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I'm home, all went well. The Dr when explaining the procedure asked me if I knew what pork ribs looked like.. and how much muscle there was between and around the ribs. He said that the surgery would create a lot of trauma because of all the muscle that needed to be cut to release the 4.5" of rib which where the break was is mostly cartilage. Because of the volume of tissue being cut it drained quite a bit after the surgery. I'm good not still only hurts when I laugh, cough and sneeze.. If I press very firmly it hurts MUCH less. VERY happy to have this behind me and to be back in my own bed.. The meds they gave me made me so sick I stopped taking them the second day. Yes the drip is awesome!!

So after th Burn-In I’m back at playing around with my new toy, Anette wanted some Salmon, son an girlfriend Burgers. Happy wife-Happy life

I had a great parcel in the post today! @Aussie Orasent me some pepper berry aka purple crack, I got some last month in Tassie but this should last me a while! Sent from my iPhone using Tapatalk

There was such a bewildering variety available that I decided to go to the source and buy what looked most "original". I'm hooked now and am planning to try out some of the rice recipes that I found in this book: Donabe: Classic and Modern Japanese Clay Pot Cooking by Amazon.com Learn more: https://www.amazon.com/dp/1607746999/ref=cm_sw_em_r_mt_dp_U_0QHRCbQR85A39 I see more donabe pots in my future but will remember to consult @tony b first!!!

Now he tells us........................

I love mine. But, I didn't spend nearly that much on mine. There are good, cheaper alternatives on Amazon. Here's the one that I got. https://smile.amazon.com/gp/product/B00C7SIGUO This one gets good ratings and is a bit cheaper than mine. https://smile.amazon.com/dp/B01KNKNVDE

@tekobo I can't remember what cooking forum and who on it...........first posted the video of the rice cooker but I need to thank them!!!! At first, I was like you and said.........big $$$ for a rice cooker but I was so bad at cooking rice I had to try something. We usually use chicken stock and try all different kinds of rice. We season the stock with different seasonings before soaking the rice in the cooker. Stir in mixed veggies, seafood and/or meat after cooking the rice. Makes a wonderful meal and great leftovers. Enjoy!!!!!!!!

When I first saw this post I thought there would be no point in buying a donabe kamado-san. I had no problem cooking rice and thought "how much??!" when I saw the cost of the pot. However, slowly, slowly I got drawn in and I finally bought one direct from Japan a couple of months ago. Well....I have to say that the rice does come out lovely and extra fluffy. Definitely better than my non-donabe efforts. Plus there is a range of recipes for cooking seafood and meat in with the rice that I really must try. Thanks for setting us off on this path @Jon B..

Did some ribs the other night with hickory chunks and apple juice in the drip pan. 275 for 4 hours was barely enough time. Next time I do them for at least 6 hours. Sent from my SM-G892A using Tapatalk

looks very tasty great job. like tony said you dont need any liquid in a pan in a kk. i am not a fan of wrapping

Need to to take my cut bloody oath lol. Have to keep up the Dealer standards Outback Kamado Bar and Grill

Yea Aussie must have taken a cut out of it - LOL

A picture = 1000 words.

Another KK tip.. Never use time as an indication of when something is done.. For ribs I do the bounce test and wait for first signs of meat tearing. I lift the rack from the end and gently bounce it.. if it's stiff cook more.. when you first see the meat flex and start to tear or tear pull, wrap. put in a cooler for a rest. If it falls apart and breaks.. it's cooked more than I like and will be more like eating baby food or stew. I prefer my ribs to have some "bite" / "chew"...

That's what whiskey is for!

Being my lazy self I left my rotisserie Motor (one grill 4pm05) permanently attached to the KK since the day I got it maybe 1 1/2 years ago. I've used it frequently during that time. It eventually started making noises which (being my lazy self) I ignored. Well the other week I went to do a rotisserie chicken and the motor wouldn't turn - big bummer. With nothing to loose I took it apart tonight. Immediately a mud dobbers nest fell out - hmmmmm. I took the motor spindle out and it was a little (very little) chewed up. I'm guessing my upper and/or lower motor spindle bearings started going bad with caused it to get a little chewed up. Not to be discouraged I broke out a metal file and smoothed things back up. I gave it a good cleaning and applied a little light machine oil to one area (seemed like it needed it). Anyway back together again and we are once again in business. Rotisserie chicken coming this weekend. Two lessons for other people. 1) don't be lazy like me. 2) if it dies out of warranty don't throw it away there maybe hope for it after all. And no I still haven't learned lesson # 1. It's back in it's rightful place installed on the 19" KK.

My three year old earning her keep. Sent from my SM-G892A using Tapatalk

Will do.

OK, will try that the next time it happens.

Tequila or vodka is more my thing. I would have to be REALLY ill to turn to neat whiskey!

Done.

Good looking ribs, @Adventureman82!

There’s heaps there. About $200 worth going the price I paid for a tiny packet in Tasmania lol Sent from my iPhone using Tapatalk

Dude, not quite a full lid, IMO.

I don't know that looks more like 4 fingers - an oz baggie - just sayin.......

I know, a disgrace, but I’m in the learning phase, for the last 14 years I’ve only been using a Weber Summit gasser and I wasn’t ready doing to many experiments, but I will improve, promise!

AKA - a dime bag!

Here's a KK tip for you - you don't need the apple juice in the drip tray. The KK retains moisture so well that you don't need it and you're probably just steaming your ribs with it. Confession - I'm not a big fan of 3-2-1 style ribs. Simple, dry rub and smoke for me. YMMV

Found this setting: Post Before Registering Allowed where Members group can post Guests will see the ability to submit content and then will immediately be prompted to register an account before the content is actually submitted and viewable. This is useful for encouraging guests to register. Guest users will have up to one week to complete their registration before their content will be permanently removed. If the guest user does not complete their registration immediately, they will be sent a reminder email shortly after making the post.

Adventureman, those ribs look beautiful.

Gorgeous color on those wings!

The other day I caramelized a batch of onions in the slow cooker, just sliced up onions, nothing else, set on low for 24 hours stirring once and a while when I came into the kitchen. Made a big batch of onion soup and here's lunch. I decided to put a little chili pepper on just for fun.:)

This dinner made with leftovers hit the spot. Creamed potatoes, corn from the freezer and half a cheese and jalapeno pepper sausage along with micro green from the kitchen window sill, sprinkles of pepper and smoked paprika.