Leaderboard

All sorts of goodies added, green pepper, onion, mushrooms, parsley, Panko, eggs, tomato paste, hot sauce, and pepper. Add 2 lbs of ground pork. Sauce it up and put it on the KK for 45 mins. at 350F then add more sauce and continue to cook another 45 mins. Still baking. Slice of meatloaf. Plated with mustard pickles and mashed potatoes.

At 4 this morning I started both 23 inchers to do 2- 12pound briskets. Supposed to be a 10-12 hour cook with mopping.

The Husband loves Guinness and agrees that it tastes better in Ireland. Don't just go to the brewery, he had great fun in pubs when we did a driving tour. The Irish are so welcoming. In one visit he was quizzed about his football team (no controversy there, he follows rugby) and was given a nickname and on his second visit to another pub the barman was already pouring his Guinness out as he approached the bar. I've always said that I've enjoyed being Nigerian but next time around I would like to see what it is like being Irish or Italian.

Hmmm. Where does meatloaf come from? It is not something that is part of my culture and it seems uniquely American but you can't be the only ones who make it. Off to find out.

Tyrus, there is nothing like Guinness beer at the brewery. I wanted it for breakfast dinner and supper, loved it.

I'm not sure Tekebo. Still have trouble sitting down from getting burned on my backside after that game. Aside from that, all I can say is...it's a long season, don't throw the towel in yet. Speaking of rub, is there a shortage in merry ol England or are the American rubs just that good. Be in your neighborhood in a couple of weeks on an island called Ireland, you can reach me at the Guinness brewery breaking all the rules or some town pub enjoying the local faire. As they say,.... in heaven there is no beer that's why we drink it here and when were gone from here, our friends will be drinking all the beer. Keep on cookin

Why not just pick it up and turn it upside down lol shake the ash out

@tekobo - meatloaf = a terrine by any other name, except the French would never sauce it with ketchup! It's usually made here with a mixture of proteins - commonly beef, pork and veal. You MUST try a Fattie (aka, The Baconator, Bacon Explosion) Here's the step-by-step instructions. It's kinda labor intensive, but it's AMAZING! bacon-explosion.pdf

I'm headed off to Baltimore in a couple of weeks and one of my planned stops there is to visit the Guinness brewery/taproom. The brewers make small batches of experimental stuff for the taproom. Should be great!

@MacKenzie that's a mighty fine looking pork meatloaf. Great cook. @tekobo also look up Fatty. A Fatty is basically pork meatloaf rolled round and wrapped in bacon.

Ok I’ll post some pictures of my next instant pot cook. Definitely not as exciting as a KK cook, but what the heck I’ll give it a try.

Yeah, I agree with Aussie, it would be good to see your cooks. My dad asked me to buy him an instant pot when he visited earlier in the year. He has had such fun with it. He complains that the recipes are for ingredients that he can't find in Nigeria but he substitutes stuff and was really proud of the goat ribs he cooked the other week!

That sounds really good. This is my go to takeaway dish locally and it is just great. I've never taken a picture as I generally walk in the door, decant into plate and apply face. Yum!

Knew you we're just loitering in the back ground .post some pics of your pressure cook .As you know this site is not 100% . KK. I for one love all cooking pics Outback Kamado Bar and Grill

Yogurt is planned for this weekend...after it proofs a loaf of sourdough!

Sorry Tom, neighbors folks came in the weekend, tried a new recipe. One came off at 10 hours, other off at 12 hours. Turned out excellent. Spicy and juicy. Cheers!

Love those ears and crumb. :

Today I made some instant pot apple butter, a loaf of sourdough (proofed in my proofer), and some yogurt (also in the proofer). Yogurt is kid of boring, but here’s the apple butter and bread. Pretty decent crumb. Nice ears too.

Mac looks delicious! Nice cook

Ha ha ha. Good to know that I discovered the shop vac even though I didn't know what one was. For UK folk, here is the link in case you are interested...https://www.domu.co.uk/vonhaus-25l-ash-vacuum. I am also interested in the fact that @orthopod threw us off the scent with his question and still hasn't told us much about his KK or when it is arriving!

Gotta agree Mac but you know for some strange reason it tastes so much better there. My first taste was in Killarney and the barkeep poured a little and then walked off, he returned and repeated the same and then walked away again, leaving me wondering. Come to find out it's all part of the process and so I travel to Dublin to partake in the ritual again. Nicccce pic

Can't wait to hear how it works for you in an actual cook.

Glad to hear all's well.

My block arrived this afternoon. It seems nice nice enough. Setting it up was pretty straight forward. I powered the unit on. It has a stand alone mode that can be selected, but thats not how most will use this. So I selected wifi mode. From there everything was done through the app.. I launched the Meater app on my phone, and it searched and found the Block via bluetooth. Within the app I paired the Block with my phone, and then it showed a list of wifi networks it could see. I selected mine, and entered its password. (raise your hand if your home's wifi password has the word "Bacon" in it ) Next step was linking it up to Meater Cloud. Which again was simple and straightforward within the app. Right now its charging the probes. Picked up a whole meatchicken from the store today. Plan is break out the roti tomorrow, put a probe in each quarter of the bird, and give it a spin on the KK.

I'm a diver, go in from the top and scoop up the ashes with a soup can and dump them in a waiting bucket.

Tekobo I bought an instant p been making pressure cooker stuff. I made pepper beef yesterday, ahhh it turned out just so so veggies were too soft. Next time I’ll Sauté the vegetables and leave them out until the very end of cooking. But it tasted good Lol

Pretty as a picture, by God it is a picture! Well done, good show and all that.

I remove the ash basket and go in from the top. I have a small sweepy brush and a small dust pan type arrangement. All KK's have a fairly large ash area under the lump basket. You'll easily get 5-10 cooks before needing to clean out the ash. Most people fill the basket full of lump, do a cook then shut it down. There will be unused lump leftover. Next cook use a stick of some kind to stir the leftover lump then top it off with fresh lump and fire it up for the next cook. You can go on like this for 5-10 cooks before cleaning it out.

Ah, thanks MacKenzie, another place to add to my must visit list! Of course for a girl of Irish ancestry who's birthday is St. Patrick's Day, Ireland should be first on my list!ðŸ€ðŸº

Guinness - sweet nectar of the gods! MacKenzie, you are absolutely correct .... Guinness for breakfast, lunch, and dinner. And let's not forget Guiness for a mid morning and mid afternoon snack!

PJ, a friend of mine is a partner in a micro brewery. He is the master brewer and makes awesome beer. I get it when ever I can which isn't that often since he's 200 miles away, 400 miles return trip. The best Guinness beer I have had was actually at the Guinness brewery in Dublin. I could drink that at breakfast, lunch and supper;)