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Someone took this pic today in monkey Mia in the north west of Western Australia how cool Sent from my SM-P600 using Tapatalk

I need some pressure cooked fries so what better than to sous vide some steak and have steak and fries. This pixs is for Tony. Steak and fries plated. Fried, 2mins at level 1 in the PC and about 3 mins. in the hot oil.:) Steak about 4 hours at 132F and a quick sear.

Last week our local grocery store had a sale on "prime" rib roast. I used quotes because it really wasn't prime rib. The label said "choice". This isn't the greatest angle, but if you look at the center portion of the cut side, you'll see that there's really no marbling going on. Still, this was $0.77/lb. That's less than $5.00 for the whole roast. I made a rub from salt, black pepper, cayenne, rosemary, thyme, and minced garlic. I mixed up the rub ingredients well, smashing the minced garlic as much as possible, and applied it to the outside. I reverse seared this thing. Smaug decided to settle in at 250ºF. After about 4 hours, the IT was 130ºF (a little higher than I had planned). Here's what it looked like when I took the rib roast off at this point. I took out the main grate, drip pan, and deflector stone, put the main grate back in, and opened up the vents. I seared the rib roast long enough to put a little crust on the outside. I know that some folks like split set ups where one side is indirect, and the other is direct, but honestly, at low and slow temperatures, taking out the deflector is pretty trivial. It turned out a little more done than I like, but not too much so. Overall, this was a relatively easy cook. My main lesson from this cook was how much the initial quality of the meat can matter for your meal. The outside part of the prime rib roast was great, but the center part was not nearly as tender as real prime rib from real prime quality meat. I know I overshot my intended IT, but there was a distinct difference that I really can't attribute to the higher IT. Some might say that the price can't be beat, and it's hard to argue with $0.77/lb. vs. $15-20/lb. for real prime quality prime rib that my local specialty butcher would charge. On the other hand, I still had to put the time into the cook, and one could argue that if you're going to put the sweat equity in, you might as well spend the money on quality ingredients. For me, I think I'll go for the quality in the future. I actually learned this lesson a while back, when another local grocery store had ridiculously cheap prices on beef tenderloin. I thought I could buy a whole one and cut it up into filet mignons. What happened was that the filet mignons I cut out had this weird chemical taste that I didn't get with higher quality meat. You think I would have remembered.

Growing up in the south [side of Chicago], we had a natural affinity for New Orleans cuisine [never heard of it...is that near Peoria?]. Start with trinity and minced garlic. Make a roux. Cook it until it looks like peanut butter. Add the trinity and garlic. Cook it down for 10 minutes, then add diced tomatoes, bay leaves, salt, cayenne, Emeril's Essence (BAM!). Cook that down for a few, then stir in a quart of shrimp stock (which I just so happened to have saved from a Summer shrimp boil for just such an occasion). Bring to a boil and simmer for 45 minutes. Season 3 pounds of thawed shrimp with more of Emeril's Essence (BAM! BAM!). Onto the lower grate of the KK. I want it hot enough to get a char without overcooking the shrimp. Nailed it. Add the shrimp and some chopped fresh parsley. Serve. My Creole [Dutch] mother would be proud!

I'll be doing a reverse sear on mine after smoking at 250. Haven't decided which way I'll go yet. Two possibilities: Upper grate inverted directly over the coals, which is how I sear steaks Lower grate with inverted grill grates as in Baby Back Maniac's video

Pin came came out today. Love the fancy surgical tool.

I thought I would try to do a pork loin the way churchi did and stuffed up lol. I scored the skin and salted it and left it in the fridge overnight to dry outwanted Ora to sit at 250 it decided 300 was more appropriate. OK so let it heat soak at 300 for 2.5 hrs. On it goes on the extender rackI upped the temp to 400Looks like the crackle is happening got it to 145 loving the thermapen but not the crackle I was afterbut the meat was tender as will give it another go Sent from my SM-P600 using Tapatalk

http://www.michaelsmithnews.com/2016/12/merry-christmas-from-the-men-and-women-of-the-australian-army.html Sent from my SM-P600 using Tapatalk

Kamado Cooking and Discussion Announcements Christmas Discount on Membership! 12/08/2016 Suppport Subscriptions for Kamado Guru are on sale between now and Christmas... $10... One handed cook Started by skreef, 19 minutes ago Add Tag Reply to this topic 1 post in this topic skreef 2,232 Lifetime Supporter 1,769 posts Posted 19 minutes ago · Since my accident, I have not cook, not counting the mac & cheese the other night. I told ckreef I will cook dinner. So my first thought was is "what was I doing?" But I think of my love who always cooks for me and his son. ckreef works long days.. Wanted to give him a break.. So cooking for him was far more rewarding than all the challenges I faced in this cook . Ok let's get started : Getting the grill going. Ok since we left our mapp torch in Florida at his sister's, we back to old school. Ok thats not going to happen.. Can't open jar.. Ok I got this.. I make new ones. Light the grill.. I decided on Chicken & Wild Rice Soup Cornbread Blueberry cobbler I got the grill going for a target temp of 350* Ok getting the cobblers together. Now "how do I open these cans?" Well that was a true challenge to open them.. 4 cans 20 minutes later.. I got Blueberries opening them left handed.. With flour, sugar and milk. On the grill : Ok on to my Chicken.. For my challenge, the chicken is in a seal pack.. Now how to get them out.. I can't work the scissors right handed.... Ok maybe 2 hands. With a little help with my right I got it.. The bag look all chewed up but it work.. So I got the grill to go up in temp to 450* I use Montreal Chicken. Didn't want to alter the flavor of my soup to much . And it work perfect.. On grill pic. Almost done. Now time to get the soup part done. Wild Rice and Broth with milk and a bit of starch to thicken it up. Soup coming along nicely. It reduce perfectly. I made cornbread tops. Jiffy mix with egg, and cream corn. Ckreef's favorite way to eat cornbread. Dinner is served: The dinner turn out great. I had my doubts but with my love's help at the end. It was great.. Mrs. Reef's Bistro Quote Edit Quote this Reply to this topic... Follow0 GO TO TOPIC LISTINGKamado Cooking and Discussion NEXT UNREAD TOPICWhat's the Kamado Grill's WEAK POINT? Theme Contact Us Community Software by Invision Power Services, Inc.

You are doing wonderfully well with the breads. I can't even find the chain.:(

Lol.. Aussie.. Actually ckreef and I both laughed. The doctor told me he was going to use some when it came time.. Sounds terrifying but the cold spray is what done me in.. I kept pin for a reminder... Never Ever want to go thru that again... Whew! Once is way too many.

Awwww.. I love dolphins. Nice pic.

This wasn't what I had planned for the weekend. But had to work Saturday (last minute company decision). After work went to the local Piggly Wiggly and I saw this double pack for $1.09 per lb. I couldn't resist so I changed the game plan. Put one in the freezer. The other one I trimmed up and coated in a vinegar/BBQ sauce. Put it on at 9:30 pm Saturday night. After 10 hours at an IT 174* I pulled it, wrapped in foil and put it back in the KK. Total cook time was 13 hours. Removed from the KK, wrapped in a towel then into a cooler it went. Next I started on my 6 hour Brunswick Stew cook. After resting in the cooler for 6 hours 15 minutes it was still above 140*. Mrs skreef made my favorite Cornbread muffin tops. Served with summer slaw, pickles and an assortment of homemade BBQ sauces.

Ah...I see now after looking at her posted thread. As you already know I don't think there's an easy way around trying to capture the entire post with photos, etc.

Stephen, since you're a Mac guy ... I use Shift (+) Command (+) 4 ... for page print with crop. Easy, quick & then can drag into Pages if needed.

I thought so too, although creeped me out a bit because I only uploaded ONE pic from that cook and FB offered to make a slide show out of several. Not only that, it removed duplicate or near duplicate shots in that folder and selected the best ones. I work with artificial intellligence professionally, and that creeped even me out. That said, I need to figure out how to coax it to make such vids for me in the future...would save me a lot of time with posting cooks!

Here's a New Orlean's translator: Trinity - a blend of diced onions, bell peppers, and celery that's common to creole and Cajun cooking. In this case it was a ratio of 2:1:1 of those ingredients. Roux - pronounced like what comes after "kanga", it is a thickening agent made of equal part fat (butter in this case) and flour that is cooked. The longer you cook, the darker and more flavorful it gets, but also the less thickening "power" it has. Blonde is better at thickening, while brick red adds the most flavor. Peanut butter is in the middle. Emeril's Essence - a spice blend that was used frequently on Emeril's cooking show, usually with an exclamation of BAM!! Don't know if that show exported to your parts, but the recipe for essence is easily found online Shrimp, per Wikipedia - The term shrimp is used to refer to some decapod crustaceans, although the exact animals covered can vary. Used broadly, it may cover any of the groups with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata.

Pretty good results. The reast didn't want to cooperate.

One more step completed.

Good old vice grips come in handy lol sorry about the pun not Sent from my SM-P600 using Tapatalk

Me too.. Nothing like having a nice cook on Christmas along with a lazy day of doing nothing.

So very sorry to read about your injury, Susan. I've gotta get on this forum more regularly! You're in my prayers for a complete recovery.

I am already looking forward to this cook.:)

You want to go up against me? Ckreef is scared too.. Lol

Hard to believe that this Cornish Hen only weighs about 12 ozs. Ready for the KK. ItIT It's dark about 5 PM these days soon the days will start to get longer. 440F for 40 mins. and it was done. Plated. Nice and moist as always. BTW, this is a real organic Cornish Hen not one of those little chickens they sell at the store and call it a Cornish Hen.

Not a videographer but you get the idea Sage & Pinyon Pine Nut Biscotti

Decided to make a traditional Croatian smoked sausage "Krainerwurst". My wife is Croatian I am not, but this is good stuff. It's traditional to make around any religious holiday.

I do own the major alternatives. I haven't used my grill floss since someone on these forums proposed using a 3/8th wrench. Note this is a Craftsman, and is nicely rounded to match the grate. Other wrenches vary, and owner satisfaction varies accordingly, for this application. In my opinion this is a much better option than grill floss. The only advantage of grill floss is length, if the fire is raging. That's not when I clean.

As we futzed with this we realized that the tube does not have the tapered sleeve adapter to secure the smoker. We will do this with SS Allen head bolts of course. We can't make the tube larger because then we exceed the tile height. I'm going to make up one more 5 tile version with a tapered sleeve to play with also.

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If you get another 50 it'll be a long and lonely 50. Looking back at my youth if I get another 30 I'll be lucky.

See posts 49 and 52 in Grill Cleaning That's what I do between two low & slows, to get the rancid grease off. The most impressive technique I've tried is closing the grate in a contractor bag with a bowl of ammonia, and leaving the bag out in the sun for a day. I'm amazed I don't end up with a sink hole in my back yard.

Yikes! Somethings just can't be unseen.. I'm so sorry this happened.. Life's a bitch at times. Hope she gets well soon..

Wow that made my finger heard the minute I saw it. I hope Mrs. reef is doing OK.