Leaderboard

Right before I wrapped them

it's a good time for everyone to familiarize themselves with what poison ivy looks like.

Your not the lone ranger .been happening here in Perth for a while now and we only have 14 confirmed cases and all of them came back in .Our Government just passed a law demanding anyone entering the country to self isolate for 14 days should have done it from the start we are an island NZ kicked it off. .people are going spastic over rice and baked beans .bugger eating that in lockdown. My vertical freezer is chockers full of meaty goodness . Plus I have access to this store .https://www.campbells.com.au/. Which is pretty stocked. I agree during a lock down a light refreshment will be required .maybe will all should head to tony b's place lol. And maybe I could send you some dunny papper in my next care package. . Sent from my SM-T835 using Tapatalk

I have not tried Butcher Box. I listen often to The Joe Rogan pod cast and he advertises for them. I have used “Meat the Butcher”. It’s not a subscription service. You pick what they have in inventory and they ship in two days to you house. I have had good luck with them. They send out 30% off discount codes monthly via email. Here are a couple of Wagyu Ribeyes.

The hot/cold smoker arrived Friday. I put it to use today smoking a nice pork butt. I reviewed a few post on how to setup and best use. Thanks to everyone who helps us newbies out. It started easy and ran for the entire 8 hour cook. I was impressed by how clean the smoke was. I went through almost an entire bag of mesquite wood chips. 1BFAA283-94F6-494A-A87D-4F7FE3C8D075.MOV

Mac, nothing can cancel you my dear, you will persevere. If your looking for protection I heard a large consumption of FISH, SEA SNAILS. and delicious shell fish are a quick remedy. Now isn't that a pleasant repose

@MacKenzie I’ve seen your posts. I hope to to to get to your level. 😀 this is my go to recipe for pork butt https://www.slapyodaddybbq.com/2012/04/slap-yo-daddy-bone-in-pork-butt-2/ but the key to a good pork butt sandwich is the roll and I love the Hawaiian sweet rolls

I am going to be doing a pork but in the next couple of days and I hope mine come out looking as delicious as yours. Just look at the white interior disappear. LOL

People are getting pretty creative now that toilet paper is in high demand

Shows how stupid folks get in times like this - you can feed a lot more folks on a pork butt or full packer brisket than on a whole chicken!

2. I also scoop from the top, using an Oxo mini brush and dustpan. 4. I use a Powdered Brewer's Wash soak overnight before using the Kurly Kate (per MacKenzie) if the grates are "well used," which mine generally are.

One other thing I do with my pulled pork is I put it in a foil container spray it with apple juice, dust it with brown sugar then put it in the broiler for 7 minutes. The top gets a crisp, Carmelized texture. While still maintaining all the juiciness underneath pics of final pulled pork post broiler and repurposed into a scrambled hash this morning. Thanks to all for the help

Here is what I do. 1. I like the Milwaukee - M18 Compact Blower. 2. I scoop from the top into metal container. No need to get every last bit of ash out in my opinion. 3. I like to use a metal tray, like the SS tray that comes with the KK. 4. I use the Kurly Kate rub the grates when done cleaning to make sure there are no little pieces of metal that will get into my good.

Incredible color it is, great pics and nice recipe. Well, make a few sandwiches, gather up few friends, drive on up to LA and bring them Chargers back, because they sure ain't doing much up there. Nice butt, always wanted to say that and get away with it.

Looking good mate. Sent from my SM-T835 using Tapatalk

Decided to slow cook a lamb shoulder on Sunday Used some balsamic to help the rub stick and left in the cold room overnight. Woke up to a beautiful Sunday morning- despite the building site. Started the fire at 10:30am. Lamb shoulder in at 11:15am. Smoked for 4 hours amongst leftovers from the demolished shed. Then wrapped it over cabbage with some sweet mint sauce. This is just before wrapping. Sent from my iPhone using Tapatalk

Great looking KK. The color is incredible. Your first cooks look good too.

Great looking bark. Sandwich meat forever. No concert for me either...Tower of Power will have to wait. Oh, just returned from a Irish party, I do believe any bacteria in my body is dead.

@Tyrus I have ordered a hand held I was just using what I had on hand at the time. @tony b I found the thermometer once I unpacked all the boxes this morning. I’m about 6 hours into cooking two 9lb bone in pork butts

As I told my wife, no worries here. We’ve got a dog and a huge supply of these: https://www.amazon.com/PET-Counts-Unscented-Doggie-Refill/dp/B0192NCGKM/ref=zg_bs_3052413011_7?_encoding=UTF8&psc=1&refRID=CNNFYPJ3MBAARVCZBX9D

I'm in total withdrawal - no March Madness?? They cancelled the local hockey games, too and our baseball opening day has been pushed back 3 weeks (at least for right now.) Almost everything here involving crowds of people is being cancelled. I had a concert ticket for the 27th - CANCELLED! Fortunately, I have lots of TP (I buy the bulk packages all the time at CostCo) and plenty of food in the freezer/pantry to last weeks.

Scored another meaty rack of ribs .was out of mayo so just used the burger sauce for a bind same diff. . Then gave it the mixture. .On it goes..Looking good.. Gave it some sauce. . Which is rare for me but I had a method up my sleeve lol. I decided to give it some panko crumbs. .back on for 40 min. .ready to gp.. Carved. . And plated with some of Dees classic salad .. Sent from my SM-T835 using Tapatalk

1) I use the FiAir blower - it's battery powered. Does a good job. Only complaint - the batteries can get dislodged with normal handling and it won't run until you take the back cover off and readjust them. Not a biggie problem, but when you're trying to get the grill up and going, it can be a tad frustrating (full disclosure - I have practically zero patience!) https://smile.amazon.com/FiAir-Charcoal-Tailgating-Campfires-Fireplaces/dp/B00D5FS7HA 2) Same as MacKenzie - scoop from the top. 3) Nope, just use aluminum foil on the lower grate to stop the drippings from hitting the coals and to provide indirect heating to the main grate. If I think that there's going to be a lot of drippings, I use the drip pan that came with the KK. 4) Everyday cleaning of the grates - I use a Grill Floss. A 3/8" open-end wrench works almost as well and is cheaper. https://smile.amazon.com/GrillFloss-Ultimate-Grill-Cleaning-Tool/dp/B000PAV28E For the rotisserie baskets and forks, I soak in PBW (Powdered Brewers Wash), which can be found at any homebrewing supply store/online. It's not cheap, but you only use a little at a time; it works great and makes cleanup a snap. A word of caution - stay away from cheapo brass bristle brushes and similar things. If you use the Kurly Kate recommended by MacKenzie, follow her "good practice" and make sure that you wipe down the grates thoroughly with a wet rag/paper towel afterwards. Folks end up in the Emergency Room from ingesting metal bits that find their way into the food. This is not an internet urban legend - here's a link to the CDC's website. https://www.cdc.gov/mmwr/preview/mmwrhtml/mm6126a4.htm https://globalnews.ca/news/4166966/bbq-brushes-metal-bristle-safety-standard/

What Colonel Sanders does to chicken Aussie will do to ribs.

Nice breakfast, gotta love a gooood breakfast.

Interestingly, there’s a run on chicken here. Can’t find chicken anywhere. Lots of beef and pork. At least folks will be eating healthy through the apocalypse.

Ckreef - same thing in Birmingham Alabama, no toilet paper to be found. However, our local Piggly Wiggly has plenty of meat! It’s within walking distance of the house and they have one of the best selections of meat IMHO. Its good to see someone else that’s shops at “The Pig”.

Great idea except when you need to wash your hair. Haven't done the head in the toilet in a long time and the last time I was really drunk and don't remember praying to the porcelain God. But they said I did.........

There you go a slip on the ice and your back on your feet. Looks much better with the signature Tel tru. Hey Toney, good heads up and she's on the road. Those butts are lookin sharp.

And we all have garden hoses

You'll probably end up with a black ink smear but that's better than a brown smear - LOL

Preparing for the apocalypse with a perfect butt.

With all this Beer Virus talk there has been a crazy run on Toilet paper in the middle Georgia region. In the eight closest Walmarts to my house there is not a single roll of toilet paper to be found and no hand sanitizers and when the toilet paper ran out they started going for the baby wipes. Food was plentiful. I guess having a clean rear end is a bit more important than stocking up on food .............

I just ordered two new accessories. Added the hot/cold smoker and double bottom pan for the 32. I’m really enjoying the KK and experimenting with it. Thanks to everyone who has and continues to contribute to the forum. Y’all are a great help.

If it was mine, I'd have my dog's paw prints embedded for sure.

Bought a couple of chuck roasts yesterday and decided to grind them for burgers or meatloaf. After I clean up I made chicken burgers with breaded spiced chicken I also picked up yesterday. Air fryer @375F for 10 mins. It was a quick lunch. Toast buns with Duke's Mayo, garlic spice, black pepper and chili pepper.

I've got 2 batches of beer in process right now, plus a couple more that I still have a couple of gallons of left, so I'm good for at least a month! LOL! I'm pretty good on TP for a while, but thanks anyway, Aussie!

Good thing that concrete had set or the pooch would have left his signature on the new patio - LOL!

Basher, that looks great, drooling on my keyboard. 🤤

That's going to be some transformation when done. The first pics of the back yard to now...quite an undertaking. The lambs a killer.

Well, it doesn't get much more beautiful than that. Great shot of the new pads too.

Thanks Basher. That recipe has been a staple in my circle of friends for almost 20 years. We used to make it for big San Diego Charger tailgates back when we had a team....I make a little cole slaw and some Hawaiian sweet rolls and it’s always a hit

Same thing going on here, the market was cancelled.

Hoping the leaves grow soon.... Sent from my iPhone using Tapatalk

Sent from my iPhone using Tapatalk

its a shame we no longer get the white or yellow pages.

Nope the corn husks - LOL I have enough toilet paper - we went to Walmart this afternoon and stocked up on some basic supplies. We could easily self quarantine for a month or three. Also stopped by the local Piggly Wiggly and got a cryo pac of 2 Boston Butts. In the end we swung by the liquor store and stocked up on alcohol. Just in case the world gets really crazy I'm not going to be without some medicine. I've also decided since we stocked up so good I'm not going back to Walmart or large grocery store until after May 1st. We'll let the Beer Virus run its course.

delivery day! It’s raining today but fortunately we got the KK from the truck to the side yard/basketball court. backyard won’t be ready for 3-4 weeks so trying to decide if I open and use the KK now and move it again later or wait. It’s raining for the next 7 days and we’re supposed to go to Peru end of month but who knows with this corona virus stuff.....I’m debating whether or not to put my Eazy Up this weekend so I can cook and break it in.....I’m sure I’ll do that. But excited to get it here!

No there should not be a flame ongoing.. it should be smoldering.. I'd use only one small lit piece of charcoal at the cross pipe area and blow air with a blower or hair dryer until it gets things going to where a flame shoots out the other side of the smoker than let it die and smolder.. I think the best and most clean smoke is with the pump in it's lower settings.. best to slowly fill the grill. I've found that putting the meat in as cold as possible and not opening it until after you have reached the plateau creates the best dark red purple smoke rings.. I'd bet that the smoke generator air pump should be dialed way back for less airflow..

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.