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Felt a little intimidated at first, but pizzas are one of the easiest things to do on the Komodo. Sent from my SM-G892A using Tapatalk

Happy Easter 🐣 everyone

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!

I slow cooked a leg of lamb on the KK on Saturday and thought I’d make Shepard’s pie tonight to use up the leftovers. Sent from my iPhone using Tapatalk

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!

I did my first whole hog cook. I used jealous devil charcoal with oak,hickory, and cherry wood chunks. I cooked at 250° for 6 hours. It came out perfect !!

Happy Easter everyone. I bought a two pack of beef shorties from my butcher last week. Cooked one and froze the other .decided to cook the other one today .I must say they seem familar. Wait and see..gave these ribs some boars night out .I like it.. Ready to go on over black cherry wood.. On they go. . 4 hours in.looking good.. This was a pic of last week's cook. Look familiar. Lol. . Outback Kamado Bar and Grill

Another chicken burger with fries.

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

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.

Nicley done mate go easy on the crack lol. That tart looks interesting Outback Kamado Bar and Grill

I just called Fogo. Nothing to do with the relationship between the US and Cuba. They are just out of stock. Last time they were out of stock it took about 6 weeks to restock. No worries I have about 5 bags out in the shed I did use it for a low-n-slow butt yesterday. Took a few extra minutes to get going but was a nice stable cook in the end. No extra smoke from the lump. When it comes back in stock I'll get back on my once a week buying spree.

Update: I have been slowly going through the Fogo that I ordered a couple of months ago. Opened one of the boxes and was surprised to see that the charcoal was from Cuba! I had forgotten the Marabu was from there. Now I'm eager to finish off the bag of the Quebracho so I can try this one! With my luck, I'll fall in love with it and we won't be able to get more (it's out of stock now) because of the current sour relationship between our countries.

Yum love Shepard pie Outback Kamado Bar and Grill

Great cooks I could forsee this happening. That's why I asked for a lower half great but no need . Outback Kamado Bar and Grill

Awesome looking ribs Aussie! I cooked a leg of lamb to make a roast, just made a Shepard’s pie with the leftovers, pics to follow. Sent from my iPhone using Tapatalk

Happy Easter to you too, Flemming. I see you are eating very well.

Tony, you are killing me, that steak dinner set my mouth to salivating at first glance. That is one fantastic breakfast.

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

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

If it had been me, I'd have toasted that puppy with the MAPP torch in a heartbeat! No regrets!

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.

Here's what I did with some of the chicken breast meat -

I finished the Video on my NY Strip, Enjoy