Paul

Unbelievable! That thing is awesome. Can't wait to see some pics of it in action. And the name is?

Oh! a leg of lamb.

Nice! I love lamb.

Perfect! Looks like a ham. What did you put on it?

9 hours ago, tony b said:

Who leaves a full beer behind?? Chug it, dammit!!! 

Alcohol Abuse!!! What did that poor beer ever do to him?!!

36 minutes ago, Aussie Ora said:

I bought Ora knowing it's over engineered built like the old days made to last a life time

Same here. We have a simple philosophy around our house...Only cry once. Meaning cry once while you're spending the big bucks to get the best available. We always buy the warranties but hope we never need to use them.

You hit that one out of the park. Love surf and turf!

Nice job on the move. The meal looks great also.

Can you make a ramp out of plywood? I'm thinking I wouldn't want all the weight on two legs. As far as a place to lift from the pics shows they ship with rope around the feet next to the body. Slip 2"x4" through the ropes and lift. You're going to need some help.

5 hours ago, tony b said:

they carry it year round

There's another thing I like about this group of people. We cook outdoors all year long...no fair weather KKer's here. Not much better than fresh crab, a grilled rib steak so rare it's on the endangered species list, and sides in front of the fire while watching the lousy weather outside.

I don't care for the snow so much any more. The other day the weather man completely blew the forecast and I ended up shoveling 1.5' of "partly cloudy" off my deck.

If it's a gift the price depends on how much enjoyment the receiver will get out of it. For my Dad it wouldn't be too expensive...a gift for myself NO WAY! I agree with everyone else, too pricy. Have you looked at Snake River Farms?

Interesting! Love carnitas! Let us know what you think.

16 minutes ago, HalfSmoke said:

That just may be the bargain of the year

How about bargain of a lifetime!! Nice score!

4 hours ago, tony b said:

He recommends elevating the roast on top of the pan with a flat wire rack as a minimum, and a bit higher (about 1 inch above the pan) allows for even better airflow around the meat. And, you still get the drippings onto the veggies for making gravy.

I knew I was on to something. I didn't get the drippings I was looking for...maybe next time.

12 hours ago, MacKenzie said:

You are cooking up a storm and it's great that your wife is keen on the KK as well. I bet things are tasting great also.  

Thanks Mac. She always has kept the BBQs looking new. They are always clean (on the outside) and covered when not in use.

12 hours ago, Steve M said:

They both look outstanding. Great job

Thanks! I had fun

15 hours ago, Aussie Ora said:

The pics are great couple of nice cooks there .it's funny daze off used to mean motocross jet skiing riding my bike now it's what am I going to cook lol

Outback Kamado Bar and Grill
 

Yup! daze off used to be much more fun. But it's OK I really enjoy playing around in the kitchen.

On ‎1‎/‎4‎/‎2017 at 0:33 PM, tony b said:

Twist up the top of the bag, snip off a bottom corner and pipe

This works great for deviled eggs also.

Nice meal! We did pretty much the same.

57 minutes ago, ckreef said:

Welcome - what is the story behind the KK?  - we're all dying to know. 

Agreed!!

The pics are crap. The brisket wasn't over cooked as the pic tends to show. I'll buy a real camera one of these days.

I also smoked a brisket flat while on daze off (they’re more fun spelled that way). This was a little over 4 lbs. I like the point much more but one wasn’t available. I seasoned with salt and pepper and smoked for 6 hours at 200* until it was getting late and I increased the temp to 250*. Got to an IT of 205* then wrapped and into the cooler. Two hours later it was delicious. Once again no KK or platted pics. I’ll try to do better as time goes on.

On a related note, after these two cooks my wife looked at Bob and said he needed a bath. She broke out the Zep 505 and a bucket of hot water and gave him his first sponge bath. He was very happy mon!

I picked up a 4.5 lbs. small rib roast.

The roast was seasoned with salt, pepper, onion and garlic powder Monday morning. It was then placed in a well-stocked beer cooler. The temps in my area have ranged from a low of 25* to a high of 42*. I’m thinking there’s no problem holding the meat outside as long as I can keep the critters out of it. I did regular checks on it…might as well grab a beer while I’m here. It remained in the cooler until Saturday when I cooked it. I wanted to get some drippings for Au Jus so I elevated the roast above a glass dish using onions. This put the roast higher in the lid so it cooked quicker than I thought it would. I was shooting for a 225* temp but Bob settled in at 250*. Three hours later the IT was 115*, perfect. Wrapped in foil and towels and into the cooler. An hour before we were ready to eat I raised Bob to 450* and finished the roast. There wasn’t any drippings for Au Jus but the flavor of the meat was good. No KK or plated shots. Bad planning on my part.