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Busy night tonight with football and both boys on the ice. Wanted to make tacos tonight so marinated them late last night. Used my newly cleaned grill and fired up my 23" KK. I know when the flank steak took thearimade right because the meat goes a beautiful shade of pink when cooked on the grill. Mixed up a batch of bosco's pico and all ready for tonight's dinner. Good timing as well as it looks like we are in for some serious rain. I don't think there is a meal that I would rather eat than my carne Asada.

A customer in Jakarta had some Komodo Kamado T shirts made up.. Love it!

Got my self some pork belly rashersI gave them some of this as I was aiming for sweet mixed up these ingredients and poured it over the belly. On they go at 350 after an hour and a halfI arked Ora up to 450 and threw them onas you can see I had a bit of a spill lol it cleaned up good doing a pizza tonight to make sure lol and ready And served with you guessed it lol a nice saladnot the best shot but all the flavours shined through

Those would be good to wear to Eggfests and Kamado Guru Road shows.

It has been a long time since I did burgers so here we go- Started by pressure cooking a carrot, 4 mins. on high, release pressure, brush with oil/butter and they are ready to roast on the grill. Patties are made and ready for the grill. Load the grill. Grilled. Dressing the cheese burger. Plated.

Great work, ck, certainly has been an interesting ride.

Thats a very flavorful marinade, I'm sure it tasted wonderful.

Yes, they do impart some mild flavor, at least my pork roast did. It's one of the reasons it's used in this technique.

Mac you are the bomb Love the way you are always experimenting and coming up with New ideas. I love pressure cookers I have three electric, one stove top, and also a microwave pressure cooker. Guess I got carried away with pressure cookers lol

Adding to the pressure cooker egg theme- been doing semi soft/hard boiled eggs in the pressure cooker. 1C water cooker at level 1 for 5 mins. Release steam and run cold water over the egg to stop the cooking and making it possible to handle the egg. The shell almost always has a small crack but no escaping egg. This is what I get, it really is a beautiful egg.

Here you go, a 2 min. high pressure level cooked egg with quick release and top covered with foil. Here it is still in the custard dish- Plated. Breakfast is served. How long to pressure cook might vary with the cooker used a little. Tomorrow I'm going to do a covered 2.5 min egg. Once you get it worked out it will be repeatable. I don't think it will ever be creamy like a sous vide egg but these PC eggs are delicious and fast.