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Burger night on the KK with a little oak/citrus smoke. Fresh ground ribeye made real thin. That’s how we like them.

Another reason that I like you, MacKenzie! I, on the other hand, did not grind up my chuck roast. It went on at 275F indirect, with the smoker pot of mesquite, post oak and coffee wood chunks, rubbed with a mix of Oakridge Secret Weapon and Cimarron Docs, with an extra hit of fresh ground black pepper. Took it off at an IT of 200F, just like a brisket, except no pink butcher paper. Plated with another round of the French mashed potatoes (sous vide in butter & 1/2n1/2, seasonings - 192F for 90 minutes, then run through the food mill with the smallest disc, then added sour cream and boursin cheese (garlic & herb), S&P), with a Bourbon mushroom gravy. The potatoes came out almost as good as the ricer/screen version, but with half the work. Next time, I'll up the butter even more!

Ours is a really small, po dunk Piggly Wiggly - but - they defiantly have the cheapest, best, all natural twin packs of pork butts. That twin pack cost $27 and both were decent sized butts.

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!

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!

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

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

And spices, and tea. Sent from my iPhone using Tapatalk

I think I’m going to have to pick one of these up. Would be great for cold smoking cheese. Sent from my iPhone using Tapatalk

I plan to go shopping tomorrow. Will be curious to see what the shelves look like, as it's been a week since my last shopping trip?

I hope this happens everywhere the old sick and fragile are the ones that need things most let's start to act like human beings and consider others that may not be as well of then you . Sent from my SM-T835 using Tapatalk

I skipped most of the canned veggies but I did stock up on frozen veggies. If they cut the power state wide we're all screwed.

They didn't do a run on chicken around my neck of the woods, plenty to be had. Bought me a huge pack of leg quarters. Still have a bunch of thighs and wings in the freezer.

Tony there are paw prints all over the concrete. She was closely checking it out about 5 hours after the pour. Then the kids decided to start throwing a ball around. Not a worry, it’ll be paved with limestone. The Reno is starting to feel real now the concrete is down. Sent from my iPhone using Tapatalk

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 miss The Pig. So far, our local market (HyVee) has plenty of meat on hand. My freezer is pretty stocked right now, so I'm not terribly worried about running out.

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

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

Ribs going on and ready to come off. 3-2-1 method with house pork rub.

Looks great, anxious to see how it cooks.

As promised the last box at the end of the day on the delivery truck. It's here and a hot and fast style of cooking is what it does. Ordered the Rib rack which can easily do 10 racks. I mainly got it for the advantage of bringing it to other locations for quick cooks because although it has some weight it's not a burden except it is large at 55 gal, bigger than the competition Pit Barrel at 30. The paint is Matte black but rated for 1000 degrees vs the other prettier models of color having 450. Burn in tomorrow sealing with some Pam and that'll be it

Works like a charm on cheese.

Primerib cheese burgers...I must be living in the wrong neighborhood. Toney you did well, but you forgot one thing...a meal like that and no wine. Your slippin brother, your slippin

1. use the Mapp torch, I do remember "once" I pulled out the compressor because I was on a time table, that 90 lbs of pressure fired up the basket pretty quickly, I don't suggest this procedure for alot of reasons but it got me around the corner that day. 2. I use a shopvac, does a great job everywhere, even around the gasket. 3. Haven't yet, just let it drip down and dry and toss it out. The only time I'd put a tin down lower might be for veggies and that juice dropping in could be saved. 4. 3/8 in open wrench for the tuff stuff, next a brass wire brush and the wipe off with your choice of an old towel or paper towel. The PBW does a great job but a high temp burn after a pizza will burn give you some nice smooth grates. I see everyone does it a little differently, do what's best and most comfortable for you

And you probably won't see again .except from me .lol . The Panko bought a subtle crunch to the ribs .coating pork chops in panko style .that was my reasoning .something different. But that's me . Sent from my SM-T835 using Tapatalk

Na . I first discovered this method on my KJ classic whilst I was mucking around .it takes a while (Funny what does W.A stand for wait awhile.) For the bloody thing to heat soak . So I just fill my basket light it with three samba natural fire lighters from Bunnings. Let them catch hold and add my grates.shut the lid with all vents open ,and ark it up to 400. And this stage my meat has been prepped I have some alfoil ready as a deflector .Open lid take out grates add wood add lower grate add foil add top grate then the meat close lid ,shut top vent to 1/4 shut down right moon side and adjust the left to a quarter .stops at 250 for me every time. I do act quick during the grate process .lol Sent from my SM-T835 using Tapatalk

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

Mmmmmmm leftovers! Sent from my iPhone using Tapatalk

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

So tell us what the panko brought to the table? Never seen anyone try this before, so I'm naturally curious.

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

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.

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

So Aussie my KK has vents open on 3mm hole plus 3mm on the moon and the top between 1/8 and 1/4 open to hold this temperature. Is yours about the same? Do you wrap your ribs at the end? Sent from my iPhone using Tapatalk

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

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

Right before I wrapped them

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.

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.

Preparing for the apocalypse with a perfect butt.

Awesome cook Tyrus!

This is crazy, now the knuckle heads have cleaned out the canned foods and pasta off the grocery shelves. My mate has a cleaning wholesale business. Said he shifted over 500 pellets of TP last week and he’s not running out. It’s being nicked from schools and public places! Sent from my iPhone using Tapatalk