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The last of the burnt ends for dinner. For breakfast I made Tamagoyaki for the first time. I expected I'd end up with scrambled eggs but it was my lucky day.

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!

Nailed this prime ribeye cap steak last night. Sides are ugly but done right instant mash potatoes are one of life's guilty pleasures. 1/2 basket cocochar with some leftover fogo and/or coffee char (I forget what was in my leftover bowl I keep in a cabinet next to the KK). Indirect on main grate about 270 then up to 310 when wife started complaining that I was running much later than my estimate. Pulled at 118 internal and opened the blast furnace. tossed back on and alternated about 45 seconds per side on sear grate until internal hit 125, then I just kept it on the less seared side a little over a minute and pulled for the final rest before we ate. edit to add this line: Didn't cut too early, I spooned some of the juice onto the steak that had settled in the foil wrap while resting. Brought to room temp with only kosher salt, then added pepper at the table. I've cooked a lot of prime steaks - sous vide then sear in cast iron, front sear on a webber NG then indirect for a bit (tough with a steak 2.5" thick like this one).....this was the best damn steak I've ever cooked. Then just begrudgingly split with my wife. Good news is that she never finishes hers

@Tyrus I also like to put apple (Fuji or Honeycrisp) in my butternut squash soup. BTW your chicken cook looks great. I’ve never seen your grill before but that looks cool. What is it? Looks kind of like a Santa Maria grill that I see here in CA but without the pulley. @tony bthat looks like a perfect meal to me @MacKenzie perfect looking plate as always

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.

Tony, Tyrus, mac, great cooks Sent from my iPhone using Tapatalk

OOOPs forgot the pic

Sounds like a nice spicy dinner to me.

Yeah, that's what I MEANT to say...🤤

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.

I've not been on BBQ forums much lately so what have we been doing? As you all know we bought a travel trailer earlier this year and have been camping once a month ever since. We also wanted to start riding bicycles. Mrs skreef needed a new bicycle but nice bicycles have been in short supply since Covid-19 hit. We solved that problem with a fully customized beach cruiser from Vivelo Bicycles out of Miami, FL. It includes a 7 speed rear hub with twist grip shifter. We also go geocaching on the bicycles. Here's a few pictures: This weekend we're camping near Jekyll Island, GA. We took the bicycles down Driftwood Beach in Jekyll Island for a nice picnic lunch. Anyway, that and work has been keeping us busy.

It called a Hooray Grill out of Kansas. They have a very large hunting operation/expedition for duck and pheasant trips located on their ranch with a farm to table restaurant at it's center. It's a unique grill keeping with the tradition of Santa Maria grills but modified and engineered a bit as to say...to give you a better ride. The rotisserie is the boss, it can handle an 80lb pig and large cuts of beef and doesn't blink. Tri-tip and steak are so easy. You know I've cooked on different kamados for quite a while and although they're hard to beat I felt it was time to shake the tree and try another way. Don't paint yourself into a corner, try different things if you can. You live once and there are so many grills out there to conquer and such little time to do it.

Tyrus, the chicken sure does look tasty.

Thank you very much! I'll look @2qt and slightly smaller due to the slightly smaller 21 vs the 23 and up. Aside from the pipe trick I'll be interested to see if I can find a much smaller to that would fit in the 1/2 basket configuration as well.

I think he is the smartest person in my entire family

We are only 100 miles away - I reckon we'll see the plume of smoke.

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.

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.

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/

I ended up going with the 10 CFM Pit Viper from bbq guru. Used it with the FB last night and it was awesome. Really quiet and efficient. Sent from my Pixel 3 using Tapatalk