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How desperate are you, are you Jonesin and seeing racks of ribs? The fix my friend is a good sturdy shovel, cut a path and the rest is all down hill. C6Bill and I are sitting in the sweet spot for this storm 12-18, he's probably doing the no snow go away dance in his living room. Ain't gonna work, but I'll be cookin. Neither snow, nor rain, nor heat, nor gloom of night shall keep you from your appointed rounds of tending to your KK.

I understand your pain. I didn't cook out the entire month of January due to our bitter cold here. My 1st cook of 2026 was February 9th. Go over to the Everyday Cooks posts to see what folks have been up to lately. I posted my cooks from last week's reprieve from the cold there.

Hello all!! This is freaking unbelievable!! It's February 20th and still no KK action!! The cold, snow and sleet won't give me a break!! And now they're predicting anywhere from 5-18'' of new snow this weekend!! So if anyone can post pictures of recent KK cooks. I would greatly appreciate it as I am suffering withdrawals and need a KK fix!! Hope everyone is well!!! Thanks gcb

Kinda like déjà vu all over again, eh? What is the ascorbic acid for?

Wow. I was trying to remember where I bought my bulk fermentation jar, and used a photo in Google Image Search. I'm staring at a photo. Yes, same lid. Huh, same color grease pen. Well, I'm a boomer, others do what I do. But the same butcher block? Huh... I never would have guessed, as this is the usual hardware store "appropriation" puzzle. In what different domain does someone else have my problem? This jar was designed to store coffee beans.

Lucky you!!!

yes still using it. they sell butane grills if you want to do indoors. but they don’t cook as well as charcoal..

Wings tripped with an everything seasoning and cooked top shelf to mature. Then split, one side left alone the other swashed in a Chardonnay rosemary and thyme jelly after cooked. The thing is, any jelly will do for flavor especially for wings, a little heat on the stove in a sauce pan with a splash of Chard wine, and brought to temp..leave, then toss at end. Any jelly will do, red to fig jelly, grape jelly to merlot etc. The sweetness is suttle but obvious, you can double the exposure by thickening the sauce, your direction. I did add a bit of dry blended rosemary and thyme to spark the sauce while heating and in addition you can lightly sprinkle those crushed/blended dry herbs over afterwards for some taste, they'll stick to the sugar....be careful.

Looking good brother! Sent from my iPhone using Tapatalk

By coincidence, we also smoked some beef ribs (SRF) this past weekend. Similar cook as SteveL outlined. Came out well if I do say so myself, but that's a lot of meat. Will be freezing some for later. John

Thx. I’m in love with this thing! Sent from my iPad using Tapatalk

Haven't made these in a while, sweet stuffed peppers with Italian sausage and things, topped with fresh mozzarella and cheddar.

SteveL, wow what two great cooks you've done. Everything is looking perfect and I love the shot of your KK with the smoke coming out of the chimney and the snow on the ground. It's so encouraging.👍👍

That chick is sitting in a Lazy Boy, and she is lookin b e a u t i f u l.

This too will pass! Sent from my iPhone using Tapatalk

The cover of my 32 is frozen to the ground in about a half inch of ice lol

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Decided to try something different today and went with Steven Raichlen’s Buccaneer Chicken accompanied with Sauce Chien. Instead of using hardwood smoking wood, you use sugarcane as smoking wood and cook the chicken on top of split sugar cane pieces. I cooked it on the top grate and got beautiful browning. It turned out fantastic! Sent from my iPad using Tapatalk

A nice rack of ribs. 10hrs of anticipation

Excellent job on those dinos! Understand completely about the wanting to grill after the cold weather breaks. We've been in the upper 50s here this week and maybe hitting upper 60s tomorrow! Wish that I could say that it's going to last, but it won't. Highs back to the upper 30s by next weekend.

I’ve been waiting for the right day to break out of the cold tundra of Rochester, NY to fire up the KK for some great cooking and today was the day. I bought some dino ribs from a local grass fed farm, salted and peppered them with a touch of crushed red pepper, and put them on the grill at 250° at 7:30 am. 10 hours later, including 2 in the stall, they came out perfectly. Happy Valentine’s Day to all ! Sent from my iPad using Tapatalk

It was garlic toast actually. No butter, just rubbed a raw clove of garlic over the toasted bread. Sometimes I will drizzle some EVOO on it.

What? No butter on my toast! Sinful

MacKenzie Thank you! You as well!!

I hope you and your wife have another fantastic Valentine's Day.