BonFire

Nice 32....looks like it all went well, congrats mate

Nice cook Aussie ......were they Ray's snags.....they sound awesome 

the site has gone all weird, can't edit my post

Was gonna say as good as my pizza's were.....the crust never looked as good as yours MacKenzie

How much better is making your own dough.

Ive only done pizza's on the BJoe and the wife buys dough ready to go from our local bread & pastry shop, so we get around 4 nice sized pies for $5 and i must say they've come out great.

Am i missing out on not making my dough, and if i am can i do it with a Vitamix blender

Nice lamb rack there, good to see your still keeping the KJ honest.....mines is going to my sister's house soon for her boy's christening lol....with me at the helm 

100% of my cooks have wood mixed in, depending on what meat I'm cooking. Wood i have bought from traders online, my own garden (banksia cones) and friends, pecan, jam wood, sandalwood. Charcoal sourced locally its called Mallee here, and i adhere to a Harry Soo tip of making sure the wood chunks are under the charcoal so they smolder and not burn when put on top (only found tip a couple of weeks ago so still in test phase).

I was in your situation around 12 months ago, same deal....BJoe fan that fell in love with komado cooking and that led me to the KK world where i started to contemplate a bit of two-timing.

After sussing out a few utube flix mainly from a fella named Larry (23in) and Steven Raichlen (32in) and a talk with the finance minister, got in contact with Dennis and decided the 32 was for me.

The BJ is still here but i feel guilty about getting rid of it, we've had so many good memories together and it's taught me everything i needed to know, so when i finally got my hands on the new girl i could not believe how gorgeous her curves are and talk about being responsive, and did i mention she can cook 

In all honesty, i do the odd family gathering and more recent of late my daughters futsal team drop in outa the blue sometimes so the KK32 is ready and willing whether i cook for just the wife and myself or i need to grill 10-15 steaks with veggies sitting in my new Webber Grill tray (thnx Pequod) its ready to go.....like someone said "better to have it and not need it, than need it and not have it", great investment....whichever way you go.....welcome 

11 hours ago, Pequod said:

Chicken skewers marinated in lemon, ginger, garlic, and baharat. 

 

Where can i get one off those cooking trays from. Also Pequod when your grilling like that, you keep lid closed in-between checks.....is that right 

Also intrigued with the grilled lemon, how is it used and the flavour.....sorry bout all the Q's but i like trying new ideas

36 minutes ago, MacKenzie said:

BonFire, the chicken cook and the Spanish Potato Casserole look delicious.  

BTW, if you have any potato casserole left it does warn up rather nicely. 

I wish I had takin a foto not only did it taste great but looked fantastic, it would've warmed up nicely but I think even unheated the well rounded heat from the Alleppo pepper and Maras chilli would've also made a nice sandwich or topping on a slice off one of those breads I seen created on here.

I couldn't put it to the test MacKenzie, the family was asking for more once it was gone 

Sorry bout lack of finished pics, but got side-tracked with visitors.

Decided to do Syzyies Spanish potatoe dish to go with 2 roti chickens....brined for 1 day and cooked at 300F for around 2hours, wood used was plum and sandalwood (fist size of each), all meat was juicy and tender but skin needed to be a bit more crispy for my liking.

Was really impressed with doing the Spanish dish in the Cazuela for the 1st time,...the Cazuela really is an extension to using a cooker such as the KK

Every 45mins the dish came out for a toss until tender, which in this case was the same time the chooks were ready, its a side or a dish that has made my little black book.

I think need to use the full basket next time

21 hours ago, Aussie Ora said:

Lol bit like raiding orcharchards for smoking wood

Outback kamado Bar and Grill
 

mid nite runs....lol

Would definitely go for the rotisserie spit and forks, i got both roti baskets, but haven't put them to use yet. Lots of owners also recommend his coffee and coco lump to go with your order, your in for a treat either way.......oops forgot, make sure the camera is up and running for the obligatory shots down the track 

just ordered Aleppo pepper which i gathered is similar if not the same as Marash (correct me if I'm wrong ), pimenton is paprika and also got a 28cm cazuela on way as well.

That potato dish looks awesome 

Love me some sticks...nice work 

Got a beeline on Aussie's Butcher friend yesterday and got me some of the best meaty pork ribs i've ever seen, thnx mate 

Got a nice rub on them, great colour, Apple and cherry chunks, pit upto temp ready to go on

sitting at 260-275F, 2hrs in,1st spritz

Sauced up at 5hrs 

On 6/24/2018 at 9:06 PM, Bruce Pearson said:

Nice cook Aussie looks yummy is that a beet in the sandwich? If it is is it a pickled beet?

It'll more than likely be this one Bruce

The Meater is my go to for rotisserie, works great with iPhone, just limited range with bluetooth, also have the Flameboss 300 if i ever have to go interstate and need to control and monitor up to 3 chunks of meat 

Welcome Al, nice pick.....the Terra Blue models put out the best food 

3 hours ago, Aussie Ora said:

.is that a chip I see

Lol' no, spilt some of the juices from the previous cook.

Just went out and cleaned it 

It was actually sitting on one of the half deflector plates on top of what i think you call the deflector grid. I was going to post the question on how to go about it, was worried about the pan getting too hot hence the def. plate. Pre cooked only the potatoes in microwave for ten minutes. Had temp sitting around 370-390F for entire cook (1hr45mins) was using the Meater probe as well (impressed), did notice i used a fair bit of charcoal on that cook, it was i'd say 3/4 basket full with around half of it fresh charcoal.

I took the veggie pan and deflector out for the last 20mins (they were done) wanted to crisp up the skin a bit with some direct grilling, which you can do with this fabulous beast.

Veggie pan survived the test, but only because it was screened by the Def. plate.....and did i say the veggies we're the ducks nuts 

Aussie, just had a 2nd look at your burger....looks smashing, your giving away the beetroot secret as well i see 

Turned out superb Bruce. Been reading a lot about catching the drippings over the veggies be it chicken or beef, Julie usually does them in the kitchen oven and she commented how nice they turned out, so thats another one for the little black book and one less job for my darling wife. 

Spun a couple of chooks last night 

6hrs of wet brining, half an orange and a couple of slices of butter in each cavity, then dusted with Kosmo's Q Dirty Bird , onto the charcoal+few chunks of Pecan & Mulberry

Yesterday was a good day, son and daughter both scored in their respective football codes.......oh yeh the chicken wasn't too bad either 

Dang thats a lot of meat 

Got a couple of spare cedar planks I got from Bunnings last year, pity you weren’t a little closer