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Had some old lumber and an idea for a piece of real estate off the cooking area that was exposed to the weather. This two draw unit was built for waist high use and ease of accessibility. Storage down below for red oak splits or whatever hard wood around and an asphalt shingle roof to keep it dry. Plenty of space and some mods will be adapted for end use later...still a work in progress. Fits well in it's wooded area. The pic on the spin is from a spoon roast or sirloin, marinated in Stubbs Beef marinade overnight and later basted with the same. This I found was a tasty mariade and in the en

Bun Thit Nuong again this evening. It’s funny how you “forget” about dishes that you love. We used to cook this all the time, then life / children / season changes happen, and you forget it exists. We’ve recently rediscovered this one, and we’ve been cooking it every Friday night for a few weeks now, it’s so good! Sent from my iPhone using Tapatalk

Chuck roast Sat! My wife seasoned it so I don’t know all that was in it but turned out great. Bout a 6 hour cook, 275 entire time. I’m trying to build my brisket game but my son says this is better 😔 It was good! 😂 Anyway, hope you guys having a great weekend! These forum pics always make me hungry.

Twas a beautiful spring Sunday afternoon. a great day to try out my new Smartfire on some ribs. beef ribs, and pork.

19 hour brisket cook. Low and slow at 235 degrees until 170 degrees, then wrapped in pink butcher paper until 205 degrees internal. Probe test didn’t pass until then. Meat Church Holy Cow injection and rub. Smoked using Hickory wood over Fogo Quebracho. Sprayed it every hour for the first 5 hours with a 50/50 mix of apple cider vinegar and apple juice. I walked to get the mail and could smell the hickory clear down the street. Used foil pouches this time and had thin blue smoke the whole time. I know Meathead believes the smoke ring isn’t an indicator of smoke penetration, but I was re

Put some wings on the KK this morning. Cooked about 4.5 hours at @245F. Originally I planned to cook the ribs yesterday so they were rubbed and vacuum sealed for 24 hours. Rubbed with Purple Stripe Garlic, Paprika, Silk Chili, black pepper and white pepper. Plated. The ribs were meaty back ribs and were moist.

Pizza night

Simple brisket to stock the freezer for weekday lunches/dinners. Meathead’s big bad beef rub (ish). Left the KK running for dinner tonight - nice that it will rumble along for 24 hours and still have plenty of charcoal. Cheers

Thanks for the welcome, It's a sofa fabric discussion rather than cover fabric discussion at the moment, although I do think it would be cute to get something to match. Mackenzie - I have just cancelled the order for the other ceramic oven. Tekobo - gateway drug - I like that.... fixing up to have a look at some gear at a sofa maker on Wednesday. I also got my acoustic drum kit together and photographed it and it is going for sale on Gumtree and Reverb in the next day or so, so there will be a bit of cash freed up . I did cook on the Weber last night and had a couple o

School holidays tomorrow so we had a pizza night. Best crust yet. Sent from my iPhone using Tapatalk

I have struggled to find ribs with a decent amount of meat on them around here so I called my main butcher today- they are a bulk business with about 12 butchers on hand from 4am till 6 pm- and asked for some beef ribs, whole with some belly beef left on. He pulled 2 of these out of the cold room. About 4.5kg each rack of 7- 8ribs. That about 10lbs Started herbing them up tonight to cook tomorrow. All it took was a phone call to find these. Sent from my iPhone using Tapatalk

Bacon oh yeah Sent from my SM-T835 using Tapatalk

Just another 4 pizza night

The lamb shank- being smaller came off earlier. With one of the best reds I’ve tasted. That’s a Hugh Hamilton 2013 pure black Shiraz. With lamb shank rolled in greens The pork hock is still cooking. Stay tuned. Sent from my iPhone using Tapatalk

End result. 12+ hours, which surprised me. The last, bigger one cooked much faster. You never know what you’re going to get with a brisket.

Jalapeño chicken wings Tri - tip marinated in Worcester, soy sauce with Montreal steak, garlic powder, paprika & cumin rub. Served with Fred’s Horseradish sauce..... setved with roasted red & gold potatoes with fresh lemon thyme and rosemary from herb garden, tossed in olive oil, salt and black pepper. Cooked in cast iron pot. sweet iowa corn roasted in husk with butter, salt & black pepper appetizer roasted over coco char and post oak wood

I was planning on some regular pork chops last night, but my order of Jamaican pimento wood arrived in the afternoon so I changed it up. I used some JCS Boston Dry Jamaican Jerk seasoning (tony's favorite) with a duck fat binder to rub up the pork loin chops, and some pimento wood for smoke. Since I was not planning on a jerk meal, the sides were regular midwestern American. Chops on the 16KK Finished Plated with Kalamata olives, mashed potatoes and gravy, roasted Brussel sprouts with bacon, salad (and a 2013 Davies Pinot Noir) tony, We enjoyed the jerk ru

Found the perfect potatoe in the garden to make more potatoe scallop. If you are doing that might as well go ahead and wing another meatloaf. This time I added chopped up chorizo sausage to the mix. Ready for the liquid. Scallop done. Meatloaf is ready. Plated with Pickled Beets.

I bought this contraption to go on my solo stove way back in May but I had no need to use it until now. I find myself between KKs and desperate to grill outdoors. I had planned on using the solo stove to prepare some binchotan briquettes for my konro grill but I remembered the hot plate so I stuck it on the solo stove to warm up. This fat collecting well seemed like a good idea for collecting the fat that would come off these huge duck breasts that we bought in France. Extra weight to help with rendering the fat and make the skin super crispy. Partway thro

Pizza night. 1 cheese & 2 pepperoni coming up!

The Phoenix Gazebo! The storm trashed the gazebo, but I was ultimately able to rebuild it from spare parts and shockingly, the fabric cover only had 4 minor tears in it, which I patched with Flex Seal tape. The "Before" picture! The "After" picture! So, to celebrate the "Phoenix Gazebo" - a nice steak dinner of Prime Filet, sauteed mushrooms, 2x baked spud (airfryer) and side salad. Opened up a bottle of '94 DeLoach Zinfandel out of the cellar to go with! Direct on the lower grate. Rubbed with Gunpowder and Dizzy Pig Cow Lick. Plated in the gazebo!

A night for ribs Mac. I found these Cape Grim Tasmanian grass fed beef ribs. Overpriced, but, cape from has a fantastic reputation so why not. Tri peppered with some salt... and cumin. 3 hours under 145c Very tasty and worth every cent. Sent from my iPhone using Tapatalk

Prime Ribeyes and Filets. I love this KK. Had it about 300 for the cook then cranked it to 600+ to sear them. It got to that temp faster than my old gasser would have. Fam said it was my best ever. Basted with a melted butter/Worcestershire mix.

Actually got two fires going on in the KK for a pork tenderloin and one in the Konro for roasting peppers. Done. IT 145F, meat is moist, tender and tasty. Going to use it in another recipe later.

I added (with help from a few friends of course) a 14' x 24' extension to my existing 12' x 24' workshop. This gives, me a full 12' x 24' inside space for woodworking, all of my lumber and raw materials are in the new section along w/ lawn tractor and other assorted lawn things. Half is a deck, so I can roll my machines outside to work when the weather is nice. I used a brilliant metal spike collar holder for the 6" x 6" posts, as good as concrete with the benefit of not having to dig holes. Just need to do a new ramp to the extension (pile of wood on deck), then it will be

Carne Asada tacos. Marinated flank steak, griddled tortillas with cheese, shredded cabbage, pico de gallo, guacamole, and some hot sauce. Forgive the plating, I warned you it would be mostly informal displays. But it sure tastes good.

Last 2 nights me and Mrs skreef sat out in the front yard around the Solo Stove Bonfire enjoying a few adult beverages. I absolutely love my Solo Stove. As for Friday night twelve step meetings - I decided to quit cold turkey - no more grills for me - at least not until my brain tweaks on a infomercial - eeekkkk.... The other day I did see a Masterbuilt Gravity fed charcoal grill in person. It looks like a lot of fun. Mrs skreef grabbed my arm and jerked me along before I pulled out the wallet. It was a close call...........

boneless leg of lamb. Sliced and cooked on the rotisserie like my adobada and chicken schawarma. Really tasty, although I didn’t sliced it prior to marinating if so hence you can see color differential in meat initially. served with cous cous, Mediterranean salad w/fresh mint from the garden and roasted potatoes with lemon thyme and rosemary from the garden its 105 today which has broken a record for San Diego so trying to do the Mediterranean cool thing....works for everyone but the guy slicing meat off a rotisserie that’s over 450 degree coals...WTF was I thinking....thank go

I wait every summer for fresh corn and cucumber sandwiches, lots of pepper on both. Made some sandwich bread today just for this sandwich. Add a little Zanzibar Black Pepper. Finally.

Hard to beat snags over a fire. Kabana sausage actually Sent from my iPhone using Tapatalk

Great looking cooks folks. I’m always amazed at the quality of food you all put out. @tony b great work on the gazebo amigo. Very well deserved to enjoy that 94! its 90 degrees plus here again with high humidity which were not used to and I had one of my best friends over for the first time all summer and he has gout so can’t eat red meat so guess what I cooked.......chicken schawarma turned out great. Best yet. Made a big batch of Tadziki sauce for leftovers and used fresh dill from my newly planted herb garden and then on my Mediterranean salad I used some fresh mint

We are going on holidays tomorrow to the Gold Coast with some friends. i have to work today and wanted to take a cooked brisket with me- a poorly selected brisket, once opened I realised more than half was solid fat. the plan was to cook overnight, however, once trimmed there was only 1kg remaining. I didn’t really want to be up half the night with this poor excuse for food. It was sooo thin...... so close to pulling out and feeding it to the dog...... like we used to with brisket in this country. found some chorizo sausage in the fridge, and some string in the drawer. put it

Thank you Tyrus, MAC. drumsticks tonight. honey soy and tandoori chicken with home made spices and yogurt. I haven’t made tandoori before. Turned out delish. Definitely do it again. The yogurt in the marinade tenderises the protein. Garlic, ginger, cardamom, turmeric, chilli and a couple of other spices.

Sorry about the slightly out of focus picture. I was so excited after eating my first piece. We finally made it back to Padova in Italy yesterday. For our first bite to eat The Husband chose one of his favourite bars. I was less impressed and was planning to say "I told you so" after we chomped our way through some sub standard polpette. And then the mini pizza that we had ordered arrived. The bar tender had recommended it. Wow. Wonderful, hot pizza base topped with cold stracciatella and crudo. Sooooo happy to be back.

I used some of the peppers and all of the pork tenderloin in a cucumber and pork stir fry.

And now the final photo:

Cooked up a few chicken wings this arvo, served with Carolina BBQ sauce and a blue cheese dip. I definitely need to do wings more, my daughter absolutely loved them too! Sent from my iPhone using Tapatalk

@Wingman505, as Tony's questions imply, it depends on what you need. I also think that "high end" and "commercial" may be mutually exclusive. We had a fancy pants scale for many years that irritated me by conking out periodically and not measuring above 5kg. This year The Husband bought us a new, very simple and cheap scale from a commercial supplier in the UK. It's advantages are that it measures more accurately, can switch between units easily and gets up to much higher weights. I use that alongside my "drug dealer" scales which measure small weights very accurately and help with things

I have trimmed my last brisket with a beater knife. I fought with the last one and got fed up. Introducing the Super Gou! We bought a Kiritsuke and boning knife, and will complete our set over time. 161 layer Damascus clad SG2 steel, scalpel sharp out of the box. I am researching wet stones now and have been practicing honing other knives with good success. We bought a ESO SG2 boning knife, but sent it back in favor of these. 😊. Cutlery and More has a 20% off Labor Day sale so we got these for a relative steal... Definitely not a steal, but a deal nonetheless!

Striploin for the father in law last night. Very rich with that marbling. Sunday is fathers days here... a good day for slow beef ribs. Sent from my iPhone using Tapatalk

Well, as luck would have it, we were in Costco this afternoon (to my Aussie friends: Costco is a huge buying cooperative, run practically like a non-profit, that has a very large national presence in the US, enormous buying power that extracts razor thin discounts in bulk buying and passes them along to their "members"). Passing along the meat counter, I found they had- and this is in my experience unusual - these huge Cowboy/Tomahawk ribeye cuts for sale for $11.99/lb. This is about half of what I would pay a good local restaurant supplier or Snake River. Did I mention, "prime"? So I brought

@tekobo yes you are right I’m so into gardening. I’ve picked up a yellow passion fruit tree and black mission fig tree since the last update.... we finally got my roof and solar done. This is what I do for a living so I geek out on this stuff. We got a new roof, 15kW of solar, 3 Tesla Powerwalls for battery storage and I got 2 Tesla EV chargers on back order. Got everything installed by my friends company who did it super clean. Here’s the end result

Catching up on a couple of cooks. Sunday dinner - duck on a stick. 3 different preps - French (red wine, herbs de Provence, powdered roasted garlic & tarragon), Asian (oyster, hoisin and soy sauces with 5 spice powder) and classic Chinese Duck Sauce, with some extra apricot jam and szechuan pepper oil. Direct, 350F, main grate, cherry wood chunks. Plated with duck fat spuds (hint, hint tekobo!) and a nice Pinot Noir. Birthday dinner last night - rack of lamb (rubbed with Dijon and Penzey's Greek seasoning). Direct, main grate, 325F, grape vine chunks.

Cabbage and Bread Dressing with Roasted Spatchcock Chicken is on the docket for today. Cabbage and bread dressing is ready for the chicken. Done. Plated.

And the pork hock was demolished. Sent from my iPhone using Tapatalk

Pork ribs yum Sent from my SM-T835 using Tapatalk

Managed to get a nice crust on this thick flank of beef on the solo stove last night. Photo not so good. Taste, with a pomegranate molasses and balsamic dressing, was great.

Bourbon sausages, sweet corn on the cob. I ate an extra corn for my buddy @tony b Served with Stone Mustard

Getting there Just finished putting the new table saw onto a cart so it is mobile. In process is a 2hp cyclone, portable.

Oh yeah.. Sent from my SM-G965F using Tapatalk