a cowboy steak the other day and seared it down low with basket splitter in.

I been to restaurants and ordered BSS and more times than not have been a little disappointed. Either the shrimp is dry, or the stuffing is dry, just ain't right. This is how I make it in a pie pan, a little olive oil, arrange the raw thawed schrimp, add your spice and then cover with your stuffing with addition of a little butter to the top. Put into the KK at 350-450, whatever you got and it don't take long. You see the sizzle after 8-12 minutes and then torch the top for your crust. The scallops were done down low on the lower grate while the coals were red, spiced with King Kooker Fish Rub, which has a nice delicate pleasing taste {better than Old Bay}. Again it don't take long 5 minutes on one side and 5 on the other. I did use the Baharat Spice on only three large scallops, wish I had fingered it on more, very aromatic soft but mid eastern flavor. It has potential. Did some Jack Daniel's beans the night before with a bottle of Sam Adams Winter Lager, and with all the additions to make them tasty.

Started this cook with some chicken thighs marinated in Frank's Hot Sauce, then cooked on the KK. Stretch out 6 oz of pizza dough into a rectangle and spread some Caesar Dressing on the top. Slice up some of the chicken and mix it with Caesar Salad Dressing, add some chives, crumbled bacon and a few of those previously balsamic roasted garlic mushrooms add to the dough. Roll it up along the short side and pinch the seam but leave the ends open. Brush with Caesar Dressing. Coat with Parmesan cheese. Bake at 425 F until golden and the IT is 165F. Baked. After it cooled for 5-10 mins it was sliced.

A feast for all, and it does look deeeeeeelicious.

If I ever travel to the Island I may have to get one of those translator books, somethings amiss

First off, you all know that the meat pretty much stops absorbing smoke when the surface dries out, right? So, you don't need smoke for the entire cook; only for the first few hours until the bark sets. IF you want lots of smoke flavor, then you need to mist the surface of the meat periodically to keep it moist. But, be careful not to over spray it and wash off that lovely bark you've just spent hours trying to build up. @Eddie mac - 'splain that one to me, boss? What about the KK don't you like when doing briskets? What do you normally cook them on?

looks great

Awesome looking cooks!

TY Bruce the spring rolls were definitely the star of the show.

Here it is running Aussie been going good for awhile

I spy with my little eye lol Outback kamado Bar and Grill

Nice take on a Thai classic looks really good .have been looking at the entry's on the Guru .some great entry's like yours .I'm steering away from Asia tonight and going modern Australian. Sounds spekky lol. nah just Dee and my twisted mind have joined forces Outback kamado Bar and Grill

Smash them out on the top grate .happy birthday to your son .oh and if your making burgers don't forget the beetroot Outback kamado Bar and Grill

Not this time I like a fresh roll every now and then .that fresh bread taste is good.better then a bunnings snag .. Outback kamado Bar and Grill

Looks yum but no toasted buns

Aussie, that looks really delicious.[emoji4][emoji4][emoji4]

I read some of those post wood chunk and quality of wood very important to make it work I tested and posted it

I don’t care for it either I am cooking 2 briskets in am using the cold smoke see how that does. The smoke pot runs out of smoke for big hunks of meat it’s ok for lighter meats chicken pork loin and fish.

There's no going back now!

Main grate is what I would do, they're burgers for the kids, they won't blink and they'll all be gone

I am aware- but I'm also aware of health risks of not being active. If I need to replace a joint when I'm old- I will definitely hate that and it will suck, but being inactive also has (more) negative consequences.

Aussie nice cook those veggies look delicious too

Thanks for the compliments. That was a lot of ribs. Been using up leftovers for the last 2 days and still have some left! Yesterday shaved off the meat into a mushroom and cheese omelet and today was a shaved beef and cheddar sandwich. Gotta come up with another idea to use up that last piece??

Used the Jr for this one .Dee came home with these . decided to amp them up..looking good. decided on some thousand dollar lol airfried chips melted some wagu fat with some truffle butter and finished them of with a sprinkle of truffle salt yum..and plated ..the chips were over the top tasty .the pork was over the top spicy lol but I got through it. Outback kamado Bar and Grill

I only make half batches with mine and they go fairly quickly (less that 2 weeks). There's emulsifiers in the Good Seasonings mix, so it stays blended.

This recipe is new to me but it did sound tasty so here we go. https://www.onegreenplanet.org/vegan-recipe/balsamic-roasted-garlic-mushrooms-gluten-free/ I didn't have any lemon for the end so I add 1/2 t lemon myrtle. Just on the KK. Roasted at 400F for 25 mins. Temperature is nearly there. Roasted. Searing steak. Plated with sweet potato fries, sprouted peas and steak. A great mushroom taste from these.

Mom was out so it was just me and the girls tonight. Made a white pizza with a ricotta base of sautéed garlic and red pepper. Then added mozzarella, trumpet shrooms, sautéed onions, and salami. I cooked on the pizza stone when grill was about 600. Three minutes and turn and about two minutes more they done. Very happy with the thin crust as it was crispy and sturdy. Used OO flour and king Arthur all purpose. My toddler loved it. Sent from my iPhone using Tapatalk

I like it, make me one. Bob Seger wrote a song that if if he ever got out of wherever he was at he was goin to Kakadu

This pains me to reveal that without question the square tiles are the superior of the two. I only say this because I have irrefutable evidence to support this claim. At the risk of exposing Dennis's operation and to keep him safe, so to say, I can't divulge any photos or hard evidence to support my claim. I can only say, "Would I lie to you." Of course not. Tis true. Two months ago I boarded a plane, I can't tell you where at risk of exposing myself, however I'll tell you this much....Bali Airlines. This was a two prop plane with exceptional Bloody Mary's, just sayin. Heard that before somewhere, the just sayin part. Anyhow once I landed on this deserted island I took a cab to the factory but stopped at Dennis's house to visit for a brief moment. Dennis was in the shower, the dog outside on guard duty was smoking a cigarette and the house was being robbed. I thought this an inconvienent time to disturb Dennis so I muddled along my way. I have pictures of Dennis looking out the shower window watching the volcano explode but, you'll have to wait for my next cooking post to see one. Now I know your asking yourself what kind of evidence I have....damning evidence I tell you. Positioned on a far mountain with my telescopic lens I witnessed the artisains applying square tiles to the komodos and occasionly dropping one here and there. The artisan would take this tile that was heavily damaged with the corners knocked off and place it in a coffee can just before she took a toke of some foreign substance. I got pictures. Later in the day Dennis arrived, he noticed the tiles damaged, there were thousands of them, this was a big can. He stopped and took a toke himself and moved on with the can. By the way Dennis only had on a shower towel, I can't say...but I learned later this to be traditional garb on the island. So when in Rome do as the Romans do, I secured a towel for myself. Later, Dennis arrived at the trash dumpster and I can only say that he musta, gosh darn I think he musta had a revelation, because the next thing I witnessed was Dennis at a grinding stone rounding the edges of all these tiles. He returned to the Artisan and instructed her to use these tiles on the next KK coming along, need I say more. So I know , it breaks your heart the pebble tiles are considered a second, a reject maybe not as good as the square but if it's any consolation you can say yours started out as a square at birth. I heard Dennis as he was driving away from the plant in his Porche say, "Don't worry about it, we can make it work." He was smoking something,,,,I got pictures.

Looks delicious Aussie

Nice cook Aussie I have a pork collar in the freezer. I should give it a try

That just made your mouth water, didn't it Aussie? I see why and that's not all I see- there is that beet slice.

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

Steak Night! While doing the weekly marketing, spotted this bad boy in the "special sale" section of the meat counter. I couldn't say No! Injected with Sriracha Stix (classic garlic butter), rubbed with Sucklebusters Hoochie Mama and Dizzy Pig Montreal Steak rubs. On a direct fire in the split basket, with coffee wood chunks. Finished with some compound butter (garlic, parsley and Parmesan cheese) - leftovers from doing Drago oysters. Plated with a killer twice-baked potato (boursin cheese, black garlic, sour cream, butter and S&P), green salad, crusty bread and a nice bottle of red wine. Can't get any better than this!!! Ready for my close-up, Mr. DeMille! Bon Appetit, ya'll!!