Tyrus

Beautiful back yard and deck, would that be a teak or mahogany deck or something similar? Curious to know why on outside deck the boards aren't slightly spaced apart for rain, anyhow it is very nice.

Any place where water might enter is a potential problem. Near the latch that small area you can hit with some grout and anything around the gasket areas use permatex high heat. Clean and vacum the areas first, the idea is to seal the area as you would when caulking an edge, you can use some grout or sealent along the back hinge area to smooth it out, it appears the gasket has worn some. Nothing appears deep and of a present danger, normal maintenance, it all looks minimal but it certainly wouldn't hurt to cover it up and wouldn't take long at all. It doesn't appear to be venting, just some loosening of matierial over the years.

Exactly. I do hope it was a noticeable thing, them ribs were truly good. Thanks for cropping the picture, didn't want any competition.

Today I combined a good Italian marinara with a Tomato jelly and made a finishing sauce for a rack of ribs and then covered it all with mozzarella. I've made ribs every which way from Sunday using various rubs and sauces but I wanted something different. Now I had my doubts, but after I combined the two and heated them on the stove I knew they belonged together. You can vary the amount of jelly if you want for the marinara to come through more in the end or sweeten it to your liking....it's all good. Rubbed the ribs with meat church Gospel rub and sat them overnight in the frig. I did a wrap during the cook and used the sauce which had thickened after it sat and cooled for some time, then I spread a good thick coat on the ribs when the ribs were close to coming off. The sauce stayed in place, didn't run off the edges, they also set well with heat, then add the cheese to melt. Let the ribs cool some before you slice to keep everything entact and looking good.

Coming from the northeast and having a good chowder cross my eyes generally tells what to look for. I'm not from the south, but those two pics show a distinctive quality a chowder here would need, however worlds apart in taste and prep. It sure looks good, do you freeze the remainder or have an abundance of friends?......That was some pot!

Looks like the Holy Trinity is at work here.

I have a 23 Ralph like Toney has so it might be different considering the acreage difference. Sometime I'm in a hurry so I open the vents up quite a bit and get the coals rockin, then I shut the vents to my general running temp of 250 and let it heat soak and settle in. I'm thinking it's around 200, works for me if I don't get distracted. After a few times you'll just know where the runway is and you'll be cruising. Nice backyard outpost, enjoy your new toy.

You know there's somethin to be said about a black KK in pebble finish, not only does it have that mysterious look but it has a medieval touch like a black knight in armor, congrats and happy trails cooking. 250 is the temp I like for ribs, saves me on the cooking time a bit. If you overshot and then put the ribs on it's a little more workable seeing the temp drop 50 degrees from the addition of the meat, then you could make a trim adjustment without too much worry. The great thing is......once your locked in your there to stay and that's a comforting thought. All those ribs and living in wine country, it musta been a beautiful day.

This weeks local crop share had an abundance of fresh fall related items that went well in my KK slow cooker. Adding all the ingredients into a deep tray along side a marinated tender chuck roast all wrapped in foil and time prepared a hearty tasty meal.

I've found what works for me is letting the meat soak in the marinade for 18-24 hrs as long as it's not one the accelerates the break down of the meat tissue as say pineapple juice, vinegar or wine...then your time in the soak is much less. Sweet and savory marinades do well longer, I soak my Tri-tip whole for 24hrs in a savory worcestershire sauce base having garlic and onion powder and other herbs, I find it at a local meat shop. It's kind of like brining a turkey, the process is long but the result is what your looking for. Chicken wings and thighs do well in a good soak of Buffalo or Peri Peri or Teriyaki for that matter. Some may not prefer it that way, experimenting with duration may be one's choice, you've got to find your comfortable niche. I do like those McCormick quick packages for chicken on the grill, best to follow the directions here or try a Product called It's Incredible by Heaven Made Products, an alternative to salt and pepper for some things. I really should be better at writing things down, I've probably forgotten more than I can remember but if the time and effort of preparing countless cooks have taught me anything I believe it would be just having a understanding of what goes with what. As far as methods are concerned...I stick to what works and evolve from there, like most folks.

The best way to cook beef Zoee lies in the preparation, sometime a day before it finds the grill, a well known fact. The heat part, you have the best cooker out there, how could you fail,.... impossible.

Wooo, slow them horses down now....why would buy something more expensive that might not be any better than something "less expensive". I have numerous ThermoPro's, fantastic items, had them for years and they are guaranteed if they fail. So nothings perfect, I had a couple fail over the years...didn't realize they had a customer sevice number. One day I reached out and explained the failure, immediately a new one was in the mail, wow, I slightly mentioned another had suffered the same demise a year back in the same conversation and lo and behold I recieved two in the mail just for saying so. Some of my guests say they haven't had a bad meal ever at my house, that may may be true, it could be experience or it could be that dang THERMOPRO. For a quarter of the cost, the same same size and it fits so handally in one's hand, why wouldn't you...it's a no brainer. Maybe we should have a quick draw, you know the fast gun stuff, but with Thermometers, I think I'm pretty confident where I stand, have for years. Check it out, it's just a click away.

It comes from shoveling out the kiln when removing the charcoal, never fear even if a chip were to happen it still could be easily remedied with a refactory cement.

Wanted something tonight with a little bite, riding on the side of light. 3 Skinny zucchinni, half an onion, one tomatoe all chunky diced, some parsley, chive, linquica, tiny potatoes split, a ting of thyme, a tab of butter, some "That's Incredible spice" (a mix of S&P, onion salt, and garlic etc) with Hot wing sauce, yes and stir. Used the perforated deflector shield down low and cooked up top to a nice tenderness uncovered, then topped with a Mexican cheese for 15-20 minutes @ around 310F. Had a nice zing, and would easily compliment as a veggie dish as a side. Leave out the linguica (portuguese sausage) add polish kielbasa or your local favorite. I used a creamy hot wing sauce, find your own proportions yet don't over do it on the HW sauce...it's an easy but tasty side once balanced. An idea to ponder. Bon appetit. Additionally, I did partially micro the potatoe to coincide with the veggies.

Yep,,along that line the 32 would be a Prince or Princess, the 23 a Duke or Duchess, the 21 an Earl or Lady....etc etc. Can't slip anything by you Toney, no matter how well disguised. So the 42 is King....long live the King.