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Sunday fun day...................................tried out a crock pot wings recipe for lunch: Cooked them too long in the crock pot and they fell apart under the broiler. ...................but very tasty! Then for dinner we smoked a 14# turkey. Stuffed it with apples, oranges & onion. 4 hours at 325* with apple wood smoke. Turned out great: Made mashed potatoes with skins (with assorted colors), dressing and gravy from the drippings. Asleep on the couch by 8:30pm with the big belly blues

The "To Rest or not to Rest" question is fascinating to me. And I do think that Meathead has a point despite the fact that the science pretty clearly shows how moisture/juice loss reduces over resting time. Compare these 2 articles: http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html#comments-76594 Probably one of the more well thought out tests. And this: http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html To me, the answer is - it depends... yes, the science is right that the juice leeches out if you don't rest, however Meathead has a point about crust and eating steaks hot... To be honest, by the time I get steaks on a plate with all the sides and set on the table, they've probably been off the heat for at least 5 mins and more like 10 when we cut into them! However those first bits of bark off of a brisket fresh from the KK are pretty irresistible!! I believe it's all about finding a balance and going with what you like best. For big tomahawk steaks (my favourite to cook incase you hadn't guessed!) I like to cut them straight away and pour the juices back over the slices [emoji1] As for Meathead not liking Kamados, I don't think that's true. He has a pretty fair write up of the style here http://amazingribs.com/BBQ_buyers_guide/smokers/egg_kamado_and_ceramic_grills_and_smokers.html And I think you'll find his main criticism around grilling to be a fair point for most kamados. He's also a big fan of the KK - I think it's right up there on his list of "if money was no object" cookers. Saying all that, I only use this forum. I use amazingribs.com for some rub ideas and temp choices for ribs (duh!) and stuff and serious eats for recipie and the food lab articles and chefsteps for their sous vide obsession. This forum's great - all I'll ever need and such a friendly community! I think I'll stay in my little bubble if ya don't mind [emoji1] Sent from my SM-G935F using Tapatalk

Spun a chook.

Garvin, I have some of these container so I know when the dough has doubled. I can't see why it would take 2 hours or even 1.5 hours in a warm over which is what he used in the video. It's not the time to be concerned about but how much the dough rises, you only want it to double. I made mine using the recipe you kindly posted.:) Then changed the units of measure to suit my preferred method, weight not volume. One thing I see differently is that I used all my started to make the bread. Keep in mind I have only made this recipe once and I am not positive that the flour is not a little on the short side. I may need to increase the weight of the flour just a tad but we will see when I make it the next time. Cuban Bread http://foodwishes.blogspot.ca/ For the starter: 125g warm water 65g flour 1.8g dry active yeast - mix well and refrigerate overnight For the dough: 10g active dry yeast 8.1g sugar 175g warm water - mix and let stand 15 minutes - add starter from yesterday, it should be at room temperature. 35g lard 13.6g salt 400g bread flour Knead until it passes the window pane test for gluten development. Place in oiled bowl until it doubles. Spread into a large rectangle and cut in half. Roll gently to form 2 loaves and flatten the tops somewhat. (TIP: Handle the dough gently, don't beat all the air out of it.) The logs will each be about 12 inches long. Let rise until double. Score the top of the loaves right down the middle of the whole length of the loaves. Bake at 400F for 20-25 mins. Mine were done at 18 mins. Internal Temperature of the bread was 206F. I will repeat the pix of my first loaves.

@Syzygies - sick minds think alike. LOL! I was just about to post a pic of my CO2 tank regulator for carbonating my beers.

Love my Donabe Kamado-San................. Made in Japan for 100+ years! Short video

That Tater salad looks pretty good too

I was away for the weekend and I couldn't wait to get home to make another Cuban Bread sandwich.

That Death Dust really earns it's name! Nice Bar, dude! Pre-dinner shot of two fingers of that Herradura, followed with some of that 21 yo Balvenie after dinner - top shelf!

Here's the sandwich which was pretty good still want to improve on the bread but not bad for first try! Garvin

If the weld holds for what you are doing with it then it is a good weld It is very difficult to weld to plated, especially galvanized, material and loaded with toxic fumes too!

Ok, the loaves are in the oven proofing and here's a picture of that I will post thru second stage then the bake itself! Garvin

It's looking like it's becoming a bit of a tradition now... Last year I didn't get any money shots - hope this makes up for it!! 5kg suckling pig Rubbed in salt and pepper and stuffed with garlic and ginger On the KK at 275 (although R2D2 decided to be at 285 but no worries) Very long pig! Only just fit! As my mate pointed out: sunbathing pig! On the table: Happy Chinese new year everyone! 恭喜发财! Sent from my SM-G935F using Tapatalk

Thanks, Garvin, I forgot to mention that I used 100% bread flour.

You are lucky to have such a great "regulator".

I have a 28 year old set of oxy/ace welding regs and it is so tempting to hook those up to see how a blue flame should be with a rosebud tip, but I digress. I am sure Dennis will think of something. "Show me your regulators" should have included a photo of my loving wife who puts up with my hobbies Skeptical by nature, and for good reason...

Oh wait! That regulator is for my argon tank, for saving part bottles of wine.

Looks awesome, Garvin.[emoji38]

Mate I've seen my share of huntsman spiders but that has to be the biggest I have ever seen! Bloody hell!!

Charles, those appear to be 5 and 10psi regulators. Since Dennis Posted in his "details" description of the burners that a high pressure regulator was necessary I opted for the 15psi and that apparently was not enough to produce blue flame. So I upped the ante by getting a 0-40psi regulator and got a wee bit more blue but still lots of yellow. If someone was not here to see the difference they would say there was no difference. Something is up and last night I took the burner apart to verify I had the correct jet in it. I do, it is the smaller of the 2 jets provided, the larger orifice jet labeled for Natural Gas use. So patiently awaiting Dennis and his team to figure out whats wrong. I am hesitant to totally dismantle the jet system but maybe there is something in the jet from the factory?? BTW, it is a royal pita to get to that jet without a proper wrench that fits into the burner space. Paul, I looked at that page and I have tried regulators with those pressure ratings. Something is not quite right and I have been assuming that what came from the factory is good to go; maybe not.

I said at first I wanted the first two and the last, now since I saw Jon's video for the rice cooker I just want the second and the last items! Garvin

This is the regulator that came with my Blackstone Pizza Oven. If I remember correctly it has a 65,000 btu burner. This is the regulators I have for both my single burner stove (taken off an old gas grill) and my small gas on porch fire pit. I bought these at Ace Hardware. The blue flame compared to a yellow flame is the size burner in relation to the amount of gas and the amount of air. The regulator itself will only reduce the amount of gas. With all my regulators I can use the red knob to dial the flame from just barely flickering all the way up to full on.

Got everything working. It took a while, but now that I have figured everything out, and have all the pieces, it is actually very easy to set up. Tried thighs the first night. Will go for a higher cook temp next time.and done. definitely the juiciest chicken I have ever tasted. Almost think it was too juicy. I didn't know this was possible. The next night I did a whole chicken and kept it at the same temp. Since this was a larger piece of meat it was cooked longer and I was happy with the results. looking forward to many more spins.

Your a great baker too!

Looks good I stuffed up mine not to much tried doing them on the KK after a pork neck so they looked a bit pale didn't really get up to temp should have done them in the oven mine did not rise that much either I guess it's supposed to be a flat bread dough either way tasted good Outback Kamado Bar and Grill

Ten times better then store bought.

That sounds like a great plan to me. [emoji4]

I snapped a couple of pictures but it's really late. I'll post them tomorrow morning.

Looks very tasty, I need to get myself some pork butt.

Don't try to do your sous vide steak the way he said in the video. That bag will tend to float and you will get uneven cooking, the air needs to be taken out of the bag.

Sounds like it's somewhere i definitely need to visit

Plus, New Belgium and Oscar Blues both have breweries there, too! It's the new Beer Mecca!

Cold is better, but you have to get the "good stuff" in the small pretty bottles with the strange names, like Dreamy Clouds and Flower in Winter.

Looks pretty tasty to me I think I just eat it while it was warm with some butter

Put anything inside? I like to put butter, chopped onion, and rosemary inside and let it tumble around during the spin. YUM!

Ok so I did something wrong because the bread isn't as high as I thought it would be, might have pressed down to much because it did rise up. Going to let cool for a few and let you know about the taste, still going to make a Cubano sandwich unless taste is off! Garvin

This is the only forum I go to. I have checked out Meathead's site and there's tons of info but, I don't care for the sales pitch. I like the folks here...it's perfect for me.

Great job. I've never tried welding - always wished I had those skills.

The pork turned out great the bread it was my first time not to bad pulled pork with some extras on fresh Cuban bread gave the pork the left over injectionloaded it upand plated the bread turned out great crunchy but niceand this has to be the best pic I have taken lol Outback Kamado Bar and Grill

9 hours in and we're at 197* White Russians and Tequila while we wait!!!

As mentioned before my wife and I lost everything in the Valley Fire, except what we had in our vehicles. Shortly after we were invited to dinner with friends/family. Not wanting to show up empty handed I thought I would make a dessert. Well it needed whipping cream and here we are with no mixer. I remembered the 'Redneck' jokes and put a whisk in my drill motor. Worked great!

You know I still say that there are a lot worse vices out there that you could be blowing your cash on. For me... this is a hobby for the family. Sure it can get a bit obsessive but the family all gets to enjoy your hobby and passion. I always tell my wife that I could be golfing, drinking, smoking, gambling etc. And that could be eating up the cash. I seem to remember your wife reluctant in the beginning and then loving the KK. Not to mention you sold off the smoker and have decided to part with the KJ. She will be ok with it. I also encourage to get that grill before it disappears. Not one tile job is ever 100% the same and this one looks pretty close if you ask me

The trick is to apply a consistent even pressure on the gun .I mixed up some dishwasing liquid and water in a spray bottle gave it a quick spray and ran my finger across stops the stuff sticking to you lol a bit of metho to clean the edges Outback Kamado Bar and Grill

Second opinions requested: Do these grills look like a match to you?