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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..

Sous vide the meat and then needed some colour just because I could. Plated with the last of my spinach, a sad day.

Funny it won't let me change the title from pork to beef lol I'm nearing 165 . . still deciding on foiling or slather in sauce . Knowing I'm going to have left overs decided to make up some pizza dough this arvo and let rise in the fridge . For quick pizzas tomorrow night.. . Outback kamado Bar and Grill

I came across an interesting formula and thought I’d pass it along. Pardon my French: 1, 2, 3 Sourdough Method Where most bread formulas dial in a particular hydration, offer up precise weighings of ingredients, and require fussy technique, this method simplifies all of that. It starts with whatever starter you’re discarding at your next feeding (you DO have a starter, don’t you?), adding twice that weight in liquid, then three times that weight in whatever flours you choose, along with 2% of the flour weight in salt. Mix, ferment, proof, and bake by whatever method you choose. Unless you retard the fermentation, you will be ready to bake in 7-8 hours (depending on room temp, of course). While artisan breads with precise formulas still win the day, this approach provides an easily remembered rule of thumb for just winging it with starter you’re discarding anyway. For example, this AM I took 150g of my starter, mixed with 300g of warm water and 450g of AP flour. I added 9g of salt after autolyse and proceeded to bake a couple of batards on my steam oven. Easy peasy.

Hi, yes did timbers and dreamed up the design, while on holiday in Maui. Beams were purchased milled green, I dryed and routerred edges and ends. Fasteners are called timberlynx with timber rings at shear points and home made metal brackets, a few more to make and add. First will try to get roof installed. Regard’s

Turned out great. . . And pulled . . Toasted some Turkish bread. . Added some goodies . .some meat. .topped with cheese yum . Outback kamado Bar and Grill

Did you get a good deal on it?

Pulled Pork buns. For bread in a WFO it's all about timing your fire management with the dough proofing time. Getting better at that. You want a small bed of coals at the most relying mainly on residual heat. 400* happened just as the buns had 1 hour proof time.

Check out one by Steve Raichlen. camembert cheese was his base and the rest well, you'll have to watch.

Good for you, cheddar is very good and Gouda is also good. I can't remember if I've done Swiss or not but I'd try it.

So much for having it all in a summary thread - LOL Love me some Brunswick Stew. Pulled Pork from part 2.  The different components go in at different times along the way depending on how long they need to cook for. This is the very beginning.  Smoke rolling throughout the cook.  Fresh corn about to go in. I had a few other pictures but they were way crappy. Anyway towards the end the pulled pork and okra went in. Total time open top in the KK just shy of 7 hours at 300*.  Yup final cook is definitely going down tomorrow. Also I have a few gorgeous veal chops about to go on for tonight's dinner 

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...

Got a nice bit of beef from my local . Trimmed it up and thought why not inject it with some apple sauce,apple juice and borbon with a dash of sure shot sids. .then I was thinking what rub I wanted a sweet but with a bit of heat so went . . . Ready to put on. . On it goes over some pecan. . Stay tuned. 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!

Er...no. Thinking I should though, given how nice your bread looks. Have you tried it in pizza???

Twins. Some good looking loafs my good man. You must Irish, prefer beer a be a Quiet Man, I presume.

I like that crumb.[emoji39]

Thanks guys. I ended up not wrapping. Just took off at 203 and wrapped and into cooler. Will pull and eat in about 3 hours. Threw some ribs on too and they are still cooking. Picture shows on the kk and then just before wrapping up to go into cooler.

your welcome, not for the faint at heart, but right up the alley for a lot with warm lips

Those look delish!

TY MacKenzie, I tried this cook last weekend as a test but totally screwed up my fire management/proof timing. Learning from that adventure I got the timing spot on this time. I was very pleased with the results.

Looking good so far. P.S. Changed the title for you

Looks delicious Mac

They sound great! I sometimes find the CG a little too rich with all the fat. I need to take a trip to drivers and see if they have any Margaret river fresh beefies.

I love beef ribs too, I’d choose them over pork ribs any day!! Have you tried any of the cape grim beef ribs?

Cheers mate .love my ribs have got them down pat Outback kamado Bar and Grill

Wow very nice rib cook, they look superb!!

I'd say the smoke only put a little bit on the bottom . In saying that I did score the bottom . Outback kamado Bar and Grill

Looks good Mac Outback kamado Bar and Grill

Thats definitely a favorite of yours. Is it smoke or some help with the purple crack giving the whole circumference ring ?

Look great 1

Just look at the meat and the smoke ring on those ribs.

Yum yum Aussie that’s a nice looking dinner

Great looking ribs Aussie. My rib cook coming 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.

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!

It's a Lodge pan. I bought mine from a catering shop when I was on holiday in NYC. Not v expensive at all when bought in the US https://www.amazon.com/Lodge-L7B3-Cast-Biscuit-Pre-Seasoned/dp/B00063RX7O/ref=sr_1_2?ie=UTF8&qid=1533381837&sr=8-2&keywords=lodge+muffin but it looks like it is £54 if you buy from amazon in the UK and $89 if you buy it in Australia. I am not sure if this Australian version is as deep but it is certainly the right form factor https://lodgecookware.com.au/cast-iron-mini-cake-pan/.

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

We will see if two headed reef is better than one.. Lol.. Sorry haven't been over here much. I lurk still but no cooks to post. Ckreef does most of it.. But wanted to say hi to everyone.

WOW, that is an "oldie!" But, dammit, it's now in my head and probably will be an "ear worm" for the rest of the night! LOL

Listening to XM radio today, I heard and it reminded me of the three. Apple, peaches pumpkin pie an old but a 60's good song.....hey just mentioning.

When I bought my Kamado Joe I had a word with my insulated cabinet smoker and reassured it that it was still the champ. With my KK’s arrival, no such reassurances were made. This time, the title of "Champ" must be earned. The competitors. On the left is the reigning champ, my 270 Smokers Standard. Boxy but good. On the right, the challenger who needs no introduction. 270 started as a regional brand based in Lexington, VA that made inroads on the competition circuit and is now sold throughout the US and Canada. I was an early adopter, posted a review at BBQ Brethren, and still field IM’s, emails and even occasional phone calls from owners and prospective buyers. It's an insulated cabinet with a unique design known as heated draft. I'll spare you the details, but the bottom line is that it is a convection smoker whose design amps up the flow, promoting very even temps and smoke distribution. Water pans are optional but recommended. Couldn't be more different from a KK in terms of airflow and the means by which it manages temps and moisture. To sustain that air movement, the 270 burns a lot of briquettes. After running my KK for 10 hours at 275 the other day I only needed to add two coco char sticks to reload the basket for today’s cook. The 270 excels at cooking the big four proteins popular on the KCBS circuit, so this is stiff competition for a KK. I’ll be using each cooker with my best practices for each. Here's a view of the 270’s firebox loaded to the brim. I’ll burn a fair amount of that today. Lighting procedure is ½ chimney of lit coals laid on top, burning down Minion style. The ever familiar KK lighting procedure for low and slow. One spot lit. Fifteen minutes before the ribs go on I put the smoke wood in each. One chunk of hickory and one of cherry go in the 270. You can see significant fuel consumption already. We'll add more chunks as the cook goes on. Just how you roll with this thing. And the smoke pot with one chunk hickory, two chunks cherry, and the gaps filled with cherry chips. That's it for this cook. No refills. The ribs: four racks of Costco St. Louis cut spares. Four racks seasoned with Meat Church Honey Hog, with two of those seasoned with a second layer of Honey Hog Hot. One of each will go on each cooker. After two hours, both are looking good: Both cookers are struttin' their stuff, smoking their little hearts out: Maintained a steady 275 on both cookers throughout. For the KK this was effortless. For the 270, I had to actively manage the vent because as the coals burned down, the ash was starting to affect the burn of the remaining coals. Whenever I opened for spritzing, the KK recovered immediately to the same temp. The 270 required 5-10 minutes to recover. After 3-1/2 hours the ribs in both cookers were passing both the bend test and the toothpick test. Here's the fire box of the 270 at the end, full of ash and burned down quite a bit. The final product. The KK ribs are on the right. The 270 ribs are on the left. Don't tell my blind taste testers. The Test: I had four blind taste testers. Three are my wife and two daughters who have eaten plenty of 270 ribs. The fourth is Mr. Qua, my eldest daughter's friend, who helped me move my KK to the back yard and is now pleased as can be to be eating ribs. The Results: Wife and daughter the youngest decided both were equally good, although my wife did pick up on a "smokier" note in the 270 ribs. As we discussed it, we concluded that note was the flavor of the briquettes underlying the wood smoke. Not unpleasant, but distinct. The KK ribs cooked with CoCo Char lacked this note. Daughter the eldest and Mr. Qua both picked the KK ribs without hesitation. When asked why, they both stated immediately that they were more moist. I'm the fifth vote and noted that as we continued to eat ribs (Wife and daughter the youngest finished early, so didn't notice this), the KK ribs retained their moisture as they cooled, while the 270 ribs seemed to dry up a bit. The Verdict: With 3 votes for the KK ribs and 2 votes neutral, the new champ is my KK. The KK was both easier to use by far, and also produced more moist ribs. Look for my 270 on Craigslist soon.