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It’s talk like that, that could you get some sort of warning from the administrator of the forum. Sent from my iPhone using Tapatalk

So I have finally had the chance to get into the meat I brought back from home. The wife wanted pork ribs so I was able to deliver first step is obviously some home made bbq sauce. After I lived in Texas I prefer the “no sauce no forks” policy, but I need to make the boss happy which will hopefully prevent any further sh#t burger incidents I made a mesquite smoke burrito I tried out this wild cherry rub. I dry brined it for a few hours before this. cooktime was about 4.5 hours at 225 ~ looking pretty good now paired it with my daughters favourite spuds (mash made with butter, cream, salt and chives) and a token salad with ranch it was pretty tasty if I do say so myself. Sh#t burger is now a distant memory. “Gong hei fat choy” everybody look at the goodness again

Well watched a Chinese cookery programme and got the horn , came out all excited [emoji38], lit the 23 ( which they didn’t have in the Chinese cookery programme [emoji1787]) threw on a nice Pork loin joint , Bit of Jasmine Rice and Pak Choi , Oyster Sauce , Chilli . . Who needs takeaway [emoji2957] Sent from my iPhone using Tapatalk Pro

May I suggest a different design? One of the reasons to foil pouch your chips is to force the initial bitter acrid "gas" that is released from the wood down into the burning charcoal to get burned off and get cleaned up. When wood is heated the first volatile organic compounds released are gasses.. this is why you have a flame over a log in your fireplace. The hot gas raises up, mixed with the available air, when the fuel air mixture is correct it bursts into flame. If there is not enough air to burn as a flame it creates a thick grey/white/yellowish vapor/smoke with very large sticky droplets. This is the smoke that burns your eyes (imagine alcohol mist) and sticks to your hair and clothes making you smell like a forest fire.. This is NOT the material you want condensing on your food. It is absolutely bitter and acrid. My hypothesis is that most back yard chefs mistakenly use this smoke.. I base this on how ridiculously sweet, loaded high fructose corn syrup most commercial BBQ sauces are. If you mix bitter acrid with ridiculously sweet you get a "tangy BBQ flavor". Nothing I want to eat.. if you make a pouch and put just 3 or 4 holes dead center and place it facedown in the hottest part of your burning charcoal.. this will force all the gas down into the heat hopefully burning off most of this nasty gas leaving you only with the secondary vapor with has the clean flavor you are looking for.. I roll a doubled up sheet of foil into a cone, fill with wood, fold over the top sealing in the wood, then tear off the bottom of the cone. I then carefully open a hole in the burning charcoal and carefully drop in the cone.. this gets the gas even deeper into the burn zone. Or you can purchase the KK Hot/Cold smoker which uses an aquarium pump to create vacuum which keeps the wood smoldering.. when smoldering it never gets the wood hot enough to turn the wood alcohol to vapor.. it just burns slowly as it makes contact with the burning area. Dripped cast iron pots work too..

Look out got takeaway fish n chips lol Outback Kamado Bar and Grill

Did a light brine on these pork chops for about 5 hours, rinsed them off and add some Cajun spices that I was gifted. Roasted these veggies for 30 mins at 350F. Plated.

Got four bottles of some awesome stuff .yum. Outback Kamado Bar and Grill

Wife made up ground lamb, penzey's greek seasoning, grated onion and garlic. Shaped to fit into a pita. Foil packs are beets from the farmers market w/ olive oil.

Outback Kamado Bar and Grill

Thanks Dennis - those instructions are very clear: I think you suggested that to me before but I got confused on where to make the holes; sorted now for this coming weekend! I am in the process of purchasing the smoke accessory; just waiting on the final details from your team, I have the shipping cost but need the total amount so I can pay you! (I was planning on following that up today actually!) Sent from my iPhone using Tapatalk

Pretty good skills. Kiwi Muz

Adding the liquor will make it "boozy" - not necessarily a bad thing, but would be the biggest difference between the 2 products.

Mine has shipped and should be here late next week.

You are so done when she reads this forum.[emoji16]BTW, what is your wife's email address?[emoji4]

True - but I am taking a more ruthless approach and banning her from Bbq prep. The ribs were enough to get that across the line. Nail in The Coffin will be when I do cake-tin burgers in a week or two (that will make sense when i do them) Sent from my iPhone using Tapatalk

Wahoo, looks delicious. That is one of the perks of cooking on a KK, you save a bundle because takeouts falls by the wayside.

Spicy pork chops, good idea..have to keep that one in the rolodex under hot

Looking forward to seeing how yours turn out! I hope they are awesome Sent from my iPhone using Tapatalk

Looks great Awesome crackle Outback Kamado Bar and Grill

That size would be great on a BLT. Pretty as the picture, nice color. Would I be amiss if I were to say add a shot of your favorite bourbon to some real maple syrup to come close to the manufactured?

I just finished dinner and this has made me hungry again: yum

Outback Kamado Bar and Grill

Some Valentines Day surf 'n turf. Black Angus ribeyes at 225 on the kk, seared on the Evo. Baby brussell sprouts with bacon, potatoes, and toasted italian bread. Plated

Outback Kamado Bar and Grill