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Weather this weekend was spectacular, so we took the opportunity to have some friends over for dinner and to show off Darth Vapor's intergalactic 'Q skills. I've had a hankerin' for lamb lately and had been looking forward to seeing what I could do with all that Big Bad real estate, so I loaded him up with a boneless leg and a couple Santa Maria style tri tips. Its almost laughable how small they all look on the grill! Dialed it up to about 275 and let the lamb cook for around three hours - the tri tips went on for the last 45 minutes or so. Then I raised the temp, dropped everything to a lower grate and let it sear. Couldn't have been more pleased with the outcome. A great way to end a great weekend.

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.

Adjustable trivet lol

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

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.

Hi Lynne, Suggested to the Boss re getting one and she asked the price. When I informed her the comment was " on your bike sonny" Muz

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).

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

Rerun of wing night.

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

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..

Being my lazy self I left my rotisserie Motor (one grill 4pm05) permanently attached to the KK since the day I got it maybe 1 1/2 years ago. I've used it frequently during that time. It eventually started making noises which (being my lazy self) I ignored. Well the other week I went to do a rotisserie chicken and the motor wouldn't turn - big bummer. With nothing to loose I took it apart tonight. Immediately a mud dobbers nest fell out - hmmmmm. I took the motor spindle out and it was a little (very little) chewed up. I'm guessing my upper and/or lower motor spindle bearings started going bad with caused it to get a little chewed up. Not to be discouraged I broke out a metal file and smoothed things back up. I gave it a good cleaning and applied a little light machine oil to one area (seemed like it needed it). Anyway back together again and we are once again in business. Rotisserie chicken coming this weekend. Two lessons for other people. 1) don't be lazy like me. 2) if it dies out of warranty don't throw it away there maybe hope for it after all. And no I still haven't learned lesson # 1. It's back in it's rightful place installed on the 19" KK.

Yes, but you were the first here.[emoji4]

Glad you like it. It's of decent quality and fits right. But I can't really take credit. A member over on Guru that has a md Konro showed it to me.

That's what I thought, too, Bruce, great minds, eh!

Those are some killer looking wings. If they tasted half as good as they look....

Same here, after several years of trying, we actually have our 1st sanctioned competition as well. We've been doing a wort rally with a local brewery (owner started out in our club) for a few years now and been working towards doing the Pro-Am competition at GABF. Well, looks like we're going to finally pull it off this time. Picking up the wort at the brewery this Friday. Turn ins on May 10th. The formal judging is the following week and there's a "People's Choice" event on the 26th. Should be fun and exciting.

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

Looking great Aussie, I bet it tasted amazing! Sent from my iPhone using Tapatalk

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

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

Could not resist having another cheese burger for lunch. Yes, I can attest to the flavour flavour.

Looking good.. Outback Kamado Bar and Grill

Leg of lamb over veg. Can't wait. .gave it some rub..mixed up some veggies with apple. .dropped the veggies in. . Ready to spin. Outback Kamado Bar and Grill

Awesome looking cooks everyone! I’m busy planning a BabyQ, my wife is pregnant and instead of a baby shower she has requested a BabyQ so that everyone can come along and celebrate. We’ve got about 40 adults and 10 kids coming over in a few weeks, I’ve got a 7kg brisket, 2 big pork shoulders, 4 racks of cape grim beef ribs (I’ll slice each rib into 4) and then we’ll have a load of sausages and chicken wings, loads of salads and breads etc. Do you think that will be enough for 50ish people? Here’s the pork belly bao from last night, I love this dish! Sent from my iPhone using Tapatalk

So, I took your advice Tony. Taking your advice was a good thing but my execution needs some refinement. I followed the recipe above and the Drago oysters were just delicious. The Husband kept shucking and he, our nephew and I kept eating. Even nephew's oyster averse girlfriend joined in with bread to mop up the juices. The downside? I took the instruction to cook over very hot heat a little too literally. The oyster shells started to pop and send shards and powder all over the kitchen! I ended up wearing safety glasses to cook. Next time they are going in the KK on a bed of salt! Here are some oysters cooking. Note the new grill bars, courtesy of @ckreef and the KK shopping channel. And here, at last, are some Nigerian suya chicken wings done on the konro. I had to keep them away from the super hot centre and they came out nice and juicy and didn't burn, just so long as I kept turning them over. The gooseberries in the middle were defrosting so that I could use them in a klafoutis that I cooked in the KK. The white stuff all around is the residue from the delaminating oysters. As I said at the start, I won't be cooking Drago oysters using this method again!

Put my cheese and buns into action today, cheeseburgers. Ground beef chuck roast for the burgers. Sprinkled pepper and purple crack on top, other spices inside the burgers. Buns are ready for the star of the show. I almost forgot the tomato slices.

One more step closer to cheese burgers, I've got the cheese slices and I now have the buns. This was a recipe from King Arthur Flour and my first time for making it but it won't be my last.

T - bones for dinner . ....plated with some simple veg. Dee works in the tool industry scored me as t-shirt. Outback Kamado Bar and Grill

I just did this. Publix uncooked corned beef. Soaked 36 hours. Seasoned 12 hours prior to low temp smoke to 160 internal temperature. Then steamed till tender at 275...about 6 hours. 195 internal temperature Amazing.

Always remember that temperature is airflow.. If you are not getting hot enough, you are not getting enough air. For high temp cooks it's best to use only medium to large pieces of charcoal in the center of the basket. For most commercial lump this means you need to pour it in a box, give it a few shakes and then use the biggest stuff on top. Once you have filled most of the bowl, you can then pour the small stuff around the very outside against the cement firebox where is will not restrict airflow..