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@Aussie Ora Mrs skreef really likes this little guy. Figured we'd let him hang around in the Travel Trailer.

Lazy Sunday afternoon roast leg of lamb boned out. Sent from my iPhone using Tapatalk

Dinner last night was a Cajun spiced porkchop with sides of mushroom risotto and crispy kale chips with rosemary & garlic focaccia. Grilled direct on the main @ 325F with an apple wood chunk.

Crikey! That’s a freakin’ Drop Bear!

A lazy Sunday afternoon on the other side of the world. Chuck roast with Eats Barbecue Rub and Chicken with Morrocan spice

I'm pretty sure screen up only sucks more ash and gets clogged up more quickly. There can't be any difference in the vacuum created by the air pump up or down. I believe you when you say the smoke was better but I'm guessing that it's because the inside of the pipe was partially closed from ash sticking to the sticky gunk that forms from the smoke.. BTW the long T tool for removing the rear hinge cover is great for cleaning out the smoker's feed tube..

That's more like my minimum order when I buy a half or whole animal. These hoarders are amateurs, that is all I can say! And NO, I do not want a power shortage round here! Will have to rely on The Husband's hoard of about X hundred bottles of wine to keep us going. Uh. Maybe not so bad after all.

After 11 hours here what the brisket looks like so far

We’ll being sort of locked up these days I decided to spend the day cooking. While the KK was not included in this cook I thought I would still share with the forum. I was speaking with my 90 year old Uncle and he shared with me a simple salsa recipe his mom used to make when he was a kid. Being the proud owner of a pig like Mocajete I decided to make the fresh Salsa like Grandma...Simply a roasted tomato, garlic, banana pepper, green onion, cilantro and salt. Next up was a kettle of home made pork with Mole tamales....probably about 100 of these and in the final pic a plated traditional Mexican fare.......Tamales, Frijoles y arroz!

Success

@tony b thank you sir....it appears so but until I cut into it it’s not confirmed. The internal temp was 202-205 throughout so I’m sure it’ll be good but its still resting in the cooler. I’m making corn bread and mashed potatoes (Sour cream, garlic, rosemary & Parmesan cheese) now and I’ll cut into it in about an hour. I can’t wait I had a small piece break off when I took it off and it tasted heavenly

Taken off grill and resting

@MacKenzie I like to spritz my brisket with apple juice every hour the last 4-5 hours so it’ll be fine. It’s looking like a nice piece of beef jerkey which is how I like it

I had it marinating in a dry coffee cumin rub for 10 days in vac bag. Heated up KK to about 300f, put the lamb on the top shelf and cooked it direct. Flipped it once. Pretty happy with the thickness variation of this cut. Could have tied it, but the wife like medium to well, and I prefer the medium rare. We had pieces of each. Had spuds on the main grate underneath getting all oiled up, and lemons for the last 40 mins around the edges. Rested on a bed of chopped kale, spinach and basil. Yes it was a cracking day, clear and 91f. Having a never ending summer this year. Sent from my iPhone using Tapatalk

That's Awesome. He his going to have a great time Sent from my SM-T835 using Tapatalk

Not cat - bat

@tony b I’ve done that before and I have pink butcher paper at home but I found that I like to cook it unwrapped and just be patient through the stall. It helps me develop a better bark which I prefer. When I cook brisket I give myself an abundance of time and when it’s done I take it off the grill, wrap it in foil, then wrap a towel around it then put it in a cooler. I’ll let it sit there for 2-4 hours so that way the juices are settled and it’s always ready for when it’s time to serve it I typically marinate it on Friday cook it Saturday night/Sunday morning/lunch and eat it Sunday around 5pm. It’s a long process but I had it nailed down on my Weber Smokey Mountain. I cook brisket about once a month it’s my favorite so I’m really looking forward to this cook. Got a nice piece of prime brisket and had it marinating for 48 hours. the chicken I cooked on the KK was without a doubt the juiciest chicken I’ve ever made my wife even commented on it unprompted. I can’t wait to try out the brisket. I’m sure it’ll be amazing provided I don’t F it up!

Yes, buy the pre-marinated chicken shawarma thighs at Trader Joe's - they're the bomb!

Just finished a sofa-back table for a neighbor. Cedar slab split w/ Cypress insert & floating Cypress lower shelf, supported by Cedar 'Z' shaped legs. Solidified the base structure with stainless wire and turnbuckles.

What he said.

And you will, be posting soon.

I recommend starting with Jim Lahey’s no knead recipe. Easy and delicious. https://cooking.nytimes.com/recipes/11376-no-knead-bread

Maybe a multigrain wheat or sourdough. I really don't know. So something easy for a beginner.

Gorgeous, Troble.

Troble, you get that lid down, you're looooosing moisture. Remember the expression, "If you're peekin' you ain't cookin'. BTW awesome colour on the brisket.

It appears to have been a gorgeous day the way way the sun was shining on your plate. That's how ya do it

I just finished my curing. And now cooking the ultimate steaks Sent from my iPhone using Tapatalk

I second that!

Second that! Sláinte!!

Are you planning on using Aaron Franklin's method of wrapping in pink butcher paper after the stall? Highly recommend it. Tip - can't sub aluminum foil for the butcher paper - it's not porous and you'll lose your bark and the outside will be mushy.

Great pizza, I bet that board would have a story if it could talk, unique.

That's a Pork butt and a Brisket if I'm not mistaken, like the bark...enjoy

Wait...isn’t that how this started? Someone ate a cat??? 😯

Just saw this being reported on, a how long will it last calculator https://howmuchtoiletpaper.com hopefully this will ease folks mind about how long their stash will last...

Always appreciate the time, effort and workmanship one puts into a piece of art. Nice design, your neighbor will be happy. Speaking of happy I couldn't help but notice the 1921 Seth Thomas mantle clock with raised numerals sitting atop your hutch. A good running instrument. How many coats of Poly did you apply?

Just an update From this. To the blockies in today. And from the other direction. Sorry if this bores you. Steps poured on Monday- found some stones with fossilised ferns for the steps. Chippies start also on Monday. Stone mason starts Tuesday. Sent from my iPhone using Tapatalk

350 for 1:35 seems to be just right, perfect internal temp

Troble, that is going to be sooo tasty.

Making some chicken with veggies tonight

Same to you, Tony. I know it's true because I just saw my first chipmunk of the year.

Happy St. Pat's Day, ya'll! Having to celebrate at home though, as the local government asked the bars to stay closed today. A nice corned beef sandwich (not homemade) with a good Irish Ale! Sláinte!

That 8:15 AM pork butt cook turned into a marathon cook, just shortly after 4 AM I pulled it off the KK. You know what comes next I had to pull and sample it was 5 AM when I got to bed. The start up. Ready to pull. It was moist. I was afraid it would be dry after that 20 hour cook. The first 170 F was at 225 F then I moved it to 235 F.

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

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

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!

Mmmmmmm leftovers! Sent from my iPhone using Tapatalk

Nice breakfast, gotta love a gooood breakfast.

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

Preparing for the apocalypse with a perfect butt.

That is a beauty and there is lots and lots of cooking space.