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Well, it rained all day today, so no grilling out. Decided to try this recipe on my "to do" list - Eggs en Cocotte. My own twist was to poach the eggs sous vide (145F for 50 mins) instead of the classic prep of cracking the eggs on top of the potatoes and mushrooms and placing it under the broiler to set. The Sriracha drizzle was my personal touch, too. Nice side salad of rocket and feta cheese with a Dijon vinaigrette and viola - dinner on a rainy day. Oh, and a nice glass of bubbly to go with!

That does look and sound tasty .may I suggest a dash of plum sauce lol Outback kamado Bar and Grill

Thank you, tony b. Things are going well and I will be back posting soon. In fact I have a small group coming on Sept. 22 and I am teaching them how to trim, prepare and cook a brisket. Two of these folks are professional photographers, so you can expect some nice images. Watch this space!

Tony, does that ever look appetizing.

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. 

Holy salami Batman, that looks amazing.

Looks too good Tony. Nice job.

That looks delicious Tony

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

That was actually way easier than I thought it would be. Give me a day or two when I get home from work earlier and I'll show you the skinny.

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

Thanks Dennis. I used large pieces of Mesquite in the half basket for this high temp cook. I don’t like mesquite for anything except pizzas so I prefer no leftovers in this case. If it was my oak lump then the full basket would be fine. Any chance on the coco char being able to be shipped by Xmas? Hope all is well. Sent from my iPhone using Tapatalk

You can never have too much charcoal for a high temp cook.. The secret is to not pour the smalls from the bottom of the bag into the center of the basket. It will cut off/reduce your airflow and limit your temps. Best to always fill your basket completely, when done shut everything down tight and the charcoal will go out and be there for your next cook.

Interesting looking spit roti grill there, Aussie.

I'm, Just, Drooling!!

CK, those pizzas sure look tasty as do the rolls, bread and lasagna.

Great pictures ckreef. Well, not quite money shots but my in laws built their own Pizza oven. It's huge! When we are around, they will make 12-15 pizzas for the family... yes big family. Below is a picture of the ciabatta they make in one batch. Also check out the Salami. 260kg from 2 pigs, a lot of effort and arguing resulted in 130kg of cured sausages and 60kg of cured pork. That was fun making that. The result was very tasty!