Leaderboard

Boudreaux and Thibideaux were doing some salt water fishing when a boat pulled up nearby. A guy is decked out in nice scuba gear and sits on the edge of the boat. He then falls into the water backwards and continues his dive. Boudreaux says "Hey Thibideaux, why do those divers fall backwards into the water?" Thibideaux says "Boy, you sure are dumb. If they went forward, they'd still be in the boat." Howdy people! Long time no see.

@MacKenzieJust so you know your efforts weren't wasted, we completed our first batch of the KA hamburger buns. 6 regular and 4 sliders came out of the recipe. We planned on having burgers tonight but a swarm of bees took up residence next to the grill and we spent the evening contacting the local beekeeper club and having them come out. No burgers but we did eat several buns after they came out of the oven just now. Burgers tomorrow night.

I dug out some rolls from the freezer for burgers today. Did a nice slow cook about 300F. Also added some black garlic to the burger meat mix, those are the black spots in the pattie. It is very mild. Flip time. Done. Loaded cheese burger. Those tomatoes are from last summer. They were semi dehydrated then frozen. Some good.

Thanks, Steve. I am so stuffed. LOL

And here's latest, after applying some of Boo's Block Cream, which has really made a significant improvement. I think maybe one more application after this is thoroughly dried....

I think I will need to make another batch just so I can have one with a burger inside. to say the family loved them was an understatement.

We planted some mint many years ago but had to dig it out after only a few seasons. It had taken over the entire area. Probably best if planted in a barrel, like ckreef's traveling rosemary.

There will be a couple of nice cutting boards from the off cuts Jon.Today there were two chippies, four stone masons, one sparky. Same tomorrow plus a plumber to give me gas to the cooker over the Easter weekend. These are expensive days. Tomorrow being Thursday before Easter I’ve promised them all a cook up on the KK. My chippies are keen offset smokers and kettle cooks, and my Croatian stone masons cook everything over fire. They’ve requested smoke flavour from the red gum off cuts. Chook thighs and lamb shanks are on the menu. These guys rock up to every worksite with a plug in George Forman grill for their smoko! Here it is tucked away for the night....... on top of their microwave. What happened to the peanut butter sandwich in a paper bag? Sent from my iPhone using Tapatalk

When you're only traveling from the front yard to the backyard the hosta was a bonus (actually it resided in the backyard all winter). Did you all notice the other plant? An Italian oregano if I remember correctly from a couple years ago. It too survived the winter. We have a few more plants to decorate the backyard campsite with. Just waiting for the weather to warm up a bit more before we move them out of the house.

I had a family tragedy that kept me out of the loop for several years. I'm going to try to keep irritating you guys with bad jokes, especially Tony. Nice to see that you're still on here Mac and still freezing and cooking away. Take care.

Mint is great but look out, it spreads like wildfire. You really have to actively contain it.

Here's the before and after, using a natural Dutch oil application. I was pleased with the results, and the wood should be protected now for a year or so.

Tonights dinner , twice smoked spiral ham with a pineapple bourbon glaze and baked potatoes .

B&B & Fogo seem to be well liked. Sent from my iPhone using Tapatalk

@Steve, you'll have to use my trick, hide them.

Nice to see those buns. I just do mine free standing. I hope to get the KK going for burgers today.

Guess those workers want a hot lunch, you'd think a sandwich and down time would be better.

Post the plant list please Troble. I am interested. That citrus sounds very cool. BTW, Did you know you can do this with any tree? It’s training the tree to grow two dimensionally along a wall through clever pruning techniques. I’ve thought about taking some topiary/ espalier lessons to better understand these techniques. A suggestion for your fresh herb mix- fresh mint. Sent from my iPhone using Tapatalk

Tony I think that was more from the bristles in stainless steel wire brushes. They don’t break down easily. The steel wool is mostly iron and corrodes pretty quickly. However, I do remember reading from Dennis that the steel wool can react to the stainless steel grates and cause pitting in the grate if the wool fibres are left in contact with them. Steel wool is not recommended. PBW is my new favourite. Sent from my iPhone using Tapatalk

That's one option, for sure, but involves spending $$. However, it sounds like your nestling the Dutch oven down in the charcoal basket, taking up precious real estate. You don't need to do that. Just set the cast iron pot on the top of your full charcoal basket. You should have enough clearance to be able to put your lower grate in to set up for an indirect cook. I use both of those charcoals and have no problem with a long (12+ hour) cook without having to reload. Once heat soaked, the KK is very efficient in maintaining temperatures without burning a lot of charcoal.

Nice outing and camp cooking! You know you could have gone to the beach, as your Governor just ordered them re-opened.

The perfect plan and that peach slump is driving me crazy.

Very nice!

It was sunny here too although it was windy. Decided to fire up the KK for a cook right after I put the snow blower into hibernation for the summer. Started this last evening, guess what it is for? and now there are two. Getting dressed. Ready for the KK. Baking. Baked. Since it appears that spring is here I've taken down one of the ODK screens and put it away. It's the start of good things. I let the KK cool down to 350F and baked some Molasses Cookie, aka to me as Ginger Snaps. Love these things.

A nice sunny day here yesterday (unlike the cloudy day today), so back to the grill. Another one of those bigass country style pork ribs - Cuban mojo marinade this time, rubbed with Sucklebusters BAMM Indirect, 275F with hickory and cherry wood chunks (leftovers from the smoker pot that didn't burn up). Plated with drunken black bean (awesome!) and yellow rice. Not authentic, but a big dollop of guacamole on the side. While I was having my mojito on the deck during this cook, an owl began to hoot very loudly from my neighbor's evergreen in his backyard. I couldn't see it for the foliage. After a couple of choruses, it got a reply from another owl down at the bottom of the hill. Next thing I know, the owl from down below had flown up into a tree in my backyard and the ensuing conversation got a bit more intense. Territorial squabbling I suppose. I ran and grabbed my camera and managed to get a picture of the owl in my yard before the squabble ended and they flew off in there separate ways. Friends that I showed this picture to have said that it's a Barred Owl. I guess they are fairly common around here. I hear them a lot, but rarely get to actually see one.

I have made these and like them a lot. Hamburger Buns https://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe#reviews 170 to 227g lukewarm water* (I used 180g.) 28g butter, at room temperature 1 large egg · 418g Unbleached All-Purpose Flour 50g sugar 1 1/4 teaspoons salt 1 tablespoon instant yeast *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time. TOPPING 43g melted butter INSTRUCTIONS Mix and knead all the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough. Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk. Gently deflate the dough and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy. Brush the buns with about half of the melted butter. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust. Cool the buns on a rack. Yield: 8 large buns. (92g or 93g for 8 buns or 82g for 9 smaller buns.) · For slightly smaller buns, divide the dough into 12 pieces instead of 8. Bake the buns for 12 to 15 minutes, instead of 15 to 18 minutes. And how about "slider buns" — about 3" in diameter? Divide the dough into 24 pieces and bake for 12 to 15 minutes.

Gorgeous top! I'm sure I wouldn't cut on it either. But, think of the nice cutting board you can now get to go with it.

Paging @MacKenzie, we need some bun help over here. 😁 Nice job on the burgers!

Burgers last night on the 42. I wish I would have had some buns, but not worth going to town and dying over. Hope everyone is staying safe. Sent from my iPhone using Tapatalk

Looking good nice spin Sent from my SM-T835 using Tapatalk

Lamb shoulder rotisserie this Sunday evening. And here it is on the turn while I carefully watch my beer. This was good... sorry no plated photos, gobbled up too quick. Sent from my iPhone using Tapatalk

Now all you need are hands on that clock, two pieces of chives should do it.

Well, the rains finally came and the cooking out streak ended. 😪 But, all was not lost, Indian spiced fried shrimp, with homemade pesto & cream sauce on angel hair! While not grilled, it didn't suck!

Indeed. Sliced up and fried like bacon, with sous vide eggs on thick toast. btw - was watching Cooks Country last night and used their SV technique on the eggs = 167F for 12 mins, then 1 min in an ice water bath.

Others will have their own opinions and procedures, but here is what I would do. First, wash the exterior with soap and water to get the surface dirt off, then dry. Second I would use Zep Fast 505 to clean the grease and stubborn dirt from the exterior. You can also use a Mr. Clean Magic Eraser with the Zep for the stubborn areas. Third, rinse and dry to remove excess Zep (or whatever your chosen cleaner is). Fourth, now the surface is clean, carefully check all the grout joints to be sure they are intact and regrout if needed. You can obtain grout from the KK website, if you didn’t get any from the original owner. Finallly, I use Meguiar’s Ultimate Quik Wax to give a final shine to the tiles and stainless steel. I should add, all the above have been recommended in various Forum threads over the years.

Today I chose to toss a few drumsticks on and practice with the settings and I did pretty good with getting my temp to settle in the saweeeet spot. You talk about moist. Makes you appreciate cooking to internal temperature some kind of bad. I now know how owners feel and what they mean when they say the food of a KK is awesome.

Seems as if you could have slid some half-size boxes underneath the pallets and gotten a few more in. 😉

My family enjoyed the steaks and so did I. I will be back at it tomorrow.

What I learned today was that I got the grill stable at 350. It stayed there solid all night. I didn’t have my grates set up the correct way. I didn’t have my seer grate close to the coles. I prefer to seer first. I didn’t want change it I should have. Looking at the pic the fire was on the opposite side. I said screw it and decided to cook and experience food from a Kamado grill.

While we are hitting the low 70s here today , it is unfortunately short lived. Cold returns on Thursday with a high of 45F and a possible hard freeze (28F) overnight. I'm worried about the blooms on my tulip tree and the flowers that have just sprung up in the yard. Long term forecast says we aren't warming up a lot anytime soon - lows in the upper 20s all next week. 😪