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Tekebo great looking cook, i think it comes out better in the KK.....I'm actually looking for a couple of rump caps for next week-end, family wants Picanha for a get-together. It'll be 2 weeks that i haven't cooked and my hands are shaking (work sucks) can't wait, your pics are getting me fired-up

Hi All, Just ordered a BB32 in Cobalt Blue pebbles on Friday. I cannot wait till it shows up. I will be reaching out for some assistance and knowledge in the near future, Reading all of the great reviews and comments on here was a huge reason for me on finalizing my decision to purchase one of Dennis's beautiful units. Now the wait is here...LOL

A good American biscuit goes with just about everything-bacon and egg, ham, buttered, honey, gravy, I think I could go on for a while.

You're lucky that you can find them! I need to find out if any butchers in the UK sell picanha. It would get awfully expensive if I had to buy a whole rump every time we got the shakes for picanha. I think you are right. We ate and cooked a lot of picanha when we were in Brazil last year and not one of them came out as well as last night's. Even better, our friend didn't join us for dinner last night because the weather was rubbish. That means there are leftovers for lunch today. Double hurrah!

Needed something warm cold and wet down here was hailing before . Got some marinara mix and gave it some old bay. . . On it goes .. Looking good .. Took it off . . And added some sauce. . Ready to go.. Outback kamado Bar and Grill

And so it begins. I put the brisket on a little while ago after a rub and injection. I think I will wrap it at 160 F, whenever that is, then return it to KK with a target temp of about 203, or sooner if it jiggles. Hopefully it will be tasty and tender. I appreciate all the help. I also put a couple of Boston Butts on with it because...... Wait, does there have to be a reason?

Wow, not only a great cook, but you butchered it, too!

The 2 happiest days of owning a boat - the day you buy it, and the day you sell it!!

@BonFire and @Tangles previous posts on the subject inspired this cook. And what a cook! We have eaten in Brazilian meat places in NYC and all over Brazil. Truly amazing, to be able to replicate the experience at home using a KK. Compared to slicing the meat off the skewer, the following plated picture looks mundane. Served with Brazilian farofa simples and pepper sauce. Tender and utterly delicious. How did I get here? Rewind: Cooked for about 20mins at 230C with tray underneath. Last five minutes without tray. The MEATER thermometer disliked the direct heat and asked to be removed. Butchers in England don't know the picanha cut so I watched this You tube video. Picanha cutting starts at about minute 24. Here is my version: Lump of 75 day aged rump Follow muscle seam to separate out the picanha End product Trimmed up and cut Skewered Yippee! Heaven within our reach.

Yes, thanks @tony b I’ve been in touch with Dozer who’s been very generous with his replies. He already sold, his buyer got a great kit! I’m a sucker for the pebble tiles. Not to mention the table and everything he included! It’s exactly what I’m on the hunt for. This search is reinvigorating my cooking. Smoking a pork butt on my MiniMax today and cooking up some mojo chicken and carne asada for a birthday party later today. Also started some pork belly on cure for some bacon in 10 days ;)

Good spot @Smokydave. I had bought half a box of limes and some passionfruit in anticipation of some caipi action. In the end, it felt more like a long drink night so we had a couple of long drinks with muddled mint. No name because The Husband said he made the recipe up but they did contain green chartreuse and, unusually, I actually liked them. I feel obliged to report that no caipis were harmed in the making of this meal. I think there will be many repeats of this cook. I went online and found multiple suppliers of picanha in the UK. Anything from ridiculously expensive imported premium Argentine beef to picanha steaks from the supermarket, Sainsburys. Shows you what I know. Oh well, I had fun doing the butchery.

I see a muddler in the pic and an empty glass--How many caipirinhas were part of the cook?

Now you are confusing me. I was getting used to the idea that an American biscuit was for savoury stuff and that was the difference between them and English scones. This looks like a scone, probably tastes like a scone and...is a scone??? Whatever, they look tasty!

Just missing some beetroot lol Outback kamado Bar and Grill

I viewed this on UTube it’s two ingredient pizza dough. I’m courious if anybody has tried it. The recipe is 1 1/2 cup self rising flour and one cup of plain Greek yougart it’s supposed to make a 12 inch pizza. According to the guy on UTube it was delicious. This recipe comes out of Alaska. I think I’ll give it a try when my daughter comes over for pizza night

I have tried it Bruce it works not to bad at all for a quick pizza Outback kamado Bar and Grill

Glad it all made it in one piece the magazine was a last minute idea thought it would help keep everything safe Outback kamado Bar and Grill

Looking good tekobo, love picanha skewered or reverse seard Outback kamado Bar and Grill

Chicken salt - it’s an australian staple. Good on everything and a must on hot chips (or fries as the Americans say) Sent from my iPad using Tapatalk

What an awesome cook, stunning, you nailed it.

Whatever I made they were good- although my cream of tartar is decades old so I'd like to make the recipe with fresh. I think they might puff up even more. The pan does a nice job on the bottom, it was the same colour as the top. These biscuits are made with 1/2 C of butter so I don't think I needed to add more.

Good size squid rings, looks like our local squid but you never know these days......used to catch my own out of Freo once upon a time.....i need a boat

What? No plated pics?

It was "hiding" in the salad dressing!

Looking great! The weathers been shocking up this way today too, we had hail earlier on, still didn’t stop me cooking up some pork belly for Bao Buns

Afriend came out this afternoon for a specialty coffee and we thought it was be a fine time to make tekobo's clafoutis recipe. It was new to us and why not do it on one of the hottest days of the year, temp. was well into the 40s and the perspiration was dripping of us. Set the KK for 325F and put the drop muffin pan on to heat up for 30 mins or more. We used banana bits soaked in Frangelico for the topping. For some reason my my temp. dropped to 300F during the cook. When we checked it we thought for sure we messed up, but obviously it wasn't cooked and it had hardly risen, nothing to loose jack the heat up and let them cook a little more. The two missing ones are on our plates. Next time I'd sprinkle a little icing sugar on, just for looks. This was fun thing to do, thanks a bunch, Tekobo, for the idea.

And from last night. It's the heat of the summer. No excuse not to fire up the Primo and keep the heat outside. I tried @dstr8 's recommended 3-5 day cold fermented dough recipe. The wetter dough is a little harder to work with. It kept soaking through the flour I put in the board to let it slide off the peel, hence the misshaped crusts. I did my usual pepperoni, mozz and pecorino using a marcella hazan-style pasta sauce altered to be a pizza sauce. Grilled at 550F air temp, 500F baking steel temp. Dough after 5 days and some proofing in the warm oven. Fire (mostly from grease burning off the main grates). Pepperoni Pizza. The dough on this one ended up being chewy. Might have been from keeping it warm while the other one cooked. At 550F on the kamado grill, these both took about 6mins each. Tomato, basil, burrata, mozzarella pizza. The crust on this one was perfect and crispy. Keeping the baking steel slightly cooler than the grill seemed to help cook the top and bottom at the same rate.

My old, meat-loving partner was in town and staying with us this weekend. So we ended up grilling Friday and Sunday, and went to the local BBQ place on Saturday. Friday night I grilled some sweet sriracha marinated jumbo shrimp, garlic bread, peaches and burrata, and summer squash skewers. Saturday we had brisket, candied bacon, smoked chicken wings, mac n cheese, greens, buttermilk biscuits, etc. Sunday night, we had friends over to see my old partner. And I loaded up the grill more than ever before (corn on the deflector plates, lamb and ribs on the main grate and chicken up top). We grilled 18 lamb shanks; a rosemary/garlic rubbed, spatchcocked, heirloom chicken; corn for a miso roasted corn salad; half a rack of ribs; watermelon, mint and feta salad, and fresh artisan bread with some 2010 Coquelicot estate sauvignon blanc. I really recommend that winery if you're every in the Santa Ynez area. I swear this was a candid photo. And last weekend, I grilled a rack of ribs, peaches with burrata and mint, garlic bread, and yellow beets.

The Alabama brother-in-law was passing through last week so I made dinner for a small family gathering. Started with some corn and mushrooms. Cranked up the KK, added some top sirloin, evo and seasoning, seared the sirloin, let it rest, then sliced (some of it; kept the rest for later). Plated the lot with heirloom tomatoes, loaded mashed potatoes, baguette and some Cabernet. A good time was had by all.

Remember those chicken breasts the other day that tekobo raved about well here they are again. The last of my Lebanese Mountain Bread put to good use on a hot day. I need to make more. It is great to have on hand. I opened the fridge and took out every bottle, dish I could get my hands on for this wrap, including pickled chili pepper. There is mayo, tarragon mustard, relish, red onion, lettuce and orange pepper. Then came the chicken and the purple crack. Roll up the devil sandwich and we have lift off. and that's why there are chicken breasts.