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Better late than never lol. The ribs are looking good .. . Dee whipped up a feta salad. . And I whipped up some coconut cream. . And added some Pandan flavour .WoW its turned green . . .mixed it up well and let sit in the fridge . Ribs are ready to come off and rest . . Took the creamed coconut out of the fridge to add to some corn. . and basted them as they cooked. .the ribs are ready to carve. . And carved . .and plated. Everything tasted great. Outback kamado Bar and Grill

The only thermometers I've had in my arsenal have been an mk4 thermopen and an igrill mini which has served me well but I'm over the disco lights lol decided to check out the igrill 2. Outback kamado Bar and Grill

Mahi Mahi Acqua Pazza served with fresh green bean Caserole and yellow potato, bacon, cheddar something. Acqua Pazza translated means Water Crazy - don't ask me I didn't name the recipe - LOL Side dishes cooked on the Oval Jr, fish cooked on the KK. Fantastic meal. I seasoned the fish with Slap Ya Mama Cajun seasoning so the fish had a little bite to it.

After a disastrous try of making bread in the KK last week, I decided to jump back on thehorse this week with a batch of Pain de campagne and Pain au Bacon from the book Flour Water Salt Yeast. It actually turned out tasty and not black. I decreased my temp from last weeks 500 to 450 and once I dropped the bread on stone I closed the top hat. Also decreased my times from 35 or 40 to about half. Here is my Hybrid dough proofing. So I tried 25 minutes gave the bread a rotation and another 10. A little too long for the rectangle loaf. Ok onto the straight leaving Bacon bread tried 20 minutes with a rotation and another 10 minutes and the money shot! Next week I am thinking a merlot rosemary with cracked pepper sourdough... maybe

Up today: Chicago Deep Dish. I started with a traditional Chicago Deep Dish, dough, sliced mozzarella, Italian sausage, homemade Chunky sauce. Into the WFO it went.  After about 20 minutes I pulled it and added freshmozzarella and pepperoni. Back in the WFO it went.  A final 20 minutes and we're good. I let it rest for 5minutes before serving. Very tasty indeed.

Let us know how you like it in action.

And the yummy bits of bacon!!! My dogs were going nuts after I brought these loaves into the house to cool.

There was some leftovers. That was a really late lunch. We only ate a couple of pieces because...........meanwhile baby back ribs and homemade baked beans cooking on the KK's..........

Did a Wagyu brisket overnight and just served to family visiting from NZ. They never had that cut or bbq like that. All guests blown away. Gossamer held the overnight temp within a 4 degree range without one adjustment. Incredible. Sent from my iPhone using Tapatalk

Hi i just got my Komodo Komado 23. Cooked on it 3 times so far and couldn’t be happier. I had dinner tonight with my neighbor, Max, who is in his late 80s and a retired NASA scientist. I told him about the Komodo, specifically the grout used for the tile. Recently we were at a function at a NASA museum in town and I asked him what he worked on and he replied everything in the room. Max is a thermodynamics scientist, “everything that goes up in space must get really hot and really cold.” He knewexactly what i was talking about when i mentioned the grout and helped develop it through his calculations. It was developed to hold the mirrors on telescope that went into space so they would not move one millimeter or they would be useless. He worked for NASA shortly after Von Braun arrived and was one of the German scientist that was brought over after the war through a program to gather mathematicians and scientist. Pretty cool stuff Happy grilling and cook a steak for Max. He can only eat fish and chicken due to his health. (Still will have a stein with me though!) Cheers Josh Huntsville,Al

My second tomahawk turned out great.. . Outback kamado Bar and Grill

More chicken and veggies tonight, the vegetable tray roasts veggies beautifully, the slots really help the airflow get them nice and charred:

Hey guys just found this thread. I’m the new owner of the 23 in Alabama. 3 cooks in and it’s truly amazing. Couldnt be happier. Now i have to sell my gravity fed pit.