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It's been awhile got some ribs ..scored the back and gave it some crack..ready for sum rub. .Dizzy Pig cow lick. . On it goes over.black plum.. 3hours in,looking good. ..can't wait. Outback Kamado Bar and Grill

I’m also allergic to grass, but it’s okay because I’m also allergic to yard work.

This has become one of my favorites. Super easy and seriously delicious. Thought I’d share. 1/4 cup mustard powder, preferably Colman’s 2 tablespoons hot water 2 tablespoons rice wine vinegar 1/4 cup soy sauce https://food52.com/blog/23125-genius-3-ingredient-steak-sauce-from-the-pantry

Jon knows me all too well - LOL!! I usually only include the bottle in the shot if I want to show it off. If it's my usual swill, I tend to hide those - ha, ha! Need to catch up on posting. Was inspired to use some of the Dragon sauce that Jon was so kind to send me, on a pork chop Friday evening. The weather cooperated, so on the grill it went. Plated with some mixed rices and steamed broccoli. (Note: I didn't hide the bottle in this one - LOL!)

I've had a wonderful meat adventure over the last 24 hours. It culminated in this wonderful, beef dripping that smells eerily of butter. What better fat to baste a dairy cow steak with than its own? Here is a stack of steaks. We had a lot of these stacks. The long suffering Husband got up early today to cut 27kg of sirloin into steaks before he got picked up to go to the airport for work. I trimmed them up. The ones below weigh about 660g each. I was left with a lot of fat, which I pushed through a mincer and then melted down to get the cow fat butter above. And I know the rump joint looked scarily funky but it cleaned up nicely. It was too large to fit into any vacuum bag that we have so it got triple wrapped in greaseproof paper before it went in the freezer. I foresee a wonderful low and slow in the KK for about ten people sometime in its future. We had friends round last night and they have not stopped talking about how good the meal was and I just took a call from one friend who a) wants to buy some off me and b) described a wonderful wobbly in the middle and crusty outside steak that she had in Vancouver. I am pretty certain she had sous vide and so will experiment with that for her. Yum!

I decided to make crackers, so started the dough last evening and stored it in the fridge overnight. The dough is flavoured with cayenne pepper, black pepper and a little granulated garlic. Rolled it out this morning and did the bake. Only takes a few mins. to cool for the taste test. Just for fun I might push my luck and roll them even thinner.

WOW! What a nice set of steaks. I'm sure that they are to die for! I betting your friend will go bonkers if you do one sous vide for her then reverse sear it on the KK. I'm ALL IN for that rump dinner, too, MacKenzie!

Ever since I've cleaned up the freezers I've been trying to eat up the older items, slowly but surely getting there. Today I made the steak sauce that Pequod was kind enough to suggest as a winner sauce. It turns out that it has one of those flavours that you make you to have another bite and another bite. I did make one change in the recipe, I ground the mustard seeds because I didn't have any mustard powder. Thanks again, Pequod, for posting the recipe info.

I thought the Blackened Ahi Tuna recipe which was linked in the article looked tasty as well.

Good looking ribs! Where's the salad?

They are the best .set and forget. Outback Kamado Bar and Grill

Fantastic! I love Cape Grim beef, definitely my favourite! Sent from my iPhone using Tapatalk

Man... My condolences. My son had a severe milk allergy until he was about 3 and that was really hard. I hope you grow out of it?

Thanks, Pequod. I will give that a try.

Wow, how kewl is that!

Thanks, Steve and Alimac. Easy to do the dough, the hardest part is rolling them out. This time I used my pasta roller for my mixer. That made things a lot easier. I like to do my own because I can then control how much salt there is plus I can control the other flavours too. This batch had a pinch of granulated garlic, cayenne pepper, and black pepper. They will stay crisp, mine are gone fairly fast so I don't know how long they will keep. Put them in an air tight jar. Crackers For yeasted crackers: 213g all-purpose flour 56.5 g butter (room temp.) 1.75 g salt 4.2 g baking powder 4.5 g sugar 6.5 g Instant yeast 156 g water Mix all the ingredients together except the water. Once you have a homogenous mixture add the water and mix until it comes together. Cover the bowl and set in the fridge for 18 hours. The next day cut the dough into 4 parts and roll out to 1/16 inch thick. I used my pasta roller for this. Lay the rolled-out dough on parchment paper and cut into strips lengthwise and then cut across to make the cracker. Dock 3 times with a fork and bake at 350F for 15-20 mins. Before baking you can brush with melted butter and sprinkle on seeds, herbs, salt, pepper, etc. I think you could do this before you cut the dough into crackers. You can make whatever shape you want squares, rectangle, triangles, circles, etc. **** Be careful not to over bake, it will spoil the flavour. If after baking to the desired colour you find the centre of the cracker is not crisp put them bake into a 250-275 F oven for 30–60 mins. with the convection fan running. I have made this recipe ages ago and they were very good too. http://www.kingarthurflour.com/recipes/traditional-soda-crackers-recipe#reviews

Hey Bruce, different breads for different crumb. You’ll hear them described as tight, medium and open (possibly others too) It’s part of the characteristics of a loaf style. Ciabatta should always have an open crumb. Something like a sandwich loaf or French style country bread have a very tight crumb. You can basically gauge it by the size of the holes in the bread. Sent from my iPhone using Tapatalk

@tekobo - look at what you started: https://www.thefooddictator.com/the-hirshon-nigerian-skewered-beef-bbq-suya/

If you set your grill up at the start with good charcoal placement .you will have no billowing smoke .It's all about air flow .compact charcoal will smoke evenly placed charcoal will bring out the thin blue Outback Kamado Bar and Grill

Sounds perfect to me!!! Guessing Tony has his bottle just out of camera view .

@tony b I love the fact that your place settings always have a nicely poured glass of wine in the shot. Very restrained. I always seem to have a bottle right next to my glass. Maybe that is where I am going wrong!!!

Hello everyone. It is amazing that the Komodo Kamado cooker can provide excellent meals every time. This was only my third cook on Big Momo, but by the compliments from everyone at the table, it would seem that I have done many cooks on it. I brined a non-basted bird and then injected a regular store basted bird with a creole butter mix. Then let both air dry in the fridge for awhile, then rubbed with a mix of butter and herbs on both birds. Also put apples, oranges, and some onion in the cavity. I first set them up to smoke at 230 for an hour, then I raised the heat to 325 for the duration of the cook. They both finished within 2 degrees of each other. The brined bird was the better of the two with a little more smoke flavor, but the other was a little more moist maybe due to the injection. Those were two terrific birds and even the gravy from the drippings had a nice touch of the smokey flavor in it. Everyone at the table left fat and happy and all said multiple times that that may have been their best thanksgiving meal to date. My hat is off to you Dennis for creating an excellent cooking vessel that helps an average guy like me turn out excellent meals for my family and friends. Thank you, Car Doc

Use a foil pouch. a cast iron pot or smoke generator.. this will help burn off the first thick grey yellow, wood alcohol smoke that is also bitter and acrid.. The secondary vapor that has the best/cleanest flavor is very translucent and won't be seen..

Preaching to the choir here, boys. My allergies have kicked into high gear the past 3 days. My nose has been flowing like a waterfall. Nothing in my usual arsenal of medications has done much to stem the flow. Thankfully, I don't have any food allergies - just the usual suspects - dust mites, mold/mildew, tree pollen, ragweed.