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Bit like ice buckets in out door tables. Outback kamado Bar and Grill

Look tasty Outback kamado Bar and Grill

Chicken with spicy plum sauce, air fries and Organic Ketchup. On the way to making spicy plum suace- Previously grilled chicken, plum sauce and air fried sweet potatoes with Organic Ketchup.(Just for Tony.)

It's been a "Lord of the Flies" summer. It's finally cooled down a slight bit (85*) and the flies have disappeared. Time to crank up the Konro (especially after all the Marabu talk). On the menu tonight:  Sashimi grade tuna, First cut NY strip steaks, U5 shrimp (the way shrimp is supposed to be), Zucchini, Pineapple, Lettuce salad w/ Japanese Ginger Dressing, Rice, and finally Honey, Ginseng green tea. The main lineup   Everything dressed or marinated   Marabu lump almost ready to go   A few action shots. The tuna was the star of the show. I wasn't sure how that was going to work on the Knoro the way I did it. Came out perfect. I stopped paying attention for a minute and slightly over cooked my NY strip. (md not md rare). I only have myself to blame as everyone cooked their own food. Anyway all around a killer meal. 

Nicely done mate. Getting some this week to do no better bacon .then fresh home cooked. Outback kamado Bar and Grill

Good eye there MacKenzie! I actually cooked 4 of the big Parmi’s and the wife cut off a small piece from one of them, then put the other pieces in the fridge, I wanted one last night and one for lunch today clear as mud lol?

Whipped up a couple of chicken parmi’s last night, no plated shot unfortunately.

Thank you for all the congratulations and positive comments! I did mention that I would be cooking a pig on the 42 for a wedding reception Luau on Saturday. After recovering from the job I can now share a comments and pictures along with the sequence of my first 4 cooks. I will say that Soy and sugar can make for a very messy cleanup, which I did not enjoy performing. So here goes: Monday: KK retrieved, a very good day! Tuesday: 18 Racks of Baby Backs. No time for pics after I got it started so just 1 below. I shot for the DENNIS BOOK OF WORLD RECORDS... mistakenly thinking I could easily cook 18 Racks of Baby Backs simultaneously. I miscalculated and placed the first 9 racks on the lower grate, the additional 9 racks on the Upper Grate (not the main grate). Charcoal basket splitter was at about 20% capacity with Coco Char. I don't recommend this configuration! What I should have done was: Light the coco char in the center of the basket, place a couple of heat deflectors covered with foil with attendant drip pans, then used the main grate and upper grate for the cook. I also would recommend splitting the cook into 2 sessions 4 rack on on grate and 5 on the other. This would improve the airflow and browning/bark on the rib racks. I survived the cook, took almost 8 hours, and I had to add coco char, and rotate the ribs between grates to get the desired results. Lots more work that I wanted to do, and a horrendous amount of cleanup. Wednesday: 40 lbs of Korean Beef Spareribs This was a cook that blew my mind! After I spent a whole work day cooking baby backs, I was afraid I would find myself spending another long night working this ribs through their cooking process. Not so! I received the cross-cut short Ribs (Korean style doesn't separate the individual ribs but rather cross cuts through the bones, my ribs were only 1/4" thick) on Monday and marinated them in traditional Brown Sugar Rub, Soy, garlic, onion, ginger and diced asian pears overnight. I loaded the basket with hardwood lump charcoal and lit in 4 placed across the bottom of the cooker, closed the lid and heat soaked to 325. Took about an hour to get to operating temperature. Then I opened up and started laying on the ribs from left to right. by the time I go the ribs laid out, it was time to flip. So I flipped, then started retrieving. About an hour later, I was done! Great results, but a very crusty set of stainless to deal with, burnt on marinade was a real pain to clean! One note, because the cook went so fast, I had to leave the top open, this allowed tons of airflow to the coals and when I was done and closed the lid, my temp soared to 550 degrees at shut down. This caused the grill to start off-gassing for a short while so I had to babysit the KK for a couple more hours pressing down the tiles as a few started to bubble from beneath. No big deal as the hardwood charcoal was basically consumed during the cook, so I didn't have a long session before cooling took me below the level of gassing off. Thursday: 60 lbs of Teriyaki Chicken thighs Pretty much the same as the Korean ribs. Went quick (less than an hour)! Surface area of the main grate is amazing to work with. Same lengthy cleanup though. Almost 2 hours of scrubbing grates after a full overnight soak. did not get any photos of the chicken cook. Friday: Took the day off, went and got the pig. Not a big pig, just 45 lbs. it was to be more of a center piece than the main course per the client. I had to deliver the pig by 1PM on Saturday and didn't really know what to expect from a heat soak and cook time perspective to on Friday night at about 8pm, I assembled the cook. 16 lbs of coco char in the center of the charcoal basket, no splitter installed, and lit the coals for a low n slow. I then installed supports and 2 center head deflectors covered in foil to keep them clean, placed the two drip pans on top of the deflectors and installed the main grate. I used my digit Wifi to keep the temp at 225 and let her go all night long. I got up a 4:30 AM and prepped the pig with just some salt and pepper in the cavity, a few herbs as well. I foiled the tail and ears to prevent them from over browning and stuff a ball of foil in the pigs mouth to enable placement of garnish after the cook. Put the pig in place on the grate and monitored till internal hindquarter reached 180 degrees, then I cranked up the heat to 325 to finish of the cook! at 1PM I pulled the pig at 192 degrees. That said my 16lbs of coco char burned for 17 hours and still had plenty left! A buddy and I used a couple of pitchforks to lift of the pig and serve at the wedding. Everything went very well and I will remember this week my whole life! What fun cooking with such a great and versatile tool! I was concerned that As Porky Pig would say: "th, th, th, thaat's all Folks.. !!!!

CK, I know you set your grill into a table do you have pixs that you can show how you did that? I am looking for tips.

I reckon it is love the fact the skewers spin and it's like an asado grill as well Outback kamado Bar and Grill

Everything went really well. I cut the 4 pound roast in half and it got to medium temp in about 40 minutes. I kept it warm about an hour until supper time. The sourdough rolls actually had a perfect soft crust - mine are often too hard. One guest commented it was the best meal she had ever had that started as a chuck roast. The vanilla ice cream was (always) an excellent addition to the blackberry pie.

This weekend was a Detroit Style Pizza.

Interesting looking spit roti grill there, Aussie.

Looks great is yours the large one it looks like it .I was looking at this . https://www.google.com.au/url?sa=t&source=web&rct=j&url=https://www.bbqspitrotisseries.com.au/flaming-coals-deluxe-cyprus-grill-spit-stainless-s&ved=2ahUKEwjK0PTbzp7dAhVCM94KHbyvDVYQFjALegQIABAB&usg=AOvVaw3DNf06bKw3teNUKS30wc_s Outback kamado Bar and Grill

Sliced and cooked some of that bacon this morning, nice and crispy, just how I like it!

I just can't get enough of these Lebanese Mountain Bread Pizzas. These are fresh tomatoes just out of the garden and the I used pesto instead of tomato sauce.

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Made a sauce from lime juice, light brown sugar and pomegranate molasses for some chicken that I had previously roasted on the KK. Also did some skillet roasted potatoes with rosemary and lucky to find some suitable beet greens from the garden.

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.

Nothing special here except the cheesecake stuffed peaches. They are always a hit and came out really well this time. A loaf of bread followed by a strange fish cook. TY @KismetKamado for the awesome pan but I did need to cut that really nice handle down to a more manageable length.      Went tribal counsel mode while waiting for desert to cook. I voted for the cat to get booted off of Reef's Island.