MacKenzie

@ Troble, no way am I trading your octopus for a rib and I know you know why. 

The ribs were marinated overnight with crushed black pepper and granulated garlic. Grilled for about 5 hours and the temp was about 230F as I remember. 

I am about to warm the rib for dinner and I plan on steaming it in the Vermicular Musui Kamado. Just add 2 or 3 tablespoons of water and maybe 10 min. on low.

Here you go leftover rib meat dinner.

Now I just need a double espresso. 

Found some beef ribs in the freezer and the weather was nice so why not make the most of it. 

Plated.

TY, David, bread is looking grrreat. 

13 hours ago, C6Bill said:

@MacKenzie That’s not bacon, it isn’t round 😂

No, it isn't round but it is fine tasting breakfast bacon if I say so myself. 

@ David, I'd be interested to hear if you think the Anova's steam makes a real difference. TY 

Yesterday I smoked a pork belly, actually I cut it into 2 pieces for easier handling. Smoked them separately too and right after the second piece came off the KK I put on some boneless skinless chicken thighs for some coconut chicken curry.

Didn't take many pixs and actually forgot to take any during the slicing.  I did one with golden brown sugar and the other with maple sugar. Both tasted wonderful, I just ate a few odd ends for breakfast this morning.

Breakfast

Creamy Chicken Curry dinner.

Alimac, what a great time to have your parents visiting, awesome spread.   

Hey Bruce, I'm glad you are checking up on me. I think of you often.  

Pork Baby Back Ribs on the KK today. 

Flip side

Plated. These ribs were very moist, I don't think they could have been any more moist and still cooked.

I think my KK died, for the last 5 -6 hours it's been stuck at 230F, hasn't moved. 

I need a miniature version of one of those cameras they put down the drain to see where it's plugged. I could put it thru my thermometer hole and see how my rib cook is doing. 

He's using Syzygies' idea to produce steam for his bread. Heat up that pan and chain then drop in a certain amount of ice that will turn to steam for the bread cook.

19 hours ago, tony b said:

LOVE black garlic. I like it on a baked potato or mashed potatoes with sour cream and butter. 
 

Yes, great stuff. 

I  agree, Tony, Tekobo put on really nice spread with those great cooks.   

Tony, what a lovely Easter Sunday you had, the food looks fabulous.  

@ Poochie, I thought about it but I knew you were going to cook something wonderful for Easter and I didn't want to get a reject letter. 

A nice  3 inch prime rib steak dinner was the cook of the day- along with some fried mushrooms and roasted potatoes.

The rib steak was marinated for 24 hours in a mix of soy sauce, beer, oil, Worchester Sauce, garlic, Dejon mustard and pepper.

I know, I know, I sliced the steak too thin but it tasted wonderful.  

@Troble or how about near the end of July.

I guess Troble didn't get the memo,  "No posting pixs of fresh corn on the cob until Tony and I can get it locally!" 

Remember the probe ends need to be kept clean too.

Show it off here, we always like seeing pixs of KKs. 

I'm with Tekobo, I use and old soup can that I flatten on one side and scoop up the ashes into a waiting small bucket. Do it from inside the KK after taking the grates out. Easy peasy, no fuss, no muss. Not to mention it doesn't have to be spic and span inside the firebox. 

@Poochie, thanks and I agree the KK does do a marvelous job on chicken, it is always nice and moist. 

It was a miserable day, cloudy with strong cold north west winds but that doesn't stop a KK rotisserie cook. 

@ Tony and Bill, I think it was Robert's brisket cook.