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Brunswick Stew. It's been on the KK with Hickory wood and no lid for the last 5 hours.

Ribs done

Smoked Mac and cheese just off the smoker

Butts for Super Bowl party. Rubbed with Texas BBQ Rub original, maple chunks and coco char. Cooked to 205° internal. Both were roughly 9.5 lbs, and took roughly 16 hrs at 235°. Sent from my iPad using Tapatalk

Pre-game warm-up, was brunch actually. Local brewery game day release party of their maple syrup infused, bourbon barrel aged, Russian Imperial Stout called Gazprom. All 4 years, plus an "unoaked" version of the 2017 release. It's a Gazprom-apolluza! What goes with all this yummy beer - Vladimir Poutine! Poutine with beef stroganoff and fontina cheese curds topped with a fried egg! Game On!

Why can’t we use our grill?

Well.................Pork belly, Filet's, Crab Cakes, Shrimp, Wings, Nachos, Dogs, and Heartburn Cake Belly went on at 2, should be ready by 6pm

Oh man! Eddie Mac my mother in law was Portuguese and when they came to visit she would always make 25lbs of Portuguese sweet bread, the house would smell like heaven. She would stay up all night baking, and when I would get home from work (I used to work the graveyard shift) I would have the best bread I ever ate! Sweet memories for sure.

Tekobo, I have been thinking this over,(So you know there is a dangerous idea coming.) and I figure that if you do 2 or better yet 3 paper thin slices and put it in an air mail envelope that I would be able to have a taste. It is the perfect season for it to arrive safely.

Well. All I can say is: delicious! I stopped the cold smoking after 3.5 hours and introduced a bit of heat by lighting a couple of coals with my MAPP torch after 2.5hours. The whole "cook" took 5.5hrs by which time the breasts were at 62C. Left to cool and re-fridgerated overnight before having some for lunch today. Definite "do again". Just as soon as i have tried another recipe that The Husband found for goose breast proscuitto. That will likely be closer to the Milan experience but this German version is very very good too.

Nice job, MacKenzie, but what I want to know is why there's purple crack all over your countertop?? LOL!

First time on a Komodo or I usually hang them pretty happy with them

Nice looking ribs. I have about 2 more hours on mine. Sent from my iPhone using Tapatalk

Someone has to have the sun and it might as well be you.

Not to rub it in but we have spectacular weather today. Low 70’s with a nice ocean breeze. Sorry you all can’t use your grills. Sent from my iPhone using Tapatalk

Ribs and slaw I have my in laws in from NZ so I have to explain football to them. Sent from my iPhone using Tapatalk

I did go to the market yesterday so no poaching eggs before going. Did poach this morning though. It is getting more easy after doing probably 6 times. Today I tied a knot in the Saran wrap first then wrapped my string around it. This will give me more control of the bag in the water. I am afraid that if the bag stays against the sides of the hot pot it might start to melt. I the Saran wrap is big enough one can tie a knot in it as I did here then I tied the string around it. BTW I can use the string over and over. Into the water we go. Plated. After 4.5 mins and a couple of minutes on the counter while drying off the bag and removing the string.

5698, that pork butt looks perfect, fantastic colour and I bet it will taste even more so.

LOL., Bruce I'll read your posts wherever they appear.

Butt looks awesome not bad here 39 degrees showers

Butts! Sent from my iPad using Tapatalk

Weather is super chilly today (high of 14F with serious winds blowing - Minus 7F wind chill), so not grilling today! First time trying them in the air fryer. Was going down the same road as Aussie. Plan is to wipe a bit of the salt/baking powder off, inject with Sriracha Stix, then spray with canola oil, a light dusting of rub (probably Yardbird). After about 20 minutes, take them out and dunk in Dougies and back into the fryer until done (another 10 - 15 minutes). One last dunking in Dougies when they come out.

I don’t know why this post above ended up here. It was supposed to be on the post about Macs bread?

Nice looking butt

I've done them in the air fryer and lamb chops as well I just set it to 180 /350 and give them a shake every ten minutes usually takes half an hour Outback kamado Bar and Grill

tony, have you done chicken drumsticks in the air fryer before? I bought a whole bunch today and I should give the air fyer a whirl. How do you do them in the air fryer?

I've got some drumsticks in the fridge (dusted with baking powder and kosher salt) for the game tomorrow. Most likely will be finished with Uncle Dougie's. Depending on our weather tomorrow afternoon, the legs will either go on the grill or into the air fryer.

Jack is a very calm fellow, as you would expect an explosives expert to be. His other hobby is filming race car right down on the track as close as he can get. Another buddy of mine was EOD in Vietnam and he really is the epitome of calm. It takes a lot to get his adrenaline going. He was one of 6 Marines that I met that were in the ordnance section on the flight line in DaNang loading bombs, and on occasion defusing them if they failed to drop off the jets when on a bomb run. That would be pretty scary! He told me of an incident where he was asked to defuse a bomb on a jet that was still hanging on one of the 2 toggles and sitting on the flight line a long way from the hangars.

Tekobo, wow, it looks wonderful. At least you have more geese to try the new recipe. When you had it in Italy was it sliced the same thickness as like you did? I think I'd just love to sit down to that lunch.

Almost looks like ham slices

I’ll have to keep it in the garage until the sheet of ice thaws.To get to my patio I have to go between pond and upper deck and it has a pitch towards the pond.When I went to get the forks on the tractor Friday I got a good scare sliding towards the pond.

You must be fun to watch going through an airport security line! I get beeped, wanded and swabbed to the extend that I no longer go flying. I had a hobby that involved explosives and it is pretty hard to convince the average TSA person that such hobbies exist. Should have heard the commotion that was created by one of our club members that controls the powder magazine for a major timber company since he was their licensed blaster. When 9/11 happened the BATF tried calling him, but he was off doing something else. The 3rd message they left on his machine went something lioke this; "Jack, if you do not respond to this were are coming to find you", which he was listening to when they drove up in his driveway. After a thorough interrogation and a trip to the magazine to inspect it and account for all the explosives they took him back home and were leaving when he calmly said, "I don't know why you were so nervous about all that other stuff, what about the stuff under the sink?". Needless to say that got their attention so he demonstrated what a proper mixing of grocery store chemicals was capable of doing. He now flies all over the world giving lectures about I.E.D's for the Feds. His stories of the TSA are amusing at minimum. Remember that shoe bomber the Feds caught after he tried lighting his shoes in flight? We got a demonstration of the compound and its effectiveness and believe me that a 1/4" thick insole in his shoes would have brought down an airplane. What was demonstrated to us was a 1/4" x 2" x2" , like a pat of butter, chunk laid behind a hill 100 yds away from us. When it went off it ruffled my shirt.... I was a weapons track driver in Vietnam and we handled a lot of thing that went bang and this compound was as good or better than anything we had although it was not as stable as ours. I steer clear of airports...

looks great

Good job to the both of you, nice looking bark...I gotta check the freezer

That looks appetizing Nice and lean with great color. Good job

Awesome looking ribs