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Got this nice pichana..I decided to get rid of the fat..and gave it some red eye express..on it goes over some peach..I took this to 135f .and seared ..after the rest..and sliced..and plated with some salad lol. Outback kamado Bar and Grill

Nice cook. Are you enjoying the Meater ? I see that you used it on the Rotisserie. I have The Meater and just love it. It is the ideal Thermometer. It is very easy to use. I had an issue with mine and was able to get a Replacement as their Office is in Studio City, Ca. I was able to go there and have them check out my thermometer. Just waiting for the Block.

Back in 2016 the Guru had a halloween speed challenge that I won .I know calm down I thought it was rigged to lol. I was so looking forward to my major award certificate but it never came as the years rolled on I became more bitter and felt like plotting revenge on the people that deprived me of my certificate friends and family did not believe me because I had nothing to show. after may countless hours of councelling I have come to terms with that one devistating event in my life. But Wow this morning I had a private message from Kismet Kamado over at the Guru .finally all my law suites payed off $100.000 dollars later lol.i received this. Outback kamado Bar and Grill

I had some ground pork and wanted to use it so why not try pork burgers. Ready for the grill. On the KK. Nearly done. Plated. Since there are extra patties, let's have them for breakfast. I discovered that I like a mix of pork and beef rather than all pork in a burger. BTW, that is my homemade ketchup and it has a kick to it.

Looks good. Reminds me of johnsonville patties.

At least there's no beets on that "burger." Was there Purple Crack in that ketchup, MacKenzie?

Pork burgers are fairly popular around here, especially at festivals/fairs - given all the piggies raised here. I prefer my ground pork in the form of bratwursts!

OK, now I gotta take a break and have lunch!

Loved your last picture............................

Yes, I like mine a lot. It is the ONLY solution for temperature monitoring on a rotisserie, being wireless. Is it "perfect" - No! It has a tendency to hiccup a lot (lose momentary connection between the probe and my phone (app) at least in the initial few minutes. But, that doesn't interfere with the true functionality of it. I've noticed that the last couple of software updates have drastically improved on the "Time Remaining" algorithm. It's much more efficient than before - previously, it wouldn't give you a reasonable estimate until well into the cook; now, it will give you a fairly good estimate within the first 15 minutes. A lot depends on how stable the grill temperatures are - if the grill temp is still going up, then the MEATER struggles with that in trying to estimate cooking time. But, if your grill is close to equilibrium cooking temps, then it does a much better job of calculating cooking times.

I bet.:)

So, what do you do with leftover rotisserie chicken (see cook above)?? One solution is to make a white pizza! Was trying out the new Cooks Illustrated 1 hour pizza dough recipe (see March/April 2018 issue). Despite screwing up one of the steps, it came out OK. Homemade Alfredo sauce, leftover roti chicken, marinated artichokes, Kalamata olives, and fresh cherry tomatoes, dusted with a hint of Purple Crack. Hit it with lots of "pizza cheese" - a blend of mozzarella, parmesan and Romano. Cooked 12 minutes on a heat soaked pizza stone on the upper grate at 450F (was shooting for 500F, but lost patience!) Started out on the parchment paper, but after 4 minutes on the stone, I slipped it off. Up close and personal. Ready to eat! Bottom of the crust came out nice! I do have to say that it was pretty tasty for "leftovers!"

Set this up about 9:30 AM for dinner at a time currently unknown, don't know if it will be in 3 hours time or not but sous vide given lots of leeway time. Brined the chops overnight is a light brine, then rinsed in the morning and sprinked with granulated garlic and pepper. While the chop are in the bath at 139F made some stewed cranberries. Almost decided not to light the KK for searing the chops but why not and I'm glad I did. Plated. These chops were in the bath about 5 hours and they were tender and moist. Perfect for me.:)

First low and slow of the year, 5 baby back slabs.