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Dinner tonight - Moondancer Oysters from Maine smoked on the 32BB with a dry aged ribeye on the side.

I made this.. Awesome.... My loin was about 3lb, took 70 min @ 360f... Beautiful too!

Thanks to the Aussie dollar dying in the arse and Dennis only sells in U.S dollars .Ora is getting worth more by the day lol .and no it's not for sale. Sent from my SM-T835 using Tapatalk

I had to dig deep to find pictures of me in the 70's. Found one. NOT sharing!

Cinnamon Raisin Sourdough with 30% Fresh Milled Hard Red Wheat. Dr. Fauci says I'm not allowed to give you any. SAD!

Thanks Mac my beard and hair have slowly over the years turned white lol. I try to keep my beard short so people will stop asking me if I play Santa at Christmas time LOL.

Finally! These rye loaves were made of equal proportions of flour and a mix of sprouted rye grain and seeds with a very small amount of malt extract and lots of water. Simply delicious.

Dang Herbie, your hurting me, that looks like a fine meal, I love smoked oysters. Our good kook today were legs coated with Stubbs original BBQ sauce. Had this little fellow learning to fly a few feet away while I was cooking, Mamma was very excited, flitting around, bringing him pieces of a worm she had. He finally made a few short flights along the fence line and was gone. He will be back at my feeders soon. This is a Cardinal chick.

Was inspired by MacKenzie's burger cook, as with the lockdown, I'd been jonesing for a nice juicy burger! Local supermarket butcher counter does these nice pre-formed patties. I picked up some on my shopping run yesterday (on sale, too!) One on the left is a bacon-cheddar cheese and the other is jalapeno-pepper jack cheese. On the lower grate, direct, post oak chunk. All dressed up. That's not basil, it's some spinach that need to get used up. Hey look Aussie - no beets!! Served up with some onion rings from the air fryer.

Argh.. Tape just doesn't work.. Called them today and Kevin from the development team at Thermoworks will be calling me tomorrow with ideas to make these work in the Guru port..

As a retired mechanical engineer, I resemble that remark!

I know where mine are and I'm definitely NOT sharing!

Speaking as a recovering fluid dynamicist -- and I don't want to get overly technical, but -- holes are really lousy at holding steam in.

Roast Ingredients: 2 lb pork loin roast 1/2 cup brown sugar 3 cloves garlic, minced 1/2 cup chopped apricots 1/4 cup chopped craisins 1/2 cup chopped pistachios 2 tsp ground ginger 1/4 tsp salt 1/2 tsp pepper 1/4 tsp cinnamon Dash of ground cloves (tiny dash, like 1/16 tsp, it is easy to get too much) 1 TSP honey 1/2 cup apricot nectar Glaze Ingredients: 1/2 cup apricot preserves 2 Tbs butter 2 Tbs apricot nectar Directions: 1. Start a fire in your KK, let the dome temperature get up to the 350 - 400 degree range and heat soak while you prepare the roast. The roast will cook with direct heat on the main grate. 2. In a small bowl, combine the brown sugar, garlic, ginger, salt, pepper, cinnamon, and cloves, apricots, craisins and pistachios, mix well. 3. Add enough honey to make the mixture hold together. 4. Trim excess fat from the roast. Using a long thin slicing knife spiral cut the roast about 1/2 to 3/4" thick, cut it like you are unrolling paper towels. With my knife it is easiest to lay the knife handle on the cutting board and hold it so that the blade is parallel to the board surface. Like this: 5. Continue peeling around the roast until the whole thing is flat, then trim it into a rectangle 6. Rub stuffing mixture evenly over flat surface of pork. 7. Roll up pork, beginning with short side (you want the grain of the meat running parallel to the roll direction, so that when you slice the roast you have short meat fibers across the slice, not long meat fibers which follow the shape of the pin-wheeled meat. 8. Tie with string: 9. Pierce pork all over with metal skewer. Brush apricot nectar all over the outside surface of the meat. Let stand 15 minutes and repeat. 10. Place the roast on the main grate. Insert a meat thermometer into thickest part of roast. The roast will be turned several times during the cook so I find it easiest to insert the thermometer into the end of the roast. It doesn't get in the way of turning that way. If you like a little smoke flavor add some wood chips, fruit wood works well with this recipe. 11. With the KK, after the dome temp has stabilized at between 350 and 400 degrees the fire is pretty small. There is enough distance between the main grate and the fire that the roast can cook for 10 - 15 minutes without the side towards the fire getting too brown, even though it is covered in the sugary nectar. Turn the roast a quarter turn every 10 to 15 minutes so that it browns evenly. 12. When the internal temperature of the roast hits 140 degrees it is time to remove it from the grill. It will probably take about an hour depending on the KK temperature. Cover with foil and let it rest for 10 to 15 minutes. The internal temperature will rise a few more degrees during the rest. 13. Meanwhile, in a 2-quart saucepan, melt butter over medium heat. Stir in apricot preserves and apricot nectar. Cook and stir 1 minute. Cool slightly. 14. Carefully slice the roast (slices about 1/2" thick): 15. Top the roast slices with the glaze when serving. Note - 140 degrees is below the latest USDA recommendation (145 degrees + 3 minutes rest) as a safe temp for eating pork. To me, the roast will be too dry if you cook it that long. I pull pork loin and tenderloin roasts off the heat at 140 degrees (maybe even 138). If you are interested in reading more about meat food safety this is a good source: http://www.amazingribs.com/tips_and_...ure_guide.html This is my wife's favorite roast, period. The flavor combination of the stuffing and glaze is amazing. Pinwheeling the roast actually goes pretty quickly once you have done it a time or 2. It really helps to have a long thin slicing knife. The most time consuming part of this recipe is chopping all of the garlic, dried fruit and nuts for the stuffing. It is well worth the effort.

I'm pretty much all in on ThermoWorks stuff, but won't be buying a Billows until they make it work correctly on a KK.

One Kamado is definitely not enough and if 2 is better than 1, than 3 is better than 2. Not that you couldn't do it with 1 or even 2 Kamados, 3 just makes it easier. Potatoes and carrots on a Primo Oval Jr When those were close to done I did a 500* forward sear on the 16" Komodo Kamado using Grill Grates. I then moved them over to the 19" Komodo Kamado to finish low-n-slow. I pulled them at a IT of 130*. Almost ready to pull. While all that was going on Mrs skreef made a cheesecake with peach topping. Dinner and desert was served.

Charles those steaks look soooo good I can almost taste them from here. You know if 3 KK’s are good 4 would be better, just saying LOL

I just stopped work for a little while and stood at my kitchen counter to eat something that sounds disgusting but was delicious. A slice of seeded rye with marmalade and a tinned sardine on top. Great combo. I used this combination of clear plastic container and sieve. Soaked the grain for 6 hours to start with, drained and then rehydrated for a minute or so twice a day, drained and tipped the drained grain into the plastic container. Left container on kitchen counter. Did this for three days and then made the bread. The maths was fun. Weight of dry grain was said to increase by 65% so I stood in kitchen trying to figure out what to ask Alexa to calculate. End weight divided by 1.65 was my solution and, on that basis, there wasn't much wasted at the end. I couldn't quite bring myself to use the remaining sprouted rye in salad, smelled just a little too funky for me Funny. I felt grown up, branching out from making standard boules to using a loaf "tin" instead. The silicone form couldn't quite cope with the bulk and bulged out at the side a little. I am planning on my next loaf, using buckwheat. The recipes are from the Tartine No 3 book and the rye loaf is called Rene's rye.

How did you sprout the rye? My last loaf was also in a loaf pan. It felt like a crisis of principles, but it was in fact liberating to not have to restrict myself to doughs that can support themselves.

What's the story with the Trimaran Bruce? Sounds like huge fun to get to build and go out in your own boat.

At first when Sygyzies posted his pix I thought he was having some fun with us, now I realize he was just warning us what we all are going to look like when this pandemic lock-down is over.

That’s me with the beard on the left and the other one is me building my Trimaran

Hey Tekobo you can still send in a picture!

Correct Mac. Thanks Troble. Each day brings a new adventure. Check out the fossils in the new steps laid today. Sent from my iPhone using Tapatalk

I can't get enough of those crispy fried potatoes. Here they are again. I'm thinking I should keep boiled russets in the fridge so I can have these whenever I get the craving, well that might not be such a great idea.;) Those potatoes stay crispie right until the end of the meal.

This is my junior year High School ID 1978 and 18 years old in Bali on the last leg of a seven month Endless Summer adventure, alone with a backpack and board. This one is at SDSU two years later.. Ahh where did the hair go?

Were the 3 kamados at least 6 feet apart? Dr. Fauci wants to know...

Ahh, the seventies. Any good pictures of Dennis from then?

Sure sure.

Spoke with Kevin in product development at Thermoworks, he was very helpful and told me they are currently developing some adapters. One way or another, we'll get ya an adapter to be able to use their fan in the Guru faceplate on on your KK.

Very funny. Pequot that loaf looks perfect.... apart from the hole in it! Sent from my iPhone using Tapatalk

I see two burgers there Tony, one for you and one for me.

@ Tony, funny you should say that I had my whole potatoes on to boil and did some stuff on the PG. Well you know what happened, I forgot about the potatoes then when I remembered them I thought they'd go to mush because they were cooked longer than I planned. I guess it work to my favour because I could carefully break them up with my fingers. The best thing probably is to put the cooked potatoes overnight in the fridge. I guess the lesson to learn is to make sure they are really cooked not just barely.

I ordered one of the kiddie pools. For $15, worth a try, plus it deflates when I'm done with it. Storage space around my house is the most expensive real estate there is! My only issue is using it somewhere where the dog won't try and hop in it or drink it. PBW and Pooches are probably not a good mix!

Well, no wonder! Cooking those drumsticks right next to him/her...

Bread Loaf Baker Well, if it's European that makes it ok. I don't understand the lid. My portion control isn't good enough to just miss the lid as my dough rises. What am I missing?

When I recently went to my bread pan, I thought I was cheating. LOL I switched because I wanted the bread to fit in the toaster better and since I've had this hiding in my cupboard I decided I might just as well use it. It is an Emile Henry ceramic pan and they are making an Italian model and others.

Aussie I don’t blame for not selling your KK.where would you cook all those delicious ribs Lol

Unfortunately Tekobo that dream never came to pass, to make a long Story short I ended up buying my first house And that took up most of my time. That plus working 6 and 7 days a week didn’t leave me much time. I will have to say it was fun while it lasted.

Bruce, mostly the only difference from then to now is the colour of your hair and beard.

Maybe I didn't boil it long enough, even though the knife went into it very easily, but it didn't want to break up with my hands the next day? All it wanted to do was peel the skin off. So, I just cubed it up. I understand the "craggy edges" idea of it, as one of my other fav spud recipes has you par boil them, and rough them up in a bowl with the oil until the outer part is starting to break down. Then into the air fryer. Will keep practicing!

Pizza night.... Italian sausage, mushrooms, green peppers, and onions.

Another steak night. Ribeye, direct, lower grate, post oak & mesquite chunks. Tried MacKenzie's latest spud recipe. They do come out crispy. I'm looking forward to doing them in the air fryer next time to save on the cleanup.

I did a long time ago! Here's my Grill Dome!

How did you get a pic of Alice Cooper??? Love the faux wood paneling on the station wagons!

Thanks for the advice. Just did my second brisket. Never once opened the grill and it turned out excellent. I’ve been told the pics look dry which is odd because it’s by far the best, most tender brisket I’ve ever done.

I almost crapped my pants when the grill went rolling off the liftgate, thankfully two wheels came off and bottom off the grill rested on liftgate till it finished lowering to patio. The UPS guy almost crapped himself too knowing he was responsible for it. The christening will be tomorrow, need to get some fish or seafood to throw on there.

Busy day around here so it was cheated pizza for supper. The previously made Lebanese Mountain bread was the crust. Topped it off with sauce, semi dehydrated tomatoes( wow those things are sweet), prosciutto, fresh mozza, Parmesan, anise and fennel. Baked. Just before doing the pizza I roasted 3 pounds of carrots. My carrots were so big this year it only took 3 huge carrots to make 3 pounds. These are going to make carrot and ginger soup. More on that tomorrow.

Awesome cooks everyone, and happy birthday Aussie!! We cooked pizza tonight. KK at 300c for 1.5 hours to heat soak the KK and the stones. Sent from my iPhone using Tapatalk

Re: Apricot Pork Loin Pinwheel Roast We're going to have to make this. Too good. A bit of a stretch, but this reminds me vaguely of "cima" a rolled veal breast popular in Genova, Italy. Nice, France and Genova, Italy used to be the same region before the countries of France and Italy emerged, and I learned a very similar dish in French cooking lessons. But apricots? Yum. Moroccan rocks, they do fruit and meat all the time.