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Tonight's beef rib dinner. Their ribs are very nice. Simple prep - flaked salt, fresh ground black pepper, garlic powder and purple crack! 4+ hours direct at 250F (with Guru), smoker pot with post oak, mesquite and coffee wood chunks. They would have been fab-u-lous, but I over salted them. Was thinking that they'd be like a brisket - put an abundance of seasonings for the crust, so that the whole bite would balance out. However, beef ribs aren't as meaty as a brisket, so they were a bit overkill. The gravy helped a lot. Plated with roasted carrots, red onion & parsnips and sous vide mashed potatoes (perfect!!)

Beef roast on the KK today. I did use the double bottomed pan under the roast and collected a few dripping and will make beef gravy with that. It doesn't take much to get a tasty gravy. Now I must go and make that gravy.

Second time doing pork belly. Last time I couldn’t get the crackling right. So this time I started at 300C to puff up the skin quickly then reduced the temperature to 140C for 3h - did before KK was heat soaked and put in cold grill grates and the deflector stone slab to absorb the heat inside. Gave it another blast at 300C for 15mins at the end. Sweet & spicy rub - sugar, cayenne, garlic, onion, cumin - with just a bit of olive oil and salt for the crackling. Great fun.

OMG, MacKenzie! That just looks PERFECT!!

Nice, simple and yummy, MacKenzie. Tonight I was playing around with some Moroccan stuff that I picked up. Two versions of Ras el Hanout and two versions of Harissa. Chicken was the canvas to paint with these spices. On the grill, with coffee charcoal and coffee wood chunks. Finished. Plated with a side salad, rolls and quinoa with Moroccan spices, raisins, onions and green olives. Garnish is roasted lemon slices, toasted almonds and parsley.

I have a pot of Boston Baked Beans in the slow cooker right now and I used my bacon ends in the recipe.

Well, to take it to the next level to match the weather today (cold, rainy & very windy), I took the 2 leftover ribs, cut them up, and used them in a pot of chili! That was a great way to use them up and knock down the extra saltiness. Chili has another 30 minutes on the stove and it's coming along nicely.

Thanks, Bruce. It has been a long time since I did a beef roast and now I'm wondering why because it was very tasty and the Meater took it to the perfect temperature.

A meal like that will get you through the cold weather @tony b!

Mac that looks perfect! Nice cook bet it tastes as good as it looks, send me a slice please lol

That is a real comfort meal, Tony.

I get them ready and reach out for an address when they are.

As the current saying goes - "Stay in your lane, bro!"

Would buy a KK any day of the week over that lol yes they sound very confused wonder why they would try to get into selling kamado's when there bread and butter is selling hyhrid gas grills and outdoor kitchens i think they should stick to selling that 25k plus gaucho lol

Gravy is done and I now have the bones, etc in the slow cooker to make stock. This roast just keeps on giving and giving.

Noticed that not much exchange was in flavor so I decided to do the unfathomable and burn my KK shipping crate. Well, over the past few years since I recieved my KK I stored the remanants of my KK shipment in the lower 40 of my backyard. That's the lower 40 sq feet, and as time progressed opposition arose to having a piece of junk hanging around. I tried as long as possible { 2+ yrs} to save this important artifact unfortunately, time and acid rain became my enemy. Recently, while out in the yard I approached one piece and wanted to change it's location,...it crumbled in my grasp. Geez, I was devastated, as you could imagine.....life goes on

Burn baby burn

Just a little busy here so needed a fast simple dinner and it couldn't have gotten much easier that lasagna and squash both previously cooked.

I baked a loaf of sourdough this afternoon. Mostly white flour with 15% whole meal thrown in for good measure. Sent from my iPhone using Tapatalk

Just another loaf with fresh milled Turkey Red and rye.

I made two and fitted just a few tweaks in a bit while my KK was in the zone, temp wise. The first, a lighter crust cooked at 530-40 for 15 min had a nice even brown crust. The second laid in a couple mins longer and was crusted along the edge and darker along the bottom yet neither was a condition affecting taste, I found it crispy yet holding together well. Notice the parchment paper, a tell tale sign of the bottom crust or a signal to where your at. Fresh tomatoes from the garden and geeeez they took there sweet time. One looks like Ireland and the other is Madagascar...you decide. Cooked up high, 3rd zone near temp gauge where everyone knows, except one that doesn't.

For low temp cooks, I use a starter cube. I place it on top of the full basket and put some smaller pieces of charcoal around it. The chips from last cook's smoke pot work great. For higher temp cooks, or if I need the cooker up to temp faster, I use a chimney with just a few pieces of charcoal and pour the lit charcoal on top of the full basket. I use empty charcoal bags as the tinder under the chimney. I have never had the charcoal not start. I think it works best to close the lid and allow the top and bottom dampers to draw air through the charcoal.