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Fusion Madness challenge cook. Japanese flavored Shrimp and veggies cooked on a Konro grill handmade in Japan. Basic scampi cooked on a Komodo Kamado grill handmade in Indonesia. The basic ingredients.     Some basic prep work. Ginger and garlic marinated shrimp. Snow Peas seasoned with a Japanese pepper mix.   Grilling the shrimp and snow peas on the Japanese Konro grill.     Basic scampi cooking on the Komodo Kamado. This is the first time I've pan cooked pasta like this.    Dinner is served.

Did this turbo..350°, took 2.75 hrs for a 12lb brisket, cooked to 170° internal, wrapped in butcher paper, then went to 202°. I separated the muscles, wrapped the flat in foil and towel. The burnt ends took another two hours to render. I’m convinced about the turbo method.. Sent from my iPhone using Tapatalk

Hi KK'ers I thought I'd introduce myself having been a KK owner for about 5 years now and an infrequent lurker in these parts on and off over that time. I'm from Southern Africa originally, moved to the UK for university and then moved from Oxford to London and am now in Suffolk (85 miles from London). Which accounts for my forum name - Braai or braai vleis being the equivalent of 'BBQ' in Southern Africa. We live in beautiful open countryside near Lavenham and Harry Potter fans will recognise the medieval town as a filming location. Suffolk is fantastic for fresh, high quality produce and a lot of it finds its way onto my KK with not much more than a food mile or two. My KK journey if I can call it that started with a 19" high top for the house in London as my hallway was 1.2cm too narrow to get the 23" into the house and out into the back garden. It was a dark day when I made that discovery. You're probably questioning my commitment at this point if, like me, you've seen any of the videos where Big Bads are lifted into place by crane. Unfortunately, we lived near Liverpool Street (within the square mile of the financial district) and we had both an overhead power and fibre optic junction outside our house. We were told that we had to disable the power as it was too dangerous to move a crane so close to them. Then we were told that we'd need to take lines down to allow the crane to make the pass over the roof. We were then told we could only do it on a Sunday. The work estimate was put at around £7,500 - £10,000 with everyone on double time for Sunday of course. My wife told me that the 19" would do just fine and grudgingly, I agreed. Years on, we now live in the countryside and have settled in sufficient to look at redevelopment and creation of a proper BBQ area so I'm getting a second bite at the cherry. Which is what brings me back to the forum. As much as I love the 19" and the inimitable KK quality, it was always a compromise so I'm putting an order in with Dennis for a 23" Ultimate which is what I wanted to order originally. I am currently debating choice of colour and have been chatting to Dennis over the week around options. My current KK is in a black pebble finish and I really like the reptilian look of pebble and I'm looking at Olive & Gold or Harvest Gold. Happy to share plans for our outdoor kitchen area if it's of interest or inspiration to anyone and of course, if anyone in the UK is considering a KK, they're most welcome to come take a look at mine. If anyone has any pictures of their Olive & Gold or Harvest Gold KK's, I'd love to see them. That's me. Hello! Alex

Have not made these in ages. Got some ingredients together to fry up ..bacon ready..Mixed the burger mince with this..Ready to stuff.. .On they go..Looking good..and plated over a bed of mash yum. . Outback Kamado Bar and Grill

I have a car habit and there are times when I feel like going for a drive and I have a debate as to what to take. I imagine this is the dilemma you face when it comes to which BBQ to use! 😮 I have a Cadac Mini Chef (we use this when we go to the beach), a 19" KK, soon to be a 23" KK and a Weber Summit S670 which proved to be an utterly disappointing waste of time. The Weber is out with a boot and the 19" will go as well simply due to the duplication. It deserves to be loved and with a 23", I know it won't be. Mrs skreef is a very understanding lady. I'm going to save your post as I think it'll come in useful when I'm negotiating with Mrs Braai-Q on the next entrant! See dear, we could be discussing an 8 grill line up....😂

Hello MacKenzie, and thanks for the welcome! My best guess on ETA is mid May.....It’s making the voyage across the ocean at this time and not sure yet when it will hit USA etc. I will definitely be taking pics to share our new arrival on this forum. I really enjoy this part of the forum! I see in the SV section of the forum you do a lot posting. I look forward into tapping into your knowledge / experience on this technique. Especially as it relates to combining SV & KK cooking. All the best, Paul

@alimac23 inspired Triple R chicken underway. That’s Roti’d Roadside Roadkill chicken in a basket. Using the Meater, of course. Shaker bottle of roadside mop to baste it as it spins. Done.

Placed an order with Dennis in February and needless to say i’m Very excited to soon be receiving my 32” BB KK. I’ve been a cook pretty much my whole life, not professionally.... just a great hobbie. I’ve also been a home brewer for over 26 years as well. For grilling I’ve been cooking on charcoal, gas and recently added a Cookshack PG500 (Pellet grill) to the arsenal. I also have been dabblining in SV cooking for a couple of years now. I have been reading the forum extensively looking for ideas and tips so I can hit the ground running once my KK arrives. I’m fortunate enough to have recently retired and this is the present I bought for myself so with the extra time I look forward to creating great meals for family and friends. I was going to wait to join the forum until after my KK arrived but decided to start now so I can chime in and start asking questions etc. I’m looking forward to meeting with the great people who take time to help out us newbies. All the best, Paul PS - I’ll be keeping this grill at our vacation home in Northern Wisconsin. We call our up north place “Puravidaville” and therefore the natural name for our grill will be “Puravida-Grill”!!! (My wife says I have a Grill fetish......I think she’s right!)

The full lineup: 19" KK 16" KK Primo Oval Jr with GO cradle LG 30" Konro Yakitori grill Wood fired oven 2 burner 18" propane griddle Propane outdoor wok (rarely gets used) Akorn Jr (almost never gets used) The wood fired oven and the Konro are the two fun grills. 2 kamados is a requirement so you can cook at 2 different temperatures. I thought everyone knew that - J/K - but not really For me it's not one in - one out. It's more of a where can I put the next grill? I'm pretty much out of space now but I'm sure if the right grill came around I'd figure out where to put it. Mrs skreef probably wouldn't agree to another grill but that hasn't stopped me yet - LOL

Well I can tell you who it wasn't.

TY tony - Mrs skreef who isn't really fond of shrimp scarfed it down. She wouldn't even let me steal one of her shrimp.

I just want to know who ticked off the Easter Bunny and caused him to dump snow on us this late in the season!!

Good question. The engineer in me says that split basket is like AC current and full is closer to DC (actually a lower amplitude AC since it still spins the food away from the heat source periodically). To achieve the same RMS voltage (or heat transfer in our case), AC has a higher peak (and lower minimum) amplitude, while DC is constant throughout. In other words, it requires the same amount of heat to be transferred either way, so not real sure it would matter. Would take some experimenting and blind taste testing to see if it matters on the plate. My guess is no.

Can't wait to see the cook and end results! Seriously crappy weather here today - cold (42F), windy and rain/snow mix - yuck! So, no firing up the grill today. Pouring beer tomorrow with the beer club, so at least the weekend won't be a total bust!