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It has been a while so I made jerk pork chops with peas (red beans) and rice last night. Monster pork rib chops were rubbed with Carib dry jerk then Walkerswood jerk seasoning, grilled direct on a hot fire. I didn't use any pimento wood or leaves as it was going to be a fast cook. The beans and rice were cooked separately with scallions in coconut milk, then combined at the end. I took a plated photo, but it was really unattractive (just pork and rice on a white plate) so I didn't post it. Flavor was good (spicy) and we had another 2002 cabernet with it, this time a Chappellet Pritchard Hill.

This is all of your fault. But damn best rice I’ve ever cooked. Sent from my iPhone using Tapatalk

Gorgeous day today. Bumping 60F, sunny! Was comfortable on the deck in a t-shirt. Tossed on a Trader Joes' spatchcocked lemon rosemary chicken. Started out direct on the upper grate at 350F with apple wood chunks. After an hour, dropped down to the main grate and flipped over (skin side down) for the last 30 minutes. Plated with my "cheat" jollof rice (with a little help from @Jon B. spicy tomato oil and @tekobo Northern Nigerian chile powder). Roasted carrots and green beans. Should have staggered the green beans, as they came out a tad "crispy!" LOL!

Fair warning......... it's only just beginning! "These" people are expensive 😁!!!

@jonj not only the food but the wine sounds great too. 2002! @tony b nicely done as usual @Basher picture perfect ham

Another direct grill inside out burger Steven Raichlen style. This method is so good! Sent from my iPhone using Tapatalk

Finally got my 23 Ultimate at end of Feb. after a long 6 months(This was research, ordering a 21, changing my mind to a 23, Dennis building the 23, then the shipping(container shipping was a longer process and then freight from LA to Ga. during bad weather took an extra week ). Was without a smoker grill for that time too. Sold my green egg (thought it would take longer to sell, but it went in a day). Thanks to tcoliver, tekebo, this forum, and especially Dennis during this journey. Following Dennis' instructions, uncrating was easy. Moving around back was level ground, so fortunately, I didn't have to remove the lid. Only one step to navigate to the deck, used the pallet ramp upside down with a board on top and up she went. Had help from my neighbor and my son in law, who did the pose.

To celebrate the last of the snow finally melting off my deck, country style ribs, rubbed with CYM and Dizzy Pig Crossroads with a big pinch of Northern Nigeria chile powder, direct, main grate, 250F with peach wood chunks. I typically find the Crossroads to be a tad sweet, so I like to blend it with a spicier component. (FYI - I kicked up the Suya rub with some of this chile spice - worked!) Plated with porcini mushroom risotto and sautéed green beans. Note the snow patch is gone!

Steak night last night. Kansas City strips with baked potato, roasted brussel sprouts and carrots (thanks for the reminder, Mac!), with a 2002 Spottswoode Cabernet Sauvignon.

Trying to perfect my Detroit style pizza. Used the King Arthur recipe for the dough and did 2.5X so it would fit my giant Lloyd pan. I added garlic powder and Italian seasoning to the dough which I’m sure will make the purists shudder, but it was pretty tasty. My family likes it loaded up so we used mozz and muenster (can’t find brick cheese anywhere), pepperoni, chopped kalamata’s, and thinly sliced onions. Cooked at 450, no stone or steel and the crust was nice. Not as chewy as I wanted but we ate it all. Bottom pic is the finished product, although it’s hard to tell.

Certainment!

Nice one. Almost a twin of mine. Guess you will cook the best food in town. Envoyé de mon iPad en utilisant Tapatalk

Tony, you are making me hungry and thirsty.

Awesome @BOC. It's Official - Welcome to the KK Club!

Second try's a charm. Based on my bread baking recipe, I guessed a Bao dough recipe based entirely on freshly ground flour, 2:1:1 Soft:Red:Rye, and raised the hydration. Handled like a charm. Back to my advice to just cook BBQ as I know best how to do, ignore any proposed techniques from books on producing filling.

My favorite local grocery store started their 5 for $25 meat sale today and I picked up a ton of great meat. Their meat dept. is top notch! First cook was Steven Raichlen’s inside out cheeseburger, I’m sold on this method! Also a Maharaja Imperial IPA for you West Coast IPA fiends like me. [emoji482] Sent from my iPhone using Tapatalk

Hey @Basher. I have a copy cat donabe shelf ala @Syzygies I use black rice cooker the most, every other week. The white steamer whenever I want to steam something and want to be reminded how beautiful donabes are. The big donabe on the far left gets used for nice stock based winter meals and the soup and stew donabe on the far right hardly ever gets used which is a shame. Note to self - reach for this when next making a stew. Our favourite recipe so far is this duck and tofu hot pot from the Donabe book I recommended earlier in this thread.