Leaderboard

Snake River Farms Kurobuta Pork Collar rubbed with Simply Marvelous Spicy Apple for dinner tonight. Apricot splits in the smoke pot.

Now that my son is off to college me and Mrs skreef eat lite meals for dinner these days. This was one of those lite meals. Was just winging it a bit last night. Shrimp and Basil Bruschetta. Accompanied by French Onion Soup. I've made Bruschetta a few times in the past but this was definitely my best so far. Will have to make some more soon and post it as a recipe. Just a few ending pictures.

Ck, posted last night a delicious pasta dish and I just had to have one to eat today. Use some of the spaghetti I made a few days ago and added whatever I had that seem appropriate. Made a fresh tomato sauce, cut up some olives, and pimentos, more fresh off the vine tomatoes, sriracha sauce, three cheeses, etc. Ready for the grill. Thanks for the inspiration, ck.

Another very special breakfast today, I am on a roll. Smoked peach jam made by our own ckreef. This jam is made from KK roasted peaches and as soon as you open the jar you get a wonderful peach smell. Beautiful colour and nice size peach chunks. Extra tasty jam. Special breakfast is plated for this pix. Back on the griddle and a little flip and plated for the final time. I just had to turn this into a ck egg. Thanks again for the wonderful tastes.

I cook some naan bread. This is Raks recipe. I used almost the exact recipe. I just cut the amount of yeast. Using the CI Pan was so easy. I didn't loose hardly any heat during my putting them in the pan, flipping them or getting them out. This will be our go to recepie and method of cooking for now on. They were chewy.. Love that. Also I used Ghee to grease the Pan. Worked Perfect.

Looks droolicious as usual Mac is the bomb

Your meals always looks so fresh. Great dish.

Looks a lot like the MEATER probe app. I like the graphing feature.

Looks seriously tasty, MacKenzie!

Even the spoon holder is hot.

BTW - that white foam on the outside, now that is from running the stallion too hard

Dozed I have one of those snake River Farm colars in the freezer. I didn't know what to do with it now that I see your cock I think I'll try that looks pretty tasty. Thanks for posting that

Charles that looks so tasty! Yum I love bruschetta look forward to the recipe. The French onion soup looks pretty yummy to

All wireless. It connects to your Smoke via its short range (300') wireless protocol, and also wirelessly connects to your router at 2.4 GHz, bridging your Smoke to the internet so that you can monitor it by app on your phone from anywhere.

And now a fix has been issued. Somehow the account I created on setup needed some sort of "fixing," but Thermoworks was super responsive. Everything works now! Can't wait to use it on a real Cook soon. I got the case and was also a bit disappointed. Not quite as roomy as I'd hoped.

Wow, does that ever look tasty.

The kitchen that is.

Well, I finally got around to making another batch of bacon, but this time I used Purple Crack instead of the juniper berries called for by Ruhlman in his brine. All rubbed down and rested for a week. Onto the KK for cold smoking. I initially had some charcoal going in the bottom of the KK to bring it up to 150F, but it eventually went out and I didn't bother relighting it. So, this was truly mostly a cold smoke. I used a combo of small pieces of Fruita wood chips and pellets. Both were a blend of fruit woods. Had a sheet of aluminum foil on the lower grate to be a heat shield. Tried the new trick of several lit small chunks of charcoal into the cold smoker - worked great, never went out, but I did tap the sides a couple of times which seemed to kickstart heavier smoke production when it started to wane. Total smoking time was 4 hours. Rested overnight in the fridge wrapped in plastic. Then sliced up. Can't wait for breakfast in the morning to try it out.

Ah, if only I had searched this forum instead of Google, I would have known! After my Google search, I thought, "isn't bacon wonderful enough without making it psychotropic?"

I thought I'd check in to say thanks to all for the tips on running the cold smoker. Everything when fine, ran the cs about 7 hours on the medium chips and didn't have to relight it any. I did have to run the pump about 75% to keep the airflow up enough to keep it smoldering. I was surprised at the bark and smoke ring it created. Here's a couple of pictures, you'll have to ignore the green overcast, the cutting board affected the white balance and I didn't take time to correct them (their straight out of the iPhone).

Why I thought the hottest day of the summer that I'd make bread and 2 pizzas I'll never know. I guess it must have been the thought of trying a tip Syzygies mentioned. He used a controller to keep the KK steady at 450F for a bread bake. I figured that I might as well do pizzas since the KK was already hot. I didn't up the temp after the bread bake and next time I will bump it to 475F. I just wasn't sure there would be enough lump left to do that but I am pretty sure there would have been. I have not used this controller for 5+ years but it still worked perfectly. Bread ready to bake. Baked. The crumb. Pizza 1 These little tomatoes just give you a burst of warm juice when you bite into them. Pizza 2

I've had this in my freezer after picking it up on sale a while back. It is a Snake River Farms gold grade brisket and weighed in at 15.4 lbs before trimming. I LOVE the marbling on this one. It is my second brisket on the kk. Here it is bottom side up after trimming. I really didn't do much to the bottom. I seasoned with kosher salt and coarse ground pepper. I put it on a heat soaked kk at 225 with some hickory and pecan chunks in my smoke pot at 8pm last night. I had the cyber Q going and a temperature probe in the brisket. Just before midnight, I spritzed it a bit to make the rub stick and added more rub and went to bed. The internal temp at this time was 132. (It was just under 32 when I started). I woke up around 7 without any alarms going off and the kk was humming along at 225 with just a whiff of smoke. Oh yeah. Internal temp is 172. It has plenty of bark so I wrapped it in pink butcher paper and put it back on the kk. When I was trimming, I cut a little off the flat perpendicular to the grain to give me a starting point when i slice it. This little piece was just a couple of inches long sitting on the grill for 9+ hours and should have been a brick. Nope.

This brisket turned out incredible. I took it off when it hit 200 about 18 hours into the cook. It was seriously tender when probed and I put it in a cooler wrapped in a towel for about 3 hours. Here is how it looked when i took it out to slice. I didn't get any pics of it sliced because it was so juicy and my hands were too much of a mess to touch the camera plus people were waiting. My main decision was whether to have a slice or make a nice sandwich. I tried a couple of new (to me) recipes from Aaron Franklin's book. His "regular" sauce is fantastic and I recommend it. I also made his coleslaw and it is also great and goes great with the brisket. The sandwich won out. I used a pepperidge farm onion roll with sliced pickles, brisket, sauce, and coleslaw. Best sandwich ever. I added some chopped brisket to the baked beans as well. This was one of those cooks that was fun all the way through. The kk performed flawlessly as usual and the brisket was the best I've had.