Leaderboard

I think the neighbors were more excited than I was for the arrival of the KK the other day. I had told them I was going to low and slow some ribs in my own rub. The day after she gets in I did the burn all night. Ended up really getting to know my neighbors really well. Dozens of beers all around later we were listening to some classic rock. Apparently playing spoons where they are from ( Saskatchewan) in Canada is a huge thing so that’s what we ended up doing all night while burning my baby in. Went to bed 3:30 LOL Fast forward and I end up with two more racks of ribs, 8 pounds of wings, two backs of raw uncooked kielbasa, and two Frenched racks of lamb. The lamb and sausage were delivered too late for me to throw on. More on that later. For the ribs I made a home made rub. Same ingredients as my first coin on the chops I posted. To reiterate: Rub: garlic powder, onion powder, brown sugar, crushed fennel seed, cumin, paprika, black pepper, salt, red pepper flakes, mustard powder and celery salt Here we have the rub being mixed together. I’ve been cooking by taste my entire life. I wish I could give y’all some measurements but I emulate my mother in the kitchen and she always cooked to taste as well. All her recipes have been passed down through the generations. I used the Kharal (oval mortar and pestle) for the fennel seed and celery salt. There the rub is in its final form. There they are in all their glory. Off with the membrane! First layer of flavor is just garlic powder, salt, and black pepper. Once I rubbed some yellow mustard on the first layer of flavor, I generously applied my rub. Close up! My set up outside! Took the butcher block downstairs and set it up on my cart. While I was setting up with the ribs I was given the 8 pounds of wings. So I ran upstairs and tossed them in the remaining rub. So on the KK it goes for the ribs!!! Oh yeah!!! You can see the evidence of my first cook off to the right. I had done some center loin chops while the KK was regulating temp. That stuffed pepper though. I dream of it still. About 3 hours in. Starting to show a lot of happiness with the color and smoke. Time for the yummy juice: Yummy Juice is raw apple cider vinegar, apple juice, and sweet red wine. Poked some holes in the cap and boom! Spray bottle! Or squeeze bottle? Five hours! Time for take off and slicing!!! Oh baby!!! I put a ring on it! This beast of a KK sure can cook. It was just SO intuitive. Like I was supposed to have one my entire life. Some bonus shots of the wings, which were a hit! The skin was crisp and tight and the wings were bursting with flavor with every bite. A dinner for two turned in to a party for twelve, and with how it became an impromptu potluck everyone was fed with plenty of meat left over!!! 20 minutes in at 300. yes. The tasted as good as they look. Thank you everyone for for joining us! If y’all enjoyed this then I’ll do the same kind of post with the lamb sometime next week. Have a good one! Nomad, out!

Just a tri tip and some baby backs over the weekend.... Outback kamado Bar and Grill

...tri-tip, of course! Tri-tip is hard to come by in these parts. If you find it at all, it’s likely to be hacked into some unrecognizable shape that leaves you wondering whether it is, in fact, tri-tip. Or perhaps it is possum...or some other varmint. I’ve tried the $80 Wagyu tri tips at Snake River Farms and, frankly, I’m not all that impressed. So, decided to take a chance on a recommendation I got on tri-tip at some forum — Harter House. Tri-tip is their specialty, $20 each with free shipping for orders over $125. Decided to give them a go and ordered up a pile. Here’s one of them. Seasoned with Dizzy Pig Raising the Steaks, then sous vide at 131F for three hours. Immediately after, chill in an ice bath for one hour to get the temp down to under 40. Then onto the indirect side of the BB32 at low temp with some oak for smoke. If you haven’t tried this technique of chilling after sous vide, then smoking...give it a go. Using my MEATER. Love that thing. Once it reached internal temp, pulled it and cranked the vents. Two zone is easy peasy for the BB32. Gotta have Chimichurri as your board sauce. Gotta say, the Harter House tri tips are excellent. Highly recommended!

Haha the joys of marriage hey! Happy 30th anniversary, that’s a great achievement! Couple of Maldives pics for you all, we decided to upgrade to the over water villas for the last two nights, absolutely stunning! Sent from my iPhone using Tapatalk

Did a simple spatchcock chicken today. Turned out great. Chicken is definitely better on the KK!

Reverse seared strips with bakers and corn! Sent from my SM-N950U using Tapatalk

Yeah, the surface area available to you is definitely different but for things like ribs or whole chickens I think the difference between the two is not so great. I am definitely in the space where I would say that if you want a good entry to the KK range and can't stretch to a 23" then you should have no regrets with the 21". The real game changer for me is in having two KKs and I am still really grateful for the advice that got me to this combination. Ha ha. You keep threatening to come over. My door is always open and you would both be very welcome. Now put your money where your mouth is and get on that plane!

That’s kinda a cheeky story.

Adam Perry Lang Peach Rosemary pork tenderloin on the 23

Wow, 1966! I think you will find that things have changed a bit since then! It's a deal. Sounds like it's a story that will need at least a bottle, or two. Will start laying in supplies.

Test run. Every other time I do more than 2 of these things a few come out better thsn than medium in doneness. Similar thickness and size. Final result: With the Big Bad all steaks were within 1-2 degrees the entire cook. Sorry there are no finished product pictures. I always forget about that part when hungry! Sent from my SM-N950U using Tapatalk

Hey griff, Those steaks are wired up more than my last operation. Do you work for NASA? I do like your approach, and the results are what counts, hope your dinner was all you expected.

Awesome cook and report. I enjoyed every bit except the part where I didn't get to taste anything. Can't wait for the lamb cook.[emoji4]

That pic with the board sauce is nothing but money - $$$$! Yeah, and the "check's in the mail!"

Boy knows how to cook and par-tay! You're gonna fit right in here!

I start with the left vent 1/4 open and one turn of the cap. Once temps hit about 190-200 I turn the top back to about 1/6 and use the smallest hole on the right. It stays right in 225-235 area forever. Sent from my iPhone using Tapatalk

Well it rained all day. Took the opportunity to go buy some parts. Got a 4"x4"x8' to give me two short fence poles. Also bought the electrical parts I need. This week coming up I should be able to set my fence poles, dig up and rebury my electrical run. I don't want to install the new electrical boxes or the fence pieces until I get the blocks and pavers set in place.

Oh geez, words can't complete your day and the effort you placed into it. Fantastic, and the neighbor thing was great too. Hope for you the best. Do u deliver?

Went and bought my "counter top". Almost a perfect size, I'll have to cut 8"-12" off the far pointy end. Nice and rustic and no issues putting hot CI items down on it. Best part only $23 Beech Tree Supply, Warner Robin's, GA. A totally awesome landscaping supply company, I'm just not into landscaping. Sounds like too much work to me - LOL

I think that I have every permutation/combination of rotisserie accessories possible - cradle w/insert, spit rod & forks, OctoForks, and adjustable basket for the spit rod. I use them all depending on what I'm cooking. I've struggled with the OctoForks. Unless I secure stuff on them with silicon bands or butcher's twine, smaller stuff has a tendency to fall off into the fire. I've lost several chicken thighs that way! Plus, I've cut myself several times on them trying to skewer food onto the tines. So, they have dropped to the bottom of my list of choices. YMMV As far as cleaning all of this gear, I've posted numerous times, including photos, of how great a job Powdered Brewers Wash (PBW) does, with minimal elbow grease.

@Grant - my "go to" rub for chicken is Plowboy's Yardbird. Available on Amazon if you can't find it locally.

Awesome first cook. I also spray with apple cider vinegar, but I think you might be on to something with the red wine. I just may have to try that!

Wow, nice pictures! It's one of our dreams to go to the Maldives or somewhere in French Polynesia on vacation and stay in one of those bungalos - same idea as you, only do that splurge for a few nights. And do it at the end of the trip; if you stayed in the bungalos on the first night, the rest of the stay would have been a downgrade lol

That all looks fantastic! Nicely done. And that is one hell of a mortar and pestle you have there!

That was an awesome cook AND you cooked my two favourite cuts in the whole wide world - ribs and wings. Welcome indeed!

Yeah, I might try that for a comparison of all four rubs. So far, I really liked both Swamp Venom and Dizzy Dust. The Swamp has a nice heat but it is not overpowering and the Dizzy Dust has a nice range of rounded flavours. I can't say anything more eloquent than that because I was mostly focussed on eating by the time the ribs were ready!

[emoji23] Right!!!! A literal creamation! Sent from my SM-N950U using Tapatalk

Great idea that crust looks so tasty Outback kamado Bar and Grill

Yum I need to do some more can't beat pork belly bacon Outback kamado Bar and Grill

Nicely done sounds like a great night Outback kamado Bar and Grill

Grant that chicken looks great and I bet it even better!

Tony that looks like fun I’ll have to give it a try. Thanks

Great job on the chicken. [emoji4] I agree the KK does a very nice job on poultry.

At least you learned something along the way, in addition to having a tasty meal!

Wow what a cook looks delicious! And your pictures are really nice. Thanks for posting looking forward to future cooks

This is one of the best inaugural cook posts I’ve seen! Congrats, and keep them coming! Sent from my iPhone using Tapatalk

...and that, folks, is how it is done!

First pizza on the Big Bad. Not too shabby. Mushroom, green pepper, and homemade Sicilian sausage. Sent from my SM-N950U using Tapatalk

Let me know if you can read this. If not, I will be happy to type it.

Thanks Tekobo happy grilling

Hey Bruce, the photos look great. Just about to try the rubs here. I got so excited about trying them that I covered half a rack of ribs in Dizzy Dust and half in Swamp Venom. Now, just need to wait for the ribs to cook....

Tekobo are we going to get some pictures? Everything sounds yummy

Thanks Grant they were pretty tasty. I think they would’ve tasted better if I use some of that dizzy pig rub on them. The only reason I didn’t use it is because I didn’t know if my friend would like it. Turns out he really like that dizzy dust rip on the port. I did use some of the dizzy dust on the mushrooms that I grilled separately. I sprayed them with olive oil and then dusted them With the dizzy dust. Happy grilling

I didn't have enough time after work today to get anything major accomplished but I did want to do a test fit of the blocks to see how everything fits in the alloted space. The front pavers will be set down in the ground flush with garden stones. The stone stand will be on a cement footer and obviously built up taller. The oven will sit on the left side with a wood storage area below. A slate (?) counter top will be on the right side. It will sit one or two courses shorter and measure approximately 30" x 40". There is a small storage area underneath for probably a kindling bin.

Happy wife = happy life. My wife's name is Sue so my tag line for years has been, You don't want to piss-off the Sue and I'm not talking Indians!

@alimac23 I can just see it now. 15 years down the road and the wife will say, "Do you know what today is?" and you'll reply, of course...It's the day we decided what KK to purchase!! On a side note, today is the wife and my 30th anniversary. Been together so long we're starting to look like each other...her mustache is phenomenal!

Went and picked up my building blocks this week. 16" x 8" x 4". 90 blocks per pallet. I really only needed 1 1/2 pallets but they had 2 nice wrapped pallets sitting there. I figure if I bought both pallets I could get a deal and I can always find a use for extra blocks in the future. Started talking to the man in charge about cutting me a deal, he was willing to play ball. I told him since he was cutting me a deal I'd write him a check instead of paying by debit card to save him the 3% processing fee. In return he didn't charge me sales tax. Win, Win all around. 2 pallets, 180 blocks, $450 total. Oh Yeah. At HD or Lowes this would have cost $700 + tax. Unfortunately I have to work tomorrow and it's going to rain all day Sunday. At the least this weekend I'll go buy what I need to reconfigure my electricity. We'll see what happens.

First overnight KK cook... Two 8 lb. butts, I put them on at 8:00 last night - No heat deflector - aren't y'all proud of me for listening? Six in the morning, they were at 155 degrees Took them off at 2:00 at 194 degrees. The card game was happy!