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Spun a chook in the rig lookout ..looking good..ready to go .. Outback kamado Bar and Grill

The plan was to sous vide the scallops then sear on the Konro grill trying to get a crispy finish. Also going to use the Konro to roast some carrots and peach slices. Sprinkled on sumac and Zanzibar pepper. I messed up on the scallops and the searing, not enough fire by the time I was doing this. However they still tasted just fine but would have benefited from searing. The scallops were done sous vide and I just needed to sear them but...

Sear or no sear that meal still looks delicious Mac! Nice cook

MacKenzie, the meal looks great.. Peaches look amazing

Aussie, every time I see a roti chicken I want to do one, this is no exception.

Looks tasty mac Outback kamado Bar and Grill

Thanks Steve! Just posted a video up, they were certainly tender

And done so juicy and tender!!

I’ve just put some beef ribs on for dinner tonight. Rubbed with Oakridge black ops brisket and smoked using oak wine barrel chunks, the smell of the red wine coming from them is incredible!

The meal looked good all around and I love grilled peaches and scallops. Just not sure SV'ing scallops would add any benefit. Scallops are one of those thing that only takes a couple of minutes minutes at high heat to be done. Without SV'ing and just seared over high heat by the time a scallop gets the proper color it's done on the inside. Next time just trust your cooking skills and sear them until done.

But I'm sure the grilled peaches more than made up for the scallops.

Peach BBQ sauce. Somethings get lost in the back of the cupboard like ckreefs grilled peach the ruby red has long gone lol. so here are my ingredients .I got my insperation from hey grill hey but added some liquid gold and dizzy pig pineapple head. .mixing it up. . I let it come to the boil then simmer for 20 min then strained .. .let cool down . Love the canning jars .. and into the fridge for everything to meld together tastes bloody awesome. Outback kamado Bar and Grill

It's called butter & garlic!

Did a combination dinner tonight, the ribs were previously cooked on the KK and the veggies were cooked on the kitchen stove, except for the tomatoes then everything was put on the Konro grill. The Konro fire makes a very nice crunch on the surface of the ribs. The interior of the ribs is still moist.