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https://minimalistbaker.com/roasted-butternut-squash-soup/ Made this soup today for the first time but not the last. I did substitute chicken broth for the veggie broth that I didn't have on hand. Veggies ready to roast. Soup is done and ready to blend in the Vitamix. Ready to serve, except it is not for dinner today. Having burnt ends, spaetzle, carmelized onions and cooked squash passed thru the spaetzla maker.

I really had no idea how old I looked... https://youtu.be/tXEqWF8XGmo

Well MOL TRADITION is under way and has left Southampton woohoo.The container is on the quay awaiting collection, Delivery to my home is to be on Friday whoop whoop. Needless to say i have a day off work booked 😁

Citrus brined chicken with fresh Rosemary. Cooked over lump and red oak on the rotisserie. 4 breasts 2 leg quaters and 4 skinless thighs with room for more. Glazed with a sweet mustard sauce to finish. By bringing the forks into each other it minimizes movement which secures the meat, no string. As the meat firms up the little jiggling you had disappears.

Lock down in the UK It could not be a better time 12 bags of Lump to experiment with inc the dreaded burn in @tony b words spring to mind i will make sure "plenty of adult beverages" on hand.

So, the final version: First photo is halfway through, about 5 hours; second is the finished product, nice bark. Lastly, pulled and chopped for serving. It turned out excellent, fed the whole family, and the Stansbury clan took home the other half for leftovers. And that was just one shoulder.....the other we will start reheating tonight and use here in various incarnations: sandwiches, enchiladas, hash, etc. Pulled pork souffle, anyone? There was one glitch in an otherwise perfect, BBQ Guru-controlled cook: the plan was to wrap the shoulder in foil two hours before finishing (at about 190 degrees) and increase the temperature from 275* to 295*. Problem was, even though I had filled up the fuel basket full, there wasn't enough charcoal left to get the temp up. This was puzzling: I have filled the fuel basket before and had enough to run the KK for 24 hours before the temps starting dropping off. The only thing I can think of is that this charcoal was the last of the bag, from the bottom, and had a high proportion of very small chunks, so maybe they burn faster and/or don't have as much thermal energy???? It's a physics question, and as a liberal arts major, I am notoriously short on formal scientific training, so really, I don't know. In any case, it was in foil by this point, and was benefiting only from the heat, not the smoke, so I finished it in the oven, no big deal. It was delicious.

Woo hoo!!! Lots of photos please. Looking forward your reaction.

Needed a new helmet decided on the shoei gt air2 has a built in sun visor awesome no more swapping Sent from my SM-T835 using Tapatalk

very nice Mac, a good blend. Recently I made a butternut squash soup but added a couple of Honeycrisp apples to the pot when cooking...found it brings your soup to another level.

And to top it off i have ordered a pallet of coco to be delivered with 40kgs of different woods to smoke with it. Jingle Bells Jingle Bells.

That is wonderful news and you will have the weekend to cook and admire.

Let me see which would I prefer, a loaded Troble pizza or Aussie's plated beef ribs with salads? That's easy, I'll have both please.

Taken some inspiration from Tyrus. This is boned out lamb marinated in truffle and balsamic vinegar with a touch of cumin. Not burnt, that’s the balsamic caramelising. And some grilled lettuce- taken from Lennox Hastie. Sent from my iPhone using Tapatalk

Hi KK Fans, I'm not using my Komodo Kamado nearly enough, so I'm looking to pass it on to someone who can enjoy it more. It was delivered June 2019 and is in perfect condition with all original accessories plus the optional charcoal splitter / reducer basket (great for 2 zone cooking). Originally purchased for $6,850. Asking $6,000 firm. Buyer arranges pickup.

Yeah, that's what I MEANT to say...🤤

The thermal mass (BTU/lbm) is the same, it's just the surface area to volume is a lot bigger, so these pieces burn up faster than larger chunks. Not a bad guess for a "non science" guy, @BARDSLJR.

We're gonna pitch a Wing, Ding Doodle, all night long! Wing night, direct, lower grate (trying to balance crispy with not overcooking them), 325F dome, peach wood. Half rubbed with Suya pepper rub, the other half with Hot Wing Dust. Plated with airfryer tater tots, with Peruvian green sauce and carrot/celery/cucumber sticks with blue cheese dressing. A nice homebrewed pilsner to go with it all!

They are pretty much here in this thread if you go back to the beginning. Most folks use a 2 quart cast iron Dutch oven. Get the cheapest one that you can find. Drill several small holes in the bottom. Mine are 3/32", some folks went with 1/8". I wouldn't go much larger than that and don't drill anymore than 3 or 4 holes max. Space them around the bottom of the pot so that you don't risk all of them getting clogged if they were clustered too close together in the center. The idea is to starve the wood chunks/chips of oxygen to make them smolder and not burn. Putting the holes in the bottom forces the smoke back into the fire where some of the nastier volatile components will burn off and produce cleaner smoke. This is why this pot works so well. The cool part is when you open it back up after it's cooled down, you'll have made charcoal out of the wood! The amount of the wood is not super critical. Obviously, the more wood, the longer the smoke will be generated. For shorter cooks, use less to avoid wasting your wood chunks/chips. Longer cooks, add more. The production rate of smoke is fairly fixed by the 3 small holes - only so much oxygen can get in and smoke get out. Remember, smoke is only absorbed by meat until it reaches about 140F on the surface. So, you don't need to produce smoke for the entire cook. That's why the old BBQ'ers trick of spritzing the meat with some sort of liquid works, it causes evaporative cooling on the meat surface and lowers the temperature, prolonging the smoke absorption. It is essential that the lid be airtight to make the smoker pot work. Remember we're trying to limit the amount of oxygen inside. The easiest way to achieve that is to make a simple flour and water paste in a plastic sandwich bag. The consistency should be like Playdoh. Takes some practice to get the water to flour ratio right, but if it's too wet, add more flour; too dry, add water. Also make sure that you mix it together thoroughly to not have dry flour pockets. Twist up the top of the bag, cut off a lower corner and pipe the paste onto the rim of the lid. Make sure to get a good amount completely around the lid. Then put your wood chunks in the bottom and carefully place the lid on, making sure to seal the outside all the way around with the paste that oozes out. Place the smoker pot directly on top of the burning charcoal to ensure that the internal temperature comes up to smoldering as quickly as possible. Remember you want as much smoke as possible on the meat before it reaches 140F on the surface.

Happens to the best of us, Doc! I see that you're still experimenting with the combo of pressure cooking and smoking. I remember you doing that before with pork ribs. I tried it and was pleasantly surprised that they didn't taste "parboiled" like some BBQ places do to get "falling off the bone" ribs - a style that I don't particularly care for.

I think he is the smartest person in my entire family

Sorry, it is Ed P. I think it has to be him.

Just checked the roster and don’t see an Ed S. If he’s not aware of it, he should check it out. Cheap dues. Good access to dark sites (one at a microbrewery, which makes focusing the scope optional). Good ties with UVA astronomy department.

Ed S and he is an engineer.

Camera will be at the ready. I still remember the guy pushing his crate up his driveway, This will be me https://www.instagram.com/p/CBYgTQpnlC6/

Congratulations How exciting ! Xmas is coming early - sleep tight Thursday night !!

Haha, I don’t kill them anymore. They keep other vermin out. Don’t get me wrong, when these spiders jump, I’m air boxing and doing the snake step( you know, high knee running on the spot- everyone does it if they nearly step on a snake) at the same time. I’ll keep an eye out for the zapping fly swat..... for flies. Mmmmmmm, don’t think I’ll be cooking these either. Sent from my iPhone using Tapatalk

Same here!!!

Beef ribs yum the lanes Apple pie gave it a dark tinge Sent from my SM-T835 using Tapatalk

Cheese pizza, pepperoni and the wife mixed hers up tonight and did pepperoni, bell peppers, mushrooms & black olives. NY style pizza crust courtesy of the great @MacKenzie turned out great. @tony b made the dough Thursday wasn’t sure when I’d cook it this weekend but was good today

Bun Thit Nuong last night, I love this dish! Sent from my iPhone using Tapatalk

Thought I would spin some Drumsticks Sent from my SM-T835 using Tapatalk

Pulled pork sandwiches with slap yo daddy homemade rub. Generous portions of brown sugar, siracha and .394 pale ale added. Served with Hawaiian rolls and cooked at 250-275 over coco char with Syzergies smoke pot apple wood. Spritzed with apple juice and finished in the broiler before plating. No picks of sandwhich because it ended up being a 14 hour smoke and we were hungry. Finished with sweet baby rays BBQ sauce

Astrophotography is a fun blend of science, engineering, and art. Hits a lot of my interests in one activity.

First pic fully processed. M45 - Pleiades. I have an Instagram for future pics: @starbasecrozet

Tonight’s cook are two pork butts (I finally got a 2nd fridge/freezer in the garage so I can start storing more cooked food). In the pics the pork butts are about 3 hours in. But since the KK was firing I decided to make a breakfast frittata and finish it in the KK over coco char, with apple wood in the maiden voyage of my syzergies smoke pot frittata is made with Yukon gold potatoes, sweet potatoes, sweet onion, applewood bacon, baby Bella mushrooms, fresh basil abd topped with Parmesan cheese. Started in pan, broiled in over then finished in KK. I was able to pick up a bit of smoke flavor which was nice

Made some spätzle today and served it with pork burger, squash and mushroom gravy. Still steaming, just out of the water bath.

Scored a nice flat iron steak at the market, so onto the KK it goes. Sear grate, with mesquite, post oak and coffee wood chunks. Rub was a mix of Shut Shot Sid's Gunpowder and Lane BBQ's Brisket. Plated with melting potatoes and sautéed green beans, with mushrooms and chimichurri for the steak.

I used coffee wood from Dennis. the cook was started late at night and since it is a new grill I don’t have my vents dialed in yet. I was shooting for 225 but it kept up to 267 in the late night hours. Once I got up It was past the stall. I did wrap it for the last 15 degrees. This brisket went less than 12 hours when I was shooting for 16 - 18 hours. I let it rest in a cooler for a long time like 6 hours. Bottom line, flat was over cooked with no moisture left in it at all. I will be chopping that up for chili. The rest of the brisket had more moisture and overall the flavor was excellent. I used cocochar for this cook as well and I am blown away by it. I probably put 24 pieces on top of a little lump. By the end of the cook there were 10 pieces that never even ignited so I took them out let them sit on a metal table to make sure there was no embers on them. I ended up putting them in a bag and added a few more to the bag and gave them to my neighbor for him to try. I am really impressed with this charcoal. overall I’m really impressed with the kk. There is a lot of moisture that is retained during the cook. Once I get the vents right I can see where this thing is going to be amazing.