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Single serving Italian Meatloaf wrapped in Prosciutto and stuffed with a tomato that had been stuffed with a spinach and mozzarella mixture. Served with angel hair pasta and homemade Spaghetti sauce. The basic ingredients. Sweated down baby spinach, panko, fresh mozzarella balls and Italian seasonings. Stuffed into hollowed out tomatoes. Italian Meatloaf mixture Lay down 2 pieces of Prosciutto in a cross on parchment paper. Make a meatloaf bowl then wrap the Prosciutto up and into the bowl. Put a stuffed tomato in the bowl and form the bowl around the tomato. Baked in my Komodo Kamado at 350* indirect for about 40 minutes (I think). Served with angel hair pasta, homemade Spaghetti sauce and fresh grated parmesan.

Something different: made baba ganoush, humus and pita bread for the house warming party. Eggplant (aubergine/brinjal) and garlic on the cooker with some coffee chunks, and then cooked the pita bread on there too. I tried whole flour with the pita bread - I won’t do that again as the bread flour ones taste heaps better (photo of that cook in here too)

Wings on the Konro for supper tonight. I saved the small bits of lump for the Konro. Plated.

Breakfast cooked on the Konro since the coals were still hot from the night before. It was like camping out in the ODK. I saw this pair out the kitchen window but by the time I got my camera they were having apple treats in the orchard. The bacon is so much better cooked over an open fire.

Hand forged in Serbia. 1.07 lbs and extra sharp. Tried it out on some chicken tonight. If you get your finger in there it would be a full clean amputation. Pack it in ice and head to the hospital. I'll hide it from Mrs skreef at night just in case I pissed her off and she's feeling a little Iike Loraina Bobbit. LOL

Ha ha. The ability to move the food closer and further from the fire with ease is one of the fun things about this grill. There was an option to split the bed so that you could move the two halves independently. I/we decided not to go for that option because that would have involved reducing the space available for grilling. I am expecting to use a combination of moving coals around on the bed to create cold and hot zones and raising and lowering the grates to control and vary the temperature. The ODK should be ready in time for The Husband's birthday in late October. I have bought him the Seven Fires book by Francis Mallman who he likes. I have bought myself a book called Charred & Scruffed by Adam Perry Lang. Interesting views about grilling meat and he does do "clinching" a lot. Lots to explore!

Yes I am happy with the space and no more clandestine operations. I think I am 90% unpacked so should have more time to sit around cooking and drinking beer A bit late: but here is how the meat turned out. I have never done a scotch fillet roast before as it always seemed so damn expensive in Australia, but living in Singapore the price at home was about the same as 1 steak here! Happy with the results

Basically sear low extra high heat then move steak off to the side to low-n-slow it up to MD rare. I have become a huge fan of forward searing. It produces better more precise results compared to a reverse sear. Reverse sear is popular because it's easier to do with just one grill especially if that one grill is a kamado. Me and @tekobo no longer have that problem

I bought my original Kamado 7 in 1998 from Richard. In 2004 I bought a Kamado 3 for my girlfriend apartment. They sent it directly to my girlfriends apartment just like I had requested; however, They sent the bill to my house. That did not make my wife very happy.

That had to be tasty!

I was expecting this to be about Ratko Mladić based on the headline. Fake news! Nice knife!

Love it.

Wow!

Looks good and I imagine much more fun, camping out in the ODK by choice, than if Dorian had rendered you without power for more than a few hours. Hurrah.

The first time I cooked on the Gabby Grill I wasn't sure how I wanted to do it. Tried cooking over a "active" open flame instead of coals. Ended up moving the cooking grate up and down like a yo-yo. It wasn't pretty.

Nice char on those wings. Yum! Sent from my iPhone using Tapatalk

Tasty looking wings. I guess I can overlook the ketchup - LOL

Very exciting news. Just had an email from one of Dennis's helpers advising that my new KK is on board the ship Limari with a touch down ETA in Brisbane on the 29th of September. That's a Sunday................yes, I will be standing at the wharf waving the ship in to dock..... and directing containers! No Tekobo, there is zero chance that I will have the backyard completed before the KK arrives.

It is hard to beat a good KK burger.

@ckreef Charles, curious how you cook your steaks on the NuKe Delta............sear close to the coals and then raise grate to finish, or start high and then lower to reverse sear or consistent grate height????? Thanks. (Figured @tekobo might like to know also)

A couple porterhouse steaks with some sliced potatoes, grated cheese and sour cream. Easy delicious dinner. Sent from my iPhone using Tapatalk

Awesome it's nice to have a bit of room Sent from my SM-T835 using Tapatalk

Gorgeous, Tekobo! You both are lucky (and Sinbad, too!) Can't wait to see the finished ODK! I'm so jealous of you folks. I'd so love to have an ODK, but the climate here is just prohibitive for 2/3 of the year.

Great news that you no longer have to be clandestine in your grilling!

That's great now you can relax and enjoy the smoke of the cook.

Congrats on the move, but you’re going to have to change your handle to “PatioSmoken”! Nice setup, now let the smoke fly! Regards