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After 10 days of rain the sun came out yesterday and today. It’s really steamy as the moisture is rising out of the ground. My wife took Billie for her usual walk and she had enough half way through....... She Spotted some cool water running down the gutter..... and couldn’t be moved. Very funny from a dog who loves a walk. Sent from my iPhone using Tapatalk

@Aussie Ora - must have been rib day, as I took advantage of a "warm" day here (it was 37F) and tossed on a rack. Indirect, 275F with the Guru, smoker pot loaded with hickory and apple chunks. Rubbed with mustard and Sucklebusters 1836. I slathered the middle with some Dinosaur Slather Sauce about 30 mins before they came off. Needed to practice may ravioli making, as I hadn't done it in a while, and will be cranking out about 300 of these puppies for a fundraiser dinner at the end of the month. Fillings were a spinach and cream cheese, and 4 cheese blend (ricotta, mascarpone, red pepper Boursin and parm). Came out nice and held up during the cooking. Froze the leftovers for another day. Fingers crossed that I can do this again in a week, but 6 batches of 48, not one!! Sorry, no plated pics, as my plating was seriously sloppy, between the rib sauce and arrabbiata pasta sauce. But, it was tasty, nonetheless!

@Bruce Pearson You haven't tasted my cooking yet....so don't be so hard on yourself!!!! We might have to share that "trophy"

Always unpack the kitchen (or ODK) first! The boys made it to their new home thanks to the Tucker boxes. Wife is back in Crazee (beltway land), so I’m slumming it in my new town of Crozet (pronounced Crow-ZAY). That’s right, we’ve traded Crazee for Crozet, whine country for wine country. Roadkill on the 23 over coffee wood lump.

I bought a 21 thinking that “this will be all that I’ll need.” I was mistaken. I wish I would have gone larger. Not that I haven’t been able to do what I need on the 21, but the extra room would have been nice in many situations. I didn’t realize how much I’d actually use it over almost anything else. It’s my “go to” for almost anything cooking related anymore, except when it is too cold outside. Sent from my iPhone using Tapatalk

Pizza day here, I had some previously roasted tomatoes, and some grilled chicken drumsticks so decided to do a pizza. Started the dough yesterday and used half today for the pizza.

When is it ever "too cold outside" in San Diego???

I found this food/recipe at the Ambassador restaurant at Hotel Tiama in Abidjan Africa. Very simple but a great way to enjoy your pork from the KK. I slow cooked a Boston butt on the KK with garlic and onion seasoning. Make fresh three yolk mayonnaise with a teaspoon of French mustard. Butter a sliced loaf of French peasant bread. For each melt, add a layer of mayonnaise, gruyere cheese, and pork inside with an additional layer of cheese on the top of the melt. Put it back on the KK at 300 degrees for about 10 minutes. Enjoy! The tortillas on the grill go with the carnitas I made with the remaining pork.

Some quick porkies .... Sent from my SM-T835 using Tapatalk

Hey Tyrus, A friend of mine in the brew club knows a guy who imports them, really well priced too. A 220l barrel costs us $250 AUD landed. Sent from my iPhone using Tapatalk

Prosciutto? Are you going to wrap it and come back 8 months or so later?

Thought it was George Washington Day. I'll be darn, got three racks on now myself, bon appetit. Hope mine look that good.

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

Thanks, Basher, we don't get really warm and humid days here, just the odd one and I melt. My pizza dough is from Serious Eats, NY style pizza dough. http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html I have adjusted it to what suits my needs. Makes 2 x 10 inch pizzas. 319g bread flour 9.25g sugar 4.9g salt 5g instant yeast 18.2g virgin olive oil This will vary depending upon the oil you use so perhaps you should use 1.5T 213g lukewarm water 1. Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. 2. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into two even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking. Notes: This dough will be sticky, so I pull it to fit the size I wanted. This dough is light and chewy, I love it and so simple and fast to make.

Herbie that's a great sandwich and well made with all the ingredients. Double it up and it'll be twice as pretty, handsome, a fine sandwich.

Well ain't that a bargain, and it keeps on giving, can't beat that especially when a tasty brew is concerned. A tight barrel, holds the mix, does the trick. Price sounds right on, but I'd still rather find a full one on the beach, empty it according to the rules (there aren't any) and then use it for it's second life. Cheers to you and to the brew

Likewise, Bruce and non finer than you.

Come on Mac! You make tasty sandwiches also; that I wish I having. But Herbie J’s sandwiches look mighty good too. It’s seems to me that just about everybody on this site is a fantastic chef, except for me, 30 years of eating out every meal has left me a miserable cook LOL. But I have to say I have learned a lot while I’ve been on the forum and watching U-tube. Made some nice friends also.

LOL, very true, very true. My blood has "thinned out", as they say.

You might have to put the sprinkler on when you get home, poor fella. Buy him an ice cream.

Nice job on the ravioli. I still have some in the freezer from my last batch. It is nice to be able to pull them out of the freezer for a quick and very tasty dinner. Those ribs looking perfectly delicious.

Smart pooch!

Simple trick - before you put on your mustard/spices/rub, look at which way the grain is running on the point and the flat. You can either slice a small piece off as your "starter guide" once it's cooked, or just stick a toothpick in perpendicular to the grain and go with that guide once it's done (the end of the toothpick will likely char off, but there should still be some left inside the meat that you can ease out for your guide.)

Awesome good to see you all made it and got some road kill on they way lol Sent from my SM-T835 using Tapatalk

Welcome back Pequod. And to think you were selling that. Mac I wish I could get my dough looking like that. Made some rye/ wheat sourdough on the weekend and just could get the gluten binding. Turned out ok, a little dense and nowhere near as aerated as yours. I’m going back to the books to work a recipe through that works for me. It’s been really warm and humid here and I’m not sure if this has an effect. Do you lighten your saturation in warmer, humid climates? How do you tweak your method? Sent from my iPhone using Tapatalk

I have been traveling for work the past two weeks through West Africa and Slovenia. I came across this old olive press in a restaurant at the port of Koper on the Adriatic Sea. I wanted to share a video of it operating. Also, their specialty, salted fish. It’s good to be back and I brought home some interesting spices to try on the KK. E8ACF0F7-0E7A-4571-83CA-DEA31A0D61CB.MOV AFA7BD9D-47A1-46EE-885D-2ECA4211D095.MOV

Always interesting to see moving pictures from far away lands that tell a unique story. You wouldn't get away with running that Olive press in a restaurant here in the States...just too many laws, was a delight to see. Watch your fingers and hold on to the kids! lol

Nice cook. Just curious, where does an Aussie get his hands on an American whiskey barrel? The only one's I can find are at the Garden Center cut in half and used for planters. Did it roll off a tanker and end up on the beach? Nice brew too.

That's a tasty sandwich that I wish I was having.

Like the adjustable sleeve on the middle post and the two extra outside loops on the arch. Looking more like a Texas Smoke house, you shoulda hung a few sausages from that tree for the picture. How much, Captain? Anything else you forgot about?

It took me a while to figure out what the prongs at the bottom were for and then I noticed the screw at the bottom and realised it is a bit like a vertical roti. I would like the frame and the ability to hook meat onto the top of the frame. My current adaptation when cold smoking ham is to use the half grate. This frame would improve on clearance and allow you to hang bigger joints in the KK. Below are a couple of hams, brined in beer and molasses for a few days and then cold smoked.

Happy Valentine's Day everyone! My friend gave me a gift box with this inside. Everyone needs a friend like this. Carrot cake and cream cheese frosting. Yummy yummy. and I'm not telling anyone about the box of homemade chocolates that she gave me. I've hidden them.

The Kiwis would call this pork and pooha. The packet called the pork a scotch roast! Not sure about this cut? Carved a bit like a rib fillet. Spinach came from the garden as did the basil for the feta and cherry tomatoes. Sent from my iPhone using Tapatalk

Should have it next week. Decided to have it cut it a 20" x10" semicircle to fit on top of about half the main grate. Thought the extra support of the grate bars underneath would be helpful due to the weight . Will be about 25 pounds.

I never go by temp alone always probe tenderness I have seen brisket tender at 195 all the way up to 218 probe test is the best way in my opinion.

Many of us here copy Aaron Franklin's brisket method, wrapping in pink butcher paper after the stall. https://www.smokedbbqsource.com/smoking-your-first-brisket/ You can go either lo & slo (225F - 250F) or hot & fast (275F - 300F) on the KK, indirect. Ignore the advice about a water pan, as we don't need those on a KK. Once the brisket clears the stall, typically around 170F internal temperature, then wrap it in the pink butcher paper and put it back on the KK until it hits 200F - 205F internal temperature. Then take it off the grill, leave in the butcher paper, wrap it in aluminum foil, and a large towel and put into a large cooler to rest for at least an hour, up to 4 hours (gives you lots of flexibility on timing your dinner.) Then slice against the grain (tricky, as the grain lines are different on the point and the flat). Plan B - if you want to try your hand at "burnt ends" (aka, meat candy) - when the brisket is done, separate the flat from the point (much easier done when cooked versus raw), wrap the flat as above, and cut the point into large cubes (1 - 1/2"), season with your favorite rub and/or sauce, then toss into a pan large enough to hold the cubes in a single layer. Then back on the KK for another hour. Heaven!