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I tried the ammonia in a plastic bag trick to clean my grate and had it laying in the driveway. I forgot it was out there and backed over it! And by the way, that ammonia thing didn't do jack, even after 4 or 5 days in the bag. I never clean my grates, just thought I would try it for something to do. I'm never trying to clean them again. Just a quick scrape with grill floss now and then, that's it.

I went to our fish market the other day looking for salmon. I found this instead

A few nights ago...

MacKenzie's fries with lots of ketchup...........She is a fast cook

It's awesome bit like the old bartering days need your lawn mowed a carton of beer no worries need your brakes done 2 cartons it's a great way of getting things done Outback Kamado Bar and Grill

First cook should be the highest purpose of a KK. Don't grill something... Smoke a pork shoulder; and feed any and all who will show up some spectacular pulled pork. You will be the f...ing champion of the neighborhood. In perpetuity. All will bow to you.

The final product.

I had never eaten a Tri Tip before this year, but have tried my hand at several in the last few months. I came across this marinade recently and have received rave reviews from friends and family after cooking it a couple of times. The original recipe calls for lemon juice, but I substituted lime and like it better. Grill setup: Main grill indirect at 200-210 degrees F with a red oak chunk to get some smoke. Tri Tip ready to go on with red oak chunk in the front. I lit the fire in the back of the fire box, so the meat isn't getting direct heat. When the KK had stabilized, I added the red oak chunk to the fire and placed the lower and main grills in the cooker and added the meat to the front of the grill. I pulled it off at 110 degrees internal (took about 50 min) and removed the main grill. I opened the vents and let the dragon breathe to 500 F and back onto the lower grill in order to get a char. CAUTION - get some fire resistant gloves for this part or pay the price. Pulled off at about 130 F to rest. Ended up between med rare and med. the marinade and the smoke makes it fantastic. Ingredients 1 cup lime juice 1 cup soybean oil 1/2 cup white sugar 1/2 cup soy sauce 1/2 cup black pepper 1/2 cup garlic salt (recommended: Lawry's) 1/2 cup chopped garlic 1/2 cup chopped dried onions 2 (4-pound) tri-tips, trimmed Directions To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.

I've been doing a variety of cooks (as usual). Trying to get better at posting. I always seem to see something on here that gets me in the mood for something so hopefully I can do the same for someone else. First, "Chicago style pizza" from ATK which I now know is not authentic because if the cornmeal. It's still a tasty pie.... Current favorite veg Best salmon to date Steak and spaghetti night. I learned the valuable lesson to never go below 1.5 inches in thickness. They were cooked the the right IT but I couldn't develop the crust in time to maintain that IT. I have 2+inch steaks that I am going to do an experiment on later this week I gave ckreef's cracker crust a whirl and I was surprised how much I liked it and how filling it was. It's not an imitation crust because it comes together so quickly, it's something all on its own. I'll definitely be doing it again. Family loved it I smoked two corned beef points on Saturday. Turned out pretty well but you definitely can't taste the smoke as well as regular brisket. I just realized that last plate looks a little sad. It was tasty and we had some delicious bakery bread with it as well.

For chains - 5 Guys, followed by In & Out. But, Ken, I do have a soft spot for Arby's curly fries. Mickey D's dropped off in my book when they stopped using beef tallow to placate the silly vegans! We have a local spot that makes THE BEST FRIES that I've ever had. Perfect frites - better than what I had in Belgium! I can't even get close at home, using duck fat!!

I've always been a fan of "Will Work for Beer!" Best and most stable currency in the world.

Summary For about $70 I was able to reinforce my 30 year old deck. This provided me some security that it won’t collapse under the weight of the new grill. The unboxing of the grill and accessories was a religious experience as I kept praising Jesus. You know you’re special when the owner of the new grill you just bought calls you. Deck Reinforcement I have a wooden deck that is about 30 years old. I’m an electrical engineer but thought I could be a civil/structural engineer for the evaluation of my deck. After the evaluation I, concluded the deck appears to be in good shape, but out of an overabundance of caution I decided to reinforce the deck around the area where the Komodo Kamado will sit. I went to the local hardware store and purchased about $70 worth of supplies. I figured that was a cheap investment to ensure the stability of the deck to support such a beautiful piece of craftsmanship. I removed three of the deck boards to gain access to the bottom or underside of the deck. I installed about 7 precast concrete deck blocks. Normally, these deck blocks would be in mounted on top of a concrete footing that goes below the frost line. But since the overall deck structure was sound and I was just looking for some additional insurance and decided to not dig the footings. In my area I would of had to dig about 3’ deep to get below the frost line. I then cut and mounted pressure treated 4X4’s, securing with SS screws to the joists. The deck only needs to last about 5 years, and then will be replaced with an outdoor lanai. Unboxing 23” KK I’ve been researching ceramic grills for about two years as an upgrade to my WSM. The research has taking me to the typical places such as Big Green Egg and the Primo Grill. Up until about six months ago I was set on the Primo because that was one of the vendors available locally and I was able to put my eyes on it. The Primo looked very nice at the time. Somehow I stumbled upon Dennis’s website with the Komodo Kamado. As anybody that comes across the Komodo Kamado website can attest to there has never been anything in the history of ceramic grill making that comes close to its build quality, craftsmanship, engineering and artistic style. I was hooked the first time I saw the website. After some internal justification because of the price, I made the purchase via the website. I took the day off work to accept delivery of my new grill (unnamed at this point). I’ve read on this forum where people just look at their KK for its sheer beauty and I thought those people were “wacked” or “paid advertisers”…well I may be “wacked” but I’m not a paid advertiser. I too have been induced by hypnosis to just look at its curves…I can’t seem to look away nor do I want to. The included crowbar was a nice touch but I din't need to use it as I had my own. Using the top as the ramp works very well and allowed me to roll the grill down to ground floor without issue. Customer Service A short time after my purchase Dennis (The Owner, CEO, CFO, etc.) called me to congratulate me on the new purchase and wanted to confirm appropriate delivery as all items except for the cover were in stock in California. I received several emails including instructions on how to accept delivery which proved very helpful. After unboxing the KK and accessories I thought I was missing parts for the right side of the rotisserie unit. I sent a two emails to customer service, an online chat that for some reason didn’t work, and then an email to Dennis to address the missing parts. Dennis responded by calling me to apologize for the missed communications and redirected me to look into the small box that came in the KK for the right side rotisserie missing parts. The rotisserie parts were not to be found in the small box and I followed up with an email to Dennis which resulted in a no fuss delivery of the parts. To be honest, at the price, I expected a phone call or some type of recognition from Dennis and I was not disappointed. Up next, my first cook...stay tuned as I thought about the first cook for weeks....

5 Guys or PennStation for fresh cut style. Wendy's has my vote for normal FF. McDonald's used to be my favorite FF but there burgers are so bad that I haven't been to McD in years. Sent from my SM-N910V using Tapatalk

5 Guys Sent from my iPad using Tapatalk

If you're part of a beer economy, I will stand down with my comments

That's the guests beer fridge in my games room lol I'm a bourbon drinker but get given beer for jobs I just throw them in there it's been raided by my mates .I'm a member on a site down here called Perth beer economy where we trade in beer for goods and services Outback Kamado Bar and Grill

Nice marinade will have to try it your cook looks terrific Outback Kamado Bar and Grill

Mickey Dee's has the best fries in the universe followed by Arby's seasoned curly fries. Hands down the top two. After those guys is a long way down to 3rd place.

@Aussie Ora - I absolutely LOVE those plated shots. Very nice. However, I've always HATED my food looking at me when I cook it. But that fish did make a wonderful entrée.

Pizza looks good but I'm a little concerned about your beer inventory