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Last night's dinner . Tri tips finished with a board sauce , lobster tails with grilled lemon , and asparagus . Everything cooked on my KK 23" Ultimate . Came out great if I do say so myself , and was enjoyed by all.

The Australia Day bbq hosted by the expat association was cancelled last minute because of the corona spread - so we decided to throw a last minute bbq instead (yes Aussie day was a couple of weeks ago but it was Chinese New Year so the bbq was scheduled later as to not conflict) Lamb shoulder, beef rump, snags and salad! Yum! Rump was nice a simple with purple crack and salt, lamb with nude. Sent from my iPhone using Tapatalk

Did another sourdough loaf today, no yeast was used and the bulk fermentation was in a coldroom at the ideal temp. of 55F. The fermentation was for 16 hours. Immediately after that I took the dough to the kitchen, formed the loaf and set it to prove in a pan for about 4 hours. Then baked. Had to figure out a taste test for this bread which is sour, how about a smoked cheddar grilled cheese sandwich?

Sad, yet heroic!

You're killing me with that grilled cheese sammy, MacKenzie!

Sad thing is , I'm allergic to shellfish and couldn't enjoy the lobster. Cooked those for my wife and daughter.

And THAT is how you do that. Can’t beat a great board sauce with a perfectly cooked tri tip. But then you went and added lobster tails to take it over the top.

That looks interesting, Basher. @MabelLouHoo, thanks, nice to see you back.

It’s done. Close this week. The Tucker boxes get to do their thing next weekend. Stay tuned...

Marinated some lamb chops and some prawns for the salad . Sent from my SM-T835 using Tapatalk

I was given a new smoked onion salt by my son in law whom acquired it from the manufacturer he designs the product containers for. I applied the salt to both the salmon and the steak. For the steak I ground the salt into a fine powder and applied that with some cracked pepper. The salmon recieved this salt as in it's chunky form with a few additions. I used my meater for gauging the steak doneness as demonstrated. That was the left hand model, I also have a right hand model. Last pic without the flash and thanks for lookin

It’s been 30 days since the 32BB was delivered. It’s been fun learning and experimenting with the KK. Thanks to everyone who gives advice and encouragement on the KK forum. Today was a first for me. I finally have developed the trust to leave the KK at home alone for 3 hours while it slow cooked baby back pork ribs at 250 degrees. The KK held constant. I cooked them for a total of 6 hours using Rockwood lump charcoal and cheery wood for smoke. I never opened the lid for 6 hours. The ribs were amazing, no leftovers.

Trust the welsh to have a 7 letter word with 1 vowel. I caught the wrong train in Wales and ended up lost. I had to call some friends and spell the name out because I couldn’t pronounce it” C W M B R A N” Sent from my iPhone using Tapatalk