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Got myself some nice beef ribs from Mayfield http://mayfieldbeef.com/20161230/d0530356c412e16f3dd372dc4b5e3380.jpg" alt="d0530356c412e16f3dd372dc4b5e3380.jpg">gave the back a clean upthen trimmed the topmy warthog knife sharpener made this so easyckreef sent me some coffee rub so I thought I would give it a gobit of evoo and rublet it rest and some moredone all sidesI had a brain wave or was it an Aneurysm lol got my food saver the other day so thought I would vacuum seal it and leave it in the fridge over night till tomorrow interesting to see if it turns out . sealed the bag and in it goesthen vacuum sealed itand put in the fridge .I will add some more rub tomorrow before the cook Outback Kamado Bar and Grill

The seasonings was just right. The basting sauce was just right. Temp was right, basting times was right. It really was a pleasure to cook and eat this meatloaf. Just a few pictures. The Bush seasonings and Neapolitan Herb Balsamic Vinegar are totally awesome and went well together.

Got some pork chops and thought I would do them on Jr for a quick feedgave them some dominator rubon they goflipand a turnlooking goodand plated Outback Kamado Bar and Grill

For the last couple of months I've Google searched different Australian spices, plants etc..... Well Google picked up on that trend so now when I do a regular search I'll get a fair amount of results from Australian web sites. Last night I wanted a different potato cook so I Google searched "strange potato cook". One of the results was off an Australian web site. I checked out the basic recipe, took inventory of what I had on hand and put my own spin on the recipe. It's sort of a cross between hassle back potatoes and scallop potatoes. For seasoning I used Bush Tomato Seasoning and Tasmanian Pepper Salt. To go with the potatoes I spun 3 Cornish Rock Hens. Everybody got to pick their own rub. Just a couple of pictures. Will definitely do this potato bake again and the Cornish Hens too.

Aussie, when I read title, wasn't sure I wanted to see ugly bugs on the menu.. Boy was I relieved.. Great cook as always.

Cured 5.5 pounds of pork belly and smoked it yesterday- While the bacon was smoking I did a beef tenderloin in the SV bath. Plated with pressure cooked squash and some fried potato wedges. Sliced and vacuum sealed the bacon today. It is now in the freezer except some samples for tomorrow's breakfast.:) The slices were so long they wouldn't fit in the bag so I cut them in half. Sounded like a good idea to me as now I can have 2 slices for breakfast instead of one.

This is my Guru challenge entry for December. Here it is: Tea Smoked Duck Tacos, Asian Vinegar Slaw, and Hoisin Barbecue Sauce, and homemade flour tortillas too! My wife is pulling the evening shift at the hospital for both New Year’s Eve and New Year’s Day, so tonight is our last opportunity for a family celebration before my son heads back to school. We decided to do Tea Smoked Duck Tacos from Steven Raichlen’s Project Smoke, with some minor mods. Many people are intimidated by smoking a duck but it’s really quite easy once you figure out which end to light. I’ll pause for the groans… Please don’t ignite your duck! Do this instead: Raichlen’s smoking mixture consists of Chinese black tea, white rice, brown sugar, star anise, cinnamon sticks, orange peel, and cherry wood chips. His recipe directs us to throw this mixture on the fire at two different times, but I'm not real hot on the idea of throwing brown sugar and rice into the belly of my KK. Instead, this seems like the perfect application for the smoke pot. Just need to take care that none of the small grains of rice or other matter plug one of the holes on the bottom. So…let’s start with a bed of cherry wood chips. Next, we’ll add a layer of foil and make a pouch to contain the other smoking ingredients, then poke holes in the top of the packet: Next, let’s make the rub for the duck, consisting of sugar, salt, black pepper, chinese five spice, ground coriander, and cinnamon. And rub up our duck, first painting it with a tablespoon of dark sesame oil. And make our Asian Vinegar Slaw with some Daikon radish, carrots, and small cucumber. Finally, simmer the Hoisin Barbecue Sauce for a bit. Besides the Hoisin, contains soy sauce, dark sesame oil, dry sherry, ginger, cilantro… I’m using my CyberQ today because I have a really nasty cold and want to minimize my number of trips outside. I put the smoke pot on. Then the duck on the main grate, with the double bottom drip pan below to hopefully catch the fat that renders so I can save it for another day (yum!). The smoke pot is working, and the smoke definitely has a spicy note to it. Not your ordinary wood smoke. After about two hours I'm ready to paint another coat of sesame oil and then crank the heat. Done. Wife and daughter are making homemade flour tortillas. Time to eat! Super delicious. We'll definitely be making this again.

Good, all round!

My initial plan was to grind some Durum wheat berries and make the pasta but decided to use up what was on hand and get that package out of the cupboard. Topped the lasagna with some cherry tomatoes for a change of pace. Had enough ingredients for 1 rectangular pan and one smaller square one. Precooked the ground meat with some celery, mushrooms. onions and garlic and layered the pasta, meat, cottage cheese, Monterey Jack cheese and Parmesan cheese. On the grill at 375F for about 1 hour. Plated.

Nice looking pig meat mate!

Thats a nice rack of ribs. That knife sharpener looks wicked.

Thats the way you do it. I use my jr for small cooks also.

Tasty chop dinner, Aussie.

Looking goooood, Aussie.:)

Coffee rub on beef ribs. Good call.

Can't wait to see the outcome.

So whilst I was up at Gero I popped into the seafood co-op and got some Morton bay bugs and tiger prawns I thought I would marinate the prawns in some of thislook at them yummarinated and placed in the fridge.I got four bugs three where the same size pretty decent and one was awesome only need two for this cookcut the heads off and pulled out the goodnessthen butterflied themI got Ora up to 400 and made up a butter ginger mint sauce.the Tigers are readybasted the bugs with the butter sauceand on they goafter a few minutes I gave them a turnthen flipped them on their backsand gave them some more sauceready to go just close them up to keep warm whilst I throw on the tigerson go the tigerslooking goodand readyand plated with some salad and my new favorite backdrop lolcan never get enough bugs or tiger prawns they taste great especially on the grill Outback Kamado Bar and Grill

Charles, that was a great opportunity to be able to taste them side by side, it really tells which is best.

Nice looking chops. On Christmas I actually got out my Akorn Jr and used 3 kamados that day. Akorn Jr to cook Remoh's bread. Prometheus to cook the roast. Cassiopeia to cook the sides.

I really didn't realize the taste difference for a long time. Then one day the grocery store had a twin pack of tails, one Maine tail and one spiney tail. I prepped them the same and cooked them side by side. It was a good taste test. There is a huge difference in taste and a small difference in texture. I definitely prefer the sweeter Maine tails and won't even buy the spiney tails anymore. Another tidbit of info I researched one day - There is also a physical difference in prawns and shrimp. Essentially the same creature and the world tends to interchange the two words. A lot of people think it is about the physical size (prawns being extra large shrimp). That is incorrect they are really two different crustaceans. The two have a different lineage and can be distinguished by the size and placement of the small pincher legs. Although for cooking and eating purposes can be interchanged. I would love to get an extra large shrimp and a similar sized prawn and give them a side by side taste test.

Looks like that's gonna be really good.

Just Google them I would give them a go for sure Outback Kamado Bar and Grill

Horseshoe Crab is the one that freaks me out! I doubt I could get one past my lips

I have no idea there are that many varietys around the world .Asian markets would be a good place to go Outback Kamado Bar and Grill

I wonder how they would compare to the Eastern USA Maine type of lobster which I too find to be sweeter than the crayfish type in the Pacific and apparently CKREEF thinks they are sweeter too. Now you have me all interested in finding a Slippery Lobster (Morton Bay Lobster) to try!! There are many Asian markets in Seattle so that will be the starting point of this quest

The spiny lobster are indeed pretty tasty. I met a fellow 40 years ago that was farming eastern Maine lobster in an old sardine cannery in Monterey Calif. He had thousands of small fry in the giant commercial processing tanks and I cannot help but imagine that some of the microscopic youngsters escaped to live in Monterey Bay and thrive. That would throw the entire ecosystem into a dither with a predator with those large pincers in the area. In any case it was an interesting endeavor to grow the lobster for sale to restaurants.

This dinner was so good.. Already looking forward to next time.

I like the Mini Me birds. We all get to pick our own flavor. And this particular potato bake was the bomb.

And here is your bug:

Looks good one of Dee's favorite cooks is the good old potatoe bake.those little birds look tasty Outback Kamado Bar and Grill

This is a pork tenderloin tapa that is loaded with flavor. The rub ingredients: The finishing sauce ingredients - honey, lemon juice, and garlic: Mixed up -- the garlic is finely grated: Chopped some fresh oregano for finishing as well: The victims. They yielded their silver skins with nary a whimper: Chunked up into small bites, and rubbed: KK lower grate, hot fire, and my favorite Weber grill pan made this quick work: Tossed with the finishing sauce and topped with fresh oregano. Super easy and super big flavors.

I didn't know where to post this soo.. My neighbour called guess they were making a recipe and needed a can of beans and since we live outside town it's much easier to borrow from your neighbours. I gave them the beans and received some locally made truffle chocolates, guess who won on that trade.... Some were filled with maple cream, which I love and this one was filled with maple cream and maybe cranberry, I could not really tell but it tasted delicious and looked beautiful.

The FoodSaver is a great accessory if you want to Sous Vide. Not essential, but vacuum sealing is actually part of the process. By removing the air from the SV pouch, you improve the heat transfer to the contents (and the bags don't float!) You can use ziptop bags and force the air out by dunking them in water up to the zipper. Works OK, but not as well as the vacuum. The FoodSaver has special hard plastic. reusable containers for marinating, too. I use mine occasionally for a quick marinade. My machine has a "marinate" cycle, but I'm not sure if all models do? http://www.foodsaver.com/food-storage-bags-and-containers/vacuum-food-containers/vacuum-marinator/foodsaver-quick-marinator/FSFSAM0306-DTC.html FoodSaver vacuum pumps don't like a lot of liquid in the bags (they shut off as a protective measure when they sense too much liquid), so you have to do a 2 step process if you want to SV a marinaded protein. High end vacuum sealers don't have this problem, but they cost quite a bit more.

Those tiger prawns look awesome. We generally don't see those around here. Those Morton Bay bugs look so prehistoric, like a trilobite.

Delicious looking meal. Nothing wrong with surf and surf.