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Something is looking good . Outback kamado Bar and Grill

My wife and I had some friends down this weekend and I like to show off my talents. I cold smoke some bacon with coffee wood for 8hrs and finished it this morning at 215 degrees with some bourbon and merlot barrel chunks that I will be using for eggs Benedict tomorrow morning. Then moved on to finishing up my 80% biga that I started last night. The main course was Cornish game hens spun over some Brussels sprouts with garlic and shallots. I rubbed everything down with purple crack and herbs de Provence. The only potatoes my wife let’s me make now are Yukon mashed with chives, sour cream and horseradish. We washed everything down with a bottle of wollersheim winery prairie fume. For dessert I made sous vide vanilla Creme brûlée with grilled peaches soaked in calvados.

I am very pleased to report a rousing success all around. I wrapped the brisket about 1 am when it hit 160 F, and pulled it off the KK at 203 F around 7 am. It went faster than I expected (about 11 hours at grill temp 215 F overnight) but that was good. I wrapped it in a towel and placed it in a warm cooler. We ate it for lunch, with a homemade Texas style sauce on the side, with fresh fruit (plums and tangerines) and angel hair coleslaw. It was delicious, juicy, and tender. There was almost no bark, and I like bark, but there were also no overdone areas. It was so tender we cut it with a fork. No one at the table used a knife. My son in law said it was better than the brisket he had at bbq joints in Alabama and Texas. Even our 4 year old granddaughter cleared her plate. I also made a cake for Carla's birthday - fudge cake with chocolate butter cream frosting. The pork was done about 3 pm. I pulled one butt for freezing in bags, and we ate the other for supper, along with more of the brisket, which was still juicy and tender. Great day, thanks for all the help and encouragement.

Hi All, Just ordered a BB32 in Cobalt Blue pebbles on Friday. I cannot wait till it shows up. I will be reaching out for some assistance and knowledge in the near future, Reading all of the great reviews and comments on here was a huge reason for me on finalizing my decision to purchase one of Dennis's beautiful units. Now the wait is here...LOL

Someone with one of his pos’s with missing tiles and cracked bodies should post a pic Sent from my iPhone using Tapatalk

Whatever I made they were good- although my cream of tartar is decades old so I'd like to make the recipe with fresh. I think they might puff up even more. The pan does a nice job on the bottom, it was the same colour as the top. These biscuits are made with 1/2 C of butter so I don't think I needed to add more.

Picked up a box from Aussie this morning loaded with tasty stuff! Excited to jump in and try them all. And scope out the recipes in the mag. Funny, but the Chicken Salt is the thing that caught my eye immediately! But, you know me and my hot sauce, so this one's going to get a sampling pretty quickly. Gotta sample and ponder what to do with the smoked honey, too? Thanks, Aussie!!! This is gonna be fun!

Look what just popped up on Facebook! Richard Johnson who first created a tiled Kamado and must just love what I do.. LOL posted about my 42" SBB.

For my recent birthday Mrs skreef got me this book. The begining is a section about WFO's in general, different tools needed, how to fire the oven and fire management for 5 different cooking scenarios. It's a pretty good section.  The rest of the book is a WFO cook book. It takes the stance that everything can be cooked in a WFO. While I agree most everything can be cooked in a WFO, the question stands. Should it be? In my opion not everything cooked in a WFO will produce optimum results. There are other grills that do some cooks better. With that said there is a bunch of tasty looking/sounding recipes in this cook book and some should work well in a WFO. Today I decided to explore that a bit. Some of this is an actual recipe while some is just a concept with my own recipe. Zucchini and Squash Gratin. Baked wild Alaskan salmon. Crab stuffed monster shrimp. Baked sweet potatoes. Dinner is served and it was a good one. The star of the show was the zucchini and Squash gratin which I'll definitely do again.

Keep on rocking til you find your KK. Ultimately you might have to plan to break down and buy a new one. Start the piggybank now.

I enjoyed looking through it; it's very similar to the one that our supermarket puts out periodically. I loved that all the recipes are metric and the Aussie names for various products. From conversations on here, and other past sources, I suss'ed out most of it. Example, in the salad recipe it called for "rocket," which I know that's what we call arugula.

LOL - he's calling it ugly? Survival of the best and you're still around and growing. If I had the money I'd buy a 42" just so I could use it once or twice a year for a whole hog. I already told Mrs skreef it's coming one day. And this is coming from the small kamado king - LOL

Hi MacKenzie No, not yet. I am guessing the week of the 20th at the earliest

@MacKenzie they worked out too well! I have a list longer then my arm for flavors to try! I know I was worried they weren’t going to be too small for the tines. They fit just perfect!

Thanks @tekobo, I saw @MacKenzie cloufitis cook and it peaked my curiosity. I think I might need that recipe. @MacKenzie those biscuits brought great memories back of baking with my grandmother! A fresh kick in the butt as to why I love cooking sooooo much!

Wow, did that ever turn out great, a winner dinner. Happy birthday Carla.

Cobalt blue pebble. Excellent choice! And I am sure the 32 will be a great, versatile cooker. Enjoy the wait - you'll be busy once it arrives.

You sure did your wife and your talents proud. Great looking meal.

That looks lip smackingly delicious @RandyS!

Awesome you are going to be so happy Outback kamado Bar and Grill

Welcome, soon the fun will begin.

Welcome and you are going to be so thrilled with this new purchase and just wait until you taste the food. Since you have been reading the posts you already know that we love to see arrival and the unboxing pixs, the more the better.

Yes, thanks @tony b I’ve been in touch with Dozer who’s been very generous with his replies. He already sold, his buyer got a great kit! I’m a sucker for the pebble tiles. Not to mention the table and everything he included! It’s exactly what I’m on the hunt for. This search is reinvigorating my cooking. Smoking a pork butt on my MiniMax today and cooking up some mojo chicken and carne asada for a birthday party later today. Also started some pork belly on cure for some bacon in 10 days ;)

You're lucky that you can find them! I need to find out if any butchers in the UK sell picanha. It would get awfully expensive if I had to buy a whole rump every time we got the shakes for picanha. I think you are right. We ate and cooked a lot of picanha when we were in Brazil last year and not one of them came out as well as last night's. Even better, our friend didn't join us for dinner last night because the weather was rubbish. That means there are leftovers for lunch today. Double hurrah!

And so it begins. I put the brisket on a little while ago after a rub and injection. I think I will wrap it at 160 F, whenever that is, then return it to KK with a target temp of about 203, or sooner if it jiggles. Hopefully it will be tasty and tender. I appreciate all the help. I also put a couple of Boston Butts on with it because...... Wait, does there have to be a reason?

Tekebo great looking cook, i think it comes out better in the KK.....I'm actually looking for a couple of rump caps for next week-end, family wants Picanha for a get-together. It'll be 2 weeks that i haven't cooked and my hands are shaking (work sucks) can't wait, your pics are getting me fired-up

Chicken salt - it’s an australian staple. Good on everything and a must on hot chips (or fries as the Americans say) Sent from my iPad using Tapatalk

Easy to make is what I need lol

Afriend came out this afternoon for a specialty coffee and we thought it was be a fine time to make tekobo's clafoutis recipe. It was new to us and why not do it on one of the hottest days of the year, temp. was well into the 40s and the perspiration was dripping of us. Set the KK for 325F and put the drop muffin pan on to heat up for 30 mins or more. We used banana bits soaked in Frangelico for the topping. For some reason my my temp. dropped to 300F during the cook. When we checked it we thought for sure we messed up, but obviously it wasn't cooked and it had hardly risen, nothing to loose jack the heat up and let them cook a little more. The two missing ones are on our plates. Next time I'd sprinkle a little icing sugar on, just for looks. This was fun thing to do, thanks a bunch, Tekobo, for the idea.

My old, meat-loving partner was in town and staying with us this weekend. So we ended up grilling Friday and Sunday, and went to the local BBQ place on Saturday. Friday night I grilled some sweet sriracha marinated jumbo shrimp, garlic bread, peaches and burrata, and summer squash skewers. Saturday we had brisket, candied bacon, smoked chicken wings, mac n cheese, greens, buttermilk biscuits, etc. Sunday night, we had friends over to see my old partner. And I loaded up the grill more than ever before (corn on the deflector plates, lamb and ribs on the main grate and chicken up top). We grilled 18 lamb shanks; a rosemary/garlic rubbed, spatchcocked, heirloom chicken; corn for a miso roasted corn salad; half a rack of ribs; watermelon, mint and feta salad, and fresh artisan bread with some 2010 Coquelicot estate sauvignon blanc. I really recommend that winery if you're every in the Santa Ynez area. I swear this was a candid photo. And last weekend, I grilled a rack of ribs, peaches with burrata and mint, garlic bread, and yellow beets.

The Alabama brother-in-law was passing through last week so I made dinner for a small family gathering. Started with some corn and mushrooms. Cranked up the KK, added some top sirloin, evo and seasoning, seared the sirloin, let it rest, then sliced (some of it; kept the rest for later). Plated the lot with heirloom tomatoes, loaded mashed potatoes, baguette and some Cabernet. A good time was had by all.

Remember those chicken breasts the other day that tekobo raved about well here they are again. The last of my Lebanese Mountain Bread put to good use on a hot day. I need to make more. It is great to have on hand. I opened the fridge and took out every bottle, dish I could get my hands on for this wrap, including pickled chili pepper. There is mayo, tarragon mustard, relish, red onion, lettuce and orange pepper. Then came the chicken and the purple crack. Roll up the devil sandwich and we have lift off. and that's why there are chicken breasts.

I think it would be nice to have a Buy/Sell Forum. Thoughts? Selfishly I have a One Grill Rotisserie set-up for a KK I'd like to list :).

Found an interesting, zero waste approach to starter maintenance called No Muss No Fuss. My NMNF stiff starter is on the left, and my levain build on the right: Where there is levain there must be bread. Here’s my steam oven doing what it does...steaming. 40’ish minutes later: And the crumb...nigh upon perfect: And with that post I bid adieu for awhile. Every so often I take stock of how I’m spending time online and make corrections, reducing or eliminating participation on various sites. This time around I’ve deleted FakeBook and am reducing my forum footprint. Will continue posting cooks at Amazing Ribs and on Instagram with the #komodokamado hashtag (or follow me directly at @dr_jpr if you dare...), but reducing other BBQ forums as redundant.