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How about a little porter road back bacon and pancakes to start your day?

The reality is - - - any excuse to play with the Konro is good enough for me and this was a really tasty excuse. (sorry for the sort of crappy pictures) I took left over prime grade PR (from Christmas) and cubed it up.  I marinated it in A1 Steak Sauce for about an hour then loaded up on my awesome 1/4 turn skewers along with some sweet pepper pieces.   I had the Konro grill running hot so they only got 60 seconds per 1/4 turn. That gave them a little extra crust and warmed them up without cooking them too much. As leftovers these were really tasty and done just md. That my friends is how you do leftovers - and as a bonus I got to play with the Konro. 

I'm signing up for that food plan.

Porter Road Beef Tenderloin - reverse seared. I started it at 230 on the Komodo and cooked it to about 110-115 in the center. Seared it on the EVO. Also a mushroom garlic/shallot saute, horseradish sauce, asparagus, salad, potatoes, and shrimp. Tom Collins to help with digestion. Cheers.

Yum.. . Outback Kamado Bar and Grill

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!

Meat I love, but meat and a good cocktail? I'm all in!

Got some great ribs as usual lol tried a new rub .. .. On they go over cherry.. Looking good. .. Can't wait Dee is making an awesome salad. Outback Kamado Bar and Grill

Quite some time ago I made some chicken sausages and decided it was time to cook up a batch as well used the air fryer to do baked potatoes. Also did a squash. That is tarragon mustard on the sausage.

Tony; pancakes and bacon,breakfast of champions. Yum yum

Title sums it up. Slow smoked reverse seared salt and pepper. Merry Christmas all.

Wow. That looks perfect.

Beautiful looking ribs mate!! Sent from my iPhone using Tapatalk

Nicley done your green Kamado looks so sexy Outback Kamado Bar and Grill

Great cook mate looks delish. Decent sized loin at that Outback Kamado Bar and Grill

Sounds and looks fantastic @Steve M

@mk1 Perfection...just perfection.

Robert's advice is spot on. Another suggestion for the chicken cook - cook direct on the upper grate, breast side up for about 30 minutes, then flip over, bump the temp up to 400F, for another 20 mins (until IT in the breast is 165F, thighs @ 175F), to get crispier skin. It might take a tad longer if the chicken is whole and not spatchcocked. Post pics of the final results!

Nice kebabs and even better product placement! Thanks both - @ckreef and @Tyrus - for helping me break my new year's resolution not to buy any more STUFF. Two packs of the skewers are on their way to me courtesy of quirky in the UK. Added bonus - I found a good late Christmas present for my friend's son. All good. New year's resolutions can wait until the new year.

You’re right to start earlier, particularly with coco char. I love the stuff, but it’s a bit slower to catch. The lower vents can be a bit confusing, but with what you’re looking for, no problem. You can either open the half moon vent by about 1/4 open, or the other vent largest hole open, no need to pull the vent out at all. The real key to temp control here is the top vent. When you first light your fire, open the top vent a couple of turns to let your fire establish. Once you get to 250° ish, you can either close a bit at a time as temp increases, or set at about 1/2 open. Regardless, at these higher temps, +/-25° really doesn’t matter, just use your top vent to adjust temps, leave the bottom alone I’ve found that most temps can be achieved and maintained by mostly using the top vent...it’s a bit less confusing when you take the bottom out of the equation for the most part.

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

Looks delish mate hope you and Susan had a great Christmas Outback Kamado Bar and Grill

Hey there KK friends. It has been a great year, getting to know you and my KKs. Thank you for being here, a constant in a weird and changing world. Have a great Christmas season and New Year. Much love.

Making me hungry folks. Nicely done.

Love how you used the Octoforks to augment the traditional. Never thought of that. Will have to give that a spin (rimshot!).

DJM, I love those Octoforks and what a great use you put them too.

Yeah, I tried to put something for everyone into that picture

Beefies and fresh crayfish tails tonight for dinner, both were superb! 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

Sausage rolls for lunch and over the Xmas break. 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

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

They are awesome skewers. They were given to me a couple of years ago. Unfortunately I believe they are no longer being made. I've tried and tried to find them online without success.