MacKenzie

You are leaving room for this family to grow.

Basher, dinner does look delicious.

But Tony you can only have that once.

@ Tony, another dinner fit for a King. You are the king of that castle aren't you?

Well I'll be. I'd like one of those pots.

Thanks, Oakland, the recipe is in the Vermicular cookbook.

Here is a phone shot with the bread in the Musui, it has been flipped over and the other side in now browning.

Famous last words.

A little late night snack, pulled chuck roast, a little au jus from the roast, KK smoked cheese and pull apart bread made in the Vermicular

What a way for me to go to sleep, thinking about your wonderful cook, and the gorgeous colour on those chickens. Smells fantastic.

I always fill up on lump and that concrete deflector makes a good stepping stone.

I made Japanese Curry Chicken today, actually had to start it yesterday. Made the Garam Marsala and the Curry Roux yesterday. Today it was just a case of cutting up some veggie, diced onions, sliced onion, celery, carrot, tomatoes, a bay leaf and chicken thighs. Layer them all in the Musui and cook for 60 mins. Nothing else added, no water no liquid of any sort. When the hour was up add the Curry Roux and let things sit for 10 mins with the lid no but no heat added. Plated with white rice. It was delicious, fortunately I had only made 65g of the curry roux, (ran out of ingredients) the recipe called for 100g but this was plenty hot enough for me with the 65g.

Perfect, Basher.

Very nice smoke ring.

Wow, does that ever look good.

He does set a nice table.

Now there's a use for leftover sourdough starter.

Yummy.

You can let us know how their customer service is.

What a great spin and the plated pixs looks delicious.

No need to stop posting Syzygies, I look forward to your inspiration.

Put a blade roast on the KK to smoke for a few hours. When the IT reached 150F I took it off the KK. Put the roast on a bed of onions. Earlier did some carrots, just washed, cut and put them in the Vermicular to cook. It's nearly at pull stage but I need dinner so took a piece of the side and let the rest continue to cook. Plated dinner. The meat had the most wonderful flavour. I could have eaten a lot more. Tomorrow I should be able to do something nice with all that juice in the Musui.

I wish that was my dinner, mine is still in the pot.

She's correct and so far I have made sure those iron edges are dry because you know what Iron does when it's wet. LOL

I just moved into the 3 kamado group. This just arrived yesterday, the sand coloured Vermicular Musui Kamado. Not available in Canada so I had to import it from the USA. Yesterday I did a trial run with some very old cabbage from the fridge. Put a little oil, the bottom of the Musui and put the cabbage in, set it on med for 30 mins. some of the cabbage pieces were thick. I was just playing but the cabbage turned out just fine, guess it will now get eaten. You might just see it on a dinner plate later today. Here's a quick phone shot of the cabbage.