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@tony b this ones for you buddy. First beer of 2021, my favorite Tony Gwynn .394 Pale Ale, pulled pork sandwiches with slap yo daddy rub, Butcher BBQ pork injection, finished in the broiler with siracha, apple juice spritz and dusted with brown sugar. Served on Hawaiian roll Kids helped me with the guacamole so only got a few after shots finishing it off with Dutch Apple Crumb pie & French vanilla ice cream

Game pizza.

Happy Super Bowl Sunday to you all!!!!!!!!

You are right Troble, I’ll be easing back off that double cream. Mac, that’s a cracking crust. Did you change up the recipe?...... just a little? Sirloin tonight- this is what Archie(son) should have cooked last week when he pulled out the rib on bone instead. Anyway, he helped with this. These were cooked over half a fist of carambola wood and also some tea tree smoke as I put the steaks in. Tea tree is recommended if you can get your hands on it. Inhaling the smoke was delish. And finished I’ve found an excellent leather craftsman who fixed a couple of pairs of my favourite, dog chewed leather boots. I was so impressed with his work that I asked him to tailor a leather knife roll for me and he has my knives- hence the sharpened baccarat black samurai knife. I’ve been looking for some straight edged steak knives rather than the usual serrated edge and these were on sale for $14aus each( under $10US) so I purchased 8. Close up. For the newbies, that fire was lit with the top open two full turns, then closed back to 1 full turn for 45 minutes while I went to the gym. The top rack was flipped upside down so was as close to fire as possible. Dome read 200c( 390f) when I returned. Steaks were taken out of the fridge as the fire was lit so pretty close to room temp. Bottom vent was open 1/6 turn plus 2nd largest circle and did not change. BTW, I’m still a newbie.[emoji14] Sent from my iPhone using Tapatalk

Basher, what an awesome cook, way over the top. I used the same recipe I've been using for the last several cooks but I baked the pizza on the Steel.

I applaud @tekobo for her tenacity in staying up that late to watch the game!

All hail the GOAT. The Bucs had a great game plan and executed it to perfection. All credit to the team and to Mr Brady for making such a difference in just one year. Looking forward to next year and hoping some of these young bucks give him more of a run for his money. Let's go!!

@Tyrus got the call right on this one, unfortunately. Congrats

Hurray!! Glad ya'll got around to making the shrimp & grits. Happy that you like the dish, in whatever version you choose to do!

Very cold weather coming in for the next 10 days. Decided to use last night's moderate temperature (1°C) to cook up this tri-tip. Santa Maria seasoning over duck fat. Plated with salad, roasted baby potatoes and baguette. Accompanied by 2007 Chappellet Cabernet Sauvignon. I left it on the KK16 a couple of minutes too long, but it was still tasty.

Makes you realize how small and vulnerable you really are in the big picture of things. Take some consolation in that were all in this together and your best action is to lend a hand in anyway you can because you might need that hand tomorrow.

Experience was a big factor in the QB dept, having someone that's been there so many times can't be denied. The kid has nothing to be embarrassed about in his performance, he took some hard hits and got right back up. The unfortunate side of things for him was Tampa's defense, the rush and pass coverage took him out of his game...a sight really unseen until yesterday. No doubt his future looks bright, that is when Brady retires. He'll be my favorite then, and I will look forward to that day as I continue to cook on my KC Santa Maria grill.

@BARDSLJR From your picture of the butts on the grill, I can see that you've put the temp probe right against the grate and it's close to the edge of the drip pan (almost direct), so I'm not surprised by the high temp reading relative to the dome. You're measuring the grate (metal) temperature, not the air temperature. If you don't want to buy/build a "tree" for the air probe, just clip the alligator clip to the meat probe wire, so it's off the grate. Just don't get too close to the meat. If you don't "trust" the Guru probe, do a quick test of both thermometers - standard calibration technique - put both into a boiling pot of water and see what they read. Or next cook, follow @jeffshoaf suggestion.

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try clipping the guru prove to the dome thermometer and see what its reading. If they're reasonably close, then you'll have good evidence that the grate and come temps - which we already know...

And today's cook: first, the two pork shoulders, dry marinated overnight with Dizzy Pig Dizzy Dust. Second, Happy 32" KK, ramping up.... and lastly, four hours in and looking good.

As I sit here enjoying a Dale's Pale Ale, you know priming the jugular for the Buc's win & I'm thinking about Brady (that former Pat) going into the Super bowl for tenth time with a defense that just don't stop......excuse me I need another Pale Ale. (2 mins later) The one thing I've learned and incidentally has held true for 20 years 80% of the time, is that if Brady's in the game your in a great position. Like those odds Tekebo, think I need a chicken wing to go with dat pint. Go Bucs/pats Watch out for the Gronk

Ya'll are killin' me with these great cooks! It's too dangerous outside to even attempt a short cook here. Right now we're at the high for the day and it's MINUS 3F, with a windchill of -13F. You can get frostbite in the time it takes to set up the KK for a cook. Going to stay this cold for the next week +.

Thanks Mac. The real challenge is staying awake for the whole game and then getting up for work tomorrow. It starts at 11:30pm here and doesn't finish until about 3am. Going to try and get some shut eye now. How 'bout those CHIEFS.

I am liking your tomatoey interpretation Charles. I am also getting to understand that grits are like polenta. I always dismissed polenta as tasteless pap but there is a lot more to making it and enjoying it than meets the eye. More grits (and polenta) cooking to come. I succumbed to product placement by Sean Brock, broke and ordered a bunch of stuff from Anson Mills. Once I am through this batch I will look into milling my own. A new, mini, rabbit hole.

https://m.facebook.com/story.php?story_fbid=481822483190698&id=108768217162795&sfnsn=mo Sent from my SM-T835 using Tapatalk

Left over KK rib on bone that my son cooked on the KK. Green peppercorn gravy, a little bacon, garlic, onion. Very rich between the beef and the cream. This was a slight error where I had left home after lighting the KK and my son who knew he was cooking steak, grabbed the bag of rib on bone rather than the thinner sirloin that would have been easier for him to cook. Anyway, although they were a little rare for my wife, they were pretty good.... and even better second time around. Sent from my iPhone using Tapatalk

As I type this it’s 55 degrees at 7:40pm, feels like I haven’t cooked on the KK in forever so today I fired it up and did some chicken breast that I’ll use for quesadillas and chicken lettuce wraps the next two days, but I’ve been hungry all week so felt like some good read meat fortunately I just got a bunch of new rubs and spices that the venerable @tony brecimmeded to me so tonight I grilled a tri-tip indirect over coco char rubbed with Oakwood Santa Maria rub, over mesquite wood chips, served with slow baked sweet potatoe and Greek yogurt (quickly becoming my go to baked potato), along with seasons first corn on the cob, which could’ve been cooked longer and probably grown longer. Served with my favorite Fred’s Horseradish sauce also @Tyrus decided to break my dry streak for 2021 and have a nice glass of red wine tonight which was lovely. Meat turned out great, enough medium +/well done pieces for the misses and medium/- for me. Top it off with my friends Umphrey’s McGee doing a livestream concert sitting outside, capped off in the hot tub. Lovely evening

Quick dinner last night. Suya pepper pork cutlets, direct, lower grate at 350F. Plated with some curry rice and roasted chickpeas & cherry tomatoes with a dollop of Bomba (Calabrian chiles, eggplant, green olives and artichokes.) Indian garlic naan on the side. Washed down with one of my favorite beers - Hopslam from Bells. Unfortunately, it only comes out once/year and sells quickly.

Rib eye with left over ribs Sent from my SM-T835 using Tapatalk

Sunday night; shrimp taco night. Moderate conditions compared to Tony's who is just a few hours north. Nonetheless, we persisted. Shrimp on the KK In process: Chipotle aioli, cheese, sour cream, cabbage, pico de gallo, cilantro, and yes, shrimp. All dressed up and ready to go

NEVER let a little snow get in the way of grilling dinner! This is what I woke up to this morning - and it kept snowing during a better part of the day. BTW - this was the 2nd such snow storm in the last week! But, my reward for snowblowing/shoveling the driveway (3 times thanks to the city snow plows that kept damming up the end of my driveway!) was a lovely steak dinner. CostCo prime rib-eye cap on the lower grate, direct, with post oak and mesquite. Served up with Wegman's salt potatoes (wonder how those got from upstate NY to IA?) with garlic & parsley butter, sautéed oyster & button mushrooms and a nice side salad with yummy blue cheese crumbles. And, a very nice Napa cab to wash it all down with! If all the snowblowing/shoveling didn't give me a heart attack, this dinner might! Serious amounts of butter in the sides and a gorgeous fatty steak! Cheers!

Grilled Salmon on the KK16 with evo, salt & pepper. Missed framing the KK logo in the shot; it was too cold out to retake. Pulled at 125°F Plate with roasted potatoes and carrots, steamed broccoli. Pretty tasty with a 2017 Jericho Canyon Sauvignon Blanc.

The above tasty looking cooks have set off hunger pains for me that I just had to satisfy. Off to the freezer I went and found a little cheese ball.

Aussie day lamb lollipops Sent from my SM-T835 using Tapatalk

This was our Conference championship meal. Crazy delicious. The recipes were from the Pitt Cue Co book. Found a copy for the chicken online here: https://www.seriouseats.com/recipes/2014/07/whole-spicy-smoked-roast-chicken-from-pitt-cue.html I originally thought I should have cooked the chicken directly on the grate but I did as I was told in the recipe and cooked it in a pan. So glad that I did. These juices and sticky stuff were delicious! The anticipation was off the scale when we cut it up And we paired the chicken with a real flavour hit from the Pitt Cue Co book: pumpkin home fries with Nduja mayonnaise. Picture not pretty but so, so tasty.

Wishing everyone a speedy recovery Dennis!

Sorry to hear this Dennis. I wish all of them a safe and speedy recovery. Stay safe over there! Sent from my iPhone using Tapatalk