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@tony b my cucumbers started to flower today, as did the Thai peppers. Been harvesting my strawberries every morning the past week. Sadly the one thing I want most Aji Amarillo has not sprouted from seed

@tekobo I’m definitely obsessed. I’ve been pissed off all day about not executing my pork but good and getting flustered. I usually reserve judgement on my BBQ till I eat it the next day and I just ate it again, not terrible but nothing close to my standard for pork butt. I need to jump back on the horse again as soon as possible

The last time I didn't specify / seek a tire specialist, the gas station mechanic plugged a Z-rated tire on my old sports car (a 2000 VW GTI VR6, obscure but it gets offers every time it's in the shop). That wrecks the speed rating, not that I was particularly exploring it. Nevertheless, no one should plug a tire, it's not worth the risk unless you're plugging the tire yourself to get home from further away than you trust the spare, and planning to discard the tire as soon as you can. I agree with replacing the tire here.

@jonj yesterday at Torrey Pines South IMG_6966.MOV

Well with the hole barely on the side wall an inside patch probably would have worked. But with the money spent on the trailer I didn't want to chance it over a $200 tire. @Tyrus this time the truck has leather trimmed and full memory seats along with a bunch of other goodies.

I started to investigate those contraptions that people strap their animals to so that they can flip them. Not sure that they are needed, on reflection. If you heat soak the KK, and maybe turn the heat up at the end, the inside of the KK hood might give you all the heat you need to get the skin crispy without risking turning a nice, tender cooked animal. The pits where they get turned don't generally have a hood. Something worth experimenting with as part of your prep? Every friend who had some of the pig has waxed lyrical about how good it was. Now I just want to do it again, but even better this time. Who called this The Obsession?

I’ve never wrapped baby backs, whether 3/2/1, 2/1/1, or 2/2. I guess I’d call my method the 4/0: about 4 hours, unwrapped, at 225-250 until done. I typically use a vinegar-based marinade overnight and get pretty consistent results with good bark and competition mouth feel so am happy with it (as I should be since I’ve been cooking these for about 40 years). I appreciate hearing about your results and probably should try one of these other methods sometime to try it.

Higher education?! well it is 4/20!!

Nice cook Tony looks delicious

Chinese pot sticker dumplings with crispy chilli oil and black vinegar. Yum.

Country style pork rib marinated in Shio Koji and Dinosaur BBQ Wango Tango. Direct, main grate, peach wood, 325F. Plated with orzo with homemade pesto (grew the basil, too) and sauteed green beans & shallots, with a side salad.

I have been trying everything to get my Thermoworks Billows to mount elegantly to my Kamado Kamado cooker. I found a vendor online called Humphreys BBQ and took a $34 chance on a solution. It worked perfectly. https://www.humphreysbbq.com/products/the-rigid-billows-mount?variant=31141958680687 Simply attach this machined aluminum adapter to your billows, and plug your billows into the KK BBQ Guru port. Fits like a glove.

I remember my first "craft" beer (they weren't called that back then) - it was an Anchor Steam on tap at a bar in San Jose, CA back in '78. I was hooked from the get go!

Hey there Mr Destination Unknown, that's a beautiful ride and the coach must have been like 600 mice with magic. Sorry Bruce, I'd give it a go, it's actually borderline, every plug I've put in always stayed till the tire died...just sayin it would be a shame to let go of a tire like that, but it's not my choice though. So what can you say except, let the good times roll. Have fun

Just got this response from Dennis about the physical search: "Heylo Forrest, Sorry was at the factory yesterday and unable to work last night. Both containers have been released and are in the warehouse. hang on my friend.. soon. Dennis"

Yup, I was wondering if not everyone survived the meal!

Good to experiment before the "big event." But, control the number of variables that you change each time; otherwise, it's hard to do a post-mortem and figure out what worked and what didn't?

Well, no golf for me today even with high visibility balls. I guess I'll head to the market and find something to cook instead.

Ha, well said Tekobo. Have some fun with it Troble. It’ll tick all the boxes for flavour. A quiet cup of green tea will help get rid of the nervous tic! [emoji6] Sent from my iPhone using Tapatalk

When I tried the white corn masa harina from Masienda I thought it was OK. Today I tried their blue corn masa harina and I am super pleased with it. The tortilla came out strong and supple and tasty. I was extra happy because tonight’s dinner turned into a Nigerian-Mexican mash up. We have been ordering online from restaurants who are now shipping meals nationwide for you to experience their food and help them keep going through lockdown. A friend of mine had raved about this Nigerian place in North London, Chuku’s, and so I ordered some of their Nigerian “tapas”. I didn’t realise I had to order wraps to go with a couple of dishes on the menu and so held them over until tonight when I had time to make some tortilla. Wow. So Mexican’s weep when they taste a great corn tortilla? That’s nothing on this Nigerian weeping at tasting authentic Yoruba flavours in a Mexican blue corn tortilla with home made pickled onions. #Mash UP!

Some of the best whole hog that I've ever had came from a cookout at a local brewery for their 1st anniversary. They hired a local "legend" - Carl Blake from Rustik Rooster Farms, who raises only heritage breed hogs, to cook 4 different breeds for the cookout. Amazing. Plus, he did them all in La Caja China knock-offs. The Man!

Soooo. I have learned a lot today. We also had a lot of fun. Had friends arrive at 15 minute intervals to have a drink, make up their sandwich and go, making way for the next couple. Seven different couples were seen. Hurrah. What did I learn? Trying to pull the sternum together with thread didn’t work for long. The stitches burst and the stuffing came out. Luckily it just landed in the tray beneath and cooked off very nicely indeed. Next time I might stuff a bit of foil in at the top to keep the stuffing in the lower section which wasn’t quite so hard to keep shut. The pig shrank during the cook and started to twist within the cradle. I should have tightened up the prongs when that started to happen. If you want a pretty looking presentation pig then cook it on the main grate or maybe on the spit rod. The prongs on the cradle do bite into the meat. Don’t be disappointed if the skin doesn’t seem to be crisp when you take it out. The skin crisped up while it was resting, strangely. I also learned that rotisserie piglet is INSANELY DELICIOUS. Kidney stuffing was loved by all, salsa verde and a celeriac and apple salad and soaking your bread in the pan from under the meat was all that we needed. Unpretty pictures, very very tasty food.

Started my dough last night and put it in the fridge as usual but when I took it out to make a pizza for supper the dough had hardly risen at all. Guess my yeast is old. Decided to set it in a warm spot for about 5 hours and by then it was looking pretty good. Baked in the oven. It was a late supper but it was tasty. Never say die.:)

When I was first researching the KK I stumbled across this video and I remember it being a defining moment in my decision to purchase a KK or not. I distinctly remember telling myself “I want to cook global cuisine....I think I should get the KK” after I watched this video fast forward 18 months, I’ve never attempted this recipe but @Syzygiesrecentky posted it and it spurred my memory bank so I present boneless leg of lamb Tandoor style on the rotisserie served with Indian basmati rice