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Every once in a while I get a craving for potato sticks. Today's mission is to make them for the first time in the air fryer. Cut and soaking. First batch done. A mess of sticks. Finger food lunch.

But, if you've ever had good plate ribs. You know there is no such thing as "just" plate ribs. Fabulous Memorial Day weekend cook. I'm thinking about doing a larger BBQ to celebrate the end of the school year this weekend but I'm so busy I can't make up my mind!

Last flourish of food my wife isn't mad about, which the little man and I can cook while she is away. Ribs: baby backs, very lightly rubbed, added pepper, smoked for 3 hours at 250F with one chunk oak and one cherry. Very lightly glazed on top, and served. Best ribs on the KK so far. If they hadn't disappeared so quickly, I'd have a money shot. Photos: rubbed and ready, on the kk, pre-glaze, post-glaze.

Pork chop on stick is good but when you inject cheese into the mix then....well!

Pot over their Crack here I'm buzzing lol Outback Kamado Bar and Grill

Saw the thread title and thought - "Man, those folks over on the Guru site have gotten hip and started a "Cooking with Cannabis" challenge." I was all set to join in - LOL!

Chef Rick here, glad to be part of the forum obviously "new" here at lease, lol. We own and operate one of the oldest smokehouses in SoFla and an ingredient company that originated a USDA compliant dry aging process using koji. What's koji?, to much to go into detail here but it's a beneficial mold and process that is 3000 yrs old and the basis for soy sauce, miso, mirin, sake and various Asian vinegar's. Be glad to answer any questions. On Instagram as smokehouse_84 & _broken_mold. Cheers!!

It's been a while since I've posted a cook. Here's grilled shrimps and scallops with pasta and pesto and grilled asparagus. No action shots, but here's the final product. So that covers the surf part. Here's the turf and turf. I was volunteered by my wife to make brisket for a friend's BBQ yesterday. Then I heard that they were going to cook ribs. I volunteered to smoke the ribs, because (1) it's really no extra trouble for Smaug to cook two things instead of one for a low and slow cook, and (B) I'm being selfish: I know I can make better ribs than my friends. The brisket was pretty straightforward. My wife picked up a 13 lb. brisket from our local butcher. I've found that one thing that makes brisket cooks more predictable is to keep the size of the brisket as constant as possible. I've been making sure that any brisket I make is around 12 lbs., and I try to stay within 10-15 lbs. overall. The rub was a 50/50 mix of salt and pepper. I set up Smaug, who decided that he wanted to be at 200ºF. The brisket went on at 9:30 PM Friday night. The goal was to have the brisket ready for lunch on Saturday, so I guessed about 15 hours of cook time. Early Saturday morning I prepped the ribs, using the Aaron Franklin rub method, except that I add brown sugar in for ribs. I planned to give the ribs about 6 hours of cook time before lunch. This is what the brisket looked like at that point (9 hours cook time so far). I decided to put the ribs on the lower rack. That's not the usual position for smoking ribs on a KK (or any other kamado grill), but I knew from experience that KK grills are so well insulated that the internal temperature is very even across all the racks. I wanted to keep the brisket flavor straight up beef, salt, and pepper, and I figured that the ribs might benefit from beef fat dripping on them. And then I put the main rack with the brisket back in position. I checked the internal temperature, and at the 14 hour mark the brisket seemed to be in the stall, at 165ºF. But it seemed like it was done, because it was probe tender everywhere I stuck the thermometer probe. Here's the money shot. I decided that probe tender beat internal temperature, and I was afraid of overcooking the flat, since it was considerably thinner than the point compared to other briskets I've cooked. So I took the brisket out, and checked on the ribs. By the bend test, they were not quite done, so I set them on the main grate to finish off. They were ready to go after another 40 minutes. Here's the rib money shot. And here's how they turned out. Brisket. Ribs. So here's my question. I've usually gone for a final IT of 195ºF or so for brisket, and it has been really good. But I think this brisket is the best one I've done so far, by a considerable amount. My theory is that Smaug really did sit in the 200-210ºF range for this cook, and there's something about cooking in this lower range that allows the brisket to get probe tender without getting to a 195ºF IT. My other theory is that when I trim a whole packer brisket prior to cooking, I get pretty aggressive about excavating that big pocket of fat on both sides of the point end. I take out so much of it that it's like the point is being held together by a narrow band of tissue in the center. (I don't have a picture of me doing this, so I hope that explanation made sense.) I haven't seen anyone else do this in the trimming stage of a brisket cook, not even Aaron Franklin. Maybe some of you all do this, and just don't mention it. I think that getting rid of all this extra fat could change the cooking dynamic compared to a typical brisket cook. The next time I'm making a brisket, I'll be checking probe tenderness more aggressively. Any thoughts on this would be appreciated.

I always dissect out the fat pocket as you describe......

This story will warm your heart! Here's the full story!! Garvin Teens battling chronic illness got the chance to experience all the glitz and glamour of prom night, thanks to a Florida hospital that was determined to help their patients experience all the normal milestones of growing up. Load Error 17-year-old Ruby Troche, who was diagnosed with gastroparesis, was one of the many extended-stay patients at the Arnold Palmer Children’s Hospital in Orlando in attendance. “I missed most of the major high school events that go on in my high school because I’m here most of the time,” Ruby told InsideEdition.com. “It gave me the chance to socialize with everyone else and feel comfortable knowing that people there had similar medical experiences as me.” According to event coordinator Amanda Harris, the hospital brought in DJs, set up a dance floor and rented a photo booth for the big day. “Just because you’re feeling sick doesn’t mean that you don’t get to do the things all your friends get to do,” said Harris, according to the hospital. “It’s just like a prom that you would see at any high school.” Patients who were in the hospital in the last year were invited to attend, and allowed to bring a date. Parents were invited to a special dinner on the other side of the hospital, where they could be present while giving the teens their privacy. Ruby explained she was diagnosed with the condition more than a year ago, and would frequently be admitted into the children’s hospital for stays of up to two months at a time. Like many other patients, she missed most high school events or did not know her classmates well enough to participate in the ones she could attend. She said it’s always been her dream to go to prom, and even though she’s not sure whether she would make it to her own, Ruby said she’s glad to have participated in the hospital’s celebration. “I could feel the happiness and joy in the air, everyone was excited to be there,” Ruby said. “Having this happen just made me really happy I got to experience it with all the people I see most of the time in the hospital.”

I experimented with cheese injected pork loin and loved it. This time I used pepper jack and it wasn't as cheesy as when I used cheese melt. Cheese melt and pork are like peanut butter and jelly. You gotta try it!

Went to visit the seafood truck this morning and came home with scallops. Bacon wrapped scallops with mushrooms on the OctoForks sounded like a tasty cook to me. Add some air fries and homemade tartar sauce. Wrapped scallops and the mushrooms were dipped in melted ghee. On the grill and spinning. Just about done. Done. Plated.

Very nice. Bet that tasted delicious.

Yummy yummy.

That looks delicious. Not sure about the cheese but, the chops look great.

Hello all, the main reason that Tony had mediocre results are due to the very poor quality of the Koji. Was informed. that particular brand is also counterfeited apparently by a Chinese using a company in Japan it owns / controls. The labels and names are pretty much identical. Other chefs and I have had similar experiences from a severe lack of enzymatic activity. So for all those reasons Don't write it off! While we don't sell koji we are the originators of the "Quik-Qure" process that uses koji in different forms, both powder and liquid to achieve the enhancement and dry aging process you're discussing here. Btw the process enhances the flavor of any protein, fish, pork, chicken, ribs etc. Not necessarily dry aged but in as little as an hour to overnight makes a HUGE difference. You can see our results on Instagram as @_broken_mold

That would be wonderful. I'd win the challenge but loose my job over a random drug screen. But hey it would be one hell of a cook and one hell of a night to follow - LOL

So, looks like you're getting used to the spiciness of the Dougies, Aussie. Been my longtime favorite wing marinade/sauce.

@Aussie Ora please make sure you post this thread and entry in the Guru challenge. Down to one last day and the challenges won't be the same without you.

@erik6bd - see if you have a local homebrewers supply shop nearby. You might get a slightly better price, especially if you don't have Prime and have to pay shipping. Also, 4 lbs is a lot of PBW, as you typically use 1 TB per gallon of hot water. The 1 lb jar on Amazon is a tad pricey, should be closer to $8.

What? No Discounts? While we work with many up-market landscape architects, designers, builders, all KK grills are sold factory direct at basically wholesale to the public. no distributors, dealers, retailers etc. It’s simply because we don’t have a wholesale to retail margin to discount from, we can’t actually discount the grills themselves. We price them at what we need to get, not some inflated price that we slash from. We only discount grills if a model is being discontinued or an update has made is less desirable. That being said, I’m always happy/willing to sweeten the deal if it’s a larger or multiple grill order but it won’t be a significant discount or source of revenue for anybody. A sweetened deal is usually giving you some CoCo or coffee charcoal.. don't thank me as it's just like the crack dealer giving you your first taste.

So I guess baby octopus would not be on your menu?? Marinaded overnite in some mysterious vietnamese sauce that had garlic and lord knows what else

It turned out great Sent from my SM-P600 using Tapatalk