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Got some meaty ribs from my butcher they were a bit short this time lol.. Gave them some purple crack on the bottom. . And tried two rubs on top worked well. . On they go over Peach wood. . Looking good. . . Gave them some of my peach BBQ sauce. . Dee whipped up a slaw. . After the rest. . Pulled the bones out and pulled the rib meat. . . Toasted a roll. . Added some pork and some peach sauce. . Then some slaw. . And plated the two different rubs were a hit .. Outback Kamado Bar and Grill

Had a desire to spice up the breakfast today, hot peppers and chili will do that. The base is made from egg whites with turmeric added. Egg on egg.

Yesterday I made another side dish using a recipe tekobo sent me. Roasted Tomatoes and Marinated Roasted Peppers. Mixed the two together. I will have it with dinner tomorrow.

This was a meatless rib dinner, can't believe the lack of meat on these ribs, that's what happens when you buy a grab bag. At least the Punjabi Style Beetroot was good, it's a recipe that started from tekobo.

Not sure if I'm done blowing off steam yet. We'll have to wait until we see how well it works and even then I really have nothing good to say about how they ran their kickstarter. It was always fun watching Temu jetset around the world world on my dime. It really doesn't take much to set me off with regards to this subject - LOL

This weekend I reduced the stock that the lamb shanks were cooked in and added the shredded lamb shank meat That would have been tasty enough on its own but it came out great with giant couscous and pomegranate seeds. Best of all the pomegranate came from a friend's garden at her house in Greece. Happiness all round. The recipe is here: http://www.foodthinkers.com/slow-cooked-lamb-shank-and-giant-couscous-salad/ Heston got more height into his presentation. Hey, who cares? It tasted great.

Leftover egg whites - can we say "Pavlovas?"

You know me and my homemade hot sauces. I have 2 batches of chiles this year - yellow aji and something called "red dragon," which aren't that hot (so I plan to add a couple of Carolina Reepers to that batch to kick it up to where it needs to be.) I do fermented style sauces, ala Tabasco. It's just about the same amount of work as your recipes, just disjointed in time by several weeks. I've attached the instructions that I follow in making mine. This is a basic hot sauce, you can easily add garlic, carrots, herbs, etc. to the mash before fermentation. I also like to add Xanthan gum to mine with the vinegar to thicken up the consistency and to keep it from separating as it settles. I've experimented with several kinds of vinegar and have settled on Rice Vinegar, but experiment with other types - wine, apple cider, balsamic, etc. to see what you like best. This is last year's batches. Can't wait to hear what you all do and how it turns out. I'm probably a couple of weeks away from making my batches this year, as there are still a few peppers left on the plants that I hope to harvest before our 1st hard freeze (likely this coming week.) fermented hot sauce.pdf

Really interesting @MacKenzie. Looks like an egg white pizza. I have never been a fan of "healthy" but I do have a load of egg whites left over from making pasta and your egg white base could be a good way to use them up.

Thanks for posting those, tekobo. I might just give it a go.

I'll be waiting for your post. My pepper picking days are over for this year. Wow, the colours in that couscous salad are amazing and I expect the taste would be just as amazing.

Tee hee. You'd better not have been holding your breath. You would have expired by now! It's been much more fun watching you let off steam every time the word b---k was mentioned. I do hope they work out for you. I have really enjoyed having single MEATER thermometer. My brother paid for a block for me last Christmas. Assuming I won't get it until sometime next year now, after the backers' orders have all been satisfied.

Aussie, that pulled rib meat sandwich is speaking to me, very loudly.

Those burgers are creepy for halloween. I will take one.

I am thinking squash.