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My garden work is just about done for a while and I celebrated with a KK rotisserie cook. Cornish hen was on the menu as well as macaroni salad. 1 hour @400F, I was expecting more colour but the Thermpen said it's done. Plated.

After reading a thread on this I decided to take my Grates all three .to work where we have and industrial cleaner. put the racks in. . After 7 hours it's eating away nicely. .gave them a slight wipe . . I'm leaving them overnight and until tomorrow arvo near the end of work then I will hit them with our super doopa power washer . Stay tuned lol Outback kamado Bar and Grill

Vegemite Crack toasties the new trend lol. Outback kamado Bar and Grill

Okay, "broken my duck". I had to look that one up. This site is doing wonders for my vocabulary... chooks and snags and ducks, oh my.

Today my wife and I placed an order for a BB32 Cobalt Blue Pebble Got a few accessories for it. Rotisserie Cradle with the 6" and 8" reducer, Hot/Cold Smoke Generator, Basket Splitter and Teak Grate Grabbers. Very excited for it to show up! (Not very excited to move it into the Lanai, that will be a lot of work) Hoping to do a lot of fun things on it.

Almost looks like those grates were smeared with Vegemite. Couldn't you just lick them clean?

As long as we're all learning dialects..."whizzing" in "American" generally means something different from what you intended, and usually follows drinking.

Breaking one's duck on a thread about a chook feels appropriate. Twice I brought home armfuls of kale from the allotment and twice I never quite got around to making that smoothie. I am not that good at incorporating veg into my diet so I am hopeful that getting into the habit of whizzing and drinking will mean I use my crops AND "eat" better at the same time.

Yes. "Broken my duck" is definitely going in my vocabulary. I've already incorporated some Aussie with chook, roadkill, snags, arvo. Now I just need to learn English.

Won't dwell on this recipe as it is a non-KK cook. Followed the instructions here http://www.huangkitchen.com/marmite-glazed-pork-ribs/ and marinaded and deep fried the ribs. As insurance against hunger I had a couple of deep fried ribs before I rolled them in the marmite sauce. Here they are in the wok: Here they are on my plate with some KK roasted beetroot, something else I am learning to like: They tasted really good. I slipped a bit of cayenne powder in where the recipe called for pepper and I might reduce the maltose and honey by a third on any future try, just to cut the calories and sweetness count.

I'm growing a lot of kale this year. I read that the nutrient value reduces relatively quickly after picking so I thought I would do the greenhouse to smoothie maker to tummy in minutes test. Whizzed up a pile of kale, a pear and a lime. It was really tasty for something that is so good for you! That has broken my duck and I am now going to make the most of my crop by having a smoothie at least every other day.

Thanks, everyone. Bruce, I will get some garden pixs and do a post of it. tekobo, I know it would be hard to pass up on a kale smoothie, or would it

Just shocked with the thought of another unique and unexpected ck & sk epic endeavor. You going to start making kamado's soon and give Dennis a run for his money?

Just received my shipping confirmation for my new roti rod can not beat the customer service! Thanks Dennis!

Ever since I said I would try out some marmite recipes I have, somehow, found an excuse to avoid making them. But yesterday was the day! There must be something about the day-after-Bruce-and-Dennis' birthday that makes us all brave I settled on the recipe at the end of this article: https://www.theguardian.com/lifeandstyle/wordofmouth/2011/jun/30/how-cook-perfect-barbecue-ribs Mixed up the marinade/glaze ingredients 2 racks of baby back / loin ribs 1 tbsp Marmite 1 tbsp English mustard 1½ tsp smoked paprika 2 tbsp tomato ketchup 2½ tbsp dark muscovado sugar Messy. Smelt good though, like an authentic BBQ sauce. I have always done my ribs hot and fast. They are relatively skinny and I cook them for about an hour at about 180-200C. They are chewy but that is what I am used to and like. Today I tried low and slow. Used whisky chips for the smoke and cooked on the indirect side in my 23". I waited and waited and waited and was rewarded with the crack when I lifted them with my tongs. Please tell me that was right! Moved the rack over to the direct side for 2-3 minutes, slathering with more of the sauce on each side. And here they are, "plated" Verdict? I actually like the marmite sauce! You can taste the marmite umami tones and it is a good sauce overall. I think I prefer the texture of my hot and fast ribs but it was good to try this method. Liking this start to my marmite adventure. Gonna try a few more recipes...

9" Moroccan Souss Tagine Charcoal Brazier - Majmar Majmars are far easier to control than I imagined. No directions; I soak mine for extra protection. Sand goes on bottom. Only smaller pieces of charcoal lump fit for refueling, without moving the tagine.

I think this is where I come in and say that food cooks best on cobalt blue pebble. And I can prove it! Whatever your choice of size or colour you are into a very exclusive and special group of people. Welcome.

Welcome to the group, now if you want to stay in the group you do need to take and post lots of arrival photos.

Congrats! The BB32 is an excellent choice. Good news is that moving it is a brief amount of pain for a lot of gain. I recommend bribing four Army ROTC students with a steak dinner to move it for you!

"Whirring" fits in this context.

Ahh. American dialect is interesting. Suffice to say, I won't be searching for or using that word again!

Sure looks appealing and I'd do the same with the alterations.

Tekobo! A kale smoothie? That sounds about as appetizing as a Vegemite sandwich LOL

Awesome!!! That’s even better! Starting to get really excited now

It’s being shipped on the 27th, did you say it took about 2 weeks to get to freo? Going in that timing the ship should land around the 11th July so fingers crossed I get it delivered the following week

He posted that he was getting some .so I Googled them lol hence my original post . Not long now till your grill rocks up Outback kamado Bar and Grill

That sounds good, definitely worth trying if they’re local!

Really great post. This is just a beginning thought in our brain. We've done a little looking on the internet but figured later this summer (after vacation) we would start more serious research into this idea. If you could start a new thread when you post a few pictures I would appreciate it.

We both think it would be totally awesome making our own ceramic cookware.

Raymond is selling them @ $35 for 10kg box look like red heads / robot turds lol and KK coco .I like that they are all natural might give them a shot. Going from red heads this style is a bitch to ark up but you get that non smoke profile that enhances your chosen wood flavour Outback kamado Bar and Grill

Looks fabulous Mac!

@ckreef Will do! While I'm using a community pottery studio (worth it for cleanup issues alone; they recycle the old clay and have barrels of cleanup water to avoid choking drain pipes), everyone there is into decorative glazed pottery. Even their standard bisque firing temperature is high for ideal cookware: In any earthenware pot exposed to direct flame, a higher kiln temperature makes the pot less prone to cracking when dropped, while a lower kiln temperature makes the pot less prone to cracking when exposed to flame. I take this advice with a bit of skepticism. First, one can buy heat diffusers as carbon steel disks from eBay, for a song. Second, many cultures have worked out curing clay pots to improve heat durability; simply soaking a pot that hasn't been recently used makes a big difference. All that a correct kiln temperature does is improve the odds and longevity. One needs to think like a Moroccan: when the pot inevitably breaks, go buy another one for $4. Add two or three zeros to that price for the best New Mexico pottery, and I can understand why people are careful. To put kiln temperatures on this, think of a leading zero on a firing "cone" temperature as a minus sign (you know this, but other readers might not). From cone 1 (final temp 2109 F) temperatures climb to cone 10 (final temp 2381 F) or descend to cone 04 (final temp 1971 F), cone 010 (final temp 1679 F) and so forth. My studio bisque fires to cone 04, and glaze fires to cone 10. The Mica Red Low fire (018 to 04) that I want to master needs to be fired cone 010 to 017 for cookware. No one else is doing this, so I'll need to pay for entire kiln runs in their smallest electric kiln, just to fire a few pots at a time. We haven't discussed this cost yet, but the place is price-conscious and assumes everyone is. I'm asking myself how many times I can run their kiln before it makes more sense to buy a $1,000 kiln to use at home. If one is willing to commit to low-firings only, such kilns are simpler and cost less for their size. I'm picturing one piece at a time, and I don't want to limit diameter (14" ??) or height (12" ??). The smallest kilns are clearly only for mugs and such.

That does look interesting, free shipping over $35 too! It’d be good to see how this burns in a Kamado. Sent from my iPad using Tapatalk

Beautiful plate, Mac!

That looks great Mac. I was just about to make myself a kale smoothie. Will stick with the plan but lunch is now very much on my mind!!

@KismetKamado why are you confused by my post? Yea a bit off topic but custom made ceramic dishes would be the bomb. Home kilns are only marginally expensive. Compared to all the high end outdoor cooking appliances I have a home kiln and everything needed to make custom ceramic would not be that expensive.

Looks deeeelicious Mac. I’m curious what have you planted in your garden?

it's all scheduled to arrive June 19 which would be great as it's my birthday. just read the owner's manual. holy cow! what have i gotten myself into?

100 pounds live. More like 60 something dressed. Rubbed him in salt night before, filled cavity with apple/onion/herbs and sewed him up. A bit crowded but fit on second grate with double bottom underneath to collect drippings. Cooked at 205. Took about 3 hours to get to temp. Total cook time about 24 hours. Last 15 at 350. Loin got to 200 in about 12, shoulders about 20. Ham took full time. Used Fogo charcoal with some apple wood in smoke pot. After he came out, made paella in the double bottom at 340. Rice took about 20 min. Seafood took less than five. Torrential rain over dinner but it cleared up. If if I did it again I might go a bit longer at high heat the end. Skin was more chewy than crispy. I thought of brining him in the bath but honestly not needed. I might foil the ham as that was the slowest.

Yep looks like Jon went whole hog on this cook lol

@Syzygies I would love to see some pictures of your clay cookware. Me and Mrs skreef have recently contemplated buying a home kiln so we can fire our own custom sized cookware.

Gigantic 4-6 per lb. count shrimp and fresh zucchini. Seared on lowest level. Other side not shown was leftover black eyed peas mixed with silver queen corn. I used Cajun seasoning on the shrimp, and it may sound weird, but I used brisket rub on the zucchini and after pulling from the fire, a sprinkling of purple crack. It turned out delicious! Wife raved, which pleased me greatly.

Love how you simplify everything lol.your knowledge has amazed me opened my eyes Outback kamado Bar and Grill

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.

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

I'm soooo jealous, Syz. Morocco is in my top 5 bucket list destinations. I love the food, music and culture. I can only vaguely imagine how wonderful the spice markets smell!! I just ordered more Ras El Hanout and preserved lemons for an eggplant tagine that I promised a friend for dinner next week. Not enough time to make my own lemons, which I usually do. I was surprised that I didn't have a jar in the pantry? However, I do draw the line at Smen.

Pottery takes lots of practice. One hears music, or eats food, and it's gone. Pottery needs people willing to pay postage, or else I'm going to end up with a clay pot graveyard in the corner of my garden. Just describe what you want, and don't expect it to last forever in use till I move to mica clay. In Morocco they use high flames, expect everything to eventually crack, and go out and spend another $2.

It would probably taste better if you warmed it up in your KK