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The peppercorns once crushed up give off a floral taste with a slight kick at the end. Interesting taste but I either didn’t use enough or the sear burned it off as I suspected it might. I think it’d be really good when used in a rub in place of regular pepper. I have to do a bit more experimenting. On the cook side, I tried my first reverse sear. While I got a great sear the meat was over cooked after resting for my liking. I moved it from indirect to direct at 115 so I’m not sure where I went wrong. Next time I’ll move it over at 105. Sent from my iPad using Tapatalk

In celebration of the last day of February (one month closer to Spring!) AND the fact that it was 62F here today - woo, hoo! A spun chook for dinner. And Yes, that the Meater sticking out of the chicken on the left side. Cooked @ 325F direct with smoker pot of cherry and maple. Pulled at IT of 165F. Plated with some Spring Risotto (leeks and peas) and roasted corn & parsnips. A glass of nice Chardonnay, of course!

So among other things, I got two kurobuta pork chops and two sirloin steaks (black grade) from SRF as Christmas gifts from my husband. They were a little on the small side, so I knew I'd have to cook all 4 to get a decent meal for my family. Last night was the night. I made a sauce from dried cherries, wine, apple cider vinegar and orange juice for the pork and put a slice of blue cheese on the sirloin. My husband made spatzle for a side, and we had some good sauerkraut (Bubbies). My aunt makes her own, but this is a good replacement when I can't get that. Here are the pics those pork chops were amazing. While I still liked the sirloin steak, the star was definitely the pork chops. Sooooo good.

Beautiful, beautiful cook, Tony.Fantastic colour on the chicken skin too. Kiss goodbye to Feb.

This is my entry for the Guru Salad Challenge. Gave some sausages some happy Nancy these go well together..on the Jr they go..whilst they were cooking I cut up some red ,green capsicum and some sweet potato gave them some oil and a sprinkle of purple Crack salt..sausages are cooked now let them cool down to slice up later.on go the capsicum..looking good..and the sweet potatoes. .let them cool down and started with the other salad ingredients. Mixed up some mixed coloured lettuce, corn,cherry tomatoes and cucumber..I then sliced up the capsicum and sweet potatoes and added them with some baby beets and goats cheese..then sliced up the sausages and mixed it up and gave it some more goats cheese..for the dressing I mixed up some light sour cream with some apple cider vinegar,dijon mustard and some maple syrup...was thinking garnish so I made some star cucumbers lol..and plated..this turned out great and the dressing was really nice. Outback kamado Bar and Grill

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)