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Rained canceled work today so me and Mrs skreef tag teamed lunch. Homemade pork pot stickers served with Udon noodle soup and Ginseng tea. I got this recipe from a you tube video by the Dumpling Sisters (video at end of post). The flavors, proportions and techniques from the video were spot on even if the girls were a little wacky. I will say the rolling and pinching is a bit harder than it looks in the video but not a bad first attempt. My pictures will make more sense if you watch the video. They have a few other recipes/videos I want to try.

Not heaps of meat on these but what's in the middle is so good I've finally found my go to S&P crushed some purple Crack with outback spirits wild herb salt oh my god yum gave the ribs some are up the Jr for a apple and blueberry crumble and plated with some air fryer goodies Outback Kamado Bar and Grill

Got the cold smoker out while I was doing the bacon smoke. The whisky barrel wood smells so good and so does my bacon.:) Taste test tomorrow at breakfast. Maybe I'll go to bed early tonight.

Just don't OD!

Aussie, your secret is safe with me. CK, use lots.

Love Pot Stickers! I wuss and buy the wrappers. Even better, we have a great restaurant that specializes in dumplings - The Dumpling Darling. https://www.dumplingdarling.com/

Nice looking bacon, MacKenzie. Looking forward to doing my next batch, using the Purple Crack in the brine!

@ckreef Charles, you and Suzy crushed this cook. Congrats to you both! Like @tony b, I'm a wuss and just buy the wrappers. It's easier for an old man like me.

Rib meal is looking good. I'm definitely fresh cracking in a mortar and pestle these days. The trick is just figuring out how much to crack.

Done one with the Crack tasted good nice bacon Mac Outback Kamado Bar and Grill

It all looks good and those ribs look fantastic

Thursday was my last day of students so we celebrated this weekend with a little BBQ. I tried out pork belly burnt ends (super fabulous). I pretty much followed John Setzler's timing, just made me own rub was the only difference, a 12 lb brisket, used my new homemade coleslaw dressing, funeral potatoes, Aaron Franklin's "regular sauce" - my older some helped me with this, and cheesecake from the cake bible- my younger son helped me with that. Lots of fun and we had hardly any left overs! I was shocked. Apparently I took no pictures of sides or the finished brisket. Dang it. Trust me it was moist. I mostly wanted to document the pork belly as that was new to me.

I love good potstickers. I used to make them in big batches and freeze them for quick snacks. Yours are far prettier.

Those look very tasty.

Liking it!

It just sounded good and glad I made it! Normally I'd do a ground beef taco salad.

Those Datsun's were little incognito rockets that handles fairly well. You must have had a good reason to sell it, like your wife having triplets Your Ducati Super Bike is in a league of its own. The only thing that can catch you is Motorola and a Lear jet, or maybe another super bike. After Vietnam a friend of mine decided he wanted to go faster than what he could buy off the shelf and started this business making bikes. They are ridiculously fast which puts big smiles on the faces of those who have purchased them. http://www.barebones.net/machines.htm His bikes took 1st and 2nd in 1999 at Daytona Speedway.

This thing still is!

I wish I had never sold this little gem, it was a friggin rocket ship.

@ least it's there for people who think it's really where it's @

I have a gone right to pieces hanging around you people, I'm now into pot smoking and purple crack, where will it stop.

Well, after the 1st use of the Meater, I'd have to say that it met my expectations. Was easy to set up the cook. Was fun to watch the displays (there's even a time vs temp graph display). The meat thermometer end tracked along with my Thermopen, so it's pretty accurate. Unfortunately, I forgot to hook up my Maverick along side it to see how well the "ambient temperature" probe (on the opposite end) tracked. It was reading 325F at equilibrium, and I had the dome thermometer reading 375F. Makes sense, as the meat was on the "cool side" of the basket splitter. The one thing - the ambient temperature reading is very slow. While it finally reached equilibrium, it took quite a while to do so - like 15 minutes (but, the KK wasn't heat soaked, so it might have still been coming up to temp, as well for part of that time.) That was also true of the "Time Remaining" display. It took maybe 5 minutes after starting to begin to give an actual time (probably due to the algorithm that they use to do the calculation.) On most cooks where you would use the Meater, these time delays shouldn't be an issue. And, to be on the safe side, I pulled the Meater probe out of the tri-tip before I put in on the direct (hot) side of the grill to reverse sear, as I dropped down to the lower grate for that part of the cook. Like I said before, the jury is still out on a final verdict until I get a few more cooks under my belt with it to see how reliable it is under different conditions, like direct heat in a rotisserie cook. I also need to use it in a very long cook (10+ hours) to see how well the Meater stays charged. Would hate to have it peter out before the end of a brisket or pork butt cook. Per the instructions, it takes about 3 hours to fully recharge, so that could be a major flaw if it doesn't last long enough. One would think the designers would have thought of that and made sure the battery they chose would do the job. We'll see.

I believe OctoForks carries that same motor but you might want to see if you can price match and he also has free shipping, get the whole schbang at once.:)

Well since I was on a roll with that awesome lunch and the rain has stopped, the sun is out I thought I should stain the sunroom. Just did one side, the side that was facing the sun. Time to sit back an enjoy a G&T even if it is only 68F and the bugs are out in full force. One down 3 to go and then there is the deck, eek.