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smoked bacon. 12 day eq dry brine and cure.

I cooked up a local farm Tri Tip using some techniques from Adam Perry Lang’s Charred and Scruffed cookbook. I generously applied a steak rub and then put W Sauce on top, rubbed it into a paste and let it rest like that for about 15 minutes. I made a chimichurri baste and let it blend overnight. I’ve been loving using a basting brush made with fresh herbs that I tie to a wooden spoon handle. I reverse seared it indirect initially at 275 off the heat, basted and turned it every 5 minutes until it got to 105 internal, then pulled it to let it rest. While resting I cranked the temp up to 550 and put the tri tip directly over the fire on the lower rack, turning it every minute and basting the newly flipped hot side. I pulled it at 125 and let it rest in a board sauce for 15 minutes before cutting it. After I cut it I poured the board sauce over the slices. OMG, fantastic! Sent from my iPad using Tapatalk

@Tyrus looks great. i have more bacon than i can eat for a while now.. todays lunch bacon pizza and sd loaves

Paella time here last night- always a family favourite. Made even better this time around with chorizo from a local boutique butcher…

Thank you David Chang, you reminded me my bacon was curing in the frig and I almost forgot. I cooked this in the offset under apple wood at around 175-200 for 3 1/2 hrs. The cure was a good 9 days I believe and all the ingredients were split between two vacum seal bags, a first uising this kind of prep. The bacon has an Italian Tuscan accent using a dry seasoning with a bit of powdered garlic for a savory finish. I definitely used the pink cure here for penetration in the bag along with salt, pepper and brown sugar. Try drizzling some honey on the bacon, it pairs well and will definitely make a great appetizer.

Cold smoked pork belly and jowl. Equilibrium dry brined for 8 days, smoked for ~3.5 hrs (KK Cold Smoker w/ Pecan chips) and refrigerated for 2 days. It was 80 F ambient and I was not sure not sure how much heat the KK CS would contribute so it put the pork in straight from the fridge. The grate temp ranged from 75 to 84 F, so no worries. One thing I found interesting was that the indicators for cold smoking (bronzing and a tacky pellicle) were less pronounced than I expected. But after a day in the refrigerator, opening the door filled the kitchen with smoke aroma and the color continued to develop. Best bacon we’ve ever had .

Not really- I've cooked that many paella's over the years that I just wing it most of the time. I make up my own spice blend of smoky paprika, spicy pimenton and saffron threads. Always have a pot of stock next to the KK as I've found that the precise ratio of stock to rice can vary a bit. I make my soffrito with grated fresh tomato, but to be honest tinned also works. Good rice is obviously the key- and I've had great results with Bomba rice or Calasparra rice. What I have learnt is that in general less is more in terms of the flavours- so I no longer go for the maximalist paella which has chorizo, chicken and seafood. Rather- I either go for chicken and chorizo, or seafood with prawns, calamari and mussels. Every now and then it's nice to cook a paella negra with squid ink and calamari as the only ingredients- served with aioli.

Looks fantastic !!!!

Last night's dinner was a spin off of Thai Larb. Grilled a chicken breast (which looked like it came off a turkey!) and tossed it in the dressing (lime juice, fish sauce, shallot, cilantro, basil and chile flakes. Coconut rice and charred green beans in bibb lettuce cups.

Well, my birthday/ new niece visit has been a great success (let’s be honest, it was always mainly about my beautiful new niece!) My brother is waging a campaign at home to buy a Kamado of some sort, so requested brisket for our last night together in a bid to get his wife across the line. Decided to cook at 285F from the morning given we were aiming for dinner. Wrapped around 5 hours in, all done after another 2 hours. 3 hour rest. My usual sides of spicy salsa, horseradish cream, pickles, coleslaw, bbq sauce and smashed roast potatoes. I hope my brother is getting a nice bbq… Meanwhile, I’m on lettuce and sparkling water for the next week! Hope you’ve all had a good weekend.

Since my old FiAir is getting a little finicky, I decided to try this little MegaFlow50 Super Power Turbofan (aka the "violent fan" in the product insert). What a wonderful little fan for a KK! Took maybe 15-20 seconds to get the charcoal blazing, and on medium speed, no less. Thanks for the tip, @Tyrus!

Birthday dinner tonight, with the added bonus of my brother visiting from interstate with his new baby. Some oysters, snacks and cheese followed by a reverse seared standing rib eye roast with heirloom tomato and fresh mozzarella salad with non-kneed bread and a good bottle of South Australian Shiraz. Can’t ask for too much better than that.

The members of this forum have some incredible cooking talent. Milling your own grain, homemade curry, different pizza and bread cooks. I used to think I could cook...and I've owned a cafe before...but you youngsters put me to shame. Beautiful food on display here.