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Just a couple of recent cooks.. . . . . Outback Kamado Bar and Grill

I smoked a cured pork belly today. Temp. were perfect. I wanted to try out the Thermoworks Signals for the first time and it is only able to operate about freezing. We had a big rain storm pass through the area giving lots of rain and warn temp. I went to visit a friend before Xmas and here is an example of some of the flooding along the way. Normally this is field but today it is full of water, The brown in the foreground is actually the shoulder of the road so you can see the road is in danger of flooding. I decided to use the cold smoker on the 16 inch KK and here is the first smoke. Pork belly is on to smoke. I smoked the belly for about 3 hours and then moved it over to the big KK for a Little more smoking and the final cooking. 200-220F until the IT was 145F. Done. Slicing is tomorrow. It does smell wonderful. The KK is still smoking.:)

Pizza tonight, first time trying the overnight dough from the pizza bible, I’ll definitely be using that recipe again! Sent from my iPhone using Tapatalk

Home made ciabatta yesterday again for lunch, followed by the trusty chicken and veg for dinner! Sent from my iPhone using Tapatalk

Hi Dennis. Duffy the electric boat guy on this end. Received my bbq a couple of days ago. I thought I made really great boats, but compared to your bbq I’m afraid I don’t come close. Outstanding craftsmanship and innovative thinking is off the charts. First cook fresh swordfish beyond good. Got my first Kamodo from Pier One Imports in 1985 for about 80 bucks. Cooked on it for a few years until it virtually fell apart. Had several others (Primo XL oval) over the years until yours entered my patio. Now I have to learn all over again. You’ve thought of everything. Amazing. I’m happy to offer a Duffy boat for you to cruise Newport Harbor for a couple of hours if you want and have some time. Would not recommend going out during the christmas parade which ends tonight. Fun and easy to look at the decorated houses at night when there is no parade. You can take up to 12 adults. They have clear windows all around so you won’t be cold. I’m loving the bbq but sure don’t follow how to use all the different levels of cooking yet. I’ll keep cruising this forum to help me out. Thanks for building me such a great Christmas present. Duffy

I just put on a prime rib. Rubbed with salt pepper and dizzy dust. I was going to rotisserie the prime rib but when I want to put my rotisserie set up together it didn’t work! I thought I had it all figured out but I guess I didn’t. Oh well another time. I’ll post some finished pics when it done. I used Jack Daniels charcoal with wood chips from Jack Daniels whiskey barrels for smoke hope it turns out good. I’ll let you know

Sausage rolls for lunch and over the Xmas break. Sent from my iPhone using Tapatalk

Well I took the prime rib out;the temp probe said it was 135 but when I took the temp with thermopin it said 90 so back in it goes. I’ll let you know when it’s done

Thanks, Aussie. The road was just on the edge of flooding when I went thru. The bacon smells wonderful, I wish I could 'can' that smell.

Bruce, your roast is looking so gooood.[emoji7][emoji7][emoji7]

Actually, it is cooked, I just need to fry it up to render some of the fat off.0

I would just like to wish all the forum members a Merry Christmas and a great BBQing new year.

All y'all cooking up a storm is making me both jealous and hungry. I'm visiting family for the holidays and having to cook indoors.

Thanks Tony b!

Mac does that bacon need to be cooked or just heated up? By the way it looks delicious make a great BLT

Bacon is sliced, packaged and in the freezer.

Go @Bruce Pearson!

Bruce, that is going to be some tasty.

I watched the first episode of the new season of Project Smoke last evening. It featured a KK and Steven Raichlen cooked two 4-finger thick New York strip steaks, reversed seared. Then finished them off with an Adam Perry Lang "cutting board dressing technique" It looked delicious, I intend to give this a try. Here is a link to the recipe: http://www.projectsmoke.org/episodes/seasonthree/

Beautiful! We definitely have another baker in the house! The Pizza Bible is awesome. Much better than Forkish on pizza.

Alimac, you sure have been on a roll. Everything is looking very very tasty, from the bread to the pizza and everything in between.

Mac yummy looking bacon. I hope the road doesn’t flood.looks like that field is getting a good drink of water though.

Won't be long before that roadgoes under . Great looking bacon Mac Outback Kamado Bar and Grill

Just winging it, as I've never cooked a bird that big. I'd go full basket, direct, upper grate, 375F dome, skin side down.

Going to spatchcock a 24 lb turkey for Christmas. I usually do chickens indirect on the top grill with the charcoal basket split and fired on the opposite side. Would you do the same for a turkey? Especially one this size or have a full basket on?

Ninja Bruce. Hai.

I wouldnt rely on a a database that says what u can or cant use.you were fine up to now i find that strange and what that tells me is you need to detoxify your body a way to do that is a plant based diet to get back an track and of course use products with ingredients that are very few and you can pronounce and understand what they are Our country has been lying to us for years and if you dont think they havent put flouride and nasty stuff in our drinking water there sure is chlorine in it and both are not healthy for our bodies Anyyways point is dont let a doctors database decide whats best for u cause a lot on those lists are toxic for you but most plant based products have worked wonders for people once they detoxifed https://www.skincareox.com/27-best-organic-body-washes-soap-bars/ Check out that link but do the research Good luck i hope you get past all this

Thanks for the tip. No I haven’t, but they don’t show up on my list. The list I’m speaking of is a list that my docs generated using a large database maintained by the American Contact Dermatitis Society (CAMP is the database). They enter my allergen details into that and it spits out a list of known safe products. It even includes prescriptions — I had to stop using one...not safe. It’s very interesting, because there are no 100% safe brands. Even brands like Vanicream and Free & Clear are spotty. I can use their liquid soap and shave cream, but not their shampoo. I can use one cerave cleanser, but not the other. Two types of Lubriderm are safe, but the red top one (which I’ve been using for years) is poison. Pure & Gentle looks interesting. They might just not be in the database at all. Unfortunately, they list no ingredients on their website, which doesn’t help me. As my docs say, I can always patch test myself with unknown products, but for now I’m starting with the known safe list until things are under control. Good tip, though. Will keep my eye on it.

That grill (the 23" from the link in the original post) now lives in Columbia, MO... And that's the first recipie I cooked on it here...

Mac hope the weather is good for the pork belly cook. Looking forward to seeing pictures. I made a spaghetti sauce on Saturday it’s the best I have ever tasted. I can’t believe how good it was. Don’t know if I’ll be able to duplicate it though it was a pinch here and a dash there. Oh well maybe the next time will be even better lol

Another nice day, so I had to grill out something! Tonight it was a pork chop with Dizzy Pig's Peruvian rub. Plated with some gnocchi with vodka cream sauce, a side salad and some crusty bread! Oh, and a decent Pinot Noir from TJs.