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Today's installment of Purple Crack Cooking - Purple Crack Eggs in the Clouds. Apparently this has become one of the "newest things" in cooking. http://www.msn.com/en-us/foodanddrink/foodculture/cloud-eggs-arent-just-a-pretty-instagram-trend-—-theyre-delicious/ar-BBATtF8?li=BBgdrt0&ocid=spartandhp I learned how to make these many years ago from a good friend's Italian mother. She called them "Bird's Nests" and served them on her toasted homemade bread. Here's brekkie from this morning, and yes, that's my homemade bacon! Prepped, with a dusting of Purple Crack. Out of the broiler. You just want to get a hint of color (colour) on the whites, but not let the yolks set too much. Warning - Food Porn ahead!

Yes I don't think you can do better than salt pepper garlic. If you haven't cooked a TT or don't know ...This is the most important thing with tri tips

Wow my first Tri Tip and my new favorite. This thing was quick and so juicy I couldn't get enough. Sent from my SAMSUNG-SM-G935A using Tapatalk

A couple more photos. Sent from my SM-N920V using Tapatalk

I'm a big Santa Maria style for tri-tips. I use Oakridge BBQ's Santa Maria rub. Killer! Also, why I try and keep some red oak around. I'm currently out, so need to order more from Fruita. I typically use the splits. Dozer's cooking tips are spot on - medium rare is the way to go. It is also amenable to reverse searing. I've done both techniques with equal success.

Tri Sent from my SM-P600 using Tapatalk

Thanks everyone! This is actually a very simple cook. I used my immersion blender's wire whip attachment to beat the whites. The whole cook takes less than 15 minutes.

I have yet to make anything on this KK that wasn't dripping juice. No dry meat here that's for sure. In all reality you can grill a ton of food all week long for less a $100. That's less then 2 dinners out at a decent restaurant. I just love it! Sent from my iPad using Tapatalk

Great job on the tritip. One of my favorites as well

My lovely bride got me this beautiful teak cabinet for my birthday! I got it home yesterday but I had to leave shortly after setting it up. I will post more pictures of it tonight. Now I have a place to store the accessories that I am rabidly accumulating! It is the extra large teak workstation with the granite top. The build quality is exceptional. Sent from my SM-N920V using Tapatalk

love the table looks stunning .....

Just look at that moisture, awesome

Ding, Ding, Ding!!! We have a winner!!!

Very nice, indeed.

Beautiful.

Your cabinet looks beautiful. I like the top, very nice gift!

Trust me, it's crossed my mind a few times since last November!

Costco tri-tips are very consistent. I've seen "Prime" grade tri-tips at Costco on occasion but usually the less expensive "Choice" grade has at least or often times more fat marbling than their Prime grade. I've cooked them a myriad of ways but prefer simple kosher salt & fresh course ground black pepper and hot smoke grilled over cocochar lump with Red Oak chunks (Santa Maria style). I pull them when they get to 125F internal and then tent very loosely with foil for a minimum 15-minute rest ... 20-minutes is even better.

You nail that cook, Tony. Perfect colour and perfect spelling, next thing you need to do is apply for Canadian citizenship.

Great video I didn't know that. Sent from my iPad using Tapatalk

Hope they didn't give it to the bomb squad for disposal! To nice a cook to go up with a bang...

Practical tips for sharpening your knives! Garvin

Those are some really nice looking Choice Tips and the price is right. Oak Ridge Santa Maria rub or SPOG and cook indirect around 250* until internal temp is around 120*, then ramp up the heat and flip the top grate over the coals and sear for 3-5 mins a side, form that nice char. Don't let it go over 130* Remember to slice against the grain and on the bias. I love this cut, best beef flavor!!!

I have a single basket. If it's loaded with 'after a cook' lump, I dump the lump into a bucket, install the splitter, then re-load with the lump from the bucket. There will usually be plenty of lump left over in that bucket that I will use to top off after the next cook. Removing the splitter is simple. I feel I'd do the same if I had a dedicated basket for the splitter anyway - dump out the lump when you store a basket, then reload it when you need it again.

OK, Aussie, clue me in on this one?

Current stock - post oak, hickory, mesquite, maple, apple, cherry, peach, pecan, alder and grape vines. I usually stock red oak for Santa Maria tri-tips, but I'm currently out. Post Oak and Mesquite for beef. Alder for salmon. Various combo's of the others for pork and chicken. Usually one base wood (hickory, pecan, maple) with a fruit wood (peach, apple, cherry). Used to use grape vines more, but not so much these days. Very mild wood. I scored some pimento wood from Jamaica, along with the leaves, for doing jerk. Adds a lot of flavor. But, it has to be imported, quarantined by customs, so it takes months to get.

Nice work!

Wow you talk about being overbuilt this thing is a monster you could toss a grenade in here and it would still be standing. Sent from my SAMSUNG-SM-G935A using Tapatalk

Looks amazing erik congrats Sent from my SM-P600 using Tapatalk

You sussed me out dozer lol Sent from my SM-P600 using Tapatalk

Just thought a nice plate of homemade spaghetti would go with the garlic fingers I made yesterday. Ground up some wheat berries and made the spaghetti, topped with some dried tomatoes from last summer, mushrooms, fresh chives from the garden and a side of garlic fingers.

Yes 22" Supreme Sent from my iPad using Tapatalk

It is a miserable rainy day so to counter that I had a nice breakfast, KK bacon, mushrooms, micro greens, bread and cherry jam, and a fried egg with a very special pepper mix. Plated.

Congratulations on the latest arrival in your family You will have some great food adventures in that grenade locker. The cooking we did in this grenade locker was with C-4 and we never found a way to get a good smoky flavor out of it...

That seems like a great deal for someone wanting to get into a KK that might be on a more limited budget!