Leaderboard

Soooo good.

Finished pics, flat was a little over done but the burnt ends were money!!

No. I use a Looftlighter.. that's is for the firepit...even I'm not that dumb

The bark looks outstanding. That rub looks like one I need to try if you get a chance to share the recipe!

You did a awesome job everything looks great.

We had another record breaking hot day here so I took advantage and did some garden work. Cleaned up 80% of the tomatoes and decided to make a Bon Appetit recipe for pasta sauce with a few changes. I can't believe this fish hater actually went out and bought anchovies for this dish.;) Ready for the grill. All that white is butter and smashed garlic 12 cloves. On the KK at about 400F for a few hours. Done. I did fish out the onion and carrot and will find another use for them. They were only there to add a little flavour.

Looks tasty, a fresh pasta sauce can't be beat. Flew over Nova Scotia last week returning from Germany and I thought I saw that KK smoke. Your always cookin up somethin good.

Howdy, I have an older Kamado ... The company has since gone out of business. It is still in fair shape but when it fails I would love to replace it with a Komodo Kamado. Stay tuned. Steve

Hi all, Just pulled the trigger on a 23. Had an egg for years. Looking forward to cooking with my KK in Delaware

Brisket looks super tasty and the pumpkin and kids shot is a keeper.

Looking tasty Aussie.

Seriously dark looking ribs, Aussie. How'd they turn out?

@Aussie Ora - Thank God you didn't put beets on that lovely tri-tip sammie!!

Or be lazy like me and buy this one, which is outstanding (IMNSHO)! https://www.oakridgebbq.com/?product=santa-maria-steak-seasoning

I can see this Outback kamado Bar and Grill

Wouldn't that be a treat.

Aussie, you are making me want to do some beef ribs.

Takes your breath away.

POSK = Piece of Sh!t Kamado. A standard term for the ones made by Richard Johnson. Who, by the way, is still out there trying to swindle folks into buying his POSKs. I still get a random email newsletter a couple of times a year from him. He's legendary on the web - http://kamadofraudforum.org/

Thanks all for all the charcoal review but please remember I'm out of coffee everywhere and now out of CoCo in CA only in NJ. The bastards still won't let me ship! I'm trying to get on a vessel that does contract bulk shipping to New Orleans.. it's a little be sketchy because it won't be in a container.. will have to really well wrap the palettes..

If you are planning of baking bread or pizzas this stone it the cat's meow. It is specially formulated so that the bottom cooks without burning while the top cooks. No tricks needed to bake a pizza on the KK with this stone. You don't have long to wait, lucky you.