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Southwestern sausage with Jalepeno, red and green pepper, vidalia onion, provolone, hot sauce and other things all smoked up on apple wood. Used this little gadget blower that was remarkably useful for getting small splits up to fire, this would trim some time and get you started quicker in the KK. It has 3 speeds on the blower, the first being pretty gentle for getting things going without shooting up a lot of ash and the higher speeds are good for cleaning out your computer keyboard, playstation or any electrical components. Amazon $30. The sausage was very juicy with crisp snapping skins, although it wasn't as spicy as I wanted adding a good hotsauce on the side will do the trick. Smoked for three hours and finished to get to target temp by jumping up the temp for a 160-5 finish....all pork.

Absolutely Redonkulious!! Insulting at best.. How long to design this with ChatGPT and have it made in China?

What's more important, a probe or a scapel? You know I can't see why such a big therm is important....I put on my 500X cheaters and it ain't much difference.

I guess I was able to get myself on the beta test list. The longer probe arrived recently. Once I have some free time I’ll try to set everything up and let you all know what happens.

Forgot the photo's

Sweet Chilli Ribs. People often speak about 321 or a 411 as a base to ribs, my thought on that is basically throw the watch away. Somewhere in around 3-4 hours I check the bend and color, some bend and good presentation, then wrap. In for 45-1hr and finish for 45-1hr with a glazing built into that time. Here's the kicker though, I don't like ribs cooked to the point where they fall apart upon trying to remove from the grill so it's incumbent upon yourself to keep a 45-1hr time frame in foil and probe for tenderness thereafter. The probe doesn't have to be brisket glide, somewhat shy of that with a little drag...then they cut up nicely for plating. Everyone has their own technique, their way of doing things, but this how I do it......for me it eliminates a lot of guess work because it's consistent. Oh, by the way 250 is the temp I like but that can vary too, never 225 you'll be there all day for the same results. This is on the KK, in a barrel hang cook....well that's a whole together different adventure.

I think Dennis supplied us with an extra, not sure I'll have to check. Fully functional 5698k, a piece of sandpaper a good washing might bring it back, it's teak a very stable grain. Maybe I can wash it out a bit, give it a new more defined aged look, you know like ourselves after we get out of the shower. Some old car collector finds are left as they found them, they physically go through the car but leave all the rust as it was found. Kind of a badge it'll wear to have come that far. I've also had that river running out the bottom door, it creeps up on you unoticed, and before you know it there's another chore to do. The accumulation for me if I were to let it go only occurs during larger continuous cooks, most of my cooks are generally smaller so I believe it mostly burns off by evidence of the light ash below. Using the deflector directs any runoff to the side, so there is where the problem possibly resides. Rancid you say, to tell you the truth I've never noticed any odor permeating from the KK in regards to that other than the pleasant aromas from cooking. How that runoff gets there should be left for more inclined minds to solve, I'm just a regular Joe doing what I know.

That looks great !!!!! I need to do the same real soon

Does the oil/fat from the drippings go rancid in your ashes and give off odd odors? I had a customer who had a little oil river flow out his front draft door once. Not a pretty sight.

Get some new knobs and nobody can tell it from band new!! Sent from my iPhone using Tapatalk

Nice job! I love that color.

Trouble is when you got a shiny new latch and the rest of the KK don't match, you begin to feel guilty that a long overdue wash and wipe has to done. That was the plan, put on some Delbert McClinton, lit up a stogie, broke out the heavy duty industrial citrus smellin Zep and polished him up. Have to say it, I'm satisfied. Now I used with this a small brass brush around all the stainless, you want to use a softer metal brush so that you don't scratch the work. It's a all about density of the metals, so brass is fine and does a great job on the tough spots, especially up top around the dome. Down below around the doors grease builds up, in cold climates below 32 it will freeze your adjustments requiring the use of a torch to free it up. Every season I remove the doors and spray it all down to dissolve the grease and polish it up. No catch pans for me, I let all drip down and come back up as flavor and haven't lost a fire as a result or suffered any temp loss either. Looks "'almost" as good as it was when he rolled out of the box, now what other kind of BBQ can claim the same.....not many. This particular concentrate Zep if you can find it will clean your grates, stovetops, engineblocks, and other things, leave it on a minute and brush, works well...then rinse and wipe. All done for another year, your turn.

I like the look of that dinner, tasty.👍👍

Looks great !!!!!

Two pork tenderloins, one marinated in Peri Peri and dusted with a sweet rub, the other with Head Country rub, sweet chilli sauced, with cheddar cheese and jalepeno slices. Roasted carrrots, cauliflower, mashed & acorn squash and fresh chives popping out from the garden. A Sunday sit down dinner, additionally a Strawberry Reisling that couldn't make the picture, yum.

I live in Iowa, where the pigs outnumber the people 7 to 1. I buy local. I have tried Porter Rd pork, but usually just the odd cuts, like bavette.

@tony b Let us know how it goes. I am told it transitions quick at the end, meaning it can go from sliceable to shreddable fast. I was planning to make some burnt ends but it finished late and went into a sous vide rest over night. It didn't look quite firm enough the next day for burnt ends. Where do you get your pork? I think Porter Road is tough to beat, but they're sometimes out of stock on ribs, especially ahead of holidays.

👍👍 Porter Road is my "go to" for most of my beef. I'll look into this cut for my next order.

Inspired by @tekobo, African dinner. Suya pepper beef and jollof rice. Gorgeous day, so i ate dinner outside on the deck.

looks fantastic !!!!

WOW!!!

I have been meaning to try this cut for a while. It's part of the shoulder where Flat Iron steaks are cut from. It's similar to a brisket but much more manageable for 2 people at 5 lbs and quite a bit less expensive per pound. I cut two steaks off the end and smoked the rest on coco + post oak. Just salt & pepper rub. I heard it can have an even more beefy flavor compared to brisket being from a working muscle. I would have to agree with this one. Porter Road doesn't disappoint. There is connective tissue that separates the top fat-cap layer from the bottom. The top is fattier like a brisket point and the bottom is more like the flat. Top melts in your mouth.

Looks great !!!!

Last year I bought a salt block and never used it. All winter long I’ve been looking at it and I decided to try it today with my fish infatuation and made Red Snapper with Pipian Sauce. The recipe is coastal Mexican so my wife made delicious TexMex Coleslaw to pair with it. Whoa, delicious! Sent from my iPad using Tapatalk

Nicely done.