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This afternoon I did a basket rotisserie KK chicken, 6.7 pounds at about 400F. Chicken is ready for the rotisserie. Strapped that chicken in place and put it on the KK. While the chicken was roasting, I had a very nice lunch, new to me but I will be doing it again. Last night I made some chickpea tofu. It had pepper, cumin, cayene pepper, garlic granules and onion powder. It is nothing like that stuff you buy in the store, very tasty, reminded me of chicken flavour and it was spicy. Nice texture too. Served it with some spinach from the garden, and some roasted mushrooms. I should have done more mushrooms, next time. Chicken is done and it apparently had an accident or was beaten up in the roasting process. I think it was because it was partially frozen and while I clamped it in tight when it thawed it shrunk and bounced around in the cradle. Still tastes just like it is supposed to.;) Unfortunately I only have a phone shot. Roasted Chicken. When the chicken came off the KK I put on a Syzygies' Residual Casserole. You really have to smell this, it fills the house with the most wonderful aroma.

I have Tabasco pickles, mayonaise,BBQ sauce,marinades, ketchup,steak sauce, Caribbean style steak sauce, and garlic grilling marinating sauce. Plus all the flavored Tabasco sauces. My favorite so far is the sweet and spicy Tabasco sauce. I didn’t know Tabasco had so many different sauces and things in their lineup until I went to their website They even have a Raspberry chipotle sauce yum. I think I’m hot sauced out

I made an order from Tabasco and I think I got carried away! I think I have enough to last a lifetime LOL

Some like it HOT. Did it come with a poster of Marilyn Monroe? With all the spice and I do say attractive lookin bottles would you be posting Cajun foods now?

You should see my pantry then!

Absolutely! Completely remember when getting a decent brisket or pork butt was like conducting a drug deal, speak to some bloke/s you’d never met before, arrange the goods and the meet in a car park to pay for and receive said goods

Bruce, it is an old story. One of my first KK cooks was to make nachos and since broccoli loves cheese I put it on my nachos and Tony gave me the gears for doing that so every now and then I like to tease him about it. Yes, I still put broccoli on the nachos if I have it at hand.

Mackenzie, If you had a recipe for accident prone chicken, I would ask for it.

@ckreef - I wholeheartedly agree, especially after him buying the whole catalogue of Dizzy Pig rubs! But, at least he scored the 150th Anniversary sauce! @Bruce Pearson - that's going "all in" son, including the smoking wood chips! I was a tad more selective!

I'm almost thinking we need an intervention......... Just sayin............

Hi all, I don't have any pictures to share, but I wanted just write up my most recent cooking attempt for a larger crowd. Any comments are always welcome. To start - this is only the second time I have attempted to make a brisket. First time turned out very good, to my surprise - moist, tender, tasty, everything you'd want. Did a sort of low-and-slow, but added the "Texas crutch" at the stall. So, I did the same thing this time around, only I used a larger brisket and perhaps a poorly chosen cut. I went for all grass-fed this time around, versus grass-fed/grain-finished. Also this time around, I decided to try out my Pit Viper fan attached to my Flame Boss. This time around though, even though I thought I kept the temp profile around the same as before, the brisket turned out dry and some might say that when cut, the pieces could be used as an alternative to brake pads. I blew through two baskets full of charcoal (Rockwood), and I think it is because of running the fan. Even though I had the top closed except for maybe half a turn, the temp was always around 275. While the brisket was resting, I rotisserie cooked two chickens that turned out excellent - crispy skin, awesome golden/dark brown color, juicy. Total hit. So, I guess I learned the hard way that the KK really doesn't need a fan to keep a stable temp running the fan, at least with the Flame Boss, obliterates fuel don't use all grass-fed, low-fat beef brisket if you want something flavorful and tender dry brisket can be substituted for brake pads on light vehicles -Rob

Impressive sauce collection. You can never have too many IMO.

And not just the front end, but the back end, too!!

@RobCordeau, I know that sinking feeling when you forget to trust the voice inside your head and then find out it was right all along. The good news is that there is always another brisket and the hope that the next one will be the best ever. (As @_Ed_ is going to find when he gets a taste of mine.) I don't use a controller and cook brisket very low. I start with a half turn of the top vent to get the fire going but settle at less than an 1/8th of a turn of the top vent and one of the smaller holes on the LH vent giving me about 115C. Works well and doesn't burn through very much lump at all. Good luck with your next try!

A statement from one of the the Thailand Boys trapped in the cave. "Pipat Pho, 15 (nickname: Nick) - wrote in his letter he wanted his parents to take him for barbecued food once rescued" I'm a certified cave diver that has had a few scarey dives. This rescue will be the scariest adventure of their lives. I wish them the best. Pipat Pho (Nick), come to Reef's Bistro. You can have all the barbecued food you care to eat.

I used to do quite a bit of diving and went in a lot of caves and caverns in Florida. The visibility was close to unlimited and there was nearly zero current. It is a miracle they got all of those kids and their coach out having to deal with weakened bodies, zero visibility, and strong current in a several hour process. Nothing like some good Q to put meat back on their bones.

Lol bit like raiding orcharchards for smoking wood Outback kamado Bar and Grill

Yep for sure, Troy and Ray are great, they needed some guidance at the start too though, we’re hoping to make Ryan’s as good as the other two and make another go to butcher, now just to get one near ocean reef lol

That’s exactly what they want help with, the low n slow cuts are great from them now and they really understand the direction it’s all moving and what’s required / expected

I agree on the top vent setting being the culprit for the large lump consumption. There are two ways to maintain a given temperature. A very small fire with the top vent almost closed trapping all the heat (and moisture) in the kamado. This is the preferred method for low-n-slow in a kamado. You could also burn a hotter fire by having the top vent open more and introducing more air (from the fan). The temperature is still the same even though you're burning more fuel because you're loosing a lot of heat (and moisture) out the more open top vent. The end result is higher lump consumption and drier environment to cook in.

That’s the one, we went down and met them at the weekend. They’re keen to sponsor us and we’re keen to work with them, they’ve got a great outlook on butchery, they like quality and old fashioned methods which resonates with us all in the team.

Hey mate the Butcher is Ryan’s Quality Meats, proper butcher who have plenty of carcass on site and will cut whatever you like. Both the ribs and pork belly come from them and both were superb! They’re near Jandakot

Your tongue will be for ever burning lol Outback kamado Bar and Grill

, be careful, Tony, or I'll bring out the broccoli on my nachos dish. This is the healthy version.

Back in the day when I lived in San Jose, I had a 1975 Jensen Healey. I knew I-5 well. First time I hit 100 mph over in the valley, I remember the front end starting to lift and thought maybe I should back it down a notch!

Mac you are magical! Yum yum everything looks wonderful

That is quite the collection, Bruce.

Where’s the green Tabasco? Sent from my iPhone using Tapatalk

Yea I think you got a little carried away - LOL

Wow! I had no idea there were so many. They might should have included a little Pepto as a thank you! Lol! Let us know your favorite.

I'm guessing that using only the smaller pieces of lump might have something to do with it, but certainly not all, as small pieces do burn up quicker. I don't think the brand of lump here made any difference, as I've used both and they burn about the same. Next time, line the bottom of the basket with larger pieces and toss the smaller ones on top to help get it going. A full turn on the top was far too open for a low and slow cook. I'm leaning toward that being the culprit here over the size of the lump. One of the tricks of using the fan systems, regardless of brand, is to minimize the natural draft through the grill and rely on the fan to supply almost all of the air needed for combustion. With your top vent open that much, the grill was able to breath on it own. I'm surprised that your temps held as low as they did. I would have expected you to be about 100F higher than that for this top damper opening.

No doubt it will have my own spin on it; if nothing else, it will have Purple Crack in it - LOL! I'm just intrigued by whatever it is in the one you sent me that I can't put my finger on?

And the fight was on.

@tekobo that sounds fun! you do a Dexter, and I'll grab a USDA from Tom Hixson and we can compare notes! The only even close-to-great UK brisket I have managed was indeed a Dexter, but I used the flat for braising and just did the point. Which is the best bit anyway...

Looks like it is going to be a late night here, the Cereus is going to blossom tonight, I think. There are 3 that are ready to open and 2 more that will do so in the weeks to come.

Tangles, it keeps me out of trouble, most times.

The morning after the big party, anyone know this feeling?

Don’t forget bread soaked in garlic and butter charred over the fire!

I second your thoughts on 100% grass fed beef. I don't care for it. As you noted, even if cooked "correctly" it still comes out dry and a bit chewy. As Aaron Franklin says, "Always buy the best cut of meat that you can afford." I have a BBQ Guru DigiQ-II and I've never experienced a cook that blew through that much charcoal. Something else is at work here, but you said that your temps stayed steady???? Oh, one last comment, YES - the KK makes the BEST roasted chicken!! It's almost impossible to screw one up. ckreef actually did a test to see if he could dry out a whole chicken on the KK - NOPE!

Many of us here are crazy big fans of Santa Maria style tri-tip. One of my fav dry rubs is Oakridge BBQ's Santa Maria. I even try and keep some red oak chunks around just for those cooks!

All of the above! Depends on what I'm doing. So far, I've only used the cold smoker for doing just that - cheese, fish, nuts, etc. Not used it for a regular hot cook. My dutch oven smoker pot is my "go to" for longer cooks (over 2 hours). For short cooks, I'll just toss the chunks on top of the lump. My rec's on "must have" accessories: 2nd charcoal basket and splitter (2nd basket makes swapping out a breeze), rotisserie rod/forks and basket (each has it's purpose), pizza stone and Sunbrella cover (especially here in the Midwest.) Load up the pallet with as much cocochar, coffee wood charcoal and smoking wood as it will hold. Only way to get it now in the States. "Nice to haves" are the cold smoker and double bottomed drip pan. Depending on the home for your KK, the side tables coming in handy or have Dennis make you one of his custom cabinets (if you want to splurge a bit.)

I was in your shoes about a month and half ago. 23 or 32 that is the big question. Dennis steered me towards the 32” even though it is just my wife and I for the most part. The true 2-zone cooking was a huge reason why he steered me the way he did. But when we hosted Father’s Day I loaded the top 2 grills up and still had a 3rd completely empty. I have got it up to temp to make Sunday breakfast for just the 2 of us in 30 or 40 minutes. So it boils down to personal preference, size constraints, moving constraints and I hate to bring it up money constraints. I justified going larger because if you troll through this site, the used ones don’t really depreciate and there is one post saying “there must be something wrong” or something like that about a 10 year old KK out in the elements in Seattle that looks better then my 3 month old garaged black grand Cherokee! My back ground in cooking is a little different then most on here. I came from the restaurant business and I don’t mean fast food! When Dennis and everyone else on here says this cooker will take you to the next level I was extremely skeptical!!! For Father’s Day I made ribs which I have never ever done before, my brothers significant other’s father is on the rib circuit and I was told is quite the rib man. I was told hands down the ribs I made were the best he has had. I took the credit with a smile. But when you can take chicken to 185, on accident, and it still is awesome... I can’t take too much credit for that. As for accessories cold smoker, basket splitter, pizza stone and rotisserie. I also went with a custom cabinet and covers. I am trying to weasel my way into some charcoal. At least get some coffee smoking wood. If you haven’t figured out here the people are pretty awesome as well. They are a wealth of amazing knowledge! After 10 plus years in 4 and 5 diamond restaurants and some time at a culinary college is about even with what I have learned here in the short time I have been a member. I am not talking about basics, your not buying a KK if you need help boiling water! I mean the recipes and techniques I have never even heard of or thought were even possible! Now I just need to figure out how to buy another one.