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I bought a package with 4 pork tenderloins in it and cut 3 of them up into 1/8th inch coins so that they could be used for a quick meal when needed. The 4th loin I decided to cook on the KK after spicing it up with Burlap & Barrel, cumin, coriander, Zanzibar pepper, brown sugar and a little salt. Spiced up and on the KK. And look at what happens- Taste test. It was hot in the mouth, moist and delicious.

A lovely spring day and an opportunity to get together with friends gave me a chance to put Darth through his paces yesterday. Stole an idea off the forum and made myself a nice little cast iron smoke pot. Worked great! Kudos to those who are willing to share their ideas with us noobs! Loaded up with some baby backs and a couple slabs of beef back ribs - both dry brined and rubbed. A little smoked mac and cheese... My first two tier cook - ha ha!

Some roadkill mini-chooks over a pan of harissa’d sweet taters and asparagus. The minis were dry brined and seasoned with Meathead’s Simon and Fargunkle rub. ...and this is our new old dog, Buck. Just because. We adopted him today.

Had a tenderloin tip in my freezer from a whole packer I had butchered up, so today was the day. Pounded it flat’ish, seasoned with Lane’s Ancho Espresso rub, and rubbed in a bit of olive oil all over. Cooking it like flank steak, so into the belly of the beast — my KK Big Bad 32. Pulled on the rare side of medium rare and resting. Ain’t she a beaut? Lawd have mercy! Going weak in the knees looking at that. Griddled some onions and peppers, made a quick pick de gallo, and a slice of fresh avocado. There were no survivors...

And Plated. ... Outback Kamado Bar and Grill

All over except the important part. Hopefully the guests at the event will let me remain in the state.

Ran the first test last night with 4 pizzas. They all tasted good. It's a sound concept but the execution needs a little tweaking. Thursday night I mixed up the dough and let it rise until doubled. I made the balls and proofed them for about 30. Lastly I stretched the dough into the pans, stacked the pans, and put them in the refrigerator. Friday night they were cooked at 500*. The two on the right were pulled out of the refrigerator and let come to room temperature for about an hour. The two on the left (with green pepper) were pulled straight from the refrigerator just prior to dressing.   This was a new dough recipe. A copycat Pizza Hut recipe. It tasted good and was easy enough to work with. The very bottom of the crust had a nice crunch and the middle was still soft and moist. I'll probably make a slightly smaller batch next time. I also need to up the temperature and get a shorter cook time. Weather to let them come to temperature first or come straight from the refrigerator is still undecided. Will probably try again Sunday. 

I cook lamb on my KK but couldn't have described it any better than @tony b has above. I don't usually add smoke but internal temp is key. Depends on your taste but I cook to 50C (122F) and leave to rest, after which the IT rises a few degrees and the meat is at the perfect level of rareness for me. Whatever you do, try not to take it to the dry and grainy stage.

Assuming that you will have the normal amount of side dishes/salads/dessert, etc. That's probably too much meat, as you're currently planning a full pound per person (pre-cooked). Two boneless legs should be enough. I like to keep it simple - make a paste of olive oil, fresh rosemary, crushed garlic cloves and S&P (maybe some purple crack if you have it). Rub the legs generously with it, both inside and out. Tie up the legs with good butcher's twine. Cook direct on the main grate @ 350F until an IT of 130F (lamb should be cooked no more than medium, IMHO). For lamb, I like to use a combo of oak and apple woods for smoke. Good luck and post pics of the big Bunny Day cook!

I tried two more tests on Sunday. Lunch test was total disaster. We ate them but no way was I taking a picture. They were so ugly I was scared they would break the camera lense - LOL Shut the grill down and later in the day I reconfigured the setup. Gave it another try. Getting closer to perfection but not quite. I do have a few more tweaks I want to make and will try again next weekend at the latest.

The KK has been flawlessly ticking along all night, just wrapped all of the meat and out it back on for the final part of the cook. Sent from my iPhone using Tapatalk

I got my new 7", stackable Lloyd personal pan pizza pans. Five of them.  Why 7" you ask? These were bought as to go pans to be used in my Primo Oval Jr Go setup.   Why stackable you ask? Stackable pans have a little over 1" of space between pans when stacked and the top pan acts as a cover for the pan below it. The idea is to make and stretch the dough in the pan the night before or the morning of. You then stack the pans and stick them in the refrigerator or cooler. When ready to cook you pull them out let everyone dress their own lunch pizza and throw them on the grill.  Let the tests begin this weekend. I have two dough recipes to try out to begin with. Can you go straight from the refrigerator to dressing then onto the grill or do you need to let them come to room temperature first? I want these to cook in 4-5 minutes. If I have 12 pans (6 sets of 2) I should be able to roll them through the grill in 30-40 minutes total time. To me that would be acceptable. Hopefully I can get this all figured out within the next few weeks. I'll posts my tests in this thread. Once figured out I'll get a head count for my sister's house and buy some more pans. That way I can take the oval Jr and pans to her house early this summer for vacation. 

I've used that rub on chicken before too. I like the way Meathead doesn't include salt in his rubs. Gives you the chance to brine/salt to your taste and then add the rub without having to guess on seasoning. Nice job!

Got that site bookmarked for future spice shopping. Thanks for the tip, MacKenzie!

Hang in there, Charles! As the saying goes, "If at first you don't succeed, try and try again!"

We’re having a BabyQ tomorrow as my wife is pregnant and instead of a baby shower she wanted something where everyone could come and celebrate. Just put 12kg of brisket into the BB32, to be followed later by 5kg pork shoulder and 4 big racks of beef short ribs. I’ll update the thread as I cook through the night and serve it tomorrow. Sent from my iPhone using Tapatalk

Will do, Bruce.

Well that first batch looks yummy for sure. But ugly pizzas need love too just put a smiley face on them with bell peppers lol

That looks yummy Mac,p! I’m Curious to see what those 1/8 inch thick coin size pieces are going to look like and how you cook them, please post pictures when you do. Thanking you in advance

@ FoothillQ, here is some info about this new spice company. I have bought many different spices from them and loved them all. I have found them excellent to deal with and here is the website address. No, I am not connected with then in any other way than I do enjoy their spices. https://www.burlapandbarrel.com Burlap & Barrel sources unique, beautiful spices for professional chefs and home cooks. By partnering directly with artisan farms, we get spices that have never been available in the US before and help improve the livelihoods of our partner farmers.

Thanks mate, I was truly amazed at how much moisture was in the KK every time I opened it. At one point I had it running out of the bottom draft door, lesson learned for next time, nothing needs to be wrapped Sent from my iPhone using Tapatalk

I love Buck! Sent from my iPhone using Tapatalk

Thanks everyone for the kind words. The food turned out amazingly, I’m trying to see if anyone got any pics of the final table as everyone was hungry and ready to get stuck in. One lesson learned, when cooking this much on a KK, you definitely don’t need to wrap, the brisket was a tiny bit over, but still very very nice. Sent from my iPhone using Tapatalk

That’s only because it was!

More leftover ribs, although you'd never know it from the taste.

Well, I'm at it again. I "volunteered" to cook the barbecue for a couples wedding shower for the son of some close friends. I salted six Boston butts, 45 pounds of pork shoulder, yesterday, and rubbed them and put them on the BB32 this evening for tomorrow's event. It isn't anything particularly creative, but I thought so much meat on one rack of the KK deserved a shout. Per my usual, no real backup plan. The KK, Kooter, hasn't let me down yet!

And we’re fully loaded, time to sleep a bit but more updates to come. Sent from my iPhone using Tapatalk

This probably has never happened to you but it happened me today, I over ate.

Less work for you, more time for adult beverages!

We are watching you, good luck!

Keeping any eye on this one - great idea!

Wish me luck. This is something similar to what some pizza restaurants do. I'm just trying to make it easier at the time of cooking. 3 or 4 pizzas on the fly not to big of an issue. If you're going for 8-12 a much bigger issue. Besides I want to enjoy the time not working for everyone's benefit.

The setup like in the photo above (two zones) can be created on all KK grills using the basket splitter and cooking on the lower grill. The 32" Big bad come standard with a beefy 3/8" SS half main grill for two levels of direct heat.. This would be using the basket splitter at 50% closed