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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.

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

Yum.. . Outback Kamado Bar and Grill

It was a painful 4 days of looking at an unused bbq but I finally got to use it today! nothing fancy but tasted awesome and the family thought it was great too. Corn fed chicken, smashed potatoes and caprese salad. I am Not going to buy fancy chicken again but as it was the first go so I splurged (Singapore prices are ridiculous). Smashed potatoes could have been better ~ I didn’t get the temp high enough quick enough, I’ll do them again soon and put the recipe up as they are simple and awesome (today’s batch and photo won’t make your mouth water). Also of note with my stealth smoker (I am in a big condo block) - no visible smoke and no complaints! I didn’t add wood chips but when I do something like brisket; that will be started at nighttime to keep the stealth going; by morning it will be invisible smoke and just an awesome untraceable smell. i also cleaned up around the bbq and got a cheap ikea cupboard for storage (temp location I am not investing in). photos speak a thousand words:

Thought pulled pork .for dinner ...on it goes. .Looking good.. Outback Kamado Bar and Grill

I have had this toy for sometime now but never used it until today. It is a julienne peeler and I made potato sticks with it. Worked like a charm.

Wonderful to have a working gasket again, see smoke curling out the top as it should, see the Guru stay locked on to the nearest degree. A cold morning, and I want a stronger smoke profile, for 50 people sampling brisket along with lots of other food. So I give my two quart smoke pot (filled with hickory chips) a turbo start on my Solo Stove Campfire. Or perhaps I just like starting fires.

Mrs skreef has done a fair amount of baking in the KK's including cakes. The trick is to get it up to temp. Run the top vent as tight as possible to still maintain temp. This will run a smaller fire. Then you just need to give it time. Eventually when the KK is fairly well heat soaked it should be running a clean fire. I'm also fairly careful about not letting grease get down in the KK. Grease down in the leftover lump can ruin future cooks.

Yep ~. Said I wouldn’t put up the recipe until when I do them properly; they should come out crispier. 1) put small spuds in water and get to a high boil; pro tip is to try to use a wide pan so it is a single layer of spuds with about an inch of water on top 2) simmer for about 20-30 minutes until tender but not too sodt 3) remove from water and let cool a bit on some kitchen towel, maybe two minutes 4) squish to about 1/2 an inch. Some will fall apart completely but not to worry 5) let them cool to room temp 6) put on a baking pan cover in foil than baking paper 7) apply salt like it was healthy, than olive oil. Lift the spuds so the oil gets underneath 8 bake at about 220C I think that is around 400 or so. 9) bake for 30-40 minutes carefully flipping half way. They should turn out to be golden crunchy on the outside and soft on the inside bundles of flavour The last photo was not today obviously but that is what they normally look like

Yum. Turned out great. ..... Outback Kamado Bar and Grill

I stand corrected. Today I found skewers properly sized for a Konro. And they should be easy to order. Will post more about this with tomorrow nights cook.

That's true Ckreef, fit to size. Here is something I received as a present for Christmas and although they have been out some time I found these to be of a better quality with thickness being it's interest. I thought Tekebo may like this also but, she may have a pair already. Wouldn't suggest for the Konro since it should remain away from the open flame however the Kamodo style cooking with the controlled air flow makes it a unique. Good to have and may prove useful with a difficult cook. 15 3/4 x 13 in simple black mat are the true size as measured by hand. Aside from the easy clean up you still get grill marks

Nice dinner plate, Aussie, I can taste that rib meat.

Syzygies, I love the colour on that brisket.

Ckreef I just had my first big grease dump by accident from a pork shoulder. That was some rancid smoke I had going for a while. Sent from my iPhone using Tapatalk

Oh my! That is beautiful, I'm sure it was delicious.

Red coals give off the least amount, I usually throw some potatoes on first and by the time their half way the coals are fired up. If you wrap the fish in foil with all your spices added inside you would'nt have to worry about the smoke penetration.

Maybe try other brands of lump? What you describe isn’t typical for me, but have seen considerable white smoke when I use cheaper lump at low temps. At high temps you shouldn’t see much smoke with any charcoal, although cheaper lump tends to be less dense and will burn quicker.

Did an egg roll-up this morning with grated cheese, spring onions and sliced cooked chicken sausage. Served with KK bacon and sour cherry jam on homemade sourdough bread.

Looking good nicecook. I’ve never seen potatoes like that, interesting. Did you cook them first? I can’t imagine smashing a raw potato you would have to use a sledge hammer lol. Your plated pi looks delicious.

They reduce flare up,easy to clean just pop them into the dish washer. They also keep small things like veggies from falling thru the grates. They are made of silicon and can take high temps, and are non stick

They look interesting Tyrus but I am not sure when you would choose to use them. Sticky sauce time, to keep clean up down? Or might they reduce flare ups? I found it interesting that the Quirky folk thought that their selling point was the slider to get food off the skewers more easily. I have never really had much trouble with that. However, I am hoping that their slider piece might help with getting the 1/4 turn effect that you have with the Todd English. We shall see...

Cheers Bruce hope you have a great New Year.. Ready to rest. Outback Kamado Bar and Grill

Hey Aussie no ribs in that collar? LOL. I have a pork collar in the freezer maybe I should ry it out. Anyway that look delish. And have a happy new year!

Tyrus I also received a set of two grill mats for Christmas. Haven’t used them yet though. I’ll post pictures when I do.

Ah yes! Aussie the rib master is at it again. That’s a great looking dinner and of course Dees salad looks yummy also. Nice cook.

Yum Outback Kamado Bar and Grill

MacKenzie that looks amazing!

Looks delicious MacKenzie!

Thanks, Bruce, it is a tarragon flavoured Dijon mustard.

I'm signing up for that food plan.

New rub, same great results!

I haven't had those in forever..... Mannnnn. Those look good!

What they all said is true. It's funny because I know my vent settings by visuals but would struggle to describe them. Don't worry, it will all become second nature to you soon enough.

King of the ribs. You do them well and often with great success

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

Mine were the Todd English skewers. A dremel w/ cutoff wheel solved the length problem. I don't believe they are being made anymore. The square clamp things are what makes them 1/4 turn skewers. I have 6 skewers and 12 clamps. At some point I'll find 6 more skewers that fit properly in the clamp. Then I'll have 12 skewers each with a single clamp which will still work for 1/4 turns.

Just for grins, went online to check the price of a MEATER + to compare to Aussie's price and guess what? There's a competitor already - The Meat Stick. AND, they added on a WiFi extender to match the MEATER +'s range! I do see one difference is in the probe charger, theirs uses a USB cord and not a AA battery, but the extender uses 2 AA batteries. https://www.amazon.com/dp/B07H9T4D5T That didn't take long for a copycat to show up. One guess as to where they're made (hmmm, maybe the same factory as where MEATER was made??) https://themeatstick.com/

Yeah I actually looked into some names and probably going to go with Osiris - god of resurrection. Figured that was a fitting name. Looking forward to tomorrow and getting started on it again. Only down side is I have to take my pit bull I rescued 8 years ago in for surgery. They found 2 cancerous tumors on her so will be thinking about that most of the day but hoping to get a lot done.

Some do. I haven't. Yours is begging for a name. Lazarus!