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Got a nice picanha from my local dodgy butcher . Gave it a trim. Them some dizzy. On it goes .looking good. It just melted yum . Outback kamado Bar and Grill

In preparation of my new Big Bad 32 arriving, i done one of the final “farewell” cooks on my Saffire, it’s been a great Kamado but can’t wait to get the KK experience. I picked up some meaty ribs from Urban Griller when the BBQ team got together to cook a whole pig. Sent from my iPhone using Tapatalk

Wanted to try some Artisanal bread in the WFO but expecting an afternoon thunder shower. Can I get the bake in before the rain? Nope!!! Bread dough is rising and looking good. Got the oven up to temp with a really nice bed of coals and then the thunder came. I knew what was about to happen so I threw 3 decent pieces of wood on the coals, closed the door with the bottom vent open. Now I just needed to sit back on the porch drinking a few beers while the thunder shower passed. At this point it's raining pretty good and we're cruising along at about 600*. The WFO didn't even know it was raining. The rain passed and the bread went on. This was a sort of screwed up recipe but I think it does have potential. I'll tweak it a bit and try again. I should have left it in the oven another 5-10 minutes. Playing with live fire is definitely a learning curve but I think I'm starting to get an idea on how to make it work. 

You will be glad you saved it after the nuclear war [emoji3] vegemite on cockroaches yum Outback kamado Bar and Grill

Note to file: avoid igrill unless planning disco bbq....

I haven't thrown the jar out yet so maybe there's hope for me

Ubon's of Yazoo City - 6th place Whole Hog

Everyone knows just from the last pix that this is an Aussie post.

Awesome mate bread looks great did you try some vegemite with it Outback kamado Bar and Grill

I wanted to try picanha using the roti spit. Must admit it was fiddly getting it onto the spit. Any tips appreciated. I used the basket splitter with the charcoal at the rear. A lot of fat dripped onto the other side of the basket where I had foil. Next time I may just use the full basket. I also forgot to season so had to do it afterwards. Family loved it. So does our dachshund who gets the leftovers. Sent from my iPhone using Tapatalk

Yeah, those silly beets gave it away! @Aussie Ora - see you cooked it indirect. Did you do a reverse sear at the end? That Bayou-ish rub is for doing Cajun blackening style - it works best under direct high heat.

Eeeeek! Red hot coals, over 400F in my KK. I reached down to turn the left dial and this HUGE snake crawled out of the vent! I’ve named him Lucifer because of the temps he must have endured. HUGE, I tell ya!

While BBQ Guru takes a bit patience to configure it is invaluable for me. Essentially a plug and play and provides real time feedback when I am on the golf course during a cook! i am not familiar with FireBoard so no relative feedback.

That looks great! Meat from dodgy Ray? Sent from my iPhone using Tapatalk

Actually, I think you can unscrew the left side and screw on the sharp end to get the meat on. I forgot about this other attachment. I used a knife to pierce the meat then pressure. Sent from my iPad using Tapatalk

Definitely a learning curve with this one. But yes that's the fun part and the satisfaction when finally start getting a handle on it.

Lol I'm more worried about the killer spiders that live under mine Outback kamado Bar and Grill

Looks great ck isnt all new toys a learning curve lol but thats half the fun indeed

Totally agree with you Aussie. That said, the Fireboard has Bluetooth and wifi. Has been handy for cooks. I can check in when I am out. The charts are good too. Agree with the fan. I haven’t got one and will most likely give it a miss. I will find out for others in the forum wanting a fan with the fireboard. Sent from my iPhone using Tapatalk

Looking great. Sent from my iPhone using Tapatalk

Yea it was relaxing. Sitting on the porch watching it rain drinking a cold one. Meanwhile Mrs skreef's corned beef brisket was happily cooking away in the KK. Good times. And yes the learning curve is the fun part.

I've tried 2 bags of Rockwood. It's marginally better than RO (what I've used for years). Unfortunately the last bag of Rockwood I tried (a month ago) had no better size distribution than an average bag of RO. I was a bit disappointed. I too don't understand the "Super Premium", "Big Block" craze. Really large pieces don't burn right. High heat they give you cold spots, low-n-slow the fire has issues jumping from one piece to another. I want MD and SM pieces. Lately I've tried Fogo Premium Lump black bag (not "Super Premium"). It's harder than RO and Rockwood and has good size distribution. It does spark a little when lighting with a MAPP torch but after lightning it settles down. Also only has a mild smoke flavor which is what I want in a lump. If I want more smoke flavor I'll add some wood chunks. Be careful with Naked Wiz reviews. A lot of them are years old. Lump manufacturers get new sources of raw wood all the time. If it's an old review I wouldn't give it much credit.

I’ve used the previous KJ lump and it was good stuff similar to Rockwood. Haven’t tried the new “giant block” stuff. Not sure I understand the trend toward massive chunks. Followed to its logical conclusion, all I should need is a single lump the size and shape of my basket with a wick on top like a candle.

I confess I did not get my wife any flowers for Mother's Day last weekend but she liked this better. 2 inch thick rib eyes reverse seared on the BB32. First steaks I have cooked on the KK. Pretty basic, just Worcestershire sauce, sea salt and ground black pepper. Also served simply, with baked potato and fresh cantaloupe. Really hard to beat.

Tonight I tried out a new Trader Joe's pre-marinated meat - Chicken Shawarma Thighs. Folks, this one is a "keeper." On the grill, basket splitter, with a chunk of peach wood. Dome @ 375F. Served with pita pockets, homemade tzatziki sauce, red onion, red leaf lettuce, and purple crack seasoned diced cherry tomatoes.

A.R. published Tuffy Stone's competition pork butt recipe from his new book, and I was in the mood to cook a butt...I didn't bother with the rub or sauce part of the recipe, but I used his injection recipe and his temp and time instructions. It made me remember why I stopped injecting years ago - I told my wife there might be apple juice on the ceiling... In the end, though, it was well worth the mess, the pig turned out really moist and tender and tasty, one of my better butts. Also, the shorter cooking time was nice, as I don't usually cook butt at 300 degrees, and this only took about seven hours. I will use his method again... After one hour... Done Bone pulled out with ease...

@Aussie Ora as the Steppenwolf song says "Goddamn the pusher man!"

What the heck is vegemite?