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First use of the new warming grate for the 23. I wanted to put it through its paces to see if this new grate would turn the 23 into a true two zone machine similar to my 32 with its half main. Started with the basket splitter and the warming grate. Put some sweet potatoes directly on the coals while monitoring the temp on the indirect side with the warming grate. A bit later, I removed the warming grate, added a chunk of pecan, and inserted the sear grate. Put on some ribeyes for a reverse sear, starting them on the warming grate the same way I would use the half main in my 32. Moved the sweet potatoes to the rear of the lower grate to finish cooking. Just admiring the view on this fine spring day with a wee bit of thin blue pecan smoke. The ribeyes are almost up to temp. Plenty of room for them and the sweet potatoes while I cranked open the vents for the sear. Almost there... The big moment. Boom! Top with some blue cheese chive butter and a side of baby brussels. The verdict: This fancy new warming grate has brought one of the best features of the 32 to the 23. Super easy and flexible two-zone grilling. Highly recommend it for anyone on the fence about buying one of these things.

Here we go with the arctic char and a few sardines as appetizers. Delicious!

Nice cowboy ribeye for dinner last night. Sous vide @ 130F for 2 1/2 hours, then onto the sear grate to finish. Pecan and Post Oak. Did a simple cheese and asparagus tart to go with it. Plated with a nice cold iceberg lettuce salad with bacon, tomatoes and blue cheese, paired with a lovely 2013 SLV Fay cab. And gotta have shrooms on the steak! But what to do with leftover asparagus tart?? Sous vide poached eggs on top for Easter brunch with a heavy dose of purple crack! Happy Bunny Day, ya'll!

Another chicken burger with fries.

Another round with the KK23 warming grate. Wanted to see if I could put my Weber grill pan down in the hole whilst simmering some brats in beer. Answer: YUP! The brick and inset pan are for displacement. Once the onions are ready, move them to the pan on the warming grate whilst searing up the brats. Brats are from our local Farmers' Market, seriously delicious, if a bit uneven in size. The big’n is mine! Done! On a bun with a bit of grainy mustard. Yum!

Just a couple of cooks lamb shanks and kebarbs. .. .. Outback Kamado Bar and Grill

Happy Easter 🐣 everyone

Nicely done on both cooks. Glad to see that I invested wisely, even though I've yet to use mine. But soon, very soon!

ALIENS

Thanks Pequod. This is the review I have been waiting for since the announcement of the 23 warming grate.

Yup, two. You mean, why not use one for the “roasting” and the other for sear? I could, although I’d normally just use the 32 for this cook since it is in a semi-permanent 2-zone configuration. Purpose on this cook was to test whether the 23 with warming grate and basket splitter could compare with my 32 in 2-zone configuration. Matched up reasonably well.

Maybe on the main grate. Here’s the configuration I use:

A few dark days in a row has got me thinking comfort food, how about chili. I put all sorts of chili pepper in this batch, Urfa, ground serrano, cobanero, silk chili also a little semi sweet chocolate and a double espresso. Around here we also put red kidney beans along with the ground beef,onion, garlic, tomatoes. I was winging this so next time it will be another new experience. Just open the package with the ground serrano, better do that one carefully.