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A friend gave me some of her homemade chocolates, yummy. I am rationing them. I am also hiding them.

All the best to everyone for 2019.

Looking good Outback Kamado Bar and Grill

Potato Scallop and Meatloaf for dinner tonight.

NYE bone in Prime Rib on the rotisserie. Homemade rub of ground coriander, celery seeds, lots of fresh black pepper, granulated roasted garlic, and kosher salt. A good rubdown and rest in the fridge for a couple of hours. Tried Charles' method - 250F indirect with the infrared deflector, didn't use the smoker pot, just tossed some chips and pellets of mesquite and pecan onto the coals. Here's a tip, toss the pellets in AFTER you put the rotisserie basket in the grill!!! I got a nice lung full of smoke!! You can see the MEATER sticking out. Wanted to use the +, but the battery had died so it wasn't charged. You should have hear the cussing after 3 attempts to get it to synch up in the grill (see above comment about lungs filled with smoke!) Pulled off at 125F IT and rested for 15 minutes. Perfect Medium Rare! Plated with some nice rosemary roasted potatoes and more Greek Salad. Nice homemade horseradish sauce and an aus jus that was TDF!! A nice 2013 Bonny Doon Cigare Volant completes the very nice dinner.

Did a rack of baby backs for dinner last night. Thought it was cool to see the ribs (on plastic wrap) sitting in the snow on the side table before going on the grill. You can see the outline of the grate, too. On the KK, indirect @ 250F, with smoker pot of hickory and peach wood. Rub was Dizzy Pig Crossroads. Done. Was trying out a new sauce made by a BBQ guy over in IL, so the end of the rack got a bit of the sauce to try out. 2 coats @ 20 and 10 minutes left on the cook. Sauce was nothing to write home about - standard molasses based sauce with some onion bits and other spices. Served up with drunken baked beans (Bush's with extra bacon, diced onion, Penzey's Fox Point seasoning, and a shot of bourbon!) They were excellent!! And a nice Greek salad. (Sorry the pic is a bit blurry.)

He better not. [emoji852][emoji852][emoji852] If he does he won't be getting one of my chocolates.

An electric pressure washer is a lot easier to set up than gas. It's the easiest way to clean grills post-brisket, getting all the gunk off but leaving seasoning, like a well-loved cast iron pan. One's hands don't get messy! Or perhaps pyromania tends to coexist with hydromania?

I'm not! Just got out of the hot tub to help sweat out the hangover! I'll blame the 2nd bottle of champagne last night!!

Happy New Year all. Looks like @MacKenzie had a particularly (sophisticated) boozy start to the new year!

Great, I have not seen this way of doing potatoes before. I have some sweet potatoes that I was going to bake. They have a whole new destiny now that I have seen your recipe.

Mac, Steve is saving the fish taco for you

Nice looking ribs. I feel for you cooking in the snow. Can't let a little snow get in the way of good Q. But I must confess, it's currently 73* outside where I'm at

Yesterday me and Mrs skreef went to Fireside Outdoor Kitchens in Augusta GA (a most excellent BBQ accessory store). While there I spied up some skewers that looked to be the right size for my Konro grill. A quick call home to get my son to measure my current skewers and up on the checkout counter they went. On the left is my current Todd English custom cut skewers with a single 1/4 turn clamp installed. To the right is the new Weber skewers. The 1/4 turn clamp fits perfectly. They are a touch longer than the Todd English skewers but still a very acceptable length. In the middle is two more 1/4 turn clamps. I'll order me another set of the Weber skewers so I have a complete 12 skewer set.   10 skewers loaded loaded up with chicken. Note the different color sweet peppers loaded at the front and back. That serves 2 purposes. 1, keeps the chicken off the walls of the Konro and 2, color codes what type of marinade is on each skewer. Orange pepper skewers is the butcher shops house teriyaki marinade. Yellow pepper skewers are a mystery Japanese marinade. Why a mystery marinade you ask? Because I can't read Japanese so I don't know exactly what was in that pouch from my refrigerator. Tasted pretty good so I went for it.  Here they are sizzling away. Skewers stick over just enough so I can turn and move them around without a hot mitt. 

Thinking about summer and south of the border. Preview of the ODK; 98% finished. Just have a small bit of stonework and some trim around the backsplash and bar. Made some flour tortillas this afternoon and tacos tonight. Some chicken for the chicken tacos Red snapper taco on the left; chicken on the right:

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.

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.

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

New year's feed ..... Gave the verge some pepperberry Outback Kamado Bar and Grill

I'm coming with Bruce, we'll be there soon, don't panic and eat it all.

Thank goodness I could stick to just one of these. I am being rewarded this morning.

Yum. I particularly like the sound of the beans. Not so sure about the snow...

Looking good mate .Love the snow pic Outback Kamado Bar and Grill

Some good hearty eating right there MacKenzie!

Tony, those are delicious looking ribs, love the colour and I can send you 15cm of snow tomorrow.

Happy New Year kkers

Looks delicious Tony, your a brave man bbqing out in the snow. Have a Happy New Year

Happy new year to all KK owners and famlies.be safe

Looks awesome Tony

Happy New Year everyone!!!

Thanks, Syz, never tried that trick! I usually do the baking powder and kosher salt rub in the fridge overnight.

Love these potatoes. Got my recipe from Am Test Kitchen. It's not as hard as it might sound. https://www.cooksillustrated.com/recipes/6221-roasted-smashed-potatoes?extcode=MASCD00L0&ref=new_search_experience_6

Happy New Year!

Happy New Year, bro!

Wasn't sure where to post this so here it is. Reef's Bistro needed an herb garden. With the arrival of spring me and Mrs skreef thought it was time to start working on this project. A 14' x 14' area enclosed with a pickett fence (to be painted at a later date). Everything inside the fence will be edible. Large planters will be used. Herbs, tomatoes, peppers, lemon tree, lime tree and who knows what else. We'll also have a small table and chairs to drink early morning coffee with the sun shinning down on us. Will take a few months to get up to full swing especially with the crazy hours we've been working. More pictures to follow as we get more accomplished. Charles - Prometheus 16.5", Cassiopeia 19" TT

Also, dry the skin completely with a hair dryer.

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. 

Smashed and crunchy sounds good to me. Lots of possibilities as far as toppings go

Yea I never understood the whole slider concept. It's trying to fix a problem that doesn't really exist. A fork works pretty good for me.

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

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.

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

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!

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!

Beefies and fresh crayfish tails tonight for dinner, both were superb! Sent from my iPhone using Tapatalk

Done a pork loin yesterday .got a bit of crackle. ... Outback Kamado Bar and Grill

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

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

Bacon is sliced, packaged and in the freezer.