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Outback Kamado Bar and Grill

That’s the great thing about Low and slow; the smell is all consuming! You can’t see my KK from downstairs so nobody will know where the goodness is coming from. The only risky bit is the smoke when there is some wood on; I’ll always start under the cover of darkness. thats what i have convinced myself anyway...

Got hold of a huge hanger from my favorite butcher ..trimmed it up.. Gave it some cow lick and let it rest for their sear. .stay tuned.lol Outback Kamado Bar and Grill

Yes, I just wish she was closer

Steve M, everything Mac cooks looks deliciously delicious! But I guess you know that already lol.

Looking good Syzygies. I think I am going to do my next brisket at 275. Mine always seem to take longer than expected but I'm cooking at 225 typically.

Beef short ribs, after two and four hours. I'm again following Austin Franklin's Franklin Barbecue: A Meat-Smoking Manifesto. Just as one has BBQ stalls, one has intellectual stalls. I had plateaued, in part struggling with the instabilities caused by an aging gasket. A new D-gasket made my KK run better than it ever had before, and I'm relearning how to cook from scratch, to break out of my stall. Of course, one never learns from scratch, but in my line of work one needs to stay in practice tearing down assumptions. Austin Franklin cooks beef ribs at 285 F in a 1,000 gallon propane tank converted to an offset firebox smoker. I'm finding that everything cooks faster in the KK, such as here: He predicted 8-9 hours, while I'm done and holding in under 6 hours. Same for my 10 hour brisket at 275 F; I'll try 8 hours next time.

I was able to finally get the komodo up on the deck. I built a ramp out of 3/4" plywood and some 2x8's. Somehow, me and my daughter were able to get the wheels over the lip and then it was a fairly easy roll up the ramp. Here it is rolled into place. The stone work is nearly finished. My contractor got to a bit of tricky area where the width of the cement board was pretty thin and wasn't sure how to proceed. I think we have a plan and he should finish next week. After that, the only thing left is the backsplash and trim around the barstool side of the bar. I'm using ipe which is really good for outdoor use. I decided to have some fun with it and here is a small piece and beginning of an inlay that I did this morning. Bonus points if you can tell what it is.

Steve M our odk looks beautiful your going to lots and lots of fun out there

Then you would fit right in where I grew up in the blue ridge mountains. Been into the bluegrass myself.

Is it Nellie in Loch Ness, or an elephant, or maybe Austrailia by a bad artistist. Jack the Ripper left handed with no fingers. Buddah? It's blue, correct? I will study this after my next brewski, obviously it's a lake on board.

yum, pizza looks delish!

Pizza night around here, started the dough last night and put it in the fridge for an overnight ferment. Out of the fridge- Ready to finger press into shape. Ready for the toppings, KK bacon ends, smoked cheese, red pepper, green onions, mushrooms,fennel and anise seeds along with some of my dried oregano. Baked at 500F for 9 mins. Plated.

BalconySmoken, your tacos look delicious.

Same here I was going over the Dumbarton Bridge thinking about making tacos today LOL

If your goal was to get me off my duff to go make some carne asada, it worked. Even if that wasn't your goal...still worked.

Great job on the tacos! If you're wondering when the condo association will figure out you have the smoker, I'm wagering it will be during the 18 hour brisket smoke. You can't hide a great smelling brisket. Should have asked Dennis for a nice camouflage tile pattern.

Wow that looks great nice photos! the plated one is making my mouth water

Pork belly Bao buns again tonight, I love this meal! Sent from my iPhone using Tapatalk

Thanks for this recipe. Tried it out with Apache potatoes last night. Cut the cooking times because these potatoes cook more quickly than others. I took @BalconySmoken's advice re: salting: Covered them in goose fat for the roasting phase. Didn't have bacon to hand so wrapped in proscuitto once cooked. Added a bit of creamy Gorgonzola for good measure. Delicious!

I had beginner's luck with growing peppers on our allotment for the first time this year. We had an amazing summer and I harvested boxes and boxes of peppers and other good stuff from our new square foot gardening plot. This was last weekend's harvest, radiating happiness on a dismal, rainy day in October. I love peppers and have previously made up Thomas Keller's pepperonata recipe and froze batches for use through the winter. This year I decided to try this April Bloomfield recipe https://www.theguardian.com/lifeandstyle/2018/apr/04/six-of-the-best-spring-side-dishes. I liked the results so much I have made the recipe three times so far this season. Here's the latest version. I never actually follow the recipe strictly but the concept is great and will sustain us through the winter. Peppers onto the lower grate of a hot KK. I think it was about 250C. First time I did this I kept the peppers in for about 35 -40 minutes, turning three times. Bad idea, the flesh got too dehydrated and I had a job to get the skin off. This time I left them in for just 25-35 minutes, taking the smaller ones off early. Part way through Into a bowl for about 10-15 minutes to make it easier to separate the skins. This time I also took out the seeds and stalks BEFORE grilling. Made them easier to peel and saved me the messy task of trying to get the seeds out cleanly from the hot soft mess that came out of the grill! Here are the tomatoes, roasted in the IDK oven because I didn't quite get the KK timing right. And best of all, bottled and sealed, ready to dispense summer's delights whenever I want. They are sealed but I also store them in the fridge to be extra sure they will last.