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Following 3 hours of “winter” in Atlanta yesterday we were back to 55-60f and sunny today! So . . . ~5lb boneless rib roast with mushrooms & onions and green beans. Salt, pepper, garlic, onion powder - reverse sear. Everything cooked on the KK - Cheers.

LOL! Did they cancel school?? I grew up in the South and school was cancelled if we saw any snow on the ground - period! Tonight's dinner - a Trader Joe's Cabernet Pot Roast, with an extra hit of coarse black pepper, indirect, over coffee wood charcoal, with chunks of mesquite and post oak, at 250F. Plated with melting potatoes, steamed broccoli and mushroom gravy.

I cooked a little bit of brisket and pork belly yesterday. The brisket is for lunches and my daughter and the pork was for bao buns. I’ve also just finished bottling a barrel aged sour porter that’s been sitting in an American oak whisky barrel for the past 8 months, really looking forward to trying this one! Sent from my iPhone using Tapatalk

Tri tip and shorties I cooked this weekend gave a Tip a mixture..on it goes..carved nicley. .nd plated with air fryer chips and veg. . I went a lime theme on my shorties. . On they go over jam wood. . Looking good. . And carved yum so juicey. . And plated my new black plate makes it shine lol. . Sent from my SM-T835 using Tapatalk

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

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

Ha. No I have not tried it nor have I run out of cupboard space. Looks suspiciously like a tagine and I already own one of those and don't use it very often. I do use a cast iron Dutch oven when I bake loaves indoors but I don't think I have done a comparison to see what it is like without and whether it is actually worth using the Dutch oven at all. One more burn mark from a hot Dutch oven and the time will be ripe for a test that allows me to ditch all such crutches.

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

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?

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

Have moved recipe trials to the orient. First go at Chicken Satay and Chicken Teriyaki (next time I’ll do more than two skewers!). Served with Satay sauce, Teriyaki sauce, Nasi Goreng and Coriander salad. Used good ol’ Pestle and Mortar instead of liquidiser. Took a long time...

Well, I did it again. Another Kickstarter knife set. Different guy, but the same idea - Japanese style knives made in Germany. He's only making paring knives, which is why I went for it, seeing as I have a bazillion Chef's knives already! They finally arrived yesterday. Sorry for the dirty cutting board. I didn't realize it was schmutzed until after I took the picture. Nice feel to them and they were pretty sharp right out of the box - paper test. I did give them a quick stroke on the steel and good to go! I didn't have the heart to dirty them yet, but soon!