Leaderboard

It was rib day here, set up my Signals and set it for 230F, the temp. stayed with +,- 2 degrees of the set temp. Done, cooked for about 5.5 hours, never opened the lid. A little grilled cabbage. and I can't believe I didn't get a plated shot of the entire dinner except this phone shot.

Went to my least favourite butcher yesterday. Lol. looking for a Tri tip he had none this will do .Was not keen on fat so gave it a nice trim ..then some off ckreefs favourite rub ..Looking good..time for a reverse sear. .after a rest..and carved yum..plated with a simple roasted maple syrup hazelnut mushroom and Vegetable side. Sent from my SM-T835 using Tapatalk

Not the prettiest paella I've made but not bad for an impromptu cook scrounging ingredients from the house. Cooked on a CampChef burner. Yup camping in the backyard again but what else is there to do with a shelter in place order.

Did you hear about the chameleon that couldn't change color? Suffered from reptile dysfunction!

I now have "steak envy!" My poor little steak looks so tiny by comparison. Chuck Steak from Porter Road. Lower grate, direct, no added smoking wood. I was using coffee charcoal. @MacKenzie - Spud Success!! Boiled the piss out of this one, overnight in the fridge - worked like a charm. Bailed on the air fryer, used my countertop convection oven instead. Spud pieces were sprayed with duck fat - WINNER! No vampire worries tonight - between the salad dressing and the mushrooms!

Massive 3” thick ribeye. Sent from my iPhone using Tapatalk

Started the big guy early in the AM. Then we took a short drive to one of the many vineyards in town. This one is offering 50% off to medical workers (my wife is one at a local hospital), so we decided to stock up. Found heaven. A Franklin style brisket point, wrapped after the stall. Ain't she a beaut, Clark?

Cheeseburger lunch today with chips. This was a mouthful. The red is fire roasted red peppers from last years garden. Can't bring myself to buy tasteless tomatoes at the supermarket.

Those ribs look amazing! I over shot temp a little bit (took a Sous bath for a few hours due to thickness before searing) and was making a few thinner ribeyes for the wife and son. Still delicious but missed my mark. Alcohol was also involved. Sent from my iPhone using Tapatalk

That’s a nice looking meal Aussie, nice cook

The chameleon probably will cook better if you can remember where you put it.

Hi All, It’s been a few months since I asked about the charcoal and just wanted to provide feedback. I landed up getting some Fogo quebracho which was exactly as you all described, some larger lumps but otherwise very good. I found it cooks very well. No nasty taste or smoke, etc. I didn’t break up the large lumps that were in the bag, I just let them slowly burn down with the rest of the coals. I feel like I go through it a bit faster than the extruded CoCoChar which could just be density of materials. I plan to try one of the other recommendations soon...but thanks to you all for the information - a big help! Sent from my iPhone using Tapatalk

@MacKenzie here is another one I know you'll love. Desert after the paella. Ranier Cherry Crumble. Just a small two person version as I'm almost out of frozen Ranier Cherries from last summer.

I'd eat that! Beautiful socarrat on the rice!

Next time try direct with Spatchcock at around 425. You will love it. Sent from my iPhone using Tapatalk

It's Sunday and my Jealous Devil arrived about 2 hours into my rib cook. The good news is that I'll still have lots of chances to try it out. 2 of the 3 bags were torn but there was only 1 piece of loose lump. So all in all that was pretty good. I'm guessing that this lump is made with pretty hard wood and there were not a lot of little pieces even though it was obvious the box was beaten around in transport. I just finished opening the bag and dumped it into the container, not a lot of small pieces, thank goodness.

Welcome to Springtime in Iowa! Woke up to this sight this morning. Sun has come out and it's almost all gone now. Fortunately, it didn't interfere with last night's cook - Piri-Piri chicken. direct, 350F, main grate, cherry wood chunks. Plated with a nice carrot salad with cilantro and plain couscous.

I am thrilled to say, the fridge is free of leftovers.

And, of course, burnt ends with the leftovers.

It must be that time of year. We just trimmed our apple trees and bought a small wood chipper. @Basher turned me on to potentially using home grown wood for smoking but I think he intended that the wood be kept for a while to dry out before chipping. Our chipper is designed to work on green wood so I am planning to chip and then dry. The sample chips we have made so far look just like normal wood chips that you would buy for smoking so I am hopeful that we will get a good outcome. I plan to use them in my smoke pot for low and slow. Like the others I use Lumberjack pellets in the Dennis smoker.

Paul, it's obvious that Poochie's back and having a bad influence on you!

Well, doesn't really have anything to do with the smoker, but here is my taco meat recipe... I have tried using fresh chopped ingredients before, but didn't end up with the texture I like, so after many trials here is how I make mine. It takes about 2oz meat per taco, so when done and you are portioning it out for later consumption, it is a guideline. I package 8oz, so gives two people two tacos.. YMMV I use the leanest beef I can find, don't like it greasy. This also gives me a reason to make chicken scraps into stock, as this is the perfect use for it 3 lbs Ground Beef 1 cup Dark Red Chile Powder ¼ cup onion powder ¼ cup Garlic Powder ⅛ cup Seasoned Salt 1 tablespoon Ground Black Pepper 1 tablespoon ground cumin 1 tablespoon Dried Oregano ¼ teaspoon Slap Yo Mamma 5 whole Bay Leaves 1 pinch Saffron 1 quart Chicken Broth 1. Brown the beef in a large dutch oven: 2. Add other ingredients and simmer until most broth is reduced and the beef is sticky. Remove bay leaves and serve!:

I was pleased with the socarrat. I had my ear to the pan listening to the crackle - you known Paella Wisperer fashion

Another great camping trip.

Nice! My bag arrived this week. Using up the last of the Fogo Quebracho in my bin before I open the JD bag.

Here we go, a copy cat of Tony's dinner. I do like steamed cabbage with butter and lots of black pepper but after seeing CK's cabbage cook I thought I'd try it. Glad I did, it tastes totally different and also great. It does take a long time to cook as ck mentioned. I should have done mine for a little longer.

Was inspired by MacKenzie's burger cook, as with the lockdown, I'd been jonesing for a nice juicy burger! Local supermarket butcher counter does these nice pre-formed patties. I picked up some on my shopping run yesterday (on sale, too!) One on the left is a bacon-cheddar cheese and the other is jalapeno-pepper jack cheese. On the lower grate, direct, post oak chunk. All dressed up. That's not basil, it's some spinach that need to get used up. Hey look Aussie - no beets!! Served up with some onion rings from the air fryer.

Dang Herbie, your hurting me, that looks like a fine meal, I love smoked oysters. Our good kook today were legs coated with Stubbs original BBQ sauce. Had this little fellow learning to fly a few feet away while I was cooking, Mamma was very excited, flitting around, bringing him pieces of a worm she had. He finally made a few short flights along the fence line and was gone. He will be back at my feeders soon. This is a Cardinal chick.

Two 40' Containers of Charcoal Scheduled!!! I have a container of CocoChar loaded last week, had to send it from a different port in Java to get around the freight issues but it looks like it worked.. A 40' container of Coffee Lump will load on the 7th.. 20' of 22 lb boxes and 20' of 44 lb polypropylene bags..

I had some country style ribs and thought this would be something a bit different. Will definitely do this cook again. Country style ribs poked with peach balsamic vinegar, added some BBQ RUB, then low-n-slow at 230*. Pulled at a IT of around 150*. About 2 1/2 hours. Chopped them into 1" squares and put in a dish. Sprinkled on SOME more rub, maple sugar (courtesy from a friend in Canada ), two different BBQ sauces, and some butter. Covered in foil then back on the Komodo Kamado at 300*. After an hour or so more dinner is ready. Yummy.

Both me and Mrs skreef agree these were the best country style ribs I've ever cooked. When I cut them up I trimmed off the fat so they were just bite sized flavor bombs.

Burnt ends = meat candy!

Interesting to see how this turns out Tekobo. I generally cut my wood into double finger size chunks when green and leave them in a cardboard box( left open), and stir it up each week for the first 6 weeks to release any damp. 9- 12 months later should be good to smoke. Could maybe speed this up in a low oven? Sent from my iPhone using Tapatalk

Just look at that moisture.

I'm in that same boat, Tony. I like desserts but I like the main meal better.

I thought winter tomatoes were only used to make ketchup??

Probably the biggest reason that I hate winter - crappy tomatoes! 😜

Mine, too, and I'm not even a big dessert fan!

I'm with Tony on LumberJack pellets.

Nope, never even thought of doing it myself. I'm a fan of LumberJack pellets. https://www.bbqpelletsonline.com/index.php/products/our-pellets

SSgt, that is an awesome looking steak.

@Tony, that whole dinner looks amazing, glad you enjoyed the spuds.

That's funny Steve you got me laughing visualizing about where did I last use it.

Love that throw-back commercial!

I also have a down an dirty salsa recipe.... Now mind you, I have taken up to 3 hours on making a batch of salsa, roasting all the chiles, blanching the tomatoes and removing the skins, using a molcajete etc... Pretty nobody but me noticed the difference, so wasn't a wise use of my time... Now..... 4-5 large jalapeños 1 bunch green onion 1 bunch cilantro juice from a lime .5T salt I process all that in a food processor until combined to your liking on consistency 9 or so Roma tomatoes, halved, seeded and cored. Then chopped into maybe 8 pieces each. Add them to the processor and pulse to desired consisency.. Put It in the fridge overnight if you have the time and let the flavors meld. You can drain off excess liquid if you choose. I dont drink them, but bet the juice would be good in a Bloody Mary... You can add Serranos or whatever you like to get the heat you want... And one thing about making it HOT, is people are more likely to treat it like a proper condiment, instead of a side dish LOL

Nothing like sitting in a spa in the snow sippin on beverage. Troble, have you been to the BBQ Pit there in San Diego? The reason I ask is, there is Youtube celelbrity that goes by the name of Ballistic BBQ living in San Diego area that recently did a vid on beef shoulder. Now I haven't gotten round to the shoulder yet myself for reasons, it requires alot of guests to enjoy. I believe the 32 could handle that cook quite well for a grand opening. Just sayin, check out the vid, a recent cook he did four days ago. A neighbor.

Well, your absolutely correct...square tiles are the chosen and original tiles of discovery. I wrote a post on this subject some time ago describing the evolution of square tiles to pebble. If you missed this Pulitzer please allow me to refresh you and those whom may have forgotten. While on a trip to Bali I observed Dennis at his jungle KK plant speaking with one of his employees that was tiling a KK with square tiles. A number of tiles had slipped from the workers hand over time and chipped, they were then placed into a large coffee can. Dennis a former resident of California with that inherited mindset and urge most Califorians have to recycle,, took these broken tiles to the grinding stone and fashioned them into pebbles. Let's uh,, keep this under the hat, we wouldn't want those with the pebble finish thinking anything otherwise. With color, I'm sorry, but I have to differ. I have the Denim blue, a magnificent color and what most people don't know is one outstanding characteristic it possesses. While standing beside my 23 KK wearing my Levi's I'm invisible, yes, completely camouflaged. Being a retired engineer of the textile industry we developed and ran in production a camo fabric that had infra red capabilities. Understanding this and it's significance you can't ignore the importance surrounding a military application with the denim KK. Knowing this don.t wait, don;t hesitate it may not be too late to be, "one of the few, the proud, the denim.

I have made one of Sygyzies' bread recipes, it was a few years ago and I still remember the taste. Awesome, awesome awesome, I can say that it was the only bread that I ever wanted to sit and eat the whole thing with butter right then and there.

Dinner tonight - Moondancer Oysters from Maine smoked on the 32BB with a dry aged ribeye on the side.

Harder to get than TP! Let the hoarding begin! LOL!!