Leaderboard

A little snow here but nothing to stop a KK cook. Made a little sauce for chicken thighs this morning used fennel, onion, ginger and black garlic. Grill is coming up to temp. Thighs are done. Plated. The chicken was very tender and moist, no pix as camera battery died.

You guys are getting it - it's a cross between a clove-like numbness and chile pepper heat, with some other nice side notes tossed in. I think it's similar to Szechuan peppercorns. I've been using this stuff in a lot of things since I got my bag earlier this year from Aussie. I have a flaked salt mix with 2 parts purple crack to 1 part salt that I shake on as I'm cooking. I also have a grinder with the straight stuff right by the stove as well and use it interchangeably with black pepper. Part of the reason that I named it Purple Crack, as I've found it quite addictive. Here's some pics of ribs, chicken and eggs done with the purple crack. All pics are uncooked so you can see how they stain food purple.

I can tell you...purple crack is not floral at all when you eat it! My stock arrived on Saturday and I tried it out straight away on a fried egg. Unfortunately, I hadn't tightened the grinder and ended up with large flecks of the stuff in my egg. A cross between a chilli and a clove I think and, as my father-in-law said as he picked bits out of his teeth afterwards, "if you are going to leave that on the table you'd better warn your guests!" Having sorted out the grind, I am now trying to decide if I like it or not. Tried it in chicken gravy tonight and it imparted an interesting note. Not sure.... Will be good to hear what @Tyrus thinks. I had already ordered mine from another supplier and it may be that the @Aussie Ora's supply is different or superior. Or it may be that clovey chilli is an acquired taste!

Tyrus, you are so right. The yolk is noticeably larger than a either the turkey or chicken egg. The shell is quite transparent and very smooth, when the egg is cracked the white of the egg was crystal clear, a beautiful sight. Breakfast is ready.:)

We are very likely to get snow in the next few days or so. I thought while the sun is out I'd better finish the preparations. First thing I did was get "Little Barbie" out. The first winter I had the ODK we had a huge storm in Nov. That sent me to the store as soon as the roads opened up to get something to clear the deck off. I had done my research and knew what I wanted. As I came to the counter along with a whole bunch of guys buying their big gas snow blowers I could see the smiles as they looked at my selection.No matter, undeterred I paid and headed home. Since then we have had several blizzards and never once has Little Barbie let me down. Now I'm the one with the big smile. That thing can throw snow. Next thing is to get the Sunbrella shades up to keep the snow off everything. It is easy to get at both KKs when needed. Let it snow, let it snow.

I've had the Irish Jacks on guard duty for what seems like 10 days, an eternity, they've been watching the mail box and it's cost me dearly, in reward cookies. The peppercorns have arrived, purple crack as I've been told, and in opening the package I was surprised by the sweet floral aroma of these corns. The package was 2.2 lbs, what seemed to be a massive amount for personal consumption as pepper goes but, I will separate them into smaller gifts and hope to spread alittle of the downunder... all over for a little Xmas cheer. Had to put the Fosters Lager { a favorite of mine } in to show the world isn't really all that big. Merry Xmas

Went to the Sat. market to pick up a pork belly and some eggs. The vendor gave me a couple of these. I had no idea what they were until he told me. The bacon is on to cure and later this coming week I'll smoke it. In the meantime I just had to try the turkey egg. The shell was hard almost had to hit it with the cleaver. I really couldn't tell the difference when it was cracked open in appearance or flavour after cooking it. It was neat experience.

Well today was bottling day. To finish off the discussion above, I did find some mold on the surface of the red pepper batch, but not the others. Just scraped it off before I dumped the mash into the chinois to strain out the fibers and seeds. Next, mixed in rice vinegar with a pinch or two of salt and into the bottles. The aji (yellow) and chocolate ghost (brown) also got a bit of roasted garlic paste to add some flavor to balance out the heat. The red came out much milder than I was expecting, so it only got half as much rice vinegar as the hotter two, to not overly mask the flavor of the peppers.

@MacKenzie, the time difference means that sleep, rather than fried egg, is on my mind at the mo. Will take yours and @Tyrus's advice and maybe try it on beef too. I think it is definitely an interesting flavour.

Try it on your fried egg again and see what you think now that the grind is adjusted.

Awesome you have to have the madarory bite on one ,I think your the only bloke that drinks fosters lol Outback kamado Bar and Grill

Crunch on one see if you still think floral. [emoji4]Folks in your world are going receive a nice surprise gift.[emoji16]

Verrrry nice

Aussie Ora.....PM me an address and I will send you one!

Cracked egg! (pun intended)

Sort of like MacKenzie's own house Chalet chicken?

As I undertsand it, "richer" is because the yolks are larger than the chicken eggs in comparison. If your baking the larger yolk is preferred.

Looks delicious Mac! Is that Kim chee in the small bowl?

If you use a benzomatic torch as I do your bound to experience a lot of spark but, an alternative might be to use fire starters { compressed fibers with additives to help it ignite } buried in the coals. Light and close the lid, open the vent and air and it will go on it's own without worry. The fire is self contained in your KK. Don't worry about the starters and food because by the time you begin to cook the coals have consumed all the pieces.

I seared up a ribeye and cooked my cauliflower w truffle Gouda indirectly. The ribeye was cooked perfectly by me but the cut was really one of the worst I can remember. Sort of disappointing but at least the grill and I worked properly. Sent from my iPhone using Tapatalk