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Working on grilling techniques with the kk.

So i had done this twice on the BigJoe and everybody loves the Brazilian way. Made the chimichurri the night before, finely chopped not blended. Set up the basket with basket splitter pieces and SS pegs (don't tell the missus) 2 chunks of Pecan 1 of Jamwood Got the rump cap out and prepped it with 2 different salts Then onto the fire, was thinking 350f for about 45mins before i take the 1st slices, but now realise because meat is farther away need to up it to around 400f next time Sorry about the poor lighting and missing the money shot.....but had trouble popping out the roti-spit, i think something expanded with the heat and had to get out my pliers to crack the Blue Locktite so i could screw it back to get it off the flame. Oh well...next time But it was delish

Australia walks with you Aussie soldiers in Washington paying respect .good on them . Outback kamado Bar and Grill

Don’t ever let anyone tell you there’s a difference between grate and dome temps on a stable grill. Sent from my iPhone using Tapatalk

So I thought more chicken and as wondering what to do ckreef sent me some spices that I have barley used so I looked up old bay and chicken and found this . https://www.mccormick.com/old-bay/recipes/main-dishes/spicy-marinated-chicken. And thought hang on why subsitute when I can use the real thing . .mixed up some vegetables and gave them some old bay...gave the bottom some purple Crack mix..melted some butter and mixed it with some Chesapeake spice and injected the chook. ..rub the rest over and sprinkled with some more Chesapeake. .on it goes over a chunk of jam wood... Can't wait Outback kamado Bar and Grill

Sneak in a 32. You might as well save on the shipping Sent from my iPad using Tapatalk

Yeah they do. It’s a pretty serious oven. They sourced some recycled old school firebricks. There’s cement, 2layers of fire insulation and more cement. I actually have a picture somewhere of my father in law inside the oven building it. You can fit 2 adults in there. Reminds me to be good to the wife, as I don’t want to end up in there with a roaring fire.... To make the pizzas, they heat soak it for hour and a bit. Then they scrape out all the burnt wood and ashes. They mop the floor before putting in the pizzas or bread. It will stay warm for several hours. It’s not sealed like the KK but does retain heat for quite sometime. It’s still warm in the morning after an evening cook. I think it more to do with the retention of heat in the bricks and cement. They do roasts, lasagne, turkey and all other sorts. We have Christmas there and they will fire this up on Christmas Day for lunch. A roaring fire on 40 degree Celsius days.... not quite the cold Christmas’s you guys have. The salamis are good fun. It’s a early morning start cutting up the meat. We have had to change up the recipe over the years. We do much less salt nowadays. We put in fennel seeds, chilli and other herbs and spices. It hangs like that for weeks. We also make fresh sausages as well. Homemade is always great! Sent from my iPad using Tapatalk

give me a min or 2 for foto 3 pegs, 2 end ones held it in place once you slide them into basket

Going to post WFO money shots in this thread. If anybody has a WFO/pizza oven please feel free to post your money shots if you just don't feel like doing a complete cook thread. Had a long day cooking in the WFO yesterday. (while low-n-slow in the KK's). Had the WFO fired up for about 8 hours.  3 pizzas followed by artisan bread and then buns (for the low-n-slow pulled pork). The pizzas needed a slightly higher temp (and no more using pizza screens). The bread and buns needed a slightly lower temperature.   For a grand finale Mrs skreef put together a lasagna in my new terracotta pan from Portugal. I love this pan. It has a nice glazed interior. Lasagne went on covered in foil. WFO was cruising along at 400* with a hot bed of coals. Rotated at the 20 minute mark. At 40 minutes it was looking right but it needed the top browned. Threw a couple of small logs on the coals. Waited about 5 minutes for the smoke to stop. At this point I had some nice flames dancing across the dome. Mrs skreef reached in there (with a welding glove) and pulled off the foil. 3 minutes later a nice browned top. Sure glad I didn't wait for my 5 minute timer to go off. This instant broiler action worked really well. Next time I'll set the timer for 2 minutes. 

I told paul I was coping this pic .I shared it on a few sites either he has a mini loader or that's the biggest 23 I've seen lol. Outback kamado Bar and Grill

Started the dough last night and allowed it to ferment in the fridge overnight. Sauce made with last summer's tomatoes, salami, onions, red sweet pepper, mushrooms, anise, fennel and spicy Monterrey Jack cheese- Added some Parmesan cheese. KK is heat soaked. Almost baked. Basil from my starter plants in the greenhouse.

Yet! No predicting the future, Charles, especially when adult beverages are involved!

Looking good .plated. Outback kamado Bar and Grill

Got another one of my "bucket list" cooks under my belt yesterday. Based on the results this won't be the last time for this one. 3 bone, 6 lb, beef short rib plate. 1/2 load of Coco Car, full smoke pot of coffee splits. Had the rib plate on the cool side over a drip pan. Used the hot side for the sides and other cooks throughout the day. I've gotten to the point that I score anything with a fat layer. Just like the way it holds the rub and renders with a little more crispy bits. Kept the KK thermo at about 300F. The cool side grate temp was right at 250. Took about 7 hrs to hit 200F on the slab. The rub/crust was parts 2 parts brown sugar, 1 part salt, 1 part black pepper then 1/2 parts of onion powder, garlic powder and red pepper flake and 1 part of a good espresso grind coffee . Found come coffee syrup at Trader Joes. (you are probably seeing a theme here by now) This stuff is awesome! Rubbed the rib with the syrup then did a very heavy pack on the rub. Let it set for an hour before the cook. The Maui onions are in season now so had to do a version of Raichlen's from his Project Smoke recipe. At about hour 4 I added the top rack and put on some pit beans. Coffee Char Beef Short Ribs:

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.

Just received a email that my KK arrived in the local distribution center! Need to call tomorrow morning to make an appointment for it be delivered sometime in the next 3 days. Then I will proceed to cook every piece of meat in my fridge and freezer

I took about 1/8" off my spit rod with the Dremel so I don't have that problem anymore.

Thanks for all the advice guys, I’ve just transferred the $$ across, it’s just got very real and super exciting!!!! As for accessories, I’ve gone minimal with just the basket splitter, I would have loved to have gone nutts but for now that’s all the minister of war and finance would approve! I’ve got a good supplier of charcoal here too which I get for cost price so I can’t complain there, I’d love to try the coco char and coffee wood but that’ll have to come later. I’m just looking forward for that day I finally get the call to say it’s being delivered, exciting times ahead!!

Aussie, that dinner looks deeeeeelicious.

Don’t tell me that you are buying another KK.... Sent from my iPad using Tapatalk

Nice Sent from my iPad using Tapatalk

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

Nice cook!

Looking great mate .nice idea with the pegs Outback kamado Bar and Grill

Will add it to my shopping list while on the Bourbon Trail next month.

As noted, we love spending other folks money on BBQ toys! But, the truth is that you must load up that pallet with as much cocochar, coffee wood chunks and charcoal as you can, as it's impossible to get otherwise right now!

I dare not show these pictures to The Husband. He has got used to pizzas that are not round and are nowhere near as good as yours Mac. Will make him wait a few years before letting on that membership of the forum is not exclusive to the one owner in the family....

Good looking pizzas @ckreef and @Tangles, those salamis are the stuff of dreams!

Excellent color choice congrats on your choice you are for sure going to love cooking on it cant wait to see all the pics

Great pictures ckreef. Well, not quite money shots but my in laws built their own Pizza oven. It's huge! When we are around, they will make 12-15 pizzas for the family... yes big family. Below is a picture of the ciabatta they make in one batch. Also check out the Salami. 260kg from 2 pigs, a lot of effort and arguing resulted in 130kg of cured sausages and 60kg of cured pork. That was fun making that. The result was very tasty!

https://www.techly.com.au/2016/08/26/aussie-researchers-made-vegemite-beer-bad-sounds/ Outback kamado Bar and Grill

Sounds good tony this pre emtive text can get you in all sorts of trouble lol. Potato bake looking good..and the drumsticks. .plated with some corn ..the plum tasted good with the chicken. By the way tony have you tried it yet Outback kamado Bar and Grill

Must have been that fermented pizza dough[emoji16]

I must have been half baked because I forgot that there was a pork butt on the other KK. Only noticed it when I went to lock up for the night. It was fine but wouldn't have been if I had left it on all night. The June bugs are out tonight for the first time and they are there in full force.

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!

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

Serious plate, mate! MacKenzie worthy! LOL

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’ve been off the forum for a while and decided to show y’all something: https://youtu.be/pd3P31eCmBI