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Happy 4th! Rack of St Louis ribs, dry rubbed (Dizzy Dust and Apple Pie), smoked for 5 hours with the Guru (250F) and the smoker pot with hickory and Apple chunks. Grilled some corn. Ribs came off a little over for me (restaurant tender). plated with tater salad and a lovely local IPA.

Those cheap brushes cost me 50 cents a piece, so yah they were cheap, but a bargain. Your right, I have some PBW, however this was a touch up....and like I said Toney, this and a few other pieces I have are strictly dedicated for working at a cleanish/dirty looking appearance. A wash after every use isn't practical, a good garden hose rinse and back to work. Might have embellished a wee bit.

Be careful with cheap wire brushes - they're notorious for shedding wires into the food. Folks end up in the ER. Intricate pieces of gear like this I just soak in Powdered Brewers Wash (PBW). It just takes a wet sponge or paper towel to wipe it all down after a couple of hours soak.

Hello KK family!! Wishing our Great Country A Happy 250th Birthday!! And a Happy 4th!! As we celebrate let's not forget those great patriots who made this possible. We owe it all to them! The brave souls who sacrificed it all and gave birth to the greatest nation to ever exist on this planet. As we gather together around our KK 's give a special thanks to them. They had a vision of what they wanted this country to be and didn't stop until it was accomplished. Pray that our great nation will continue to be that beacon of light that shines bright for all to see. And that our children and families will be able to enjoy all that we have enjoyed!! God Bless George Baralis

A dangerous combination to posess Eagle eyes and speed!!!! Great score!!

Those two cooks, Troble and C6Bill, look awesome, extra tasty and delicious I'm sure.🥰😁

So far so good, happy 4th to those that celebrate.

Hell yah, as they say in the South! Opportunity is a fleeting moment, strike while the iron is hot. .It was touch and go there, time was passing before my eyes, choices were few, but the thought was dismissed when I saw the surveillance cameras on the house. Additionally if you have something like this you realize they get really dirty and carboned up quickly so keeping it looking pretty isn't a reality. Having these small brushes will bring it back to new, that's a chore every time you use it.....best rule of thumb is clean it the best you can and carry on, it adds to the flavor.

Like riding a bike….miss you all happy 4th!

Well at least you didn't tackle her to get there first lol

All's fair in love and junking!

SCORE! 🤣

While out cruisin the highways and byways I spotted a pile of junk on a persons front lawn. Having scavenger DNA and a keen eye for treasure I eyeballed this particular piece on top of the pile shining like pot of gold. I immeadiately pulled over and so did another car, as a little ol'lady emerged from her 63 caddy and began sprinting toward my pile. Not to be out done and relying on my high school training as a sprinter of 50 or so years back, I remembered the first one out the blocks had the advantage. Knowing she was closer and even with my training I knew it didn't look good, and instantly it came to me.....Hey lady, you dropped your purse. She stopped, I flew bye and grabbed the object of desire and skidaddled it back to my truck. I did feel bad about lying, but that training came in handy to.......in confession speaking with the Priest. So it was a pretty clean piece, did't need much cleaning at all. I believe it'll be working for a living soon doing what it was intended to do. Kinda of like a rescue, given another chance at bbq life so to speak. How bout you, find any treasure lately?

Thx Tyrus. Sent from my iPhone using Tapatalk

You know SteveL, I didn't want to mention it and not to take away from your dish BUT that last pic with the blue sky and clouds with a blue KK tipped the scales as the winna. It musta been a glourious day

Sweet puppy!

I bought two king salmon filets the other day and smoked them this afternoon with a chunk of cherry wood in the charcoal at a temp of 200°. I dry brined them with a mixture of brown sugar, salt and pepper for a couple of hours then rinsed them, patted them dry and refrigerated them a couple more hours. Once they got to 100 internal I brushed them with a glaze made from maple syrup, Dijon mustard, bourbon, and garlic powder every 5 minutes until they reached 135. Another great hit! Sent from my iPad using Tapatalk

Oh no, not this dog. He doesn't know what people food tastes like and I plan to keep it that way. I walked right past him with that steak and he never even flinched

Lovely dinner and what a great plate from the grandkids!👍👍 😁

Oh yeah! Sent from my iPad using Tapatalk

Looks good, hope the dog got the bone with a little left on.

Now that's a Father's Day steak!

Grilled up a delicious CAB cowboy(bone in) ribeye today. I coated it with BT Leigh’s Something for Beef and then rubbed it into a paste with some W Sauce. I reverse seared it at 275° and basted it with a butter, olive oil, spices, herb, some fresh squeezed lemon, and a little white wine vinegar baste until it rose to 100°. I let it rest and cranked up the fire to 600° and seared it on the lower grate, turning and basting it every minute until it got to 125° and then let it rest in a board sauce. Whoa, fantastic! Sent from my iPad using Tapatalk

It was a nice day out so i decided I needed some steak

My favorite meat on the cow..