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Got a nice slab of ribs .. .and gave them some mojho lime. . Ready to go.. On they go over apple.. Looking good... After a rest. . Sent from my SM-T835 using Tapatalk

I saw a piece of brisket in the store the other day, it's a rare thing to see brisket so I thought I'd pickup a package. It weighed just under 2 pounds. Rubbed with Worcestershire and sprinkled on lots of pepper, cayenne and granulated garlic. Let it sit overnight. Setup my very old Digi Q for a cook at 225F. It ran for 12 hours and the IT was only 172F at 12:30AM. I took it off the KK. h Had a couple of slices before going to bed. Flavour was great although the meat was a little drier than I expected. It has that flavour that take one bite and you want another and another. No bacon for this breakfast, brisket all the way.

Training out the cocochar. It is precut to ready to use piece size. Nice Sent from my iPhone using Tapatalk

No I woke up fully clothed. If I woke up naked I would be super worried. Hahaha.

Looking good, @alimac23! I've been out of commission the past week and a half or so and unable to fire up the KK. This eve, I finally put the roti and the new Meater Block to work. Simple S&P for one bird. The other got the Bexton's Mango Habenero treatment. So easy. So good. One question on technique. I piled the coals towards the rear of the 32 and lit 2 spots - one to the left and one t the right. The right took off better than the left and as a result, one bird was ready well before the other. Should I have simply lit a single spot in the middle? I've got my heart set on some beef tomorrow. @tekobo's thread on aged meats got me all excited! If I can get my act together, I'll throw a little sous vide octopus on for a starter. Nothing like making up for lost time!

No one woke me up. I was sawing logs on the swinging couch outside. I’m just glad there are no photos of me in all my glory last night on social media today.

TY @Tyrus I love the individual Caserole dishes. One more for the day. Me and Mrs skreef cooked this for the mechanics at work. Pulled pork Mac & Cheese Layer of pulled pork lightly sauced. A layer of Mrs skreef's awesome Mac & Cheese. A crumble topping. All these cooks would work just as easily in a KK - just not quite as fun as playing with live fire.

Old funky cow,sounds like a title to a song

So we ended up with thighs and legs. I guess that makes leg quarters - LOL. Initially I fired the grill too hot. Having realized my mistake I shuffled the coals and chicken around a bit. Not bad for first attempt with the Grill Grates - Yea they can get screaming hot. Also some balsamic marinated cabbage. And one for Instagram

I picked up a couple of nice racks of beef ribs yesterday, cooking them today for my parents fair well meal as they are headed back to the UK tonight. Smoking over cherry wood with Caribeque bold beef rub, more pics to come as the cook progresses. Sent from my iPhone using Tapatalk

I bet tekobo is laughing at us as she munches on that old funky cow.

Trying out the new cocochar on a SRF American Waygu beef rib rack ..... (had a pork belly in the freezer so threw that on there too with Byron Butt Rub)

Well !! Are you still cleaning up? Hiding from the neighbors. Praytell how was the Beef?

Basically a cross between baked Spaghetti and pizza. These were Angel hair pasta, pizza sauce, Italian sausage, pepperoni, sweet peppers, Mozzarella, Asiago, and Fontana cheese.

Bronx Bombers for lunch today. This is one of our favorite dishes and really easy to make. I always have the ingredients on hand. 

I’m in the area and have been trying to leave here for a quarter of a century lol. Hopefully soon but every time I say that I am pretty sure it adds 5 more years. Sent from my iPhone using Tapatalk

@SSgt93, are you located in Shampoo-Banana? Saw your instagram post with a ball cap indicating as such. If so, I spent 10 years of my life there getting eddiekated (didn’t take, it seems). If not, still spent 10 years of my life there getting eddiekated. Many fond memories of my time there. Here I am at Monticello airport. I sure hope it still looks like that.

So last night I cooked some ribs. Ribs turned out terrific. Everyone kept saying they were the best ribs I made so far. I got so drunk I passed out. I woke up at 4am and my KK was still going strong at 450 degrees. So my grill must have on for at least 12 hours if not longer at I’m guessing 450 degrees. I still got some charcoal left over. I found this incident funny but what wasn’t funny was I had to go to work with hangover. Just wanted to share my funny moment (funny to me).

In all your glory meaning..........naked. Don't worry about it, it's the way you came in and it's the way you'll leave. Long as you have high fences, thats what counts.

I was at the airport waiting by the ramp, you know minding my own business smoking some of my sausage lady stuff and all of a sudden these 3 big Nova Scotian's start down the ramp with an eye ball on me. Presence, determination,and training entered my mind first, so I began to run. As a decoy of course, and realizing most Nova Scotian's having a weakness for smoked fish I tossed a few pieces into a ladies room as I passed, the women inside took no prisoners, as most women do today. Sorry I couldn't be there. Rain check

My current back yard looks nice, but the surrounding area is insane with high population density and orange people. New backyard won't be as nice, but this is the surrounding area:

They were real good Bruce, much better than the market. Funny story Bruce while I got you here. This morning I let the dogs out and they bee lined right for the garden and shed area and began sniffing intently. I inspected the garden and found my cucumbers that were climbing up the fence devoured. I suspected a woodchuck done me in and I had the trap to do him in. The trap was set with celery, one of Ckreef's cherries and a slice of red pepper and then left the house for about three hours on errands. Came back and there he was sitting pretty in the trap if my name ain't Jerimiah Johnson and all the food was gone. So I decided we needed to take a ride down some lonely dark country road...............nah I didn't kill him, just moved him into a new neighborhood. The next time this happens and I trap his big brother I was thinking,, Mac lives in the boonies, it could make a good cook, maybe she'll share one of her woodchuck recipes. You know up thare in Nova Scotia they don't waste a thing

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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.

Six days remaining for this exclusive opportunity! Price on Craigslist will be higher...and NOT include Ginsu knives.

Ha ha. So you got hold of the cheque book - again - @ckreef. Mrs skreef is way too good to you. Great looking grates.

The party was just great. The weather was fantastic and we were sat outdoors until almost midnight. Quick run down. Banderillas - one set topped with anchovies and other with cubes of prosciutto. Amazing pockets of flavour to go with welcome drinks. Lardo on thin slices of French bread and topped with sweet anchovies. Not really anchovies, a nice sweet Swedish cured fish that I don't know the name of. Super delicious. We had a big pile of seafood skewers. I just put them by the side of the konro and folk turned up to grill their own. Everyone enjoyed that and it took the pressure off me. Deconstructed potato salad. Looks much nicer in the making than when mixed up. Other sides were available but I didn't get around to taking photos The beef. Took about 7 hours to get to temp. Here is the KK shot. I browned it in the other KK. Made big fire with the dripping fat. Won't do it that way again. Beef in the kitchen And starting to slice. A Every bit of beef got eaten up, bar two slices and some people had room for dessert!

Not only looks tasty but sounds tasty as well.

Tasty looking chicken and I think everyone must have really enjoyed them.

Those birds are looking tasty yum yum

Last time I forgot about the KK until the next night when I got home from work. It cruised at 250* for 30 hours. There was no lump left - LOL

That should work out perfectly. I am in no rush to get home. Got all the time in the world my little brisket piece is on the stall.

You can throw chunks of wood on top of Charcoal in any grill.. The problem is the first thing that turns to the vapor is the gas in the wood. If there's enough oxygen it'll burn as a flame, if not it'll create a thick gray bitter acrid smoke. This is the nasty smoke that burns your eyes, sticks to your clothes and hair, and makes you smell like a forest fire. The cast iron pot runs the gas back down thru the burning charcoal to clean it up.. sorta like an after-burner. The cold smoker creates just enough vacuum to make the wood smolder, this keeps it from getting so hot the gas leaves without being burned off. If you go to the old school BBQ joints, they burn wood until the flame (gas) is gone and then throw the charcoal into the grill to capture the secondary/blue smoke. This secondary.. after the "gas" vapor is much smoother and lacks the bitter nasty acrid flavor profiles the first smoke/vapor has.. Like everthing, there are different levels of preparation that create results with different qualities..

I just did. She said, A woodchuck would chuck all the wood it could if a woodchuck could chuck wood. Smart girl but, my girl is Alexa.

yep, the $300 jokes wins that easy. Do you remember their joke about the two budgies sitting on a perch and one turns to the other and says, " do you smell fish?" My kids groan when I tell this joke. That makes me laugh. Then they tell me that I shouldn't laugh at my own jokes.... which makes me laugh even more..... then they tell me, " just because I'm laughing it doesn't make the joke funnier.... then I'm howling at them them while they roll their eyes.... I try to explain that I'm laughing at their reaction.... but at 12 and 13, they don't get it. I love being a dad! lol

Good luck Tekabo. If it is not too late, read this article about smoke flavours attraction to cold, wet surfaces more than warm dry surfaces. https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and There are plenty of variables at play before ending with your desired result of 50- 55C internal meat temp. Not sure that oven temp of 60C for 6 hours will get 8.5kg of a round lump of meat to this internal temp. Depends on starting temp of the meat- room temp or fridge temp? I think you may need an oven temp of 80- 100C? Either way, it sound like a fun night in front of you.

Can I invoice you for a new keyboard after I ruined mine by drooling all over it? 😮 My lunch really does have an inadequacy complex now.

I have every confidence that you will pull it off beautifully.

May the cooking gods be with you

Yep! Have a Dobsonian reflector and some nice eye pieces from my first go at it and always wanted to do astrophotography, but put that on hold until I could move somewhere dark. But that first attempt wasn’t a total loss. My daughter was a preschooler at the time and apparently loved those nights out so much that now she’s a physics and astronomy major, planning on an astrophysics Ph.D. I’ll give her the Dob if/when I acquire a new setup.

That’s easy and happy to be of service. You need a grain mill. Fresh milled flour has been a game changer in my baking. The flavour (that’s “flavor” for ‘muricans) difference is an eye opener. Fresh milled whole wheat, rye, spelt, corn (corn bread and polenta!), etc. just can’t be beat. It’s like grinding your own spices from whole seeds and berries vs. the grocery store sawdust. You doubt? A demonstration:

I would love a slice of that pizza.

Another pan pizza. Bread Machine, 5 day refrigerator rise, sour dough. 1/2 meat lovers (mild Italian sausage, diced ham, diced pancetta and pepperoni). The star of the show was the 1/2 Greek (sliced tomatoes, fresh basil, fresh garlic, feta cheese and a little fresh squeezed lemon juice). Fresh squeezed lemon juice on a pizza sounds a little weird but it was just a hint of lemon that went really well with the tomatoes and feta. Mrs skreef doesn't like it when I go Greek but she really liked this version and thought it was my best Greek to date.   Not the best looking pizza but it tasted spot on. 

The fire is lit. Unfortunately we had a chicken disaster. I open the whole chicken and it didn't smell right into the trash it went. Mrs skreef is down at the local grocery store right now grabbing up some leg quarters. Just a minor blip in dinner.

Well it’s done. Putting my 23 up for sale. Question is where to post on this forum? Want to post it here first for a week before listing elsewhere.