Leaderboard

2019 Best Value Award from AmazingRibs.com, "Platinum Medal = *****. Our highest award, given only to the very best values in a price category, our strongest buy recommendation." Now 6 years running Best Value or Best Luxury Grill.. Thanks for the recognition Meathead!

Fusion Madness challenge cook. Japanese flavored Shrimp and veggies cooked on a Konro grill handmade in Japan. Basic scampi cooked on a Komodo Kamado grill handmade in Indonesia. The basic ingredients.     Some basic prep work. Ginger and garlic marinated shrimp. Snow Peas seasoned with a Japanese pepper mix.   Grilling the shrimp and snow peas on the Japanese Konro grill.     Basic scampi cooking on the Komodo Kamado. This is the first time I've pan cooked pasta like this.    Dinner is served.

My Daughter got to choose dinner - I was satisfied with her choice! I may have mentioned this before, meat is outrageously expensive and simply insane when you go to the best butcher for the ribs! Bloody good but I won’t be doing that again for a while. Ribs cooked before glazing home made sauce ready to go from last batch dinner is served and although Jazzy wants some ~ no ribs for her! She wasn’t impressed

Woo hoo! This looks like a great addition. It means I can set my 23 up in a permanent 2 zone/roti configuration with my 21 available for other types of cooks. Add to cart. Alongside that hot/cold smoker accessory. Yay.

Have not made these in ages. Got some ingredients together to fry up ..bacon ready..Mixed the burger mince with this..Ready to stuff.. .On they go..Looking good..and plated over a bed of mash yum. . Outback Kamado Bar and Grill

Placed an order with Dennis in February and needless to say i’m Very excited to soon be receiving my 32” BB KK. I’ve been a cook pretty much my whole life, not professionally.... just a great hobbie. I’ve also been a home brewer for over 26 years as well. For grilling I’ve been cooking on charcoal, gas and recently added a Cookshack PG500 (Pellet grill) to the arsenal. I also have been dabblining in SV cooking for a couple of years now. I have been reading the forum extensively looking for ideas and tips so I can hit the ground running once my KK arrives. I’m fortunate enough to have recently retired and this is the present I bought for myself so with the extra time I look forward to creating great meals for family and friends. I was going to wait to join the forum until after my KK arrived but decided to start now so I can chime in and start asking questions etc. I’m looking forward to meeting with the great people who take time to help out us newbies. All the best, Paul PS - I’ll be keeping this grill at our vacation home in Northern Wisconsin. We call our up north place “Puravidaville” and therefore the natural name for our grill will be “Puravida-Grill”!!! (My wife says I have a Grill fetish......I think she’s right!)

Hi KK'ers I thought I'd introduce myself having been a KK owner for about 5 years now and an infrequent lurker in these parts on and off over that time. I'm from Southern Africa originally, moved to the UK for university and then moved from Oxford to London and am now in Suffolk (85 miles from London). Which accounts for my forum name - Braai or braai vleis being the equivalent of 'BBQ' in Southern Africa. We live in beautiful open countryside near Lavenham and Harry Potter fans will recognise the medieval town as a filming location. Suffolk is fantastic for fresh, high quality produce and a lot of it finds its way onto my KK with not much more than a food mile or two. My KK journey if I can call it that started with a 19" high top for the house in London as my hallway was 1.2cm too narrow to get the 23" into the house and out into the back garden. It was a dark day when I made that discovery. You're probably questioning my commitment at this point if, like me, you've seen any of the videos where Big Bads are lifted into place by crane. Unfortunately, we lived near Liverpool Street (within the square mile of the financial district) and we had both an overhead power and fibre optic junction outside our house. We were told that we had to disable the power as it was too dangerous to move a crane so close to them. Then we were told that we'd need to take lines down to allow the crane to make the pass over the roof. We were then told we could only do it on a Sunday. The work estimate was put at around £7,500 - £10,000 with everyone on double time for Sunday of course. My wife told me that the 19" would do just fine and grudgingly, I agreed. Years on, we now live in the countryside and have settled in sufficient to look at redevelopment and creation of a proper BBQ area so I'm getting a second bite at the cherry. Which is what brings me back to the forum. As much as I love the 19" and the inimitable KK quality, it was always a compromise so I'm putting an order in with Dennis for a 23" Ultimate which is what I wanted to order originally. I am currently debating choice of colour and have been chatting to Dennis over the week around options. My current KK is in a black pebble finish and I really like the reptilian look of pebble and I'm looking at Olive & Gold or Harvest Gold. Happy to share plans for our outdoor kitchen area if it's of interest or inspiration to anyone and of course, if anyone in the UK is considering a KK, they're most welcome to come take a look at mine. If anyone has any pictures of their Olive & Gold or Harvest Gold KK's, I'd love to see them. That's me. Hello! Alex

Paul, you want simple, just season and put them on the KK set at 225F-250F and remove when done to your liking.

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.

Unless it's a matter of economics, punt all the other grills before you part with the 19" KK - as ckreef says, it's often nice to have the 2nd one to do other things at a different temperature, so the 23" KK isn't really a duplicate. Just sayin'

Aussie, you are making me hungry.

TY tony - Mrs skreef who isn't really fond of shrimp scarfed it down. She wouldn't even let me steal one of her shrimp.

Crazy, Aussie!!

I just want to know who ticked off the Easter Bunny and caused him to dump snow on us this late in the season!!

You sure know how to make a burger look 5 star. Great job.

Good question. The engineer in me says that split basket is like AC current and full is closer to DC (actually a lower amplitude AC since it still spins the food away from the heat source periodically). To achieve the same RMS voltage (or heat transfer in our case), AC has a higher peak (and lower minimum) amplitude, while DC is constant throughout. In other words, it requires the same amount of heat to be transferred either way, so not real sure it would matter. Would take some experimenting and blind taste testing to see if it matters on the plate. My guess is no.

Did this turbo..350°, took 2.75 hrs for a 12lb brisket, cooked to 170° internal, wrapped in butcher paper, then went to 202°. I separated the muscles, wrapped the flat in foil and towel. The burnt ends took another two hours to render. I’m convinced about the turbo method.. Sent from my iPhone using Tapatalk

Can't wait to see the cook and end results! Seriously crappy weather here today - cold (42F), windy and rain/snow mix - yuck! So, no firing up the grill today. Pouring beer tomorrow with the beer club, so at least the weekend won't be a total bust!

Got a couple of lamb necks .Made up a marinade ,lemon juice lemon zest, crushed garlic, rosemary, oregano, thyme,.evoo. purple crack and Himalayan sea salt..vacuumed sealed for tomorrow . Outback Kamado Bar and Grill

I have been travelling for about a month, and last night the girls went to see Ed Sheeran at the last minute which meant I was home alone. What better way to enjoy the peace by grilling some chicken I had in the fridge alongside some asparagus/sweat potato/tomato/kale salad (with some ginger/garlic/soy/sesame/honey salad dressing I concocted). simple but delicious ~ fridge foraged dinners are always surprising

Yup that's right.. we're loading a container of coffee lump today and the container of coco char goes out on the 2nd. I never got my exemption, finally found somebody who has the exemption and we're shipping on their license.. It's going the long way there, will take 6 weeks not the usual 4 but it's getting past the radar and out.. Or I'll confirm tomorrow after it's left.

Stombolli needed a fix with some garlic bread. The last of the Dinosaur sauce ..added the goodies.... On they go.. Looking good. . Ready to go. . And plated. Yum. Outback Kamado Bar and Grill

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

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!