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I cooked a mini lamb shoulder roast last night for dinner, it was very tender and tasty, I usually cook lamb shoulder really low n slow but this faster cook was also nice.

Cooked some roast beef for deli style sandwiches. Started with a round roast and dry rub at about 250 degrees for a reverse sear. Once internaltemps hit 120, I removed it and heated up a cast iron skillet on the lower grate. After searing and cooling, I put it in the fridge to help it slice up better for roast beef sandwiches. This was the best roast beef I have ever had. Definitely a keeper. Roast beef with horse radish and BBQ sauce.

Tekobo, absolutely! The shipping may be a bit pricey but I work cheap.

@Steve M - Jon beat to the punch about the bunny plate. Very cute. Tasty Sammy, too! @alimac23 - Awesome job on the lamb. Gorgeous Japanese knife, too!

I got my email this morning to confirm my shipping address for my Meater block. Looks like I was backer #953, so I think my unit will be in one of the first batches that gets shipped. Years late but I have to say I'm looking forward to getting it.

Jon, my wife and I are both animal lovers but she sort of takes it a bit further than most lol. Our house sort of has this theme. I think it amuses both of us.

Wow! What sensational cooks MacKenzie! I see you’ve definitely got your meat to veg ratio absolutely spot on too

Really interesting cook @alimac23. I have cooked loads of lamb shoulders low and slow but never de-boned and never hot and fast. Hmmmm, looks tasty. As for that beef sandwich @Steve M. Can I contract you to make my work lunches? Every day until I get out of this working game???

I'm so jealous! I wonder if they are discriminating against us non-US customers? Harumph. That aside, I have bought what looks like a great book in readiness. See if you can resist buying this: http://amzn.eu/d/ep4mKfe

Steve, looks like a tasty cook.

That is some seriously moist lamb. Looks delicious.

I bit the bullet and jumped on a plane come back for my 40th high school reunion. Laguna Beach is the smallest public high school in So. Cal and so I actually knew everybody in my class of only 208. Should be fun. I'll be here for a fast and furious week and then jumping on another 23 hour set of flights home. The flight here was a pain because I have a broken rib! Argh.. All my numbers have been rerouted so I can still be easily contacted. Looks like I sold two 42"s today in a 4 hour period.. That's a first for sure..

I got the email about the new MEATER+. I already have the original single probe unit from their Kickstarter, which was also 2 years late in development; but it finally happened, so I have high expectations for the Block finally hitting the streets after all this time. The + looks like a significant upgrade to the original, but I don't need another one, so I'm going to stick with the one that I have.

Now your talking.......................

This week’s loaf is Trevor J. Wilson’s Champlain Sourdough, which is mostly white bread flour (I used Giusto’s Artisan) with a touch of fresh milled spelt and fresh milled rye. Trevor has an ebook called “Open Crumb Mastery” in which he contends that open crumb is 80% fermentation and dough handling and 20% other factors. Whilst most amateurs are fixated on hydration, Trevor says they’re looking in the wrong place. This loaf was only 70% hydration, using techniques from his book. I think I believe him. Next week I’ll begin experimenting with a higher proportion of spelt and rye, and also replace about half of the bread flour with high extraction hard red wheat. I’ll also boost the hydration a bit (75% for starters) due to the higher amount of whole grains. Once I have everything dialed in, I’ll move my indoor baking back out to the KK.

Finished off the meat I had made for yesterday, still too moist even though I used some paper towel to try and dry up some of the moisture.

Thanks for all your notes of concern.. The 7.5 earthquake and tsunami in Indonesia today was far from Bali and the factory in Java.. We're all ok.