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As you know from my pork belly bone in cook I kept the skin aside I let it dry out for two days sitting on a cup so the juices would flow and not pool scored it and salted the fist day then gave it some purple Crack why not after 2 days it was like leather .I got a pork tenderloin and preped it got the skin out of the fridge then gave the under side some butter pecanwrapped the whole lot and tied gave it a bit more salt and on it goes using the rotisserie look at this .I'm so stoked lol got the crackle yum Outback Kamado Bar and Grill

This time it is chicken sausages that I made last year and thought a breakfast casserole would be good. Started with removing the casings and sliced the sausages, next time I think I'd crumble them. Grease a casserole, and add hash browns and some green onion. Then cheddar cheese, I didn't have any yellow. Add the sausage and milk sauce. It is ready for 45 mins in the 375F KK. Baked. Plated.

We have a winner. Taste is awesome. The set was a little loose (the way I like it). Maybe just a Itty-bitty bit grainy but definitely great on toast. (I could just be to critical with myself.) Sure glad it came out because I was a little worried since pitting 3 lbs of cherries using the hard plastic straw method takes some work.

End results..... check this recipe out it has great step by step details http://amazingribs.com/recipes/beef/prime_rib_roast.html Amazing [emoji7] Sent from my SAMSUNG-SM-G935A using Tapatalk

This meat loaf looks more like a fattie than meatloaf but it worked great on the grill without being in a dish. I used plastic wrap rolled the meat into a loaf and twisted the ends of the plastic wrap to get this shape. Remember the meat that I ground last week, well here it is again, on the 400F KK until internal temp. was 154F. Meat loaf is done. Potato scallop. My garden peas. Sliced. Plated. Those fresh peas are so tender and sweet, no way was I going to cook them.

Just a little seafood pasta with seared bay scallops, jumbo shrimp and clams[emoji16] Sent from my SAMSUNG-SM-G935A using Tapatalk

I have to say that Japanese pork (butaniku) is the best! Trimmed, dry brined for 24 hours, and cooked a bit hot at 250 for 9 hours. We were out playing all day so no Texas crutch. While I usually think wrapping helps keep butts moist I was happy to have the bark on this cook.

I've been making jam and canning fruit for years now. Just a batch or three each summer. I'll try and do a batch of Grilled Peach Reef Jam in another week or two.

I absolutely love picanha but the Rib is sooo good on the kk! Envoyé de mon iPhone en utilisant Tapatalk

If you are not careful I'll bring out my secret ingredient and you know what that is.

Dude, that plate is just wicked!

Orondo Ruby Cherries? - that's a new one to me so I did a little research. In 2001 a Rainer Cherry farmer from Orondo Washington noticed a strange cherry tree in the middle of his Rainer orchard. He figured it was a natural hybrid cross pollination of Bing and Rainer Cherries. It produced fruit earlier in the year, was bigger, slightly sweeter, redder, and more firm then his Rainer Cherries. He sent samples off to a fruit tree laboratory and discovered that it was not a hybrid rather a whole new species that mother nature had given him. In 2008 he was awarded a patent for his new cherries and the process of grafting, growing and harvesting Orondo Cherries began. His patent doesn't expire until 2028 so for now it's a very limited crop with availability only for a couple of weeks at the beginning of July, if your lucky enough to find them. I managed to get hold of a few boxes so I decided to make a batch of Reef Jam. I almost forgot to heat up my seal lids so I had to scramble in the middle of the cook process. During all that I forgot to take a picture of the jam cooking. Going to make some cherry pork chops for dinner tomorrow night.

Thanks, ck, yes, the pea pods are just hanging off those plants, a bumper crop.

Here you go. Meatloaf: Sauté: 1 yellow onion, diced 1/2 green bell pepper, diced (I skipped this.) When the onions are soft and translucent add: 4 cloves of minced garlic Continue with the heat until the garlic is fragrant Add: 1/4 cup ketchup or barbecue sauce 1 tablespoon tomato paste 1 teaspoon Worcestershire sauce 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon chili powder 1 teaspoon sea or kosher salt 1/4 teaspoon fresh black pepper Continue to cook about 5 mins on low heat then allow to cool. To 1 egg beaten add the following ingredients: 1 + 1/4 pounds ground beef, 85% lean or ground turkey 1/3 cup bread crumbs 1/4 cup fresh parsley, chopped cooled sauce mixture from above Roll into a log. I wrapped it in saran wrap and twisted the ends to tighten things up. Set it in the fridge for a period of time. Cook at 400F until IT is 160F. I wasn't too worried about the internal temp as this was not store bought ground meat.

Care to share the meatloaf recipe?[emoji56][emoji56] Sent from my iPad using Tapatalk

This is a Japanese Kurobuta (black pig). It is a wonderfully marbled butt - not a belly. I have never seen them in the USA - doubt they export.

Looks like a spreader, a little loose is good, so much easier to spread.

Great cook. Sent from my iPad using Tapatalk

Nailed it Outback Kamado Bar and Grill

That's got to be the best brekkie. Outback Kamado Bar and Grill

Tasty!! I'd love some of that steak

Nice!!

The Bella Taiwan can be purchased from the factory and imported by yourself at a considerable savings. With the price of the machine plus air freight to my door is is $250 more than the Mill City 500g. As far as I know there are no dealers in the USA, or perhaps none in North America, only in Asia. I have been contacting the mini500 owners on H-B and getting info and recommendations. It is more money that the Huky but it is way more roaster. The new ones, the mini500 Plus, have a usb port to plug into your computer to run Artisan directly should you want to graph the roasts. I think this is closer to the newest model, but I think the new one does not have a burner door, only a window. This photo is off of H-B and I am sure there are changes for the newest version. I believe there might be 3 upgrades since they first started producing them

Really great looking prime rib. Can't get that looking that good at even the best restaurants.

Looks delicious Mac. hey Tony how are you liking that wireless temperature probe you bought now that you've been using it for a while?

Dude, that steak cook is just sick! Not familiar with that wine style at all. Any tips?

Nice, but where's the eggs - a breakfast casserole without eggs?? Next time, crack 4 eggs on top of that casserole with about 2 minutes left in the KK. WINNER!

We have 3 ovens so point taken!

I took a sneak preview of the taste. It was awesome, we'll have to see about the texture. Even if it's a bit grainy I'll still be able to use it for cooking. I too thought it was an interesting back story. I imagine cherries are like apples. Only 1 in 80,000 apple seeds will produce an edible apple tree. Mother nature just shinned on this farmer and gave him a rogue cherry tree that was edible and awesome.

Today was our first cook on the new 23" Ultimate. We're in the middle of the burn in (lots of venting ) so we threw on some Bratwurst and buns around lunchtime. Was delicious!

Use only salt, preferably rock salt an hour before, do not put any salt on the fat, just the meat, then remove the salt. Leave at room temp, score the fat, you can add a bit of salt while it cooks but taste to make sure it's not too salty. Slow reverse sear fat first, then meat up to 110 with mesquite wood, (maybe it took 45 min)...Then high temp sear to 125 The piece should be at the most 3lbs or so. Cut in 1 1/2 inch pieces, against the grain and keep the fat on! A must taste with the fat!!! You can dip it into manioc flour... Very tasty!! This cut has it's own taste and it's wonderful! ps: The traditional way is on a skewer folded fat out. This is very informative: Enjoy!

A chocolate truffle made by my friend and lime ice cream. A very good friend sent me a recipe for lime ice cream that had only a few ingredients, whipping cream, sugar, lime juice and lime zest. Lime zest. All ingredients mixed. and into the ice cream maker. Almost done. Served with the chocolate truffle.

Second cook: Pizza with tomatoes and basil from our backyard kitchen garden. Stunning results on our second pie. I won't show you the pictures from our first attempt.

Kiddo enjoyed his play house (after we tapped down all the nails).

Kew!l I was thinking of making my own kayak and getting out on the San Francisco Bay, good way to get exercise.