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Hi, finally getting closer to having a location for a KK. Just have to add the roof material and finalize size of KK. Trying to decide between 23” and 32 “, mostly cooking for family of 2 or 3. Like to cook burgers, chicken, roast of beef,pork, salmon and pizza. Regards

Yesterday we had more heat warnings out, 39C but that doesn't mean you can't have the hot dinner your were craving when you have a KK. Done. Plated with beets greens. I need to stop picking those tops if I want the bottoms to grow into nice beets for Aussie's burgers.

I agree that the celebrity status of these guys quite often overshadows the knowledge they have to give, don’t get me wrong, they absolutely know what they are doing, but competition BBQ is a long way from what the average person wants to put out. I know for sure that our competition entries is a long long way from what I cook for my family and friends, and for good reason. In a comp you get one bite to make an impression, this means you have to pack as much flavour into the bite as you can, if you ate the whole piece of meat then you would find it would be overly sweet / overpowering. I would wholeheartedly recommend members of a bbq team to take the courses offered by these guys, but people looking to increase their knowledge for cooking at home, absolutely not.

Thanks mate, yeah the weather has been rubbish for the last couple of days, had a couple of fences blown down in the storm the other night! Just finished cooking pizza, great success for the first cook but not a fan of the single day pizza dough, was nowhere near proofed enough and it shows in how much spring the pizza got on the rim, in saying that it was still very tasty.

Had a little time to waste today and was bored so I thought I would give this a try. A simple uncooked salsa cold smoked using Rosemary, Thyme and Basil pellets. These aren't the exact ingredients as I did some substitutions along the way, but they're close. Chopped up, mixed up, and put in the KK for cold smoking. The bottom pan has a layer of ice in it to help keep the upper pan of salsa cold. One hour in the cold smoke stirring every 20 minutes. The end product. Made a slightly bigger batch than I intended but that's okay cause I love dipping chips in this style of salsa. A little heat and a little smoke. I'm going to guess that it will be a little hotter and a little more Smokey after it sits in the refrigerator a few days.

Wish I could try that, but I'm not supposed to have any grapefruit or juice, as it interacts with one of my meds. It's an interesting phenomena - not what you'd instinctively think. It doesn't interfere with the drug's effectiveness, but just the opposite - it makes it MORE effective. When you take a medication, they have made an assumption about how much of the actual drug will be absorbed into your system, so the pill/capsule actually has more of the active drug in it than your Dr prescribed. The grapefruit stimulates your biotract and you end up absorbing more of the drug than intended. So, I asked my Dr if he could prescribe a lower dosage of it, so I could compensate for the grapefruit, but he didn't want to "experiment" with it on me. So, no more grapefruit!

Yes, I agree the combo looked great. The Husband likes tacos. I wonder if I can convince him that a 42 is key to cracking brisket tacos??

Tangles, it was hot, too hot to do much more than sit in the ODK and smell the cooking. I am in Nova Scotia, Canada and there are lots of summers when we don't even see 30C and if we do it's only for a day or two. This year is exceptional, we have had heat wave warnings out for weeks. I have a theory - the spring was miserable cold and wet with frost right up to the end of June. My garden went in the latest ever and I thought it was doomed. I also put in an irrigation system. The weather gods took pity on me and said OK she has gone to all that trouble let's give her a hand and make it really hot to speed up the growing process. That's my theory. I am hoping it doesn't come to a crashing end with an early frost.

I have both. The 32 is better. And not just because of size.

tekobo, has just moved to the top tier of KK members, that's where folks who are instrumental in causing other members to buy more toys go. Congratulations, tekobo. Washed and ready to go. Clafoutis in the wings.

This looks interesting. https://www.foodbeast.com/news/ducks-eatery-watermelon-steak/ Outback kamado Bar and Grill

ditto alimac23 practical knowledge for us backyard burners is gained thru experience, watching uTube, various cooking shows and from each other.

Wow, that's actually quite a deal... That's about $6.25 per ounce. Compared to restaurant price of a range of around $28.00-$35.00 per ounce. One could cut that into 16 twelve oz. steaks at a cost of $75.00 each and a couple could share one for a meal. Add a few shrimp or scallops and you're in heaven.

Our Costco's have A-5 wagyu sold in a ~12lb loin for about $100 per lb. You would need some friends to help finish that off. That you like. A lot.

And here are the results, very happy for my first pizza cook in the KK, the dough let me down a bit as it was a single day dough and I’ve never been overly impressed with any of those that I’ve made. In saying that the pizza was delicious but it didn’t have the rise on the outer crust but the rest was good.

If one of those things passed me on the highway, I'd probably wet my pants!

These posts are making me thirsty.

Yep! CocoChar is pretty close to flavorless, so it's perfect for letting the other wood flavors shine through.

Thanks for that, I appreciate your thoughts on my chicken breast. Now we are even, I was going to say if you don't do any more fish cooks I won't do any more chicken breast but I can't see that happening.

@MacKenzie you are always so kind, saying nice things about my seafood cooks even though you can't stand the stuff. It is nice to have the opportunity to reciprocate. Even though I cannot see the point of chicken breast I must say that your cook looks very nice indeed. Good luck with the garden!

Tee hee. That would have been some trick! @MacKenzie I use the cast iron Lodge muffin pan. It is just great (or grate, following @Steve M's line of thought!). When I take the meat off for our main meal, I put the muffin pan on so that it gets nice and hot while we eat. When I am ready, I whip up the batter in a jug, put a bit of clarified butter in each hole, spread it about and pour the batter in. Fruit gets dropped in quickly and then I leave in KK for about 15-25 mins. Puffy and delicious. Everyone eats up really hot and fast. Some choose to adulterate with cream or ice cream. I don't. Always fun.

I believe it is always better to have too much room than too little. You don't have to use all the grill space you have but there is nothing you can do if you have too little. The food cooked on the KK tastes so much better than food cooked on any other grill. You are going to love your KK no matter the size.

Decent looking pizzas even if they weren't exactly how you wanted them to turn out.

Maybe down the road you will find an easy way to get them, meanwhile those were fantastic pizzas.

I agree, not a bad deal at all. Wish I could buy a pound instead. Costco Wagyu They have a few different choices. the link above is for the ribeye.

Great way of looking at it Outback kamado Bar and Grill

The pizza looks pretty delicious to me.

It’s finally here!! All I can say is wow, you guys told me that seeing one in the flesh was different to seeing pics, but nothing prepared me for the arrival experience. The whole process from ordering to shipping to delivery was fantastically managed by Dennis and team, the uncrating and setup was simply amazing, such craftsmanship and quality! Here are the delivery, uncrating and first Burn in pics. And here’s a shot of my old Akorn feeling sorry for itself Currently doing the initial burn in, it’s been sitting at 500f now for the last 4 hours and I’m seeing a bit of venting but nothing crazy. Looking forward to my first cook on this beauty!

Or do a three point turn lol Outback kamado Bar and Grill

Thanks everyone, I took the opportunity to light the kamado really early and have a play with the vents. Learning a lot about what upper / lower combinations produce what temps. Currently sitting on 180c, I’ve been going up in small increments, planning on taking it up to 280c for at least an hour before I cook the pizzas.

I do at least one hour. Sent from my iPhone using Tapatalk

Oh my that was tasty.

That was very interesting, Tony, I have a friend that is not allowed grapefruit either but I didn't know exactly why. I just assumed it interfered with the drug never dreamed it would make it more potent.

The salsa was uncooked. Normally I'd chop everything up, mix it up and straight into the refrigerator. With the cold smoker (no fire at all) I would have the salsa sitting in a grill at 90* ambient temp for an hour. Probably didn't need to worry about that but thought keeping all the fresh ingredients actually cold for the hour of smoke before going in the refrigerator was the right thing to do. I might be a little paranoid but better safe than sorry.

That looks like it would be a real joy to back up.

That is exactly what I had. I like Schweppes tonic so I imagine I would like Bitter Lemon. I will keep my eye open for it.[emoji4]

That is exactly what I did, Steve, I just left out that minor detail.

The robot turds and honeybrix are both really neutral, I’m thinking that’s what Dennis’s extruded charcoal would be like too. Definitely harder to light but they’re great once hey get going

If you can't stand the heat, get out of the kitchen and onto the deck, preferably with a frosty beverage. Well done

My local butcher made up these sausages I was lucky to get 4 they went quick .rightly so tasted so good .. Because I only had 4 I was thinking just a quick grill and into a bun .but I had a brain wave and thought I would try something different .not me at all lol. Gave them some happy Nancy. . And now lady's and gentalman I present you with .Toad in the hole Gin and Tonic black truffle burger . Got my pan and oil heating up on the top rack at 450f ..put the sausages on. .5 min each side gave them a turn. . Made up the batter. . And poured it over the snags. .35 min later. .resting. .burger time. . Something different that went down well . Outback kamado Bar and Grill

Looks great Alimac. Chicken is always great in the KK. Direct, indirect, roti - always turns out great. Kudo to you for cooking tonight. Its absolutely howling out there tonight. Rain also coming in sideways.... That said, I cook in this weather on the weekends. The other week I was completely soaked. I made sure the food was kept dry though. Food still came out awesome! Wind, rain, hail.. cooking on the KK is a treat. I guess I got to get that return on investment - wind, hail or shine.

Almost. Those appear to be beef chuck ribs (or so they call them here), which are also quite good. Beef plate ribs are these:

And the finished result. Amazingly juicy chicken that fell off the bone, absolutely loved the performance of the KK tonight, didn’t miss a beat! And the juices on the board after I’d cut the chicken into 4 pieces:

Tony, your deer story is similar to mine. I was rolling but the deer jumped out of the ditch hit my left front fender sort of rolled onto the hood and I saw it staring me in the face. It fell off the hood, landed on it's side and the 4 legs were kicking crazy, I wasn't getting out of the car. It managed to get onto it's feet and went back from where it came. I don't remember the $$ for the damage but it can happen in a split second and at high noon.

I've had a run in with a deer - did $2000 worth of damage to the front of my car. And the silly deer hit me! I wasn't even moving at the time. Was waiting in the queue at the security checkpoint at work. He ran up the bank by the road and slammed right into my left front fender. Rolled onto my hood. Scared the bejebus out of me. All I could see out the front of the car was BROWN! It rolled off the hood and took off into the corn fields on the opposite side of the road. Thankfully, no bears around here - MacKenzie's the lucky one to get those!

Part 2 - Pulled Pork using the mop from part 1. Of course while that was going on I had to make me a Ranier cherry cocktail or 3. Just to cool off on a hot Sunday afternoon That's it for now. Part 3 should happen Thursday or Friday.

Tony B's Nigerian Suya Pepper Rub Ingredients (Full Batch) ¼ cup Peanut Butter Powder (PB Fit) ¼ cup Dried Ginger (ground) 4 Maggi Cubes (Nigerian) - small 2 TB Red Pepper Flakes (I use Korean Gochujaru) 1 TB Garlic Powder (SuckleBuster’s SPG) 1 TB Onion Powder (Penzey’s Fox Point, w/a large pinch of dried shallot) 1 tsp White Pepper 1 TB Purple Crack (Tasmanian Pepperberries - ground) – Alternative: 1 tsp Clove (ground) 2 TB Grains of Salim (ground) - Alternative: 4 Black Cardamom pods (ground) 1 TB Javanese Long Pepper (ground) – Alternative: Tellicherry Black Peppercorns (ground) 1 tsp Urfa Biber (smoked Turkish pepper) - Alternative: Chipotle pepper 1 TB Indian Chile Powder (SWAD), or to taste for heat level – Alternative: Cayenne Pepper Instructions Grind whole spices in a spice grinder (Note: Grains of Salim are quite fibrous) Tip: add some of the pre-ground spices (e.g., garlic powder, onion powder) to the grinder to facilitate grinding the whole spices and Maggi cubes. Combine all ingredients in a bowl.

Uncle doughies wings with maple cider served with corn lol. . . .. Outback kamado Bar and Grill

My box of goodies from @tony b arrived in super quick time. Here is the bottle Tony's home made Aji pepper hot sauce and sachet of his own suya blend along with some extra peanut butter powder to so I can try his recipe myself. Next, I did something totally inauthentic. The men who traditionally cook on suya stands in Nigeria are from the north and are generally Muslim. Therefore pork is off the menu. But I had some very good cubed pork leg and that is what I cooked. The three on the left hand skewers are covered in Tony's rub and the ones on the right are sporting the Nigerian Ikoyi Club rub. More colour in Tony's rub. Obligatory on the fire shot Set up for The Husband to blind taste Plated with some yummy ratatouille (more on that later). The verdict? Tony's nailed it! The Husband declared Tony's more interesting, with the same start note as the Nigerian suya but a more "fruity" middle note. I say Tony's is slightly more gingery. The reality is that after a few bites (and a fair bit of wine) we genuinely couldn't taste the difference. Well done Tony. I could take it a little hotter and might amp up the chilli but it is not all about heat and the taste is v good. Now waiting for you to reveal your secret recipe so that I don't have to rely on supplies from Lagos. P.S. the aji pepper sauce is good too. I had an improbable combination of the hot sauce with my homemade version of @ckreef's blueberry sauce, my home made potato chips (fries to you), a couple of small pork chops and salad for breakfast today. Full on yummy.

Ranier cherries only come around for 2 maybe 4 weeks then they're gone until next year. I recently went on vacation and then scored a bunch of Blueberries. I thought I had missed out on Ranier cherries this year. Nope scored 5 lbs today at the grocery store When I first discovered Rainer cherries I bought about 2 lbs. I ate almost all of them on the way home from the grocery store - LOL. I'll post a summary thread as I go through all the different parts of my challenge menu. Stay tuned.