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I spun another chicken at the end of last week, the chicken and pumpkin in the same basket works really well! Sent from my iPhone using Tapatalk

We started with a magnum so we could truthfully say we just had “one” bottle...

Potatoes look great.. Love simple new twists.. I’d suggest cooking your chicken on the upper grate, and then cranking it up to 400-420ºf or so the last 10 minutes to brown up the skin.

I like the basket for holding the chicken. Nice cook

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

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.

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!!

All the best to everyone for 2019.

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:

Enjoy the new year Outback Kamado Bar and Grill

Decided to hit the coast . Outback Kamado Bar and Grill

Upon further inspection of the similarities end with color. The cement is very sloppy and stainless super clunky. Thanks again.

Thanks, Dennis for getting back to me so quickly and being so helpful and gracious about another manufactures product. The similarities are striking. I'm already trying to decide between the 23 or the 32. I'm leaning towards the 32. Look forward to buying from you soon. Thanks again Nick

Very nice looking results @tony b. And it sounds like you are going to have some KK fraternity (and sorority!) help with the left overs. A bit too far for me to come but certainly good to see this technique in use again. Only trouble is, I have a lot of meat to get through and none of it is that shape! I also like @alimac23's use of the basket on a spatchcock chicken. Must get around to using my basket again soon. I think it could work well with wings. And things.

Just saw this post Aussie......you made my day!!!!!!!!!

It looks delicious and worth fighting for. Save me some I’m on my way LOL. Happy new year

Way to fight through the adversity! Nice results.

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.)

Nice roasted chicken.

The chook roasted up quite nicely.

Nice roadkill!

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

Nice way to start off the new year, looks yummy.

Looking good Outback Kamado Bar and Grill

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?

Potato Scallop and Meatloaf for dinner tonight.

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. 

Well, except for the grading, sanding, rocking, more sanding, fencing, potting, that came before building the pond... LOL. I already have enough time consuming hobbies...

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.

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. 

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.

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.

Your wish is my command. Here she is opening the box. This is the very moment of discovery. The next moment was not captured out of self defense. My daughter, the Asian expert in the background helped explain that it’s like Japanese fondue. My wife loves fondue. She now loves “her” grill and asked for Yakitori for New Year’s Day. She bought me a flight of Gesha coffees and asked me if that was good. Ummm, yeah! Just a little bit!

I just found this it's you for sure .. Outback Kamado Bar and Grill