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Hi All, I’ve been travelling for work a bit recently so haven’t been cooking as much. As nice as it’s been staying in nice hotels and eating great food, I was yearning something simple cooked in the KK when I got home on Friday night so cooked up a chicken and veggies.

Add a little salt peter and you will have some super explosive ribs lol

You know , not too bad , I ain't too disappointed , Got the SBB up to 500 and banged a few on , different toppings and all came out extremely acceptable, Nice crispy base off the Pizza stones . Game on loving the KK. will have another go soon, Looking forward to experimenting with these vents and the dough try get a thinner crispier one next time.

If I win, I will fly you over for your rib cookin' lessons.

Another passion of mine is music (if anyone noticed my avatar), found this fella last night after watching a movie, the originals usually are the best That picture just show's its not to far away...lol Congrats on the New KK, Terra Blue fan here Crank it up and lets get cooking

Tri Tip ... .. Outback Kamado Bar and Grill

Good luck to all my mates in the states. 1.6 billion. Unbelievable. https://abc7ny.com/no-winner-means-mega-millions-rises-to-record-$16-billion-jackpot/4489307/.

Cracking tune that , first xmas song I have heard this year mind

Ribs are looking good Aussie.

I can't believe it cooled down enough to get that much snow on it. Were you sick or something?

Looking good Outback Kamado Bar and Grill

OK, lesson learned. After direct grilling of the fatty lamb ribs, they dripped so much grease onto my charcoal, that I've been having issues with both temperature control and lots of smoke production in subsequent cooks. Next time, I'll put just enough charcoal in the basket to do the ribs and not fill it up, like normal. Here's a pic of tonight's cook (Jerk Chicken thighs). Every time that I opened the lid to flip the chicken, this happened! The good news - it didn't impact the flavor of the chicken. Yes, there's a plated picture - chicken with Jamaican curry rice and a nice side salad. The wine was a very nice Viognier that I picked up at Trader Joe's last week.

It's actually close to black powder, as it really does have granulated charcoal in it!

It's fun watching how crazy folks get when the pot gets this large. They don't seem to understand that the probability of winning doesn't change with the size of the pot, but it does increase the likelihood that they might have to share the winnings with someone else when this many folks are buying tickets like there's no tomorrow!

Great point about the bacon for the weave, Charles. That's what I normally do; use the "good" bacon for the stuffing. I imbedded a few of my own personal twists/tips, including that one, in the pdf file - fwiw.

Doesn't stop most of us, especially MacKenzie, who probably sees the most snow of anyone on the Forum. We can get our fair share here in Iowa, too!

@ckreef - I've observed that the temperature of the meat itself can have an effect on the ambient reading, as well, as it's only a inch or so away from the meat. The interesting thing is, during a rotisserie cook, the ambient temperature doesn't seem to bounce around as it rotates, so there must be a bit of a lag, or there's an averaging circuit in it to smooth out the reading.

Yeah, my first experience was getting a Coke in Germany and finding it had 2 small cubes in it - and this was at a McDonalds! I asked the lady at the counter if I could have more ice and she looked at me like I was from another planet!

Gunpowder? Was it smokeless gunpowder or black powder? They look really tasty. Aussie I think you must be the rib king here on the forum, your ribs always look great.

I tried my bottle of sauce to make a batch of burnt ends. They came out really good. Sorry, no pics as the brisket cook was totally off my planned schedule and I wasn't about to stand outside in 35F weather @ 6:30am to take pictures! I had put the whole brisket (prime grade) on the night before around 10pm @ 250F (Guru) and was expecting to get up in the morning to wrap the brisket in the pink butcher paper (IT = 170F), but when I got up to feed the dogs and let them out, I checked the temperature sensors and the brisket IT was already at 204F - YIKES!! So, I had to hurry and dress to get the brisket off and wrapped and into the cooler. I cut off the point and cut it into cubes for the burnt ends and used the Dragon Sauce - a good match. Burnt ends went back on the grill for another 90 minutes. Should have used a wider pan, as they ended up swimming in sauce and fat. Tasty, but not crunchy. The flat came out perfect - very tender and moist. I had injected it with Butcher's BBQ brisket injection and rubbed the outside with the coffee rub that Aussie sent me. A couple of lessons learned on this one - prime cuts cook faster than choice (this brisket was done in 8 hours @ 250F!); and, use a bigger aluminum pan for the burnt ends so they can spread out more and not be swimming - more surface exposure to the dry heat.

Tried some of the Dinosaur sauce on a quick meal last night .oh yeah yum yum nom nom yum. All the flavours roll in . If I keep finger tasting it there will be none left . Outback Kamado Bar and Grill