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Pork ribs Sent from my SM-T835 using Tapatalk

KK arrival day in December was super exciting. After all the excitement of uncrating was over, The Husband spent the next day breaking down the crates and saving the wood for different uses. This is where we have got to so far. The water collecting tank that we had rigged up on the allotment leaked and, over the years had destroyed a section of the shed wall. The Husband used the wood from the KK crates to fix up the side. He also offered one of the crates as a potential table for use on the allotment. I have found a better use for it. What is better than a free packing case as a table between two flashy new KKs?

More fun. A two panel mosaic of three (3!) nebula. The Spider (upper right), Tadpoles (middle), and Flaming Star (lower right). In spite of appearing co-located, Tadpoles is about 12,000 light years away and Flaming Star is right next door -- only 1500 light years away.

I think you must! A new kitchen/pantry design is always great fun. I would go for a dry ager over a wine fridge any day. Looking forward to seeing what you end up with. The fun thing is that dry aging does become routine but never boring. You have this to look forward to. This is one of three fore ribs of beef on the bone that arrived two weeks ago After two weeks in the dry ager, the one that I kept looked like this. Anticipation.

My cold room... 😉

Do you actually think he's going to get any sleep tonight? LOL

While the "design" part might be fun, the demolition and reconstruction almost never is! I remember mine like it was yesterday (actually 14 years ago!) I did not have a working kitchen for almost a month. The killer was the flooring contractor kept having issues with the tile order and pushed the whole project back over a month extra! What was supposed to be a little over 3 weeks, turned into 7! Always remember the remodeling mantra - How do you know when the contractors are lying to you? Their lips are moving!

Learned my lesson with this one! Will use 1/2 as much next time!

Ha! You forgot the First Rule of Chile Club: Respect the heat, do NOT treat it like a rub. Good luck with that. Who is going to take you up on this offer when even you @tony b, couldn't take the heat?

I made some boneless chicken breasts with the Northern Nigerian Chile Mix (upper left-hand corner bag) for dinner tonight. Simple paste of 1 TB chile mix to 2 TB of oil and a pinch of S&P, marinated the chicken for 30 minutes before tossing in the oven - Sorry, freezing rain here, so no grilling out tonight! OMG! I think she's trying to kill me! And as many of you know, I have a high tolerance for spicy! The flavor is reminiscent of Jamaican jerk, as I suspect there's Habaneros in it, but by the time I'd finished dinner, my mouth was numb! Thankfully, the Viognier that I was drinking came to the rescue! Willing to share some of the spice mix with others who think they are adventurous enough to try it!

Big props to @tekobo - for sharing. I used some of the new pepper soup seasoning (Home Taste) in a bowl of canned soup today. It's good. Did a side-by-side tasting of it against the original one that you sent me. This one is very similar in taste, but hotter. You’ll need: * 6 to 8 pieces calabash Nutmeg * 8 pieces Negro pepper (Uda seeds) * 1 tablespoonful seeds of Aligator pepper (Atariko/Ulima seed) **this makes about 3 tablespoonful pepper soup spice mix Note: some people add dried ginger roots and cubeb peppers(uziza seeds) to their mix, so feel free to add a little if you want to. Uziza seeds are very similar to regular black peppercorns. Use high quality black peppercorns to get as close as possible.

Now I agree Tekobo, dry Ager over a wine fridge. I have noticed that the dry aging fridge can keep wine, however, the wine fridge cannot double as a dry ager. Those German made Dry Ager cabinets look to be best. I think the US prices are also similar here in Aus. I found these local agers. https://mysliceoflife.com.au/product/cleaver-the-stag-dry-ageing-cabinet-copy/#top_of_page Tony during construction, the ODK will come into play..... every cooking on the KK. That’ll be fun. Sent from my iPhone using Tapatalk

Nicely repurposed.

Love the shed and table.

One more sleep!!!

Oooh. You’ve sparked an idea. My wife. She needs a shed...with a roll off roof...and high speed internet. Chicken and egg. I was a space nerd decades ago. All of my degrees are aerospace engineering. There’s a period of my life when I worked on big rockets that launched people into space. I couldn’t indulge my astronomy interests much in DC due to light pollution. We chose our new location, in part, by consulting light pollution maps, in addition to local food scene and wineries.

Soooo close. Not sure I would let him go RD. Tantalising. Sent from my iPhone using Tapatalk

That's frustrating. Feel for you. It'll be forgotten once you've got it setup and running.

Early morning. 20+ Lb beast of a brisket with an amazingly thick fat cap. Going to try it somewhat hotter than the last one, starting it about 275, and plan to raise that to 325 or so, hopefully finishing it in about 12 hours. IMG_0187.MOV

Tony, I am quite. The driver was really rattled by his boss on the phone and wouldn't wait for the crate to be put back on. I did ask him what the situation would be if it was damaged and he said it would be the responsibility of the delivery company. To be fair - it's not going to roll off the pallet and it is incredibly well protected with bubble wrap. I did feel a bit sorry for him. I wasn't cross with him at all - just a bit deflated.

Grilled Salmon on the KK16 with evo, salt & pepper. Missed framing the KK logo in the shot; it was too cold out to retake. Pulled at 125°F Plate with roasted potatoes and carrots, steamed broccoli. Pretty tasty with a 2017 Jericho Canyon Sauvignon Blanc.

Just for fun.

Bacon wrapped meat loaf. Ground veal, pork and hamburg with diced ham and salami de genoa. Diced carrot, fresh thyme, bread crumbs, eggs, garlic, worcestershire sauce, s&p, sauteed onion, buttermilk and a splash of hot sauce. Glaze with Ketchup, worcestershire sauce, brown sugar, white balsmic and a splash of hot sauce. Smoked in KK to an internal 145-50 over apple chunk. Pictures, but nothing sliced, sorry the kids were waiting. With stuffed potatoe bombs.