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Outback Kamado Bar and Grill

Outback Kamado Bar and Grill

My first cook......it was soooooo delicious....

Sorry MacKenzie, but that was risotto with saffron in that picture with the Alabama White Sauce chicken. I won't see corn for several more months. But, I can still keep cooking chicken! Wanted to try out a new rub recipe that I saw online, based on Old Bay and Lemon Pepper. It's the one on the left, the other one is my "go to" - Yardbird. Cooked direct, on peach wood, main grate @ 325F for the first 30 minutes, then 375F for the last 15 minutes. Plated with a nice salad and some angel hair pasta with homemade pesto. I did find the new rub interesting. Can't wait to try it on shrimp. But, Yardbird is still my "go to" for chicken. Here's the recipe if folks want to try it for themselves. And yes, it really does get better if it sits for a while. Don't ask me why - it's a dry rub? Summertime Chicken Rub · 1/4 cup Old Bay seasoning · 1/4 cup lemon pepper seasoning · 2 Tbsp fresh rosemary, chopped · 2 Tbsp mustard powder · 1 tsp chili flakes Let the rub sit for at least 3 hours before applying to the chicken.

We are having snow followed by rain, it's not nice but dinner was nice. I saw that corn on Tony's plate and thought it would be good on mine too. Those are micro green I have growing on my window sill, one way to rush the garden season.

Was released from the hospital today.. Only hurts if I laugh, cough or I'm guessing sneeze. My wife was pleased the rib did not turn into a young lady named Eve.. Good news is I've been given the green light for shipping the extruded CoCo Char.. We have about 4 tons made and are working overtime to get a container out asap.

Sunday cooked a late brunch on the outdoor griddle. French toast stuffed with sweet cheese and Lingonberries, bacon, and hash browns. After brunch we drove my son back to college. On the way home I got thinking. We didn’t have anything planned for dinner and if we were willing to eat a little late I could squeeze a Chicago Deep Dish in for dinner. I should have all the ingredients at home and it will give me a chance to try out my new Lloyd Chicago Deep Dish Pan. When we got home first thing I did was mix up the dough since it would need a 2 hour rise. I then went outside and fired up my 19" Komodo Kamado to get that up to 400*. Back inside to lightly brown some Italian sausage and make a homemade pizza sauce using San Marzano tomatoes. After an hour the KK was crusin steady at 400* so I put my Komodo Kamado baking stone in. It's a big fat baking stone and I knew that would take about an hour to come up to temperature. At the 2 hour mark the dough was looking right so I went outside to check the temperature. 408* at the dome and the baking stone at 391*. Close enough, time to build the pie. Also note while the inside is basically 400* the outside a mild *112.  I went for a traditional Chicago Deep Dish Pizza. Stretched the dough up the sides, Mozzarella cheese and the Italian sausage. I normally use sliced mozzarella but I didn't have any so I went with what I had. Shredded mozzarella will have to do. Lastly I added the sauce and sprinkled on some parmesan cheese. About 40 minutes later it's looking right. I brought it inside and let it rest for a few minutes. It slide right out of the pan without any effort. I really like Lloyd Pans. Bottom of the crust browned perfectly. Ooey, goey, yummy on the inside - LOL A spur of the moment decision turned out spot on. Total time, 3 hours from start to finish. Dinner was at 8 pm.

I’ll take your word for it....

Oh yeah, that was a mighty meal for 5 people....my first experience with the KK......I’m hooked! .... very dangerous....next up „The Burn In“, scary stuff

So one of my brother in law's birthdays is on st. Patrick's day so I always wait to cook mine on a different date, but am sure to pick one up while they are cheap! I soaked it for 4 water changes, then Blotted and hit with a rub of coriander seed, yellow mustard seed, purple crack, cloves and black pepper. I was going for pastrami-ish. Got that on and smoked for a total of about 4 hours. I saw someone over on the guru doing a whole cabbage that was cored, seasoned and lots of butter. I wanted to do that, and I added more butter in the cracks as the cabbage cooked and softened. Then I threw on some diced potatoes which were really just my excuse to play with the sumac I bought. Fricken delicious by they way. And my belated st paddy's meal!

Pizza night tonight, overnight dough from the pizza bible turned out nicely! Sent from my iPhone using Tapatalk

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.

Mine is the 12" x 2" high nesting pan with PSTK coating. The nesting pans have a slight angle on the sides which is fine and is what I would recommend for a general use pan. I am about to order five, 7" x 2" stacking pans to make personal pan pizzas for lunchtime. The stacking pans gives you 1 1/2" space between the pans when stacked. I want to build the pizzas in the pans in the morning and stack them in the refrigerator until I am ready to put them in the grill/WFO later in the day. If this works as I think it should I'll buy another 5 or 10 next time my family comes to visit. Would make cooking multiple pies easier if they were premade and ready to go. One thing to mention - these pans are built to order. When you place an order your order is put in the production que. Because of that there is a 3 or 4 week lead time before they'll arrive at the house.

Per their customer service their pans with the PSTK coating are good to 750*. Even their cookware pieces (fry pans, saute pans etc..... W/ slightly different coating) are oven safe to 700*. The dough recipe came from Deep Dish dot com. 2 hour time by the recipe but it also talks about a longer refrigerator ferment. I highly recommend that website. 400*-450*. The pan I have is 12". Two people would have a hard time eating all that in one sitting. But for 2 people it does leave leftovers for lunch the next day. They sell them in sizes from 6" - 18" in diameter.

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.

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).

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.

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

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

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 like what you said about planning your work flow. This is something I always do for cooks now, especially when entertaining. When people come early they always ask if they can help, but I always have everything planned just so and have it in my head lol. I know if I just try to explain it it would take longer and not turn out as well. Lol. Anyway.... You should get a Lloyd's pan sponsorship. I'm so close to ordering some and I feel like you should get the kickback lol.

Hey Tony, that’s one of my new Teku glasses, the home brew club that I’m a member of has them made up about once a year, they’ve done all sorts of different styles in the past. 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.

CK, I hope you don't mind me coming in on your coat tails. Got my pizza fix today. Loaded, red pepper, tomatoes, too much cheese, mushrooms, purple crack and pepperoni.

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

Aussie, that gorgeous roast and veggies are going to make more than one delicious meal.:)

Looking good.. Outback Kamado Bar and Grill

Just stop already - that is too good and keeps on giving! Sent from my iPhone using Tapatalk

Thank you everyone I appreciate the compliments. The timeline was sort of critical because I didn't want to eat dinner in the middle of the night. Before I started I came up with a work flow (in my mind) that would get everything accomplished without rushing. I stuck to my work flow and pulled it off in the anticipated 3 hours.  Critical to that time line was properly managing that baking stone. It's 7/8" thick and takes a good while to heat up.  That Chicago pan doesn't look all that big in pictures but it's huge for 2 people especially being as thick as this pizza was. Sunday we ate half the pizza. Normally I would take the leftovers to work on Monday. Since we had a full half pizza left we figured we would eat it Monday night. I brushed ghee all over the crust (bottom, sides, and rim). Threw some more mozzarella on top along with some pepperoni, popped it in the (dare I say) oven. Awesome leftovers. Note that pan I used to reheat it is my Lloyd's 10"x14" grandma pan.

Wasn't much effort. Most of the effort was 12 oz curls while the dough rose and the KK came to temp.

Congratulations to you both!!! Sounds like a great menu!!! Sent from my SM-G965F 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.

This was interesting, I thought I'd make potato scallop and bake squash to go with a precooked frozen beef pattie. 3/4 of the ways thru the veggie cook I unwrapped the pattie only to find out that it was raw. Did a made dash to the KK, fortunately there was old coals in it so I was able to get it heated up very quickly. Put some of my perfectly melting cheese on top of the burger.

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.

Sliced the breakfast bacon this morning, packaged it and now it's in the freezer. Only one thing left, taste test tomorrow.:)

Breakfast bacon was smoked this afternoon, right now it's sitting outside cooling where the temp is just above freezing. I am hoping critters come along and steel it. Time to scrap off the cure. Ahhh, there is bacon under there. The magic tool for removing the spices, etc. a dough scraper. Smoking is done, used apple and cherry woods. The flip side. I think I'll do the slicing and packaging tomorrow.

I have a few irons in the fire, used the smoking gun to add more smoke flavour to a previously KK cooked chicken. Also getting ready to smoke a pork belly tomorrow and made some mesophilic yogurt for the first time. Dinner is plated. This yogurt was made with Coffee cream, 18% fat. It's going to be my starter. My next batch is on now and I used whole milk, 3.25% fat. We'll what difference that makes. This yogurt is fermented at room temp. Bacon story tomorrow.

One of these days I'm going to do cheeseburgers so I figured I'd better make a batch of perfectly melting cheese. Start with some nice Castillo Cheddar Cheese, some Silk Chili pepper from Burlap & Barrel, also added some Aleppo pepper and then add the required sodium citrate.(14g for 380g cheese) Melted and poured it onto a silicon mat. When it cools I used a cookie cutter to make the patties. I have about 10 of these slices. Now when I melt these over burgers the fat will not separate from the cheese.

So just a few more months (8) waiting and we’re ready to lift this thing in place so I can actually use it before I’m over it. To say I’m over building - an understatement. Total weight lifts was 800kgs so a little ++ on the cost side, first crane failed but managed to score a 2nd once before the 8hour lift permit expired - in anycase she’s up - unbox tomoz and a first cook this weekend , not sure what yet with burning to follow the weekend after.