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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!)

Nope. Y'all have a standing invitation and I might even embarrass you by photographing a spare seat and spare glass of wine, waiting for a KK friend to finally make good on your promises/threats to make it over to the UK. I worry about high expectations but this stuff is good and sous vide + a super hot sear on the KK should fulfil her fantasy.

Did a slab of ribs with my first attempt at Boston baked beans. Both came out great. My daughter Cassie got her first taste of pork ribs cooked by daddy. She approved. Sent from my iPhone using Tapatalk

Everything looks delicious. I’m not a broccoli fan but would eat it, the rice and pork chop look pretty darned tasty

Great job, mate! You are a master of beef ribs! And this time, you actually used a beef rub on them - LOL!!!

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.

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

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

Funky old meat! looking forward to seeing how you prepare it. I know you had some before. Tekobo you don’t mess around when you buy meat I just converted 27kg into pounds WOW those steaks look yummy!

I don’t blame you, the temp here is about 54 degrees Fahrenheit I don’t wanna leave the house LOL, I can imagine how cold it is up where you live!

LOL, nothing I do surprises me either.[emoji16] I just didn't want to get into the winter duds and drive into town to get the Coleman.[emoji16][emoji16][emoji16]

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!

Are we drawing straws to see who gets to come the 10 person roast dinner? Dinner looks wonderful, as do those stacks of steaks, you must be feeling very satisfied.

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!

So which one of you was traveling through Atlanta Hartsfield airport? Please leave a description of your cooking method

Stunning. [emoji4][emoji4][emoji4][emoji4][emoji4][emoji4]

Back in the early 90’s we had a bad cold front come in,pipes were freezing and breaking. Luckily I was in Tahiti at the time but when I got off the plane I didn’t have any warm cloths on and it was really cold. It took my house about 2 days to warm up lol. Usually the weather is very nice year round. It’s one of the reasons I stay in the Bay Area.

Looking at all the yummy beef fat gave me an insane idea - sous vide that steak in the beef fat! Sort of like a confit.

Dude, I won't see the upside of 50F here before April!

Awesome ribs again, Aussie, beautiful dinner.

Cheer Bruce .wouldn't call myself the rib master lol they are simple as. but if you do a few you tend to get them down pat Outback Kamado Bar and Grill

Aussie the rib master does it again! Looking delicious as usual.

Ribs turned out ok basic plate but a tasty one.. Outback Kamado Bar and Grill

Your daughter has great taste @sfdrew28! Lovely looking ribs.

I’m always amazed at how quick your ribs cook! Mine take much longer. Sent from my iPhone using Tapatalk

Mac I’m in the point of my life where anything you do doesn’t surprise me! That being said I’m going to go buy some Colman’s mustard powder and make myself a batch.

The taste buds are jumping just looking at that dinner.

Aussie, those ribs are looking soooooo tasty.

Good looking ribs! Where's the salad?

Hey Bruce, thanks very much for the kind words. The crumb in bread terms means the white part inside the loaf, when you slice a loaf of bread you can tell a lot about how the proofing went by the crumb. If you have a look at a classic ciabatta bread it is characteristically defined by the big, open holes in the inside of the loaf (the crumb), like this (circled in black) Then compare that to mine today: It’s all a part of the journey, but the crumb is a good way to look at a loaf and see how successful the overall fermentation was and the lovely big holes in the crumb are a great thing to aim for in a ciabatta loaf. Sent from my iPhone using Tapatalk

Inspired by Macs rolls, I made some loaves of ciabatta this morning. This recipe usually makes two large loaves but I split it down into 4 smaller ones this time. The dough for Ciabatta is incredibly well hydrated, so much so that it very hard to handle until the gluten develops after a few stretch and folds. With the bench, my hands, and anything else in close proximity covered in semolina I managed to shape the dough into 4 rough loaves. Whilst they went through the final rise, I got the KK up to temp, today that was 220c Once lit I setup the KK with a pan on the lower grate that’s not visible in the pic, a sheet pan on the main grate and some pizza stones on the upper grate. I wanted to cook all 4 loaves at once whilst using the pan on the lower rack to generate steam when water is poured in. Halfway through the bake the loaves are starting to take on a bit of colour and have risen nicely with help from the steam. I moved the bottom leaves up to the top to take advantage of the dome heat for browning and finishing the loaves off. Another 15 minutes and the loaves were done. Then the agonising wait for them to cool. And finally.... we get to slice. The crumb isn’t as open as I would have liked, next time I’ll let the final proof go longer, but still a super tasty loaf. Sent from my iPhone using Tapatalk

Had a slice of rotisserie pork loin for dinner, with garlic creamed potatoes, and real baby carrots.