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Ok, steaks cooked and consumed, the verdict is in. Two seasoned with Jeff Ruby's, the rest with S&P. 3 1/2 minutes per side, 700° dome. Cooked and resting, Sliced. The flavor was incredible, very beefy, as tender as prime. To a person, including me, preferred the s&p, the Jeff Ruby, was ok, at best. Next, I'm gonna try a prime dry aged!! Robert

I’ve always been partial to baby back ribs, but I thought I would give spare ribs a try. This cook is the first time I’ve had spare ribs in over a decade. (I told you I was partial to baby back ribs. ) The rub is a mixture of the two rubs I compared head to head last weekend that I had left over, plus a little extra salt and pepper. The bits at the top are pieces that I trimmed from the rack. I sprinkled them with rub as well and put them all into Smaug, who was cruising along at 225ºF. The great thing about cooking the trimmed bits from the rack is that they cook relatively quickly, and you get to have a little snack while waiting for the ribs to finish up. So here’s the final result, after about five hours. The ribs cooked until they passed the bend test. At that point, a knife slid through the meat like butter. I didn’t wrap, spritz, or apply sauce to the ribs during the cook. Plated. The ribs turned out great, but overall we came to the conclusion that we like baby back ribs more than spare ribs. Even though there was more meat overall, the kids weren’t big fans of dealing with the cartilage. Apparently, they would rather gnaw on solid bones. Then again, my younger son self-identified as a carnivore once he learned what that word meant, and he was only in kindergarten at the time. Still, we’ll probably make spare ribs on occasion in the future for a change of pace. They were quite good.

Here is my July entry on another fourm. A roasted red pepper sandwich and roasted red pepper and shallot soup.

Years ago I use to do a lot of canning and homemade jams - it's been a while. With all the posts (on another forum) of grilled peaches I thought I would try and capture that flavor for later in the year. So I now present you ................. Grilled Peach Jam Initial taste says Oh Yeah grilled Peach yummy in a jar. Will know for sure tomorrow evening when I Crack open the first jar.

There are many ways to serve that rotisserie chicken and one of my favourites is in a hot chicken sandwich. Naturally it must be served with fries and peas I had just picked these peas and if you have ever done that and tasted them raw you will know how sweet and delicious they are. I just couldn't bare to cook them. Not only are they very sweet but there is a little crunch too. BTW, I used the bones of that chicken to make stock soooooo why not make a butter/flour roux and make gravy with some of the stock.

Well it looks like tomorrow is "go to the bank day!" Dennis refused to send me a Komodo unless I sent some money. Come on, man! I'm getting the teak shelves, firebox splitter, baking stone, rotisserie basket, grill lifters, coco char, AND a 21" bronze metallic Komodo!! Yes I am excited about it. I'm 60 years old but feel like a brat at Christmas. After I find out the delivery date, I'll start a new thread for the countdown. In the mean time, I plan to bug all of you about Stokers, CyberQ's, rolling that contraption from the driveway to my backyard (1/2" plywood??), and other pesky questions about it. Thanks again for all the good advice and keeping the standards up on a really great forum!

Yeah I know the feeling its very hot here in Toronto. I have a little soup left I will try it cold tomorrow when I come home from sweating my a$$ off at work tomorrow.

Follow up of 8 buts ready to come off the KKOOKER. They went on Friday night at 9, I pulled them off just after 2 Saturday afternoon, 17 hours of pork kkooking goodness.

Hey Ken, been meaning to mention that I finally opened my bag of FOGO. Been using it for the last several cooks. Huge chunks in the bag. Impressive. Burns great too. A tad difficult to light, even with the propane torch, but not as tough as CocoChar. Only negative so far is that when lighting it with the torch, it pops and sends sparks flying everywhere. It's like lighting a whole string of firecrackers!! Caught one on the arm last night - ouch!

A bit disorienting cooking on my friend's off-brand K5, but we're making it work. We figure The Piggery http://www.thepiggery.net/pigblog/ sells these quarter round tree trunk butts to save the rest for their sausage work. In any case, "Pork Henge" works for fitting 25 lbs of butt into a small space. Preheating for 12 hours before rebuilding the fire and adding the meat, smoke pot was a useful step.

Bryan, are you wanting to dry age? If so, the bad news is, you need a vacuum sealer, if you don't already have one. Now, get the umai bags from http://www.drybagsteak.com/shop-drybag-steak-in-house.php. Get a ribeye from your best supplier, I got mine from Costco, seal and age per the instructions with the bags. Cook, and enjoy! The idea is to save a buck buying choice, age it, now it's as good as/better than prime. Robert

Here Here

So... Here we have what is arguably the best solution for smoking on the KK and none of the CI Dutch ovens are perfect for it... Sounds like we need a scientifically designed, massively over engineered smoke box? [Dennis enter stage right!] Put me down on the pre-order list! Sent from my iPhone using Tapatalk

As a homebrewer, I have to thoroughly clean my gear when I'm done making a batch of brew. Powdered Brewers Wash (PBW) is what most of us use. Works great on baked-on foods and grease, too. I've cleaned my drip pan and cooktop with it, but not the grill grates (yet). After soaking for 30 minutes to an hour, just about everything comes off with just a wipe, no heavy scrubbing. (I'm lazy, so this is my solution!) It's a tad expensive, but you don't use a whole lot - 1 oz per gal of warm water. (If what you're wanting to clean is seriously gunked up, it will take 2 - 4 oz/gal and longer soaking.) Any homebrewer supply shop will carry it, if you have one in your area. It's also available from every on-line brew supplier, too, but you're likely to have to pay shipping. Amazon has it, too (Prime available). Here's a link to the small sample size package. http://www.amazon.com/PBW-Five-Star--2-oz/dp/B006O2E5X6/ref=sr_1_2?ie=UTF8&qid=1437845610&sr=8-2&keywords=powdered+brewers+wash It also comes in 1 lb and 4 lb containers.