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I saw this tip the other day and thought I'd give it a try. To avoid those stringy egg white bits when you poach and egg first strain the raw egg through a very fine strainer(a tea strainer will work). That will get rid of the watery part of the egg white. To the remainder add a little lemon juice to help the white to stay together. Pour the egg into water that is nearly boiling but you don't want any movement in the water. Put the egg in a gently as possible. I put a bed of mascarpone on the plate and then after draining the egg put it on top. This is what you get- It is awesome with that bed of mascarpone. I am nearly out of KK bacon, time to get another pork belly.

@Bruce Pearson - just buy it in the cheese section of your market. It's an Italian soft cheese, similar to ricotta.

Last night my wife wanted pork tenderloin. I decided to butterfly it and spread cream cheese on the inside followed by some powdered ranch dressing, thyme, basil, salt, purple crack and roasted garlic (I saw this on a website somewhere and thought it sounded good. On the Guru maybe). I rolled it up then laid out bacon strips on the butchers twine and tied it up. I put some butter pecan rub on the outside then into the KK at 350 degrees with a chunk of pecan and hickory. I pulled it at 145 degrees. It turned out amazing!!

Now that does look good Outback kamado Bar and Grill

It's not so caustic to need gloves for minimal contact. If you work in a brewery and are using many gallons of the stuff to clean large tanks, then proper gear is called for. I rarely wear gloves working with it in my home brewing set up to clean equipment. Just stay within the recommended concentrations. btw - I have a single MEATER probe, but not waiting on the Block, so I have some breath to spare - LOL!!

We had another record breaking hot day here so I took advantage and did some garden work. Cleaned up 80% of the tomatoes and decided to make a Bon Appetit recipe for pasta sauce with a few changes. I can't believe this fish hater actually went out and bought anchovies for this dish.;) Ready for the grill. All that white is butter and smashed garlic 12 cloves. On the KK at about 400F for a few hours. Done. I did fish out the onion and carrot and will find another use for them. They were only there to add a little flavour.

Can't wait Outback kamado Bar and Grill