Leaderboard

Turned out great carved them up. . Dee made a potato bake. . Plated with some corn. Outback kamado Bar and Grill

I got given a dry aged tomahawk from the butchers that sponsor the team, been meaning to cook this all week and today was the day. Cooked using the reverse sear method. The KK performed flawlessly and got up to a high searing temp in a matter of minutes after I had finished cooking the steak to the desired temp. This was one absolutely sensational steak, one of, if not the best I’ve ever had!

Got to have baked beans for a Homemade BBQ Dinner. Note on the left the two homemade BBQ sauces from part 1.  Smoked with Rosemary, Thyme and Basil pellets. I'm calling them Cowboy Beans because the first time I smelled this smoke it reminded me of a camp fire like cowboys would sit around at night. I only loaded up the pellet hopper about 1/3. Just wanted a few hours of smoke. The Smoke ended about 3 1/2 hours into the cook. Here it is at 4 hours. Starting to look right. 7 hours at 300*. Consistency is spot on and beans looking good. Part 4, tomorrow. 

I made the trip to town and picked up the grapefruit. This time of year they only had pink, so pink it was. I can't pass up the pulp. Yummy.

Looking good not long now . Outback kamado Bar and Grill

Another cold wet and windy day down here thought I would do some ribs .gave them some purple Crack top and bottom and some sure shot sids. . On they go over some wine barrel chunks. . Can't wait Outback kamado Bar and Grill

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

My landlord extended my lease and so this inspired me to bring the 42" SBB Prototype down to Bali.. Behind on mail now but will give delivery details later..

Funny our two major supermarkets publish a free recipie ideas magazine every month or so . This is this month's from woolworths has some great ideas . . Found this at the back .lol .. Outback kamado Bar and Grill

Ready to rest got the thickest part to 210 and the thinner part came in a 206 according to my thermopen but they are melt through jelly like. . . . . Outback kamado Bar and Grill

Oooh. I am very happy about that Mac! You won't regret buying the pan. It is good for muffins, Yorkshire puddings AND clafoutis. And will outlast any of us alive today. Best of all, you almost never have 7 guests and so there is usually at least one extra pudding for you or, if you are feeling super generous, one of your guests to munch up.

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.

Ate a little with some hamburgers last night (had to taste test it One of the better versions I've made.

To get back on topic, love the covered area you're setting up. My KK's are on my covered porch. It's nice to sit out by the KK's and watch it rain with the smell of Q in the air.

I’ve used both regularly. I cook for a family of 2-3 most of the time, and use the 32 the most...by far. If I had to sell one, and I’m not, it’s the 23 that sees the door. “Better” includes not just construction quality, but also versatility for cooking. The half main grate alone adds much to versatility, with easy access to lower grates without removing upper grates, etc. It’s not the size in terms of grate space that makes it better. It’s the versatility that space - and the half main - give you. ”Bigger is Better” has NEVER been my position on this.

I reckon trip tip ,hanger steak, pichana are the best small cuts to really get that beefy taste Outback kamado Bar and Grill

My favorite cut at SRF is the tritip. For the others, stick to the thick cuts and you won't be disappointed.

Winner bought a scratchie today got 5 words plus both bonus words . Grill must have been an omen $40.00 all up off . $3.00 . Outback kamado Bar and Grill

Nice stuff. Looks great. I did one myself this evening. Demolished it so no pictures. Sent from my iPad using Tapatalk

Your garden looks fantastic Mac. I wish I could have one just as nice. I did have a large vege patch and chooks but it was getting too much to maintain with kids. They used to love helping me out but it slowly grew out of them. I succumbed to their desires for a pool. I like seeing the different varieties of vegetables you get there. Very nice. Ahh... it’s Canada not UK. Sent from my iPad using Tapatalk

Nice cook Mac! As usual lol. 102 degrees wow hot hot. We think it’s a heat wave here if it gets to 90 lol. Ok Mac doesn’t care for fish, Tekobo’s not into chicken breasts I’m not a big fan of broccoli so I’ll never show it being cooked on my KK LOL

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.  Include me in the KK Shopping Network. Mine arrived a few days ago but I haven't gotten it seasoned yet. One can't really have too many devices. Vices, on the other hand...

Omg, you put in the link... Now it's on my Amazon wish list... How long do you think it will be before I click that oft-used "Add to Cart" button?!! Bad girls! Temptresses!

That looks awesome, what a sight.

It's a start lol. Not long now Outback kamado Bar and Grill

Saving for the next kk? Sent from my iPad using Tapatalk

mmmmm....lookin good

Thanks guys, the steak had an amazing flavour, almost like herbs!

Nicely done!!

They look Delish ckreef. This is going to be one epic homemade meal Outback kamado Bar and Grill

I don’t believe the 32 is simply “better”. It’s bigger, and some say the 2 zone cooking is better, but the 32 isn’t simply “better”. All kks are built with the same materials, same quality. Sent from my iPhone using Tapatalk

Cooked at home, can't do better than that.

Heaven and a heart attack. I have been tempted to buy a steak from snake river farms they aren’t as expensive but are pretty high and look yummy

Stick to Choice and wrap it in bacon

A'int nothing like the real thing. Musta been a slow day in the kitchen for the chef at that restaurant. I'll pass, but a gold star on the forehead for tryin.

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.

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!

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.

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.

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.

These posts are making me thirsty.

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

Still watching for your posts.

Yah! What they said and another syllable or two.

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:

Are you left handed? If not you probably want to turn this around so the charcoal is on the left.. and your working arm is shielded from the heat.

550F worked great for the first two pizza bakes. Now to just work on the dough recipe...