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Last year I bought a salt block and never used it. All winter long I’ve been looking at it and I decided to try it today with my fish infatuation and made Red Snapper with Pipian Sauce. The recipe is coastal Mexican so my wife made delicious TexMex Coleslaw to pair with it. Whoa, delicious! Sent from my iPad using Tapatalk

Hello KK Family!! I celebrated Greek Easter this past Sunday and would like to share my cook. It started with me dying our traditional Red Easter eggs. I learned that to get that deep red color you must use brown eggs! As you will see they came out great!! I also made my homemade spinach pie as well as Stewed greek style fresh string beans seasoned with spg, oninons ,quartered whole tomatoes, fresh dill ,garlic and cinnamon using single origin olive oil. I also roasted small red & white potatoes seasoned with SPG,Greek Oregano Olive oil. And finally a 6.41 lb boneless leg of Australian lamb seasoned with slices of fresh garlic placed inside the entire lamb with SPG, Greek oregano cooked on my KK using the Spit Rotisserie . I Used 3/4 basket filled heavy with XL jealous devil lump. Cooking temp was 350-400 degrees took only 2 hours for the cook. I also made my Greek sweet Easter Bread called Tsoureki, Hope you all will enjoy the pictures!! For appetizers in keeping with family tradition going back years and in honor of my late Mother's Hungarian heritage I still cut up some Hungarian Kielbasa along with greek Kayseri & Kefalograviera Cheese as appetizers with the spinach pie & eggs!! For Dessert my homemade Greek Baklava11 Thank you George IMG_4446.MOV IMG_4443.MOV IMG_4422.MOV IMG_4421.MOV IMG_4419.MOV

Hi George belayed it Easter. I see you went all out. The stars of the feast the lamb and tsoureki look amazing. we are lucky here to be able to do a whole lamb which turned out delicious as well.

I have been meaning to try this cut for a while. It's part of the shoulder where Flat Iron steaks are cut from. It's similar to a brisket but much more manageable for 2 people at 5 lbs and quite a bit less expensive per pound. I cut two steaks off the end and smoked the rest on coco + post oak. Just salt & pepper rub. I heard it can have an even more beefy flavor compared to brisket being from a working muscle. I would have to agree with this one. Porter Road doesn't disappoint. There is connective tissue that separates the top fat-cap layer from the bottom. The top is fattier like a brisket point and the bottom is more like the flat. Top melts in your mouth.

Got a short break in the weather last night. Threw a steak on with some asparagus. Plated with a 2x baked spuds, shrooms and a salad. Everyday Cab.

Inspired by @tekobo, African dinner. Suya pepper beef and jollof rice. Gorgeous day, so i ate dinner outside on the deck.

This past Monday I was stepping out from my truck when the mailman appeared, he had the long awaited pkge plus some bad news as he stated. Apparently the postage was shy $11, this post wasn't leaving and I quickly forked over the cash and shook the box. Ahh the sound of joy lay within...at least I thought so. I opened the big box and found a tiny box, inside was my latch, catch and assorted nuts and washers. I wondered why such a big box for such a little item, was it all that was available, I dismissed the thought and concluded this was the reason for the added postage. Now the game begins. When I spoke with Dennis first he made aware there might be two spot welds on each side of the latch faceplate. My first glance inspection didn't reveal that obstruction but on further review under closer scrutiny... they were there. This required as Dennis had stated the use of a Dremel tool with a cutting wheel attachment. I had this tool within my arsenal, all seemed pretty straight up to this point. However, the handle on the KK isn't removable, an obstacle, so any straight cut to remove the weld required some clever hand manipulation with tool to remove the faceplate. If your unaccustomed to working in tight positions with some tools the way forward could be a bit arduous/difficult. I would best describe the situation as trying to start a screw in a comprimised position with worn threads, the task is challenging yet attainable. It was, and after finding the correct cutting wheel a task that came to fruition. There are 3 cutting wheels, the first is the cheapest for very light jobs which breaks within 5-10 seconds upon use, then the thicker more reliable wheel that'll last, does the job but wears before your eyes and also needs replacement. Lastly the reinforced wheel, it wears slowly, is thicker and reinforced for a more reliable cut. So after quite a few rounds of experimentation of changing this and that the plate came off.....finally. Your going to scratch the bottom plate it sits on a little, it's unavoidable but if your careful it's minimal. After all the work was completed I realized at the bottom of my Dremel tool box there was an attachment for tight working areas, sometime your focus is just straight forward and you forget, anyway I posted the pic to show what it was next to the Dremel. The positioning of the latch needed some tweaking, keeping in mind my worn gasket that needs replacement so for a tight click and good spacing it took a few minutes to find. I wouldn't want to do this everyday, it requires an approach, not too difficult given the obstacles but it's within the field of achievement. Mind you now, after all was said and done.............I like my old one better, call it nostalgia, change, feel, it just seemed to work better....it'll pass.

Love cooking chicken on this thing! Sent from my iPad using Tapatalk

The ribs: Spares smoked in the Meathead method The slaw: From a local deli The cornbread: Made with locally stone milled bloody butcher cornmeal The wine: From a local wine incubator — a red blend of Tannat on Vinepair’s top 30 red blends list. The dog (not shown): salivating