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Wow take my money lol. Outback kamado Bar and Grill

I made some steam buns and pork belly with a Chinese bbq sauce a few days back, I’ll definitely Be making this one again!

I feel like a grown up now. I finally got to do a reverse sear. Not totally sure it was necessary, given my lunch friend and I both like our steaks blue. She was worried I would overcook them but I was worried by her requirement that the meat shouldn't be cold in the middle. Sous vide would have solved that problem but I went for one experiment at a time and just did it all on the KK. Turned out just fine.

Its getting exciting, Dennis sent me some in build shots to whet the appetite! Hoping that it ships in a couple of weeks time!!

Love to hear it.. Still have not given up.. I've finally got the shipping company to agree to survey my factory to get an exemption.. Hope but still no light at the end of the tunnel..

Actually, waiting a couple of weeks to order the second KK gives another opportunity to obtain more coco charcoal...

A friend came round a couple of days ago. He is a tidy freak and took his mother down to our freezer room to show her my inventory system. He pointed out that the label that says "CAT CHICKEN & PHEASANT" might lead one to think that I eat my cats. For the record: we feed our cats (at least the two that are interested) a raw meat diet. This is where we store their packs of chicken and pheasant. Cat may well be tasty but my Bengals are not for the pot. Gratuitous cute kitty picture follows. Here is Sinbad. He is not from California. And he does not like kale.

Meathead’s Schmancy Hot Smoked Salmon smoked with Alder on the BB32. Trying out the new Gameboy...errr...Maverick for its first cook. Worked fantastically well. Easy peasy 3 probe cook. Signal everywhere. Can turn on/off alarms on every channel. I really like this thing.

We buy a lot of bulk meat at Sam's/CostCo/BJ's and portion them out into vacuum bags and freeze them for use later. Never had enough room in the refrigerator freezer, so we purchased a 7 cubic foot chest freezer. Every time there was a sale, I would buy more meat and stick it in the freezer. After a while, that freezer was stuffed full of every kind of meat available and we had no idea what was in there and where it was. So Mr. Bright Idea bought a white board and mounted it above the freezer and started writing down everything that went into the freezer and erasing what came out. That worked for about a month until I found out that not everyone in the household was following the rules (the names will not be revealed to protect me). Not to be swayed from my mission to know exactly what and where everything was in the freezer..........I divided the freezer into sections, got a clipboard & wrote everything down....................then LOCKED the freezer and hid the key. I'll fix those derelict freezer raiders!!!!!!! My locked freezer and hand written lists worked great all winter..................until this spring when I couldn't find something I was specifically looking for a recipe. WTH?????? So I did what any self respecting communist freezer dictator would do, took a total inventory of the freezer. Much to my dismay.........there were many discrepancies. WTH x 2?? I marched upstairs and confronted the other members of the household. When they stopped laughing & giggling....I was informed that they found the extra key to the freezer and were messing with me most of the winter. They couldn't believe it took me so long to figure it out. I threw away the lists yesterday!!!!!! Back to freezer diving!

I must admit when I first saw your freezer list, I had to stop and consider what was actually being conveyed by the message... We have two Maine Coons and they are not for the pot either.

I saw your post about the Maverick thermometer and resolutely refused to "like" your post or look up the thermometer online. That is my method of seeking protection from the buying genie. I am just hoping that @Chanly1983 takes the leap and goes for the 22" table top. That will satisfy my buying urges for a while to come. I love the 22" and don't think enough people buy them.

I’ve done that recipe and I agree it is excellent. Reminds me I need to do it again.

At last! I can say that I don't have to copy you with this one @Pequod. I have actually used this Meathead recipe and can say that the salmon tasted as good as it looks in your photos.

@DennisLinkletter darn it, I have been trying to take shots that will be good for Instagram. Didn’t even think about the bottoms, will keep that in mind. I know how awesome would a matching terra blue 22” tabletop on a teak cabinet cut to fit my 32” on the right with butcher block top covered by a Dennis designed teak pergola look in my backyard?

...actually...one thing missing is a second KK. Might as well get it over with.

I ended up just ordering one from griddlemasters.com. I got one to cover the four burners on stove. Custom made with three inch sides tapering down. Photos once I get it. Thanks for all the suggestions. Sent from my iPhone using Tapatalk

I'm a proud owner of 1/4" (wife friendly) and 1/2" (wonderful overkill) round Baking Steels. 3/8" is in hindsight the sweet spot. After my recent trip to Morocco, I've gone all in on clay cookware. There, they treat them like woks, and when they crack after a year of the inevitable heat stress, restaurants just go down the street and buy ten more for a song. I decided to get some heat diffusers to use on my gas range, to protect and extend my clay cookware lifespans. I remember the commonly available heat diffusers stateside as total jokes. What I wanted was smaller versions of a Baking Steel, which I found on eBay: eBay 3/8" A36 discs from carbon steel plate The quality is very nearly that of a Baking Steel. The edges don't draw blood. There's a mild burr one could remove, where the circle cut stopped; one could remove this or ignore it. Most importantly for anyone who has Googled the hassles in removing the surface coating from steel plates available in standard channels: These don't appear to be coated at all. I sanded with 600 grit black sandpaper, scrubbed with Barkeeper's Friend, rinsed completely, and then seasoned with thin coats of lard over a high flame. This is roughly the Baking Steel method; they use flaxseed oil, popularized by a famous blog post back in the day. The original use was for cast iron pans, that have a texture that holds the polymerized flaxseed oil in place. I found that it flaked off smoother surfaces like woks, unless one simulated actual restaurant use by introducing food starches with the oil. Lard is just easier, and the traditional Asian approach. (As a mathematician I can fight well above my weight class by religiously classifying other people's modes of thought. Logic can be a crippling disease. The reasoning here, "Gee Willikers! Seasoning works because the oil polymerizes! I'll just figure out which oil polymerizes the most, and use that, ignoring any other details of the thousands of years of practice figured out by civilization!" is questionable. A good comparison would be discovering that THC is an active ingredient in cannabis, ignoring the hundreds of minor compounds that create an entourage effect, giving different strains recognizably different effects. Here, nothing seasons a pan like lending it to a busy restaurant for a week. The various food starches are the entourage effect.) One must do something even for a heat diffuser, as carbon steel rusts, and direct flame is a harsh environment. For use in larger sizes as an actual griddle, of course one seasons. Of course, a copper disc just thick enough to not warp would perform much better than my 1/4" thick carbon steel. Aluminum performs 3x worse than copper, while carbon steel performs 8x worse than copper. Copper would even look nice; it's just expensive. Aluminum is the way to go for a heat diffuser, if one doesn't mind the look of aluminum.

It's funny you say that .I'm having left over pull pork tonight lol .made a pizza with it last night . Outback kamado Bar and Grill

Yum Outback kamado Bar and Grill