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I went up 60ft and topped the tree where it was 14 inches in diameter to mount a weather station.

Here is my home made kimchi recipe. This is just delicious. Well worth the effort. Ingredients 1 Napa Cabbage (2-2.5lb) 4 Scallions 1/4 of small yellow onion 2 tbsp salt For the paste 3 tbsp Korean red chilli flakes (Gochugaru) 2 tbsp fish sauce 1 tsp fresh grated ginger 2 tsp fresh minced garlic 1 tsp sugar Method Core and chop the Napa cabbage leaves into 1x2 inch bite sizes. Place in a large bowl and mix in the salt and let it sit for 1 hour. Mix it every 20 minutes to throughly combine the salt. Chop the onion finely as well as the scallions (use all the green stems) and set aside. Mix the paste ingredients together and sit aside. After 1 hour, discard the water that collects in the bowl and then thoroughly rinse the salt out of the Napa cabbage with a colander. This will take a few rinses. Set aside and let it drain completely for another 15 minutes. Mix all ingredients in a large bowl and make sure its throughly mixed. Place in a 2qt mason jar and press down firmly to take out all the air. You need to keep doing this as you set up the layers. Mix about 1/4 cup of cold water in the bowl to pick up the left over residue and pout on top of the jar. Close tightly and sit on a plate (in case any juices come out) for 3 days. Try it each day until the fermented cabbage reaches your preference. You also want to let some of the gas escape the jar each day (warning, it is smelly and you may want to do that outside). I like mine well fermented and let it go for 3 days. After 3 days place in the fridge where it will keep for up to 6 months and keep slowly fermenting. It's ready to eat straight away, and only ever lasts about 2 weeks for me. After that I make another batch. It is delicious.

Just a quick simple meal packed with flavor. Asian Fusion chicken with Wild Lime, Chilli and Ginger Sauce. The flavors went well together. Do you suffer from a twisted humor, a twisted mind, or twisted sense of flavor?

Sounds tasty. I'm at my sister-in-law's for the holidays, so no KK cooks for me. Would love to be doing the bone in pork roast on the grill for Xmas dinner. Will just have to suffer, I suppose.

Merry Christmas everyone!

Aussie your a riot lol

Now that's funny!

No worries skreef I knew youse would like it. I'm going up to Geraldton tomorrow to spend Chrissy with Dee's parent's and they have a store that sells it up there so going to get some. I'm taking the Joe Jr up and going to do a pulled pork with quandong sauce. Give them the taste of Kamado for Christmas lol Sent from my SM-P600 using Tapatalk

Nice cook Wilbur quality does make a difference not to sure what they and puting in your beef over there but weird chemical taste does not sound good. I'm lucky to have some great butchers around me. We don't call it choice or prime down here more like crap, pretty good or top of the range lol 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.

Just discovered a "Memories" feature in the iOS Photos app which makes a video out of selected photos. This is what it produced with minimal interaction on my part. I've been giving my KK a workout.

I'd like to try making that one day. Never liked kimchi but I imagine it's because I've only had crap kimchi. That sounds and looks like something I would like. Kimchi is probably in the same category for me as Brussel sprouts. I hate brussel sprouts except when I make them.

That looks SUPER @beermachine !

Not yet mate. Still haven't opened up the serious negotiations with the household government!

Great looking pooch. She's just guarding the KK to make sure that no one steals the food!

Got myself some drumsticks thought I would give them a spinOh so lovley Sent from my SM-P600 using Tapatalk

Yeah, Aussie, can't forget the salad!

Believe it or not, it's supposed to be in the 50s here Xmas day and thunderstorms. No white Christmas this year.

Why do I have the old Steppenwolf song running through my head? Bad news for the rest of us, shipping from their webstore is crazy expensive.

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.

Love it. Nice that you saved the shrimp stock for it. Make a big difference.

I think mine will get to the point and retrieve level within 6 months, when she is 2 years old. It is amazing at what they soak up mentally at this young age. This particular dog is my 6th German Shepherd but I have never owned more than 2 at a time. 2 is really a handful and when trained to do it they will tow you at warp speed if you are on a skateboard, you know, Gee, Haw, Mush and whoa, it works like a charm! Now I need to put wheels on a walker and try it with one dog.

Looks real good.

Great meal and what a dog. I took me a while too to find the dog on the steps.

Dee bought home this what to do I threw on some pecan rubI cooked this like a roast I used this as fuel on it goes direct at 350gave it a turntook it off at 130after the restand slicedand plated with something different lolturned out great Sent from my SM-P600 using Tapatalk

Going by the twisted Q you have sent me and knowing how good the Outback spirit sauces are that just had to taste great Sent from my SM-P600 using Tapatalk

I'd like to taste that dish, yummy.:)

My sister would love her. She has 4 German Sheppards. All very well trained/behaved. One of them will pickup and bring to you whatever you point at or whatever you drop.

It's supposed to be in the 70's on Christmas. Going to hate seeing Mrs skreef cry when I go for a Christmas day motorcycle ride. Eeeekkk ............... Maybe she won't read this.

Tasty looking drum sticks.

@Aussie OraDidn't realize us Americans got Awesome influence on yall.. Lol Well let me say, Aussie has a great influence on the reef's. We enjoyed the Quandong chilli sauce.. We kept dipping our pork Chops in it.. Thanks again. It was really great.

Thank you Jon B. Yep still one handed.. I got a ways to go, but work hard yesterday on my therapy session.. But glad I don't have to worry about that pin getting hit. Still got to watch my finger getting knocked but all going good.

I guess they're just a little slow in reporting.

Hit 42 yesterday bit cooler today. Hey Beermachine have you picked a tile yet Sent from my SM-P600 using Tapatalk

Syzygies inspired spaghetti. I decided to grind some organic Durum wheat berries and make some spaghetti. I ground the berries and then used the Wolfgang Mock fine sieve to remove some of the bran and used about 60:20 mix of the durum and bought semolina flours. Here is the pasta dough ready to roll out. One piece rolled out and ready to cut. I will be doing this again.:) Cut to make spaghetti. Plated.

Don't know why, but I'm reading your posts with an Aussie accent in my head too...

Very tasty looking steak and the fries don't look bad either. Ditch the ketchup and drizzle some brown gravy over the fries. Not trying to start a war or anything - just sayin ........ LOL

Merry Christmas!

That price is a bargain.... but I tend to agree with you. My dad bought a rib roast that had almost no marbling for me to cook. The leanness meant I really felt something was lacking, but others enjoyed it. I should also not complain because it was not my money lol. Sent from my iPhone using Tapatalk

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.

The roast does look tasty but I'm a fan of buying the best you can.

Sometimes you do get lucky and find a nice marbled roast on sale.

Dee's sister and her other half rocked up a while ago to visit from Canberra on the east coast. This was before I had a KK and was using the Kj classic I slow cooked a 4 bone rib roast then sliced it into individual pieces and seared them that way Sent from my SM-P600 using Tapatalk

#1 is what I meant... the top grate, but on the bottom. I never know what to call that thing.

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

Great cook wilburpan. Looking forward to ours for Christmas Day.

Very interesting post. I learned this lesson this summer. The local grocery store had cheap ribeye steaks. But I knew they were a cheap cut for the price. Twice I bought some, twice I got burned with crappy tough steaks even when cooking to a perfect md rare - fool me twice shame on me. Earlier today I paid sale price $8.99 per lb for a choice graded Publix GreenWise Angus Beef ribeye primal. That was compared to the sale price of $6.99 per lb for the normal choice graded primal ribeye. Supposedly the GreenWise Angus is a much better primal. We'll see on Christmas.

Crap - if you have a wood framed deck, some amount of brain power, a few cinder blocks and a couple of 4x4's it's not too hard to shore up a deck for the weight of a KK. This really isn't rocket science.

my deck is concrete..... am I ok? just kidding. Good post!