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Desided to do some burgers.made the patties and gave them some key lime rub..prepend some pineapple with some pineapple head.then gave some bacon a sprinkle of red eye express..prepped some beetroot,lettuce,tomatoes and the buns..on they go..looking good..added some cheese..then the bacon..yum..then the pineapple..and plated with a dash of lanes sweet and spicy..best burger I have had in ages Outback kamado Bar and Grill

The timer was stopped at six years and a few odd months when we finally pulled the trigger the other day after a few weeks of talking to Dennis who is a true gem of a human being. Our 23” inch Terra Blue with almost all the accessories it can come with will be arriving on Friday the 13th! I wanted to say that we are very excited to finally be a member of this awesome worldwide family and look forward to posting pictures of the arrival and virgin cooks next week.

Epilogue: Burley Hurley, cap’n of my moving crew, is now my future son-in-law. My daughter disagrees, but we all know it was the steak that did it. KK’s deliver more than food, folks. Just sayin’!

I guess I made a pig of myself

Yeah, given them a second try and if you still aren't happy, go to CostCo. I just scored 2 more packs of rib caps. They are already trimmed and tied up. And, at $17/lb, a better deal than you got by far!

I don’t blame you. Now you have me looking at these pots lol. I have a clay or ceramic pot that belonged to my dad I’ve never used it,maybe I should get it out and try it. I’ll wait to see what you your first is and maybe try that. It’s got to be at least 60 years old i guess I’ve hung on to all this time as a rememberance of my dad, he was the cook in our family.

Cheeky! I have plans I'll have you know. Just need to read the instructions for the pots. Don't want to break one on the very first cook!

The Husband was not impressed when I told him that the largest pot didn't fit in the KK. "What? You didn't measure it before ordering?". Then he asked, "Are you sure it doesn't fit?". I mumbled something about the website saying the dimensions were approximate but had to admit that I hadn't checked beforehand. I wasn't offended by his challenge - we are both engineers and tend to question and push back rather than just accept what the other says in order to have an easy life. Anyway, I am glad that he was unimpressed by the fact that I had bought a pot for the KK that didn't actually fit the KK. This morning I went out and tried the RS15 out on the lower grate in the 23". Guess what? It fits! Hurrah! As you can see we have rain and not much sun today. You can't have everything.

Are you sure Burley Hurley isn't playing the long con and lining himself up for a KK inheritance?

I'm going to use this thread to document my WFO Installation for anyone interested. It'll probably get an update once or twice a week as progress is made. I'm guessing this is going to take 4-6 weeks before we have ignition. Let's get started. I figured we need to start with a before picture for future comparison. I scrounged around the yard and came up with some extra pavers. This should be enough for a small work area in front of the WFO. If I come up short I could probably scrounge up a few more. Removed a fence section and relocated Mrs skreef's rose bush. Just outside of that opening will be a 3' deep work area using the pavers from above. The WFO oven will sit behind that with a small counter top off to the side to put hot items on. On Saturday we went by a large landscaping supplier. We have our building blocks picked out and will buy them towards the end of the week. I do have an underground electrical cable (for the pond pump) that I need to dig up and reconfigure. In the end I'll have electricity out at the WFO. This is going to be a pain in the rear but it basically needs to happen before I can really move forward (hopefully next weekend). Stay tuned more to come.

Ordered a WFO from a company in AR. Delivery was going along as expected until it got to a local delivery terminal/company. There it sat for 3 days. They wouldn't answer their phone or respond to emails. Not a peep from them. Yesterday about 1:30pm they called. We're about to deliver your pizza oven in an hour. I laughed at them since I was 2 hours from the house. Ohh - they decided to deliver it today instead (so much for delivery appointments). I would be the last on the truck making it the first to deliver. I stayed home from work today patiently waiting. Around 9:30am got a call. The guys screwed up and put it first on the truck making me the last delivery stop. Fine! As long as it delivers today. I went to work for a couple of hours then once again came home and patiently waited. At 3:30pm got another phone call. We have a problem, the delivery truck broke down on the exit ramp to your house. I have the part needed to repair it. Any mechanics near by? Otherwise we're going to have to tow the truck out of there. WOW, not so fast! I know I can solve my problem and I'll try and solve yours. Bring the part to the truck and I'll bring tools. So basically using my tools, me and the driver fixed the truck and my WFO finally arrived at the house. The bright side of the story is the owner of the delivery company gave me $80 for helping fix his truck and the WFO was sitting in the yard just were I needed it - LOL Here is the broke down truck. That's my orange tool box. Also notice the trailer behind my car. That oven was coming home one way or another. So here it is finally arriving about 6pm. Look at the determination. I didn't know Mrs skreef was snapping pictures. I was a little preoccupied. The red thing is a 4' level for size reference. The inside. The door, thermometer and free ceramic baking dish. This thing is huge. Can't wait to build a stand and get it fired up. I also ordered a SS chimney extender and rain cap. More to come over the next month or so.

My wife was in Ottawa,Canada thus past week. She picked up a jar of Fulton’s Maple Grilling Spice. Looks interesting. Any Canadian KKers know anything about this Spice Blend ? I bet it would be good on Chicken and Fish. Anything else ?

Which is??? Coq au vin, Cassoulet, Bouillabaisse, Pot au Feu, Boeuf Bourguignon??

A couple hours of browsing their website, and a hundred dollars later, I've ordered ten different spices/blends including the necessary ingredient for the acclaimed purple crack. I'm probably going to be in trouble, and I'm going to blame y'all... My wife is in Vegas for company work this week, so I have until Thursday to find room for all these jars in my already woefully jammed spice cabinet - I'm going to need mad creativity to make this work.... Can't wait to try the crack! Hmm, perhaps I should rephrase that?! Thanks @MacKenzie and @Pequod for the guidance!

That's a lot of pressure Bruce, picking something that is worthy of your dad's pot. I have two things in mind. The first calls for ouzo and olives. I don't actually like either. The Husband has suggested substituting Pernod. I don't much like Pernod either. Happily, I have found a substitute online that I do like the sound of - vodka and anise seed. Less overpowering that the other two. Trying to force myself away from my go to French standard so will see if this adapted Greek recipe works.

@Aussie Ora - guess will still be sending them to you from the States for the foreseeable future. @alimac23 - big fan of the Dizzy Pig line. Dizzy Dust is one of my staples. But all their stuff is very good. I've tried almost all of them. Oakridge BBQ and Lanes BBQ both make good stuff, too. Plowboys Yardbird is my standard for chicken.

I bought my KK back in May 2006 I believe, so it's bang around ten years old. It's been sitting in the same spot, out in the crappy miserable Seattle weather the whole time; taking a beating year after year. Rain, snow, hail, moss, even the occasional tree-hugger... She's cooked many Thanksgiving and Christmas Turkeys and Hams, countless smokes, sears and oodles of pizza. It just dawned on me that something must be seriously wrong. My tiles are still intact, the damper spins open and closes perfectly, the lid hinge is still meticulously balanced. In fact it looks like and functions like I bought it yesterday. I'm so confused. Shouldn't it have died a horrible MK death by now and look like a sad naked mole rat? Cheers to @DennisLinkletter for making one of best purchases I've ever made!

I am in Nova Scotia but this spice is new to me. It will be sweet for sure.

How bout pork the other white meat??? Good on bacon, yes yes. Like your video's of days gone bye, tried them out and were always good. experiment, not so on beef tho

There you go Bruce like PEQUOD SAID, winner winner chicken dinner.

Jump right in/ never struck me as the guy that sticks his foot in the water first.

Did you get a bottle of their limited edition Ghost rub? Works really great on hot wings.

Dah-ham! And I thought that I had a spice/rub addiction!!

I've done these several times and they are outstanding, if you can't score any locally. http://www.dartagnan.com/veal-milanese-chops/product/FVEFR002-1.html?cgid=veal&dwvar_FVEFR002-1_freshFrozenWeight=fresh-FVEFR002#start=2 Looks like they do tomahawks, too. http://www.dartagnan.com/veal-long-bone-rib-chops/product/VEAABF021-1.html?cgid=veal&dwvar_VEAABF021-1_freshFrozenWeight=fresh-VEAABF021#start=5

As others have attested, the MEATER works well and is the only way to constantly monitor a rotisserie cook, which is why I jumped on it as a Kickstarter (crowd funding). I have intermittent problems with the signal dropping out, but it kicks back in right away without any significant loss of data. Worst case of this was actually cooking a prime rib roast for Christmas dinner at my SIL's house in her regular oven. It just struggled to stay connected and my phone was only 6 ft away. I've never had that bad of a problem with using it in the KK. Go figure?? They've had several setbacks in getting the Block version into production, but hopefully they have most of those sorted out and will be beta testing shortly and going into actual production this summer.

NOPE. I would have been disappointed in you Bruce, if you hadn't gone in whole hog!!

He's got it all figured out - gets the girl, gets to eat FIL's tasty food, and one day gets the KK, too! WINNER!

The veal Tomahawks I got last time were about 2" thick. I reverse seared them to md rare. Deeeelicious!

That is one big clay pot!

Dude..... Dude. That looks awesome.

Thanks. Makes it easier on me!

I have the MEATER as well and can attest to its merits. MEATER is a Bluetooth device. You need to have a Bluetooth receiver (your phone or tablet) nearby to pick up the signal, but it then records the data in the cloud via WiFi that you can read anywhere. My screened in porch is right above my KK’s, so I just put my phone or tablet there as the receiver and connect the app to the cloud using a second device. The pic shows where my receiver is relative to the KK. MEATER block will change that by becoming your Bluetooth receiving, WiFi cloud connecting device.

The thought crossed my mind. My daughter thinks it’s all about her...silly girl.

Ok Tekobo is see the pot fits but is there anything in it? Lol that’s some pretty fancy cookware

That's crazy Aussie Ora. I could buy a bottle and send it to you and all total wouldn't even cost me $32.

No shortage of flavors there!

Wow, that is one tasty mouthful. [emoji4][emoji4][emoji4]

You can cook your own fresh beet root .but I usually just buy the canned sliced ones tastes great Outback kamado Bar and Grill

I love The Meater. It does what it's suppose to do and it is easy to use. I have had all of the other Remote Thermometer and so far this is working great. I even ordered the Block, which I am still waiting for but the Company wants to get it done right. I would not wait until Christmas. The MEATER can be used when using the Rotisserie. I have started using the MEATER when grilling Steaks, especially when doing Reverse Sear. Once it reaches a certain Temp, I take out the MEATER to do the Reverse Sear.

Cschaaf, you know you're always welcome anytime We'll even stop by M&T Meats on the way out and set you up with some veal Tomahawk steaks. The very best cut of steak you'll ever experience.

If you ever have an extra long layover at ATL let us know. Me and Mrs skreef will grab you up, feed you some (hopefully) awesome pizza and deliver you back just in time to catch your connecting flight.

I just love how happy you are in those pics. That is an awesome addition to your outdoor kitchen. Wish I lived closer to you so I could try a piece of what I know would be the best pizza ever.

Thanks Tony, I love the Oakridge rubs and we used our last bit of plowboys yardbird rub yesterday as we had a BBQ team get together at my place, will definitely look into the dizzy pig rubs! Sent from my iPhone using Tapatalk

I fully understand this. My new WFO is really Mrs skreef's. I bought her a new oven I'll never say anything different......... To her face anyway. (maybe she won't read this) Heck she told me if I divorced her I could have the KK's but she's taking the oven. LOL BTW since it's an oven the WFO doesn't count as a purchase. Just an upgraded cooking appliance any they don't count.

@ckreef - AWESOME!! I know all kinds of sick pies will be coming out of that baby as soon as it's broken in!! Add this one to your arsenal, tekobo: https://www.cooksillustrated.com/articles/614-one-hour-pizza?incode=MCSCD00L0&ref=new_search_experience_2

Just finished washing off the shipping grime and put on a coat of wax. Also better sunlight today. Here they are. Struttin'.

Strap yourselves in. Fat Man and Little Boy are together! Sorry for the abundance of pics. I've got proud Papa syndrome! Perfect, and I mean PERFECTLY matched. Burley Hurley and his Army ROTC crew came through big time. Little Boy is searing some sous vide steaks for my new Army friends. First cook on Fat Man tomorrow. Planning to use the Octoforks for the first time as well.

Heck I just hope I'm still around in 10 years lol. And still using my KK.