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The wife requested eggs Benedict and what I call camp spuds. Cook the bacon first then cook the onions and potatoes in the bacon fat. This is her plate, I had a proper serving.

I am not great with tools and was not looking forward to trying to figure out how to fit the rotisserie. In the end it turned out to be pretty easy. In the video I have tried to illustrate all the details that a novice like me needed to know. Happy for others to add more detail to this post and correct me if there is anything that I missed. Dennis has a video on his Komodo Kamado website illustrating the use of the rotisserie cradle in the 32 Big Bad. It is here: I used this as my reference point when I came to fit my rotisserie. His video includes real food AND illustrates the use of the reducer in the cradle.

Finished and installed this one for my wife's sister & hub. it is a slab of magnolia, I flattened just one side and 'folded' the ends over. it hangs using a blind french cleat.

Finally tried pizza again after a miserable fail a number of years ago. Utilized MacKenzie’s suggestion of Roberta’s dough recipe (really easy to make and would recommend this even with AP only). Heat soaked KK to 500F at dome, added the ceramic baking stone to upper grate for 30min prior to cook. Cooked pizzas for 6-8 mins. Crust had nice crunch and chew. I’ve read about using a pizza steel so may look to pick one up to try. Sent from my iPhone using Tapatalk

Don’t get me talking about knives.. Sent from my iPad using Tapatalk

You have opened up Pandora’s box here silversuzie. Tekobo will take you on a journey aging lumps of meat by painting them in duck fat. Troble will take you to his local fish market. Others will show you their crazy knife collection- BTW I did pick up a few more for Xmas. An I O Shen, a Frosts carving knife and a marttiini filleting knife. I forgot to mention the science of bread baking!! Great name for a KK. Sent from my iPhone using Tapatalk

It's been the craziest of years, I'd like to thank everyone here on the forum for your help and support over the years. Merry Happy to you all.

I've made Naan using a contemporary tandoor. Once you know the stickiness that you're aiming for, it's quite easy as the physics of a tandoor are not dissimilar to the KK. That said, I've not actually tried it in my KK but your air temperature has to be quite high - around 450-500 degrees to get them pillowy. My only reservation is that the walls of the KK are not self cleaning and I don't want to drag carbon deposits into the food. I'm making pizza in the next week, I think I might experiment while the KK is that hot and see what I can come up with.

Kiddie pool $9.99 Home Depot. Did the job this summer. Fits all my grills for my 32KK Probably have to replace every summer but oh well. I like the concrete mixing tubs @Tyrus I’m gonna try to find those

Santa Aussie, dropped down my chimney on Xmas eve and put this delicious treat in my stocking. What an awesome treat.

Teobo I like your sense of adventure. I really thought someone here would have experimented with this technique. I guess when I get my grill I will do the honors!

Mine is probably sitting next to yours on the container...I’d say I could use the extra time to finish the patio area I am planning to house my KK long term, but Mother Nature says otherwise. I’m finding myself checking new recipes and taking notes, reading more forums for tips and tricks, but MOSTLY trying to extinguish the burning sensation in my wallet that seems to get a heavy dose of gasoline every time I go sifting through more forums. I guess it is a Kamado forum...everyone likes a good fire [emoji1787] Sent from my iPhone using Tapatalk

Yep I have a pizza stone but defying gravity and being successful in this technique would be amazing! Don’t you think?

The ribs look great. I think you're going to have fun with year 24 though... For a minute, I thought that was a whip in the background and was going to ask how you were tenderising your meat then I realised it was your sauce mop. 😂

Waiting for her Rapicca gloves to arrive.

I would be remiss if I didn’t mention that I’ve quite taken to gardening during the pandemic. I’ve been spending about 10-15 hours a week gardening. I planted a fall/winter garden that I will pick next week and I’ve been slowly replacing some of the landscaping I wasn’t happy with in our project with more colorful succulents that are more my style Along the way I’ve picked up a squatter (Buddha) and I’ve planted 6 different avocado trees, Meyer lemon, lime, tangerine, orange, peach, pink lady apple, lucuma (Peruvian fruit), yellow passion tree, raspberry and boysenberry we have hard compact clay soil so I’ve also been trying to tend to the soil. If you haven’t seen the movie “Kiss the Ground” on Netflix I highly recommend it. Inspired by that movie I’ve been trying to change my soil with different organic matter. I started by going into the canyons by my house abs collecting 40 thirty gallon trash bags of wood chips that the city stacks when they clear for fire prevention. Then I got 40 trash bags of coffee grounds from my neighborhood coffee shop and spread it around the property. Finally I ordered 6 cubic yards of mushroom compost and shoveled it all by myself one day for about 9 straight hours. So now we wait for nature to do it’s thing. also started a worm farm at the house

There are so many great turns of phrase in Syzygies' post, I just had to read it twice. Seriously fun!

Tekobo, between you and Dennis you have the rotissier system covered. Excellent videos, maybe we'll see you at the Cannes Film Festival or the Sundance Festival.

Oh please do tell me the results and what happens! What I have read is the dough needs to be firmly pressed against the walls of the oven. I agree the grill needs to be hot but no temperatures cited. Documentation also said it takes 7-8 minutes. Looking forward to your full report!

Excellent and thorough video, tekobo!

Looking forward to you getting your grill. It is always such a lot of fun to try out things you never had the chance to with a conventional indoor oven or barbecue. I can imagine a nice, soft, hot naan but have never got around to trying it. The race is on, subject to what happens to the Singaporean port U bend.

Nice work @Tucker! I've never worked with magnolia. Nice grain.

Gotta say nice knives! I can’t wait to get this grill. I love to learn new cooking techniques with a variety of foods, flavors, and meats. Can’t wait to learn from all you!

Yup, I think it would be fun if it worked. Worth trying.

BOC I am so glad I am not alone! I even went so far as finding the perfect name for my grill My husband said I couldn’t name it until the “baby” arrived 😂 I named it anyway. The name is Dr Maillard. If you aren’t familiar with the Maillard reaction it is essentially the reaction that creates flavor! I have to resist buying knives, tools and more meat. Namely Italian pigs raised on acorns. 😁Can the specialty meat get here before the grill? What other meat should I be considering?

Maybe the wharfies have cracked it open to prepare their Christmas lunch?? Hopefully it will start moving soon. Sent from my iPhone using Tapatalk

While folks here have done Naan in their KK, I don't know of anyone who's plastered it against the walls. The pizza stone is a better bet for not loosing a chunk of bread to the fire.

Has anyone here cooked bread on the walls like traditional Georgian bread? My husband loved it when he was there on assignment and I can’t find techniques or recipes. Any thought or suggestions would be helpful?!

BigO I too have ordered and waiting for the big delivery. In the meantime I have stocked up on various types of meat to cook. Bought breaking lump charcoal. Mixed a bottle of butt rub. Named my bbq. Gathered recipes. Built a deck. So KK’ers what do I do next to pass the time while I wait for delivery?

I was just ribbin’ ya. Passionfruit margarita sounds great.

That's a fine plate of food there Tony. You're making me hungry when there is no way on god's green earth that I should even be thinking about eating anything. You got that meat to perfection.

On the carving board: Merry Christmas and Happy New Year all! Sent from my iPhone using Tapatalk

Nice cooks everyone. Did a roast as well at 210-240F. Pics of reverse sear are below: Sent from my iPhone using Tapatalk

Prime Rib Christmas: Smoking Searing Resting Carving Ready for dinner with roasted sweet potatoes, roasted brussels sprouts and robbed the cradle for a 2016 Caymus cabernet.

Prime Rib in the rotisserie basket. 325F with smoker pot of post oak, coffee wood and mesquite. Meat was rubbed with the classic English Prime Rib seasoning with a splash of Worcestershire sauce for binder. Resting. Got out the china for this one. Hey, it's Christmas! Plated with sous vide mashed spuds (w/lots of butter, half-n-half, sour cream and both purple and black crack!) and sous vide broccoli. Horseradish sauce and au jus for the meat. Dinner rolls. Oh yeah, a 30 year old Cab from Heitz Cellars ('89 vintage). Hey, it's Christmas, ya'll! Nailed the medium-rare (thank you MEATER+)!

Great day by the beach Sent from my SM-G965F using Tapatalk

Dee and I are keeping it simple this year its been close to 40 Celsius here for the last few days . So we are just going to whip up a fruit salad and crayfish with cocktail sauce and head to the beach . Sent from my SM-T835 using Tapatalk

And ribs for dinner. 23 years of ribs for Christmas. Sent from my iPhone using Tapatalk

Bit of a contrast at our beach today. 4C. Mad dogs. And Englishmen. Taking a dip in the sea.

Breakfast is the new Christmas lunch. Here we had a Spanish tortilla flavoured with crab.

Christmex was a success. We are all poured across the sofas in front of a fire and we're currently arguing over who should go and put the cover on the KK. We used the 32KK today for the grilling surface area. So, our Christmas Tacos. We used 32 day dry aged beef skirt from Thomas Joseph Butchery and had that with some chicken thighs. Both marinated for 24h - hugely aromatic marinades involving fresh oregano, garlic, onion, habanero, lime juice, apple juice, lime zest, orange zest, orange juice, lemon zest, insert other citric zest and juice, bird's eye chilli. You get the idea. We used the Yucatan Chicken marinade for the thighs - both marinades are recipes from Breddos Tacos Cookbook (buy direct from them via Instagram as they charge half what Amazon do). We had ours with burnt spring onion crema, Breddos hot sauce, home made guacamole (Mrs BQ has an incredible recipe) and home made salsa. Mrs BQ was making margaritas while I was cooking outside. It's currently -3°C or around 25°F and I discovered that Mrs BQ doesn't use measures. Turns out her double by eye is closer to a quadruple. Which is why I was wearing just a lightweight fleece to stay warm. Few pictures on the iPhone. I didn't have any of the final tacos primarily because I was so hungry that all thoughts of taking pictures left me in my enthusiasm to dig in. Not helped by the volume of margaritas. Think we're on left overs for a couple of days which is no hardship.

Considerably cooler here (22F), with a light dusting of snow on the ground, but will still do Christmas dinner (bone-in Prime Rib roast) in the rotisserie basket tonight. Had a nice Zoom Christmas with the family yesterday. No hugs, but the best we can do right now. Merry Christmas Everyone and Stay Safe!

Unpacked done

the bow ties are made from red heart.

"Freelance work for the government" and she "makes stuff happen" .........license to grill!!!!!!!

Note to self, the KK forum is not a fan of beer can chicken. Got it. 😂

Tee hee. I think we all do other things that are a lot scarier than dropping allen keys down the back of KKs. This forum is a great place to share our experience of Dennis' engineering and our appreciation of our very special toys.

The ladies on this site are amazing,not only are they wonderful chefs but can also repair stuff as needed how cool is that

Way over my head! I'm perfectly happy to buy my bread at the Food Coop down the street - $2.99 for a sourdough boule, baked fresh everyday with organic, non-GMO flours, using a 30+ year old starter. Not even gonna try and compete with that.