MacKenzie

I must have been half baked because I forgot that there was a pork butt on the other KK. Only noticed it when I went to lock up for the night. It was fine but wouldn't have been if I had left it on all night. The June bugs are out tonight for the first time and they are there in full force.

It is going to be a stunner and you'll be happy to know that pebble grills cook just a little bit better.

Started the dough last night and allowed it to ferment in the fridge overnight. Sauce made with last summer's tomatoes, salami, onions, red sweet pepper, mushrooms, anise, fennel and spicy Monterrey Jack cheese- Added some Parmesan cheese. KK is heat soaked. Almost baked. Basil from my starter plants in the greenhouse.

I was thinking I'd wait until you graduated to the mica clay. That would be a real collectors item.

Wow, that is interesting and the best part is soon we will be able to order our clay pots from Syzygies.

Aussie, things are looking extra tasty at your house.

Thanks, guys it was tasty and the last one in the batch of bulk pork I bought from the farmer. Plan on getting more this fall, the whole batch has been tasty and I have a little butt to do tomorrrow.

That does look tasty.

This chop was smoked when I bought it from the farmer so I cooked it in the sous vide bath at 139F for about 5 hours then put it on the KK to sear and give it some extra colour. Started with sauteing onions in Red Palm Oil. Chop is ready. Plated. Oh, I can just taste it. The last two morsels.

Oh my goodness, Tony, that is awesome. I think I have been transported to Australia, we are freezing here, have the heater going in the greenhouse to keep things from freezing. The hummingbirds are all hanging around the feeders today too. These are phone pixs through my kitchen window but you get the idea. There are 3 other feeders with the rest of the flock hanging around.

I went shopping out of town yesterday and bought a whole pork belly and after trimming the price per pound was half what I pay at the local supermarket. It is trimmed, in two pieces and in the freezer.

I bought a 5 pound section of pork belly and took it home to cure for bacon but when I started to trim some of the fat there was no end to it. I was left with half of the slab. A couple of days later I went into town and complained about the overly fatty pork belly, the result was that they did give me my money back. This morning I thought I'd fry up a taste test and do a sous vide egg. Here is the bacon frying, just look at that fat.:( The part that turned this breakfast cook into being placed in the jokes section is - The eggs were very fresh so there was trouble getting the shells off, even the spoon trick wouldn't work. So I thought, crack the shell on both ends, remover that and blow. I ended up blowing the most of soft yolk out of the egg and into my hand. So no pixs. Almost no egg.

What a great job on that brisket, looks so tasty, tender and moist. It looks like your dog is just waiting to sample this cook.:)

Now there's a plan, Tony.:) Anything to get good food.

Sounds like mine, Tony, still going when I ask it to.:)

I think I'll just send you the money and you can do my buying.

First, I must say that is one cute dog. It must be pretty exciting at your house these days what with all the new toys and the arrival just around the corner.

Just look at all those treats.

Alimac, I like the look of that bread!

Sometimes shipping is so crazy. I'm not keen on paying more for shipping than the items costs either.

Amusedtodeath, you are sure cooking up a storm, looks verrrrrrrrry tasty.:)

Lots of moisture in those ribs.

What great presents, love that Staub.:)

Everyone knows just from the last pix that this is an Aussie post.

Isn't that all part of the fun, the learning curve. I like it.:)