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Bucked up and wrestled the frozen cover off the KK last night (freezing rain and snow over the weekend) to do a nice fajitas dinner using a skirt steak (Thanks, Jon!) marinated in tequila (why not?), lime juice/zest, cilantro, green onion, garlic, EVOO and SuckleBusters Gunpowder. On the KK, direct, with mesquite @ 350F. Plated up with all the fixings, including some Hatch chiles that I'd roasted and put up last summer, and a nice bowl of chile beans (under the cheese!)

Tried the Meater for the first time tonight. I am very impressed. Really easy app with good functions to preset different meats, cuts and also adaptive for tailoring. Boned out lamb shoulder. seared first down near the embers with a bit of sea salt and cumin. Then finished up high with the Meater in place and added garlic and basil after the sear so it didn’t burn. The time left until target temp is a great function and the ambient temp on Meater read 10 deg f( 5 deg C) less than the Tel Tru in the dome. That’d be about right given there was a tray under the lamb for indirect indirect finish. I had to leave for an hour as soon as I pulled it off the KK and by the time got back the kids had devoured most of it. Here is my leftovers plated. Looking forward to trying this further with the rotisserie. Sent from my iPhone using Tapatalk

Ribs turned out great .Looking good ...ready to carve.. Oh yeah got a bit of a smoke ring. . And plated decided to slice the meat of the bone .. Sent from my SM-T835 using Tapatalk

As if - pfft! You're the MASTER of beefies!

'Comedy gold': A UK journalist has fallen for a drop bear prank that's gone viral http://www.abc.net.au/news/2020-01-13/uk-journalist-pranked-into-holding-a-drop-bear-during-bushfires/11863942 Sent from my SM-T835 using Tapatalk

That's alot of work for a sandwich, what kind of condiments work with this. Like the stone crock, looks to nice to be ancient

The brisket turned out nicely, looking forward to this for lunches this week Sent from my iPhone using Tapatalk

I’m cooking a small bit of brisket flat today, ready for lunches this week. On the KK with some Jam wood for smoke, more pics to come as the cook progresses. Sent from my iPhone using Tapatalk

Burger with the lot missed half the pics lol Sent from my SM-T835 using Tapatalk

This sandwich has been a few weeks in the making. I started the kraut exactly a month ago today, inspired by a huge, overgrown beetroot from the allotment that needed to be processed into something good. I found a recipe with that used beet, cabbage, onion and green beans. The kraut has been sitting quietly in the corner of our dining room for the last month, fermenting away in this crock pot. I tasted it today and it was just right. A bright sour taste. Into jars and into the fridge. I have made salt beef a few times using this recipe: https://www.dailymail.co.uk/home/moslive/article-1359876/Salt-beef-You-make-dont-forget-tell-half.html I usually use rolled brisket but this time I bought a hind quarter of beef and so used a silverside instead. Less fat. I hope that won't mean less taste. The salt beef has been in the cure for a week and, usually, the next step requires me to boil it for about three hours. We are going out this evening and I wondered if I could cook the salt beef sous vide instead. I looked up a few recipes online and they ranged from 48 hrs to 3 days at 60C. Given I am due to be away for work and will return at about the 60 hr limit, this seemed ideal. Here is the beef vacuum packed: I have put the sous vide machine on my husband's work bench in the plant room. I have also told him it is meant to be there and I have not forgotten it.. All that remains is to make the rye bread for the sandwich of the year. The shaped loaves are just waiting to go in the KK. I am looking forward to this sandwich. A fair bit of effort but a lot cheaper than a ticket to New York.

Made a nice quesadilla with the leftovers for lunch.

Nice cook Tony!!! Looks delicious.

Perfection!

Only probe out there that will do this! That's why I backed it during their Kickstarter funding.

Can't wait to hear how it all turns out - I just know it's going to be fab!

That really is a sandwich adventure. Looking forward to the finished product and the review.

Pork Ribs on the 32BB at 6 hrs and 250 degrees with a little pecan smoke. Black bean soup with poblano peppers and left over KK rotisserie chicken.

Lasagne tonight. First time in the KK. On the plate. 1.5kg of beef with greens that had to be trimmed from the new vegepod. This thing is unreal. Possum proof, grub proof, no more pests eating my veges. This was after planting seeds 6 weeks ago. Sent from my iPhone using Tapatalk

Probably sleeping on the couch using divorce papers as a pillow - LOL But I did get away with buying her the fire pit because that was something she wanted.