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Marinated some wings in Frank's Hot Sauce. Wings the grill at 275-300F for 75mins. Plated.

Yesterday I was walking through Walmart (Yea I know - LOL) and they had one of those cooking stations setup. I almost never try the food at those stations but there was two old ladies urging me to try some sausage. We hadn't eaten lunch yet and I'll admit I was a bit hungry at the time so I walked away chewing on a piece of sausage they had cooked.  Turned out it was pretty good sausage. We were already planning on having shrimp and grits for dinner so why not add some sausage. I cooked the sausage and shrimp in a wok basket on the 16" KK. Meanwhile Mrs skreef cooked the grits and made a spicy tomato cream sauce.  Grits with melted Asiago cheese in a pool of the tomato cream sauce with grilled sausage and shrimp. A quick and easy meal that tasted delicious. 

I simply couldn't get my head around why one would sous vide a steak. I like my steak blue and the KK cooks it perfectly well, at high heat, in 3 minutes max. Why mess around with vacuum packing and sitting around in a water bath? Well, I was intrigued by @tony b's suggestion that I try to "confit" a dairy cow steak in its own fat. So I tried it. Marinaded the meat for a few hours in oil, salt and tarragon. Put some cold cow fat into each vacuum bag. Now, how to avoid over cooking the steaks? I went for 45C for 1.25 hrs. Then I chilled them back down in the fridge before introducing them to the KK for just under 2 minutes. The result was messy but sublime.

. Outback Kamado Bar and Grill

Fish tacos v shrimp tacos? It's a draw! The Husband brought back a whole stack of corn tortillas from Houston on Saturday morning. Had friends round to try, in quick succession, shrimp and then fish and then beef tacos. No photos at table but KK shots below. I left some suya pepper on the table for people to help themselves to additional. Had to restrain Spanish friend from sprinkling too liberally until he had judged the level of chilli! All good. I marinaded the prawns lime zest, suya pepper and oil for a couple of hours. Real quick cook in KK. Soaked wooden skewers were fine. My fingers were not! Marinaded sea bass steaks in lime juice and Texan friend's chipotle spice mix and oil. I oiled the grill between cooks and found that jiggling the fish a little with tongs before trying to turn meant that I managed to keep the skin on most of them. Added suya pepper at table once flaked. All the usual fixings - salad, chipotle mayonnaise, avocado, roast tomato salsa and some mature red Leicester cheese. The cheese was picked so it was the same colour as Monterey Jack but I suspect they taste very different. Accompanied by margaritas. A good night was had by all.

On this side, I put a tilt out trash can with a trash chute above it as well as an access door for storage. This side has a warming drawer and some double drawers below. At this point, nearly all of the cement board is up with most of the components installed. The plumber still needs to install the sink/faucet and the electrician will finish up after that. I have a guy coming next week to talk about installing the stonework. I had planned on doing it myself but at this point, I just want to get it done. I will say I am finally able to start enjoying it. This morning was a good test. Temps in the mid 30's, rainy, and heaters on high. EVO fired up

I done my maiden rotisserie cook this evening, I decided to cook both the chicken and pumpkin using the rotisserie and for a first attempt they were both a success. I started off with the chicken indirect and the pumpkin direct over the coals. Once the pumpkin had cooked, I removed the basket and flipped the chicken over the direct side to finish cooking. Another 25 minutes or so and we had this. And unfortunately I was looking forward to it so much I forgot to get a completed cook pic, but here is a piece plated. Sent from my iPhone using Tapatalk

I did not catch these have had no time .descaled them and gave them some stuffing. .on their way..looking good..and plated ..have missed my fish tasty fish it was . Outback Kamado Bar and Grill

Thanks Mac. Just checking - are prawns/shrimps on your list of non-preferred seafood? Sounds like lots of fun. One of our friends said our taco evening was a bit surreal for him. There we were, talking about Brexit, listening to mariachi music while eating Nigerian-Mexican food. He left a little less worried about Brexit but I think that was more down to the margaritas than our conversation!

I love mussels, especially done in the classic Belgian style - moules frites (mussels and French fries). Mussels are steamed just until they open in white wine, a ton of garlic, butter and parsley - as simple as it gets, but wonderful! Served with fries and aioli (NOT ketchup - MacKenzie! ) and lots of good crusty bread to soak up all the wonderful broth.

Seafood is still on my "to cook" list. But, my homebrewing club's annual holiday party was this past Saturday and not only do we bring insane amounts of great beers to drink, but the pot luck buffet is usually killer, too. This year I made up a batch of Suya pepper skewers of beef - about 3 dozen. They were a hit and gone well before the night was over. I'm sure that they aided in the consumption of beers, too, as I didn't hold back on the spice level. @tekobo - I hear yah about the fingers. While I was wearing heatproof gloves most of the time doing about 5 batches of skewers, occasionally I had to go barehanded to corral a rogue skewer - ouch!

That’s cool especially since I just adopted to rescue cats. I’ve had them for about a month and a half now

Sure is sounding like you hit the nail on the head with that steak cook.

Great combo mate looks delish. I can't help myself when I see one of those stalls .I will try some Outback Kamado Bar and Grill

You are correct. Down home southern cooking at its finest.

Today’s loaf. And a closeup of the ear. Just because.

As I near completion of the outdoor kitchen, I thought I would start this thread and post some pics. We decided to do this last winter and started speaking to a few contractors about what we wanted. I sketched out the design in sketchup to show them exactly what I wanted. We needed to renovate the back porch and part of the concrete deck. I also wanted to add a new porch that would house the outdoor kitchen and provide a comfortable place to cook year round. It was April before we settled on a contractor and he couldn't start until June 11th. He anticipated 2 months of work. There goes the summer. Before pictures don't get much better than this. Ok, so it wasn't always like this. This is after the spring monsoon when I had all of the concrete demolition. I quickly realized I needed to think about drainage because most of this would be concrete and the rest would be mud under the new deck. $4k later, I had a new French drain system. The original plan was to leave the roof on the back porch and demo everything else. Once the contractor got into it, he thought it would be better to take it all out and start from scratch. it didn't affect our cost at all, win for us. The deck also came down and the new one started to go up. I could see the light at the end of the tunnel at this point and even felt like cooking again (although it could be a bit hazardous getting across the deck joists).

Looks amazing bread that . Well done . Sent from my iPhone using Tapatalk Pro

Margaritas make everything better

Thanks for all your kind comments and for suggesting it in the first place @tony b. Yes, @Bruce Pearson, I would do it again. Probably with a thicker steak. I think I got the same texture that I like from a blue steak but was easier to chew.

@tekobo - I just had a good feeling that this was going to be a winner! Happy that it worked out great for you.

Get that sous vide immersion circulator out of the "trophy case" where you store all those cooking toys that you buy, but don't use, Bruce, and give it a try - you won't be disappointed!!

That's the round griddle.

I don't have a very good current pic of the location but here is from a couple of weeks ago and it is going just left of the EVO (between the column and the evo). We have been utilizing an interior designer for some other renovations and I asked her about some of the ODK choices. After seeing the kk, she told me that it needed to be the focal point for the kitchen. We selected some large 12"x25" dark copper colored tiles that will surround the kk with stone veneer everywhere else. They match up very well with the terra blue tiles.

Terrific project and integration with the house / pool. I love the addition of the EVO; they are great for their niche of cooking. I looked at them for a long time after seeing them in action in a few places, but never pulled the trigger. Great job!

Thanks Bruce. I cooked last night on the EVO - it was 37 degrees, raining hard, and blowing about 30+knots. so the answer I guess is not likely

Those stalls at Publix or Fresh Market usually has pretty decent food. The ones at Walmart are usually junk. Years ago me and my son started eating mussels in Spaghetti due to trying mussels in a tomato sauce we tried at one of the stalls.

Looking good Aussie. I was surprised it wasn’t ribs LOL.

Looks delicious would you do it again? I bought a sous vide when I bought my KK but have never used it. Maybe I should try it out.

The sea bass is looking very tasty.

So which one of you was traveling through Atlanta Hartsfield airport? Please leave a description of your cooking method

Great wings Mac Outback Kamado Bar and Grill

Lovely crispy skin on those wings Mac. Yum!

Mouthwatering view, ears n' all.

Nice looking wings Mac in fact the whole meal looks delicious. Nice cook

Good looking wings!

I have the stone already and just need to have it put on. I know I will love it. Just getting the cement board on seemed like a major milestone.

So now I have the entire footprint of the project. The back porch is up, the new porch for the outdoor kitchen is going up and the deck for the bar area has been put down. The bar is going to be in the foreground. The contractors are nearly finished. There original target date was August 11th; the actual finish was the end of September. A couple of posts still needed to be wrapped but I already started working on the outdoor kitchen. I planned on doing most of it myself but called in pros for plumbing, electric, and the granite. The kitchen has a steel frame and I found it much easier to work with than I anticipated. I used bbqcoach for a lot of the parts including all framing, most of the doors and drawers. One of the best things I did was add a couple of IR heaters to the kitchen. I have tested them down to 37 degrees and so far so good. The other best thing I did was add whole house audio. I have 3 outdoor zones; one in the ODK, one on the back porch, and speakers on the other side of the pool. The granite went in week before last and the cement board started going on. The picture below shows the whole house audio controls for the ODK and pool. I chose a sink big enough to fit the occasional grill grate. This is the bar. In the foreground, I put a drop in cooler and the round thing is my new EVO griddle.

The better to hear you with Mac

My, what big ears you have, Pequod.[emoji16][emoji16][emoji16]

OK! Sauce tastes great! I spread some on a slice of bread to taste and then used my last slice of bread to dip into sauce. If I get out today I’ll pick u a steak lol

I’m going to go out in the kitchen and make that steak sauce right now be back in a few minutes.

Now THAT is a fantastic idea. I have looked up sous vide confit and have found a few duck recipes. Definitely going to try this. And soon. The only problem is that The Husband is in Houston this week and is due to bring back some corn tortillas. Sous vide steak or fish tacos or sous vide steak or fish tacos? I think we will find a way to fit both into a short weekend!

Ribs turned out ok basic plate but a tasty one.. Outback Kamado Bar and Grill

Exactly, taste is king.

But it is the taste that matters the most and it does look tasty.[emoji4]

Ok I’ll post some pictures of my next instant pot cook. Definitely not as exciting as a KK cook, but what the heck I’ll give it a try.