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The one thing about retirement is your wondering what to do with your time, well, today I went to market and spent way too much time in the produce section. Parsnip, carrots, tatoes, yams, turnips, Vidalia onion, Brussel sprouts, string beans, broccoli, cauliflower, red & green peppers, butternut squash, celery, eggplant and more all steamed up in the KK. Cooked on different levels according to variety and just a little sea salt to draw the flavor. Some steak tips med/rare. Just right on a cold winter nite.

I “regret” buying my KK every time Dennis makes an update/upgrade to the design! Every innovation Dennis has made since 2009 makes me say, “I want thaaaaaaat!” Then, I go outside, look at mine, maybe touch the tiles, and I’m happy again, because I know that the only cooker on the planet that’s better than mine is the newest one Dennis has built. And I can live with owning the top 1%. Sent from my iPhone using Tapatalk

When you all were giving me advice about my KK purchase, a few of you said you mainly use your ODK and not your IDK and so needed more than one KK to deliver a total meal. I'd read your posts out to The Husband and we'd tut about the mad Americans. I now know you are not all Americans but you are certainly mad and I seem to have joined your number. Here I am, in an English winter, cooking most of my meals outdoors! On to the business at hand. When I was googling to find out about the relative collagen content of different types of meat a couple of weeks ago I came across this recipe for 48 hour cooked beef https://www.washingtonpost.com/recipes/48-hour-beef-ribs/11890/?utm_term=.28849b63b32b. I was willing to devote my oven to this experiment for two days but wondered if I ought to try it out in the KK. And then I remembered that this sort of cooking is what the water bath does best and so I googled further and found this sous vide recipe: http://www.instructables.com/id/Beef-Ribs-Cooked-En-Sous-Vide-135-F-for-48-Hours/. It was easy to do - file the short ribs in your water bath and forget for two days. I didn't have the opportunity to eat them straight away so I kept them in the fridge, still vac packed, for a few days. I thought it would be fun to cook a "typical" English roast dinner in the KK and so started with some veg in a Chinese clay pot and potatoes rolled in goose fat. Here they are part way through cooking. While they were cooking, I warmed up the vac pack with the ribs in warm water. Here they are in their "boil in the bag" format. I cranked up the KK to about 350 degrees C to brown the ribs quickly - approx 3 mins in total. They came out nice The cabbage with red onion was good too A very brown but very satisfying meal. The sauce was made with home made veal stock and the juices from the sous vide bag - very rich. And just perfect for watching the Philadelphia Eagles, against all the pundits' predictions, beat the Atlanta Falcons. Hurrah!

@5698k Robert here is your usps tracking number. Expected delivery date 1/18/18 but then again we might have a snow delay I think you're going to like this package. 9505 5114 5853 8016 1015 05

Tried two rubs and one marinade, all good. Finished with White balsamic mixed with a little honey. Scallops sauteed in butter and garlic, sweet potato fries with broccolini. Hey, I like salmon with just salt and pepper but always looking for something different

I think they knew that already! Yeah, similar here, limited range of potatoes available to buy. I have to grow the different varieties of that I like. I have grown Yukon Gold before and they are different to the Mayan, latter cooks quicker and is generally smaller. You've reminded me that I liked the Yukon Gold for baking. Must try a baked potato in the KK next. Going to have to ramp up my exercise regime too...

Nice cook like your caveman style right on the coals .I love my flat basket Outback kamado Bar and Grill

Looks yummy tekobo Outback kamado Bar and Grill

It's been almost a month.. of very much needed family vacation in the US. We had not been there in 4 years and so had much to do and many people to catch up with. We've been staying with my momma in Corona Del Mar CA most of the time, beautiful place but not really the real world.. LOL Highlights.. We visited a close friend in Montecito just a week after their neighbors were evacuated for the fire but 10 days before the mud slides.. Talk about just missing two huge disasters. I set my son up in Las Vegas to study at CSN and then he'll transfer to UNLV. He's studying hospitality so that's the place.. Took the family to Big Bear where they all saw snow for the first time (and skied) Communication blip.. My momma gave me an iPhone X for Christmas but the install left out some passwords and I may have missed mail in some of my email accounts.. My staff has been wonderful in covering emails and I've been taking calls and handling mails they are unable to.. but I'm guessing there should have been more. Happy Belated New Year to you all.. Going to be great to sleep in my own bed again, sometimes holidays can be soo much work that you can hardly wait to get home to get some rest..

Snake eating snake don’t want to see that thank you. Anyway that web site was to long to type into the address bar lol

Tyrus, dinner is looking delicious. I wish it was mine.

I'm with Tony.

Thought I would try the keylime white balsamic ckreef sent me decided to marinate some hanger steaks with it mixed some orange juice and lime juice and blended the key lime with some olive oil ..prepared the hanger steaks..and marinated them.. I then got on to the salsa .chopped up some red and green capsicum ,red onion,some corn and a jalapeño with some purple Crack and salt ..I then added some thyme..chopped up a couple of peaches..mixed it all up . .then poured some of these over it. ..and left it in the fridge to meld together with the marinating steaks later on I decided to cook the steaks on max . ...and plated lol. .the key lime marinade worked a treat and the peach salsa was awesome I had to stop eating it or I would not have had any left for the tacos lol. Outback kamado Bar and Grill

Aussie, those tacos look very tasty, nice and colourful, not to mentions flavour stuffed.

It will actually. The worst part of the fallout is breathing it in. Staying indoors (especially in a basement) is about the best thing you can do, unless you have an actual fallout shelter with filtered air intakes. But, given how they build houses in Hawaii - very open because of the nice year-round weather, they might not be as protected as a tightly sealed house on the mainland would be. https://www.ready.gov/nuclear-blast I plan to hide out in my wine cellar in the basement.

We all tend to think that there's only a few varieties of spuds, as that's all we're used to seeing in the market, but there's actually hundreds of different kinds. The Apache sound interesting, but I've never seen anything like them here. The purple ones are about as exotic as I've seen. Yukon Golds are my go-to for mashed. Might be similar to your Mayan.

I'm with Bruce... like your approach to fish, looks good.

Make love to your woman. Start taking shots straight from the bottle. Fire up the KK and cook the very best protein you have. Even if it's not a direct hit on you, I doubt hiding in your house is going to save you from the fallout.

I may not be a fish lover but I loved seeing that cook. [emoji4][emoji4][emoji4]

LOL, your neighbours must think you have lost it.[emoji9] It didn't take long for the addiction to set in. Love the look of your dinner and I can't until I get home and see it on the big screen.[emoji9]

I've never made this before and Mrs skreef has never even tried brie so after some Guru inspiration I figured I would try it out. I started by straining out some berries. I cut the brie in half and scooped some out making a pocket to hold the berries. I'm about to wrap it in puff pastry. After wrapping it I gave it an egg wash then put it in the freezer for an hour before baking. Baked in the oven (Yea I was being lazy) at 425* for 25 minutes. Not a bad first attempt. Will do this again.

Hey Tyrus been using the heck out of that purple crack! Thanks again

That's a hearty looking winter meal. Nice combo. Philly's gonna have to score more than 15 points if they are going to move on. Just sayin

It may be brown but it still looks delicious to me! This is sent from a “MAD” Californian LOL!

Got to love summer time in WA Outback kamado Bar and Grill

Stay safe, Aussie!

I've gotten to where I prefer to do chuck roasts instead of briskets, because the size is more aligned with what I need. Cook them just like in the vid (except for the burnt ends part). Sliced on a plate, you can tell the difference between the roast and brisket.

An oven loaf of Pain au Bacon. That’s right, Bacon Bread! Keeps the vegetarians away...

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).

Bruce, if it is too salty try soaking it in water, for maybe 20 mins. dry it off and fry it up.