Leaderboard

Tri Tip ... .. Outback Kamado Bar and Grill

First I must apologise to @MacKenzie for not saying how nice her meatloaf looked. I was more preoccupied with trying to figure out what a meatloaf is. Sorry. Your meatloaf looks v moist and tasty! I read about references to meatloaf like food in history books but it sounds like what is eaten now is largely an American invention. It is funny how things that were created in times of difficulty and for convenience become the comfort food that we turn to even when we have so much to choose from. As for the fatty/baconator? Wow. It is hard to say no to anything with bacon but that is quite a thing! My local pig farmer is pretty much up for anything so I might send him the recipe and see if he can pick out some bacon with the right width to make a decent lattice. What fun. Heart attack, here I come...

This loaf was done in a Lodge combo cooker in the oven as I’m tweaking too many variables already — new proofer, different ratios of spelt and rye, hydration, etc. Next weekend I’ll take it to the KK and use @Syzygies steam oven technique. The fall leaves should make a nice backdrop too. Properly scored bread will have pronounced ears, but will it listen?

Just cut the second one

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

You know , not too bad , I ain't too disappointed , Got the SBB up to 500 and banged a few on , different toppings and all came out extremely acceptable, Nice crispy base off the Pizza stones . Game on loving the KK. will have another go soon, Looking forward to experimenting with these vents and the dough try get a thinner crispier one next time.

Looks like something from an Aliens movie!

Tekobo, you strike me as an old soul whose lived many fantastic lives.

So I got a chance to use the Block yesterday, and treated a whole chicken like a voodoo doll, sticking all four probes in it before loading it in my roti cradle and giving it a spin on my grill. The range of the probes to the block is limited, but such is the nature of Bluetooth. Its the very reason I chose the Block with its built in Bluetooth-to-Wifi bridge. One little thing I noticed is that the ambient temp part of the probes give a more accurate reading if they are sticking out of the meat perpendicular to the meat surface vs a probe inserted at a 45 degree angle or less. This makes perfect sense really, they need to have a bit of distance from the meat surface to give a reasonably accurate reading if the grill's temp. They did a good job on the app. I find it user friendly and quite intuitive. All in all I'm pleased with the product. I can see my CyberQ Wifi going into retirement.(aka sold) I won't miss the bird's nest of probe wires at all. The chicken itself turned out fine. If anyone wants a peak of the app's graph of the cook, click on the link below. https://cooks.cloud.meater.com/cook/8dfcf7ff-6357-497e-b291-a0a3431f213d

I think I am with you on that. Not keen on the idea of coming back and starting again. Maxing out this life is quite enough for this one soul.

Never had Meatloaf ! nice Pics Mac .

Hey Tekobo, your husband musta made an impression there to be greeted so kindly, a welcoming to say the least. Geez, reincarnation...who knows...Italian or Irish there all good but I like yah just the way u r. Toney have a great time watchin the pour and take Bruce with ya, he needs to get out for a few. Adios

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!

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.