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I dry aged some bone in rib eye roast. This batch was aged for 33 days. -1 Salt, pepper -2 Grill at 200F, starting reverse sear -3 Cooked internal to 126F, took it off the grill. -4 Open all vents, searing all sides -5 Resting -6 Sliced. Family loved it.

Done some shorties gave them some butt rub. . Ready to go..smoked over black cherry..looking good. .sliced ..and plated the butt rub tasted good.. Sent from my SM-T835 using Tapatalk

I attended a high school graduation party last nite. They were serving miller lite on tap. I tried to put miller lite out of business last night and I’m paying for it this morning.

I didn't know there was so much hate for a simple Miller Lite. I will try and find a micro brew that is free range, cruelty free, filtered through a hobo's beard, and funded only through micro transactions for my next post.

Looks similar to my cowboy ribeye that I did for dinner last night. Loving the half-grate for doing the corn while reverse searing the steak on the lower grate. Plated with some Melting Potatoes. I can't wait for the local corn to start coming in, as the stuff from the supermarket is just not that great - very starchy (several days old).

UPDATE: I have found by trial and error, plus as suggested in various forum posts , that low moisture level is crucial. Recently I've been drying my pellets in our oven, 12-24 hours before needed. Our oven is an old Wedgewood so the pilot provides enough heat to dry them out. The pellets in my recent cooks have all been rendered to ash, no oatmeal! Smoked my first session (two baby back rib racks) using Cherry CookinPellets. The pellets stayed lit through the entire session! After lighting I topped off the canister with pellets. Over the course of 6+ hours, I only used about half of them. At the end I noticed the remaining pellets looked like oatmeal/sawdust, the pellet form was gone. Is this normal? I did notice a fair amount of moisture whenever I removed the cap. I suspected it was from the pellets. Perhaps moisture is the source of the pellet breakdown. Today I'm going to intentionally keep the Cold Smoker tilted, thinking the moisture will have a path to run down the side versus possibly dripping down into the column. The ribs were great, this cold smoker really provided high quality blue smoke (great flavor with no aftertaste) and layered on the red tone characteristic of using cherry.

Just loafin'. This time with 10% fresh milled hard red wheat, 10% fresh milled spelt, and 10% fresh milled rye. Oven bake due to overnight proof.

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

It's Raneir Cherry season again. They are a hybrid cherry with very limited harvest. You will only be able to get them another 2 weeks or so. Get em while you can.  If you've never had a Raneir cherry they are super sweet and taste more like a peach than a cherry. Mother Nature's finest candy. Do yourself a favor and get some while you can. Warning: Raneir Cherries are extremely addictive - you've been warned 6 lbs    Just shy of 5 lbs. Pitted, cut in half, and ready for the first freezer stage. 

Second, Syz on the flour/paste mix in a baggie (i.e., poor man's pastry bag). It takes a little practice to get the consistency right - just enough water to wet the flour without making it runny like pancake batter and mix it thoroughly in the bag so you don't have dry pockets of flour. Your target is PlayDoh (for folks that remember it as kids!) Also, you're not decorating a cake here folks; so no extra points for artistic style - just pipe the dough onto the inside rim of the pot making sure not to leave any gaps.

Nice looking ribs. I've not had that problem with pellets in my cold smoker. When I'm done, I dump them into a ceramic plant pot and put it in the KK at shutdown to snuff them out and reuse them again. Other than the burned ones, the others hold their shape just fine, for me anyway?

Completely agree!

So looks like Aus Post were correct when they told me USPS does preemptive tracking .I reckon this never left the states .but with the right address. I wonder what happened. Only roy will know lol Sent from my SM-T835 using Tapatalk

If at first you don't succeed, try, try again - LOL Although I think I would want my money back from the first attempt. ..........?......... After further inspection of the return slip, let's talk about this "The item was sent by Browning Roy" Who is Browning Roy?

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??

My 3 favorite things bbq, Miller lite and a KK.

Approve of the adult beverages, but would suggest you "up your game" to something with a bit more going on (craft beer guy and homebrewer here!)

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).

Unfortunately that's a choice we don't get to make. Mostly it depends on where in the US the package originates. Every package I've sent you (except that one) went out through Miami. Miami is definitely a better route to Australia.

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

Looking good! Kirk of AlbuKirky makes some amazing rubs and jellies for sure. I love the Green Chile on skirt steak to make Carne Asade; simply fantastic! Sent from my iPhone using Tapatalk