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Made a couple of pork butts yesterday. I didn’t season the one on the right at all as I wanted to try one with simply smoke flavoring, and also will add it to my pups kibble for meals. I couldn’t believe how tasty it was simply being smoked over hickory for 13 hours; I may do this more often. The butt on the left was seasoned with Tennessee Mojo and was delicious to say the least. Can’t wait to try out this rub more. It had a nice little kick to it. This pic was taken a few hours before the cook was completed. The color was remarkable as was the flavor. Sent from my iPhone using Tapatalk

I wanted to make a donair but didn't have the exact ingredients so did a pizza/donair. Now for some cheese. Poured the donair sauce over the baked goods. The sauce was a little more runny than it should have been. I think that is because it had been frozen for some time. However it all tasted delicious.

I chose to remove the lag bolts. I couldn’t lift the crate off because of the damage on the top of the crate. I thought my ramp was destroyed too. So I removed all the slats and managed to save my KK wood sign. A long story short all is well.

Guess you had your MOJO workin for ya on that cook.

Wow those butts look deeeelicious nice cook. I think your pups have a lucky care taker!

I live in the middle of what's known as the Monticello Wine Trail. https://monticellowinetrail.com/ Lots of the local wineries are now offering free shipping, free delivery (if you're local), and discounts in some cases. I've been stocking up...just in case...

Tekobo I feel your pain. I’ve found it hard to be around long enough to really catch my dough and starter at the peaks of their rise. I’m predicting a nationwide lockdown to be announced somewhere between Friday and Monday in Australia. I reckon a lockdown is the perfect time to bake some bread when I can really study the rise. I’ve had a 20kg bag of rye flour in the cold room for over a month and a 10kg bag of white. Not quite as exciting as your pantry Tekobo, however, it’ll do me for a while. The starter is out of the cold room and had the first feed since my winning loaf[emoji471] There are a few other supplies in there too, like grog and lamb. Let’s see how this pans out. At this point I’m certain my failures have been due to not enough time spent feeding the starter to get it super active. [emoji1696] If your observant eyes were wondering, that’s 15 lamb tongues under the leg. How would you cook these? Sent from my iPhone using Tapatalk

We are up and running with the burn in. Delivery guy wouldn’t help me bring it in. Will garage for now and get buddies to help move it when the COVID scare is over.

Yes it was. The height of the pallet allowed the ramp to fit perfectly. Thanks. Yes it was. I was nervous and saying a few choice words too.

When I got it to the concrete damage I noticed the crate was damaged in two places but inside the grill looked fine. You can see the top of the crate is leaning to the left. Nails were protruding on the right side of the crate inside the plastic. On left side of crate it is leaning rather bad. So I took all the supplies off the top and went to get some breakfast. When I returned and started removing the plastic I noticed the damage you see in this picture. The grill was fine inside. I was nervous but while looking inside I didn’t see any damage to the grill. I did call Dennis. I also thought my ramp was damaged too

What a cool idea! https://www.virtualbeerfest.org/?fbclid=IwAR13tAPecDmuK-hI6w430QRXt_Tv1g3alcCUFKQVza0MNQe9Z-EpJGDQDw4 I just bought 5 "tickets" to the event.

Hey...I wonder if the eagle has landed...[hint hint]...

I've been doing that for years so she'll be right .. But seriously I know us Aussies like a Drink . But that's a pretty ample load a carton and a bottle of bourbon per day . But there is no policing ie I can buy a carton of beer at one store and then just drive to the next we have heaps of bottlos /drive throughs to by piss ..I have squirreled away a few light refreshments .in case we go into total lock down Sent from my SM-T835 using Tapatalk

We have a courtyard where it can be seen from 3 sides. Just need some friends to help

Beautiful looking KK. Make sure you house where you can see it, otherwise you will keep running back to the garage to look at it again. [emoji16] Sent from my iPhone using Tapatalk

Sounds a little bit like prohibition, before you know high speed boats will be running up and down the coast avoiding the coast guard and you'll be meeting with people in dark alleys buying the latest brew. Who woulda knew. You can always make your own, ask Toney for the recipe, although he guards it closely and it may be locked in his vault, under the circumstances I believe he would share

Mac, looks like a Cheeseburger in Paradise! Great photo! As promised I included photos from The Mississippi Pot roast from yesterdays cook. Smoked the Chuck roast for 1.5 hours then placed in the foil tin with the rest of the ingredients and then cooked tightly sealed with foil for about 3.5 hours at 325F. Plated with some mashed potatoes and used some leftover duck fat and duck juice from a Sous Vide Duck Confit recipe and had a side salad that my wife has been making ....that I’ve been craving as of late. FYI, the Mississippi recipe came off of a You Tube video. Wasn’t sure if I would like it but I had this chuck roast burning a hole in my pocket and decided to defrost and give it a try. I was very happy with this recipe and will definitely make this again. Best, Paul

Burger day today before tomorrow's snow/rain. Did a nice slow and low cook, about 275F until 160 IT. Cheese was previously smoked Cheddar. Dressed. Plated.

Just emailed Dennis to draw up an invoice for me. Going with the 32” Metallic Bronze big boy. This will be my first KK and welcome any and all advice. What accessories do you recommend? Charcoal? Do you keep it covered. How does maintenance compare to an egg? Many thanks in advance.

It's a humongous beauty, think your gonna love it.

I got a call at 830 am. Trucking company asked me if they could bring my BB32. I said sure and here are some pictures. My son and I leaped frogged with two 1/2 sheets of plywood. The crate fit through my 48 inch wide gate.

He came inside a big white truck.

Funny you asked. Because YOLO did land.

The top latch is welded, so it's not supposed to be loosened. I'm surprised with that little bit of interference, that you couldn't move the bottom latch enough to clear it? Talk to Dennis.

Some of our wineries have started doing similar -- they schedule a virtual tasting a week or so in advance, and then you go to their online shop and they've bundled the wines for the tasting. LOVE the creativity these folks are bringing in a tough time. How can I not support (and sip!)?

Thanks tyrus. I’ll give this a go. Sent from my iPhone using Tapatalk

No problem with that, taking advantage of that is within the rules, your helping people through some hard times, many businesses are becoming creative to stay afloat. Stock away Pequod, dig a root cellar for more room

Pickled lamb tongues, I'm sure you can Google up a recipe Basher and then you'd have them in the frig as a snack every time you crack a beer. I remember growing up in a mixed ethnic oriented city and as a by product of that, this particular treat was always sitting on the shelf at your local watering hole with pickled pigs feet and eggs. I couldn't tell you which nationality had the greater propensity to be most attracted to these but, if I were inclined to decide they would be speaking French. So go ahead........who doesn't like a good pickle.

Good advice Tyrus.

That is gorgeous.

Looking at the post that follows to your handle you can definitely see a slope from right to left. If it were me I'd take that latch off and correct it slightly in a vise, it appears your only off by 1/16. Definitely have Dennis see that, he may send you a new upper half. Did you move it or bump it? Regardless, easy fix

Glad to share recipes; it will be up to you, however, to procure the necessary equipment and to source the ingredients!

While home in California for the year on academic sabbatical (I'm a math prof), I was hoping to take a weeklong bread intensive at the San Francisco Baking Institute. Actually, it's their second week that interests me (Artisan II: Baking Sourdough, Levain, and Wild Yeast) though I'm not sure about the time commitment. These classes may still happen, though everything is on hold because of the virus. It was through the book by Michel Suas, associated with SFBI, that I first understood "green" (not-aged freshly ground) flour, and the ascorbic acid fix: Mix ascorbic acid 1:20 with white flour, very thoroughly. Then mix that 1:20 with white flour for a 1:440 blend. One can measure this in grams to add, say, 40 parts per million ascorbic acid to one's dough. This is easy after the initial investment in finding and mixing ascorbic acid, and it did solve this problem for me. I've instead started to work through this book: Advanced Bread & Pastry by Michel Suas It was a Google Books excerpt that alerted me to "green" flour. I since bought the book from Amazon UK. It was incompetently packed, being heavy, and arrived very damaged. Return shipping was prohibitive, so they let me keep the copy (it's now in New York) and sent another. Equally stupidly packed, but survived somewhat better. Not the copy you'd choose from the stack in a brick and mortar store, but usable. I'd trust SFBI to do a better job of shipping, as it's their book. We're going through a time with a pretty odd relationship to science and expertise. Global warming or pandemic, it may be our downfall. Bread is a relatively light topic, but the mere existence of this book illustrates a vast chasm between what a French-trained professional with decades of experience understands about bread, and what "blind leading the blind" lay writers for amateur home bakers understand. I felt that I was making progress when I gave up Peter Reinhart for Lent. I nevertheless found reading Chad Robertson's Tartine Bread a breakthrough experience (even though we can actually go buy Tartine bread, and we find it unnecessarily scorched in its signature style). But these guys are all guessing, even as they're learning fast by talking to others. There's a tremendous amount that one can learn from attentive experiment, it's not a surprise that the most strikingly original bakers of our day are self-taught. But then one wants to solve a problem, like the problem of "green" flour. As a research mathematician, this is a quandary that I recognize. Work alone, be strikingly original, but give up on thousands of years of supporting insights and intellectual infrastructure. Work too hard to instead master this history of ideas, get sucked into conventional thinking and sacrifice all originality. Each researcher's identity ties to how they resolve striking this balance. Oddly, I could not learn how to pick a lock in my twenties, but I sailed through an evening lock picking workshop recently. One's mind slows down as one ages, but just as Tai chi can teach one to better understand one's body, there are net benefits to better understanding one's mind. When I teach others how to become researchers, this is what I teach. In lock picking in particular, one is trying many possibilities in rapid succession. In problem solving too, there can be critical phases where one needs to be able to rotate through hundreds of possibilities in rapid succession. The researcher who has spent decades studying other peoples' work can generate these hundreds of possibilities in their head, from experience. The lone original wolf, no matter how brilliant, doesn't stand a chance at keeping up. Sometimes they'll instead try one thing that is so out of the norm that experienced researchers would have never considered it, and be lucky, but generally being a lone wolf puts one at a disadvantage. When I want a lazy way to expose myself to hundreds of possibilities for how my bread might improve, I flip through the Suas book. At farmers markets I've met my share of bread bakers who freshly grind but don't understand "green" flour. The key for a professional operation is reproducibility. They're making the same breads day after day. Once they've found protocols that work, they're good. I keep trying new procedures and recipes, so I'm relying on ascorbic acid to get that variable out of my way. I really don't know what you might have discovered, but it makes sense. The balance of acids varies with the stiffness of the levain, affecting the chemistry of gluten formation. Tonight's sourdough rye put me way outside my comfort zone, because the levain protocol was so different. When I flip again through Suas, I haven't even tried most of his ideas that could be relevant to making a rye sourdough come out. I'll play with them one or two at a time, so I have some hope of relating these ideas to experience. So, hopefully you'll be able to replicate this success without ascorbic acid. If not, ascorbic acid is actually quite easy.

Good luck mate. Stand tall....the wind will change direction soon

Not a chance, never offended and sorry you looked at it that way. I was trying to point out that this little device was the tool for many applications . I was trying to distance myself and be funny about it, oh well, missed the mark on that. For you Tekebo it would be the best, fill it and set it, fire it in your Santa Maria and simply pour it out without any handling issues. Makes a great fire bed. No worries on both ends

Well said tucker. There will be an end to this and unlike the gfc, this is not driven by greed. These moments will galvanise communities. To all who find themselves in extremely tough circumstances, don’t forget to ask for help. You will be surprised how many friend are sitting on the edges wanting to help. They just don’t know where they can help. Sent from my iPhone using Tapatalk

Hang tough, it is a bad situation, about to get a bit worse.. but, it will pass, we will recover, the question is what scars will we carry forward?

More real every day, I'm afraid, and we haven't seen the worst of it yet!

Strung two fresh elk tenderloins together with twine and smoked it. Iron Skillet sear after and here are the medallions. Was fantastic.

Smoked and reverse seared Prime Beef Tenderloin. Smoked to 127, pulled and wrapped in butcher paper. Smoker temp back to 650 and 90 seconds per side.

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!

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

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.

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

Every state has closed their borders travelling within Western Australia we are advised don't. Ie Easter holidays are coming up and a lot of us go down south or up north . My company had a meeting yesterday this whole thing has hit them hard but to their credit they are in a financial position to offer me another 4 weeks fully paid work to help lock down their assets. And on top of that can pay me my redundancy .which is a considerable amount of money .which will soften the blow . Plus the government just past a package guaranteeing anyone loosing there job $1100 a fortnight. Literally a million if not more people have lost their jobs . After the 4 weeks are up I will trying my hardest to find work. Before total lock down. Take care everyone please keep your distance . Sent from my SM-T835 using Tapatalk

She'll be right .i have enough to last me living my current lifestyle for at least 3 minutes. Lol . All is good for now . But things are looking bad . https://7news.com.au/lifestyle/health-wellbeing/wa-alcohol-restrictions-amid-coronavirus-c-761776 Sent from my SM-T835 using Tapatalk