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Great cooks everyone. I got myself a new toy a Kebab kit for the rotisserie had to try it out. Two plates screw down on the rod and the skewers just slide and clip into place..on they go..and ready ..plated on a bed of rice nice and easy .. I can see this being used for chook wings, legs and other fun stuff. Outback Kamado Bar and Grill

OK! My first cook is underway.....since I haven’t done the burn-in yet, I’ll go for some low and slow...2 x Duroc St. Louis cut Ribs and 2 x Aussi Black Angus Short Ribs, that should feed 4 people......I it’s really amazing how rocksteady that KK just sits there, holding 275° ...... more later on.

Rerun of wing night.

Seeing as though Ora was set up for rotisserie .I thought a chook was the way to go .injected it with some Kakadu plum and bourbon. Dusted with some pineapple head. Can't wait Outback Kamado Bar and Grill

Well guess what, Swan was my maiden name, so I have an affectation for them, and beer. LOL

I have a 90º fracture in my 7th rib that is sticking up about and inch and a half. Been trying to live with it since last Oct but needs to be corrected. I've opted to just remove it rather than try to fix it.. Probably will not be online this week as much as usual. Am scheduled to fly home to Bali on the 8th..

All these chicken cooks had me inspired to do one myself for dinner last night. Overnight marinade in Big Bob Gibson's Alabama White Sauce. Cooked direct, over peach wood, @ 350F. Plated with some lovely risotto (saffron, white truffle oil & parmesan).

Thanks tekobo, it’ll definitely change the pace of life a bit I’m sure but we’re both really looking forward to it. Great advice also on the cooking on the day, we’ve decided that all the low n slow stuff will be off resting in the cooler way before the guests arrive so we’re planning to have everything cooked for just as they start to arrive, that means that once the sausages and wings are done, I won’t have to cook anything else for the rest of the day which will leave me free to chat and have a few beers with everyone. Sent from my iPhone using Tapatalk

$39.00 from Bunnings. Matador Kebab kit .it's pretty sturdy as well Outback Kamado Bar and Grill

That looks awesome! Definitely keen on getting one of those! Sent from my iPhone using Tapatalk

Great wing cooks, all! No wing cooks here, but I am doing some Alabama white sauce chicken pieces for dinner tonight. @alimac23 - another homebrewer here! But our club's logo is rather boring compared to yours!

Snap! We done chicken wings tonight too Sent from my iPhone using Tapatalk

Wings as well tonite, grandson loves them as we all do Malcom Reed style, with a little Meat Church dusting. Also finally got my BBQ Buttula, for all those larger morsels

Thanks Mac, one of the guys in the group is a good artist and designed that, really fitting too as the swan is the symbol of Western Australia. Sent from my iPhone using Tapatalk

A big thanks for CK discovering the Konro replacement grate. [emoji106][emoji106] A huge thanks to tekobo for her help and inspiration making my wing cook sooo good. Sous vide the wings at 167F after a 3 hour marination in Frank's Hot Sauce. Here they are- Now for a little colour, used the KK to light the lump in the Solo stove, once that was going poured it into the Konro.

You certainly covered my main two food groups. Looks delicious!

Steak and beer night Had this ribeye that needed to be cooked, cooked reverse sear to medium rare and served with a side of beer.... actually that side is still going Sent from my iPhone using Tapatalk

That was neat. Don't think I'll be doing it though, I'd rather be KK ing.

my 1st observation is the truck has open-end differentials. If you are going to do serious 4 wheeling, then you should put in posi-traction/locking differentials.

That brought back memories.

Lamb turned out great....carved up nice..and plated looks basic but that's all good tasted great.. Outback Kamado Bar and Grill