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Hang tough, it is a bad situation, about to get a bit worse.. but, it will pass, we will recover, the question is what scars will we carry forward?

Strung two fresh elk tenderloins together with twine and smoked it. Iron Skillet sear after and here are the medallions. Was fantastic.

Smoked and reverse seared Prime Beef Tenderloin. Smoked to 127, pulled and wrapped in butcher paper. Smoker temp back to 650 and 90 seconds per side.

Well said tucker. There will be an end to this and unlike the gfc, this is not driven by greed. These moments will galvanise communities. To all who find themselves in extremely tough circumstances, don’t forget to ask for help. You will be surprised how many friend are sitting on the edges wanting to help. They just don’t know where they can help. Sent from my iPhone using Tapatalk

Mac, looks like a Cheeseburger in Paradise! Great photo! As promised I included photos from The Mississippi Pot roast from yesterdays cook. Smoked the Chuck roast for 1.5 hours then placed in the foil tin with the rest of the ingredients and then cooked tightly sealed with foil for about 3.5 hours at 325F. Plated with some mashed potatoes and used some leftover duck fat and duck juice from a Sous Vide Duck Confit recipe and had a side salad that my wife has been making ....that I’ve been craving as of late. FYI, the Mississippi recipe came off of a You Tube video. Wasn’t sure if I would like it but I had this chuck roast burning a hole in my pocket and decided to defrost and give it a try. I was very happy with this recipe and will definitely make this again. Best, Paul

There is plenty on our bats Jon. Sent from my iPhone using Tapatalk

My little bit of hoarding has been to replenish my stock of plain white flour a little earlier than normal I found out that my local health food store would order bigger bags of grain so I picked up this 5kg of spelt on Friday. And these beauties and more came from Austria the other day. So far the einkorn has been very tasty but I have not tried the kamut yet. I bought these "wheat seedlings" and "spelt seedlings" out of curiosity but have no idea what they are. I guessed they might be sprouted or malted grain but those words don't check out in any German translation that I can find. Does anybody have any idea?

More real every day, I'm afraid, and we haven't seen the worst of it yet!

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I like it, and so the delivery is quick, to the point it's directed. The point being is with a trap door the expectation is to move the cannister with that shelf secured to another destination and drop it or release it there. Simple. You know,.... I live in a cold climate, manage multiple stoves from October - April and have many smokers for pleasure, I thought this piece was a comfortable introduction, a unit many would use or recognize for an applied value. If you don't see it, no problem, we'll find something else to try. I appreciate your comment Syzygies and Tekebo's and also relish in the aftermath, I enjoy the banter, the fight or simply an exchange, yah,... that's all. I'll be back

Today's outing was to South San Francisco to stock up on grain for our mill. They seemed happy for the business, unconcerned that I could be hoarding. Not my first rodeo, we’ve gone through bags of red wheat berries before. Business is down. We’ll go through this. 50 lbs each of red wheat and rye berries, 25 lbs of soft wheat.

Just sayin.... Sent from my iPhone using Tapatalk

Aussie of course they turned out well you are the rib master! That’s a yummy looking meal.

@Basher happy day. We poured concrete today!

Today I was at Tractor supply looking for some needed items and noticed this charcoal chimney on the shelf. What set this particular one apart from the standard chimney was it's trapped door to release the charcoal as opposed to pouring or turning the chimney to remove the hot coals. When using my offset I pour the lit coals into the fire box to establish a coal bed and simply add wood on top to hasten a nice fire. Everyone has their own way of starting the fire, using a mapp torch or some solid igniter firestarter to move the process along. Up to this point I haven't used the chimney method in the KK to start the fire because it's been clumsy and cumbersome and I lacked the space but seeing this trap door version I think I may take another look. Anything to cut some time off the preheat. Now it does take a little while to get a roaring chimney but I'm thinking once it's dropped into your basket that time will be considerably reduced. This method should only be considered by those who are comfortable holding a fire...although this trap door makes things simpler and safer.

Cajun spice Duck and a mix of spices on these ribs that included cajun, hot, and sweet. Finished with a sweet carolina BBq sauce. Pics of the barrel in action. I heard lots of smoke kills any virus. OOps. sorry Tekebo posted this in the wrong aisle thought it was the Misc cookin I'll erase it tomorrow

Your pantry is looking healthy Tekobo Sent from my iPhone using Tapatalk

You sound like you were offended by my comments. You shouldn't be. I was simply revealing the secret that I have been using my KK as a fire starter. I actually bought a chimney like yours about a year ago but I sent it back to Mr Amazon without using it because I decided I didn't want yet another piece of kit hanging around my (small) garden. Anyways, my current fire play has made me think again about getting that weird leather outfit you liked so much when I last posted about it. https://www.amazon.co.uk/gp/product/B078N4XZBX/ref=ox_sc_saved_title_2?smid=A1P3LD41QEH1RS&psc=1 Ha. What surprises me is how much it takes to get and keep an Argentinian barbecue hot. Heating half a basket of coal/briquettes in the KK is a good start but not enough for a long cook. I am getting used to a less efficient use of coals in return for having the opportunity to play, with fire.

Thanks, Paul. Your chuck roast ended up looking wonderful, has my mouth watering.

You are going to have a great entertainment area! I like the photos showing the whole area. Nice decking around the pool for contrast (and a little cooler on the bare feet on hot days). Very nice!

I am continually impressed with the diversity of wildlife in Australia. Those are some big bats.

@Aussie Ora Mrs skreef really likes this little guy. Figured we'd let him hang around in the Travel Trailer.

I forgot to tell them to watch out .he gets a bit narky sometimes Sent from my SM-T835 using Tapatalk

That would be one item most people would overlook, it's complicated to most and readily available on the next aisle over. Cudo's to you for finding your treasure

Every chimney I've bought, I remove the inner shelf, just Iift up to release the coals.

I think we should start calling you "Fire Eater!"

Gorgeous burger, MacKenzie! And Hey Look, Aussie - no beets!!!

It's sacrilege, I know, but I think of my KK as an awesome chimney starter. I light coals for other uses in the KK and then either lift out the hot coals individually (binchotan) or lift out the whole fire basket to dump hot hot hot briquettes and/or charcoal into the Argentinian barbecue. Super efficient and no need to buy yet another fire making tool.

I can only dream of making loaves that look as good as @Pequod's and @mackenzie's. Beautiful crumb, blistering and all round goodness. Bravo!

That looks great.

Sourdough beer rye bread.

Burger day today before tomorrow's snow/rain. Did a nice slow and low cook, about 275F until 160 IT. Cheese was previously smoked Cheddar. Dressed. Plated.

I received great news today. My 32BB has landed in Richmond, Va. terminal.

Bat...it's what's for dinner Bat...NOT the other white meat Where's the bat!

Wow Tony that’s is making my mouth water! That plated shot is beautiful.

Dinner last night was a Cajun spiced porkchop with sides of mushroom risotto and crispy kale chips with rosemary & garlic focaccia. Grilled direct on the main @ 325F with an apple wood chunk.

Crikey! That’s a freakin’ Drop Bear!

I had it marinating in a dry coffee cumin rub for 10 days in vac bag. Heated up KK to about 300f, put the lamb on the top shelf and cooked it direct. Flipped it once. Pretty happy with the thickness variation of this cut. Could have tied it, but the wife like medium to well, and I prefer the medium rare. We had pieces of each. Had spuds on the main grate underneath getting all oiled up, and lemons for the last 40 mins around the edges. Rested on a bed of chopped kale, spinach and basil. Yes it was a cracking day, clear and 91f. Having a never ending summer this year. Sent from my iPhone using Tapatalk

That's Awesome. He his going to have a great time Sent from my SM-T835 using Tapatalk

Just finished a sofa-back table for a neighbor. Cedar slab split w/ Cypress insert & floating Cypress lower shelf, supported by Cedar 'Z' shaped legs. Solidified the base structure with stainless wire and turnbuckles.

This is indeed a fun post. Interesting to see how many wishes have been fulfilled in the meantime. I keep saying I like the 42 and the 22 but I know in my heart of hearts that my 21 and 23 are just right for my needs. I think a small Argentinian grill is still in my future. I like playing with fire and the way the v-shaped grill bars channel the fat away from the flames.

Every state has closed their borders travelling within Western Australia we are advised don't. Ie Easter holidays are coming up and a lot of us go down south or up north . My company had a meeting yesterday this whole thing has hit them hard but to their credit they are in a financial position to offer me another 4 weeks fully paid work to help lock down their assets. And on top of that can pay me my redundancy .which is a considerable amount of money .which will soften the blow . Plus the government just past a package guaranteeing anyone loosing there job $1100 a fortnight. Literally a million if not more people have lost their jobs . After the 4 weeks are up I will trying my hardest to find work. Before total lock down. Take care everyone please keep your distance . Sent from my SM-T835 using Tapatalk

https://m.facebook.com/story.php?story_fbid=198951941559787&id=135107816501387 Sent from my SM-T835 using Tapatalk