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Something quick and simple on the jr looks plain but the flavours shined through. .happy Nancy sausages...homemade bacon...add a slice of bacon..then a sausage..and some sauce...and hey presto. Outback kamado Bar and Grill

Got some more meaty as ribs from my local .. was driving past 50 states and picked up some stockyard Apple rub was only $8.95..gave the ribs a sprinkle. .and on they go over Peach wood..I've cooked these ribs enough now that I know they take 4 hours on the KK put them on at 2 so ready by 6 might forget the sauce and go straight bark Outback kamado Bar and Grill

Put a couple of leftover thighs to good use, along with some sous vide potatoes fried in ghee.

Dennis doesn't recommend all wood fires in the KK, too much creosote build up. ckreef was just using some peach chunks for smoke flavor, with regular lump charcoal.

Squash, shrimp and chicken skewers done homemade teriyaki style. Will post a lump review soon, right now enjoying an after dinner cocktail.

Nope not the color red. Communist "Red" that is. Lump charcoal from Cuba. I was on the Fogo website one night when the little chat customer service box popped up. I never use those boxes but I was feeling a little squirrely that night. "What is the absolute hardest, longest burning lump you have that's not super huge pieces?" well about 1 minute later there was a live person on chat. After a brief discussion of my particular application (for use in my Yakatori grill), Marabu Harwood Lump imported from Cuba was recommended. I bought a bag. Here it is. This is about 25% of the bag dumped into the box. Definitely heavier and more dense sounding than the RO I had to compare it too. Will give it a go in the Yakatori grill tomorrow night.

Thanks, Bruce, it was quick and tasty. The orange coloured veggie was steamed carrots.[emoji4]

This review has very little to do with kamados. My intention was to find the longest burning lump suitable to use in my XL Konro Yakatori grill. Last night I tried Fogo Marabu Hardwood Lump. Using an XL Weber chimney I added two alcohol soaked cotton balls, a thin layer of RO lump and then filled it up with Marabu lump. With that setup it had no problem getting lit. I started it on the porch but quickly moved it out to the yard. To just say it was sparky is a huge understatement. I've bought $10 fireworks that didn't spark as much as that chimneys worth of Marabu. We did have a nice fireworks show before dinner - LOL. Once it was fully lit and glowing orange the sparks ended and I dumped it in the Konro. It did burn nice and hot. Me and Mrs skreef had a leisurely dinner cooking and eating that lasted about an hour. There were plenty of glowing coals still going when we finished. The Marabu lump eventually burned completely up and left very little ash compared to other lumps. In this Yakatori grill I've tried Black Diamond, Rockwood and now Marabu. Both the Black Diamond and Rockwood burned hot but definitely didn't last as long. I would consider the burn time of Black Diamond and Rockwood to be 1+ hour. On the other hand the Marabu would be a 2+ hour burn time. The extra burn time is definitely useful especially if you have a few guests sitting around enjoying a nice evening of cooking and eating. Would I use Marabu in a kamado? Probably not due to the sparky issue. For now it's the best I've tried in the Konro and will continue to use it until I find something that sparks less and burns at least as long. Sorry no pictures of this adventure. Not quite ready to showcase the new Konro Yakatori grill. (I still have some trim work to do on my modified Yakatori table.)

If on the 23, I always use the splitter and put the coals at the back. If the 32, I use a full basket.

At what temp? And when you say "over peach wood", do you mean all wood fire, or lump and wood? Looks good!

Amazing .http://www.abc.net.au/news/2018-04-21/max-blue-heeler-leads-rescuers-to-missing-girl-night-in-bush/9683494 Outback kamado Bar and Grill

Aussie, that rib slab is looking pretty fantastic.[emoji4]

Hey Aussie, the KK is about 5 weeks away from purchase, it’s finally arrived Sent from my iPhone using Tapatalk

Wow that’s very lucky! Sent from my iPhone using Tapatalk

It's late, feeling no pain, have to work tomorrow, going to bed now. Will post the review tomorrow.

If you smell the smoke you may develop a overwhelming desire to buy a 55 Belair or 60's corvair. Whats cookin?

Just now fired a chimneys worth up. Will know shortly.

Ooooh YUM! that looks scrumptious Mac nice cook

Back in the day, we gave Bosco such a hard time about his shipment/delivery. He found a website where he could track the ship that they were on and agonized as it bounced between ports in Asia before heading across the Pacific. We were merciless, because we knew how eager he was to get his grills - all 3 of them, with tables!!!

I am mining a rich seam of Turkish recipes from the cookbook Oklava at the moment. On the assumption that there are probably copyright issues if I simply type out the recipe, I thought I would look to see if the recipe had been published online. It has been, here https://myhungryvalentine.com/en/chou-fleur-roti-selin-kiazim-oklava/, in French. Translate into language of your choice. Here are my non-copyrighted photos. You rub large chunks of cauliflower in a mix of two bottled Turkish tomato sauces - one hot, one mild - and some olive oil. Alongside is a copy cat "road kill" cook in the style of @Aussie Ora. Two lumps of frozen tarragon butter under the skin and covered in Dizzy Pig's swamp venom. No sriracha stix yet @tony b. The chicken was cooked to the right temp but came out blacker than I would have liked. Any tips? Should I have oiled the skin? Maybe ambient temp too high? The cauliflower recipe called for blackening the cauliflower in a dry pan after cooking for 15 mins. I baked for half an hour in the KK instead and then browned on the grill bars. Add toasted pistachio nuts, parsley, onions and a sumac dressing. Super delicious.

Marinated some BLSL chicken thighs in Frank's Red Hot Sauce for a few hours before putting them the grill at 370F. Roughly 30 mins later the thighs are done. Plated with some mac&cheese and sauerkraut salad.

Lol there is an old saying down here you can beat an egg but can't beet a root lol Outback kamado Bar and Grill

If she would have brought her sisters over to help supervise I would have felt like a state road worker - LOL

Turn it upside down on a nice flat surface. Using a angle grinder with a masonry wheel, score my cut line reasonably deep. Then using a wide flat chisel pop the cut at the score line. If all goes as planned it'll break along the score line leaving a natural break/cut on the top when I turn it over. If all goes wrong I cry - LOL.

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

On the plate Sent from my iPhone using Tapatalk

Pretty bummed about this.https://www.perthnow.com.au/news/sharks/ian-kanga-cairns-blasts-decision-to-cancel-margaret-river-pro-because-of-shark-concerns-ng-b88812143zwe have had some whale carcases that have been a tracing the sharks .fanning has done it twice .http://www.news.com.au/sport/more-sports/mick-fanning-and-surfers-pulled-from-water-after-shark-scare-at-jeffreys-bay/news-story/42a5c0a32da69faf189f100fac7b9151.these surfers need to go for it not be pussys. Outback kamado Bar and Grill