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Metallic Bronze 32" Big Bad in Denver, Colorado (Stapleton). Drop me a note/PM if you want to see it. Jim

I realize "pictures or it didn't happen".

Sliced the breakfast bacon this morning, packaged it and now it's in the freezer. Only one thing left, taste test tomorrow.:)

Here is the rest of the day, It was as epic as planned and more importantly I didn’t get security up asking about a smoker and I checked with some neighbours and they couldn’t smell it. Stealth condo smoking is here to stay! 98CBBE5C-0046-41B2-8CA1-5B77C60771D1.MOV

Breakfast bacon was smoked this afternoon, right now it's sitting outside cooling where the temp is just above freezing. I am hoping critters come along and steel it. Time to scrap off the cure. Ahhh, there is bacon under there. The magic tool for removing the spices, etc. a dough scraper. Smoking is done, used apple and cherry woods. The flip side. I think I'll do the slicing and packaging tomorrow.

Today has been a long day; I will update again when the Guinness and Jamison’s has worn off. Till then trust me, Irish wives will make your life shorter but the food is great and so is the banter. Sláinte

Turned out great .pulled nicley a bit of slaw on a tiger bun yum...... Outback Kamado Bar and Grill

As you may all know, I’m impaitiantly waiting for my KK 32” to arrive, but we are getting there, on the 25th I’ll pick it up, Crane is ordered for same day so hopefully there’ll be some great photos, until then I’ll have to settle for my FM, being honest it’s did a great job job on this Dry Aged Hereford Rib Roast

In May it will be two years since I've shipped any charcoal. We've been working to get an exemption to no avail. We have found a very large shisha charcoal producer who has found a way to get their charcoal into the US.. Not really a direct route but ends up in Long Beach all the same. I've made a handshake deal that he will ship my CoCo char if I'll market his bit lower quality but also less expensive CoCo char.. So unless something goes south in the next week.. I'll have charcoal on the water SOON.. His charcoal is actually very clean but a little higher ash content - 10-12% but hi carbon, smells great (shisha needs to be very clean) and burns VERY hot.. So very soon I hope to be taking pre-orders for Komodo Kamado owners first and then non-owners. So it looks like we'll have two Coconut charcoals to choose from soon... PS Please send me Emails and not private messages on the forum.. My staff can't access the private messages and things get lost.

Hi All. Cooked a "Red Wattle" heritage pork butt yesterday for a dinner party. The stall took forever, a 21 hour cook starting at 215 F but ramped up to 315 F. I understand to avoid the tyranny of numbers. The "jiggle" was perfect as we took the butt off the cooker. Most meat read 200 F with a Thermapen; the readings near the center bone were 185 F. It was well received. Truth be told, I've never had commercial butt that I enjoyed in the Carolinas, and I think the "disintegrating rope" standard is a steam table scam. Our butt just barely came apart enough to make tacos. In California one finds tortilla factories in larger Mexican restaurants and supermarkets, pressing corn tortillas better than I could each day from fresh masa. The bags of 36 are steamed up and warm when you buy them. My Mexican neighbor heats tortillas in pairs, flipping so each taco has a crisped side and a soft, steamy side. This is not mere expediency. While it does increase throughput, one wants a soft side to face the filling, and one wants to heat the tortillas without drying them out. At this point these tacos are twice-cooked, like the best french fries. Had I pressed my own tortillas from easily found fresh masa, they'd be too thick and once-cooked. As I don't mind (I rather enjoy) the scorn of traditionalists, I wonder if one could even out the pork butt internal temperatures better with something like "potato nails" ? Here is a flat skewer we've seen versions of in every falafel place: Charcoal Companion Stainless Flat Skewers. Unlike many of their brethren, they're a mere 12" long. One could push in a skewer each way, gliding along the bone, to conduct more heat into the center of the butt. Has anyone tried a technique like this?

@tony b and then one wonders, why are we’re still not able turning led into gold....

It's called "Processed American Cheese Food." As our government won't let it be labeled as real cheese, since it's an amalgam of cheese, milk solids, fats/oils, emulsifiers, colorants, stabilizers - you know the whole chemistry set!

Wow - looks amazing. Love me some lamb. That's on the short list now!

I’ve been hoarding mine..now I’ll burn freely! This stuff is the deal... Sent from my iPad using Tapatalk

@Steve M, and you should smell my fridge.

I have yet to try that. Yours looks awesome.

Our $2.00 Coin is featuring an old Australian children's characters. Lol. https://www.ramint.gov.au/news-media/news/2019-mr-squiggle-collection. Outback Kamado Bar and Grill

Morning update: I feel like I have a one year old in the house! The brisket finished up at 3, then the butts at about 4;30. I am knackered. I have had to swap refreshments again to coffee until morning tea. Snags are now on, since the big cuts finished sooner than I planned I swapped wood over to cherry. Life was easier when I always bought meat from the same butcher that came from the same farm; it’s bloody Guess work now on timing! The meat is all wrapped up and in bed though: it will be well rested and still warm for lunch (brisket is in a prewarmed cast iron tray, butts I will just reheat worst case but they should be ok: it’s supposed to get to 34 so it isn’t exactly freezing here!) briskets butts All wrapped up in nearly every towel I own meat gloves were handy last night: that brisket was gorgeous taking out off the grill snags:leftt is chorizo and right is pork (it is Paddy’s day after all)

I have a few irons in the fire, used the smoking gun to add more smoke flavour to a previously KK cooked chicken. Also getting ready to smoke a pork belly tomorrow and made some mesophilic yogurt for the first time. Dinner is plated. This yogurt was made with Coffee cream, 18% fat. It's going to be my starter. My next batch is on now and I used whole milk, 3.25% fat. We'll what difference that makes. This yogurt is fermented at room temp. Bacon story tomorrow.

One of these days I'm going to do cheeseburgers so I figured I'd better make a batch of perfectly melting cheese. Start with some nice Castillo Cheddar Cheese, some Silk Chili pepper from Burlap & Barrel, also added some Aleppo pepper and then add the required sodium citrate.(14g for 380g cheese) Melted and poured it onto a silicon mat. When it cools I used a cookie cutter to make the patties. I have about 10 of these slices. Now when I melt these over burgers the fat will not separate from the cheese.

A little surf and turf on a nice night. Reverse seared black angus porter house with lobster tails, polenta fries, and mushrooms. Cruising at about 225 Getting some color over indirect coffee char. Lobster tails and polenta fries just about ready

Took advantage of our 2nd day of nice weather (at least in the morning) to do a pork butt. Injected with Butcher's BBQ pork marinade and dusted with a housemade rub. Indirect @ 275F, with Guru, and smoker pot with hickory & apple chunks. Notice the lack of snow!! Money shot for Dennis! Plated with homemade coleslaw and a trio of sauces - Carolina Mustard, NC Vinegar (Red), and Smokey/Hot. I cooked it to an IT of 195F, which was a bit under my usual target of 200F, but it was past my usual suppertime and I was very hungry. It tasted fine, but was a bit hard to pull and the bone didn't come out smoothly. I thought that I had started early enough to finish well before dinner, but after about 30 minutes into the cook, the wind blew the Guru off my table and the blower wire unplugged, so the fire went out before I noticed it. Set me back about an hour to get everything going again. It's BBQ - sh!t happens!

Tony, you are eating high on the hog tonight. Isn't it wonderful to have temp above freezing. It's like a heat wave.

Woo, Hoo! It was 52F today!!! After dodging a bit of rain, got in a nice steak cook - a Prime ribeye cap. No worries about Vampires, as the tots were loaded with garlic aioli. Had a bit leftover, so why not top the steak and shrooms with it?