Leaderboard

Had some left over John Henry's rub decided to scrape them all together and put through the coffee grinder to loosen up almost got another jar. ..gave the ribs some purple Crack on the bottom ..gave them some chilli oil..then the Henry's mix. .on they go over cherry. . Looking good to me..ready for a rest..yum ready to slice. .and sliced .. .plated with some air fried chips and corn .. Outback kamado Bar and Grill

When cooking four full packer briskets at once, it helps to have real estate inside the oven. And the 32” Big Bad definitely has real estate.

Decided to make a nice beer bread to go with my secret recipe for Marmite butter. Had to be done in the steam oven, of course. Here is the bread scored and ready to go. Into the steam oven. Even after several minutes it’s still venting steam wherever there’s a hole. And voila! Oven spring anyone? Look at those micro blisters. Still cooling. Later I’ll slather it with my secret Marmite butter. Mmmm mmmm good!

The Husband recently received an email about magnums of wine, explaining why they were the better way to store wine in the long term. It included a story about Winston Churchill. Apparently Churchill said that a magnum was a perfect amount of wine for two gentlemen to share over lunch, particularly if one of them wasn't drinking. Well this amount of meat was the perfect amount for four people, particularly if two of them are older and don't eat quite so much as they used to. All trimmed up and ready to go. We bought two KKs so that we could cook at different temps concurrently and also so that we could get the timing right for serving. Even so, I often try to sequence things with one KK because I can't quite bring myself to light two KKs at once. Today I reminded myself that I ought to be true to the cause and bravely lit both at once. Here are the obligatory veggie shots, this time in the 21" And the now for the meat shots. I have still never done a reverse sear. The steaks were only about 1" thick and I wanted most of them rare so there didn't seem to be a need for a reverse sear. No fat collection mechanism either. I do like the taste of the smoke from the burnt fat, particularly as it is only from a few minutes of burn. I am keen, however, to hear if there are other and better ways to do this. Done And yum Let's hear it for the dairy cows! This is just another picture of cooked meat but I can assure you that it tasted exceptional. Not butter soft but with texture and great flavour. If this takes off it will be a good way of helping to keep dairy farms afloat, alongside promoting the sale of baby male calves for humane rose veal.

Okay. Picture before the wrap Sent from my iPhone using Tapatalk

Got myself a neck fillet / collar .injected it with a mix of apple sauce. orange juice. And bourbon .I usually go straight but am tossing up weather to foil with some orange juice .may go half way foiled but boat style then wrap at the end to maintain the bark .who knows lol. . Gave it some Henry's mix. . Ready to go. . On over cherry .. After two hours. . I gave it some kakadu plum. .let it go for a while.. I mixed up some outback spirit with some orange juice. .made a boat lol..put the collar in with the sauce..wrapped it close .. See when it get to around 200f. Ready to rest ..wrapped and waiting . Outback kamado Bar and Grill

I have mine less than 72 hours and I am trying to figure out how to get another... I think my 32” would look awesome with a left cabinet with the same options as my custom right side but add a shelf for a 22” hi-cap table top So I opened up my cold smoker for the pork shoulder cook.

Wasn't it just. We live vicariously through every new KK owner's journey. That's the only thing that stops us from mortgaging our homes to buy yet another KK so we can feel the buzz again!

Baby backs with Lane’s Sweet Heat and Spicy Apple BBQ sauce (from Steven Raichlen’s Barbecue sauces book) and @Kevin H inspired Barbecued onions from Project Smoke.

Bizarrely, marmite has a role to play in my access to this beautiful lump of rump. The restaurant that served us the wonderful marmite butter also served mutton. My friend's teenage son said the mutton was "life changing" after he had eaten it. I asked the chef for his supplier's name. And so began a long saga. The supplier only sold to restaurants and his website said sales were "by invitation only". I badgered and begged and even threw in a bit of needle by telling him that I regularly buy from one of his main competitors. Eventually he gave in and has been supplying me with ever more wonderful old sheep for the last couple of years. When I asked for another sheep a few months ago he sent me a note about a scheme they have going to improve the welfare and sale value of old dairy cows. Once dairy cows become unproductive they rest and feed them a special diet for a further 7-8 months to get them in tip top condition and then sell the meat at a premium. Under normal circs I might have thought this was a wheeze to con me out of my money but I had seen the Netflix programme about steak which included the mad Spaniard who specifically breeds bulls/cows to an old age to deliver what they considered to be the best steak in the world. I was all in. The supplier managed to persuade me that I didn't need half of a 440kg cow and that I should try a rump first. Hung for 60 days, the aforesaid rump arrived last week. Here it is with most of the mould rubbed off and cut into steaks: I know the green from the ageing process looks off putting but I tell you, these are some of the best steaks I have ever seen or smelt. We ate some chopped up raw and had an off cut with chips for lunch yesterday. Both very very good. KK action tonight. Will report back.

How appropriate!

I’m pretty sure Vegemite never goes bad (Lord knows it was never “good”). It will be feeding the cockroaches after the apocalypse.

Wow look perfect nice cook! I received my vegimite Yesterday. Anybody know how long this stuff will last after I open it? I may try it on some raisin bread tomorrow. Very very thin spreading. LOL

Made some hamburger buns this morning just so I could have fresh buns for a pulled pork burger. Pulled pork burger. Add a little sauerkraut relish and we have lunch.

Truer words were never spoken!

LOL - I actually bought a handmade (in Portugal) ceramic baking dish. It was really, really expensive but it did come with a free WFO

I got a couple of new accessories for the WFO. The first one is not really new just repurposed into a new accessory. I cut my old pizza peel down. It is now a coal rake/ash scoop.  My second accessory is a remote temperature gauge. It came with an analog gauge in celsius that the people who sells these ovens fully admits it's a piece of crap. When you pull out the gauge there is a brass tube that runs to the inside of the oven. That tube sticks out on the inside of the oven by about 1 1/4". Looking at the length of the temperature gauge the thickness of that front wall is about 10 1/2" That is being replaced by a ThermoQ Bluetooth version with a high temperature flexible ceramic probe rated up to 2,200*f. It is 10' in length. Here is the installation of this unit. At some point in the future I might shrink wrap the cable in black or gray. This is Bluetooth connected to a tablet. The Bluetooth range easily reaches the porch where I sit. It'll reach into the house but not quit to the kitchen counter. This is the live probe display. Of course I had to start a small fire to test it out It also has a graph mode. At around 9 minutes I pushed the fire to the side and added more wood. At about 18 minutes I once again added more wood. Since I wasn't cooking anything I didn't want to waste any more wood so I just let it ride at that point. Very, very pleased with this purchase. This is basically waterproof and built like a tank. It can accommodate 2 probes and has a wide selection of probes. It's not cheap but worth every penny.

Evening All, I’ve been on www journey over the last 12 months looking for that perfect upgrade from my gas Webber Q! I looked at everything but found myself coming back to the KK. I was yet another person tossing up the 23 or the 32 - in the end I couldn’t escape the lure of the Big Bad. This is a quick note to thank all the posters on the forum, and of course the very patient Dennis for all this information. The KK is on the ship, due in 4 weeks so I’ll be sure post some pics once we eventually crane the behemoth 11 meters up onto the new terrace. Regards John

Okay. This brisket is going in tomorrow. Will have to get up early for this one. Sent from my iPhone using Tapatalk

Thanks, Bruce and tekobo.

Awesome bread @Pequod! Looking forward to the verdict on the "special" marmite butter. I made the mistake of showing The Husband a picture of your bread. You need to give us the recipe and instructions for making that bread. Otherwise he might find you and move in. He is fairly clean and tidy but I suspect giving us the recipe would be less hassle.

What's for dinner? If the weather ever gets better round where you live I might make it over for a meal. Or two.

and you have room for more.

Grrrreat looking bread.

Textbook loaf!

Mac NICE cook! You make beautiful bread that sandwich looks delicious, and those rolls look perfect. I made a loaf of raisin bread a couple days ago, but used my bread making machine. I know I cheated lol

Lol! No. Not this time.

Go for it!!! If you sous vide first, then sear on the KK, you'll kill 2 birds with 1 stone!

Ain't that the truth!

Thank you all. Especially pleased to hear from you @Tyrus. The meat was yummy. @Pequod, v interested in the Piedmontese beef. I find the breed of animal makes the biggest difference to taste. Ageing amps it up but isn't the be all and end all for me. Because of the long lead times with aged meat I happen to have a lump of 75 day aged Longhorn arriving this week. That tastes different again and I think I will cut into 2"+ steaks so that I can try the reverse sear (or even sous vide!) technique.

Very inspiring! Now I want a funky old cow. There is a local farmer who sells Piedmontese beef at a nearby farmer’s market. I doubt it’s funky, but it is genetically different from usual beef cattle in that it is far more lean, and yet is supposedly very tender and flavorful. These things would seem to be at odds with each other, since we’ve been taught that fat = flavour. I feel an experiment coming on...

tekobo, that steak looks awesome, nice grill marks, moist, mouthwatering. BTW, I loved the magnum story.

Everything is looking good mate ..stoked to see you having fun..I know you and each grill has its purpose you use them so well Outback kamado Bar and Grill

Nice cook looks pretty tasty.

Nice.

Loving it. It’s a beauty and what a lovely setting. Nice dog too. If it’s anything like mine it will love the KK. When ours sees me cooking on it, he will not eat anything else until he gets the bbq scraps. Spoilt dog! Sent from my iPad using Tapatalk

Thanks guys. I went to the footy last night with my boy. Our team won their 10th game in a row. That said, they nearly gave it away in the last quarter. My plan was to put it in the morning but I was still awake at 12:30am so thought I would get it started. By the time I got the KK fired up and meat prepped it was near 1:30am. So hopefully I should be right for 5pm dinner tonight. It’s 5:30am and it looks like it’s starting to stall. I have butchers paper on the ready. I will take it off and put in cooler when done. Here’s the temp chart thus so far. The temp in the KK is pretty steady. I started on 225 and it’s gone up to 237. No fan involved. Sent from my iPad using Tapatalk

@tekobo 3:30 am but it was for work and not to bask in all the KK glory. But I did have a huge smile on my face when I looked out the back window at my KK. thanks @Bruce Pearson I honestly couldn’t be happier with this cooker and all of the great things that come with it. @DennisLinkletter yep I am left handed that’s why we did left table and right side cabinet.

Thanks! Still eyeing my own WFO acquisition, so watching your experience is very informative. Alas, with one daughter starting college this fall and another getting married next Spring, will be challenging to slide one onto the patio past the wife’s ever watchful eye (but it comes with a goat! Honest!).

All eyes are on this.

The probe end is pushed into the tube about 11 3/4" so it's basically reading the inside dome temperature. I have a really nice peel I got from GIMETAL. And of course I also have a wooden peel for launching the pies. Now I just need Mrs skreef to finish some landscaping.

Looking forward to the cook. Mouldy meat? I thought mould was bad for you?

Oh my! This is interesting...

Awesome looking brisket @sfdrew28. You say it's your best ever - it must have been ridiculously tasty!

Did a brisket flat. Took almost twelve hours and it came out to be my best brisket yet. Crunchy candy like outside and super moist on inside.

Pizza night.

That's an odd place to keep your BS? Oh, wait, you meant Baking Steel!!

Worked for me! When it came time to add the 32 to my 23, my wife looked at me in that way only a spouse can (penetrating to the depths of your soul...yup...she sees right through me) and asked, “is there a bigger one?” To which I replied, “well yeah...but it’s huge. And it comes with a goat. Too expensive and we already have a goat.” Worked like a charm.