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Did some 45 day dry aged steaks today then turned out extremely nice. For those who have not had dry aged meat before I highly recommend doing so. Sent from my iPad using Tapatalk

And here all these years I thought it was, "You can lead a horse to water, but don't push it in...because nothing smells as bad as a wet horse!!

Cold smoked some salmon today. Cured it in brown sugar/salt mixture for 4 hours before hand then cold smoked for 2.5 hours. Lit the KK, let it slowly come up to smoking temp of 250 over the next hour, and then cooked for one more hour to internal temp of 140. Served with a sweet maple soy sauce, smoked cauliflower and a side salad. I’ve only cooked fish a few times on account that my family typically doesn’t care for seafood (not a big fan of fishy flavor). We wanted to try something different. By far the best salmon I’ve ever had, but still not my favorite thing to eat by a long shot. I’d rather have shrimp, grouper, or tilapia, but still it was pretty good.

Very nice steak cook indeed. Gonna hi-jack this thread to post my cook from yesterday, seeing as it was ribeye, also. Just happened to spot this one pack while in CostCo last week. I've never seen ribeye cap there before, let alone Prime grade. Had to buy it!! Studded with Seasoning stix, rubbed with IPA and Raising the Steaks. On the lower grate, direct, basket splitter, @ 400F, with a chunk of post oak on the coals. Sorry, flash didn't go off on the camera phone. Cooked it 4 minutes on 1st side, 3 minutes on the second side and 30 seconds on each edge. Done. Plated - covered with sautéed mushrooms, side of Trader Joe's Tater Tots done in the air fryer, with a nice side salad and some olive bread (also from Trader Joe's - as was the Zinfandel.) Tots get a big Thumbs Up (2 lb bag - $2.75)

I could tell he wasn't a ships Captain...no bird and peg leg.

Really I just want the best "team" to win no matter who it is. I didn't want my team to win with a shoot out.

Well Friday was the delivery day and it certainly did not disappoint! All i can say is WOW! Starting with how well everything was packed and then opening each item to see it first hand and appreciate the quality which everyone describes. As requested I took some pictures to share. Looking forward to firing it up!

I been to restaurants and ordered BSS and more times than not have been a little disappointed. Either the shrimp is dry, or the stuffing is dry, just ain't right. This is how I make it in a pie pan, a little olive oil, arrange the raw thawed schrimp, add your spice and then cover with your stuffing with addition of a little butter to the top. Put into the KK at 350-450, whatever you got and it don't take long. You see the sizzle after 8-12 minutes and then torch the top for your crust. The scallops were done down low on the lower grate while the coals were red, spiced with King Kooker Fish Rub, which has a nice delicate pleasing taste {better than Old Bay}. Again it don't take long 5 minutes on one side and 5 on the other. I did use the Baharat Spice on only three large scallops, wish I had fingered it on more, very aromatic soft but mid eastern flavor. It has potential. Did some Jack Daniel's beans the night before with a bottle of Sam Adams Winter Lager, and with all the additions to make them tasty.

@Tyrus - possibly, but I what was in my head at the time was Lady Gaga's famous meat suit and what the commercial tagline might be - "If you can't actually wear meat, at least smell like it!"

I..I..Captain

You must have the technique down pretty well for making the aged steak. It would be an the expensive entree to purchase. Something about a black KK, has that mysterious look about it. Did you name it? And by the way, great cook

Look scrumptious nice cook

Lol! I did work by the water, I worked on the water front for a company called Matson terminals (31years) we shipped containers to Hawaii and back. And did stevedoring for other shipping company’s Polynesia lines, NYK shipping, 00CL shipping. I wasn’t a longshoreman though. We did all the maintenance for the equipment it took to load and unload the ships.

Erik, I love the look of that steak, awesome dinner.[emoji4]

Nice steaks looks great Outback kamado Bar and Grill

Did a 45 day dry aged Cowboy Cut Ribeye 🥩 smoked with hickory and cherry. Sent from my iPad using Tapatalk

Started this cook with some chicken thighs marinated in Frank's Hot Sauce, then cooked on the KK. Stretch out 6 oz of pizza dough into a rectangle and spread some Caesar Dressing on the top. Slice up some of the chicken and mix it with Caesar Salad Dressing, add some chives, crumbled bacon and a few of those previously balsamic roasted garlic mushrooms add to the dough. Roll it up along the short side and pinch the seam but leave the ends open. Brush with Caesar Dressing. Coat with Parmesan cheese. Bake at 425 F until golden and the IT is 165F. Baked. After it cooled for 5-10 mins it was sliced.

Looks Devine yummy Sent from my iPad using Tapatalk

That is a great looking meal. I love steak, mushrooms, and asparagus!!

I may be wrong, but I think I remember you saying you worked by water for a long time. Thought you may have partaken in seafood a bit more. Your picture and beard gives the look of a seafarer, a ships Captain. I guessed wrong, instead of holding a lobster in each hand your holding steaks, nothing wrong with that.

Bruce, I am with you on "I don't eat a lot of seafood..." but agree that cooked looked delicious, fortunately we didn't have to eat it.

I don’t eat a lot of sea food, but that looks rather delicious bet it tasted delicious also. Nice cook

Had someone over and I was giving them a quart of these beans to take home. Figured I'd heat a little for everyone to try. There not just for breakfeast anymore. As far as pairing one to another, broke through that barrier and left it long ago. Remember...I heard this somewhere before, life is short, break the rules, and never regret anything that made you smile. Nice doggies

Tony your dogs are adorable. Our first cavalier (Winston) died at 7 years as well from heart problems. This is our current dog Hunter and boy is his name fitting. He barks at chases everything and goes completely nuts when he sees animals (or shadows) on TV. His fur on his head is longer than most other cavaliers so the kids sometimes give him a spike (think unicorn or as my kids call him a poochicorn).

Thanks, Aussie, that is exactly what you and Dee do to me.

What people are mad about is settling a medal game with what is essentially, a skills competition. The NHL does shootouts for regular season, but not in the playoffs. I'm old-school, so I was never bothered by an NHL regular season game ending in a tie after a 5 min OT, but a large chunk of the US viewing audience hated ties, so the NHL added the shootout. I don't like the shootouts at all, the equivalent seems like ending an NFL game with a field goal kicking contest or an NBA game with a free throw contest; but if it brings more fans to the game, that's a trade I think you have to take. In the regular season, you can't have teams playing OT after OT to determine a winner; the schedule just doesn't allow it. The Olympics seem to get that deciding a game by shootout is not ideal so they change the rules for each round. In the group play, there is a 5 min OT, then shootout. In the bronze medal game, it's a 10 min OT, then a shootout. And in the gold medal game, it's a 20 minute OT, then a shootout. That adds to the confusion. I always wonder what it's like to watch the shootout ending for someone that's never seen hockey before. "I've been watching people chase each other and that little black disc around for 80 minutes and now they cut to a different game? It looks similar, the players look similar, but now everyone is standing around and watching one player?" I don't like the shootout ending to a medal game, but I think they are also in a spot where they don't have much choice. You can't have a game going 5 OTs with all of the other sports that are going on.

Pig dogs for dinner with some pitmaster sauce from tony. b.gave them some happy nacy..looking good ..got some onion going..buttered the buns..on goes the snag and onion..then the sauce..yum..the sauce tasted teriffic. Cheers tony. b. The snags have inspired me for the Guru salad challange. Which I'm doing this arvo. Outback kamado Bar and Grill

Those look deeeelicious.

Beautiful looking steak, 45 days ! They must have been great.