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Here we go, doctored up a centre cut piece of pork loin with granulated garlic, lots of black pepper and some smoked paprika for this special cook. On to spin with some apple smoke. Done. It was juicy. Plated. Then I realized I had forgotten to plate the spinach. and where is the salad dressing? Back to the fridge. The Meater worked perfectly. It is so nice to see how the spin is going without opening the lid. BTW, Bruce this cook is for you.

So, I am feeling more confident about things. I have a running order and a plan for the beef. In love with Spanish restaurant Sabor and am indexing their cookbook for Eat Your Books. All the sides for this meal come from that book. So, here goes: The Husband in charge of drinks. He has proposed Aperol Spritz. And mojitos for people like me who don't like bitter. To go with drinks we will have banderilas - basically short sticks with stuff on them to eat in one mouthful with your drink. Olives, peppers, ham, stuff like that. Will also be trying an on bread tapa with lardo and salted anchovies. Will trial run tonight to see how that tastes. Sides for BBQ will be a roast/grilled cauliflower dish with dried spanish chillies and nice Marcona almonds, a tomato, avocado and fennel salad and a green salad. Green salad will have my non-Spanish favourite dressing of the moment - black garlic vinny courtesy of the Le Pigeon recipe book. Will have skewers with monkfish, prawn and tuna and a bit of courgette on. Planning to let guests grill them themselves on the konro. Hoping that works out OK. Now for the beef. I weighed it on bathroom scales this morning. It comes to 8.5kg. Not massive and includes bone. Going to try something in the KK that I have done in the IDK before but never outdoors. Will sear the raw meat in the 21 and then move it to the 23 to cook at 60C. Holding the KK at 60C may be a fantasy but that is the level at which it is supposed to cook for about 6 hours to reach internal temp of about 50-55C. Then it needs an hour to rest. I think I will smoke for the first hour or so but not longer because I don't want to over power the meat. What do you think? Any additional advice before I embark on this mad task tomorrow will be gratefully received. And I am sure I will panic about quantity of food and add something in when The Husband isn't looking. Maybe sliced smoked goose breast will make a nice tapa.

That looks great Mac, nice color on the meat and you made my favorite taters. Yum Just wanted to show you my meater with the handy dandy take it with you neck tie. Well, I'm still waiting for the new meater coming out that says, "take me off the grill, now" at 120 db. Technology is fantastic, spin away without a care in the world. Think I'll do the same tonite, what say you

Mac. Welcome to the dark side. Great eh? @Tyrus, just loving your old school tech.

Sounds like a great plan to me.

I have the MEATER block and it works very well

So as promised, pictures of the place. This place is definitely going to be a keeper for sausage night or those special guests. She had quite the selection of sausages obviously but, inclusive were things like candied jalapenos, chilli with 5 local contest trophy's for it on display, bangers, bratwurst, ribs, pulled pork southern style and a variety of marinated meats. Inside the small shop a wood stove sat in corner for winter heat and the inside was all dressed in old knotty pine as well as the floor. A picture of the cooker shows a 250-300 gallon oil tank one would have kept in there cellar as heating fuel storage tank. With the advent of LPG and natural gas piping many converted for it's cleanliness and convenience and some storage tanks were lucky enough to end up as bbq cookers. As I looked out her business window I couldn't help and comment to her from seeing the plants on her back deck how well her marijuana plants were doing. She smiled,..... and assured me they were not in the sausage. I said, you never know...could be a big seller. The splitting area for wood was right out of a magazine, wood stacked under a shed roof quite a distance and about 7feet tall with a number of rows, all oak, white and red. The place just reeked BBQ ambience. So here it is, not the greatest photographer so excuse the lack of detail in quality

I know you didn't think I was talking about a nice house or piece of property. Grill Grates makes my NuKe Delta a really nice piece of grilling real estate.   Custom cut to length they fit perfectly. The way I configured them you can go full Grill Grates or 1/2 Grill Grates and 1/2 regular grate depending on what I want to cook.

Mac got your message and have just sent you a reply. Have a great weekend.

Bruce I just resent it, are you sure your mailbox is not full. If it is full you won't get any new messages and some of the old message will have to be deleted to make space for the new one. The very last line shows that I have used 28% messenger storage.

May the cooking gods be with you

Was gonna bust on you for narc-ing the lady out, but I see that Mass has legal cultivation now. Another reason not to move to FL!

Wow that looks just great. You lucky man. I can see you putting off that move to Florida.

@ Bruce, did you get my PM? If not maybe your mailbox is full.

Wow great looking meal Macl, I really like the plated shot it looks so yummy making my mouth water.

Great looking cook. Rotisserie is where the Meater really excels.

That's awesome!

Super cook, Mac - looks fabulous!

TomRaz, I like it a lot and use it quite often. That roast was only small so I used my little KK - 16 inch.

Thanks, Tyrus.

Love it Tyrus. How long have you been neighbours?

How true. Interested in what kind of appetizers you may have in the works. Will you light your guests on fire with spice or take the subtle approach. And the beef, it looks like a winner. If your interested look this one up on Utube,,Smoked Salmon Spread in Cucumber Cup. I did that for my daughters wedding shower as an hors d'oeuvers. Changed it around by cooking the salmon the day before in a traditional way of salt, brown sugar, pepper and dry dill. Made the mix as stated and added cold diced cooked scallops and shrimp. Made 3 dishes and all disappeared. Cold appetizer My wife didn't like my first idea of placing the salmon on a plate surrounded by crackers. Gotta admit this was better.

I had two thighs left over from my Cornell chook cook that were still marinating .decided to ark up Jr..Looking good..Ready to go. .and plated with a side of kale sweet potato and feta. . Yum the longer this marinates the more moreish they become. Sent from my SM-T835 using Tapatalk

Nice little portable.

No, not Traeger! Everything they make is awesome! I saw it on Instagram!!!

I've gone as long as 2 days in the marinade. Basting during cooking also up's the flavor.

Can't wait to see the pics of the final results!

@tekobo, like Mac, I have the guru port access smoker, but it seems to me your proposed solution is appropriate or at least the one I would use. Stability but also ease of removal for cleaning.

You're teasing me, right. ROFL

This is indeed zucchini season. Remember to roll up your car windows at church! Our favorite indoor version, from Italian Regional Cooking by Ada Boni, the remainder pile cookbook many of us of learned from back in the day (we make boats also, rather than tubes):