Leaderboard

On the way home from vacation we swung through Lane Packing and picked up a box of peaches. 25 lbs of Sunland variety. It's a hybrid semi-cling peach so we'll see how easy they are to deal with. (freestones won't be available for maybe another month) These were picked within the last day or two. I have them layed out in the back room so they can finish ripening. Most of these will be peeled, cut up, then frozen for future use. When the freestones become available we'll go back for another box or two. 

Yea but we all wish we did have one that size Even me, King of the small kamado

The last few days have been an emotional roller coaster, proudly announcing our first daughter Thea May McMillan Mum done extremely well and had a very long 30 hour labor before a cesarean section was called, both mum and daughter are fine and recovering very well. I’m going to take them both home from the hospital today! Sent from my iPhone using Tapatalk

Spending the day trying out this "Franklyn" method. 275 all day long. Sent from my SM-G892A using Tapatalk

Received a great care package from ckreef today some great stuff can't wait to try it all. The wild raspberry is making me drool.lol Sent from my SM-T835 using Tapatalk

I don't have a KK yet (saving up to get one with an upcoming yard reno) but I do have another super insulated kamado (Keg) which can create some issues getting enough combustion for good, continuous smoke. I found the best results come from putting your wood chunks UNDER the lump charcoal for each cook. I suspect this somewhat emulates what many have found from using the smoke pot method as well. I also cook at slightly hotter temps as well than often would be typical. It does take some effort for each cook to place new clean wood chunks underneath (a bit of coal reorganization) but I have been very happy with the results after trying many different options and techniques.

Who knows how they decide? Last one I sent went straight from Chicago to Japan and then to Perth. This one seems to have a mind of its own and is apparently homesick as the tracking number says the package is back here in Cedar Rapids!!! WTF???

I've done several Prime Rib roasts (although boned). This is the method I use. Trim, tie and apply chosen rub to roast and refrigerate overnight. On cook day, remove roast to counter to warm slightly (insert temperature probe to monitor), start and heat sink KK to 200°F. Smoke roast on upper grill with chosen woods (I use apple and cherry via the "cold" smoker) to internal temp of 112°F. Pull roast and tent while opening all KK vents to achieve 500° - 550°F dome temp. After removing the temperature probe from the roast, using the sear grate, return the roast and sear all sides, about 1 1/2 minute per side or less. Remove roast, reinsert temp probe (it should be about 120°F at this point), wrap in foil and towel and insert into cooler to allow temp to rise to your chosen doneness (I serve at around 130°-133°F - medium rare).

Yeah, that motor is almost 2x as big as the one that most of us use! But, we don't have a rotisserie cradle that weighs 50+ pounds - unloaded, either!!

Aussie thinks it got sucked up in the Triangle, too, as my package is taking the same path as the one you sent that took extra time to arrive (via LA).

Nobody needs to panic just yet. That one package I sent Aussie got lost in the Bermuda triangle for a bit but eventually showed up. (5-6 weeks if I remember correctly)

Still MIA according to USPS??

Indeed, the prodigal package has returned home. Postman tried to deliver it today while I was out. Left this mystery note in my mailbox. No boxes were checked on the "why" is wasn't delivered??