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Have not been far still here .my internet just got a boost via the nbn roll out down here been catching up on some shows I have missed .it's amazing everything just works now .A couple of rib cooks and braised lamb shanks for tonight. ..... It's amazing my internet speed as gone from 3mbs to 46mbs .streaming is so wonderful no buffering Sent from my SM-T835 using Tapatalk

Me too! Lucky to find some left for me this morning.

Or maybe the legendary BBB42

I bought a couple of sacks of Fogo Argentinean Quebracho Lump via their website. The Fedex folks delivered the two boxes to the front porch as expected. I grabbed the dolly and took them to the shop to put them away. I opened the first box and look what was staring me in the face! You ever see one of these grills?

For Neapolitan pizza I recommend using a baking steel at 450º rather than my baking stone at 900º you will get the exact leoparding on your crust and bake times. Check out Kenji’s posts on Modernist Cusines page.

My informal conclusions this far in the tests: All lumps tested would easily last long enough for the average low-n-slow and once stabilized none of them had noticeable smoke. If you were planning on multiple back to back low-n-slow cooks you'd be better using the South American lumps for the extra long burn times. All lumps tested had no problems getting to 500* and burning for 2 hours. If you were planning on an extended 500* + cook you definitely want South American lump otherwise you stand a good chance of running out using Noth American lump. Normal everyday cooking they all work. If you're doing the extreme cooks you might want to choose your lump wisely.

Huh. I guess "refractory cement" wouldn't fit on the bag, so they went with "ceramic".

Okay so the two sauces are honey mustard and modernist cuisine buffalo sauce. HM: 1/2 cup butter 4 cloves garlic, used a press 1/4 cup Dijon mustard 1/4 cig dried mustard powder 1/3 cup honey 1 tablespoon Worcestershire sauce with extra 1 teaspoon vinegar Very good! You can look up MC wing sauce. Great burn. Indirect heat and rocking at 325 I’ll post finished product Sent from my iPhone using Tapatalk

Pequot that bread looks yummy, would you make me a sandwich please? Lol

I've got to check that article out, Tekobo, thanks for the link.

Pequod, that looks lovely and I know how those fresh grain flours impact the flavour.

Nice oiling of the slippery slope there @Bruce Pearson 😛

I have seen the warnings about eating too much cured meat on account of ingesting too much sodium nitrate. I have not paid much attention on the basis that I don't eat all that much cured meat. That is if I don't count all the bacon I make and the Italian charcuterie that I buy. This article is interesting and seems to suggest that if you eat more veg with your bacon you should be fine! https://firsthandfoods.com/2017/12/06/nitrate-free-bacon-myth-or-reality/

Hi Paul - Here are 3 birds spinning on the 42 for reference. Smaller birds, but could fit the 5lbs no problem. We used some disposable steam table pans for deflectors rather than splitting the firebox and ran about 375-400 with a pecan chips for smoke. Ran about 75+/- minutes to get to target temp. Did the same on another cook with 2 birds and ran with no deflectors with a meater probe in (on that started lower with a ramp up in temp with basting the birds) - included that for an additional data point. Hope this helps cheers

There really is a difference between lump made out of wood south of the equator and lump made out of wood north of the equator. In most cases south of the equator is a little more expensive but once you factor in the extra burn time not really more expensive.

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Their Super Premium bag has that same picture. Never noticed it until you pointed it out.

MacKenzie, you had me with that piece of crispy fat!! Welcome back, Aussie! Missed your posts/pics.

Happy to see you back Aussie! I was having Aussie rib withdrawal syndrome, I missed all those deeelicious rib cooks and those great salads. Glad to see your internet speed quaforpilled

Aussie, you gotta love that new internet speed. I wish I had that. Your cooks are looking tasty.

First of all congrats on the beautiful KK and man its big and those pebbles are getting better looking each day I think Dennis needs a trade up program

It's here A big thank you to @tony b. The box and lump looks in great shape. Can't wait until it's turn in the lineup.

Traditional or not, if it tastes like bacon....must be bacon. Both look good and certainly would be nice for breakfast. Like the individual wrap, the freezer will keep the dreaded botulism at bay, nice touch.

You're going to be KK free @Pequod? Or are you waiting until the new house is built to accessorise your new pebble 32 with the view?

I think it was spot on. This loaf was 30% fresh milled whole grains (rye, spelt, hard red wheat). It spread out a bit more than the long cloche I usually use, but still great volume. Haven't cut into it yet...still cooling.

Maybe hot smoked, depending on how long you keep it above 140F?? But definitely NOT cold smoked, unless you have an affinity for botulism!

Trying out my new Challenger Bread Pan. https://www.challengerbreadware.com

They both look great Tekabo. The cold smoked looks like it’s been dry aged. dennis’s looks pretty good too, like a speck. Can you make bacon without the sodium nitrate?

Thanks @DennisLinkletter. Nice looking bacon! Lots for me to follow up on. It took about three hours for the internal temperature on the hot smoked joint to creep up from about 59C to 65C in the KK. I did not monitor the temp after the resting period. Will do so next time given I like this slow cooking method and @Basher asked me a similar question about my lump of funky cow. It will be interesting to know what margin to allow in future. Yes, you are right, the hot smoked bacon can be eaten without further cooking. I like that effect because I can have yummy bacon goodness with my lunch at work with just a little light heating up in the office microwave. Your post prompted me to check what the difference is between ham and bacon. The answers were interesting. The term ham is usually reserved for the leg of pork and it can be raw cured, cooked and/or smoked. Bacon is for other cuts of pork and can range from wobbly cold smoked to rather less wobbly hot smoked. Happily that means I don't have to change the name of my post to HAM. Much less fun than BACON!!!!

Please always take photos of the food when it's finished.. Show us that beautiful smoked and carmalized patina! Instagram has no interest in uncooked food. Instagram drives LOTS of traffic to the site.. Thanks for your help!!

It was a beef rib cook today. Sprinkled with equal parts of garlic powder, freshly ground black pepper and chili last evening, vacuumed sealed and put in the fridge overnight. Tasty or what, rendered edge fat!

Couldn't wait, you just had to taste one before getting the plated shot. I bet it was as tasty as it looks.

Wings, I can have em for breakfast and generally do when leftovers are around. Save some sauce and roll em when done, you probably already know that, so good

No problem with 3 in a 32" BB..

OKAY Pequod, you hooked me with the "pebbles are superior" bait! I even did a search! Thanks for the welcome btw.

Got it finally. Averaged about 500-525 and heat soaked the stone for almost an hour. Great crust. Toppings where perfect. Sent from my iPhone using Tapatalk

At this point, the most likely outcome is that I move both and then assess from there. One factor is that I’ll be living extremely close to Skyline Drive, Blue Ridge Parkway, THE Appalachian Trail, Shenandoah National Park, etc. I just *might* want something more portable like a PK360 which is also a good size for day to day home use for two people. So...love my KK’s, but I could see a scenario where I don’t have even one.