Leaderboard

Found some beef ribs in the freezer and the weather was nice so why not make the most of it. Plated.

Happiness is- a simple dinner on the KK. Scotch fillet steak, some charred pumpkin, brioche buns and salad. Lower grate, hot.

Rotisserie octopus. Marinated in lemon juice, olive oil, garlic, salt, pepper & orgeano Roasted sweet potatoes with rosemary & brown sugar Sweet corn

Decided to make something nice today, it was in the 80's so it actually feels like summer time. 40 oz Porterhouse from SRF, did a reverse sear. Finished caveman style of course

Bourbon sausages. 88 degrees. Pool, beer & brats kind of day

That octopus looked like it was hanging on for dear life. I'm sure it was tasty but I'm going to hard pass.

This is just before they are crated..

Back bacon, aka, Canadian bacon are roundish and breakfast bacon is in long strips. Now you know the story of bacon and I'm sticking to it. Different cut of pork altogether.

@ Troble, no way am I trading your octopus for a rib and I know you know why. The ribs were marinated overnight with crushed black pepper and granulated garlic. Grilled for about 5 hours and the temp was about 230F as I remember. I am about to warm the rib for dinner and I plan on steaming it in the Vermicular Musui Kamado. Just add 2 or 3 tablespoons of water and maybe 10 min. on low. Here you go leftover rib meat dinner. Now I just need a double espresso.

We ALL loved that show as kids!

@MacKenzie I wanted to do beef ribs yesterday but got too late a start to the day. Instead I ended up with Octopus! Those ribs look tasty. What will you do with the leftovers? Did you just do salt & pepper on them? How long and what temp was the cook?

You've got a smart husband. I see an edit in my future.

It’s Mother’s Day here in Australia, I’m lucky enough to have my parents visiting from the UK, first time I’ve seen them since November 2018 - pre COVID! We went out for a beautiful meal last night, but my girls and wife requested ribs tonight, served with cauliflower and broccoli cheese and corn on the cob. Sent from my iPhone using Tapatalk

A funny thing happened on my way to get pork loins, I forgot and ended up getting chicken and duck lol

Weber Large Grilling Basket "Baked" fish with charmoula sauce is a perfect application for a KK with the basket splitter. Show is a whole red snapper, with some identifying features trimmed for wife acceptance, marinaded baked and sauced with a half recipe of green charmoula. An olive oil marinade will flare up in any direct setup, such as my favored Solo Stove for quick grilling. This depresses me. It reminds me of "Weber" chicken that tastes mostly of burned fat. Worse, if I'm asked to do the grilling as a guest, but the flareups can't be avoided. Here, one gets charcoal grilled flavor while baking indirect, with no flareups. To be fair, bad cooks burn their food, good cooks live in fear of burning their food, and great cooks walk up to that edge. I've seen French cooking accounts where one wants to reduce but not eliminate flareups. Still, what I've done here is a compromise I can accept. With the KK I can phone in better food than I can afford at a restaurant.