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Finally! Crispy crackling in my KK. Cooking pork on a rotisserie means you get all round crunch. Hurrah!

They will trap them there for as long as they can so they can't raid their nests Here is a pic from our Sunday walk, Osprey

You know I forgot I cooked last night also, up on the Santa Maria, a short one except for the potatoes , they take a while. This is it, marinated Asian Fusion steak tips, yummy.

I usually cheat and start with a pre-brined corned beef brisket (good sales right after St. Pat's day). I usually soak it in clean water overnight - change the water several times. Then slather on the mustard and liberally coat in fresh cracked black pepper and crushed coriander seeds. Then I cook it just like any other brisket on the KK, except that I usually use a milder smoking wood, like a hickory. Starting from scratch, I'd brine it for at least 3 or 4 days, up to a week. Then continue as above for the rest of it.

Easter Prime Rib! coated in Dijon and rosemary After 3 hours at 250F until 119F internal Rested for 45 mins and seared at 500F Potato for scale

No egg yolk. The similarity to mayo is the fact that it is thickened by the slow addition of oil to the other ingredients. It makes a nice thick, mayonnaise like sauce. All this talk makes me want to go and make some!

LOVE black garlic. I like it on a baked potato or mashed potatoes with sour cream and butter. @tekobo - Just curious, your dressing recipe - is there an egg yolk in it, too? To make it a mayo, it needs the egg, otherwise it's just a vinaigrette.

I second @Aussie Ora. I hope you have great adventures with your RV. Being footloose and fancy free will be fun. You say that you will get a table top KK in the future. My gut says you already have the best KK there is, in a lovely colour and with a great cabinet and that you should keep it. The cost of buying a new KK at current prices with shipping and the loss you will make on this one makes me think that you would actually save money by spending on storage. Just sayin'...

Hi Tyrus. I agree, black garlic is delicious. I use a recipe from Le Pigeon to make a thick mayonnaise like dressing that I put on everything once I have made it up. Whizz a head of black garlic with a quarter cup of balsamic vinegar, 1 minced shallot, 1 teaspoon kosher salt adding 2/3 cup of olive oil in steady stream while you whizz. Delish.

I will post pictures for sure. 😁

Everyone must be eating out, so chicken wings & potato and onion Perogi were on the plate. An interesting addition also if you are unaware was Black Garlic to the left of the plate. Now it doesn't have a strong flavor yet a more sweeter/tangier bouquet to it. Whatever was lost in the translation of aging came out differently with a pleasing taste. I feel it's better served with a Caviar, shrimp, on a good buttered bread, a charcuterie board aside sliced meats etc, or on it's own. They peel easy and clean, they are expensive I thought, 3 good size whole clove garlics for $15.00. I found them at a farmers market in the Berkshires of Massachusetts and I obliged. Something different, unique and applicable to the imagination. I'd be interested to know if anyone else has had these and what their thoughts were. Just a thought . While preparing supper I heard a clatter above my head in the trees, it turned out to be a Red Tail Hawk sitting on a branch surrounded by 4 Ravens. The hawk didn't move and the ravens pestered him but kept their distance. My camera is old and I thought C6Bill would have captured the feathers or at least the moment because they were at a stand off for sometime.

Found two other pastramis on the forum - Pastrami in Singapore and Pastrami Cook. Both seem to have had successful outcomes. I have not tried this myself. Good luck!

I pulled a big chunk of something out of the freezer last week, been sitting in there for about a year wrapped nicely in a vacum. So it was, and now it's gone, yes a pastrami with mustard and slice of cheese is fantastic. I believe I approached mine just like a brisket to cook, wrapped in paper, and all red on the inside upon slicing. Go for it, you won't be disappointed. You never know what's in the freezer until you start moving things around, it's almost like Xmas.

Pork ribs concedering it was Easter thought I might use meat church holy gospel. Lol Sent from my SM-T835 using Tapatalk

Easter cooks. Lamb in salt ash crust for for Easter Sunday and Chicken on rotisserie for Easter Monday. Outdoor cooking, always fun.

a little treat arrived in the mail today. i always wanted a ko-bunka to atomize shallots...

Started off this Easter Sunday with a salmon and asparagus quiche (not cooked on the KK) BUT, dinner was done on the KK. Lamb chops and asparagus, lower grate, 325F, grape vine for smoking wood. Plated with melting potatoes and a Greek salad. Hope the Easter Bunny was good to all y'all! 🐰

Or as I call it - Ta-Kill-Ya! I love it; it loves to kick my ass! 😄