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Me neither? Glitch in the software? Someone hijack ThreeDJ16"s account?

Hmmm... You don't see this?

Yeah I’m missing something here. When I click on the little magnifying glass search button at the top of a page there is no “member search” tab. Eh, it’s not that important I guess. But thanks.

From https://komodokamadoforum.com/search just click on the "Member Search" tab and then the "Search" button at the bottom. Of course, there are a lot of unused accounts in there so the utility may vary depending on what you want.

Actually, I wasn’t successful pulling up a member list in the search bar. I typed in “member list” and “members” and got nothing. Your link worked but I couldn’t see what your link said.

Ok thanks.

Back in the day I'm pretty sure this was phpBB-based, now it's Invision so much has changed (even phpBB probably has evolved a lot over time). In the profile you can see how many posts people have. The rocket makes you a "senior member" - however they define that badge (probably a certain account age and post count). You can see a member list off the search. As for post numbers, I'm not sure what you're looking for. You can still reference posts via URL, here's this post's: https://komodokamadoforum.com/topic/11961-some-questions/ Hope this helps!

Also, I thought we had an alphabetical list of forum members and maybe a link to their profile. Can’t find that.

Years ago each post was numbered so you could easily reference one. That seems to be gone. Also, whenever anyone posted there was a running count of how many posts they had made. Don’t see that anymore. And what’s that little rocket next to my icon?

Good job !!!!

There are a number of YouTube videos showing how to do a low and slow tri-tip so I tried it. It was my first tri-tip. I’ve never tried the Santa Maria method. I removed all of the fat and put it in an aluminum pan and put that on the fire to make smoked tallow. The rub was Jane’s crazy mixed up salt and fresh cracked pepper. I never use pre-cracked pepper from the store because it loses all of its volatile organics. The fire ran at 225°F and it was a mixture of Royal Oak lump and Hickory and coffee wood chunks, I used that giant baking stone as my heat deflector and roasted the tri-tip on the top rack. When it hit an internal temp of 165 I pulled it off the fire along with the rendered smoky tallow and poured tallow all over the meat and wrapped it in foil. It went back on the fire, and I started probing for tenderness when it hit an internal temp of 190. Once it was butter tender, I pulled it off the fire and let it rest on the countertop covered in towels for several hours. I sliced it and served it with a little drizzle of the smoky tallow on each slice. It was just as fabulous as any other thing you might make on your KK. It was so good, I replicated the exact cook again two weeks later! By sheer coincidence when I did the first one, my across the street neighbor also did a tri-tip Santa Maria style. He sent me a text and said hey man have you ever done a tri-tip before? He did his Santa Maria style and didn’t like it. He thought it was too tough and not very juicy. I said that’s hilarious that you asked me. I just did one today for the first time ever. So I told him to wrap his in foil and put it in his oven at 200° and probe it until it was butter tender, which he did. He called me back later that evening and said it was fabulous that way. So I gave him the lowdown on how to do it low and slow from start to finish on his BGE. I will absolutely be doing this again. I will post a little abbreviated video of it on YouTube maybe I can figure out how to come back here and put a link. Anyway, my YouTube channel is mguerramd. OK, it’s been so long since I posted the form I can’t remember how to embed a YouTube video in a post so here’s a link: Oh well, I guess that’s how you embed it!

I don't think they are being reposted, just being marked as unread. No idea how or why.

I have no idea. But why repost these old threads?

You're lucky to have scored it then. I practically horde mine. I only use it for long cooks (brisket and pork butts).

Interesting, he is a Moderator so maybe that has something to do with it ??????

Hi everybody, I placed an order for a pallet of the 22lb boxes. I will have about 25 available for folks who want some, just let me know. I spoke with Dennis on the phone and between the recent tariffs and storage costs, he doesn't expect to be sending any more coco-char to the US for quite some time.