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Well I finally went and did it, I turned 60 today lol while not an “everyday” cook I am too tired to start a new thread lol So it started with a really nice tomahawk from Snake River Farms. We used cocochar with coffee wood in the smoke pot. Indirect at 250 until an internal temp of 120. Then while getting the coals hot enough to sear we cooked a duck breast for later use. We started the meal with a blue cheese wedge salad then we had some cheesy potatoes and a Swiss chard with mushrooms. And a creamy horseradish sauce. We finished with a key lime pie from Fireman Derek’s in Miami, shipped up through Goldbelly. It was a great day to say the least And I still don’t feel a day over 59 lol And yes, the AC/DC shirt is a must for private birthday parties lol

Steak night - Picanha. Good news/bad news - good news was the local corn folks were out yesterday after being MIA for weeks; the bad news - yesterday was their last day of the season! 😢 Grabbed enough to get me through the weekend. Direct on the lower grate, mesquite & coffee wood chunks. Plated with shrooms and 2x baked spud.

For tonight- lamb ribs, sausages for the kids and a couple of scotch fillet steaks with a smashed cucumber/ coriander/ chill and tahini salad. First time cooking lamb ribs- I marinated them in olive oil/ garlic/ lemon juice/ yoghurt/ cumin and paprika. They were so so good...

Happy birthday @C6Bill. Looks like a great meal to celebrate a milestone birthday. Well done

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2 lb choice ribeye roast, dry aged 33 days and roasted over oak lump charcoal and mesquite - very tasty!

I'm going to keep it all if I can @MacKenzie @tony b. I should have space somewhere to keep it so that I can rebuild it for moving. (I don't anticipate moving any time soon but I also do not ever anticipate parting with my KK). My KK is still stuck at anchor off long island. I'm looking forward to posting a deluge of pictures.

At least keep the pieces with the Kamado stamp on them.

Micro bevels are often used in low angle Japanese knives. Let’s say your sharpening angle is 15°. Once your done, set your sharpener to about 25°, and with your highest grit stone, make a couple of passes at this setting. The result is a stronger edge, with very little, if any different feel than a non micro beveled edge. Sent from my iPhone using Tapatalk