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i just want to eat the food. i don't want to do the work..😆

Here are the rotisserie chooks and elote from the weekend. No plated pictures, but that is just because it was gone before any could be taken [emoji6] Sent from my iPhone using Tapatalk

Headed to the butcher today, hoping to pull some pork. No Boston butt available, so bought a 1.2kg pork neck instead. Made up a rub, cooked at 230F for 8hrs, wrapped in foil from 6hrs. 2 hour rest. Homemade pickles and coleslaw, bap rolls. So much smoke flavour, very impressed.

Today was tomahawk day, the pics don't look all that good but the steak was. I went about 5 degrees over temp as we went for a walk and it cooked a little quicker than expected. Oh well, it was still in the medium rare range so it's all good

Have a big tomahawk tomorrow so went with wings today. Setup indirect on left side and dropped then down to the lower grate on the right to crisp up a little. Finished with Texas Pepper Jelly’s Peach/Mango/Habanero Bird Bath. Sides were tortellini with pesto and an artichoke salad

Love these and they come out great on my 32” KK Sent from my iPhone using Tapatalk

this was done on the anova toaster oven. but you can do this on the kk, pizza oven, whatever that can get real hot.. so you take any lobster (mine was a live ornate spiny). split it in half. sauce the body in garlic butter. par cook it at 180c for 6min. remove and preheat oven to broil. put shredded cheese on the body. the more melty kind the better. roast it at 250c for 8 min. serve with lemon and even more melted butter.

I just ate this for breakfast, lol. This is a popular dessert in Japan. It's a japanese milk bread sandwich with fresh fruit and whipped cream. After you make the shokupan (recipe in yt link) with a pullman pan lid closed. Cut thick slices. Cut off crust. Whip cream (I use powdered sugar for stability). Pipe or spread the cream on once slice of bread. Place fruit (try to pick pieces equal in size) in a diagonal because you want to cut the sandwich in a triangle and expose the fruit when sliced. Pipe some more cream on top and close the sandwich. Plastic wrap and place in fridge overnight. Cut the sandwich with the plastic wrap to keep it together.

i previously posted the shokupan bread i made into fruit sando. you can look for the recipe in my last post in desserts. so to finish off the bread loaf, it's time to make gyukatsusando. this is a japanese deep fried steak sandwich that is panko coated and cooked to rare. it's dressed in katsu sauce and the shokupan is toasted. served with lemon and some raw cabbage and sesame dressing (also a traditional side when eating fried katsu). some mustard was also used as condiment. in order to make the steak in to a square shape, i used a slice of bread trimming as a template, then stitched two pieces of beef together with toothpicks and fry them attached. just remember to remove the toothpicks before slicing. fry oil should be around 175c. it's recommended to use high quality beef (waygu, A4-5), so you can bite into it like a normal sandwich and not have to use a knife and fork. enjoy!

Great Minds….

Snake River Farms Wagyu Brisket. Rubbed with soy sauce, Worcester, salt & pepper homemade cornbread man n cheese sweet corn on the cobb ribs two ways. Honey mustard, salt & pepper, aji Amarillo, aji panca & bbq sauce honey mustard, dizzy dust, bbq sauce

The neighbor came over after he was fishing in Cape Cod Bay and dropped off these Poagies. I soaked them in Italian dressing with sliced onion and sliced red pepper for 6 hrs. Nothing to look at, but the fish was ever so fresh having a slightly sweet taste, cooked over lump with pieces of maple wood smoke on the Santa Maria. And a sprinkle of Maldon salt

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Beautiful birthday dinner Remi! Is it your birthday? I cooked some pichana on the rotisserie today, and a loaf of bread. Sent from my iPhone using Tapatalk

Birthday dinner here tonight- grass fed eye fillet, with asparagus and cherry tomatoes blackened on the KK. Rum and raisin white chocolate cheese cake to follow. I was a happy birthday boy that’s for sure.

Did some chicken thighs on the KK today. Served with creamed potatoes and some of last summer's pickled hot peppers.

Yes, typo on my part.

You mean 1,199 wine corks! 😄

its been raining for weeks and finally got to cook on the kk… smoked bacon (was pancetta but i’m scared to eat it raw) 😅 smoked chicken and sausage. used a new battery powered air pump so now i’m running the kk smoker untethered from the outlet.

And lunch and dinner and desert, and maybe a late night snack lol

I just make a holder for the grate clip out of an old wine cork. Cut notches out of the end so it fits snuggly in between the grate rods. I put either a nail or screw in the top end to clip the alligator clip to. This insulates the probe from the hot grate and you get a true measure of the air temperature around the meat.

I smoked 10 pounds of bacon on the KK recently but last night I smokes a few slices in the WFO. I'm looking forward to breakfast, truth be told I look forward to breakfast everyday.

That's better than them making you think it's going to arrive tomorrow and it shows up in 2 weeks. Been there.

Great looking beef ribs. I can't wait for Costco to get the Angus beef ribs back so they can get rid of the choice beef ribs. As an added bonus, they're selling the choice ribs for the same price. the Angus used to be.