qundoy

keeping it simple for todays lunch, thighs marinated in teriyaki, squash, orange bell peppers, onions and a couple of jalapenos. The bread is an Italian take and bake loaf.

Loaded 23 lookin good... Its the only pic I took yesterday.

Hello, its been about a year since i posted a cook. I'm constantly checking in to see all the impressive meals that are being prepared, and check out all the new kitchen and KK toys. Cooked these beef ribs for lunch today, they were very tasty. Used Meatheads beef rub. pulled at 204, wrapped and in a cooler, ran up the temp for corn on the cob and a hollowed out squash with tomatoes drizzled with balsamic vinegar topped off with pepper jack cheese. Very Tasty. KKook on fellow KK'ers Steve

put it in your home oven and run a high temp cleaning cycle

Pork chops with mushroom gravy today for lunch. tonyb, you posted pics recently with mushroom gravy, had me drooling, I could not go any longer with out making some myself, it was delicious. Thanks. This pork is a FFA project that was put on hold when the Houston livestock show was canceled due to the Covid. My friends grandson agreed to sell us half the hog. Very tasty.

Nice looking 23, I really like the color Enjoy

Pequod, that looks delicious..

Bought my 23 OTB 10 years ago. Still cooking with all the original equipment. Unit 610, Levi Blue, cranking out great food for friends and family. Kook on fellow KK'ers Steve

Congrats Wingman. Enjoy!

I love the fresh chiles, we buy a bushel every year. Roast and freeze as you do, we can usually get to the next harvest before I run out.

Yesterdays meatloaf. Standard recipe for the loaf, beef, Italian sausage, eggs, peppers, onions, bread crumbs, spices, I did use BBQ sauce in place of tomato sauce in the mix and to slather the top. I also used the last of my 2019 Hatch chile stash for this. Not a very good plated pic, can't seem to slow myself down to arrange a plate for pics, its time to eat! stay healthy

Went to the restaurant supply on Friday and picked up this 17 lb. choice angus ribeye. It is very delicious, I was hungry and forgot to take a pic of the finished steak. Saturday I had half a pork belly ready to smoke. Sliced the bacon yesterday, it turned out very nice. Cold smoked 3hrs, lit the grill to hot smoke to an IT of 130 This pic is a huge rookie mistake 🤪, make sure you have your drip pan/ foil under your meat! I had to pull the rack out of the grill to let the missed fat cook off. B.A.T. sandwich And todays roadkill turkey Kook on fellow KK'ers

My wife and I are taking meals to her folks during this viral shutdown, Todays lunch was ribs, slaw, and beans, a pretty classic BBQ lunch. I like to buy spareribs so I can trim the tips and pick the deliciously tasty and fatty meat to save for future bean cooks. I got a bit of a sloppy trim on one of the racks , had a few prior to the trim work . be safe, stay healthy steve

Dang Herbie, your hurting me, that looks like a fine meal, I love smoked oysters. Our good kook today were legs coated with Stubbs original BBQ sauce. Had this little fellow learning to fly a few feet away while I was cooking, Mamma was very excited, flitting around, bringing him pieces of a worm she had. He finally made a few short flights along the fence line and was gone. He will be back at my feeders soon. This is a Cardinal chick.

That looks delicious

lookin tasty coolpapabill

NO Hammers! Post some pics of the latch, this can be adjusted.

I'm using Traeger pellets. After a few hours the burn was weak and dying, I used a 12" metal skewer as a "swizzle stick" to give it a stir for better airflow. Poked thru both vent holes and also down thru the top.

Basher, that looks great, drooling on my keyboard. 🤤

Tony, nice color on that bird, looks delicious.

St Patty day is around the corner and the grocery stores in our area are well stocked with cryovaced corned beef. So I decided it was time to smoke some pastrami. I used a rub found on Amazing Ribs. The brisket flat was just shy of 5lbs, rinsed, soaked over night, rubbed this morning and on the 23 with peach wood for the smoke. My KKooker decided to settle at 270, I was shooting for 250. The cook only took about 5 hours, I was expecting some stall, but this flat shot right through it. Wrapped at 160 deg. , pulled at 205, rested in a cooler. Pumpernickel, provolone, Dijon, sweet onion. That sandwich was sooo gooood

Thanks Pequod. I will give this recipe another go in a day or so. overall I am very pleased with the results.

Baked these this morning. These are 70% hydration, Using KA bread flour and KA whole wheat. My starter and leaven are both 100% whole wheat. Fermented over night in the fridge, approx. 18hrs. Baked in the oven using a clay baker. The first loaf looks nice, good oven spring, the crumb is denser than I would like and a little on the gummy side. The flavor is great, nice mild tang. The second loaf has not been cut into yet. The oven spring is good, blew out at the slash. Not sure what the cause of that is, should I slash deeper? Pequod, breadwerx, great info. Kook on KKers steve

Looks great Basher, high hydration sourdough breads can be frustrating, its hard to bake a good loaf. The process provides me with plenty of opportunity to learn and say a few cuss words. 😁

Balsamic Vinegar from The Winery at Holy Cross Abbey in Colorado. We have been using this vinegar for years, it is better than anything we been able to source from grocery stores or the oil and vinegar shops. I use it for salads, dressings, brushing on veggies prior to grilling, the sweetness is great for a tomato salad with a mild cheese. Put it on your ice cream. If you like a nice balsamic you might want to give this a try. https://abbeywinery.com I