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Morning everyone. Reporting in on first cook. Made a homemade rub for the spare ribs I’ll be doing today for a small crowd (no pressure). Used the left over rub to season these beautiful loin chops. Ingredients: brown sugar, salt, black pepper, celery seed, fennel seed, sweet paprika, onion powder, garlic powder, cumin, cinnamon,mustard powder. I sprinkled a very light amount of salt, pepper, and garlic powder before rubbing on some mustard followed by the bbq rub. Had a bell pepper. Instead of roasting it I decided to STUFF IT. had some goat cheese laying around so I diced some tomatoes, onions, crumbled the cheese. Splashed a little olive oil in there with oregano, salt and pepper. SO DAMN GOOD! Beautiful cut.

I think the neighbors were more excited than I was for the arrival of the KK the other day. I had told them I was going to low and slow some ribs in my own rub. The day after she gets in I did the burn all night. Ended up really getting to know my neighbors really well. Dozens of beers all around later we were listening to some classic rock. Apparently playing spoons where they are from ( Saskatchewan) in Canada is a huge thing so that’s what we ended up doing all night while burning my baby in. Went to bed 3:30 LOL Fast forward and I end up with two more racks of ribs, 8 pounds of wings, two backs of raw uncooked kielbasa, and two Frenched racks of lamb. The lamb and sausage were delivered too late for me to throw on. More on that later. For the ribs I made a home made rub. Same ingredients as my first coin on the chops I posted. To reiterate: Rub: garlic powder, onion powder, brown sugar, crushed fennel seed, cumin, paprika, black pepper, salt, red pepper flakes, mustard powder and celery salt Here we have the rub being mixed together. I’ve been cooking by taste my entire life. I wish I could give y’all some measurements but I emulate my mother in the kitchen and she always cooked to taste as well. All her recipes have been passed down through the generations. I used the Kharal (oval mortar and pestle) for the fennel seed and celery salt. There the rub is in its final form. There they are in all their glory. Off with the membrane! First layer of flavor is just garlic powder, salt, and black pepper. Once I rubbed some yellow mustard on the first layer of flavor, I generously applied my rub. Close up! My set up outside! Took the butcher block downstairs and set it up on my cart. While I was setting up with the ribs I was given the 8 pounds of wings. So I ran upstairs and tossed them in the remaining rub. So on the KK it goes for the ribs!!! Oh yeah!!! You can see the evidence of my first cook off to the right. I had done some center loin chops while the KK was regulating temp. That stuffed pepper though. I dream of it still. About 3 hours in. Starting to show a lot of happiness with the color and smoke. Time for the yummy juice: Yummy Juice is raw apple cider vinegar, apple juice, and sweet red wine. Poked some holes in the cap and boom! Spray bottle! Or squeeze bottle? Five hours! Time for take off and slicing!!! Oh baby!!! I put a ring on it! This beast of a KK sure can cook. It was just SO intuitive. Like I was supposed to have one my entire life. Some bonus shots of the wings, which were a hit! The skin was crisp and tight and the wings were bursting with flavor with every bite. A dinner for two turned in to a party for twelve, and with how it became an impromptu potluck everyone was fed with plenty of meat left over!!! 20 minutes in at 300. yes. The tasted as good as they look. Thank you everyone for for joining us! If y’all enjoyed this then I’ll do the same kind of post with the lamb sometime next week. Have a good one! Nomad, out!

The timer was stopped at six years and a few odd months when we finally pulled the trigger the other day after a few weeks of talking to Dennis who is a true gem of a human being. Our 23” inch Terra Blue with almost all the accessories it can come with will be arriving on Friday the 13th! I wanted to say that we are very excited to finally be a member of this awesome worldwide family and look forward to posting pictures of the arrival and virgin cooks next week.

I’m a year rounder in Naples. Let’s have a meating!