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There you go that's basically a month of cooking. Here's my observations looking back at it: I average cooking outside about 5 nights a week. Week day or weekend has nothing to do with cooking outside. Usually I cook the protein outside and Mrs skreef cooks some component of the meal inside. Mostly it's just everyday meals. Very few meals worth taking a picture of or I've posted a similar meal in the past. I use the KK's more often than I thought I did. This has a lot to do with firing it up using my CyberQ controller. I can come home from work, load up with lump, fire it up with the CyberQ, and set my target temperature. An hour or so later it's ready to go at my target temperature without any further intervention. Set it and forget it. Makes using the 19" KK super easy on a week night. Anyway this little experiment is over. Hope you had fun for those paying attention.

Not only did I use my bacon ends for these Boston Brown Beans but I used the stock from the prime rib roast boned. A little taste test.

Yea I guess you're right. After going back and reading the entries there was some good ones in there. Also other parts of the meals cooked inside were not listed. The entire time we never went out to eat dinner. The sad faces were either reheated leftovers or the meal was so simple nothing would have been gained by cooking it outside. Anyway it was sort of fun keeping track of it all.

Well, to take it to the next level to match the weather today (cold, rainy & very windy), I took the 2 leftover ribs, cut them up, and used them in a pot of chili! That was a great way to use them up and knock down the extra saltiness. Chili has another 30 minutes on the stove and it's coming along nicely.

As the current saying goes - "Stay in your lane, bro!"

Tonight's beef rib dinner. Their ribs are very nice. Simple prep - flaked salt, fresh ground black pepper, garlic powder and purple crack! 4+ hours direct at 250F (with Guru), smoker pot with post oak, mesquite and coffee wood chunks. They would have been fab-u-lous, but I over salted them. Was thinking that they'd be like a brisket - put an abundance of seasonings for the crust, so that the whole bite would balance out. However, beef ribs aren't as meaty as a brisket, so they were a bit overkill. The gravy helped a lot. Plated with roasted carrots, red onion & parsnips and sous vide mashed potatoes (perfect!!)

Funny I just fixed my oven after 6 odd months had a power out that killed the clock on it with out the clock the oven does not operate but the grill does .where was I cooking .Ora and the Jr. Goes to show you don't need the oven but Dee wanted it fixed .cost me $200 rip off for the part lucky I saved on labour it was me lol Sent from my SM-T835 using Tapatalk