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Too funny! I just finished eating my pulled pork sandy. I didn’t take pics of it after I shredded and plated it. I used dizzy pig as a rib and an east Carolina vinegar sauce. Came out excellent.

Pitmaster X gave it the on his last instalment

Cooked up some porterhouse pork chops using a reverse sear tonight on the kk. Served with some noodles and fried apples. Got to fire up the infra red heaters -one of my favorite new things in the ODK. Ok, it wasn't that cold but I am in shorts and a t-shirt so it really knocked the chill out of the air. Should help when things turn really cold.

Here's a video comparing the range of the Meater+ to the original Meater.

For lunch yesterday - Roasted Pepper Soup. Added some purple crack and basil. Added some sourdough bread ends.

What no loaded bun pixs using that tasty cook you just did?

This was my first experience with Kickstarter. Knowing the timelines they were putting out there were "hopes and dreams" at best, I felt I was risking saying goodbye to my $169 for my Meater Block. But I did it anyway. That said, it has taken them along time to get products up to snuff to ship. On the Block especially, they went through many more issues than they foresaw. The way the company executed their business left much to be desired. But at the end of the day, I still want the product I signed up for. And if it performs as advertised, I'll be pleased to have it as a tool in my cooking arsenal. I went with the Block because I wanted the wifi connectivity. I will find out soon if it works as hoped, or is just another techy headache. Fingers crossed!

Dang, that's a shame. I guess that falls under the "life's too short to eat meatless ribs" category. I applaud your decision making process.

Looks delicious MacKenzie

This makes up for meatless ribs, extra thick pork chop with smashed potatoes, and roasted tomatoes with marinated roasted peppers.

Dizzy pig and east carolina vinegar sauce are my favorite combo for pulled pork. Looks great!

Thanks MacKenzie, I think it will take the edge off on just about any of the weather we get here. Plus I will finally have a sheltered spot out of the rain (if I can get the island finished lol).

Love this pic Outback Kamado Bar and Grill

Dinner is looking good, Steve and that infra red heater is sure going to come in hand when the chilly weather sets in.:)

Cheers Jon B. Parcel arrived safe and sound . With my new flash stubbie holder Outback Kamado Bar and Grill

Tasty looking dinner @Steve M!

This too was my first kickstarter. It's also definitely my last kickstarter. The idea of begging people for money on an idea that isn't even close to a product just doesn't sit well with me. I tried, they failed.

Got some meaty ribs from my butcher they were a bit short this time lol.. Gave them some purple crack on the bottom. . And tried two rubs on top worked well. . On they go over Peach wood. . Looking good. . . Gave them some of my peach BBQ sauce. . Dee whipped up a slaw. . After the rest. . Pulled the bones out and pulled the rib meat. . . Toasted a roll. . Added some pork and some peach sauce. . Then some slaw. . And plated the two different rubs were a hit .. Outback Kamado Bar and Grill

WOW! Gotta try that!

You know me and my homemade hot sauces. I have 2 batches of chiles this year - yellow aji and something called "red dragon," which aren't that hot (so I plan to add a couple of Carolina Reepers to that batch to kick it up to where it needs to be.) I do fermented style sauces, ala Tabasco. It's just about the same amount of work as your recipes, just disjointed in time by several weeks. I've attached the instructions that I follow in making mine. This is a basic hot sauce, you can easily add garlic, carrots, herbs, etc. to the mash before fermentation. I also like to add Xanthan gum to mine with the vinegar to thicken up the consistency and to keep it from separating as it settles. I've experimented with several kinds of vinegar and have settled on Rice Vinegar, but experiment with other types - wine, apple cider, balsamic, etc. to see what you like best. This is last year's batches. Can't wait to hear what you all do and how it turns out. I'm probably a couple of weeks away from making my batches this year, as there are still a few peppers left on the plants that I hope to harvest before our 1st hard freeze (likely this coming week.) fermented hot sauce.pdf

Those look fantastic!

This weekend I reduced the stock that the lamb shanks were cooked in and added the shredded lamb shank meat That would have been tasty enough on its own but it came out great with giant couscous and pomegranate seeds. Best of all the pomegranate came from a friend's garden at her house in Greece. Happiness all round. The recipe is here: http://www.foodthinkers.com/slow-cooked-lamb-shank-and-giant-couscous-salad/ Heston got more height into his presentation. Hey, who cares? It tasted great.

Yesterday I made another side dish using a recipe tekobo sent me. Roasted Tomatoes and Marinated Roasted Peppers. Mixed the two together. I will have it with dinner tomorrow.

This was a meatless rib dinner, can't believe the lack of meat on these ribs, that's what happens when you buy a grab bag. At least the Punjabi Style Beetroot was good, it's a recipe that started from tekobo.

Those burgers are creepy for halloween. I will take one.

Nice burger, despite the weird "buns!"

I want one whatever they are anyway [emoji15] Sent from my iPhone using Tapatalk

I am thinking squash.

Very nice looking indeed. I wonder what the buns are made of?

Hang in there, Aussie!

Here’s the finished product:

Unfortunately I don't have all that. There are more scientific explanations on the internet that give actual pH levels. I'm just winging it the red neck way - LOL - and hopefully nobody ends up in the hospital - LOL x 2