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I have been a boater ever since I can remember. My dad found me a row boat when I was 3 or 4 years old and I had my first outboard when I was 5 or 6. Grew up across from the Chris-Craft and Gar Wood factories in Algonac, Michigan. I have owned 2 or 3 boats for most of my adult life........operating them on 3 of the Great Lakes & Lake St. Clair, the upper Mississippi River, small lakes in Ohio and now on a nice lake in Upstate New York that is part of the Erie Canal system. When I was in high school, a girlfriends dad had this sweet 35 foot Chris Craft cruiser. I always admired that boat and how it looked on the water. Thought it would be nice to own one some day. Forward 40 years later........................................ Last fall I was exploring an out-barn at our marina and found the exact same boat that I had admired for so long, tucked back in a rear corner covered with dust and bird & raccoon poop. I asked the marina master about it and he told me it was tied up in an estate fight. Didn't give it another thought until this spring when the marina owner told me the family ended up giving him the title for the storage fees they owed. He said I had first dibs to buy it. I told him no.....didn't need another boat!!! Went home, could not sleep, went back the next day and said "OK, How much?" Let's put it this way.........it was less than what I paid for my KK. It is a mess. Needs a ton of work. Was running when it was winterized 10 years ago, before going into the barn. 1960 - 35 foot steel hull - Chris-Craft Roamer cabin cruiser. Twin 283 CI gas engines - small generator. Bottom needs sand blasting & some patches welded. There is some rot in the wood cabin that needs repair. The goal this year is to clean it up, grind bottom rust & prime, paint the bottom, seal the cabin wood, put it in the water, get the engines running and see what major repairs it is going to need going forward. Did paint the transom and put the new name on the boat. Here are some before and after photos.

All done, rested it for just over an hour before slicing, for a cheap bit of brisket it wasn’t bad at all.

I bought a little bit of brisket today for lunches for the rest of the week, been on since 9am and currently 5.08pm, just wrapped and back in, looking good already! More to follow

A week or so ago I was watching the Spence Watts' cooking show and saw him do a Sweet Potato Rostis that I knew I wanted to try. It is half sweet potato and half regular potato, grated along with some onion, add a little flour, salt and pepper. Squeeze the juice out as much as possible. Pack into a hot frying pan, when one side is brown flip and brown the opposite side. Plated with those yellow beans from the garden.

Every summer I wait for the yellow beans to appear. I love have fried bean, potato and onion breakfast. Steam the beans and potatoes the night before then fry them up with butter and onion for breakfast. This is my favourite summertime breakfast and I have it everyday until the beans are gone. This summer I grew the Japanese herb, Shiso. Beautiful colour and great flavour. Here's to summer breakfasts.

I love my KK, but I do have one regret - I wish I would have listened to my gut (and Dennis) and gone bigger with the 32. Other than that, I have no regrets.

and just to clarify, Jon, is calling the boat a dog and not a person. That is because, Jon is a classy guy.

It never ends.......my first kamado was a Primo JR. Then I bought a Primo XL. Then I bought a 19" KK. Not making that same mistake again......Now I'm saving for a 42" KK

I think (and it is just a guess given what I've seen here) most people moving up in KK size just keep their original. One can't have too many KKs.

I did another batch of basil yesterday, froze and vacuumed sealed it. I think I will be easily about to break off pieces when I want to use some then reseal the bag. I have used the ice cube trick on other things and not a real fan of it so I'm trying this method.

Hey Tony!!! Don't want to steal this thread..................so quickly...........I'm a boat nut. Have been my whole life. Bought a 1960 Chris-Craft Roamer (barn find) and have been working on rebuilding it this summer. Ton of work but a labor of love. Not much time to put together a wonderful meal like Shuley . That was FANTASTIC!!!!!

I had a kj classic comand and conquer set up loved that thing was stoked when the joetisserie came out just upped it's game .I then got a Jr which I still have its great for quick cooks .I too thought the the KK was hype until I got one they are everything and more and will last a life time .I hope you get the opportunity to buy one Outback kamado Bar and Grill

Yes, thanks for the tip Tony and also to @MacKenzie for illustrating how shiso can be used with other meals. I have difficulty getting hold of it here and so decided to grow some this year. It has gone bonkers and I don't make sushi often enough to keep up. So far I have used it to make a fresh tea infusion and it is an ingredient in one of The Husband's more unusual cocktails.

I’ve only had mine for just over two weeks now and I’m very glad I went the 32. Originally I was going to go the 23 but I knew that I would always want and wonder what the 32 was like. Absolutely loving every minute of ownership, regardless of size they are all stunning grills!

Have you tried frying the shiso leaves? - amazing how cooking it changes their flavor I don't have access to them here, but toss a couple in the air fryer until crispy and see what you think? I've had them in Japanese restaurants done tempura style.

You my friend have been bitten by the KK bug now the only cure is to buy one . I had BGE just as long as you and your friends and BGE was fantastic... just like you and the rest of the kk community I did the research and the conclusion is always the the same the KK is in a league of its own and by far the best grill on the planet. I had thought that the BGE had good results when I cooked on it for many years but when I got the kk home it simply is night and day you really have to experience it for yourself....all these pics don't do any of the KK's justice once you are able to see and touch and cook on them . It is just an unbelievable cooking experience. good luck on your path to owning a KK I can see it will probably be sooner then later lol

Looks awesome. Looking over all of the meals posted here I am having a hard time figuring out what I should do first once I have the KK.

Everything is but a google search away. I can report that amazon.com sell shiso seeds. And I am sure there will be others in the US who sell the plants. It is difficult for anything to be "rare" these days.

There ya go! Will be a bit of a trek from La to IN, but could be worth it.

I'd describe farofa as having that sandy texture. Kinda makes it unique and interesting from other starches. Plus, anything where the preferred cooking method is to cook it with bacon fat, is top notch in my book! Look for it also as "manioc flour."

I was just told about this grill in Nashville.. Used 23" Olive and Gold Pebble

WOW! That is a sharp looking boat. I'd be interested in seeing more pics if you wanted to start a separate thread...

Again its very rare that you will find a used kk since i have been on this forum there has been less then a handful of people selling due to there situation.getting a discount is also a rare.

My Shiso plant had a rough start but has come around. It is the first time I have grown it and hope to do it again next year as I very much like the taste and the appearance.

That’s a tasty looking breakfast Mac!

@BonFire and @Tangles previous posts on the subject inspired this cook. And what a cook! We have eaten in Brazilian meat places in NYC and all over Brazil. Truly amazing, to be able to replicate the experience at home using a KK. Compared to slicing the meat off the skewer, the following plated picture looks mundane. Served with Brazilian farofa simples and pepper sauce. Tender and utterly delicious. How did I get here? Rewind: Cooked for about 20mins at 230C with tray underneath. Last five minutes without tray. The MEATER thermometer disliked the direct heat and asked to be removed. Butchers in England don't know the picanha cut so I watched this You tube video. Picanha cutting starts at about minute 24. Here is my version: Lump of 75 day aged rump Follow muscle seam to separate out the picanha End product Trimmed up and cut Skewered Yippee! Heaven within our reach.

Tekobo great looking tasty cook and meal! Plus you are a butcher how cool is that.

Nice cook and great shot of the KK

Looks delicious Mac great pics. Your cooks always make my mouth water lol

You are going to have tasty sandwiches for the rest of the week.[emoji4]

Cheers was thinking couscous have that and panko in my pantry love both but I like the way panko fries up an added taste was going to sprinkle on some nutmeg but forgot lol. Outback kamado Bar and Grill

Naaaaice Tony!

Great cook Aussie. Some describe farofa as having the texture of sand. I know some people who hate couscous who also say it has a sandy mouthfeel. I think couscous might be a good substitute if you can't get hold of farofa.

Hey, Jon!! Where have you been hiding?

Hang in there, MacKenzie; I'm sure you get some corn soon!

Aussie tucker in the U.S.A . Outback kamado Bar and Grill

Knocked that one out of the park, Aussie! Had a buddy come to town for the annual golf outing. We always do it up on Friday night. This year was local corn on the cob, twice baked spuds and a 2 1/2 lb grass fed cowboy ribeye, with a side of sautéed mushrooms and chimichurri sauce. Lots of adult beverages were consumed before bedtime - ha, ha! Cooked the ribeye sous vide for 3 hours @ 130F. Then finished on the lower grate after I roasted the corn. Spuds were done in the air fryer. Only 1 pic of the platter before we devoured it! (I'd de-boned the steak before plating, since I was going to slice it for service.)

Ha! Yes I can see some others have started this quest just like I am now! Im one of those that does TONS of research, and I’m utterly convinced there is nothing better, period. Going to start squirreling $$ away now :)

So to add to this pic I was going to do a picanha but my butcher was out but had heaps of Tri Tip ,so I decided to spin one cleaned one up I did not want the fat on this cook .. Gave it some purple Crack. . And some Santa Maria. .had an empty container of Twisted Q.@ckreef. Lol. Fits perfect in the package so I know what it is lol. . Set up Ora for a spin. . And on it goes. . I wanted to make up a Brazilian farofa but could not find any manoic flour or plantains. But looking up some recipes someone described manoic flour being like bread crumbs so because this is just soaking up the juices I decided to use panko. As for the plantains i like munching on these at work have a nice sweetness. . .got the bacon going in some butter..added the apple.. Some more butter and onion.. Then the panko. .mixed it all up.. Then made up a chimchurri sauce. . .I bought two tips decide to vaccum seal one in some chimchurri sause for another cook tomorrow. . Tip is looking good. .resting. . And carved. .I put some flat bread under the grill ..spread on some chimchurri sauce. .and plated with my take on Farofa which turned out terrific the panko done it's job of soaking up all the bacon fat and butter and the apples shined through. .and I made a mess can't take me anywhere. Lol. Outback kamado Bar and Grill

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.

Good spot @Smokydave. I had bought half a box of limes and some passionfruit in anticipation of some caipi action. In the end, it felt more like a long drink night so we had a couple of long drinks with muddled mint. No name because The Husband said he made the recipe up but they did contain green chartreuse and, unusually, I actually liked them. I feel obliged to report that no caipis were harmed in the making of this meal. I think there will be many repeats of this cook. I went online and found multiple suppliers of picanha in the UK. Anything from ridiculously expensive imported premium Argentine beef to picanha steaks from the supermarket, Sainsburys. Shows you what I know. Oh well, I had fun doing the butchery.

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!

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

Wow, not only a great cook, but you butchered it, too!

What an awesome cook, stunning, you nailed it.

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!