Leaderboard

Ever since I said I would try out some marmite recipes I have, somehow, found an excuse to avoid making them. But yesterday was the day! There must be something about the day-after-Bruce-and-Dennis' birthday that makes us all brave I settled on the recipe at the end of this article: https://www.theguardian.com/lifeandstyle/wordofmouth/2011/jun/30/how-cook-perfect-barbecue-ribs Mixed up the marinade/glaze ingredients 2 racks of baby back / loin ribs 1 tbsp Marmite 1 tbsp English mustard 1½ tsp smoked paprika 2 tbsp tomato ketchup 2½ tbsp dark muscovado sugar Messy. Smelt good though, like an authentic BBQ sauce. I have always done my ribs hot and fast. They are relatively skinny and I cook them for about an hour at about 180-200C. They are chewy but that is what I am used to and like. Today I tried low and slow. Used whisky chips for the smoke and cooked on the indirect side in my 23". I waited and waited and waited and was rewarded with the crack when I lifted them with my tongs. Please tell me that was right! Moved the rack over to the direct side for 2-3 minutes, slathering with more of the sauce on each side. And here they are, "plated" Verdict? I actually like the marmite sauce! You can taste the marmite umami tones and it is a good sauce overall. I think I prefer the texture of my hot and fast ribs but it was good to try this method. Liking this start to my marmite adventure. Gonna try a few more recipes...

I made a loaf of my sour dough bread this evening. I added some chia seeds and pumpkin seeds. My secret weapon for the cook is - I couldn't find the chain to buy so what to do. I figured that if I covered my dough with this stainless steel bowl that would keep the moisture in for the first 10 mins. of the bake @500F. Lots of oven spring in this bake.

My 19TT landed last week. I am 2 hours into the venting/burn-in and all is well. The 19 is replacing an old Kamado Joe in my outdoor kitchen. I found an onsite granite fabricator to modify my round cutout for the KJ to accommodate the 19...this guys is a true craftsman. Looking forward to being part of the community here.

Anybody out there want to slightly used jar of Vegemite?

Gigantic 4-6 per lb. count shrimp and fresh zucchini. Seared on lowest level. Other side not shown was leftover black eyed peas mixed with silver queen corn. I used Cajun seasoning on the shrimp, and it may sound weird, but I used brisket rub on the zucchini and after pulling from the fire, a sprinkling of purple crack. It turned out delicious! Wife raved, which pleased me greatly.

Looking good have tried marmite and promite they are not to bad .vegemite would work in that recipe. Might give it a shot this weekend .you know you don't have to go to the effort of using the splitter just throw on some alfoil on one side on the bottom grate. Outback kamado Bar and Grill

Some meme. . . ... . Lol Outback kamado Bar and Grill

Like my favorite winter poem!

My daughter did take one picture of me slicing the tri tip. And that casserole is the veggie one she made everything turned out good. Next time we are going to make pizza I’ll make sure to take lots of pics

I finally learned the story about an upcoming local (5 miles from the house) Blueberry farm.  A few years ago an older couple planted about 100 Blueberry bushes. After the first year the husband's health took a turn for the worst and weeds took over killing about 1/3 of the small bushes. For the next couple of years the remaining bushes did okay but there was always a weed problem. Finally I drove by there yesterday and their daughter was out picking berries. She said they wanted to clean it up and start up a U-pick next year. Since there are so many weeds this year anybody can come by and pick as many berries as they want for free. We went back yesterday afternoon and picked a whole bunch of berries. That is a really big bowl and has 18 cups of Blueberries in it. We're going to be canning a bunch different Blueberry things this year

Here it is.... Three inch sides that taper down to the front. It covers four burners and griddlemaster.com gets a A for quality and service. Already started seasoning it. Sent from my iPhone using Tapatalk

One way to find out, Bruce!

Bruce, you can try another iconic Aussie thing. It’s called the Tim Tam slam. Tim Tams are a tasty chocolate biscuit. Take a small bite out of the opposite corners of the biscuit. Dunk the biscuit into your tea or coffee and use the biscuit like a straw. Eat the biscuit before it gets soggy. You need to be quick otherwise the Tim Tam will devolve. Tim Tams https://www.nytimes.com/2017/01/30/dining/tim-tams-biscuits-australian-cookie-us.html https://m.wikihow.com/Do-the-Tim-Tam-Slam Guarantee you that this is better tasting that vegemite. Sent from my iPad using Tapatalk

Cool. One for me to try too! I guess it will work with Vegemite too. Can't claim to have any patriotic alignment with marmite here - still hate it straight out of the jar. We've been eating a lot of steak lately and so I just left the splitter in the 23". Will see how that works for the summer - might be good as I have quite a few chops and things in the freezer that are ideal for moving from indirect to direct heat.

I might give that one a go, still got a small jar of Marmite waving at me every time i go in the pantry. This is the article i done the beef ribs with not long ago : https://www.butterwouldntmelt.com/2016/05/28/beef-short-ribs/ Might get adventurous and try something with Vegemite one day

The one thing an enclosure (Dutch oven, steel bowl) won't do is deliver a massive slam of initial heat, as the steam condenses on the dough. Ask me how I know: After a few drinks with the neighbors, I got careless and threw in water ungloved. (I usually use ice with the KK to buy time, but I'm using the upper grill for Moroccan bread, leaving me plenty of room to land water on my cast iron skillet and chains.) The hand in question isn't so bad (I didn't have to skip my pottery wheel class today), but discretion suggests not posting a picture.

A shmear of Vegemite would do the trick, eh @Bruce Pearson?

The bread has cooled enough to slice-

Beautiful bake! I always use a cast iron Dutch Oven for my indoor bread bakes and it works great. Can’t argue with success.

I guess Sunday lunch is becoming pizza time. Slowly getting better each week. Also learning what works good with residual heat and what doesn't.

100 pounds live. More like 60 something dressed. Rubbed him in salt night before, filled cavity with apple/onion/herbs and sewed him up. A bit crowded but fit on second grate with double bottom underneath to collect drippings. Cooked at 205. Took about 3 hours to get to temp. Total cook time about 24 hours. Last 15 at 350. Loin got to 200 in about 12, shoulders about 20. Ham took full time. Used Fogo charcoal with some apple wood in smoke pot. After he came out, made paella in the double bottom at 340. Rice took about 20 min. Seafood took less than five. Torrential rain over dinner but it cleared up. If if I did it again I might go a bit longer at high heat the end. Skin was more chewy than crispy. I thought of brining him in the bath but honestly not needed. I might foil the ham as that was the slowest.

Throw them in a cooler with a couple of bottles full of very hot water..

Fit as alfa roo Outback kamado Bar and Grill

Beautiful sear on those "shrimp"!

OK great you tried it but I think you should try normal bread . Have you tried the finger test Outback kamado Bar and Grill

Nice looking bread Mac. Bruce, hahaha sorry to hear. Not sure if raisin bread goes with vegemite but I am glad you tried. Sent from my iPhone using Tapatalk

Well Piquod I put some Vegemite on a piece of raisin breadtoast guess what I didn’t like it bleah! So ends my Vegemite saga.

That bread looks deeeeelicious Mac Especially with the butter on it. Yum Yum

Great trick. Bread looks awesome.

That's my son's pie. I'm not a fan of anchovies.

Looks fantastic Mac!

Double Happy Birthday as my Bday is June 10th also!!

Aussie that first one cracks me up!

Tony I cooked something yesterday. After eating I remembered I didn’t take any pictures,darn it. Oh by the way I took a taste of the vegimite yesterday also, little on a tea spoon. Not sure about the taste guess I’ll have to try it on toast. But at least the jar is open LOL

Toothless lol ..cut it up..I found this sauce a while ago it tastes great decided to spread some on the corn and sprinkle it with some parmesan. . .and the best plating you will ever see lol. Outback kamado Bar and Grill

@Chanly1983 - this one’s for you. Just so happened to have two 72 hours doughballs in the fridge (recipe at the link posted above). Here is my configuration today. Repurposed Grillgrates from a long dead gasser are my IR deflector. Round baking steel up high. Ready to cook Pizza #1: I highly recommend Mike’s Hot Honey as a drizzle: Pizza #2:

@Chanly1983 - when I use the baking steel on my KK’s, I put the steel on the upper grate to get the pizza as high as possible into the dome to get more top heat from the dome. I also put some sort of deflector on the lower grate to block the direct radiant heat on the steel. I typically run around 550 with these measures help achieve balanced top/bottom browning.

...and the answer is paella on the BB32 whilst the 23 is cooking a roadkill, just in case the guests are extra hungry. Sautéing chook chunks with veg. Add more veg, tomatoes, Calasparra rice, and saffron rosemary broth. The roadkill is almost done while finishing with a bit of socarrat. Nailed it!

Hmmm...what have we here? Full arsenal in action today...

Instead of rhubarb pie I made a pizza pie. Busy for the last several days working on getting my garden done even though I had to wear my winter coast it was so cold. I can see the end, thank goodness. Tekobo, sorry I just couldn't bring myself to make and an amoeba pie. This pie was done in the oven and and I know it would have tasted better done in the KK but I am just too tired. Baked. Add some basil from the garden. The crust is nice and light.

Roast duck on a school night. Crispy skin and nice and juicy inside. First time I have cooked a full duck so pleased with the results. Roti worked well. My dad seasoned it. Will need to know what he did. Sent from my iPhone using Tapatalk

A friend came round a couple of days ago. He is a tidy freak and took his mother down to our freezer room to show her my inventory system. He pointed out that the label that says "CAT CHICKEN & PHEASANT" might lead one to think that I eat my cats. For the record: we feed our cats (at least the two that are interested) a raw meat diet. This is where we store their packs of chicken and pheasant. Cat may well be tasty but my Bengals are not for the pot. Gratuitous cute kitty picture follows. Here is Sinbad. He is not from California. And he does not like kale.

Your hypothesis makes a lot of sense to me. It all comes down to steam, as it condenses on the dough, being a far more rapid and effective form of heat transfer to that dough than dry air, even if that air is at a higher temp. My quick (and possibly inaccurate) calculation says that water at 212F is about 200 times more thermally conductive than dry air at 400F. A quick burst of energy to the surface, followed by a longer evaporation of that moisture which keeps the crust cool (evaporative cooling) until fully evaporated. That residual steam I see venting minutes later is more likely to be that evaporating from the surface of the bread than from the pan itself. Not a physicist, but did happen to survive a Ph.D. in Aerospace Engineering and used to work in the rocket motor industry. Fun Fact: 30% of the mass flow inside the space shuttle solid rocket motors is actually molten liquid! Imagine that impacting a dough ball (or not...).

Mistake turned out decent. I'll make a long stupid story short. Saturday night I mixed up 2 batches of dough to rise overnight. Sunday I fired up the WFO. When it got up around 750* I went inside to start stretching and building the pies. That's when the realization hit me...... I had used bread flour in my Neopolitan dough. Oh crap! Can't cook bread flour at my target 800*. I regrouped, let the WFO come down in temp and cooked the pies in the 550*-600* range. They actually came out reasonably well. I'm blaming the multiple Saturday night adult beverages on the mixup I did want to mention that although I made the pies Mrs skreef cooked them. Turning them as needed, raising them up into the dome and pulling them when done.   The pizzas were Sunday lunch. Also cooked a beef pot pie for Sundays dinner. 

Great pictures ckreef. Well, not quite money shots but my in laws built their own Pizza oven. It's huge! When we are around, they will make 12-15 pizzas for the family... yes big family. Below is a picture of the ciabatta they make in one batch. Also check out the Salami. 260kg from 2 pigs, a lot of effort and arguing resulted in 130kg of cured sausages and 60kg of cured pork. That was fun making that. The result was very tasty!

You people are seriously f-ed up!!! Vegemite ribs, marmite pizza, yeast ice cream - crikey!

My Triumph 955 has upgraded pistons and cams and is injected with triple 44mm throttle bodies! Intake sound is louder than the exhaust.. Dyno-ed 146hp Stupid fast I don't ride it much any more.. It's a garage queen.

WOW! NOW THATS A BUG!! I would love to know what else was do to it to make it hold the HP/Torque in the flat 4. And the vintage bug being modded that way is spectacular. He must have done something to keep the front end on the ground so corners would be possible. They were/are notoriously light in the front and they wash out in the corners, much like the Porsche's do. Briggs Cunningham's son drove a modded bug with a Porsche engine and some other things done to the suspension but the biggest single thing to keep it on the ground was a 65 pound steel rod, about 3 ft long, suspended and welded under the front bumper. I put weight forward and was almost not noticable until you drove it. I put one on one of my bugs and it handles so well that on hard packed gravel roads I would get rocks stuck between the bead and the rim on the rear wheels before the car lost steering in the corners. Really a spectacular and simple fix for a long standing problem with a Bug without 200 pounds in the trunk/boot.

Aussie, Triumph sure has come a long way in 50 years! Nice ride!! Was that an ambulance I see in the photos??!! I can see you appreciate useful vehicles as do I. My sports cars were/are for just the smile