Leaderboard

There is a salad for dinner challenge on the Guru. This is my entry. A bright fresh noodle salad with shrimp and fresh spring rolls. Served with Nuoc Cham and peanut sauces. I started by making the Nuoc Cham and peanut sauces. You start with basic recipes and customize by taste. The peanut sauce was extra tasty and Mrs skreef's favorite. (missing from the picture is some milk for the peanut sauce) The rest of the ingredients. I pan steamed the small shrimp and mushrooms in Sake, lime juice, and Basil. Now onto the spring rolls. I started by wrapping some carrots, red cabbage, bean sprouts and spring onion in a lettuce leaf. I then assembled the spring rolls. By wrapping it the way I did it assured only one layer of rice paper above the shrimp so they can easily be seen. Marinated then grilled the big shrimp. And put it all together - salad for dinner. I was very pleased with the results. For my first time making spring rolls with rice paper they came out decent. Will definitely make some more soon.

Just waiting for the big Olympic hockey game so decided a little snack was in order. Got out the Smoking gun and cherry wood to smoke some cheese and salami. Just 6 more minutes.

Still working on some meats the hubby got me for Christmas. Thawed out a slab of SRF kurobuta ribs and decided to put them up against some garden variety St Louis ribs for a side by side taste comparison. All on the grill (SRF we're smaller so they went on about an hour and a half later) Regular St Louis done SRF done Sliced up and side by side. SRF kurobuta is closest to the camera My whole plate (BTW I love instant pot beans) So unanimously people preferred the SRF ribs. It may have been biased since there was no way to make it a blind taste test since one rack was much smaller than the others. I really felt that they tasted "meatier" and the grocery store stuff was just much more mild.

This is a post to thank @Tyrus. He was true to his word and his forfeit for our Super Bowl bet arrived in the post today. None of the instructions mentioned lamb (I think you guys think it is an exotic meat!) but that is what I'd got out of the freezer this morning so I tried each rub on two of the chops. They tasted good. I think the result of this contest was a tie!

At the market I picked up about 25-30 lbs. of pork to see how I like it. Did a couple of chops today. Used a little wild cherry wood in the cook just to add a little extra to this cook. Done. Plated with some sweet potato fries, onion rings, carrots and cranberry relish.

I used to live in Darwin ,worked on the Prawn trawlers .best seafood I've seen in my life. If you head down to the kimberlys there is some awesome nature going on .then to broome Outback kamado Bar and Grill

Hello all! Been following this forum for a very long time. I owned a BGE for several years and had the misfortune of my barn burning down a little over a year ago. To this day I do not know exactly what happened but the insurance company seems to be sure it was started from my egg which was cradled in a wood table. We love to cook pizza and used to do a lot of high temp cooks which I believe led to the degradation of the wood which eventually lowered the flash point and started the fire while we were asleep. Thankfully someone passing by rang our doorbell at 1:00 in the morning which ultimately saved our house from burning as well. With all that being said, I started doing some research into kamoda style cookers and stumbled across the KK. I very quickly saw how well it was designed and saw how it made up for my last grills shortcomings. I have been back and forth with Dennis the last couple of weeks and he has been a great help. (Super nice guy!) I have decided on a BB 32 with pretty much all the accessories in gold and olive pebble along with a teak cabinet for each side of the KK. Very much looking forward to being part of this community!!

Who me? Rub it in? Never! Thanks a lot, I really appreciate the effort you went to. They got here super fast too. Hoping the trip to Cornwall will be fine. Have packed everything but the kitchen sink. And the KKs. Gonna miss them. Spoke to Dennis a couple of days ago and he said he'd do a portable one for me. Looking forward to that.

Bruce so far I am impressed

Your not rubbing it in, are you? lol The effort and procedure to send a package overseas from the post office could be equated to standing in line at the TSA removing your shoes, watch and change before your allowed to enter. A lot of paper work and repeat info. Anyhow, your chops look delish and I'm glad your finding a good use for them, outside the box. Do have a good time in Cornwall, you must reach lands end just to say you were there. Kinda, sorta like kissin the Blarney Stone, you get to say you did it.

I miss competing against you in the challenges. You and @Aussie Oraalways gave us a run for our money. Hint, hint.....

I cook lamb fairly regularly. Those chops look great. I use a "house" blend - Greek, Turkish and Moroccan spices on most lamb cooks.

Nice pork chops.

John Henry's are a great rub dinner looks good Outback kamado Bar and Grill

Yum we have won three medals Outback kamado Bar and Grill

Love pork chops .your dinner looks great Outback kamado Bar and Grill

Nice snack

Tyrus, is right on the ball, I am amazed at how fast the parcel was delivered. Dinner looks very tasty and cooked perfectly.

I thought the west was laid back more relaxing however, I had a great time and enjoyed all of Australia. I saw AL Jarreau in Sydney at the Famous Opera House which was a highlight of mines.

I've never had roo. I can't even begin to imagine what it tastes like.

So true - that is what I noticed first!! I love Australia but realise that I have spent all my time and visits there clinging to the east coast. I have driven all over NSW, and have been to Melbourne, Darwin and Brisbane but never West. I have genuinely never had an incentive to take that extra plane journey. Your meat just might swing it! Although I do love a lost afternoon or two in Movida Next Door in Melbourne.

Dang. I need to make some truffle friends.

Nice! you are living the life Aussie

LOL., Bruce I'll read your posts wherever they appear.

Oh man! Eddie Mac my mother in law was Portuguese and when they came to visit she would always make 25lbs of Portuguese sweet bread, the house would smell like heaven. She would stay up all night baking, and when I would get home from work (I used to work the graveyard shift) I would have the best bread I ever ate! Sweet memories for sure.

Butts for Super Bowl party. Rubbed with Texas BBQ Rub original, maple chunks and coco char. Cooked to 205° internal. Both were roughly 9.5 lbs, and took roughly 16 hrs at 235°. Sent from my iPad using Tapatalk

Have great childhood memories but we grew up on Kraft Mac & Cheese and Kraft Spaghetti from a box. I think Mom's special dinner was hamburger stroganoff. Dad did cook hamburgers outside on the charcoal grill ......but they all tasted like the lighter fluid he used to get the charcoals going. My sisters and I got really good at making grilled american cheese sandwiches and sending Mom & Dad out to dinner . Different motivation but I believe that is why I enjoy cooking so much today!!!!!!

That why I mentioned to you about baking bread I see yours it reminds me of my mom baking Portuguese roll and Portuguese corn breads in that old brick oven outside.I remember my father would light it the night before to heated it up for early next morning.

I grew up with Portuguese parents came to America in 1953 my mother did all the cooking in the house.My dad did all the cooking outside.I remember when my parents bought a 155 acre farm first thing my father build was a stone bread oven outside.Then a pig roast pit and a clam bake pig.Sunday was the day all my family arrived for a feast all summer long.Dam I miss him very smart man.

Funny my mom didn’t Particularly like to cook. She would cook but my dad was the real Cook in my family. I have wonderful memories of sitting around the table Sunday evenings and having my dads chili or his great Spaghetti And the family is having a great time together.

Aussie, gotta love those grandmothers, my Mum's Mum was a good cook also. Guess that's where my Mum got it.[emoji4]