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Was wet and windy last night need some compfort food got a couple of nice sized shanks . and gave them some braai seasoning. .then I made foil boats for them on they go at 250 over some peach and cherry . .after a couple of hours of smoke I mixed some beef stock,red wine and some lemon myrtle pepper berry mix...shanks are ready for the liquid. ..covered them up and let go for a few more hours..near the end I made up some lemon mash boiled the spuds..melted some butter with lemon juice and zest with some capers..then mixed it with the mashed spuds yum..shanks are looking good..and plated put a shank on the bed of mash ..and poured the juices from the cook over it...tasted so good Outback kamado Bar and Grill

Peruvian style chicken on the OctoForks with a whole pineapple on traditional forks in the BB32. Seemed appropriate to spin the pineapple head with Dizzy Pig Pineapple Head. Get Spun!

This chop was smoked when I bought it from the farmer so I cooked it in the sous vide bath at 139F for about 5 hours then put it on the KK to sear and give it some extra colour. Started with sauteing onions in Red Palm Oil. Chop is ready. Plated. Oh, I can just taste it. The last two morsels.

I'm just back from a terrific two weeks in Morocco, keen on new ideas for using my KK. Tangia is a specialty of Marrakech. The pot shown has a two quart volume, but is intended for only a half kilo of meat. The idea is that others will handle the pot, not knowing the contents, but trusting that the pot can be placed at an angle. For example, the top photo shows tangias being reheated over charcoal for serving, at stall 97 in Jemaa el-Fnaa square in the Marrakech medina. A typical recipe that fits nicely, if one isn't going to tip the pot shown (two quarts capacity), is: 4 cloves crushed garlic, 1/4 preserved lemon seeded and finely chopped, 1/2 tsp ginger, 1/2 tsp ground cumin, 1/4 tsp turmeric, pinch saffron, 1 Tb butter, 1 1/2 Tb olive oil, salt and pepper, 800g beef (chuck roast from the end that becomes rib eye?), 1/2 bunch tied cilantro, 3/4 cup water. Mix all but the cilantro and water, marinate in the fridge overnight (I vacuum packed), then add the rest and cook all day till melting and sauce reduced. One will surely need to adjust the water to one's technique. Tangia is traditionally made by men. The idea is that they own the pot (or they buy a new one for $2). A butcher that provides the beef or lamb will also include the rest of the recipe, in a matter of seconds. One then takes the pot to a bathhouse, where for 10 cents the person handling the bathhouse fire will also tend these pots in the ashes for the day. This is in the same spirit as the communal ovens I saw everywhere (and where I baked the bread from one of my classes), except at a lower temperature. My KK was still 200 F from last night's chicken. It was easy to add more lump charcoal in a pile against one side, set the guru to 275 F for now (to turn down once the pot heats), and leave this for tonight's dinner. In the footsteps of Dennis our spiritual leader, who teaches us by example the confidence to embrace life and see everything through to its logical conclusion, I'm signed up for pottery classes nearby in Concord, CA. If one isn't going to tip a tangia, one would prefer a modified form to use in a KK. There are many other shapes I'd need to commission if I didn't learn how to make them. Earthenware in the KK is a great way to invoke the holy trinity that birthed our species of food, clay, and fire. After learning partially glazed earthenware I hope to move to New Mexico mica clay, which is close to indestructible. This is the same clay as La Chamba pots, or Moroccan Souss tagines. The Pueblo people of New Mexico perfected this form of pottery, and the clay is available now.

I went to my favourite fish market looking for a fish for some friends that were coming over for dinner. To my surprise they had a shipment of Tasmanian sea trouts. I had first seen these at the famous Sidney sea foot market. When I saw them here in Montreal, I had to get one. Here are the results:

I promised to do a comparison of my KKs loaded up with chickens. Here it is, using relatively small 1.5kg chickens. There is no way I am ever going to cook this many chickens in one go but I hope it is a helpful illustration. 21" Main grate only four chickens. 23" main grate only 5 chickens 21" main and top grates with one fewer chickens on the lower grate to fit them all in brings the total to 6 chickens. I am not sure this would work because there is practically no clearance between the top of the chickens on the main grate and the bottom of the top grate. And finally, the 23" main and top grates with one fewer chickens on the lower grate to fit them all in brings the total to 7 chickens. Might be able to squeeze in an 8th on the main grate. Enough clearance over the top of the chickens to make this feasible.

I'm loving this post Tony b must be chucking a spaz lol Outback kamado Bar and Grill

Done some beef ribs in a Marmite+butter rub a couple of weeks ago....not bad, bit salty for my liking

Oh my goodness, Tony, that is awesome. I think I have been transported to Australia, we are freezing here, have the heater going in the greenhouse to keep things from freezing. The hummingbirds are all hanging around the feeders today too. These are phone pixs through my kitchen window but you get the idea. There are 3 other feeders with the rest of the flock hanging around.

Why? did you lose a bet?

Paybacks to you down under folks taunting us up here during our winter with beach pictures! It's 95F here today and staying in the 90s the whole holiday weekend! Might even flirt with 100F tomorrow!! Gin & Tonic weather, baby!!

Was going to get a whole chook but went for some dummies.gave them some rub..on they go with some potato bake.. My favorite glass slipped from my hand and smashed this is the new one. Outback kamado Bar and Grill

Wow, that is interesting and the best part is soon we will be able to order our clay pots from Syzygies.

When we grill whole fish, and we do grill a lot here, I proceed as follows: I heat soak the kk to 400F. Leave it at this temperature for 15 minutes minimum. I wipe a clean grill with paper towels or a cloth soaked in oil with high burning point. I actually use grape seed oil. I then place the fish towards one of the sides of the grill with the back side of the fish facing the centre of the grill. This I have found helps with the turning of the fish as well as the actual cooking of the fish, as the thickest part faces the centre where the heat is more intense. I adjust the temperature to 350F Let the fish cook for between 15 to 25 minutes depending on thickness. Turn the fish over using two wide spatula. It is very important that the fish is turned only once. If you attempt to turn it more than once, it will likely fall appart. Continue cooking for another 10 to 15 minutes. The fish is done when you can separate the flesh from the bone. With little bit of practice, I am sure you will be able achieve similar results. It works for us every time. The photo below is of an arctic char, which I did last week.

Sauced and Rady to go Outback kamado Bar and Grill

Looks good try vegemite next time Outback kamado Bar and Grill

Hahhahaha. If it makes you feel better, I have kids sports this morning. Will be watching in the rain. That said the sun is breaking out. Perhaps it will be down at the beach this afternoon. Sent from my iPad using Tapatalk

Get the F out! You gotta share this one with us, not that I'm ever going to make it, but I'm just curious as hell to see it!!

You people are seriously f-ed up!!! Vegemite ribs, marmite pizza, yeast ice cream - crikey!

Serious plate, mate! MacKenzie worthy! LOL

I was thinking I'd wait until you graduated to the mica clay. That would be a real collectors item.

Tekobo sounds like you need to get another freezer lol.

Ha ha ha ha. No @Paul, I haven't lost a bet. However, I got home last night and realised that my plan to buy chicken wings for Marmite and thighs for jerk chicken has to be put on hold. The freezer is rammed with my new Italian purchases and I am due a whole mutton sheep and two beef rumps in the next month. Help!! So the plan now is to make a Marmite rub for ribs and jerk pork sometime in the next week or so. I will report back honestly on the former. Having remembered how much I loved the Marmite butter I am hopeful that this will be a good experiment. Another thing to try is yeast ice-cream. No, the Italians haven't gone and broken with tradition. We crossed the border into Slovenia and had the yeast ice cream at a nice restaurant. I think it will be cool (excuse the pun) with something sour like gooseberries or rhubarb. I do draw the line at Marmite pizza though. One for @Pequod to pioneer methinks.

Gave them a spin. Outback kamado Bar and Grill

Outback kamado Bar and Grill

That looks so good .red palm oil is good to Outback kamado Bar and Grill

Nice pictures. Sent from my iPad using Tapatalk

It's taste is close to that of salmon but more succulent and sweeter. It was a real treat.

20# of ribs, 50/50 St Louis & baby back. Doing them with big Bob Gibson wet approach.

Alimac asked me where to find my un crating thread .I found it but I also found this pic. .seeing my motor cycle stand .hit me miss my bike but love Ora . https://www.kamadoguru.com/topic/29140-ive-been-holding-off/ Outback kamado Bar and Grill

Silver lining in every dark cloud!

I went shopping out of town yesterday and bought a whole pork belly and after trimming the price per pound was half what I pay at the local supermarket. It is trimmed, in two pieces and in the freezer.

It is a 3 stage process. The foil step takes up a lot of room. Dry, bone down Wrap each in foil with apple/grape juice, meat down. Out of foil, more dry rub & sauce, bone down

Hey, you seem to be influencing my food choices from afar so you might as well turn up and do it in person! You might have saved me from myself when it came to ordering those horrible wings and ribs last night. So, the deal is that sometime in the next five years I will make it to Perth or you and Dee have to make it to the UK or somewhere in Europe where we can eat and drink to our heart's content.

Thanks for posting the link mate! It’s a funny old life hey, especially when the bad things happen. I’ve been very fortunate in my life to be able to travel and live in multiple countries and experience some amazing things. Most of it has been positive, which I am very grateful for. Those negative experiences were obviously bad at the time, but they had yielded very positive opportunities out of it. It looks like this is the case here where the loss of your bike has yielded the positive opportunity to get a KK and experience another type of joy. Sent from my iPhone using Tapatalk

Got of early yesterday had a rack of ribs that I got on Saturday was going to freeze them but luckily I did not have to. .scored the bottom and gave them a purple Crack mix ..then cleaned up the top ..sprinkled on some plow boys. .smoked over cherry looking good. .sliced .and plated . Outback kamado Bar and Grill

Here are a few pictures I took of my trip. Sorry about the Resolution I had to take pictures of the pictures LOL. These first two are of a aqua duct in Spain, that thing was really high. The second is me crossing it. The lady I was with was fearless she ran along just one side like it was nothing, after she took the picture I got back in the water. The next one is a nice shot of the Sphinx and the pyramid. The next one is picture you don’t see to much of the sphinx it’s the back side. That next picture was taken in Spain of an old Roman amp a theater. The next one is a picture of emperor Khufu‘s Sarcophagus it’s in the largest of the Pytamids I don’t think the public is allowed inside anymore,but back in those days I was lucky. The last photo is one of my favorites, if you look closely I am standing on the top of the pyramid with my arms outstretched. This is a step pyramid and the third largest at this site. There was a fox living on the pyramid. Actually you are not allowed to climb the pyramids but I cheated and did it anyway. Hope you like them .

Summary of the smoke generator tube I lit it at 9 AM this morning with a full tube of mini chunks .I lit it both sides of the tube 2 to 3 minutes each side. At 12:30 PM added more many chunks then proceeded to burn it till 1:15 pm. And I have never used anything like this in a 35 years I’ve been cooking barbecue this thing is impressive

Oops 12 not 11

Rainy and windy here trying to get best photos to see the smoke

Hour +

Magic chips! Amazing. My cold smoker still looks brand new, I guess because I haven’t used it yet lol.