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Here you go this was the last pic I as to hungry lol. Outback kamado Bar and Grill

I'm really excited about your new grill @ckreef and it is, partly, @Syzygies' fault. When I was running through my KK purchase options Syzygies slipped in an off the cuff comment about buying binchotan if I was really rich. I was intrigued about a charcoal that required you to be rich and disappeared down the rabbit hole in search of this mystery coal. Way too expensive for me but it led me to yakitori and the konro grills. It seems like an amazing art, making binchotan and then cooking wonderful morsels of meat over it on the konro. Whenever there is a TV programme on BBQ and someone eats really good yakitori it seems like it is a tranformative experience. How far am I on the journey? Well, I have had some sumi bincho briquettes in our basement for some months now (poor man's binchotan at a tenth of the price of the real thing) and am still waiting for my konro grill. Hoping it will come in the next few weeks so I too can spend a leisurely evening eating meat over super-hot coals.

I am making a loaf of light rye bread in my Lekue as a gift so looking for a light lunch. Remember that pastrami that I made many moons ago, I put that to good use. The bread in the sandwich is the same as what I am making today.

I wouldn't. I often see pics posted online from a manufacturer in Italy of a WFO that I've been eyeing. Some folks, it seems, like to put the oven on their kitchen counter and run the chimney out an open window. Besides the fire hazard, I'm not too comfortable with an indoor CO producer, no matter how well ventilated.

Well, the guy selling the grill said I could potentially light the fire outdoors and then cook indoors (under a hood I presume). It really depends on the smokiness of the coal and of the cook. Getting the coals to glowing before bringing them in could make all the difference. Imagine...indoor barbecuing in the winter!

That method of hatching the skin looks good, must try it sometime. Looks like a tasty cook. How to solve the problem of not enough meat? Wait until everyone is out and eat it on your own!

Snack time-

Here is a sneak peak of the the Konro. I did this cook a few weeks ago when I first got it. The setup is much different now. It sits down in the table with only about an inch sticking out above the table. I also have steel tubes I use to hold the skewers instead of using the screens. I am planning on doing a proper post once I get the setup complete (still need to trim the cutout hole in the table). As for using this inside - I believe with proper precautions it would be doable. I get my coals completely glowing orange before dumping them in the Konro. Once glowing orange they give off no smoke. The only smoke you get is from the juices dripping onto the hot coals and that would easily be carried away by a vented hood. You could set it on a piece of finished 2"x12" if you were worried about the surface below.

The light rye bread is baked and I'm about to set off on a delivery mission.:) Flaked Rye Berries on top. I'd better get going before I change my mind.

Stuffed it with garlic and ginger. Gabe it a generous rub of Dizzy’s Peking. Cooked at 325 with cherry smoke and finished at about 500 to crisp up skin. Served with steamed buns, scallions, and plum sauce. For some reason the plated photo didn’t save. Overall, I was very happy with the cook, flavor, and the Peking rub. My main complaint was my duck was way too athletic or something as there was very little meat for all the effort. Sent from my iPhone using Tapatalk

That's a handsome duck Drew, got nice color too. As Tekobo said your skin hatching was a good technique for this type of bird, being fatty and all.

I'm also very excited to see your setup! I've looked at these grills for years... One of our favorite restaurants is Raku in Vegas. The best robata we've ever had, anywhere. They of course only use binchotan charcoal. Probably the main thing that has stopped me from buying a yakitori/robata grill is the crazy expense of that binchotan. It sounds like you are cooking some good food without going to that expense, so I'll be paying attention to your experience!

tekobo, that sounds like sooo much fun, so tasty and so relaxing.

Tee hee. Cheesy Mac!

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

Cheers Bruce. So stoked I can get some decent ones Outback kamado Bar and Grill

Yeah that’s a nice photo they look amazing Aussie

Nice job tangles.any jobs going at your place lol Outback kamado Bar and Grill

Great tip was thinking when I first tasted it .fruit salad Outback kamado Bar and Grill

Cheers Churchi .250 mate .I think I used the heat deflector once lol just foil is needed works perfectly. I'm stoked that I can get some decent ribs Outback kamado Bar and Grill

Cheers mate 250f I use heat beads lump charcoal really consistent sizes .and when I say smoked over peach it's actual peach chunks .so lump and peach wood Outback kamado Bar and Grill

Man those are looking good.

That Stockyard rub is nice as well, try some on your next slice of watermelon

Awesome @Aussie Ora. What temp you let them ride at? Also do you put a deflector in or just use the foil under them like you can see in the pic.

I'll repeat the reply in case people over here want to know the answer. I would say it was no flavor but....... I had every piece glowing completely orange before cooking on it. That's how you work a Yakatori grill. You would never use it that way in a kamado so it just might have a flavor when burned under normal kamado use. To add a little more to the answer, it was so sparky not sure I would ever try it in a kamado. Fogo had great shipping from FL to GA so I'll probably try their black bag lump for use in the KK's.

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

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

Wow I thought those snakes were a tree branch lol weird stuff

Those ribs look yummy do you have a finished picture?

That is a nice looking pretty awesome bike. Didn't take much to get that extra fat back tire squirrely. I bet he spent a small fortune on it.

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

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

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!!!

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.

Can't wait to see how it turns out for you, Bruce!

Thanks Tony I’ll give that a try

Yep. I backed them as a Kickstarter. They have both Sriracha based ones and "regular" seasoning ones. I have all their flavors (of course, right?) and I gave away bottles of them to friends/family as Xmas presents. While they have their own tool for helping to insert them into foods, (I gave those as presents with the Stix, too.), I use the large injector needle from a marinating syringe that I already had and use a wooden skewer to push them through. Easy, peasy! My fav flavor of the Sriracha one is Blend X and I really liked the Holiday Blend in the regular line. But, I've tried them all. I almost always inject them into chicken that's going on the KK (I even mix flavors), have stuck them into briskets and pork butts, and very often inject steaks with them. The slight problem with steaks is that the melting temp for the Stix is 140F, so a medium steak @ 130F doesn't melt them completely - they just get soft and kinda ooze out when you cut into the steak, but it still works to flavor the meat. Just got an email from the this afternoon promoting a big sale on amazon: Selected Sriracha and Seasoning Stix Flavors for $4.99! Hi Everyone! We are having a special spring promotion for selected flavors on Amazon. Blend X, Classic Garlic, Citrus Garlic, and Holiday Blend are all 50%! Take advantage of this offer soon since the promotion lasts until 4/22 11:59PM PDT. Link to the our Amazon's product page below. https://www.amazon.com/s/ref=bl_dp_s_web_0?ie=UTF8&search-alias=aps&field-keywords=Seasoning+Stix The promo gets deducted when you put them in your cart. You don't see the 50% off price on the main Amazon page.

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Yeah! what Mac said. Nice yummy looking meal Aussie

How could you not be hungry when you had this in front of you!

My plans for my wife's return from her work trip to Vegas, and her birthday the next day went really great. @MacKenzie, I went medieval on my spice cabinets - tore everything out, threw away the older stuff that didn't smell fresh anymore, added some new three level shelves, and managed to fit in all my new stuff from World Spice with a little room to spare! Whew. When I threw open the cabinet doors with a flourish to show her what I had done, I got a satisfying "wow" from her. She was also greeted with a nice bouquet of birthday flowers I had picked up from the florist the previous day. For dinner Thursday night, I had spatchcocked a chicken the previous day, dissolved salt, sugar and poultry seasoning in hot water, then chilled that with a couple cups of ice, then added a quart of buttermilk and dropped the bird in there for 24 hours. I cooked the bird on the upper grate with a drip pan under on the main grate, at 265 degrees until the breast read 159 degrees. When the breast is around 130, I like to take bacon straight out of the fridge and lay it on the breast. It slows the breast down and ensures the dark meat is fully cooked when the breast comes to final temp. Plus, it gives us a couple delicious pieces of bacon to nibble on while the chicken rests! For Charlane's birthday dinner on Friday night she got her favorite meal - Korean BBQ. I had ordered some flanken cut Wagyu short ribs from Wiens Waygu, and had them marinating in bulgogi sauce for 48 hours. Grilled down low, hot and fast, because of the awesome quality of the beef and because of my magnificent cooker, it was maybe the best Korean BBQ, I've ever cooked. Fresh corn just showed up at the farmers market, must be from Florida, it was great with the beef. It was such a nice day we decided to eat outside on the porch. My wife said it was a wonderful birthday, and that made me a very happy husband!