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Last night's dinner. Flank Steak Pinwheels stuffed with spinach, sweet peppers and provolone cheese. A balsamic Brandy reduction sauce. Served with scallop potatoes and rosemary honey carrots. Normally I would do this entire cook on the kamado but last night Mrs skreef did the scallop potatoes and carrots inside. Also I usually do a direct high heat sear for the Pinwheels but last night I used a CI griddle on the kamado. And now for the good part.

I think I posted this before. There's a lot of ways to roast corn on the KK. I roast it up high in the dome, with the husk on and undisturbed. Some people say to soak it in water for a couple hours pre-cook but I don't. Some folks peel back the husk, slather on butter and other stuff, and reapply the husk. I don't. I just roast it up high for about an hour and a half or two hours at about 300 to 350. Then I take off the husk, cut the corn off the cob and put it in a bowl. I melt some butter in the micro and mix in garlic powder, paprika and fresh cracked pepper. Then pour that all over the corn and serve it up. It's not the only way to do corn, but it's a good way! Next time I may take the husk off at the finish point and then put the corn back on the grill for 15 minutes to get a little browned and smoked. The main thing I wanted to mention here was the simple butter mix. It is tasty.

My family has been out of town all winter. I try to stay fit and eat clean. I exercise to be able to pig out on BBQ. In 2 weeks I begin my spring and summer BBQ expeditions. First to Hogs for the Cause in New Orleans, Then Memphis in May, followed by the Big Apple BBQ Block Party in June. At this point I am in survival mode. I live off of protein and vegetables. I use my sous vide to prepare lean chicken and pork tenderloin for all week. Then comes the weekend and CHEAT day.....Enjoy. I did. Habenero chili pepper in both rubs. Porcini powder and Woosty powder in the beef rub. Otherwise pretty basic. pork 215 for 6 hours. Beef 215 for 9 hours. I know many feel temps are forgiving, but I really believe the lower and slower the better....ala sous vide.

Gotta be the most ridiculous thing I've read all week about government spending! Fox News? ARGH! Really news? LOL NOT... Bill O'Reilly should immediately be grilled on the upper flipped over and set down on the coals at 900º dome until only white powder is left! Do clean out your ashes before your next cook as those ashes will be toxic and bitter guaranteed...

Sorry to disappoint you, but it's Fox News blowing stuff out of proportions again. Read the article carefully. It's a student-based study, funded by the EPA, as part of a grant program - "The EPA said that ... the grant is part of the EPA's "National Student Design Competition for Sustainability Focusing on People, Prosperity and the Planet (2014)", which is a student-designed competition for sustainability." So, don't go gittin' yer panties all in a bunch over nothing!

Sorry dine in only and I think it would be a bit of a drive for you - LOL Here's a silly menu I made for the meal.

Not to worry GoF, I realize it is a name given to both boys and girls but I wanted to pick a name that would remind me of the 2 best cooks I know, my Mother and my Grandmother.

Only someone who has not done his research on a komodo or someone who is jealous. Not everyone will or want a high end Kamado but it's no reason to knock somebody who has made the purchase.

I like my ribs to be tender but with some chew left. I don't like the meat for fall off the bone but I do want it to be able to be pulled off the bone

One of us is a woman