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Turned out great .pulled nicley a bit of slaw on a tiger bun yum...... Outback Kamado Bar and Grill

was going to buy Green egg 4 years ago too. Then my wife found the KK online and, well you know what happens next.. Quite interestingly if first heard about the Niche Zero on this forum quite a while ago. I've been curious ever since and after looking at the price/performance ratios implied on commercial burr grinders, it really seemed like a no-brainer. Can't have Stellar coffee without Stellar beans and a stellar grinder! Next will be the espresso Machine. Looking seriously at Clive Coffee in Portland, Oregon. They have a machine that seems to hit all the right notes. Once I get the grinder, I will have one shipped down for an audition. Will keep you posted on my progress. would certainly enjoy reading any comments one might post to help enlighten me on the journey toward a balanced coffee system: https://clivecoffee.com/products/lucca-m58-espresso-machine-by-quick-mill

Today has been a long day; I will update again when the Guinness and Jamison’s has worn off. Till then trust me, Irish wives will make your life shorter but the food is great and so is the banter. Sláinte

As you may all know, I’m impaitiantly waiting for my KK 32” to arrive, but we are getting there, on the 25th I’ll pick it up, Crane is ordered for same day so hopefully there’ll be some great photos, until then I’ll have to settle for my FM, being honest it’s did a great job job on this Dry Aged Hereford Rib Roast

I'm desperately trying to ignore this thread but for some reason I keep right on reading. Death by espresso? That would be when Mrs skreef killed me after I spent that much on an espresso setup. I barely survived the WFO purchase - LOL

In May it will be two years since I've shipped any charcoal. We've been working to get an exemption to no avail. We have found a very large shisha charcoal producer who has found a way to get their charcoal into the US.. Not really a direct route but ends up in Long Beach all the same. I've made a handshake deal that he will ship my CoCo char if I'll market his bit lower quality but also less expensive CoCo char.. So unless something goes south in the next week.. I'll have charcoal on the water SOON.. His charcoal is actually very clean but a little higher ash content - 10-12% but hi carbon, smells great (shisha needs to be very clean) and burns VERY hot.. So very soon I hope to be taking pre-orders for Komodo Kamado owners first and then non-owners. So it looks like we'll have two Coconut charcoals to choose from soon... PS Please send me Emails and not private messages on the forum.. My staff can't access the private messages and things get lost.

Got a nice shoulder from my butcher gave it some garlic and rosemary ..put some onion,garlic,rosemary in a pan with some water ..gave it some new lamb rub..on it goes thinking pulled lamb. Outback Kamado Bar and Grill

Lord Vapor (aka Darth Vapor) has arrived. He's still got a little interstellar debris, but nothing a good wet rag won't take care of. The Smoke is strong in this one...

@MacKenzieThat's just lovely bacon!

@MacKenzie Looking great ...... I have some eggs.... and some Wagyu burger paddy’s

Breakfast bacon was smoked this afternoon, right now it's sitting outside cooling where the temp is just above freezing. I am hoping critters come along and steel it. Time to scrap off the cure. Ahhh, there is bacon under there. The magic tool for removing the spices, etc. a dough scraper. Smoking is done, used apple and cherry woods. The flip side. I think I'll do the slicing and packaging tomorrow.

Slow cooked lamb shoulder is the best and yours looks great @Aussie Ora.

Those cheese slices look pretty as a picture @MacKenzie. Funny. Just a couple of weeks back, a young lad at work was trying to help me understand his love for what he called "American cheese" in his burgers. I finally got it when he showed me a picture of shrink wrapped cheese slices which had a bunch of weird ingredients in them and didn't actually have the word "cheese" on the front of the packet. I am sure your cheese slices are a 100% better! @Flemming, good looking roast. It will be good to find out what you think when you finally get to do a side by side comparison with cooking on your KK.

Our $2.00 Coin is featuring an old Australian children's characters. Lol. https://www.ramint.gov.au/news-media/news/2019-mr-squiggle-collection. Outback Kamado Bar and Grill

Things are looking goooooooooooood.

Morning update: I feel like I have a one year old in the house! The brisket finished up at 3, then the butts at about 4;30. I am knackered. I have had to swap refreshments again to coffee until morning tea. Snags are now on, since the big cuts finished sooner than I planned I swapped wood over to cherry. Life was easier when I always bought meat from the same butcher that came from the same farm; it’s bloody Guess work now on timing! The meat is all wrapped up and in bed though: it will be well rested and still warm for lunch (brisket is in a prewarmed cast iron tray, butts I will just reheat worst case but they should be ok: it’s supposed to get to 34 so it isn’t exactly freezing here!) briskets butts All wrapped up in nearly every towel I own meat gloves were handy last night: that brisket was gorgeous taking out off the grill snags:leftt is chorizo and right is pork (it is Paddy’s day after all)

So we tried to get the cover on the 32" with the side tables the other day and it didn't fit; everything else in the manufacture has been damn near perfect, so I was surprised but sent Dennis and company a note. Dennis called back and gave my wife instructions (I wasn't home) -something about folding the side tables up and back. Daneta is smarter than the average bear (and I am sure smarter than I am) so I am sure we will get it figured out, but just for this neophyte's sake, does anyone have any pictures of how this thing works with folding the side tables back to accommodate the cover? I really, really love the build quality. This will be an excellent inheritance for my son-in-law or grandson at some point which I hope is far in the future. Jim in Denver

I have a few irons in the fire, used the smoking gun to add more smoke flavour to a previously KK cooked chicken. Also getting ready to smoke a pork belly tomorrow and made some mesophilic yogurt for the first time. Dinner is plated. This yogurt was made with Coffee cream, 18% fat. It's going to be my starter. My next batch is on now and I used whole milk, 3.25% fat. We'll what difference that makes. This yogurt is fermented at room temp. Bacon story tomorrow.

I am definitely following this story to the end. Don't forget some party pictures in addition to the final meat shots!

One of these days I'm going to do cheeseburgers so I figured I'd better make a batch of perfectly melting cheese. Start with some nice Castillo Cheddar Cheese, some Silk Chili pepper from Burlap & Barrel, also added some Aleppo pepper and then add the required sodium citrate.(14g for 380g cheese) Melted and poured it onto a silicon mat. When it cools I used a cookie cutter to make the patties. I have about 10 of these slices. Now when I melt these over burgers the fat will not separate from the cheese.

Lovely colour on that chicken.

What a weekend you are having. Everything is looking sooooooo tasty. Everyone will think you have a new aftershave lotion.

I got given some pork riblets a while back that I’ve been meaning to cook, well tonight was the night. They definitely weren’t bad, but I do like a little more meat on my pork ribs. Sent from my iPhone using Tapatalk

Ah my favourite! I love lamb shoulder cooked low n slow. Sent from my iPhone using Tapatalk

Yeah - it comes here but it costs a bomb! I haven’t had a lamb shoulder in ages; they are like 150 here! Sent from my iPhone using Tapatalk

I ordered my Niche Zero in January and expect that it will be shipping any day now. I told myself if I ordered it, i would forget about it and be pleasantly surprised when, months after it was paid for, it magically arrived at my door. The "completely forgot about that" part of my plan was never realized, but I do so hope it shows up soon so I can satisfy my need to see just how bad the 89 dollar grinder i use today really is!

Truth is, you CAN make good espresso at home for under $1K for both grinder and machine. You'll just be limited to medium and darker roasts and to what you can achieve. I had a Gaggia Classic (~$300) paired with an Orphan Espresso Pharos (~$250) for 3 years and it was GREAT...as long as I didn't want anything more than Redbird Espresso (which is an awesome comfort blend far better than any chain coffee shop). The Classic simply needs three teensy weensy upgrades to make it suitable: 1) Replace the steam wand with the wand from a Rancilio Silvia (easily purchased and installed after market). 2) Recalibrate the OPV to 9 bars (the stock setting is 13 bars for some mysterious reason). This requires a portafilter fitting pressure gauge, but I happen to have one and would be willing to send to you if you went down this path. 3) Install a PID to replace the stock bimetal thermostat. This will allow you to precisely control your water temp (bimetal thermos swing wildly, making them unsuitable for espresso). This is available as a kit from Auber. With that...you'll be off and running. Just accept you'll be dropping another $5k in a few years...

Looks fantastic mate congrats. Use the sauce Luke. Lol Outback Kamado Bar and Grill

This is a reaction to the espresso from au.Playtime with Decent Espresso DE1+ (part 2) August 18, 2018 - Uncategorized Continued from part 1… So what can it do and how is it to use? The good… John’s goal in the build brief of this machine was to make one machine emulate all and in this sense, huge progress has been made. Want a hand operated piston leva? Yes. Slayer emulator? Yes. Flat 9Bar? Yes. Spring leva? Yes. Flow profiled to your spec? Yes. Pressure profile? Yes. These are just some of the capabilities in an espresso sense and the machine comes well loaded with lots of profiles to get you started. There is little that the machine cannot do with espresso and the possibilities are really only limited by your imagination. There are so many YouTube clips out there, that there is not much value in repeating them. Do a search, watch some and then come to your own conclusions. I got great espresso out of the box with very little adjustment: So, it pretty much does what it promises for espresso. I played more and produced many other great but different espressos as well as pretty much everything else on the black and milky coffee menu. The not so good… Mindful of the fact that the DE1+ represents almost $5k if you’d like to own one in Australia, what do you have to live with? The finish needs more work. I just can’t get beyond the fact that when I look at it, I can’t see $5k. I actually struggle to see $2.5k. At this point, it’s taking many hands 20+ hours to construct one of these and I suspect that much of the cost of purchase is labour coupled with R&D. If I didn’t know what I was looking at, I’m seeing an appliance store machine with an android tablet attached. I doubt that someone who doesn’t know what s/he’s looking at would walk into your kitchen and say “WOW!” It’s noisy. How noisy? Not Sunbeam jackhammer, but it grunts, vibrates and groans. This makes is hard to close your eyes and imagine a $5k machine. Steam? Well, plenty of it and it will texture milk adequately. Steam quality? Decidedly average. The steam is a lot damper than I’d expect. At this stage, this is the item that needs the most work. Nitpicking? Probably- but it should be better… Service? No surprise that it takes 20 hours to build one. Other than replacing a pump, I wouldn’t want to repair one! At the moment, if something goes wrong, Decent will send bits if required and then try to help you fix the issue. In many states of Australia, it’s illegal for you to do that without formal electrickery qualifications. What will happen if/when someone is injured? If you can’t fix it, you send it back and it’s either repaired, or replaced. Discounted factory refurb. anyone? What else? For me, the biggest frustration is that no matter when you received your Decent Espresso machine, you scored a superseeded one. Decent are continually involved in the R&D process. The next build of DE1+ machines will have revisions to the group and also to the heaters. Sadly, it seems that for the moment, you will never have the thrill of the latest and greatest as that will be the next machine built, not the one shipped to you. In conclusion: Will it be replacing the machine at home? Sorry, but not at this point. In my home, great coffee is a given. It’s served with the wow factor that comes with a beautifully designed, high performance and pretty expensive machine and I am happy with that. My traveller is and will remain an Olympia Cremina. It’s simple, superbly built, produces amazing espresso and will last forever. Whilst the Decent software interface is brilliant and I have no doubt that other manufacturers will be watching closely and may well be already looking to emulate it, you don’t need all of this technology to achieve brilliant coffee and I suspect that for many owners, the novelty will wear off and it will be set pretty much to each owner’s preferred default and stay that way. Many of us just want fantastic coffee before we head out the door and all of this technology will still not cover for poor skills. If anything, it highlights poor skills. The DE1+ will appeal to a very small percentage of coffee geeks who have the time and means to play with coffee and do so extensively. Sadly, there are not many with that luxury on a day to day basis. I can taste $5k in the cup, but I need to feel and touch it. Aspects of the machine are brilliant, but it’s just not the right machine for me…Where’s the romance? Postscript: Our DE1+ was offered for sale and was sold late in August. The purchaser of the machine played with it for a few weeks and has also offered it for sale. He’s decided to purchase a La Marzocco GS3

Only if you wanna run with the cool crowd!

I single dose, weighing the beans in. Used to weigh the beans out, but am using a low retention grinder, and will get even better (I hope) with the Niche Zero. Definitely weigh the shot yield in real time.

3D model of the drip tray assembly, but not mine. There's a DE1 user in Australia who is remarkably prolific with mods and add-ons for the machine. 3D printed drip tray assembly (with integrated scale), 3D printed tablet stand, has composed more custom profiles than Mozart did Piano Concertos, even a custom skin for the tablet. Pretty sure he doesn't have a job. Anyway...I'm using his design and having 3dhubs print it out for me. This will integrate the scale BELOW the drip tray, both protecting it from excess drips and preserving headspace for larger cups.

Okay, now that is truly worthy of an “out of control” flag!

Forgot to mention the 3D printed parts I have on order to build a drip tray that integrates my Bluetooth scale.

I got me a nice piece of Steel Head Trout. I actually like it better than salmon. It's not as tall as salmon so it doesn't have the thin belly meat. Gave it a nice lemon Pesto topping. Cooked it in my 19" KK on the upper grate in my new Grandma pan. It was a gorgeous piece of fish.   Below that on the main grate was some baked potatoes and homemade stuffed scallops. Slid right off the pan and onto the serving platter without a care in the world. I really like Lloyd Pans.

Too much caffeine will do that to you.

Some new VST baskets arrived today. Also ordered a Niche Zero grinder out of the UK which has 63mm conical titan burrs, is getting excellent reviews, and also much more affordable than the Monoliths. I’m out of control.

jonj, that is great news.

Y'all are making me miss espresso....