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For Christmas I did a Rotisserie PR using @keeperovdeflame's method. 250* with no sear. Turned out fantastic and still had a nice crust even without a sear. I started with a small bone in USDA Prime Grade rib roast that had the bones partially cut off and tied back on. It's always a bit scarey cooking a really expensive cut of meat especially when trying a new method but I trust keepers advice so I carried on with the plan.  I tied it with a couple more strings mainly to get it a more uniform shape. I used A1 Thick and Zesty steak sauce as a binder then rubbed it down.   Here it is loaded into the rotisserie basket. You can see the Meater + probe sticking out of the roast.  Happily spinning away in the 19" KK at 250*. This was the lowest temp I've ever run the rotisserie. You can see my semi indirect sizzle diffuser down below the roast. The Meater + worked really well. This was the exact application that drove me to fund the kickstarter. Once it goes for a while the time remaining algorithm was spot on. This allowed for really easy timing of when to put the side dishes on. Did a few side dishes on the Primo Oval Jr and 16" KK. Yup everyone needs more than one kamado. Not the best money shot but it came out perfect and tasted fantastic. This will be my goto method for PR going forward. Thank you keeper for excellent advice. 

Got some new toys for Christmas (spit shaft and Octoforks) so thought I’d take them for a spin... Bone in pork chops and potatoes. Took the potatoes off to finish under higher heat. Definitely doing this again!

Not gonna lie. Just drooled on myself a little. That marbling is incredible and the finished product looks fantastic. Nicely done!

I believe that is the Cointreau.

Gotta agree. Somethin just ain't right...sunny skies, green grass and tank tops, nope just ain't right. Lucky there's two sides to a coin, excuse me while I go and throw another log on the fire.

Merry Christmas everyone done another ham this year over cherry .the star of the show..removed the rind..and gave it a rub of a brown sugar ,cinnamon, nutmeg,all spice and cloves mixture..ready to go on..on it goes..I mixed up some orange marmalaide, cointreau and rum for the glaze... Looking good..got it up to 140f after the rest.... Outback Kamado Bar and Grill

Wow Charles everything looks fantastic the meater looks like a good gadget yum yum nice job

Hang in there, tekobo. I'm surprised that they didn't make your brother the same offer that they made Charles about his Block - allowed to take earlier delivery of 2 MEATER + units instead?? But, since your brother ordered yours after the Kickstarter campaign, he (i.e., you) are at the back of the queue on deliveries of the Block, since the Kickstarter folks come first.

I'm all in for this idea.

That looks awesome - and you have found a use for bundy (aside from starting fights) we did a ham this year but in the oven - I miss Aussie ham prices: ours was $100 for a half ham. Christmas ham is always the best ~ pitty the Cricket is so crap for eating leftovers in front of. Would Kohli fit in your KK?

Yummy.

Excellent.

MK1, that is what you call an awesome steak, a stunning cook.

Gorgeous, hard to beat SRF!

Excellent Job

Yeah Tekobo! To a new year of friendship and cooking.

Great job! I can't read the label on the middle bottle but it looks like your glaze was made with all-Australian ingredients. You could market it as an authentic, home grown Aussie special

You guys have all been super kind a supportive through the year. Thank you for your generosity. My life changed a lot during 2018 - not unusual, I am sure we all go through fun and scary changes every year - but it was always nice to be able to escape to a place where people were at least as crazy and at least as mad about food as I am. Here's to a new year of discovery!

Took me a few tries before I discovered it but if you weren’t aware the grommet has a slit in the side. Rather than trying to run the probe through it, you might try popping out the grommet, running your probes in first then putting the grommet back in last. If the wires end up partially in the slit it won’t impact performance. BTW awesome cook. I burnt a turkey to a crisp last weekend on the rotisserie. Operator error. My son had back to back basketball games and I was in a hurry to get out the door. I forgot to adjust the top vent back down from initial lighting. Instead of settling in at 325 it went 2 1/2 hours at 525. By the time we got back it had internal temp of over 200 degrees. About as dry as the Griswold family Christmas turkey. Still laughing about that one!