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No plated shots Outback Kamado Bar and Grill

139F for 3.5 hours for thick, large, free range pork chops.

Unoriginal title: dinner from last night. I tried a dry brine; meat ended up a little saltier that I like so won’t do that again, otherwise it was pretty good. Cherry wood chips used. dry rub after the dry brine - salt content was really Low in the rub, but I guess any salt messes with the dry brine my sneaky smoker kitchen setup ~ no complaints yet! Next weekend will be the real test: paddy’s day mega bbq My little chocolates off the grill Aussie beef needs Aussie wine: the Wife made the spuds and slaw this time: great stuff

I got me a nice piece of Steel Head Trout. I actually like it better than salmon. It's not as tall as salmon so it doesn't have the thin belly meat. Gave it a nice lemon Pesto topping. Cooked it in my 19" KK on the upper grate in my new Grandma pan. It was a gorgeous piece of fish.   Below that on the main grate was some baked potatoes and homemade stuffed scallops. Slid right off the pan and onto the serving platter without a care in the world. I really like Lloyd Pans.

Some time ago I purchased a Lloyd Detroit Style Pizza Pan. It worked so well I decided to buy a few more Lloyd Pizza Pans. Lloyd Pans are made in the USA for the commercial pizza industry. They come in many different styles, lots of different sizes and in some cases different coatings. All my pans are hard anodized aluminum with the PSTK coating (Pre-Seasoned Tough-Kote). Although not fully non stick they are stick resistant for easy release. Some of the benefits of a Lloyd pan: Easy Release so the pizza slides out without messing up the toppings. Easy cleanup, can almost just wipe them clean with a paper towel. Great heat conductor for even browning of the bottom crust. Metal utensil safe. A max working temperature of 750* (per their technical support) This is my current collection: 10"x14" Detroit Pan, 2.5" sides with 76* angle. 12" diameter Chicago Deep Dish pan, 2" side with 76* angle. 10"x14" Grandma Pan, 1" sides with 76* angle. Three 12" diameter Cutter pans, .75" side with 63* angle. I am very excited to get these pans and have many tasty pizzas planned. I'm especially excited about the Grandma Pan as I think that will work well for a few other non pizza cooks.

That looks super lovely @ckreef - pan and fish n'all!

I read there was a world shortage of beef ribs, some guy in Australia is eating them all.

I love beef shorties. You may have noticed a few of my posts .lol Outback Kamado Bar and Grill

I wish I was having it for my dinner.

Chicken and ham and pinneapple. Pizza for dinner yum........ Outback Kamado Bar and Grill

Ribs way to go. ... Outback Kamado Bar and Grill

Some new VST baskets arrived today. Also ordered a Niche Zero grinder out of the UK which has 63mm conical titan burrs, is getting excellent reviews, and also much more affordable than the Monoliths. I’m out of control.

Well? Today should have been did the day. I hope they didn't let you down again!!

Jonj. That’s really encouraging, I can’t wait for my upgrades to arrive!

Okay, MacKenzie. Amazon just dropped off my IMS E61 Precision Group Shower Screen so I had to try it out. For @Sharky, this now makes the third tweak to my R58 (red Cafelat Silicone gasket, VST basket and aforementioned shower screen). I just had the best shot I have made with this machine. I'm very happy right now (and wide awake). Thanks MacKenzie!

Mac I think it’s that ol rib master called Aussie, he’s cornered the market on ribs

I have a couple of slotted Pans that work great in the oven and on the KK .but prefer the KK baking stone. Outback Kamado Bar and Grill

Look for @Syzygies steam oven technique using a cast iron skillet and stainless steel chain.

Love this!

Success on the first try.

Very nicely done!

Just finished my first attempt ever at baking bread. Followed Tartine’s country loaf recipe. Very happy with first results. Sent from my iPhone using Tapatalk

Please help me understand where you want a half grate and how you would use it.. Not picturing this..

Major Yummy.

Meater works great for rotisserie, but poor range with 1st model....Meater+ gives me another 20meters.......just gets me out of the rain

Damn that looks good - that’s exactly what I had for dinner too! I love beef ribs - reminds me of Austin

Excuse me. "DUE" respect. I can't believe I wrote that. My mother, rest her soul, would rap my knuckles with a long wooden spoon for that.

I just got my 32" (metallic bronze) last Friday and got to use it yesterday for the first time to do a couple of pork butts for pulled pork. Ten hours later, I could not have been more satisfied with the purchase. It was a LOT of money, but even this first try produced really, really excellent barbecue. You are absolutely going to love your 32". Besides the ease of use, speed (of warmup) and stability, the 32" has an unbelievable amount of cooking space. I think one could easily fit six briskets or shoulders in one cook. Congratulations. Plan on spending several hours uncrating it and you might need some help to get in from crate into final position, wherever that is going to be. Jim, Denver

After stalking the website and saving money for almost 4 years, I finally got one.